Article
Multidisciplinary Sciences
Lei Zhao, Yunjiao Shen, Yunlong Wang, Lei Wang, Lin Zhang, Zijian Zhao, Shengyu Li
Summary: This study demonstrates that Lactobacillus plantarum S9 has an effect on improving metabolic syndrome in HFD-fed rats. It functions by inhibiting the activation of inflammatory signaling pathways and reducing the expression of inflammatory factors.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Nan Zhang, Yuan Tian, Yu Wang, Yuling Fan, Yue Zhang, Xinyue Xing, Bo Nan, Zhiyi Ai, Xia Li, Yuhua Wang
Summary: This study found that Lactobacillus plantarum Lp2 has antioxidant properties and can alleviate liver injury caused by cyclophosphamide. It improves CTX-induced oxidative damage and hepatocyte apoptosis by inhibiting the MAPKs pathway and strengthening the Nrf2/HO-1/NQO1 antioxidant defense system.
FOOD AND CHEMICAL TOXICOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Raja Rezgui, Ruhi Walia, Jyoti Sharma, Dwinder Sidhu, Khalid Alshagadali, Saumya Ray Chaudhuri, Amir Saeed, Priyankar Dey
Summary: This study demonstrates that the metabolites from Lactobacillus plantarum (LPM), a probiotic bacterium, can protect HepG2 cells against oxidative damage induced by H2O2. The cytoprotective effects of LPM are likely mediated by an Nrf2-dependent mechanism.
Article
Biotechnology & Applied Microbiology
Lei Chen, Rui Liu, Suyun Li, Hai Yu, Qingfeng Ge
Summary: This study investigated the time-course effect of Lactobacillus plantarum NJAU-01 in scavenging exogenous hydrogen peroxide (H2O2). The results showed that L. plantarum NJAU-01 was able to eliminate up to 4 mM H2O2 with a prolonged lag phase and recover during subsequent culture. The redox state and differential proteins indicated the involvement of biomolecules in H2O2 sensing, protein synthesis, repair systems, and metabolic processes.
Article
Nutrition & Dietetics
Morgan Failla, Jungyun Lee, Reuven Rasooly, Emmanouil Apostolidis
Summary: This study evaluated the prebiotic and protective effects of witch hazel extract on select probiotic Lactiplantibacillus plantarum strains. The results showed that the extract had a prebiotic effect at a higher dose and a significant protective effect on one strain and a slighter protective effect on another strain, suggesting that witch hazel extract may have a positive role on health-beneficial probiotic bacteria.
FRONTIERS IN NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Rong Xu, Tong Wang, Fei-Fei Ding, Nan-Nan Zhou, Fang Qiao, Li-Qiao Chen, Zhen-Yu Du, Mei-Ling Zhang
Summary: In this study, it was found that Lactobacillus plantarum MR1, a probiotic strain, can modulate gut microbiota, increase intestinal acetate content, and subsequently increase circulating uridine levels, thereby ameliorating high-carbohydrate diet-induced hepatic lipid accumulation and oxidative stress. This suggests that gut microbiota can regulate nucleotide metabolism to maintain host physiological homeostasis.
