Article
Biochemistry & Molecular Biology
Jianlong Li, Kaidi Hu, Lu Hu, Xiaoyan Hou, Qin Li, Aiping Liu, Shujuan Chen, Xiaolin Ao, Xinjie Hu, Li He, Huaqiao Tang, Daomei Huang, Yong Yang, Likou Zou, Shuliang Liu
Summary: 3-PBA, a major degradation intermediate of pyrethroids, poses a severe threat to the ecosystem and human health due to its widespread existence in the environment. This study evaluated the adsorption capacity of L. plantarum RS20 towards 3-PBA and found that strain RS20 could be employed as a biological detoxification agent for humans and animals by eliminating 3-PBA from foods, feeds, and the digestive tract.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Dongwei Wang, Yao Wang, Haibo Lan, Kai Wang, Lei Zhao, Zhuoyan Hu
Summary: The study used a LAB strain isolated from traditional Chinese kimchi as a starter culture to enhance GABA production in fermented litchi juice. A strain of Lactobacillus plantarum named HU-C2W exhibited the highest GABA-producing ability, along with resistance to artificial gastric conditions. Fermented litchi juice by this strain showed a significant increase in GABA content and a reduction in total carbohydrates, indicating its potential as a probiotic starter culture for functional fermented litchi juice.
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
Chemistry, Multidisciplinary
Wang Wen-qiong, Zhang Jie-long, Yu Qian, Zhou Ji-yang, Lu Mao-lin, Gu Rui-xia, Huang Yujun
Summary: This study aimed to improve the stability of anthocyanins and phenolic acids in blueberry by forming hydrogen bonds or hydrophobic interactions with whey protein during lactic acid fermentation. The characteristics of the whey protein and blueberry juice system were significantly altered after fermentation using Lactobacillus plantarum and Lactobacillus casei, resulting in stable color and phenol content. Fluorescence and FTIR analysis showed that anthocyanins or phenolic hydroxyl groups of blueberry bind to N-H, C-N, and C = O groups of whey protein after fermentation.
Article
Food Science & Technology
Yu Zhang, Weipeng Liu, Zehua Wei, Boxing Yin, Chaoxin Man, Yujun Jiang
Summary: The study highlighted the potential of Lactobacillus plantarum J26 as a fermented strain in blueberry juice to enhance its functional activities, showing increased phenolic substances, various anthocyanins, antioxidant capacity, and enzyme inhibition.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Hyeonji Kim, Myeong-Seok Yoo, Hyejin Jeon, Jae-Jung Shim, Woo-Jung Park, Joo-Yun Kim, Jung-Lyoul Lee
Summary: The aim of this study is to identify new potential probiotics with improved storage stability and evaluate their efficacy and safety. Sixty lactic acid bacteria strains were isolated from Korean traditional fermented foods, and Lactobacillus plantarum HY7718 (HY7718) showed the greatest stability during storage. Whole genome sequencing revealed the probiotic properties and safety of HY7718. Additionally, HY7718 showed positive effects on intestinal cells. These results suggest that L. plantarum HY7718 is a potential probiotic for use as a functional supplement in the food industry.
Article
Microbiology
Ezgi Ozcan, Michelle R. Rozycki, David A. Sela
Summary: The study reveals that the probiotic Lactobacillus plantarum demonstrates varied physiological responses to different dietary oligosaccharides and cranberry polyphenols, with PAC1 fraction increasing growth and PAC2 positively impacting growth during xyloglucan metabolism. This differential response is also reflected in the metabolite ratios of acetic acid to lactic acid, indicating the potential synergistic effects of oligosaccharides and polyphenols on the physiology of L. plantarum.
Article
Food Science & Technology
Yuhan Xu, Qiaoling Xie, Wei Zhang, Meizhen Zhu, Xiaoxuan Chen, Dongbei Guo, Lili Pan, Junru Li, Hui Lan, Hongwei Li
Summary: The effects of probiotics Lp662 and Lp299v on severe inflammatory bowel disease induced by dextran sodium sulfate were evaluated. The results showed that these probiotics can reduce weight loss caused by colitis, decrease tissue injury, and lower inflammatory factor levels. Additionally, probiotics can also increase bone density. Therefore, probiotics have the potential to be a treatment option for inflammatory bowel disease.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Food Science & Technology
Li-Long Pan, Ming Zhang, Zhengying Li, Binbin Li, Xiaohua Pan, Xiaopei Chen, Bo Yang, Hao Zhang, Wei Chen, Le Zhang, Jia Sun
Summary: In this study, engineered probiotics encoding CRAMP were shown to increase colonic CRAMP production, reduce colon shortening and weight loss, and suppress inflammatory responses in experimental colitis. These findings suggest that CRAMP-encoding L. plantarum may have therapeutic potential for colitis through modulation of colonic CRAMP production.
Article
Agriculture, Dairy & Animal Science
Cesar Betancur, Yordan Martinez
Summary: Despite the ban by the EU, antibiotic growth promoters are still widely used in intensive pig production systems. This study found that Lactobacillus plantarum CAM6 can be considered an effective alternative to antibiotics in growing pigs.
Article
Food Science & Technology
Mengwei Wang, Yang Li, Jie Yang, Rui Shi, Liu Xiong, Qingjie Sun
Summary: This study investigated the adsorption amounts and antibacterial effects of inorganic nanoparticles on probiotic bacteria. Results showed that food-grade NPs have bactericidal effects on L. plantarum and L. fermentum.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Jinkui Sun, Cai Zhao, Xilei Pu, Tian Li, Xuewei Shi, Bin Wang, Weidong Cheng
Summary: This study demonstrates that fermentation with Lactobacillus plantarum LP56 can enhance the nutritional value and aroma characteristics of apricot juice. Fermented apricot juice contains more probiotics and lactic acid, with increased antioxidant capacity and decreased levels of organic acids and soluble solids.
FERMENTATION-BASEL
(2022)
Article
Multidisciplinary Sciences
Faranak Gholipour, Mohammad Amini, Behzad Baradaran, Ahad Mokhtarzadeh, Morteza Eskandani
Summary: Probiotic bacteria treated with curcumin showed unaffected anticancer properties, ability to combat pathogenic bacteria, and survival in acidic conditions. They exhibited stronger inhibitory effects on colon cancer cells compared to untreated bacteria, inducing cell apoptosis.
SCIENTIFIC REPORTS
(2023)
Article
Biochemistry & Molecular Biology
Qi Guo, Jiaxin Tang, Shidong Li, Liyue Qiang, Shuaidan Chang, Gengan Du, Tianli Yue, Yahong Yuan
Summary: This study investigates the encapsulation of Lactobacillus plantarum into whey protein isolate and dextran conjugates, and finds that this method can enhance the viability of the probiotics under processing stress conditions, gastrointestinal conditions, and storage. Microencapsulation of probiotics offers better protection and can be a useful technique in the development of functional food products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Bogdan Goranov, Desislava Teneva, Rositsa Denkova-Kostova, Vesela Shopska, Nadia Oulahal, Zapryana Denkova, Georgi Kostov, Pascal Degraeve, Rafael Pagan
Summary: The study found that chocolate mousse can serve as a good medium for delivering probiotic bacteria and inhibiting the growth of foodborne pathogens.
