Lactobacillus rhamnosus

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Lactobacillus rhamnosus is a probiotic bacterium that was originally considered to be a subspecies of L. casei, but later genetic research found it to be a species of its own. L. rhamnosus inhibits the growth of most harmful bacteria in the intestine. It is used as a natural preservative in yogurt and other dairy products to extend the shelf life. Some studies have been done on its in vivo effects. While frequently considered a beneficial organism, L. rhamnosus has been discovered to be pathogenic in certain circumstances.^[1]

[edit] Lactobacillus rhamnosus GG

Lactobacillus rhamnosus GG (LGG) is a strain of L. rhamnosus isolated from the intestinal tract of a healthy human being in 1983, filed for patent on 17 April 1985, by Sherwood Gorbach and Barry Goldin.^[2] (The first letters of their last names provided the GG).^[3] The patent refers to a strain of "L. acidophilus GG" with American Type Culture Collection (ATCC) Accession No. 53103; the organism was later reclassified as a strain of L. rhamnosus. The patent claims that the LGG strain is acid– and bile–stable, has a high avidity for mucosal cells of the human intestinal tract, and produces lactic acid.

Gorbach and Goldin have published a number of studies of LGG, for instance to demonstrate that LGG tolerates the acid conditions in the stomach and the bile acids in the small intestine.^[4] Acting as a probiotic, LGG is claimed to colonize the digestive tract and balance the intestinal microflora. In 2005, LGG was used successfully for the first time to treat gastrointestinal carriage of vancomycin-resistant enterococci (VRE) in renal patients.^[5]

LGG is a trademark owned by Valio Ltd. Corporation of Finland who signed an agreement with Gorbach and Goldin that gave Valio exclusive global rights to market the LGG probiotic brand.^{[citation needed]}

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