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Walter Dobrogosz | |
---|---|
Born | Albion, Pennsylvania, USA | September 3, 1933
Education | Pennsylvania State University |
Spouse | Donna |
Children | Four, including Steve Dobrogosz |
Scientific career | |
Fields | Bacteriology, biochemistry |
Institutions | University of Illinois at Urbana-Champaign, North Carolina State University |
Walter Dobrogosz is a professor emeritus of North Carolina State University, best known for his discovery and further research on the probiotic bacterium Lactobacillus reuteri .
Dobrogosz was born on September 3, 1933, in Albion, Pennsylvania. [1] He grew up in Erie, Pennsylvania, and received his B.S., Masters, and Ph.D. degrees in bacteriology and biochemistry from Penn State University. In 1960–62, Dobrogosz held an NIH-supported postdoctoral fellowship at the University of Illinois at Urbana-Champaign, and afterwards began teaching at N.C. State University. He became a full Professor of Microbiology at N. C. State in 1968 and remained there until his retirement in 2003. While at N. C. State, he taught the graduate courses 'Metabolic Regulatory Mechanisms,' 'Microbial Physiology and Bioenergetics,' and 'Metabolism, Growth, and Regulation,' and the undergraduate courses "General Microbiology,' 'Microbial Metabolism,' and 'Microbes and World Affairs.'
Early in his research career, Dobrogosz studied metabolic regulation in such species as Escherichia coli and Salmonella typhimurium. In particular, his research focused on the phenomenon of catabolite repression, a regulatory system involving interactions of cyclic AMP, the catabolite repressor protein (CRP) complex, and the lac operon and other inducible systems in bacteria.
The focus of Dobrogosz's research shifted in 1985, when he and student Lars Axelsson identified L. reuteri, a new lactic acid bacterium. Later that year, while on a Fulbright Fellowship to study in Sweden, Dobrogosz and colleague Sven Lindgren discovered that L. reuteri produces a potent anti-microbial substance, which they termed "reuterin." Based on this, they hypothesized that the human-specific strain of L. reuteri had the potential to be a protective probiotic. Dobrogosz and his fellows obtained patents on both the bacterium and reuterin, and later began to market L. reuteri for its benefits to human and animal health.
Dobrogosz founded Probiologics International (PBI) in 1987, a company devoted to the commercial prospects of L. reuteri. PBI began to carry out human clinical trials, and found that L. reuteri is effective in preventing diarheal diseases and other gut infections. L. reuteri is now known to maintain intestinal health, prevent fungal, bacterial, and protozoal infections, and mediate the body's immune response. PBI was purchased by public investors in 1990, and later its name was changed to BioGaia AB. It continues to market L. reuteri, often contained in yogurt or milk-based products, worldwide.
Dobrogosz has been involved with the American Society for Microbiology (ASM) throughout his career. He has served on the editorial board of the ASM journal, chaired the Genetics and Physiology section of the ASM, and presided for two terms over the ASM's North Carolina branch.
Since retirement, Dobrogosz has remained an active advocate of the "probiotic concept"; the importance of microbes in human health. He continues to publish review articles on L. reuteri, in addition to attending and lecturing at conferences on probiotic and microbiological research.
Though born in the United States, Dobrogosz is of Eastern European ancestry. His father was born in Warsaw, Poland (then under Russian control), and his mother was Slovac.
Professor Dobrogosz married his wife Donna in 1953 and is the father of four children, including musician Steve Dobrogosz, and grandfather of nine. He now lives in Raleigh, North Carolina.
Dobrogosz has been an avid athlete since his youth. In high school, he lettered in basketball, American football, and track and field. At Penn State University, he competed on the varsity track and field team as a hurdler. In his adulthood Dobrogosz discovered handball, at which he also became very competitive. One of the premier handball players in North Carolina during the 1970s, Dobrogosz won many tournaments, including the 1975 and 1977 North Carolina amateur men's singles championships, and the 1972, 1974, 1980, and 1981 Raleigh YMCA doubles titles.
Casas, Ivan A.; Dobrogosz, Walter J. (December 1, 2000). "Validation of the Probiotic Concept: Lactobacillus reuteri Confers Broad-spectrum Protection against Disease in Humans and Animals". Microbial Ecology in Health and Disease. 12 (4). doi:10.3402/mehd.v12i4.8196.