Article
Biochemistry & Molecular Biology
Ya Wu, Hong Chen, Yujie Zou, Ruokun Yi, Jianfei Mu, Xin Zhao
Summary: The study investigated the protective effect of LP-HFY09 on alcohol-induced gastric ulcers, showing that it can increase gastric mucosa defense factors, inhibit oxidative stress, and reduce inflammatory response, indicating its potential as a treatment for gastric injury induced by alcohol.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Guan Wang, Mingyue Hao, Qiong Liu, Yanlong Jiang, Haibin Huang, Guilian Yang, Chunfeng Wang
Summary: The study found that NC8-pSIP409-alr-ACEIP has a protective effect against H2O2-induced cell death in HUVEC cells, reducing apoptosis rate and levels of oxidative stress indicators such as iNOS, gp91phox, MDA, and ROS, while increasing SOD expression to enhance antioxidant capacity.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B
(2021)
Article
Biochemistry & Molecular Biology
Li-juan Wu, Lan Long, Jia-yi Sun, Lin-li Bu, Jia-lin Cao, Yao Luo, Hong-jing Liu, Yong Wu, Xiao Meng
Summary: The study evaluated the antioxidant effect of Lactobacillus plantarum SCS2 in male KM mice. Results showed that L. plantarum SCS2 can effectively reduce blood glucose, relieve weight loss, improve insulin deficiency, and decrease oxidative stress by increasing antioxidant enzymes. The findings suggest that L. plantarum SCS2 could potentially improve symptoms related to diabetes and guide residents to form good dietary habits to prevent type 2 diabetes.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Microbiology
Xingjian Wen, Hejing Liu, Xiaoling Luo, Li Lui, Jiuyu Fan, Yajing Xing, Jia Wang, Xingfang Qiao, Na Li, Guixue Wang
Summary: Supplementation of L. plantarum ATCC 14917 can alleviate weight gain, improve hepatic steatosis and serum lipid metabolism, and ameliorate HFD-induced inflammation in rats fed with a high-fat diet.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Do-Won Park, Song-Hee Kim, Jong-Hyun Park
Summary: Analysis of prophage distribution and phage characteristics based on the genome of Lactobacillus plantarum derived from kimchi revealed different types of intact prophages belonging to the Siphoviridae family. These prophages co-evolved with their hosts and could only be induced by DNA damage, while they had negligible impact on host viability during kimchi fermentation.
Article
Biotechnology & Applied Microbiology
Shima Kabiri-Arani, Mitra Motallebi, Maryam Akhavan Taheri, Nejat Kheiripour, Abolfazl Ardjmand, Esmat Aghadavod, Mohammad Esmaeil Shahaboddin
Summary: This study evaluated the effects of heat-killed Lactobacillus plantarum on cholestatic liver injury in rats and found that it can reduce serum markers, increase liver antioxidant capacity, regulate the expression of inflammatory factors, and improve liver morphology.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Article
Biotechnology & Applied Microbiology
Min-Jeong Cheon, Na-Kyoung Lee, Hyun-Dong Paik
Summary: Heat-killed Lactobacillus plantarum 200655 has been found to increase levels of brain-derived neurotrophic factor (BDNF) and protect neuronal cells from oxidative stress, while also reducing apoptosis-related gene ratios. These findings suggest that L. plantarum 200655 may serve as a prophylactic functional ingredient for preventing neurodegenerative diseases.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Food Science & Technology
Pan Huang, Leilei Yu, Fengwei Tian, Jianxin Zhao, Hao Zhang, Wei Chen, Qixiao Zhai
Summary: This study employed untargeted metabolomics to reveal the metabolic changes in fermented milk during storage. Lactobacillus plantarum CCFM8610 was identified as critical for the metabolic profile of fermented milk. Five key metabolites related to L. plantarum CCFM8610 were identified, which have potential impact on the storage properties and physiological functions of fermented milk.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Xue Luo, Mo Li, Henan Zhang, Danli Yan, Shuaiqi Ji, Rina Wu, Yongfu Chen
Summary: Proteomics and bioinformatics analysis of three strains of Lactobacillus plantarum under salt stress revealed differential expression of proteins related to protein biosynthesis, nucleotide metabolism, and sugar metabolism. Specific differentially expressed proteins were found between the strains in response to high salt conditions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Marilena Vitale, Emanuela Racca, Arianna Izzo, Angela Giacco, Eugenio Parente, Gabriele Riccardi, Rosalba Giacco
