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
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
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
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
Agriculture, Multidisciplinary
Qingqing Zhou, Bingyao Xue, Rongcheng Gu, Ping Li, Qing Gu
Summary: The study found that Lactobacillus plantarum ZJ316 had significant anti-H. pylori ability, decreased IFN-gamma and IL-6 levels, increased IL-10 levels, repaired mucosal damage, and reduced the abundance of H. pylori. Different microbial families were more prevalent in the prevention and treatment groups, indicating that L. plantarum ZJ316 could be a potential candidate for the prevention and treatment of H. pylori-induced gastritis by modulating the gastric microbiota and reducing mucosal inflammation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Biotechnology & Applied Microbiology
Leila Maidana, Marielen de Souza, Ana Paula F. R. L. Bracarense
Summary: Mycotoxins are toxic metabolites produced by fungi that contaminate animal feeds, causing economic losses due to direct effects on animal health and rejection of contaminated grains. L. plantarum, a lactic acid bacteria, has shown promise in reducing DON levels and toxicity through inhibition of fungal growth, adsorption, and biotransformation.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Cell Biology
Agnieszka Magrys, Mateusz Pawlik
Summary: Probiotic bacteria, such as Lactobacillus spp., produce bioactive molecules called postbiotics that play important roles in supporting the immune system in the intestinal mucosa. This study investigated the potential effect of postbiotic fractions from L. rhamonosus and L. plantarum on immune responses induced by inflammation. The results showed that these fractions have a beneficial effect on controlling inflammation and protecting the intestinal barrier. They also found that these fractions can regulate cytotoxic activity in intestinal epithelial cells.
Article
Agriculture, Dairy & Animal Science
Matteo Dell'Anno, Maria Luisa Callegari, Serena Reggi, Valentina Caprarulo, Carlotta Giromini, Ambra Spalletta, Simona Coranelli, Carlo Angelo Sgoifo Rossi, Luciana Rossi
Summary: This study assessed the effects of Lactobacillus plantarum and Lactobacillus reuteri on in-feed supplementation in weaned piglets, showing that these probiotics can effectively reduce diarrhoea occurrence and serve as interesting functional additives to prevent antibiotic overuse.
Article
Biochemistry & Molecular Biology
Sihyun Jeong, Yuju Kim, Soyeong Park, Doyeon Lee, Juho Lee, Shwe Phyu Hlaing, Jin-Wook Yoo, Sang Hoon Rhee, Eunok Im
Summary: In this study, the potential mechanisms underlying the anticancer effect of Lactobacillus plantarum metabolites were investigated. The results showed that the metabolites had a synergistic effect with chloroquine, reducing cell viability and downregulating the expression of autophagy-related proteins in Caco-2 cells. This study provides new insights into new therapeutic methods via inhibiting autophagy.
Article
Chemistry, Applied
Yun-Yang Zhu, Kiran Thakur, Wang-Wei Zhang, Jing-Yu Feng, Jian-Guo Zhang, Fei Hu, Chenzhong Liao, Zhao-Jun Wei
Summary: Microcapsule encapsulation using double-layer gelatin-mucin-alginate and chitosan-mucin-alginate can enhance the resistance of the Lactobacillus plantarum B2 strain to adverse environments and its adhesiveness to the intestine. The encapsulation not only maintains the viability of the strain but also improves its resistance during storage and digestion, as well as its adherence to the intestinal mucus, leading to increased production of vitamin B2.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Walaa I. Ahmed, Ayman M. Kamar, Gamal M. Hamad, Taha Mehany, Wahid I. El-Desoki, Eman Ali, Jesus Simal-Gandara
Summary: This study aimed to investigate the biocontrol of Bacillus cereus by Lactobacillus plantarum in Kareish cheese and yogurts. The results showed that L. plantarum exhibited antibacterial activity against B. cereus and had antioxidant potential. It was also found that B. cereus isolates from the samples had virulence genes responsible for toxin production. Overall, L. plantarum could be a promising agent for controlling B. cereus and ensuring the safety of dairy products without compromising sensory attributes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
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)