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a Gram-positive rod-shaped bacterium that produces lactic acid (especially in milk)

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/11/15 19:31:29」(JST)

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Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacter culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.

Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity.^[1] However, results have been contradictory in later studies.^[2]^[3]^[4]

The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by the ancient Helvetii (and for modern Switzerland).

References

^ Aihara K, Kajimoto O, Hirata H, Takahashi R, Nakamura Y (Aug 2005). "Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension". J Am Coll Nutr. 24 (4): 257–65. doi:10.1080/07315724.2005.10719473. PMID 16093403.
^ Van, K; der Zander, K; Bots, M; Bak, A; Koning, M; de Leeuw, P (2008). "Enzymatically hydrolyzed lactotripeptides do not lower blood pressure in mildly hypertensive subjects". American Journal of Clinical Nutrition. 88 (6): 1697–1702. doi:10.3945/ajcn.2008.26003. PMID 19064533.
^ Engberink, M; Schouten, E; Kok, F; van Mierlo, L; Brouwer, I; Geleijnse, J (2008). "Lactotripeptides Show No Effect on Human Blood Pressure". Hypertension. 51 (2): 399–405. doi:10.1161/HYPERTENSIONAHA.107.098988. PMID 18086944.
^ Boelsma E, Kloek J (2009). "Lactotripeptides and antihypertensive effects: a critical review". The British journal of nutrition. 101 (6): 776–86. doi:10.1017/S0007114508137722. PMID 19061526.

External links

Lactobacillus helveticus
Type strain of Lactobacillus helveticus at BacDive - the Bacterial Diversity Metadatabase

UpToDate Contents

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English Journal

Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters.

Zago M1, Bonvini B1, Rossetti L1, Meucci A1, Giraffa G1, Carminati D1.
The Journal of dairy research.J Dairy Res.2015 May;82(2):242-7. doi: 10.1017/S0022029915000151.
Twenty-one Lactobacillus helveticus bacteriophages, 18 isolated from different cheese whey starters and three from CNRZ collection, were phenotypically and genetically characterised. A biodiversity between phages was evidenced both by host range and molecular (RAPD-PCR) typing. A more detailed chara
PMID 25827218

Population structure of Lactobacillus helveticus isolates from naturally fermented dairy products based on multilocus sequence typing.

Sun Z1, Liu W1, Song Y2, Xu H2, Yu J2, Bilige M2, Zhang H1, Chen Y3.
Journal of dairy science.J Dairy Sci.2015 May;98(5):2962-72. doi: 10.3168/jds.2014-9133. Epub 2015 Feb 26.
Lactobacillus helveticus is an economically important lactic acid bacterium used in industrial dairy fermentation. In the present study, the population structure of 245 isolates of L. helveticus from different naturally fermented dairy products in China and Mongolia were investigated using an multil
PMID 25726109

Vagotomy prevents the effect of probiotics on caspase activity in a model of postmyocardial infarction depression.

Malick M1, Gilbert K, Daniel J, Arseneault-Breard J, Tompkins TA, Godbout R, Rousseau G.
Neurogastroenterology and motility : the official journal of the European Gastrointestinal Motility Society.Neurogastroenterol Motil.2015 May;27(5):663-71. doi: 10.1111/nmo.12540. Epub 2015 Mar 18.
BACKGROUND: Myocardial infarction (MI) is associated with apoptosis in the amygdala and, ultimately, with clinical signs of depression. Different treatments have proven to be beneficial in preventing depression, including combination of the probiotics Lactobacillus helveticus and Bifidobacterium lon
PMID 25786501

Japanese Journal

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

BANU Iuliana,VASILEAN Ina,APRODU Iuliana
Food science and technology research 16(6), 571-576, 2010-11-01
… Lactis, Weissella confusa, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, and yeast Kluyveromyces marxianus subsp. …
NAID 10027497883

乳酸菌生成ペプチドの血圧降下・血管機能改善作用

中村康則,大木浩司
腸内細菌学雑誌 = Journal of intestinal microbiology 24(4), 259-264, 2010-10-01
… 乳酸菌Lactobacillus helveticusは，発酵中に乳蛋白質を分解し，潜在するペプチドvalyl-prolyl-proline，isoleucyl-prolyl-prolineを産生する．両ペプチドは，アンジオテンシン変換酵素阻害活性を有する．この酵素は，アンジオテンシンIに作用し，強力な血圧上昇物質アンジオテンシンIIを産生することで知られる．動物実験および in vitro試験の結果は，経口摂取された両ペプチドの一部が，インタクトな形で消化管 …
NAID 10027792789

Denaturing Gradient Gel Electrophoresis Analysis of Lactic Acid Bacteria and Yeasts in Traditional Mongolian Fermented Milk

MIYAMOTO Mari,SETO Yasuyuki,NAKAJIMA Hadjime,BURENJARGAL Sedkhuu,GOMBOJAV Altangerel,DEMBEREL Shirchin,MIYAMOTO Taku
Food science and technology research 16(4), 319-326, 2010-07-01
… The species common to all samples include Lactobacillus helveticus, Leuconostoc mesenteroides, Lactococcus lactis, and Kluyveromyces marxianus. …
NAID 10027496991

「ラクトバチルス・ヘルベティカス」

Lactobacillus helveticus
Scientific classification
Domain:	Bacteria
Phylum:	Firmicutes
Class:	Bacilli
Order:	Lactobacillales
Family:	Lactobacillaceae
Genus:	Lactobacillus
Species:	L. helveticus
Binomial name
	Lactobacillus helveticus; (Orla-Jensen 1919); Bergey et al. 1925