ID 1030 -
Lactobacillus crispatus P 17631
PL: Lactobacillus crispatus P 17631
EN: Lactobacillus crispatus P 17631
Pdf: various microorganisms
1. Charakterystyka żywności / składnika
Introduction on the process used for characterisation of food constituents that are microorganisms: Microorganisms or microbes (e.g. bacteria) are living organisms, and can change over time depending on culture conditions. Correct identification of the microorganism‟s species and strain is of critical importance, as the observed effects are species and strain specific. The appropriate classification, identification and nomenclature of microorganisms constitute the starting point for the assessment of microbial properties. Classification assigns an organism to a known taxonomic group according to its similarity to that group. This allows the prediction of the properties of the microorganism on the basis of what is already known about the taxa. A reliable identification confirms the identity of the strain(s) used in a given process and requires the use of appropriate methods. Traditional phenotypic identification of bacteria is not always reliable since certain species cannot be distinguished by these methods. Molecular techniques have emerged in recent years as a replacement or complement to traditional phenotypic tests. DNA-DNA hybridization has become the generally accepted standard for determination of bacterial species identification. However this technique is difficult to perform and requires an expertise not normally present in the food industry. For these reasons phylogenetically based approaches such as sequence analysis of the 16S rRNA gene has proven to be a useful tool for bacterial identification. The EU-funded PROSAFE project concluded that biochemical tests should not be used as a stand-alone approach for identification of bacterial cultures (Vankerckhoven et al., 2008). The use of 16S rRNA gene sequence analysis was considered the best tool for routine species identification. Moreover, the use of sequence-based methods, such as 16S rRNA gene sequencing, was encouraged given their high reproducibility and data exchangeability (Vankerckhoven et al., 2008). The FAO/WHO expert group (FAO, 2006) recommends that phenotypic tests should be done first, followed by genetic identification, using methods such as DNA-DNA hybridization or 16S rRNA sequence analysis. Nevertheless, it is important to underline that in some cases 16S rRNA sequencing has a limited resolution and it may not be enough for discrimination of closely related species (Felis and Dellaglio, 2007; Vankerckhoven et al., 2008) being necessary to use other methods.
For the strain identification (characterisation of the strain by genetic typing), the FAO/WHO working group also recommended that strain typing has to be performed with a reproducible genetic method or using a unique phenotypic trait (FAO, 2006). DNA macrorestriction followed by Pulsed Field Gel Electrophoresis (PFGE) is considered as the generally accepted standard (FAO, 2006) and it has been extensively used for differentiating commercial microorganism strains. Other discriminatory molecular methods, such as Randomly Amplified Polymorphic DNA (RAPD) or Amplified rDNA restriction analysis (ARDRA) among others, are also available for strain characterisation. Hence, species identification and sufficient characterisation (genetic typing) at strain level by using internationally accepted molecular methods is needed. In addition, strains should be named according to the International Code of Nomenclature. Although there is no direct requirement on deposition of the particular strain in an internationally recognised culture collection, the FAO/WHO (FAO, 2006) recommends that strains should also be deposited in an internationally recognised culture collection (with access number). These will assure the tracking and access of scientists and regulatory authorities to the strain and related information in case it is needed. In the context of the Regulation (EC) nº 1924/2006, the purposes of characterisation are to confirm the identity of the food/constituent that is the subject of the health claim, and to establish that the studies provided for substantiation of the health claim were performed with the food/constituent in respect of which the health claim is made. Although not required for substantiation of a claim, characterisation should also be sufficient to allow control authorities to verify that the food/constituent which bears a health claim is the same one that was the subject of a community authorisation. The Panel has decided to use the following criteria for characterisation of food constituents that are microorganisms, which are the subject of health claims:
Species identification by DNA-DNA hybridization or 16S rRNA sequence analysis.
Strain identification by DNA macrorestriction followed by PFGE, RAPD, ARDRA or other internationally accepted genetic typing molecular methods.
Only when these two criteria were fulfilled, the microorganism was considered to be sufficiently characterised. In case of combination of several microorganisms, the Panel considers that if one microorganism used in the combination is not sufficiently characterised, the combination proposed is not sufficiently characterised. The characterisation of food constituents that are microorganisms, which are the subject of health claims pursuant to Article 13 of the Regulation (EC) nº 1924/2006, is based on evaluation of available references up to 31 December 2008, including the following:
The information provided by the Member States in the consolidated list of Article 13 health claims and references that EFSA has received from Member States or directly from stakeholders;
Generally available data obtained by searching PubMed and Web of Science databases by using the strain name as search term.
1.1. Lactobacillus crispatus BCCM/LMG P-17631 (ID1030, 2950)
The food constituent that is the subject of the proposed health claims is Lactobacillus crispatus BCCM/LMG P-17631.
