Definition:

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HOLIVE®Lactobacillus rhamnosus Health Benefits:

HOLIVE®Lactobacillus rhamnosus is a Gram-positive, facultatively anaerobic, non-spore-forming bacillus belonging to the probiotic genus Lactobacillus. Its cells are straight or slightly curved, rod-shaped and arranged singly or in pairs. They are also non-motile. Its defining biological characteristic is its ability to ferment rhamnose to produce acid, with lactic acid being the primary metabolic product. This classifies it as a homofermentative lactic acid bacterium. This strain is a natural coloniser of the human and animal gut microbiota and is one of the most widely used probiotic strains in the food and health supplement industries. It is approved as a food additive or dietary supplement ingredient in many countries and regions. Its core functions include regulating the balance of gut microbiota, enhancing intestinal barrier function, inhibiting the proliferation of harmful bacteria and modulating immune responses, while exhibiting an exceptional safety profile.

■ Source

HOLIVE®Lactobacillus rhamnosus is a bacterium that is naturally found in the intestinal mucosa of infants, young children and adults (particularly in the colon), where it is one of the main probiotics. Colonisation occurs via maternal-infant transmission or dietary intake. It is found in the intestinal contents of mammals such as pigs, cattle and sheep. The dominant microbial communities formed during natural fermentation processes are found in traditional fermented dairy products (yoghurt, cheese and kefir), fermented plant foods (such as kimchi and sauerkraut) and fermented meat products. Industrial production strains are predominantly obtained through a process of 'natural selection-functional validation-domestication and optimisation'. Strains are isolated and purified from healthy human intestines or traditional fermented foods and screened for acid and bile salt tolerance, colonisation capacity and functional activity. Subsequently, strain stability and functional expression are optimised via mutagenic breeding or gene editing (within regulatory compliance), ultimately yielding standardised production cultures.

Particularities of HOLIVE®Lactobacillus rhamnosus:

Product Specifications:

HOLIVE®Lactobacillus rhamnosus is available in the following specification and contents, and accept customoziation.

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☑ HOLIVE®Lactobacillus rhamnosus powder 10 million CFU/g

Product quality standards:

● In house, Food grade

▶ Regulating gut microbiota composition

▶ Relieving diarrhoea

HOLIVE®Lactobacillus rhamnosus Applications:

HOLIVE®Lactobacillus rhamnosus powder, with its acid and bile salt tolerance, strong colonisation capacity, and well-defined functional properties, serves as a core probiotic ingredient in the food, health supplement, and special medical food sectors. Its applications span gut health, immune regulation, and allergy improvement.

The core application area for Lactobacillus rhamnosus is health foods/dietary supplements, with primary functional claims focusing on gut regulation, immune enhancement and anti-diarrhoeal effects. Products in this category must comply with national regulations regarding probiotic strains and live bacterial counts. Common product formats include solid beverages, capsules/tablets and drops/oral liquids. Dairy products are a traditional application scenario. Lactobacillus rhamnosus can be used for dairy fermentation or added post-fermentation as a starter culture to improve the functionality and flavour of the final product. Common product forms include fermented yoghurt, cheese and fermented milk beverages. Following pasteurisation, dairy products must be cooled below 40°C before inoculation, as high temperatures (>60°C) can inactivate live bacteria. Infant formula is a specialised application. Lactobacillus rhamnosus is one of the few probiotic strains approved for use in infant foods, where it primarily regulates gut microbiota and prevents diarrhoea. For populations with intestinal dysfunction or compromised immunity, Lactobacillus rhamnosus powder is a vital functional ingredient.

Furthermore, pet food is an emerging application scenario. Lactobacillus rhamnosus improves the gut health of pets, reducing issues such as diarrhoea and constipation. It is incorporated into main meals and health supplements for pets.

HOLIVE®Lactobacillus rhamnosus colonises the colonic mucosa via adhesion proteins on intestinal epithelial cells (such as fibronectin-binding and mucin-binding proteins). This forms a dominant bacterial biofilm that inhibits the adhesion and proliferation of harmful bacteria, while simultaneously producing lactic acid and bacteriocins (such as lactobacillin and plantaribacillin). This lowers intestinal pH levels. This suppresses the growth of pathogenic bacteria while promoting the proliferation of beneficial bacteria, including Bifidobacterium and Lactobacillus acidophilus.

