Probiotic potential of Lactiplantibacillus plantarum ZFM4 isolated from pickles and its effects on human intestinal microecology

Yan, Jiaqian; Huang, Yingjie; Gao, Z.; Zhang, Zihao; Gu, Qing; Li, Ping

doi:10.1016/j.lwt.2023.114954

Cited by 8 publications

(3 citation statements)

References 47 publications

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“…In this context, it is worth noting that most of the previously discovered bacteriocins do not inhibit Gram-negative bacteria. Our findings also showed that it inhibits urease activity and decreases H. pylori viability (Jiang et al, 2016;Zhou et al, 2020;Yan et al, 2023).…”

Section: Introductionsupporting

confidence: 68%

Effect of Lactobacillus plantarum ZFM4 in Helicobacter pylori-infected C57BL/6 mice: prevention is better than cure

Yu,

Wu,

Sun

et al. 2024

Front. Cell. Infect. Microbiol.

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ObjectivesThis study was performed to explore the preventive and therapeutic effects of Lactobacillus plantarum ZFM4 on H. pylori infections of the stomach tissue in C57BL/6 mice.MethodsIn this study, 40 specific-pathogen-free female C57BL/6 mice were randomly divided into five groups, namely, the control, ZFM4 pretreatment) ZFM4 pretreatment before H. pylori infected), model (H. pylori infected), triple therapy (H. pylori infected and treated with triple therapy), and ZFM4 treatment groups (H. pylori infected and treated with ZFM4). The preventive and therapeutic effects of Lactobacillus plantarum ZFM4 were evaluated in H. pylori-infected C57BL/6 mice by assessing gastric tissue morphology, inflammatory cytokine levels, microbial composition, and microbial diversity.ResultsLactobacillus plantarum ZFM4 was able to survive in low gastric pH and play a role in preventing H. pylori infection. This was evident from a reduction in both, the gastric inflammatory response and expression of inflammatory factors caused by H. pylori infection. Lactobacillus plantarum ZFM4 could also inhibit the growth of H. pylori via its beneficial impact on the gastric microbiota.ConclusionOur findings suggest that Lactobacillus plantarum ZFM4 offers superior preventive effects against H. pylori infections when used alone. However, the therapeutic effect on established infections is weaker. Further clinical trials are needed to confirm the specific dosage, duration, and other aspects of administration.

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Section: Introductionsupporting

confidence: 68%

Effect of Lactobacillus plantarum ZFM4 in Helicobacter pylori-infected C57BL/6 mice: prevention is better than cure

Yu,

Wu,

Sun

et al. 2024

Front. Cell. Infect. Microbiol.

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“…It should be noted that the dominant genera found in the control showed significantly positive correlations with acetic acid, including Lactiplantibacillus (h, g1 in Supplementary Table S3), Lentilactobacillus (j, g7), Mycobacterium (b, g46), Lachnoclostridium (p, g32), Devosia (s, g28), Rhizobiaceae gen. (v, g42), Aminobacter (y, g31), and Massilia (a1, g51) at rho values of 0.50 (P = 0.007), 0.46 (P = 0.015), 0.61 (P = 0.001), 0.61 (P = 0.001), 0.44 (P = 0.081), 0.49 (P = 0.008), 0.49 (P = 0.008), and 0.46 (P = 0.013), respectively. Studies have shown that some of these genera, such as Lactiplantibacillus (Fonseca et al, 2021;García-Núñez et al, 2022;Yan et al, 2023) and Lentilactobacillus (Benjamim da Silva et al, 2023;Nishino et al, 2003), must have contributed to a significant increase in the acetic acid concentration of control (Table 1).…”

Section: Effect Of Starter On Microbial Communities Of Silage Post-en...mentioning

confidence: 99%

Effect of lactic acid bacterial starter KUB-G2 on grass silage quality and its microbial community performed using 140-ton plastic bag silos: a large-scale study

Therdtatha,

La-Ongkham,

Nakphaichit

et al. 2024

Qual. Assur. Saf. Crops Foods

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This study investigated the effectiveness of lactic acid bacteria (LAB) starters in 140 tons of signal grass silage. We compared a locally developed starter, a combination of Lactiplantibacillus plantarum KUB-SP1-3 and Pediococcus acidilactici KUB-M6 (KUB-G2) with a commercial starter. We monitored the chemical and microbiological properties of silage at ensiling (day 0) and after 21 days. The results indicated that KUB-G2 produced high-quality silage. There were no significant differences in total viable microbes, lactic acid, or propionic acid contents between the starters. However, the silage produced with KUB-G2 had a lower acetic acid content than that produced with the commercial starter. KUB-G2 also resulted in a narrower microbiome profile dominated by Pediococci whereas the control group displayed a broader range of bacterial taxa with colonization by Lactiplantibacillus and Lentilactobacillus. These findings suggested that KUB-G2, with its distinct microbial profile, is a suitable replacement for imported commercial starters in large-scale signal grass silage production.

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“…Not only do the probiotics in fermented vegetables have specific functional characteristics, but their metabolic activities using plant substrates can also convert active compounds, or the precursors of the active compounds, in plants, which would release or transform into biologically active substances. The nutrients in fermented vegetables include short-chain fatty acids, minerals, polyphenols [ 22 ], γ-aminobutyric acid (GABA) [ 23 ], B vitamins, flavonoids, and antibacterial peptides [ 24 ], which can stimulate appetite, inhibit pathogens [ 25 ], regulate intestinal flora [ 26 ], avoid obesity [ 27 ], pacify emotion [ 28 ], prevent cancer [ 29 ], treat chronic diseases [ 30 ], reduce local inflammation [ 31 ], and prevent severe COVID-19 infection [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Tan,

Cui,

Wang

et al. 2023

Foods

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This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.

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Probiotic potential of Lactiplantibacillus plantarum ZFM4 isolated from pickles and its effects on human intestinal microecology

Cited by 8 publications

References 47 publications

Effect of Lactobacillus plantarum ZFM4 in Helicobacter pylori-infected C57BL/6 mice: prevention is better than cure

Effect of Lactobacillus plantarum ZFM4 in Helicobacter pylori-infected C57BL/6 mice: prevention is better than cure

Effect of lactic acid bacterial starter KUB-G2 on grass silage quality and its microbial community performed using 140-ton plastic bag silos: a large-scale study

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

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