For L. crispatus BCCM/LMG P-17631, a culture collection number from the Belgian Co-ordinated Collections of Microorganisms (BCCM/LMG P-17631) was provided. The BCCM/LMG is an internationally recognised culture collection which has the status of an International Depositary Authority under the Budapest Treaty. In the LMG, cultures can be deposited in a restricted-access collection for safe deposit or for patent purposes. Data on the identification and characterisation of L. crispatus BCCM/LMG P-17631 at species and strain level, by different phenotypic (carbohydrate fermentation profiles, PAGE) and genotypic (16S rRNA gene sequence analyses, plasmidic profile, ARDRA, Rep-PCR, AFLP) methods, were provided in the applications for further assessment and in the accompanying references (AAT, 2011a, unpublished, 2011b, unpublished; BCCM/LMG, 1997, unpublished; Dondi and Morelli, 1999, 2002; Morelli, 1997, unpublished).
The Panel considers that the food constituent that is the subject of the proposed health claims, L. crispatus BCCM/LMG P-17631, is sufficiently characterised.
1.69. Characterisation of “Lactobacillus crispatus P 17631” (ID 1030, 2950)
The food constituent that is the subject of the health claim is Lactobacillus crispatus P 17631. Reference to phenotypic (API 50Ch and SDS-PAGE) identification of the strain (BCCM/LMG Report 29/01/97) and plasmidic profiles (Dondi and Morelli, 1999; Morelli, 1997) was found in the studies provided as reference material. However no other information regarding the strain identification/characterisation was found. The Panel considers that Lactobacillus crispatus P 17631, which is the subject of the health claim ID 1030, 2950, is not sufficiently characterised. According to the patent application by Dondi and Morelli (1999), the strain is deposited in the LMG under nº LMG P-17631. In the LMG, which is a non-public International Depositary Authority under the Budapest Treaty, cultures can be deposited in a restricted-access collection as Patent deposits.
2.1. Zmniejszenie dolegliwości ze strony przewodu pokarmowego (ID 1030, 2956, 2958, 2961, 2963, 2966, 2970)
The claimed effect which is proposed for further assessment is: “Is a probiotic; Contributes to a healthy digestive system by supporting the gut flora through an increased number of positive lactobacillus in the intestine; useful to maintain a healthy intestinal flora by adhering to the mucosa; Improves intestinal barrier function by competing (steric encumbrance) against pathogens; Reduces gastro-intestinal discomfort; Necessary to maintain a healthy digestive system by production of specific enzymes (e.g. beta-galactosidase).” The proposed target population is the general population.
The Panel considers that reduction of gastro-intestinal discomfort is a beneficial physiological effect.
2.2. Zmniejszenie ilości potencjalnie patogennych mikroorganizmów przewodu pokarmowego (ID 1030, 2956, 2958, 2961, 2963, 2966, 2970)
The claimed effect which is proposed for further assessment is: “Is a probiotic; Contributes to a healthy digestive system by supporting the gut flora through an increased number of positive lactobacillus in the intestine; useful to maintain a healthy intestinal flora by adhering to the mucosa; Improves intestinal barrier function by competing (steric encumbrance) against pathogens; Reduces gastro-intestinal discomfort; Necessary to maintain a healthy digestive system by production of specific enzymes (e.g. beta-galactosidase).” The proposed target population is the general adult population.
The Panel notes that it is not possible to define the exact number of the different microbial groups which constitute a normal microbiota. Increasing the number of any groups of microorganisms, including lactobacilli, is not in itself considered to be a beneficial physiological effect.
The Panel assumes that the claimed effect refers to decreasing potentially pathogenic gastro-intestinal microorganisms. The Panel considers that decreasing potentially pathogenic gastro-intestinal microorganisms might be a beneficial physiological effect.
2.3. Poprawa trawienia laktozy (ID 1030, 2956, 2958, 2961, 2963, 2966, 2970)
The claimed effect which is proposed for further assessment is: “Is a probiotic; Contributes to a healthy digestive system by supporting the gut flora through an increased number of positive lactobacillus in the intestine; useful to maintain a healthy intestinal flora by adhering to the mucosa; Improves intestinal barrier function by competing (steric encumbrance) against pathogens; Reduces gastro-intestinal discomfort; Necessary to maintain a healthy digestive system by production of specific enzymes (e.g. beta-galactosidase)”. The proposed target population is the general population.
The Panel assumes that the claimed effect refers to improved lactose digestion, and that the target population is individuals with lactose maldigestion. Lactose maldigestion is a common condition caused by reduced levels of intestinal lactase.
The Panel considers that improved lactose digestion is a beneficial physiological effect for individuals with lactose maldigestion.
3.1. Zmniejszenie dolegliwości ze strony przewodu pokarmowego (ID 1030, 2956, 2958, 2961, 2963, 2966, 2970
Most of the references provided in relation to these claims were on methodologies for bacterial strain identification (Jensen et al., 1993; Ventura et al., 2000), abstracts from a congress on the isolation of specific bacterial strains (Pietronave et al., 2003) or on the properties of a strain (Pietronave et al., 2004), which were unrelated to the claimed effect.