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2019)
Article
Food Science & Technology
Teresa Zotta, Eugenio Parente, Rocco Gerardo Ianniello, Francesca De Filippis, Annamaria Ricciardi
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2019)
Article
Microbiology
Annamaria Ricciardi, Teresa Zotta, Rocco Gerardo Ianniello, Florian Boscaino, Attilio Matera, Eugenio Parente
FRONTIERS IN MICROBIOLOGY
(2019)
Article
Food Science & Technology
Eugenio Parente, Francesca De Filippis, Ercolini Danilo, Annamaria Ricciardi, Teresa Zotta
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2019)
Review
Biotechnology & Applied Microbiology
Teresa Zotta, Lisa Solieri, Lucilla Iacumin, Claudia Picozzi, Maria Gullo
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2020)
Article
Food Science & Technology
Annamaria Ricciardi, Livia Storti, Teresa Zotta, Giovanna E. Felis, Eugenio Parente
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Review
Food Science & Technology
Eugenio Parente, Annamaria Ricciardi, Teresa Zotta
INTERNATIONAL DAIRY JOURNAL
(2020)
Review
Food Science & Technology
Teresa Zotta, Annamaria Ricciardi, Nicola Condelli, Eugenio Parente
Summary: Undefined strain starters are crucial for traditional and artisanal cheese production, with their diversity significantly affecting cheese quality. High-throughput sequencing methods, like amplicon targeted metagenomics, offer enhanced resolution in profiling microbiota diversity, but current limitations need to be overcome for routine application.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Annamaria Ricciardi, Livia Vanessa Storti, Marilisa Giavalisco, Eugenio Parente, Teresa Zotta
Summary: This study evaluated the effects of anaerobic and respiratory cultivations, citrate supplementation, and different pH values on Leuconostoc mesenteroides subsp. cremoris E30. The results showed that respiratory cultivation benefited growth rate, biomass, and antioxidant enzyme activity. Citrate supplementation impaired the growth rate of respiratory cells.
Article
Microbiology
Teresa Zotta, Marilisa Giavalisco, Eugenio Parente, Gianluca Picariello, Francesco Siano, Annamaria Ricciardi
Summary: This study evaluated Lactiplantibacillus strains for their technological properties relevant to the production of fermented table olives. The strains exhibited high diversity, with most of them capable of fermenting xylose. EPS production and antimicrobial activity varied among strains. The strains also showed strain-specific resistance to phenolic compounds and the ability to release hydroxytyrosol. Additionally, the strains displayed tolerance to simulated gastro-intestinal tract conditions and exhibited strain-dependent radical scavenging activity and biofilm formation.
Article
Nutrition & Dietetics
Paola Zinno, Francesco Maria Calabrese, Emily Schifano, Paolo Sorino, Raffaella Di Cagno, Marco Gobbetti, Eugenio Parente, Maria De Angelis, Chiara Devirgiliis
Summary: The study aimed to collect and aggregate data on traditional fermented dairy products to create an easily accessible database. A preliminary inventory was systematically compiled, including microbial content, geographical indication labels, country/region of origin, and technological aspects. This database, called FDF-DB, is a valuable resource for researchers, food industries, and other interested users.
Article
Food Science & Technology
Marilisa Giavalisco, Teresa Zotta, Eugenio Parente, Gabriella Siesto, Angela Capece, Annamaria Ricciardi
Summary: The microbiota of olive oil is mainly composed of yeasts, which can have positive or negative effects on the physicochemical and sensory properties of the product. This study collected and identified 17 yeast strains from olive oil production and examined their various characteristics and abilities. The strains were also tested for their survival and impact on olive oil quality during storage. The study found that yeasts can survive in olive oils and their presence can affect the quality and classification of extra virgin olive oils (EVOOs).
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Microbiology
Teresa Zotta, Immacolata Faraone, Marilisa Giavalisco, Eugenio Parente, Ludovica Lela, Livia Vanessa Storti, Annamaria Ricciardi
Summary: This study screened Lvb. brevis strains for GABA production and found that aerobically growing cells had the highest GABA productivity. Immobilized cells had lower efficiency in GLU uptake and conversion compared to free cells. The use of resting cells allowed further GABA production but had limited cell activity.
