Review article

Lactobacillus GG - probiotic property and activity

Anica Borović ; Mljekara "Dukat" d.d. Zagreb
Stjepan Mahnet
Zdenka Koritnik

Abstract

Fermented milk products are an important part of our diets and lactic acid bacteria are the sources of functional ingredients for products designed for the nutritional treatment of intestinal imbalance. A general consensus exists that yoghurt, for example, helps alleviate lactose intolerance and is beneficial in treating certain intestinal disorders. Some strains of probiotic lactic acid bacteria have been studied more thoroughly than others; Lactobacillus GG (Lactobacillus (casei subsp.) rhamnosus GG (ATCC 53103)) has attracted the greatest interest. In addition to experimental laboratory studies, a number of clinical studies have also been carried out. The primary functional and health effects ofLGG are summarised as follows; colonises the human digestive tract and balances intestinal micro-ecology; prevents and cures intestinal disorders; enhances natural intestinal resistance; forster recovery to milk allergy. In order to provide probiotic effects, however, they must be present in adequate numbers at the time of consumption. Administration in milk was shown to enhance the intestine viability of the strain, so that with milk-based products the lowest colonising daily dose is 1x108 living bacteria.

Keywords

Lactobacillus GG; origin; antimicrobial activity; intestinal disorders; safety

Hrčak ID:

94839

URI

https://hrcak.srce.hr/94839

Publication date:

7.8.1998.

Article data in other languages: croatian

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