Lactobacillus plantarum MCC1
Lactobacillus plantarum MCC1 (DSM 23881)
Origin, identification, deposition, ownership
Lactobacillus plantarum MCC1 is of healthy human origin. It has been discovered and investigated by BioCC LLC researchers in collaboration with researchers from the University of Tartu.
Strain Lactobacillus plantarum MCC1was identified on the basis of biochemical activity with the API 50CHL System (bioMérieux, France) kit as Lactobacillus plantarum (coincidence with the type strain: excellent, ID %-99.9, T index -0.83).
The molecular identification of the strain MCC1 as Lactobacillus plantarum was confirmed by ITS-PCR (Internal-Transcribed Spacer Polymerase Chain Reaction) and 16S rRNA sequencing.
L. plantarum MCC1 was deposited in Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSMZ; Germany), under the number DSM 23881, in accordance with the Budapest Treaty on the International Recognition of the Deposit of Microorganisms for the Purposes of Patent Procedure, by BioCC LLC on 10.08.2010
L. plantarum MCC1 is the property of BioCC LLC.
Mechanisms of action
Results of clinical trials
The lactic acid bacterium Lactobacillus plantarum MCC1
- enhances the body’s natural resistance to several enteropathogens;
- increases the amount of useful lactobacilli in the gut, which ensures breakdown of nutrients more easily absorbable compounds;
- helps to maintain and restore balance of intestinal microflora;
- possesses antioxidative properties and the ability to hydrolyse milk proteins
Whey drink fermented by Lactobacillus plantarum MCC1 reduces milk allergy due to the ability to hydrolyse milk proteins and through this reduces the share of allergenic milk protein fractions; reduces lower urinary tract irritation symptoms accompanying benign prostatic hyperplasia and oxidative stress and inflammation associated with these.
Lactobacilli incl. the species Lactobacillus plantarum have been consumed for centuries in form of fermented foods and are generally recognised as safe (FAO/WHO, 2002). The species L. plantarum is considered by EFSA to be suitable for the Qualified Presumption of Safety (QPS) approach (EFSA, 2007 and 2012).
At the same time, Lactobacillus plantarum as species is a normal component of intestinal microbiota in humans. The human (healthy child) origin of the strain Lactobacillus plantarum MCC1 is a prerequisite for its harmless status and suitability for oral application.
The science-based testing of safety of L. plantarum MCC 1 has been carried out in test-tube and on laboratory animals.
Haemolytic activity. The absence of haemolytic activity of L. plantarum MCC1 was determined after incubation in microaerobic environment on blood agar plates.
Antibiotic susceptibility profile of L. plantarum MCC1 was determined according to ISO 10932:2010 with VetMIC Lact-1 and VetMIC Lact-2 plates (SVA National Veterinary Institute, Uppsala, Sweden). The minimum inhibitory concentrations for L. plantarum MCC1 did not exceed the MIC cut-off values proposed for species Lactobacillus plantarum proposed by EFSA (EFSA 2012).
The biosafety of L. plantarum MCC1 has been tested in a mice toxicity model during 30 days of feeding. No translocation of bacteria into blood and no pathological shifts were found by the morphological and histological evaluation of the liver, spleen and gut.
Health effects L. plantarum MCC1 have been tested on over 150 adult subjects and 12 children, while administered with whey drink and or a dietary supplement.
Safety and efficacy of a whey drink fermented by L. plantarum MCC1 (DSM 23881)
The aim was to test the safety, tolerability and health effect of the whey drink fermented by L. plantarum MCC 1.
The administration of whey drink fermented by L. plantarum MCC 1 to healthy adults reduced the systemic OxS load of the whole body bydecreasing of level of urine 8-isoprostanes the level of blood oxLDL. The administration of whey drink exerted anti-inflammatory effect by decreasing hc-CRP and increased of IL-10. No changes in values of immunoglobulins IgM, IgA and IgM were detected.
Effect of whey drink fermented by L. plantarum MCC 1 to lower urinary tract symptoms (LUTS)
This study evaluated an influence of whey drink fermented by L. plantarum MCC 1 to several biochemical parameters and lower urinary tract symptoms (LUTS) in adult patients of Andrology Centre of Tartu University Hospital with minor to moderate LUTS, International Prostate Symptoms Score (IPSS) range 3 – 19 but not prostatitis (NIH-Chronic Prostatitis Symptom Index (NIH-CPSI) < 4 and 2-glass test negative for prostate inflammation and infection).