Patents on methods for the selection of Lactobacillus strains (e.g. L. crispatus P-17631, L. gasseri P-17632 and L. gasseri P-18137) with antimicrobial activity (Dondi and Morelli, 1999, 2002); patents on methods for selection of Lactobacillus strains (e.g. L. paracasei CNCM I-1687 and L. paracasei CNCM I-1688) indicated to be useful for the treatment of various disorders of the gastro-intestinal tract because of their capability to produce lactic acid (Pedraglio, 2004), or with high ability to adhere to human mucosa (e.g. L. plantarum LMG P-17630) (Dondi, 2000), or patents for the use of two bacterial strains (L. gasseri P-17632 and L. salivarius CNCM I-1794) against Candida albicans (Dondi, 2004, 2007), were also provided. One human intervention study on the viability of the strains through the human intestinal tract (Bonetti et al., 2002) and one in vitro study on the properties of the bacterial strain (i.e. growth at different temperatures and pH levels (Dho et al., 2003)) were also provided. The Panel notes that these references were unrelated to the claimed effect, and considers that no conclusions can be drawn from these references for the scientific substantiation of the claim.
The Panel notes that no human studies were provided from which conclusions could be drawn for the scientific substantiation of the claims evaluated in this section.
The Panel concludes that a cause and effect relationship has not been established between the consumption of the food constituents which are the subject of the claims evaluated in this section and reduction of gastro-intestinal discomfort.
3.2. Zmniejszenie ilości potencjalnie patogennych mikroorganizmów przewodu pokarmowego (ID 1030, 2956, 2958, 2961, 2963, 2966, 2970)
Most of the references provided in relation to these claims were on methodologies for bacterial strain identification (Jensen et al., 1993; Ventura et al., 2000), abstracts from a congress on the isolation of specific bacterial strains (Pietronave et al., 2003) or on the properties of a strain (Pietronave et al., 2004), which were unrelated to the claimed effect.
Patents on methods for the selection of Lactobacillus strains (e.g. L. crispatus P-17631, L. gasseri P-17632 and L. gasseri P-18137) with antimicrobial activity, in which the in vitro inhibitory activity of the strain that is the subject of the claim against Candida albicans and Streptococcus β- haemolyticus was mentioned (Dondi and Morelli, 1999, 2002) were provided. Also patents on methods for the selection of Lactobacillus strains (e.g. L. paracasei CNCM I-1687 and L. paracasei CNCM I-1688) indicated to be useful for the treatment of various disorders of the gastro-intestinal tract because of their capability to produce lactic acid (Pedraglio, 2004)), or with high ability to adhere to human mucosa (e.g. L. plantarum LMG P-17630) (Dondi, 2000) were provided. Two patents for the use of L. gasseri P-17632 and L. salivarius CNCM I-1794, alone or in combination, against Candida albicans (Dondi, 2004, 2007) were also provided. The Panel notes that no primary data were provided in these patents that could be used for the substantiation of the claim. The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claim.
One human intervention study on the viability of the strains through the human intestinal tract (Bonetti et al., 2002) and one in vitro study on the properties of the bacterial strain (i.e. growth at different temperatures and pH levels (Dho et al., 2003)) were also provided. The Panel notes that these studies did not address outcome measures related to the claimed effect, and considers that no conclusions can be drawn from these studies for the scientific substantiation of the claim.
The Panel notes that no human studies were provided from which conclusions could be drawn for the scientific substantiation of the claims evaluated in this section.
The Panel concludes that a cause and effect relationship has not been established between the consumption of the food constituents which are the subject of the claims evaluated in this section and decreasing potentially pathogenic gastro-intestinal microorganisms.
3.3. Poprawa trawienia laktozy (ID 1030, 2956, 2958, 2961, 2963, 2966, 2970)
Patents on methods for the selection of Lactobacillus strains (e.g. L. crispatus P-17631, L. gasseri P-17632 and L. gasseri P-18137) with antimicrobial activity (Dondi and Morelli, 1999, 2002); patents on methods for selection of lactobacilli strains (e.g. L. paracasei CNCM I-1687 and L. paracasei CNCM I-1688) indicated to be useful for the treatment of various disorders of the gastro-intestinal tract because of their capability to produce lactic acid (Pedraglio, 2004), or with high ability to adhere to human mucosa (e.g. L. plantarum LMG P-17630) (Dondi, 2000), or patents for the use of two bacterial strains (e.g. L. gasseri P-17632 and L. salivarius CNCM I-1794) against Candida albicans (Dondi, 2004, 2007), were also provided. One human intervention study on the viability of the strains through the human intestinal tract (Bonetti et al., 2002) and one in vitro study on the properties of the bacterial strain (i.e. growth at different temperatures and pH levels (Dho et al., 2003)) were also provided. The Panel notes that these references were unrelated to the claimed effect, and considers that no conclusions can be drawn from these references for the scientific substantiation of the claim.
The Panel notes that no human studies were provided from which conclusions could be drawn for the scientific substantiation of the claims evaluated in this section.
The Panel concludes that a cause and effect relationship has not been established between the consumption of the food constituents which are the subject of the claims evaluated in this section and improved lactose digestion.
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