Lactobacillus casei
Encyclopedia
Lactobacillus casei is a species
of genus
Lactobacillus
found in the human intestine and mouth. As a lactic acid
producer, it has been found to assist in the propagation of desirable bacteria. This particular species of Lactobacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus
, a producer of the enzyme
amylase
(a carbohydrate
-digesting enzyme). It is thought to improve digestion and reduce lactose intolerance
and constipation
.
The most common application of L. casei is industrial, specifically for dairy
production. However, a team of scientists from Simón Bolívar University
in Caracas, Venezuela found that, by using L. casei bacteria in the natural fermentation of beans, the beans contained lower amounts of the compounds causing flatulence upon digestion.
Lactobacillus casei is typically the dominant species of nonstarter lactic acid bacteria (NSLAB) 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.
A commercial beverage containing L. casei strain Shirota has been shown to inhibit the growth of Helicobacter pylori
in vivo. 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. Some L. casei strains are considered as 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.
Among the best-documented, probiotics L.casei, L. casei DN-114001, and L. casei Shirota have been extensively studied and are widely available as functional food
s (see Actimel
, Yakult
).
In the past few years, there have been many studies in the decolorization of azo dyes by lactic acid bacteria such as L. casei TISTR 1500, L. paracasei, Oenococcus oeni. With the azoreductase
activity, mono-, di- azo bonds are degraded completely, and generate other aromatic compounds as intermediates.
Species
In biology, a species is one of the basic units of biological classification and a taxonomic rank. A species is often defined as a group of organisms capable of interbreeding and producing fertile offspring. While in many cases this definition is adequate, more precise or differing measures are...
of genus
Genus
In biology, a genus is a low-level taxonomic rank used in the biological classification of living and fossil organisms, which is an example of definition by genus and differentia...
Lactobacillus
Lactobacillus
Lactobacillus is a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. They are common and usually benign...
found in the human intestine and mouth. As a lactic acid
Lactic acid
Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. Lactic acid is a carboxylic acid with the chemical formula C3H6O3...
producer, it has been found to assist in the propagation of desirable bacteria. This particular species of Lactobacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus
Lactobacillus acidophilus
Lactobacillus acidophilus is a species in the genus Lactobacillus. L. acidophilus is a homofermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 °C . L...
, a producer of the enzyme
Enzyme
Enzymes are proteins that catalyze chemical reactions. In enzymatic reactions, the molecules at the beginning of the process, called substrates, are converted into different molecules, called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates...
amylase
Amylase
Amylase is an enzyme that catalyses the breakdown of starch into sugars. Amylase is present in human saliva, where it begins the chemical process of digestion. Food that contains much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns...
(a carbohydrate
Carbohydrate
A carbohydrate is an organic compound with the empirical formula ; that is, consists only of carbon, hydrogen, and oxygen, with a hydrogen:oxygen atom ratio of 2:1 . However, there are exceptions to this. One common example would be deoxyribose, a component of DNA, which has the empirical...
-digesting enzyme). It is thought to improve digestion and reduce lactose intolerance
Lactose intolerance
Lactose intolerance, also called lactase deficiency or hypolactasia, is the inability to digest and metabolize lactose, a sugar found in milk...
and constipation
Constipation
Constipation refers to bowel movements that are infrequent or hard to pass. Constipation is a common cause of painful defecation...
.
The most common application of L. casei is industrial, specifically for dairy
Dairy
A dairy is a business enterprise established for the harvesting of animal milk—mostly from cows or goats, but also from buffalo, sheep, horses or camels —for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi-purpose farm that is concerned...
production. However, a team of scientists from Simón Bolívar University
Universidad Simón Bolívar
Simón Bolívar University or USB, is a public institution located in Miranda State, Venezuela with scientific and technological orientation....
in Caracas, Venezuela found that, by using L. casei bacteria in the natural fermentation of beans, the beans contained lower amounts of the compounds causing flatulence upon digestion.