The consumption of the whey-based product fermented by L. plantarum MCC1 improves LUTS as well as OxS status and diminishes LUTS-related inflammatory response.
For details see: Kullisaar T, Türk S, Punab M, Veskioja A, Songisepp E, Zilmer K, Zilmer M Dietary Modification of Lower Urinary Tract Symptoms with Fermented Whey Product Open Journal of Urology, 2013, 3, 114-120
Efficacy of whey-based fermented product in the men with moderate urination problems (IPSS score < 19)
Study ISRCTN51441547 population: 43 men with moderate urinary tract sumptoms (I-PSS score 8-19). The inclusion criteria were total serum PSA level of ≤10 ng/mL, maximum urinary flow rate of 5–15 mL/s, minimum voided volume of ≥ 125 mL and maximum post-voided residual urine ≤300 mL.
The consumption of whey drink fermented by L. plantarum MCC 1 improved urinary function and reduced LUTS. Whereas especially remarkable were the decrease of the PSA level of in serum and the decrease of 8-EPI in urine concomitant with pain reduction. In summary, a special FWP may contribute to an improvement of the quality of life in males with moderate LUTS. However, a longer treatment period should be applied in the further studies.
For details see: Ausmees K., Ehrlich-Peets K., Vallas M., Veskioja A., Rammul K., Rehema A., Zilmer M., Songisepp E., T. Kullisaar. Fermented Whey-Based Product Improves the Quality of Life of Males with Moderate Lower Urinary Tract Symptoms: A Randomized Double-Blind Study. 2018, Feb 23; 13(2):e0191640
The health effect of dietary supplementThe aim of the study was to test the effect of the dietary supplement on the lower urinary tract irritation symptoms accompanying benign prostatic hyperplasia, on oxidative stress and inflammation indices. The dietary supplement was prepared by removing the water from the fermented whey product by spray –drying.After consumption of 45 g of the of the dietary supplement daily for 14 days, the urinary disorders improved in all participants (p=0.003; according to IPSS by 50-66%), whereas significant positive change occurred in reduction of the need to urinate during the night (average 87.5%).
Cow’s milk allergy studies in children
Open oral provocation with FWD was performed in the Centre of Allergic Diseases of the Children’s Clinic of the Tartu University Clinics Foundation (in accordance to Declaration of Helsinki of the World Medical Association, approved by the Tartu University Ethics Review Committee). The testing was performed 20 times (part of subjects participated in the trials of both FWD in children aged 9 months to 4 years 8 months (mean age 25.1 months). The child was administered the investigated products in increasing amounts (a drop on lower lip, 2 mL, 10 mL, 50 mL, 100 mL). After each amount the child’s condition and the development of allergic reaction was evaluated during 20 minutes.
The provocation test showed that fermented whey drink was more hypoallergenic than cow’s milk. At least 3-4 children from 12 did not develop any allergic reaction after that fermented whey drink use.
European patent EP2678419
Korean patent KR10-1586778
Chinese patent application CN201280020352.2
Japanese patent JP578275
Russian patent RU2603059
Ausmees K., Ehrlich-Peets K., Vallas M., Veskioja A., Rammul K., Rehema A., Zilmer M., Songisepp E., T. Kullisaar .
Fermented Whey-Based Product Improves the Quality of Life of Males with Moderate Lower Urinary Tract Symptoms: A Randomized Double-Blind Study. 2018, Feb 23;13(2):e0191640
Kullisaar T, Türk S, Punab M, Veskioja A, Songisepp E, Zilmer K, Zilmer M
Dietary Modification of Lower Urinary Tract Symptoms with Fermented Whey Product Open Journal of Urology, 2013, 3, 114-120
Kullisaar, T., Shepetova, J., Zilmer, K., Songisepp, E., Rehema, A., Mikelsaar, M., Zilmer M.,
An antioxidant probiotic reduces postprandial lipemia and oxidative stress. Cent. Eur. J. Biol. 6(1) 2011 32–40