Probiotic lactobacillus plantarum

Lactiplantibacillus plantarum: Properties and Health Benefits

Lactiplantibacillus plantarum, formerly kn as Lactobacillus plantarum, is a gram-positive, lactic acid bacteria (LAB) commonly found in fermented foods and the gastrointestinal tract. It is recognized for its probiotic and functional properties, along with its health-promoting roles.

Probiotic Potential and Mechanisms of Action

Probiotic L. plantarum strains are not interchangeable, as they exhibit varying benefits. They can improve gut health by enhancing intestinal barrier function, modulating immune response, and reducing inflammation. Additionally, they can produce short-chain fatty acids and lactic acid, which contribute to a healthy microbial environment in the gut.

Lactiplantibacillus plantarum, formerly kn as Lactobacillus plantarum, is a versatile and well-studied lactic acid bacteria (LAB) species, commonly found in fermented foods and the human gastrointestinal tract. It belongs to the Lactobacillaceae family and is recognized for its probiotic potential and numerous health benefits.

As a gram-positive, non-motile, and non-spore-forming bacterium, L. plantarum exhibits a wide range of metabolic activities, enabling it to survive and thrive in diverse ecological niches. It is-characterized by its heterolactic metabolism, producing both lactic and acetic acids, along with carbon dioxide and a small amount of ethanol.

Under the microscope, L. plantarum appears as short, curved, or pleomorphic rods, often arranged in pairs or chains. Its cell wall composition is typical of gram-positive bacteria, featuring a thick peptidoglycan layer and teichoic acids. Additionally, L. plantarum possesses a range of surface proteins and exopolysaccharides, which contribute to its interactions with host cells and its probiotic properties.

Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is recognized for its probiotic potential, which is attributed to its ability to survive and colonize the gastrointestinal tract, as well as its capacity to interact with host cells and modulate immune responses. Its probiotic properties are strain-specific and can vary, but generally, L. plantarum exhibits the following mechanisms of action:

1. Surviving gastric and bile acids: L. plantarum can resist low pH and bile acid conditions, allowing it to survive passage through the stomach and small intestine, reaching the large intestine where it can exert its beneficial effects.

2. Adhesion to intestinal epithelial cells: L. plantarum possesses adhesins, such as lectins and hydrophobic proteins, which enable it to adhere to and colonize the intestinal mucosa. This helps establish a balanced microflora and promotes gut health.

3. Modulating immune responses: L. plantarum can interact with immune cells, such as dendritic cells and T cells, influencing both innate and adaptive immune responses. It can induce the production of anti-inflammatory cytokines, such as IL-10, and regulatory T cells, while reducing pro-inflammatory cytokines, like TNF-α and IFN-γ.

4. Producing short-chain fatty acids (SCFAs): Through fermentation of non-digestible carbohydrates, L. plantarum produces SCFAs, such as acetate, propionate, and butyrate. SCFAs serve as energy sources for colonocytes, promote gut barrier function, and exert anti-inflammatory effects.

5. Competing with pathogens for nutrients and space: By consuming available nutrients and producing antibacterial substances, such as lactic acid, bacteriocins, and hydrogen peroxide, L. plantarum can help prevent the colonization and growth of potential pathogens in the gut.

These mechanisms of action contribute to the health benefits associated with Lactiplantibacillus plantarum, including improved gut health, enhanced immune function, and potential protection against various diseases. However, it is essential to note that the specific effects may vary depending on the specific strain and individual host factors.

Strain-Specific Benefits and Applications

Lactiplantibacillus plantarum exhibits strain-specific properties, leading to diverse benefits and applications. Here, we explore some of the key advantages and uses of different L. plantarum strains.

Gut Health and Digestive Support

Several L. plantarum strains have been shown to support gut health and improve digestion:

• L. plantarum 299v has been extensively studied for its ability to alleviate symptoms of irritable bowel syndrome (IBS), including abdominal pain, bloating, and bowel irregularities, by modulating gut microbiota and reducing inflammation.

• L. plantarum C-11 demonstrated potential in treating inflammatory bowel disease (IBD) by suppressing pro-inflammatory cytokines and enhancing intestinal barrier function in a mouse model.

• L. plantarum DSMZ SC65799 improved intestinal barrier function, enhanced immune response, and reduced intestinal inflammation in a piglet model, suggesting potential benefits for intestinal health in livestock and pets.

Potential Uses in the Food Industry

Due to their versatile metabolic activities and functional properties, L. plantarum strains also find applications in the food industry:

• As a fermentation starter for various food products, such as dairy, meat, and plant-based alternatives, improving texture, flavor, and shelf-life.

• As a bioprotective culture, inhibiting pathogens and extending the shelf-life of products, such as fresh produce, meat, and seafood.

• As a functional ingredient in food supplements and functional foods, contributing to health benefits, such as improved digestion, immune support, and anti-inflammatory effects.

Gut Health and Digestive Support

Lactiplantibacillus plantarum strains have been extensively studied for their potential benefits in supporting gut health and digestion. Here are some key findings:

• Improving gut microbiota balance: L. plantarum can help restore and maintain a healthy gut microbial community by inhibiting potential pathogens and promoting the growth of beneficial bacteria. This can be achieved through direct inhibition, competition for resources, or production of antimicrobial substances.

• Alleviating symptoms of digestive disorders: Some L. plantarum strains have shown promise in alleviating symptoms of digestive disorders, such as irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD). For instance, L. plantarum 299v has been found to reduce abdominal pain, bloating, and improve bowel regularity in IBS patients.