Lactobacillus casei is typically the dominant species of nonstarter lactic acid bacteria (NSLAB) present in ripening Cheddar cheese, and, recently, the complete genome sequence of L. casei ATCC
American Type Culture Collection
The American Type Culture Collection is a private, not-for-profit biological resource center whose mission focuses on the acquisition, authentication, production, preservation, development and distribution of standard reference microorganisms, cell lines and other materials for research in the...
334 has become available. L. casei is also the dominant species in naturally fermented Sicilian green olives.
A commercial beverage containing L. casei strain Shirota has been shown to inhibit the growth of Helicobacter pylori
Helicobacter pylori
Helicobacter pylori , previously named Campylobacter pyloridis, is a Gram-negative, microaerophilic bacterium found in the stomach. It was identified in 1982 by Barry Marshall and Robin Warren, who found that it was present in patients with chronic gastritis and gastric ulcers, conditions that were...
in vivo. 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. Some L. casei strains are considered as probiotic
Probiotic
Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"...
, and may be effective in alleviation of gastrointestinal pathogenic bacterial diseases. According to World Health Organization
World Health Organization
The World Health Organization is a specialized agency of the United Nations that acts as a coordinating authority on international public health. Established on 7 April 1948, with headquarters in Geneva, Switzerland, the agency inherited the mandate and resources of its predecessor, the Health...
, those properties have to be demonstrated on each specific strain—including human clinical studies—to be valid.
Among the best-documented, probiotics L.casei, L. casei DN-114001, and L. casei Shirota have been extensively studied and are widely available as functional food
Functional food
Functional food is a food where a new ingredient has been added to a food and the new product has a new function ....
s (see Actimel
Actimel
Launched in Europe in 1994, Actimel is a 'probiotic' yoghurt-type drink produced by the French company Danone. It is sold in 100ml bottles, typically as an 8, 6 or 4 pack, but more recently as a 12 or 16 pack...
, Yakult
Yakult
is a Japanese probiotic milk-like product made by fermenting a mixture of skimmed milk with a special strain of the bacterium Lactobacillus casei Shirota. It was created by Minoru Shirota who graduated from the Medical School of Kyoto University in 1930. In 1935, he started manufacturing and...
).
In the past few years, there have been many studies in the decolorization of azo dyes by lactic acid bacteria such as L. casei TISTR 1500, L. paracasei, Oenococcus oeni. With the azoreductase
Azobenzene reductase
In enzymology, an azobenzene reductase also known as azoreductase is an enzyme that catalyzes the chemical reaction:The 3 substrates of this enzyme are N,N-dimethyl-1,4-phenylenediamine, aniline, and NADP+, whereas its 3 products are 4-azobenzene, NADPH, and H+.This enzyme belongs to the family of...
activity, mono-, di- azo bonds are degraded completely, and generate other aromatic compounds as intermediates.
See also
- YakultYakultis a Japanese probiotic milk-like product made by fermenting a mixture of skimmed milk with a special strain of the bacterium Lactobacillus casei Shirota. It was created by Minoru Shirota who graduated from the Medical School of Kyoto University in 1930. In 1935, he started manufacturing and...
- ActimelActimelLaunched in Europe in 1994, Actimel is a 'probiotic' yoghurt-type drink produced by the French company Danone. It is sold in 100ml bottles, typically as an 8, 6 or 4 pack, but more recently as a 12 or 16 pack...
yoghurt, called DanActive in some markets - Prebiotic (nutrition)Prebiotic (nutrition)Prebiotics are non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system in ways claimed to be beneficial to health. They were first identified and named by Marcel Roberfroid in 1995. As a functional food component, prebiotics, like probiotics,...
- ProbioticProbioticProbiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"...
- Lactic acid bacteriaLactic acid bacteriaThe lactic acid bacteria comprise a clade of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce...