Multifunctional Probiotic and Functional Properties of Lactiplantibacillus plantarum LRCC5314, Isolated from Kimchi

Abstract

Probiotics are defined as living microorganisms that provide health benefits to the host when consumed in sufficient amounts, generally by improving the composition of the gut flora [1]. Probiotics act through various mechanisms, including competition with pathogens for nutrients or adhesion sites, degradation of toxins, production of antimicrobial components, and stimulation of both the innate and adaptive immune systems [2][3][4].With rapid advances in microbiome analysis technology, substantial research attention has focused on the gut microbiome in various diseases. In particular, the effects of an adequate gut microbiome and probiotic supplementation on type 2 diabetes, obesity, cardiovascular diseases, and a variety of human diseases have recently been recognized [5][6][7]. Moreover, the number of studies focused on developing more effective probiotics continues to increase. An effective probiotic must be viable, safe, tolerant against the action of bile and gastric juices while passing through the gastrointestinal tract, and capable of colonizing intestinal epithelial cells through adhesion [8,9].Lactiplantibacillus plantarum (L. plantarum) is one of the major lactic acid bacteria (LAB) with diverse and unique probiotic properties [10], along with excellent ability to thrive in harsh environments, such as high acid and bile tolerance and antagonistic action against gut pathogens [11][12][13]. However, even strains within the same genus have different probiotic properties, exhibiting strain-specific variability [14,15]. Since not all probiotics may offer health benefits to the host, it is essential to accurately identify its unique probiotic properties, before using any potential probiotic strain [16].Therefore, the aim of this study was to characterize the basic probiotic properties, including acid and bile tolerance and adhesion to intestinal epithelial cells, of a new L. plantarum strain, LRCC5314, which was isolated from kimchi-a traditional Korean fermented food-using in vitro assays. Moreover, other potential probiotic properties of LRCC5314 were explored, including those related to blood glucose, obesity, and stress. In this study, the survival capacity (acid and bile salt tolerance, and adhesion to gut epithelial cells) and probiotic properties (enzyme activity-inhibition and anti-inflammatory activities, inhibition of adipogenesis, and stress hormone level reduction) ofLactiplantibacillus plantarum LRCC5314, isolated from kimchi (Korean traditional fermented cabbage), were investigated. LRCC5314 exhibited very stable survival at ph 2.0 and in 0.2% bile acid with 89.9% adhesion to Caco-2 intestinal epithelial cells after treatment for 2 h. LRCC5314 also inhibited the activities of α-amylase and α-glucosidase, which are involved in elevating postprandial blood glucose levels, by approximately 72.9% and 51.2%, respectively. Treatment of lipopolysaccharide (LPS)-stimulated RAW 264.7 cells with the LRCC5314 lysate decreased the levels of the inflammatory factors nitric oxide, tumor necrosis factor (TNF-...

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