Molecular Detection and Identification of Plant-Associated Lactiplantibacillus plantarum DOI Open Access
Magdalena Skotniczny, Paweł Satora

International Journal of Molecular Sciences, Journal Year: 2023, Volume and Issue: 24(5), P. 4853 - 4853

Published: March 2, 2023

Lactiplantibacillus plantarum is a lactic acid bacterium often isolated from wide variety of niches. Its ubiquity can be explained by large, flexible genome that helps it adapt to different habitats. The consequence this great strain diversity, which may make their identification difficult. Accordingly, review provides an overview molecular techniques, both culture-dependent, and culture-independent, currently used detect identify L. plantarum. Some the techniques described also applied analysis other bacteria.

Language: Английский

A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights DOI Creative Commons
Noemí Echegaray, Birsen Yılmaz, Heena Sharma

et al.

Microbiological Research, Journal Year: 2022, Volume and Issue: 268, P. 127289 - 127289

Published: Dec. 22, 2022

Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) strains are one of the lactic acid bacteria (LAB) commonly used in fermentation and their probiotic functional properties along with health-promoting roles come to fore. Food-derived L. have shown good resistance adhesion gastrointestinal tract (GI) excellent antioxidant antimicrobial properties. Furthermore, many can produce bacteriocins interesting activity. This existing different niches give a great potential beneficial effects on health. It is also has been that regulate intestinal microbiota composition way. Recently, omics approaches such metabolomics, secretomics, proteomics, transcriptomics genomics try understand mechanisms related its characteristics. review provides an overview properties, including specific interactions between host, insights plantarum.

Language: Английский

Citations

98
Lactic acid bacteria-derived exopolysaccharide: Formation, immunomodulatory ability, health effects, and structure-function relationship DOI Creative Commons
Jie Zhang, Yue Xiao,

Hongchao Wang

et al.

Microbiological Research, Journal Year: 2023, Volume and Issue: 274, P. 127432 - 127432

Published: June 8, 2023

Language: Английский

Citations

49
Advancements in Lactiplantibacillus plantarum : probiotic characteristics, gene editing technologies and applications DOI Creative Commons
Zhiqi Zhang, Huifeng Niu,

Qiu Qu

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 22

Published: Jan. 2, 2025

The exploration of microorganisms in fermented products has become a pivotal area scientific research, primarily due to their widespread availability and profound potential improve human health. Among these, Lactiplantibacillus plantarum (formerly known as Lactobacillus plantarum) stands out versatile lactic acid bacterium, prevalent across diverse ecological niches. Its appeal extends beyond its well-documented probiotic benefits include the remarkable plasticity genome, which captivated both industrial stakeholders. Despite this interest, substantial challenges persist fully understanding harnessing L. plantarum. This review aims illuminate attributes plantarum, consolidate current advancements gene editing technologies, explore multifaceted applications wild-type genetically engineered strains.

Language: Английский

Citations

2
Probiotic fermentation of polyphenols: potential sources of novel functional foods DOI Creative Commons
Rohit Sharma, Bhawna Diwan, Brij Pal Singh

et al.

Food Production Processing and Nutrition, Journal Year: 2022, Volume and Issue: 4(1)

Published: Sept. 5, 2022

Abstract Fermented functional food products are among the major segments of processing industry. Fermentation imparts several characteristic effects on foods including enhancement organoleptic characteristics, increased shelf-life, and production novel health beneficial compounds. However, in addition to macronutrients present food, secondary metabolites such as polyphenols also emerging suitable fermentable substrates. Despite traditional antimicrobial view polyphenols, accumulating research shows that exert differential bacterial communities by suppressing growth pathogenic microbes while concomitantly promoting proliferation survival probiotic bacteria. Conversely, bacteria not only survive but induce their fermentation which often leads improved bioavailability metabolic intermediates, polyphenolic content, thus enhanced capacity fermented food. In addition, selective combinations polyphenol-rich or fortification with can result foods. The narrative review specifically explores potential substrates We discuss bidirectional relationship between an aim at development based amalgamation polyphenols. Graphical abstract

Language: Английский

Citations

51
Genome Investigation and Functional Annotation of Lactiplantibacillus plantarum YW11 Revealing Streptin and Ruminococcin-A as Potent Nutritive Bacteriocins against Gut Symbiotic Pathogens DOI Creative Commons
Tariq Aziz, Muhammad Naveed, Syeda Izma Makhdoom

et al.

Molecules, Journal Year: 2023, Volume and Issue: 28(2), P. 491 - 491

Published: Jan. 4, 2023

All nutrient-rich feed and food environments, as well animal human mucosae, include lactic acid bacteria known Lactobacillus plantarum. This study reveals an advanced analysis to the interaction of probiotics with gastrointestinal environment, irritable bowel disease, immune responses along secondary metabolites’ characteristics Lp YW11. Whole genome sequencing YW11 revealed 2297 genes 1078 functional categories which 223 relate carbohydrate metabolism, 21 against stress response, remaining 834 are involved in different cellular metabolic pathways. Moreover, it was found that consists carbohydrate-active enzymes, mainly contribute 37 glycoside hydrolase 28 glycosyltransferase enzyme coding genes. The obtained from BACTIBASE database (streptin Ruminococcin-A bacteriocins) were docked virulent proteins (cdt, spvB, stxB, ymt) Salmonella, Shigella, Campylobacter, Yersinia, respectively. These main pathogenic gut microbes play a key role causing various diseases. molecular docking, dynamics, simulation this predicted streptin potent nutritive bacteriocins symbiotic pathogens.

