Lactobacillus GG Bacteria Ameliorate Arthritis in Lewis Rats
Open accessAbstract
Probiotic bacteria have beneficial effects in infectious and inflammatory diseases, principally in bowel disorders. In the case of chronic progressive autoimmune arthritides, a major goal of treatment is to reduce inflammation. We hypothesized that probiotic bacteria would ameliorate inflammation found in arthritis models. To assess this effect, Lewis rats were injected with 50 microg bovine alpha-tropomyosin (TRM) or complete Freund's adjuvant (CFA) to induce tropomyosin arthritis (TA) or adjuvant arthritis (AA), respectively. In both models, the rats were divided into 6 groups and fed 0.5 mL/d of the following suspensions: 1) heat-killed Lactobacillus GG (LGG) bacteria; 2) live LGG, both 10(11) colony-forming units (cfu)/L; 3) sterilized milk; 4) plain yogurt; 5) yogurt containing 10(11) cfu/L LGG; or 6) sterilized water. In the disease-prevention experiments, feeding started 1 wk before or after disease induction. In the therapeutic experiments, feeding was initiated at the onset of clinical arthritis. In all experiments, there were significant interactions between time and treatment (P < 0.001), except for milk, which had no effect in the therapeutic experiment. Histologically, rats fed yogurt containing LGG had a milder inflammation in all experiments (P < 0.05), whereas rats fed plain yogurt exhibited a moderate inflammatory score only in the prevention experiments. Anti-TRM antibody titers were not affected by any of the treatments in any of the experiments. Ingestion of live or heat-killed human LGG had a clinically beneficial effect on experimental arthritis. Our observation of the remarkable preventive and curative effect on arthritis using commercial yogurts containing lactobacilli, especially LGG, suggests the need for investigation of these agents in arthritic patients.
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Animal studies suggest that fermented milk might augment probiotic functionality when compared to water or saline carriers.
“This is also supported by animal studies that suggest that fermented milk might augment 4 probiotic functionality when compared to water or saline carriers 47 48 .”
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- Authors
- Baharav, E., Weinberger, A., Mor, F., & Halpern, M.
- Affiliations
- Tel Aviv University (IL)
- Weizmann Institute of Science (IL)
- Corresponding author
- Weinberger, Abraham
- Venue
- The Journal of Nutrition
- Publisher
- Elsevier BV
- Published
- 2004-08
- Volume
- 134
- Issue
- 8
- Pages
- 1964-1969
- ISSN
- 0022-3166 (ISSN-L)
- OpenAlex
- W2126876417
- Cited by
- 144
- References
- 36
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 1 · 2023: 3 · 2022: 5 · 2021: 4 · 2020: 5 · 2019: 12 · 2018: 4 · 2017: 5 · 2016: 9 · 2015: 7 · 2014: 6 · 2013: 12 · 2012: 11
- FWCI
- 9.93
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Medicine › Rheumatology › Rheumatoid Arthritis Research and Therapies
- Health Sciences › Medicine › Complementary and alternative medicine › Natural Compounds in Disease Treatment
- Keywords
- Lactobacillus rhamnosus GG, probiotics, arthritis, adjuvant-induced arthritis, autoimmune arthritis, inflammation, yogurt, heat-killed bacteria, Lewis rats, dietary intervention
- MeSH terms
- Administration, Oral, Animals, Arthritis, Experimental, Female, Lactobacillus, Rats, Inbred Lew, Severity of Illness Index, Probiotics, Rats
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