Jump to content

Lacticaseibacillus casei

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by YamsLeap (talk | contribs) at 20:01, 2 April 2022 (Created wikilink.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Lacticaseibacillus casei
Lactobacillus casei in a Petri dish
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lacticaseibacillus
Species:
L. casei
Binomial name
Lacticaseibacillus casei
(Orla-Jensen 1916) Zheng et al. 2020
Synonyms
  • "Caseobacterium vulgare" Orla-Jensen 1916
  • Lactobacillus casei (Orla-Jensen 1916) Hansen and Lessel 1971 (Approved Lists 1980)

Lacticaseibacillus casei is an anaerobic species that belongs to the genus Lacticaseibacillus, a lactic acid bacteria (LAB) that was previously classified as Lactobacillus casei-01[1]. This species is a non-sporing, rod-shaped, gram positive microorganism that can be found within the reproductive and digestive tract of the human body[2]. Since L. casei can survive in a variety of environmental habitats, it has and continues to be extensively studied by health scientist. Commercially, L. casei is used in fermenting dairy products and its application as a probiotic[3]. This particular species of Lacticaseibacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus, a producer of the enzymeamylase (a carbohydrate-digesting enzyme).

Uses

Dairy

The most common application of L. casei is industrial, specifically for dairy production.

Lacticaseibacillus casei is typically the dominant species of nonstarter lactic acid bacteria (i.e. contaminant bacteria[4]) present in ripening cheddar cheese, and, recently, the complete genome sequence of L. casei ATCC 334 has become available. L. casei is also the dominant species in naturally fermented Sicilian green olives.[5]

Medical

A commercial beverage containing L. casei strain Shirota has been shown to inhibit the in vivo growth of Helicobacter pylori, but when the same beverage was consumed by humans in a small trial, H. pylori colonization decreased only slightly, and the trend was not statistically significant.[6] Some L. casei strains are considered to be probiotic, and may be effective in alleviation of gastrointestinal pathogenic bacterial diseases. According to World Health Organization, those properties have to be demonstrated on each specific strain—including human clinical studies—to be valid.[7] L. casei has been combined with other probiotic strains of bacteria in randomized trials studying its effects in preventing antibiotic-associated diarrhea (AAD) and Clostridium difficile infections (CDI), and patients in the trials who were not given the placebo had significantly lower rates of AAD or CDI (depending on the trial) with no adverse effects reported.[8] Additionally, trials have shown significantly shorter recovery times in children suffering from acute diarrhea (primarily caused by rotavirus) when given different L. casei treatments when compared to placebo.[9] Studies suggest that lactobacilli are a safe and effective treatment for acute and infectious diarrhea.[10]

In the preparation of food, L. casei bacteria can be used in the natural fermentation of beans to lower levels of the compounds causing flatulence upon digestion.[11]

Commercial probiotic

Among the best-documented, probiotic L.casei, L. casei DN-114001, and L. casei Shirota have been extensively studied[12] and are widely available as functional foods (see Actimel, Yakult).

Another commercially available form of L. casei can be found in Danactive made by Dannon. They registered trademarked L. casei as L. casei Immunita.

Others

In the past few years, many studies have been conducted in the decolorization of azo dyes by lactic acid bacteria such as L. casei TISTR 1500, L. paracasei, Oenococcus oeni, etc. With the azoreductase activity, mono- and diazo bonds are degraded completely, and generate other aromatic compounds as intermediates.[13]

See also

References

  1. ^ Pimentel, Tatiana Colombo; Brandão, Larissa Ramalho; de Oliveira, Matthaws Pereira; da Costa, Whyara Karoline Almeida; Magnani, Marciane (2021-08-01). "Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature". Trends in Food Science & Technology. 114: 722–737. doi:10.1016/j.tifs.2021.06.030. ISSN 0924-2244.
  2. ^ Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M.A.P.; Harris, Hugh M.B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi. "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. ISSN 1466-5034.
  3. ^ Wuyts, Sander; Wittouck, Stijn; Boeck, Ilke; Allonsius, Camille; Pasolli, Edoardo; Segata, Nicola; Lebeer, Sarah (2017-08-29). "Large-Scale Phylogenomics of the Lactobacillus casei Group Highlights Taxonomic Inconsistencies and Reveals Novel Clade-Associated Features". mSystems. 2: e00061–17. doi:10.1128/mSystems.00061-17.
  4. ^ Banks JM, Williams AG (2004). "The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening". International Journal of Dairy Technology. 57 (2–3): 145–152. doi:10.1111/j.1471-0307.2004.00150.x.
  5. ^ Randazzo CL, Restuccia C, Romano AD, Caggia C (January 2004). "Lactobacillus casei, dominant species in naturally fermented Sicilian green olives". Int. J. Food Microbiol. 90 (1): 9–14. doi:10.1016/S0168-1605(03)00159-4. PMID 14672826.
  6. ^ Cats A, Kuipers EJ, Bosschaert MA, Pot RG, Vandenbroucke-Grauls CM, Kusters JG (February 2003). "Effect of frequent consumption of a Lactobacillus casei-containing milk drink in Helicobacter pylori-colonized subjects". Aliment. Pharmacol. Ther. 17 (3): 429–35. doi:10.1046/j.1365-2036.2003.01452.x. PMID 12562457. S2CID 11364078.
  7. ^ "Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food" (PDF). London, Ontario, Canada. April 30 – May 1, 2002.
  8. ^ McFarland, LV (2009). "Evidence-based review of probiotics for antibiotic-associated diarrhea and Clostridium difficile infections" (PDF). Anaerobe. 15 (6): 274–80. doi:10.1016/j.anaerobe.2009.09.002. PMID 19825425. Archived from the original (PDF) on 2012-06-10. Retrieved 2012-04-15.
  9. ^ Isolauri, Erika; et al. (1991). "A Human Lactobacillus Strain (Lactobacillus casei sp strain GG) Promotes Recovery From Acute Diarrhea in Children". Pediatrics. 88 (1): 90–97. PMID 1905394. Retrieved 2012-04-15.
  10. ^ Van Niel, C. W.; Feudtner, C.; Garrison, M. M.; Christakis, D. A. (2002). "Lactobacillus Therapy for Acute Infectious Diarrhea in Children: A Meta-analysis". Pediatrics. 109 (4): 678–684. doi:10.1542/peds.109.4.678. PMID 11927715. Archived from the original on 2012-09-13.
  11. ^ Marisela Granito; Glenda Álvarez (June 2006). "Lactic acid fermentation of black beans (Phaseolus vulgaris): Microbiological and chemical characterization". Journal of the Science of Food and Agriculture. 86 (8): 1164–1171. doi:10.1002/jsfa.2490.
  12. ^ Kazuyoshi Takeda; Ko Okumura (2007). "Effects of a Fermented Milk Drink Containing Lactobacillus casei Strain Shirota on the Human NK-Cell Activity". The Journal of Nutrition. 137 (3): 791S – 793S. doi:10.1093/jn/137.3.791S. PMID 17311976.
  13. ^ Seesuriyachan P, Takenaka S, Kuntiya A, Klayraung S, Murakami S, Aoki K (March 2007). "Metabolism of azo dyes by Lactobacillus casei TISTR 1500 and effects of various factors on decolorization" (PDF). Water Res. 41 (5): 985–92. doi:10.1016/j.watres.2006.12.001. PMID 17254626.
Retrieved from "https://en.wikipedia.org/enwiki/w/index.php?title=Lacticaseibacillus_casei&oldid=1080687893"