Article
Nutrition & Dietetics
Najmeh Ramedani, Aurelio Seidita, Nastaran Asri, Masoumeh Azimirad, Abbas Yadegar, Somayeh Jahani-Sherafat, Anousheh Sharifan, Pasquale Mansueto, Antonio Carroccio, Mohammad Rostami-Nejad
Summary: Fermenting wheat dough with a probiotic mix for 4 hours can effectively degrade gluten and reduce inflammatory responses, providing an affordable gluten-free option for patients with non-celiac wheat sensitivity (NCWS) and possibly other gluten-related disorders (GRD).
Article
Biotechnology & Applied Microbiology
Maria Teresa Rocchetti, Pasquale Russo, Nicola De Simone, Vittorio Capozzi, Giuseppe Spano, Daniela Fiocco
Summary: This study investigated the probiotic and postbiotic potential of seven L. plantarum strains. The strains showed basic probiotic attributes and their cell-free culture supernatants were found to modulate cytokine patterns in human macrophages in vitro, indicating immunomodulatory properties. The strains are good probiotic candidates, but further in vivo studies are needed to explore their postbiotic potential.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Environmental Sciences
Sawsan A. Abd Ellatif, Nahla Alsayed Bouqellah, Marwa M. Abu-Serie, Elsayed S. Abdel Razik, Ameena A. Al-Surhanee, Ahmad El Askary, Ghadir E. Daigham, Amira Y. Mahfouz
Summary: This paper investigates the efficacy of lactic acid bacteria (LAB) and their active metabolites in combating pathogens, reducing antibiotic use, and exploring their potential in anticancer treatment. The results demonstrate that LAB isolates have antioxidant properties and exhibit anticancer effects, making them promising alternatives in antimicrobial, antioxidant, and antitumor therapy.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
Javier Paredes-Toledo
Summary: Incorporating probiotics into non-dairy foods and using consumable seeds as carriers may be effective strategies to extend shelf-life and diversify probiotic sources. Experimental results showed that roasted chickpeas can effectively protect the probiotic L. plantarum 299v after 3 months of storage, making them a good candidate for extending the shelf-life of this specific strain.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Microbiology
Mario Fidanza, Pinaki Panigrahi, Tobias R. Kollmann
Summary: Probiotics are increasingly recognized for positively modulating human health, with ideal probiotics possessing numerous attributes. Lactiplantibacillus plantarum demonstrates ecological and metabolic flexibility, enabling it to thrive in various environments. This review highlights the genetic and functional characteristics of Lp as an ideal probiotic, and summarizes current knowledge on its potential applications as a prophylactic or therapeutic intervention.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Pharmacology & Pharmacy
Marta Kus, Izabela Ibragimow, Hanna Piotrowska-Kempisty
Summary: This study aims to review the conditions for permeability studies across the Caco-2 monolayer reported in the available literature concerning validation guidelines. By summarizing the main aspects affecting the validation process, we can provide useful information for preparing the cell line and further permeability research.
Article
Biochemistry & Molecular Biology
Hong Hu, Jie Luo, Ying Liu, Hongyu Li, Rui Jin, Shengjie Li, Jing Wei, Hong Wei, Tingtao Chen
Summary: In this study, a novel diabetes-specific next-generation probiotic (NGP), Lactobacillus plantarum-pMG36e-GLP-1, was developed and shown to have therapeutic benefits for type 2 diabetes mellitus (T2DM). The NGP relieved diabetic symptoms, regulated the gut microbiota, reduced inflammation in the pancreas, inhibited pancreatic islet cell apoptosis, repaired islet tissue morphology, and promoted insulin secretion. These findings provide a promising approach for the treatment of T2DM.
Article
Food Science & Technology
Paloma Oliveira da Cruz, Clarisse Jales de Matos, Yuri Mangueira Nascimento, Josean Fechine Tavares, Evandro Leite de Souza, Hemerson Iury Ferreira Magalhaes
Summary: This study evaluated the efficacy of fruit-derived Lactobacillus isolates in removing aflatoxin M-1 from a phosphate buffer solution. Both viable and non-viable cells of the isolates were capable of removing AFM(1), with L. plantarum 49 showing the highest retention capacity after washing. The findings suggest the potential application of these isolates in reducing AFM(1) levels in foods and feeds.