Language: Английский

Citations

34
Integrated genome based evaluation of safety and probiotic characteristics of Lactiplantibacillus plantarum YW11 isolated from Tibetan kefir DOI Creative Commons
Tariq Aziz, Muhammad Naveed, Khizra Jabeen

et al.

Frontiers in Microbiology, Journal Year: 2023, Volume and Issue: 14

Published: April 20, 2023

The comparative genomic analysis of Lactiplantibacillus plantarum YW11 (L. YW11) isolated from Tibetan kefir involves comparison the complete genome sequences strain with other closely related L. strains. This type can be used to identify genetic diversity among strains and explore characteristics strain. was found composed a circular single chromosome 4,597,470 bp G + C content 43.2%. A total 4,278 open reading frames (ORFs) were identified in coding density 87.8%. conducted using two strains, C11 LMG21703. Genomic revealed that shared 72.7 75.2% gene LMG21703, respectively. Most genes between three involved carbohydrate metabolism, energy production conversion, amino acid transcription. In this analysis, 10 previously sequenced entire genomes species compared an in-silico technique discover divergence linked intake their potential adaptations distinct human intestinal environments. subspecies pan-genome open, which correlated its extraordinary capacity colonize several Phylogenetic novel homogenously grouped l Lactiplantibacillus. resistant cefoxitin, erythromycin, metronidazole, inhibited pathogens including Listeria monocytogenes, Clostridium difficile, Vibrio cholera, others, had excellent aerotolerance, is useful for industrial operations. provide insights into strain, further understand role kefir.

Language: Английский

Citations

29
Pangenome analysis reveals the genetic basis for taxonomic classification of the Lactobacillaceae family DOI Creative Commons
Akanksha Rajput, Siddharth Chauhan, Omkar S. Mohite

et al.

Food Microbiology, Journal Year: 2023, Volume and Issue: 115, P. 104334 - 104334

Published: July 8, 2023

Lactobacillaceae represent a large family of important microbes that are foundational to the food industry. Many genome sequences strains now available, enabling us conduct comprehensive pangenome analysis this family. We collected 3591 high-quality genomes from public sources and found that: 1) they contained enough for 26 species perform pangenomic analysis, 2) normalized Heap's coefficient λ (a measure openness) was have an average value 0.27 (ranging 0.07 0.37), 3) openness correlated with abundance genomic location transposons mobilomes, 4) each divided into core, accessory, rare genomes, highlight species-specific properties (such as motility restriction-modification systems), 5) Lactiplantibacillus plantarum (which highest number amongst studied) nine distinct phylogroups, 6) mining revealed richness detected biosynthetic gene clusters, functions ranging antimicrobial probiotic preservation, but ∼93% were unknown function. This study provides first in-depth comparative pangenomics

Language: Английский

Citations

25
Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain DOI Creative Commons
Hsuan‐Min Wang, Shwu‐Jene Tsai, Jin‐Yuarn Lin

et al.

Applied Food Research, Journal Year: 2025, Volume and Issue: 5(1), P. 100742 - 100742

Published: Feb. 1, 2025

Language: Английский

Citations

1
A dual catalytic functionalized hollow mesoporous silica-based nanocarrier coated with bacteria-derived exopolysaccharides for targeted delivery of irinotecan to colorectal cancer cells DOI
Mohsen Fatemi, Azadeh Meshkini, Maryam Moghaddam Matin

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 259, P. 129179 - 129179

Published: Jan. 4, 2024

Language: Английский

Citations

8
Effects of Probiotic Lactiplantibacillus plantarum HJLP-1 on Growth Performance, Selected Antioxidant Capacity, Immune Function Indices in the Serum, and Cecal Microbiota in Broiler Chicken DOI Creative Commons

Caimei Yang,

Shuting Wang, Qing Li

et al.

Animals, Journal Year: 2024, Volume and Issue: 14(5), P. 668 - 668

Published: Feb. 21, 2024

This research study aimed to investigate the effects of Lactiplantibacillus plantarum (L. plantarum) on growth performance, oxidation resistance, immunity, and cecal microbiota in broilers. work classed three hundred sixty 1-day-old male broilers into groups randomly, including a control group (CON, basal diet) antibiotic (ANT, 75 mg kg−1 chlortetracycline added probiotic (LP, 5 × 108 CFU kg−1Lactiplantibacillus HJLP-1 contained within diet). Animals were then fed for 42 days, each comprised eight replicates with 15 Compared CON, L. supplementation significantly improved average daily weight gain (AWDG) (p < 0.05) while reducing feed–gain ratio over entire supplemental period 0.05). Birds had markedly lower serum ammonia xanthine oxidase levels than those ANT CON groups. Significant improvements superoxide dismutase, catalase, IgM IgY contents also observed when compared Both antibiotics decreased pro-inflammatory factor IL-1β 0.05), only promoted anti-inflammatory IL-10 CON. increased acetic acid butyric concentrations ANT. Among differences revealed via 16S rRNA analysis, community richness microbiota. At genus level, acid-producing bacteria Ruminococcus Lachnospiraceae found higher relative abundance samples plantarum-treated birds. In conclusion, dietary health broilers, likely by inducing shift broiler gut toward short-chain fatty (SCFA)-producing bacteria. Therefore, has potential as an alternative poultry breeding.

Language: Английский

Citations

7