Maija Saxelin

Valio (Finland)

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Riitta Korpela

University of Helsinki

Soile Tynkkynen

Valio (Finland)

Seppo Salminen

University of Turku

Tiina Mattila‐Sandholm

Valio (Finland)

Heikki Vapaatalo

University of Helsinki

Arthur C. Ouwehand

International Flavors & Fragrances (France)

Ville Valtonen

Aalto University

Reetta Holma

University of Helsinki

Reetta Satokari

University of Helsinki

Hilpi Rautelin

Uppsala University

Cooperative Institutions

University of Helsinki

Valio (Finland)

Helsinki University Hospital

Tampere University

Tampere University Hospital

University of Turku

VTT Technical Research Centre of Finland

Institute for Molecular Medicine Finland

University of Eastern Finland

Turku University Hospital

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Species and Type Phages of Lactococcal Bacteriophages

Intervirology (1991)

Audrey W. Jarvis Gerald F. Fitzgerald Mireille Mata Annick Mercenier Horst Neve

Lactococcal phages are classified according to morphology and DNA homology. Phages are differentiated into 12 phage species, and type phages of each species are proposed. Members and possible members of each species are named. Available data on type phages are tabulated including morphology, DNA characteristics and phage protein bands.

Homology

10.1159/000150179

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Citations (214)

Probiotic bacteria and intestinal health: New methods of investigation

Journal of Physiology-Paris (2000)

Terttu Vilpponen-Salmela Minna Alander Reetta Satokari Päivi Björkman Pia Kontula

10.1016/s0928-4257(00)00158-3

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Citations (2)

Induction of nitric oxide synthesis by probiotic Lactobacillus rhamnosus GG in J774 macrophages and human T84 intestinal epithelial cells.

Inflammation (2001)

Riku Korhonen Riitta Korpela Maija Saxelin Markku Mäki Hannu Kankaanranta

Lactobacillus rhamnosus

10.1023/a:1010971703271

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Citations (94)

Assessment of Potential Risk Factors and Related Properties of Clinical, Faecal and Dairy <i>Bifidobacterium</i> Isolates

Bioscience and Microflora (2004)

Arthur C. Ouwehand Maija Saxelin Seppo Salminen

Bifidobacteria are generally regarded as safe. However, to date no investigation has been performed of the potential risk factors of bifidobacteria. The presence of known virulence factors clinical blood isolates, dairy and faecal isolates of bifodobacteria was investigated. No significant differences could be observed between clinical and faecal isolates, the results confirm the general opinion that bifidobacteria are safe.

Actinomycetaceae

10.12938/bifidus.23.37

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Citations (7)

LactobacillusGG—a human probiotic strain with thorough clinical documentation

Food Reviews International (1997)

Maija Saxelin

Abstract Probiotic bacteria for human nutrition are generally strains of lactic acid bacteria or bifidobacteria. The beneficial effects of these strains on human health and well‐being are documented in experimental and clinical studies. Lactobacillus (casei subsp.) rhamnosus GG (ATCC 53103) is a probiotic strain of human origin. The strain has most of the characteristics generally proposed for a good probiotic strain, including excellent survival in the stomach and small intestine and transient colonization of the gastrointestinal tract, which is based on its adhesion capacity to intestinal cells. Successful recovery of the strain in stool samples has made dose‐response studies possible and enabled the evaluation of effective dosing using food products. The beneficial effects of the strain have been shown in many types of intestinal disturbances caused by pathogenic bacteria and viruses, as well as in prophylactic use. The latest studies on Lactobacillus GG have shown stabilizing effect on gut permeability and suppression of allergic reactions in food hypersensitivity. The safety of Lactobacillus GG has been documented in experimental, clinical, and epidemiological studies. The scientific documentation of Lactobacillus GG is reviewed in reference to uses in functional and clinical foods.

Lactobacillus casei

Lactobacillus rhamnosus

Human gastrointestinal tract

Strain (injury)

Pathogenic bacteria

10.1080/87559129709541107

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Citations (166)

LactobacillusBacteremia, Clinical Significance, and Patient Outcome, with Special Focus on ProbioticL. RhamnosusGG

Clinical Infectious Diseases (2003)

Minna Salminen Hilpi Rautelin Soile Tynkkynen Tuija Poussa Maija Saxelin

Lactobacillus bacteremia is a rare entity, and its clinical significance is poorly defined. We have reviewed the risk factors and outcome for 89 case patients with Lactobacillus bacteremia. Species characterization was done in 53% of the cases, revealing 25 L. rhamnosus strains and 22 other Lactobacillus species. In 11 cases, the strain was identical with the probiotic L. rhamnosus GG. In 82% of the cases, the patients had severe or fatal comorbidities. Predisposing factors to bacteremia were immunosuppression, prior prolonged hospitalization, and prior surgical interventions. No significant differences were observed in these predisposing factors or clinical features between patients with cases associated with the various Lactobacillus species, other than higher C-reactive protein values in patients with L. rhamnosus bacteremia. Mortality was 26% at 1 month and was 48% at 1 year. In multivariate analysis, severe underlying diseases were a significant predictor for mortality (odds ratio [OR], 15.8), whereas treatment with antimicrobials effective in vitro was associated with lower mortality (OR, 0.22). We conclude that lactobacilli in blood cultures are of clinical significance and that their susceptibility should guide decisions about antimicrobial treatment.

