Lacticaseibacillus paracasei

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Lacticaseibacillus paracasei
Lactobacillus paracasei.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lacticaseibacillus
Species:
L. paracasei
Binomial name
Lacticaseibacillus paracasei
(Collins et al. 1989) Zheng et al. 2020
Subspecies
  • Lacticaseibacillus paracasei subsp. paracasei
  • Lacticaseibacillus paracasei subsp. tolerans
Synonyms
  • Lactobacillus paracaseiCollins et al. 1989

Lacticaseibacillus paracasei (commonly abbreviated as Lc. paracasei) is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. Lc. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. [1] The name includes morphology, a rod-shaped (bacillus shape) bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.

Contents

Strains of L. paracasei have been isolated from a variety of environments including dairy products, plants or plant fermentations, and from the human and animal gastrointestinal tracts. [2] [3] A protracted refrigeration period before in vitro gastrointestinal transit (GIT) did not affect or influenced very weakly cell resistance. [4]

Lacticaseibacillus paracasei is genotypically and phenotypically closely related from other members of the Lacticaseibacillus casei group which also includes Lacticaseibacillus casei , Lacticaseibacillus zeae [5] and Lacticaseibacillus rhamnosus . [6] However, these species are readily differentiated from each other by Multi-Locus-Sequence-Typing, core genome phylogeny, or Average Nucleotide Identity. [5] [3] [7] Its fermentative properties allows it to be used as biological food processors and supplements for diets and medical disorders, especially in the gastrointestinal tract. [8]

Although probiotics are considered safe, they may cause bacteria-host interactions and adverse health consequences. In certain cases there is a risk of bacteremia when probiotics are used. [9] [10] Currently, the probiotic strain, frequency, dose and duration of the probiotic therapies are not established. [9]

Physiology

Lacticaseibacillus paracasei is a gram-positive, homofermentative, non-spore forming microorganism. [11] As Lc. paracasei is homofermentative, lactic acid is produced as the main product of hexose metabolism while lactate and acetate are produced from pentoses. The cells of Lc. paracasei are typically rod shaped, with a size range of 2.0μm to 4.0μm in width, and 0.8 to 1.0μm in length. [6] The organism is nonmotile. Lc. paracasei cells often have square ends, and may exist either in single form or in chains. [6]

Lacticaseibacillus paracasei grows optimally in a temperature range between 10 and 37 °C. [12] No growth takes place above 40 °C. The organism is able to survive for approximately 40 seconds in a maximum temperature of 72 °C. [6] The survivability of Lc. paracasei was remarkably higher when stored under refrigeration (4 °C). In contrast, the lowest survival was observed during non-refrigerated storage(22 °C) [13] Freezing at -20 degrees C and -70 degrees C had much less adverse effect on viability than did storage at 7 degrees C [14]

Lacticaseibacillus paracasei temporarily exists as a common inhabitant of the human gastrointestinal tract as part of the normal microbiota. [11] Naturally fermented vegetables, milk, and meat may also contain strains of L. paracasei. [15]

Phylogeny

Lacticaseibacillus paracasei belongs to kingdom Bacteria. Lc. paracasei is part of the phylum Bacillota, the class Bacilli, [6] the order Lactobacillales and the family Lactobacillaceae respectively. [6] [7] The argument on the nomenclature of L. paracasei versus L. casei was intensely debated as many strains of L. casei or L. paracasei for which sequence data is available in the databases are mis-labeled. [2] In 1989, it was proposed that L. paracasei be designated a subspecies (paracasei) to account for the species that it shares DNA homology with. [6] It has been shown their names have been used interchangeably in scientific literature. [2] 16S RNA sequence homology has confirmed the relatedness between these species [6] but core genome phylogeny confirmed that the closely related species Lc. casei, Lc. paracasei, Lc. rhamnosus and Lc. zeae are separate species. [7] [5]

Historically, the difference between Lacticaseibacillus paracasei and other lactobacilli has been based on biochemical characteristics. There is an approximately 90% sequence identity between casei , paracasei, and rhamnosus. [2] However, there are some differential criteria that are commonly used to differentiate between them. These differential criteria include nutritional requirements and growth environment. [2] L. paracasei has been found to show specific differences with other lactobacilli in that it is somewhat heat resistant, grows well in ripening cheese, and it has high proteolytic activity. [16]

