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Review
. 2023 Mar:268:127289.
doi: 10.1016/j.micres.2022.127289. Epub 2022 Dec 22.

A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights

Noemí Echegaray  1 , Birsen Yilmaz  2 , Heena Sharma  3 , Manoj Kumar  4 , Mirian Pateiro  1 , Fatih Ozogul  5 , Jose Manuel Lorenzo  6
Affiliations
Free article
Review

A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights

Noemí Echegaray et al. Microbiol Res. 2023 Mar.
Free article

Abstract

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

Keywords: Fermented food; Gut microbiome; Health; Lactiplantibacillus plantarum; Omics; Probiotic.

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Conflict of interest statement

Conflicts of Interest The authors declare no conflict of interest.

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