Article
Virology
Heike Hartel, Janine Theiss, Mohammed O. Abdelaziz, Martin J. Raftery, Gabriele Pecher, Elke Bogner
Summary: This study demonstrated the characteristics of colon carcinoma cells under HCMV infection and the anti-apoptotic effect of HCMV on cells. The findings suggest a potential role for proteasome inhibitors in colon carcinoma therapy.
Article
Chemistry, Medicinal
Chiara Corpetti, Alessandro Del Re, Luisa Seguella, Irene Palenca, Sara Rurgo, Barbara De Conno, Marcella Pesce, Giovanni Sarnelli, Giuseppe Esposito
Summary: This study demonstrates the efficacy of CBD in preventing epithelial damage and hyperinflammatory response triggered by SARS-CoV-2 spike protein in Caco-2 cells in vitro, by reducing the release of various proinflammatory mediators and regulating the expression of multiple proteins in cells.
PHYTOTHERAPY RESEARCH
(2021)
Article
Food Science & Technology
Shucen Feng, Haitao Wang, Xinping Lin, Huipeng Liang, Sufang Zhang, Yingxi Chen, Chaofan Ji
Summary: The increasing demand for healthy food has sparked interest in developing new food products containing probiotics. This study assessed the potential of probiotics and prebiotics to create novel gummies. The results confirmed the safety of 25 strains of Lactobacillus plantarum derived from fermented foods, showing their tolerance to simulated gastrointestinal fluids. Moreover, mushroom polysaccharides were found to have a proliferative effect on potential probiotics and protected their survival in the gastrointestinal fluids. These findings demonstrate the promising application of probiotics and prebiotics in the form of gummies as a probiotic food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mengwei Wang, Xiaoyu Chen, Liyang Zhou, Yang Li, Jie Yang, Na Ji, Liu Xiong, Qingjie Sun
Summary: The study demonstrated the prebiotic activities of resistant starch nanoparticles on the probiotic Lactobacillus plantarum, showing increased survival rate and adhesion in the gut, as well as beneficial effects on host health through the increase in short-chain fatty acids.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Neelja Singhal, Nambram Somendro Singh, Shilpa Mohanty, Manish Kumar, Jugsharan Singh Virdi
Summary: The study reported the isolation and evaluation of probiotic capabilities of Lactiplantibacillus plantarum strains from rhizospheric soil, which showed strong hypocholesterolemic potential and resistance to various environmental stresses, as well as exhibited resistance to acidic environment and multiple antibiotics. Further investigation is recommended for its potential as a potent probiotic with hypocholesterolemic biotherapeutic benefits, and the potential of exploring rhizosphere as a niche for isolating microorganisms with probiotic potential.
SCIENTIFIC REPORTS
(2021)
Article
Biochemistry & Molecular Biology
Wan-Hua Tsai, Wen-Chuan Lin, Chia-Hsuan Chou, Li-Chan Yang
Summary: Osteoporosis is a condition with low bone mass and deterioration of bone tissue, leading to increased fracture risk. Probiotics have been suggested as a potential biotherapeutic for osteoporosis prevention and treatment. In this study, the IL-10 secretion properties of probiotics were tested in vitro, and the effects of a novel strain called Lactiplantibacillus plantarum 622 were investigated in an in vivo osteoporosis model. The results showed that the Lp. plantarum treatment group had increased levels of Lp. plantarum, Lactobacillus, and Lachnospiraceae in fecal samples. Bone marker analysis indicated improvements in osteocalcin and N-terminal telopeptides levels in the Lp. plantarum treatment group. Furthermore, there were significant improvements in femur bone density, trabecular bone volume, and lumbar vertebrae in the Lp. plantarum treatment group, as well as better biomechanical properties. The expression levels of proinflammatory cytokines and bone metabolism-related markers were also modulated by Lp. plantarum treatment.
Article
Food Science & Technology
Yiming Zhou, Xuanming She, Zhidong Chen, Yun Wei, Ying Xiao, Xiaoli Zhou
Summary: In this study, four peptides were isolated from tartary buckwheat and their antioxidant capacity was evaluated. The results showed that these peptides have strong antioxidant capacity, with CR-8 exhibiting the best effect. Metabolomics analysis revealed the antioxidant mechanism of CR-8.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