Genomics

Lacticaseibacillus paracasei's genome contains circular DNA and varies slightly among the different strains isolated. On average, the genomes are 2.9 to 3.0 million base pairs (commonly abbreviated Mb). It has a GC-content between 46.2 and 46.6% and is predicted to encode about 2800 to 3100 proteins. [3] The difference in the genomes of these strains lies in variant cell envelopes, secretory proteins, and polysaccharides. Many of the commonly coded proteins are cell-surface associated cell-wall hydrolases that protect the cell against apoptosis. These enzymes have been shown to provide cellular protection to human epithelial cells. [2]

Genetic diversity for the different L. paracasei genomes was assessed using multilocus sequence typing (MLST) and amplified fragment length polymorphism (AFLP). MLST is a technique used for classifying microbes by the use of DNA fragments from essential genes of the organism. [17] AFLP is a Polymerase Chain Reaction (PCR) tool used in DNA profiling to amplify a desired DNA fragment with the use of restriction enzymes and ligands. [18]

Clinical and research applications

Lacticaseibacillus paracasei has been identified as a bacterium that has probiotic properties. [1]

Allergic respiratory disease

A systematic review provided significant evidence of beneficial clinical and immunologic effects of Lc. paracasei LP-33 strains in the treatment of Allergic rhinitis. [19]

Ingestion of LP-33(Lactobacillus paracasei 33 )-fortified fermented milk for 30 days can effectively and safely improve the quality of life of patients with allergic rhinitis, and may serve as an alternative treatment for allergic rhinitis. [20]

Lacticaseibacillus paracasei BRAP01 are the dominant strains inducing IFN-γ/IL-10 production in Taiwanese individuals. [21]

Lacticaseibacillus paracasei HB89 mitigates respiratory tract allergies stimulated by PM2.5. [22]

For allergic rhinitis (AR), oral administration of Lactobacillus paracasei (all stored at 4°C before consumption) with more than 10 billion bacteria (1x1010CFU) per day for 8 weeks can improve nasal itching (AR’s key clinical features) and reduced secretion of the pro-inflammatory mediator IL-5. [23]

Atopic dermatitis, Urticaria

Oral administration of L. paracasei KBL382 significantly reduced atopic dermatitis(AD)-associated skin lesions, epidermal thickening, serum levels of immunoglobulin E, and immune cell infiltration. [24]

Influenza

Oral administration of heat-killed Lactobacillus paracasei MoLac-1 increased the proportion of NK cells in spleen, and ameliorated the symptoms of influenza virus(IFV) infection in mice. [25]

Common cold

L. paracasei MCC1849 has the potential to improve resistance to common cold infections in susceptible subjects and maintain a desirable mood state, even under mental stress conditions. [26]

Coronavirus disease (COVID-19)

The Lacticaseibacillus paracasei DG strain significantly induced the expression of genes involved in protective antiviral immunity and prevented the expression of proinflammatory genes triggered by SARS-CoV-2 infection. [27]

Inflammatory bowel disease

A formulation of live bacteria including Lc. paracasei may be used in combination with conventional therapies to treat ulcerative colitis. [28] Lipoteichoic acid from the cell wall of a heat killed Lacticaseibacillus paracasei D3-5 ameliorates aging-related leaky gut, inflammation and improves physical and cognitive functions in mice [29]

Diarrhea

Lactobacillus paracasei has been shown to inhibit the bacterial activity of Escherichia coli, a common strain of diarrhea-causing bacteria, so Lactobacillus paracasei is used in the treatment of diarrhea. [30] 。

Helicobacter pylori Infection

Lacticaseibacillus paracasei showed bacteriostatic and bactericidal activity vs. H. pylori. [31]

Irritable bowel syndrome

The Lactobacillus paracasei may reduce GI symptom severity and improve the psychological well-being of individuals with certain IBS subtypes. [32]

Cancer

L. paracasei IMPC2.1 may be a chemoprophylactic in gastrointestinal cells. [33] Gastrointestinal cells are susceptible to apoptosis and cell growth from both heat-killed and viable IMPC2.1 strains. [1]

