Project description:The presence of tagatose in Lactobacillus rhamnosus strain GG caused induction of a large number of genes associated with carbohydrate metabolism including the phosphotransferase system. In addition, these results indicate the tagatose enhanced the growth of Lactobacillus casei 01 and Lactobacillus rhamnosus strain GG and their probiotic activities by activating tagatose-associated PTS networks. Two-condition experiment, Lactobacillus rhamnosus GG with glucose vs. Lactobacillus rhamnosus GG with tagatose. For preparing the total RNA, Lactobacillus rhamnosus GG cells were grown at 37M-BM-0C in prebiotic minimum medium supplemented with 2% glucose or tagatose for 24 h.
Project description:The presence of tagatose in Lactobacillus rhamnosus strain GG caused induction of a large number of genes associated with carbohydrate metabolism including the phosphotransferase system. In addition, these results indicate the tagatose enhanced the growth of Lactobacillus casei 01 and Lactobacillus rhamnosus strain GG and their probiotic activities by activating tagatose-associated PTS networks.
Project description:Transcriptional profiling of probiotic Lactobacillus rhamnosus strain GG mid-exponential pH-controlled bioreactor cultures before and after exposure to bovine bile (0.2% ox gall). Keywords: bile, stress response Cell samples from four biological replicates were harvested right before (time point 0 min) and 10, 30 and 120 min after bile treatment. Each sample was compared to a common reference sample (time point 0 min, mid-exponential growth phase Lactobacillus rhamnosus GG cultures). A total of 12 hybridizations were performed using balanced dye-swap design. Dyes were balanced between compared sample pairs and between biological replicates.
Project description:Transcriptional profiling of probiotic Lactobacillus rhamnosus strain GG mid-exponential pH-controlled bioreactor cultures before and after exposure to bovine bile (0.2% ox gall). Keywords: bile, stress response
Project description:Transcriptional profiling of probiotic Lactobacillus rhamnosus GG during growth in industrial-type whey medium in pH-controlled bioreactor cultures at two different growth pH: 4.8 and 5.8. Keywords: growth phase, growth pH
Project description:The present study reports comparative surfacomics (study of cell-surface exposed proteins) of the probiotic Lactobacillus rhamnosus strain GG and the dairy strain Lc705.
