Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

Abstract

Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are being investigated for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. Food-associated Lpb. plantarum showed a good adaptation and adhesion ability in the gastro-intestinal tract and the potential to affect host health through various beneficial activities, e.g., antimicrobial, antioxidative, antigenotoxic, anti-inflammatory and immunomodulatory, in several in vitro and in vivo studies. This review provides an overview of fermented-associated Lpb. plantarum health benefits with evidence from clinical studies. Probiotic criteria that fermented-associated microbes need to fulfil are also reported.

Probiotic Potential and Cholesterol-Lowering Capabilities of Bacterial Strains Isolated from Pericarpium Citri Reticulatae ‘Chachiensis’

“…Probiotics are defined as living microorganisms that confer various health benefits upon the host when ingested in adequate amounts [9]. Probiotics are gaining popularity worldwide and there is an increasing market for functional food and feed calls for novel probiotics [10,11]. Among the known probiotics, lactic acid bacteria (LAB) (e.g., Lactococcus and Lactobacillus) and Bifidobacterium have a long utilization history, while new probiotics such as yeast and Bacillus and more specific LAB strains are being continuously identified [9,[11][12][13][14][15].…”

“…Probiotics are gaining popularity worldwide and there is an increasing market for functional food and feed calls for novel probiotics [10,11]. Among the known probiotics, lactic acid bacteria (LAB) (e.g., Lactococcus and Lactobacillus) and Bifidobacterium have a long utilization history, while new probiotics such as yeast and Bacillus and more specific LAB strains are being continuously identified [9,[11][12][13][14][15]. In a recent report, the probiotic value of Bacillus was underscored due to its elimination of dangerous pathogen Staphylococcus aureus via interference of S. aureus quorum sensing [14].…”

“…Other than healthy humans, traditional natural fermented food is another good source to identify new probiotics due to its long history of safe consumption [11,18,19]. Since abundant and various bacteria OTU (operational taxonomic units) including Bacillus have been identified in PCR-Chachiensis through culture-independent methods, we further investigated the probiotic potential of the culturable bacterial strains in PCR-Chachiensis.…”

Mobile antimicrobial resistance genes in probiotics

“…Various species of Bacilli, Bifidobacteria, Enterococci, Lacticaseibacilli, Lactiplantibacilli, Lactobacilli, Lactococci, Ligilactobacilli, Limosilactobacilli and Streptococci are the core members of commercial probiotic bacterial communities. [11][12][13][14][15][16][17][18][19][20] Two identified bacterial genera (Sphingobacterium, Weizmannia) in the various samples are less frequent probiotic components. The possibility of exploiting Sphingobacteria in probiotic foods was previously mentioned based on the characterization of flour and batter samples of sorghum and pearl millet.…”

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

“…The latter is plasmid-encoded, while the rest are chromosomally-encoded [57,58]. Their characteristics and applications have been also reviewed for the majority of them [20,59]. To our knowledge, this is the first study reporting the presence of plantaricins NC8, PlnE/F, PlnJ/K, S, and 423 from sourdough-derived Lcb.…”