Lc. paracasei 8700:2 has been isolated from healthy human gastrointestinal mucosa and human feces. [16] Strain 8700:2 was also found to inhibit Salmonella enterica and Helicobacter pylori , two pathogens commonly found in the gastrointestinal tract. Strain 8700:2 breaks down oligofructose and inulin, while also growing rapidly on both and producing lactic acid as the end product. [34]

Health concerns

The manipulation of the gut microbiota is complex and may cause bacteria-host interactions. Although probiotics are considered safe, when they are used by oral administration there is a risk of passage of viable bacteria from the gastrointestinal tract to the internal organs (bacterial translocation) and subsequent bacteremia, which can cause adverse health consequences. [9] Some people, such as those with immune compromise, short bowel syndrome, central venous catheters, cardiac valve disease and premature infants, may be at higher risk for adverse events. [10]

Currently, the probiotic strain, frequency, dose and duration of the probiotic therapy are not established. [9] Live bacteria might not be essential because of beneficial effects of probiotics seems to be mediated by their DNA and by secreted soluble factors, and their therapeutic effects may be obtained by systemic administration rather than oral administration. [9] [35]

History

LAB (Lactic Acid Bacteria) were classified and grouped in the early 1900s after gaining scientists' attention after observing the bacteria's interactions in different foods, especially dairy products. In 1991, Martinus Beijerinck, a Dutch microbiologist, separated Lactobacillus as gram positive bacteria from the previously known LAB group. [36] L. paracasei has been recently classified as a part of the Lacticaseibacillus casei group of probiotics. [1] The name Lc. paracasei was proposed for rejection in 1996 by Dicks, Duplessis, Dellaglio, and Lauer [6] but subsequent work confirmed the validity of the species. [3] [7]

Related Research Articles

<i>Lactobacillus</i> Genus of bacteria

Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera.

<i>Lactobacillus delbrueckii <span style="font-style:normal;">subsp.</span> bulgaricus</i> Subspecies of bacteria, used in yogurt

Lactobacillus bulgaricus is one of over 200 published species in the Lactobacillus genome complex (LGC) and is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.

<span class="mw-page-title-main">Probiotic</span> Microorganisms said to provide health benefits when consumed

Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them.

<i>Lactobacillus acidophilus</i> Species of bacterium

Lactobacillus acidophilus is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. The species is most commonly found in humans, specifically the gastrointestinal tract, oral cavity, and vagina, as well as various fermented foods such as fermented milk or yogurt. The species most readily grows at low pH levels, and has an optimum growth temperature of 37 °C. Certain strains of L. acidophilus show strong probiotic effects, and are commercially used in dairy production. The genome of L. acidophilus has been sequenced.

Lactiplantibacillus plantarum is a widespread member of the genus Lactiplantibacillus and commonly found in many fermented food products as well as anaerobic plant matter. L. plantarum was first isolated from saliva. Based on its ability to temporarily persist in plants, the insect intestine and in the intestinal tract of vertebrate animals, it was designated as a nomadic organism. L. plantarum is Gram positive, bacilli shaped bacterium. L. plantarum cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8. Lactiplantibacillus plantarum can grow in the temperature range 12 °C to 40 °C. The viable counts of the "L. plantarum" stored at refrigerated condition (4 °C) remained high, while a considerable reduction in the counts was observed stored at room temperature.

<i>Bacillus coagulans</i> Species of bacterium

Bacillus coagulans is a lactic acid–forming bacterial species first isolated and described in 1915 by B.W. Hammer at the Iowa Agricultural Experiment Station as a cause of an outbreak of coagulation in evaporated milk packed by an Iowa condensary. Separately isolated in 1935 and described as Lactobacillus sporogenes in the fifth edition of Bergey's Manual of Systematic Bacteriology, it exhibits characteristics typical of both genera Lactobacillus and Bacillus; its taxonomic position between the families Lactobacillaceae and Bacillaceae was often debated. However, in the seventh edition of Bergey's, it was finally transferred to the genus Bacillus. DNA-based technology was used in distinguishing between the two genera of bacteria, which are morphologically similar and possess similar physiological and biochemical characteristics.

<i>Lacticaseibacillus casei</i> Species of bacterium

Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.

