Lactobacillus rhamnosus GG

Lactobacillus rhamnosus (LGG®)

Facts about Lactobacillus rhamnosus (LGG®)

  • Identified as Lactobacillus rhamnosus 

  • Originates from human intestinal microbiota and was discovered by Professors Gorbach and Goldin, giving name to the strain

  • LGG® is a registered trademark of Chr. Hansen A/S

  • Used worldwide since 1990 as an ingredient in food and dietary supplements, with no reported consumer illness or injury

  • Tested in clinical studies from newborn preterm infants to elderly populations in dosages up to at least 100 billion CFU/day, with no reported serious adverse events

The world’s best documented probiotic strain

Lactobacillus rhamnosus (LGG®) is the world’s best documented probiotic strain. It has been used in food and dietary supplements since 1990, has been described in more than 12001 scientific publications and studied in more than 3001 clinical studies.

The US Food and Drug Administration (FDA) has designated the LGG® strain as Generally Recognized As Safe (GRAS). In Europe, Lactobacillus rhamnosus has been granted Qualified Presumption of Safety (QPS) status since 2007 by the European Food Safety Authority (EFSA) – a status granted on species level.

Clinical studies

The large number of scientific publications and clinical studies on Lactobacillus rhamnosus (LGG®) indicate that the probiotic strain may have beneficial effects on the immune and gastrointestinal function:

  • May reduce respiratory tract challenges2
  • May enhance the immune response3
  • May reduce crying and fussiness in infants4
  • May alleviate symptoms of irritated skin5

Nothing on this page is meant to be perceived as an approved claim.

Your opportunities

We offer Lactobacillus rhamnosus (LGG®) for dietary supplements, infant formula and fermented milk products. Please contact us for more information on the probiotic strain.

1 As of December 2018
2 Hatakka et al. 2001, Hojsak et al. 2010a, Hojsak et al. 2010b, Smith et al. 2013
3 de Vrese et al. 2005
4 Pärtty et al. 2013
5 Isolauri et al. 2000

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