Antibiotics can disrupt the balance of gut bacteria. HOLIVE®Lactobacillus rhamnosus replenishes beneficial bacteria rapidly, reducing damage to the intestinal mucosa and lowering the incidence of diarrhoea. It inhibits the colonisation of pathogenic bacteria in the gut, enhances intestinal barrier function and defends against harmful microorganisms encountered in unfamiliar diets. It also regulates the gut microbiota, strengthens mucosal immunity and reduces rotavirus replication.

▶ Repairing the intestinal barrier

HOLIVE®Lactobacillus rhamnosus stimulates the production of tight junction proteins (such as occludin and ZO-1) in intestinal epithelial cells. This reduces the intercellular gaps in the intestinal mucosa, thereby lowering intestinal permeability ('leaky gut'). This prevents undigested macromolecules and toxins from entering the bloodstream and reduces inflammatory responses. The metabolic by-products of Lactobacillus rhamnosus-lactic acid and short-chain fatty acids (SCFAs)-stimulate intestinal smooth muscle contractions, thereby increasing peristaltic frequency. Concurrently, they increase faecal water content, soften stools and reduce defecation resistance.

☑ HOLIVE®Lactobacillus rhamnosus powder 10 billion CFU/g

■ Biological characteristics

HOLIVE®Lactobacillus rhamnosus exhibits strong stress tolerance, withstanding the acidic environment of the human stomach (pH 2.0-3.5) and the high concentrations of bile salts in the intestine (0.3-0.5%), while maintaining a survival rate of over 80%. This enables it to successfully colonise the colon. It produces cell surface adhesion proteins, such as fibronectin-binding protein, which enable it to attach specifically to intestinal epithelial cells. This forms a stable biofilm that inhibits the adhesion and proliferation of harmful bacteria, such as Escherichia coli, Salmonella and Staphylococcus aureus. Lactobacillus rhamnosus metabolises carbohydrates via homofermentative fermentation to produce lactic acid, thereby lowering intestinal pH and improving the gut microenvironment. At the same time, it produces antimicrobial substances such as bacteriocins, which inhibit pathogenic bacteria while being non-toxic to human cells.

▶ Immune modulation

HOLIVE®Lactobacillus rhamnosus stimulates the activation of immune cells (such as macrophages and dendritic cells) within the lamina propria of the intestinal mucosa. This promotes the secretion of immunoglobulin A (IgA), which prevents pathogens from adhering to the intestinal mucosa, and enhances local intestinal immunity. It also regulates systemic immune responses via the 'gut-immune axis', balancing the Th1/Th2 cell ratio and reducing excessive inflammation.

■ Production process

The production process for HOLIVE®Lactobacillus rhamnosus involves preserving and activating the strain. A small quantity of the bacterial suspension is taken from the preserved strain and inoculated into a liquid medium. This is then anaerobically incubated at 37°C for 18-24 hours (first-generation activation). This is then subcultured into a fresh medium and incubated anaerobically at 37 °C for 12-16 hours (second-generation activation), ensuring that the strain is viable at ≥90%. A seed culture (tertiary seed expansion) is then established for inoculation into fermentation vessels. Fermentation is the core process, and the medium formulation comprises carbon and nitrogen sources, buffering salts, trace elements and other components. Fermentate processing involves centrifugation to concentrate the mixture, followed by two to three washes with sterile physiological saline to remove the residual medium and lactic acid. This mitigates off-flavours and the effects of osmotic pressure on the strain. The final microbial suspension is freeze-dried and then undergoes vacuum freeze-drying. The lyophilised bacterial pellets are pulverised using a sterile grinder and sieved through an 80-100 mesh screen to ensure a uniform distribution of particle sizes.

☑ HOLIVE®Lactobacillus rhamnosus powder 20 billion CFU/g

☑ HOLIVE®Lactobacillus rhamnosus powder 50 billion CFU/g

☑ HOLIVE®Lactobacillus rhamnosus powder 100 billion CFU/g

☑ HOLIVE®Lactobacillus rhamnosus powder 200 billion CFU/g