Bacteremia

Lactobacillus rhamnosus

Clinical Significance

Blood Culture

10.1086/380455

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Citations (409)

Lactobacillus rhamnosusLC705 Together withPropionibacterium freudenreichiisspshermaniiJS Administered in Capsules Is Ineffective in Lowering Serum Lipids

Journal of the American College of Nutrition (2008)

Katja Hatakka Marja Mutanen Reetta Holma Maija Saxelin Riitta Korpela

Objective: The aim of this study was to examine the effect of the administration of Lactobacillus rhamnosus strain LC705 and Propionibacterium freudenreichii ssp shermanii strain JS in capsules on serum cholesterol and triglyceride levels in mildly or moderately hypercholesterolemic men.Methods: Thirty-eight basically healthy men, mean age 42 years (range 24–55), mean cholesterol 6.2 mmol/L (5.3–8.2 mmol/L), participated in this double-blind, randomised, placebo-controlled, two-period crossover study with 4-week treatment periods. The subjects consumed daily two probiotic capsules containing viable Lactobacillus rhamnosus LC705 and Propionibacterium freudenreichii ssp shermanii JS (2 × 1010 colony forming units of each strain daily) or two placebo capsules. Serum lipids were assessed before the intervention, at the end of both 4-week treatment periods, and 2 weeks after the second treatment period. Dietary and lifestyle habits were carefully monitored.Results: All the subjects completed the study, and the probiotic capsules were well tolerated. Dietary habits and the intake of energy and nutrients, such as saturated fatty acids and cholesterol, did not differ between the treatment groups. No changes in total cholesterol, HDL cholesterol, LDL cholesterol or triglyceride levels were observed during the consumption of the probiotics compared to placebo.Conclusions: The administration of Lactobacillus rhamnosus LC705 and Propionibacterium freudenreichii ssp shermanii JS did not affect serum lipids.

Propionibacterium freudenreichii

Lactobacillus rhamnosus

Propionibacterium

Clinical nutrition

10.1080/07315724.2008.10719723

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Citations (68)

Functional dairy products - the Nordic perspective.

Australian Journal of Dairy Technology (2005)

Riitta Korpela Maija Saxelin

Milk is a natural and highly nutritive part of a balanced diet in the Nordic countries. Research and discussion have encouraged the dairy industry to develop functionality in dairy products. The basis for success is always high-quality research, without which it is impossible to achieve lasting respect from health professionals and consumers. In Finland, the relationship between national funds (the National Technology Agency), universities, research centres and industry encourages the necessary confidential co-operation between industrial and academic researchers. A wide variety of experts are needed. Nutrimarketing is a challenge that requires good co-operation between marketing and the technological and scientific specialists in the dairy companies. The field of nutritionally value-added products is an opportunity for innovative, responsible dairy industries.

Dairy industry

Added value

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Good adhesion properties of probiotics: a potential risk for bacteremia?

FEMS Immunology & Medical Microbiology (2001)

Effie Apostolou Pirkka V. Kirjavainen Maija Saxelin Hilpi Rautelin Ville Valtonen

The ability to adhere to human intestinal mucus was tested for lactic acid bacteria of clinical blood culture, human fecal and dairy origin. The blood culture isolates were found to adhere better than the dairy strains. Of the Lactobacillus rhamnosus strains (nine clinical, 10 fecal and three dairy), blood culture isolates adhered better than the fecal strains. Although these results indicate a trend for blood culture isolates to bind to intestinal mucus in higher numbers than strains of dairy and human fecal origin, other factors are also likely to be involved in the etiology of lactobacillemia since some of the clinical Lactobacillus isolates exhibited a relatively low level of adhesion.

Lactobacillus rhamnosus

Bacteremia

Blood Culture

Human feces

10.1111/j.1574-695x.2001.tb01583.x

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Citations (82)

Screening for Enzymatic, Metabolic, and Fatty Acid Profiles to Characterize the Intestinal Microflora from Stool Specimens.

Clinical Infectious Diseases (1997)

Maarit Lönnroth Merja Rautio Urpo Nieminen Riitta Korpela Tuula Vesa

Screening for Enzymatic, Metabolic, and Fatty Acid Profiles to Characterize the Intestinal Microflora from Stool Specimens. MAARIT LONNROTH, MERJA RAUTIO, URPO NIEMINEN, RIITTA KORPELA, TUULA VESA, MAIJA SAXELIN, ANJA SIITONEN, MARTTI FARKKILA, AND HANNELE JOUSIMIES-SOMER. From the Anaerobe Reference Laboratory and the Laboratory of Enteric Pathogens, National Public Health Institute; the Department of Medicine, Division of Gastroenterology, Helsinki University Central Hospital; the Valio Research Centre; and the Foundation for Nutrition Research; Helsinki, Finland

10.1086/516202

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Citations (2)