• Enhancing intestinal barrier function: L. plantarum can improve intestinal barrier integrity by enhancing mucus production, promoting tight junction formation, and modulating immune responses. This helps prevent leakage of toxins and pathogens into systemic circulation, reducing inflammation and improving overall gut health.

• Reducing inflammation: Some L. plantarum strains possess anti-inflammatory properties, which can help reduce inflammation in the gut. This can be attributed to their ability to modulate immune responses, such as suppressing pro-inflammatory cytokines and promoting anti-inflammatory ones.

• Improving digestion and nutrient absorption: By producing short-chain fatty acids (SCFAs) and other metabolites, L. plantarum can enhance digestion and nutrient absorption. SCFAs, such as acetate, propionate, and butyrate, provide energy for colonocytes, support gut barrier function, and have anti-inflammatory effects.

Potential Uses in the Food Industry

Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is a versatile lactic acid bacterium with numerous applications in the food industry due to its probiotic potential and functional properties. Here are some of its potential uses:

1. Fermentation and preservation of food products: L. plantarum can be used as a starter culture for fermenting various food products, such as dairy, meat, and plant-based alternatives. It can improve texture, flavor, and shelf-life by producing lactic acid, which inhibits pathogens and contributes to the development of desirable microbiota.

2. Improving food safety and quality: As a potential starter probiotic, L. plantarum can inhibit pathogens, such as Listeria monocytogenes and Escherichia coli, in food products, reducing spoilage and enhancing safety. Additionally, it can produce antimicrobial substances, such as bacteriocins and hydrogen peroxide.

3. Enhancing food functionality and nutritional value: By fermenting food products, L. plantarum can increase nutritional value by improving digestibility, increasing the availability of vitamins and minerals, and producing bioactive compounds, such as short-chain fatty acids and exopolysaccharides.

4. Developing functional and specialty foods: Incorporating L. plantarum into functional and specialty foods, such as probiotic yogurt, kefir, and other fermented dairy products, can enhance their nutritional and functional properties, promoting gut health and well-being;

5. Bioprotection and shelf-life extension in livestock and aquaculture: Feeding L. plantarum to livestock and fish can improve their gut health, enhance immune response, and reduce susceptibility to diseases. Moreover, incorporating L. plantarum into animal feed can extend shelf-life, reduce waste, and improve feed efficiency.

Safety and Quality Assurance

Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is generally recognized as safe (GRAS) for use in food and supplements. However, ensuring safety and quality is paramount when producing, handling, and consuming probiotics. Here are some key aspects of safety and quality assurance related to L. plantarum:

Stability and Survival in Supplements

To maintain the viability and potency of L. plantarum in supplements, several factors are crucial:

• Appropriate formulation and packaging: Using suitable excipients, such as microcrystalline cellulose, maltodextrin, or gum arabic, and proper packaging, like sealed, light-proof bottles, helps preserve the viability of L. plantarum during storage and transportation.

• Proper storage conditions: Store supplements in a cool, dry place, away from direct sunlight and heat, to prevent degradation and loss of viability.

• Appropriate dosages and usage instructions: Follow recommended dosages and usage instructions to ensure safe and effective consumption. Typically, adult dosages range from 1 to 10 billion CFU per day.

Regulation and Quality Control

Regulations and quality control measures are essential to ensure the safety, efficacy, and consistency of L. plantarum supplements:

• Good Manufacturing Practices (GMP): Adherence to GMP ensures that supplements are produced, packaged, and labeled in a clean, controlled environment, minimizing the risk of contamination and errors.

• Quality control measures: Implement quality control measures, such as microbial counts, identity confirmation using genetic analysis, and potency assays, to monitor and ensure the quality and consistency of L. plantarum supplements.

• Third-party testing and certification: Utilize independent, third-party testing and certification to validate the safety, identity, purity, and potency of L. plantarum supplements, providing assurance to consumers and regulatory authorities.

By understanding and addressing these safety and quality assurance aspects, consumers, manufacturers, and regulatory authorities can work together to ensure the safe and efficacious use of Lactiplantibacillus plantarum supplements.

Stability and Survival in Supplements

Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is a robust species, capable of surviving and maintaining its viability under various conditions. However, several factors can influence the stability and survival of L. plantarum in supplements:

• Storage conditions: exposure to high temperatures, humidity, and light can degrade the viability of L. plantarum. Therefore, storing supplements in a cool, dry place, away from direct sunlight, is crucial for maintaining the viability of the bacteria.

• Moisture content: High moisture content can promote the growth of mold and yeast, which can contaminate and degrade the supplement. Therefore, keeping the moisture content low is essential for maintaining the shelf-life of L. plantarum supplements.

• Packaging material: Using appropriate packaging materials, such as sealed, light-proof, and moisture-resistant containers, can help maintain the quality and viability of L. plantarum supplements during storage and transportation.

• Excipients and additives: The choice of excipients and additives, such as fillers, binders, and preservatives, can affect the stability and survival of L. plantarum. Selecting compatible and high-quality ingredients is essential for maintaining the quality of the supplement.

• Manufacturing processes: Implementing good manufacturing practices (GMP) and quality control measures during manufacturing ensures the production of safe, effective, and consistent L. plantarum supplements.

Understanding and addressing these factors can help improve the stability and survival of Lactiplantibacillus plantarum in supplements, ensuring their safety, efficacy, and consistency.