Its plant origin

This lactic acid bacterium has been isolated from the epidermis formed during the fermentation of table olives, where it reaches high population levels thanks to its ability to form biofilms. Its origin is located in the olive groves of the province of Seville (Spain).

It has been selected by CSIC researchers from the Quality and Microbiological Safety of Fermented Foods group at the Instituto de la Grasa (CSIC), after decades of studies and various national and European research projects (ProBiolive, TOBE, OliveSafe), from a collection of more than 1,000 isolates.

In this way, it is currently the only probiotic whose origin is 100% plant-based, not isolated from humans, animals, soils, etc., as is the case with other probiotics.

Its healthy properties

Trials in murine and human models show the enormous probiotic potential of this lactic acid bacterium, highlighting its strong antioxidant and anti-inflammatory activity (by reducing the production of pro-inflammatory cytokines). In addition, it is capable of modulating the gut microbiota, promoting the development of beneficial species (Parabacteroides, Agathobacer, Lactobacillus) and preserving the biodiversity of our intestine.

In vitro studies also show a high capacity to reduce cholesterol levels, degrade lactose, and enhance mineral absorption (phytase activity). The exopolysaccharides produced by LPG1 have also been shown to possess health-promoting properties, exhibiting potent antioxidant and anti-inflammatory effects in human THP-1 macrophages.

Its microencapsulation

Formulating probiotics in foods can be quite a challenge because many strains are in a vegetative state and require refrigeration for preservation.

LPG1 is protected within a plant-based microcapsule composed of protein and fiber including FOS. In this way, LPG1 has been provided with a shield to ensure greater viability against thermal treatments (pasteurization), without altering the organoleptic characteristics of the food, and allowing its survival in the product to be much longer, even at room temperature. The microcapsule is also specifically designed to withstand gastric and pancreatic digestion and to promote adhesion to intestinal cells, where the controlled release of LPG1 occurs.

This microencapsulation technology has been developed in collaboration with the Spanish biotechnology company NUCAPS, also contributing prebiotics and proteins to the food or beverage in which it is formulated.

Its technological properties

In addition to its health-promoting properties, lyophilized LPG1 also has enormous technological potential, facilitating the fermentation of vegetables such as table olives, kimchi, pickles, caper berries, or soy, rice, oat-based beverages, etc. (see OleicaStarter Caps). After fermentation, the product may contain >100 million viable LPG1 per g or mL. Not all probiotics can also be used as starter cultures.

As a non-sporulating ferment, LPG1 consumes the sugars provided by the fruit, producing lactic acid and causing a rapid drop in pH, which inhibits the development of pathogenic and spoilage species. It shows vigorous growth and a high rate of dominance, endowing the fermented product with improved organoleptic characteristics.

Its safety

LPG1 is considered a safe lactic acid bacterium by EFSA and is included on the QPS list, authorized for use in foods and beverages. Because it is of plant origin, its adaptation and survival in plant-based foods and beverages is better and safer.

It is not a spore-forming bacterium, nor does it exhibit resistance or produce toxins. Its genome has been fully sequenced, and no virulence or pathogenicity genes were found. It also does not present antibiotic resistance genes or hemolytic activity. However, it does present bacteriocin production genes and can be used as a biocontrol agent against foodborne pathogens such as Staphylococcus or Listeria.