<i>Lacticaseibacillus rhamnosus</i> Species of bacterium

Lacticaseibacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae. It is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating infections of the female urogenital tract, most particularly very difficult to treat cases of bacterial vaginosis. The species Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri are commonly found in the healthy female genito-urinary tract and are helpful to regain control of dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in dairy products such as fermented milk and as non-starter-lactic acid bacterium (NSLAB) in long-ripened cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis. Despite the rare infections caused by L. rhamnosus, the species is included in the list of bacterial species with qualified presumed safety (QPS) status of the European Food Safety Agency.

<span class="mw-page-title-main">Lactic acid bacteria</span> Order of bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

Limosilactobacillus reuteri is a lactic acid bacterium found in a variety of natural environments, including the gastrointestinal tract of humans and other animals. It does not appear to be pathogenic and may have health effects.

<span class="mw-page-title-main">Lactobacillaceae</span> Family of bacteria

The Lactobacillaceae are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait. Lactobacillaceae include the homofermentative lactobacilli Lactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacillus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus, and Lactiplantibacillus; the heterofermentative lactobacilli Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus, and Lentilactobacillus, which were previously classified in the genus Lactobacillus; and the heterofermentative genera Convivina, Fructobacillus, Leuconostoc, Oenococcus, and Weissella which were previously classified in the Leuconostocaceae.

<i>Streptococcus thermophilus</i> Species of bacterium

Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.

<span class="mw-page-title-main">Vaginal flora</span> Microorganisms present in the vagina

Vaginal flora, vaginal microbiota or vaginal microbiome are the microorganisms that colonize the vagina. They were discovered by the German gynecologist Albert Döderlein in 1892 and are part of the overall human flora. The amount and type of bacteria present have significant implications for an individual's overall health. The primary colonizing bacteria of a healthy individual are of the genus Lactobacillus, such as L. crispatus, and the lactic acid they produce is thought to protect against infection by pathogenic species.

Limosilactobacillus fermentum is a Gram-positive species in the heterofermentative genus Limosilactobacillus. It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material including sourdough and cocoa fermentation. A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain has been applied to treat urogenital infections in women. Some strains of lactobacilli formerly mistakenly classified as L. fermentum have since been reclassified as Limosilactobacillus reuteri. Commercialized strains of L. fermentum used as probiotics include PCC, ME-3 and CECT5716

<i>Bifidobacterium longum</i> Species of bacterium

Bifidobacterium longum is a Gram-positive, catalase-negative, rod-shaped bacterium present in the human gastrointestinal tract and one of the 32 species that belong to the genus Bifidobacterium. It is a microaerotolerant anaerobe and considered to be one of the earliest colonizers of the gastrointestinal tract of infants. When grown on general anaerobic medium, B. longum forms white, glossy colonies with a convex shape. B. longum is one of the most common bifidobacteria present in the gastrointestinal tracts of both children and adults. B. longum is non-pathogenic, is often added to food products, and its production of lactic acid is believed to prevent growth of pathogenic organisms.

<i>Latilactobacillus sakei</i> Species of bacterium

Latilactobacillus sakei is the type species of the genus Latilactobacillus that was previously classified in the genus Lactobacillus. It is homofermentative; hexoses are metabolized via glycolysis to lactic acid as main metabolite; pentoses are fermented via the Phosphoketolase pathway to lactic and acetic acids.

Lactobacillus gasseri is a species in the genus Lactobacillus identified in 1980 by François Gasser and his associates. It is part of the vaginal flora. Its genome has been sequenced. L. gasseri is a normal inhabitant of the lower reproductive tract in healthy women. It also produces Lactocillin.

Limosilactobacillus mucosae is a rod shaped species of lactic acid bacteria first isolated from pig intestines. It has mucus-binding activity. The species is an obligate anaerobe, catalase-negative, doesn't form spores and is non-motile. Its type strain is S32T, and has been found to be most closely related to Limosilactobacillus reuteri.

<i>Lactobacillus bulgaricus</i> GLB44 Subspecies of bacterium

Lactobacillus delbrueckii subsp. bulgaricus is a bacterial subspecies traditionally isolated from European yogurts. Lactobacillus bulgaricusGLB44 differs from other L. bulgaricus strains because it was isolated from the leaves of Galanthus nivalis in Bulgaria.

Sherwood Leslie Gorbach is an Emeritus Professor at Tufts University School of Medicine. He was editor-in-chief of the journal Clinical Infectious Diseases from 2000 to 2016.

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