Edens FW, Parkhurst CR, Casas IA, Dobrogosz WJ (January 1997). "Principles of ex ovo competitive exclusion and in ovo administration of Lactobacillus reuteri". Poult. Sci. 76 (1): 179–96. doi: 10.1093/ps/76.1.179 . PMID 9037704.
Lindgren SE, Dobrogosz WJ (September 1990). "Antagonistic activities of lactic acid bacteria in food and feed fermentations". FEMS Microbiol. Rev. 7 (1–2): 149–63. doi: 10.1111/j.1574-6968.1990.tb04885.x . PMID 2125429.
Talarico TL, Dobrogosz WJ (May 1989). "Chemical characterization of an antimicrobial substance produced by Lactobacillus reuteri". Antimicrob. Agents Chemother. 33 (5): 674–9. doi:10.1128/aac.33.5.674. PMC 172512 . PMID 2751282.
Talarico TL, Casas IA, Chung TC, Dobrogosz WJ (December 1988). "Production and isolation of reuterin, a growth inhibitor produced by Lactobacillus reuteri". Antimicrob. Agents Chemother. 32 (12): 1854–8. doi:10.1128/aac.32.12.1854. PMC 176032 . PMID 3245697.
Lee JH, Dobrogosz WJ (May 1983). "Effects of aerobic and anaerobic shock on catabolite repression in cyclic AMP suppressor mutants of Escherichia coli". J. Bacteriol. 154 (2): 992–4. doi:10.1128/jb.154.2.992-994.1983. PMC 217556 . PMID 6302089.
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.
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.
Lactobacillus acidophilus is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. The species commonly found in humans, specifically the gastrointestinal tract and oral cavity 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.
Heyndrickxia coagulans is a lactic acid–forming bacterial species. This species was transferred to Weizmannia in 2020, then to Heyndrickxia in 2023.
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.
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.
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.
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.
Levilactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentative, creating CO2, lactic acid and acetic acid or ethanol during fermentation. L. brevis is the type species of the genus Levilactobacillus (previously L. brevis group), which comprises 24 species. It can be found in many different environments, such as fermented foods, and as normal microbiota. L. brevis is found in food such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been patented several times. Normal gut microbiota L. brevis is found in human intestines, vagina, and feces.
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
Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacterium culture, which is responsible for developing the holes through production of carbon dioxide gas.
Reuterin (3-hydroxypropionaldehyde) is the organic compound with the formula HOCH2CH2CHO. It is a bifunctional molecule, containing both a hydroxy and aldehyde functional groups.
BioGaia is a Swedish biotechnology company that develops, markets and sells a range of probiotic products. It has patented the use of several Lactobacillus reuteri strains and offers gut and immune health products containing L. reuteri Protectis, one of the human L. reuteri strain and oral health products containing L. reuteri Prodentis, a blend of the L. reuteri strains DSM 17938 and ATCC PTA 5289. Products containing L. reuteri have been proven to be both effective and safe in several applications: infant colic, diarrhea prevention and mitigation in children, eradication of H. pylori infection and reduction of side effects from standard H. pylori treatment, amelioration of gingivitis, and general illness prevention in children and adults. BioGaia was ranked 9th in the Top 30 Global Probiotic Food Ingredient Companies list by FoodTalks in 2021. The BioGaia -B share is listed on the NASDAQ OMX Nordic Exchange.
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.
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.
Limosilactobacillus pontis is a rod-shaped, Gram-positive facultatively anaerobic bacterium. Along with other Lactobacillus species, it is capable of converting sugars, such as lactose, into lactic acid. Limosilactobacillus pontis is classified under the phylum Bacillota, class Bacilli, and is a member of the family Lactobacillaceae and is found to be responsible for the fermentation of sourdough, along with many other Lactobacillus species. This microorganism produces lactic acid during the process of fermentation, which gives sourdough bread its characteristic sour taste.
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.
Lacticaseibacillus manihotivorans is a starch-hydrolysing lactic acid bacterium first isolated during Cassava sour starch fermentation. It is Gram-positive, catalase-negative, non-spore-forming, non-motile rod-shaped and homofermentative, with type strain OND 32T.
Limosilactobacillus vaginalis is a lactic acid bacterium that is a normal, but infrequent part of the vaginal microbiome.
Todd Robert Klaenhammer was an American food scientist and microbiologist who spent his 40-year career at North Carolina State University researching lactic acid bacteria. He was elected as a member of the National Academy of Sciences in 2001, the first food scientist to achieve that honor.