The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods

Abstract

Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great potential in reducing the risk of CVD. Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of Lb. plantarum against CVD. It could regulate the body’s metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since Lb. plantarum is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients’ CVD symptoms. We hope that in the future functional foods fermented by Lb. plantarum can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health.

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“…Studies have shown that polyphenols form stable complexes with enzymes through hydrogen bonding and hydrophobic interaction, thus reducing their catalytic activity. ( Zhang et al, 2018 , Wang et al, 2022 ) found that the inhibitory activity of persimmon fermented by flavobacterium and Lactobacillus plantarum on α-glucosidase was 2.06 ∼ 4.73 times that of the non-fermented group and the inhibitory effect on the α-glucosidase activity was highest at a fermentation time of 48–72 h.…”

From the past to the future: Fermented milks and their health effects against human diseases

“…These benefits encompass not only the amelioration of gastrointestinal issues but also the potential to ameliorate metabolic syndrome, forestall CVD, bolster bone health, and contribute to cancer prevention (García‐Burgos et al., 2020; Sakandar & Zhang, 2021). Specifically, L. plantarum has been found to modulate human metabolism at the molecular, cellular, and population levels, leading to reduced blood glucose and lipids, regulated blood pressure, and ultimately decreased the incidence of CVD (Wang et al., 2022). Additionally, Limosilactobacillus fermentum exhibit antioxidant and anti‐inflammatory properties, effectively counteracting oxidative stress, inflammation, and diabetes (Lacerda et al., 2022).…”

Microencapsulation of Lactobacillus plantarum with Improved Survivability Using Pufferfish Skin Gelatin-Based Wall Materials

“…Thus, it has been associated with health benefits in bowel function, immune health, cardiovascular health, etc. [ 10 , 17 ]. However, L. plantarum is very sensitive to industrial processing, storage, and digestion, which markedly limits its use [ 10 ].…”