Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid

Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria

“…Lactobacilli are extensively investigated in the food industry due to their beneficial effects. According to current taxonomic classification, Lactobacillus plantarum and Lactobacillus fermentum were renamed as Lactiplantibacillus plantarum and Limosilactobacillus fermentum , respectively [ 41 , 42 ]. In our work, Lactococcus lactis subsp.…”

Effects of Probiotic Supplementation on Exercise and the Underlying Mechanisms

“…Accordingly, changes in bile acids caused by intestinal metabolic microorganisms have been found to promote fatty acid uptake [51]. In accordance with these findings, studies on supplementation with probiotics have shown that they can increase the concentration of free amino acids, bioactive peptides, γ-aminobutyric acid, and other nutrients and metabolites through enzymatic breakdown of proteins, as well as play a role in host energy metabolism [52,53]. Furthermore, probiotic BC30 administration improved protein absorption and increased vertical jumping ability [40].…”

“…Probiotic Regulation of Metabolism [41] Lactobacillus plantarum Increase of plasma-branched amino acids and improvement of exercise performance [48] Probiotics that produce short-chain fatty acids Source of host energy and improvement of insulin sensitivity and energy expenditure [50] Probiotics that modulate host amino acids Modifications in glutathione metabolism [52] Lactiplantibacillus plantarum Enhancement of digestion and absorption of nutrients, and stimulation of the synthesis of beneficial compounds [56] Bifidobacterium and Lactobacillus Improvement in glucose metabolism in pregnant women with diet-controlled gestational diabetes mellitus [57] Lactobacillus plantarum Improvement in gut microbiota structure and lipid metabolism in mice fed high fat diet…”

Biosynthesis of gamma-aminobutyric acid by Lactiplantibacillus plantarum K16 as an alternative to revalue agri-food by-products

“…Therefore, the optimisation process was performed by studying different levels of one fermentation parameter while keeping unchanged the other fermentation parameters. The beginning of this optimisation process was explained in a previous study 39 , where the incubation temperature, concentration of yeast extract and fermentation time were evaluated. The results of this experiments indicated that the initial conditions to continue the optimisation process should be MRS broth supplied with 5 g/L of glucose, 12 g/L of yeast extract, an initial pH of 5.5, inoculum of 1%, 500 mM of MSG, incubation temperature of 34 °C and 96 h of fermentation.…”

“…In our previous study, L. plantarum K16 was isolated from Kimchi and identified as GABA-producer. Then, it was evaluated how parameters such as temperature, the concentration of yeast extract and incubation time influenced the GABA production by L. plantarum K16 39 Therefore, the objective of this study was to continue with the analysis of parameters, such as inoculum percentage, initial pH, monosodium glutamate (MSG) concentration, and glucose concentrations, involved in the GABA production of L. plantarum K16 using MRS broth and achieve the highest yield of GABA in this medium. Afterwards, a fermentation trial was performed to determine if tomato, green pepper, apple, or orange by-products could be considered as suitable fermentation substrates to obtain GABA-rich fermented products.…”