Work

Phenotypic and Genetic Characterization and Production Abilities of Lacticaseibacillus rhamnosus Strain 484—A New Probiotic Strain Isolated From Human Breast Milk

Year: 2025

Type: article

Abstract: ABSTRACT Recent studies suggest that human breast milk (HBM) is a promising source of probiotic bacteria with potential applications in both medicine and the food industry. Probiotic bacteria, particularly species of the genus Lactobacillus , are classified as lactic acid bacteria (LAB). However, probiotic properties are strain‐specific, as not all Lactobacillus strains exhibit health benefits or inhibit pathogens. This study evaluated the probiotic potential of a newly isolated strain, Lacticaseibacillus rhamnosus strain 484, derived from human milk. Phenotypic and genomic analyses were performed, with L. rhamnosus 1.0320 serving as a reference genome. We focused on strain safety for human use and potential health benefits. Strain 484 underwent probiotic characterization and demonstrated strong auto‐ and co‐aggregation abilities, contributing to effective pathogenic bacteria inhibition. The strain also showed bile tolerance, antibiotic sensitivity, and lacked hemolytic and catalase activity, indicating safety and suitability profiles for oral administration. Its resistance to low pH and bile salts indicated survival during gastrointestinal transit and intestinal colonization. Notably, cell surface hydrophobicity (CSH) exceeded that of the well‐known L. rhamnosus GG strain, potentially enhancing adhesion to intestinal epithelial cells. Genomic analysis confirmed no antibiotic resistance genes (ARGs) and plasmids, suggesting genetic stability. Overall, L. rhamnosus 484 appears to be a safe and promising probiotic candidate with potential applications in both medical and food‐related fields, particularly for oral use in preventing and controlling common pathogens.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.70980

Authors: Natalia Czarnecka, Magdalena Jankowska, Sylwia Nawrot, Katarzyna Nogal‐Nowak, Sławomir Wąsik, Grzegorz Czerwonka

Institution: Jan Kochanowski University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: hybrid

Estimated APC paid: $3,630