Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods
Natalia García-González, Natalia Battista, Roberta Prete, Aldo Corsetti
Microorganisms
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, <i>Lactiplantibacillus</i> (<i>Lpb</i>.) <i>plantarum</i> 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 <i>Lpb. plantarum</i> 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 <i>Lpb. plantarum</i> health benefits with evidence from clinical studies. Probiotic criteria that fermented-associated microbes need to fulfil are also reported.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
fermentation processes used for food production and preservation
“Fermentation processes have been used for centuries for food production and preservation.”
Lactiplantibacillus plantarum have beneficial properties similar to those of probiotic strains
“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 fo...”
Lactiplantibacillus plantarum showed good adaptation and adhesion ability in the gastro-intestinal tract
“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., antimic...”