Lactobacillus plantarum and Its Probiotic and Food Potentialities
Lactobacillus plantarum and Its Probiotic and Food Potentialities
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DOI：
10.1007/s12602-017-9264-z
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发表时间：
2017-06-01
影响因子：
4.9
通讯作者：
Drider, Djamel
中科院分区：
文献类型：
--
作者：
Seddik, Hamza Ait;Bendali, Farida;Drider, Djamel
声称植物乳杆菌的益生菌健康效果的研究数量正在增加。Lb. plantarum是一种乳酸菌，存在于不同的生态环境中，突出了其特殊的适应能力和基因组可塑性。另一个需要强调的功能是Lb的功能。植物源细菌产生多种有效的细菌素，这些细菌素是可能用作食品防腐剂或抗生素补充剂的抗微生物肽。综合考虑，所有这些特性设计了Lb。plantarum作为学术研究的真正模型和具有前景应用的可行生物制剂。本综述旨在阐明Lb的安全性。plantarum和贯穿其有益主张的主要研究。解释益生菌相关功能的机制进行了讨论。
The number of studies claiming probiotic health effects of Lactobacillus plantarum is escalating. Lb. plantarum is a lactic acid bacterium found in diverse ecological niches, highlighting its particular capabilities of adaptation and genome plasticity. Another function that needs to be underlined is the capabilities of Lb. plantarum to produce diverse and potent bacteriocins, which are antimicrobial peptides with possible applications as food preservative or antibiotic complementary agents. Taken together, all these characteristics design Lb. plantarum as a genuine model for academic research and viable biological agent with promising applications. The present review aims at shedding light on the safety of Lb. plantarum and run through the main studies underpinning its beneficial claims. The mechanisms explaining probiotic- related features are discussed.