Cargando…

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

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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Zhe, Wu, Juanjuan, Tian, Zichen, Si, Yue, Chen, Hao, Gan, Jing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455256/ https://www.ncbi.nlm.nih.gov/pubmed/36076735 http://dx.doi.org/10.3390/foods11172549

Ejemplares similares

Lactiplantibacillus plantarum–Nomad and Ideal Probiotic
por: Fidanza, Mario, et al.
Publicado: (2021)

Changes in rumen fermentation and bacterial profiles after administering Lactiplantibacillus plantarum as a probiotic
por: Astuti, Wulansih Dwi, et al.
Publicado: (2022)

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods
por: Garcia-Gonzalez, Natalia, et al.
Publicado: (2021)

Comparative Genomics of Lactiplantibacillus plantarum: Insights Into Probiotic Markers in Strains Isolated From the Human Gastrointestinal Tract and Fermented Foods
por: Garcia-Gonzalez, Natalia, et al.
Publicado: (2022)

Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis
por: Sun, Yuwei, et al.
Publicado: (2022)

Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products
por: Aziz, Tariq, et al.
Publicado: (2022)

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products
por: Bachtarzi, Nadia, et al.
Publicado: (2020)

Screening and Probiotic Potential Evaluation of Bacteriocin-Producing Lactiplantibacillus plantarum In Vitro
por: Bu, Yushan, et al.
Publicado: (2022)

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
por: Yilmaz, Birsen, et al.
Publicado: (2022)

Hypolipidemic Effects of Fermented Seaweed Extracts by Saccharomyces cerevisiae and Lactiplantibacillus plantarum
por: Yue, Qiulin, et al.
Publicado: (2021)

Antifungal activity of probiotic strain Lactiplantibacillus plantarum MYSN7 against Trichophyton tonsurans
por: Vanitha, P. R., et al.
Publicado: (2023)

Isolation, characterization and comparative genomics of potentially probiotic Lactiplantibacillus plantarum strains from Indian foods
por: Surve, Sarvesh, et al.
Publicado: (2022)

Lactiplantibacillus plantarum from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications
por: Selmi, Hiba, et al.
Publicado: (2023)

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus
por: Ahmed, Sadia, et al.
Publicado: (2021)

Lactiplantibacillus plantarum strains isolated from spontaneously fermented cocoa exhibit potential probiotic properties against Gardnerella vaginalis and Neisseria gonorrhoeae
por: das Neves Selis, Nathan, et al.
Publicado: (2021)

Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3
por: Kim, Seulki, et al.
Publicado: (2022)

Microencapsulation and Application of Probiotic Bacteria Lactiplantibacillus plantarum 299v Strain
por: Sun, Weizhe, et al.
Publicado: (2023)

Effects of Lactiplantibacillus plantarum and Lactiplantibacillus brevis on fermentation, aerobic stability, and the bacterial community of paper mulberry silage
por: Zhang, Yulin, et al.
Publicado: (2022)

Preliminary evaluation of probiotic properties and safety profile of Lactiplantibacillus plantarum isolated from spontaneously fermented milk, Amabere amaruranu
por: Katiku, Mercy Mwikali, et al.
Publicado: (2022)

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products
por: Speranza, Barbara, et al.
Publicado: (2020)

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95
por: Letizia, Francesco, et al.
Publicado: (2023)

Bioprospecting Antimicrobials from Lactiplantibacillus plantarum: Key Factors Underlying Its Probiotic Action
por: Rocchetti, Maria Teresa, et al.
Publicado: (2021)

Comparative genomics of food-derived probiotic Lactiplantibacillus plantarum K25 reveals its hidden potential, compactness, and efficiency
por: Aziz, Tariq, et al.
Publicado: (2023)

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae
por: Zhang, Qiang, et al.
Publicado: (2022)

Probiotic Properties and Potentiality of Lactiplantibacillus plantarum Strains for the Biological Control of Chalkbrood Disease
por: Iorizzo, Massimo, et al.
Publicado: (2021)

Genome Sequence and Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum LPJZ-658
por: Deng, Liquan, et al.
Publicado: (2023)

Rice Bran Fermentation Using Lactiplantibacillus plantarum EM as a Starter and the Potential of the Fermented Rice Bran as a Functional Food
por: Moon, Song-Hee, et al.
Publicado: (2021)

Metabolite Pattern Derived from Lactiplantibacillus plantarum—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth
por: Koistinen, Ville M., et al.
Publicado: (2022)

The Carbohydrate Metabolism of Lactiplantibacillus plantarum
por: Cui, Yanhua, et al.
Publicado: (2021)

Rhizospheric Lactobacillus plantarum (Lactiplantibacillus plantarum) strains exhibit bile salt hydrolysis, hypocholestrolemic and probiotic capabilities in vitro
por: Singhal, Neelja, et al.
Publicado: (2021)

Anti-Obesity Potential through Regulation of Carbohydrate Uptake and Gene Expression in Intestinal Epithelial Cells by the Probiotic Lactiplantibacillus plantarum MGEL20154 from Fermented Food
por: Park, So Young, et al.
Publicado: (2023)

Evaluation of IR Biotyper for Lactiplantibacillus plantarum Typing and Its Application Potential in Probiotic Preliminary Screening
por: Li, Xiaoqiong, et al.
Publicado: (2022)

In Vitro Antidiabetic, Antioxidant Activity, and Probiotic Activities of Lactiplantibacillus plantarum and Lacticaseibacillus paracasei Strains
por: Won, GaYeong, et al.
Publicado: (2021)

Multifunctional Probiotic and Functional Properties of Lactiplantibacillus plantarum LRCC5314, Isolated from Kimchi
por: Yoon, Seokmin, et al.
Publicado: (2022)

Probiotic Properties and Optimization of Gamma-Aminobutyric Acid Production by Lactiplantibacillus plantarum FBT215
por: Kim, Jaegon, et al.
Publicado: (2022)

Optimization, Probiotic Characteristics, and Rheological Properties of Exopolysaccharides from Lactiplantibacillus plantarum MC5
por: Zhao, Xuefang, et al.
Publicado: (2023)

Phenotypic Traits and Probiotic Functions of Lactiplantibacillus plantarum Y42 in Planktonic and Biofilm Forms
por: Li, Jiayi, et al.
Publicado: (2023)

Whole Genome Sequencing of the Novel Probiotic Strain Lactiplantibacillus plantarum FCa3L
por: Karaseva, Olga, et al.
Publicado: (2023)

Postbiotics Production of Candidate-Probiotic Lactiplantibacillus plantarum AC131 with Renewable Bio Resources
por: Danova, Svetla, et al.
Publicado: (2023)

Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir
por: Aziz, Tariq, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_fnrd5vrflqrmvh2qvmk69hmdst