Journal
MICROORGANISMS
Volume 9, Issue 2, Pages -Publisher
MDPI
DOI: 10.3390/microorganisms9020349
Keywords
fermented foods; health benefits; Lactiplantibacillus plantarum; probiotics
Categories
Funding
- European Union [713714 ESR 07]
- Italian Ministry of University and Research (National Interest Research Project) [PRIN 20152LFKAT]
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Fermented food microbes, especially Lpb. plantarum strains, have the potential to promote health, are genetically related to probiotic bacteria, exhibit strong adaptation abilities, and have various beneficial effects on host health.
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, 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 for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. 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., antimicrobial, antioxidative, antigenotoxic, anti-inflammatory and immunomodulatory, in several in vitro and in vivo studies. This review provides an overview of fermented-associated Lpb. plantarum health benefits with evidence from clinical studies. Probiotic criteria that fermented-associated microbes need to fulfil are also reported.
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