Probiotic bacterium Lactobacillus rhamnosus: beneficial and a dverse effects on human health

Lactobacillus(L.) rhamnosus is a widely used bacterium for the enhancement of functional properties of fermented milk. Lactobacillus rhamnosus was originally considered to be a subspecies of L. casei, but on the basis of later genetic research it is considered to be a species of its own. This paper outlines the results of beneficial and adverse influences of this bacterium on human health. LGG showed a positive influence in the majority of cases in diarrhoea, inflammatory bowel disease, prevention of atopic dermatitis and in reducing the occurrence of dental caries. Furthermore, L. rhamnosus strains: 573L/1, 573L/2 and 573L/3 shortened the duration of rotaviral diarrhoea but not diarrhoea of other etiology. Regarding adverse effects it is established that L. rhamnosus infections are rare and occur in patients with severe conditions causing immunosuppression and/or in those who have received intense antibiotic treatment. Infections have mostly been associated with different pathological conditions including, but not limited to peritonitis, abscesses, meningitis and even severe liver abscess.