Lactobacillus plantarum adhesion and colonization: identification of adhesins and effects of intestinal environment on biofilm development

Vastano, Valeria; Capri, Ugo; Muscariello, Lidia; Marasco, Rosangela; Sacco, Margherita

doi:10.1016/j.jbiotec.2010.09.829

Cited by 3 publications

(3 citation statements)

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“…plantarum LM3 has the potential of binding human plasminogen (Plg). This work also provided the evidence that the cell wall fraction of Lactobacillus strain (LM3) surface-displayed enolase which has the capacity to bind to plasminogen [ 129 ]. Vastano et al [ 129 ] analyzed Lb.…”

Section: Quality/functional Properties Of Fermented Foodsmentioning

confidence: 99%

“…This work also provided the evidence that the cell wall fraction of Lactobacillus strain (LM3) surface-displayed enolase which has the capacity to bind to plasminogen [ 129 ]. Vastano et al [ 129 ] analyzed Lb. plantarum LM3 for tolerance to GI environmental conditions, found intrinsically resistant to stimulate pancreatic juice and to bile salts.…”

Section: Quality/functional Properties Of Fermented Foodsmentioning

confidence: 99%

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Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Behera¹,

Ray²,

Zdolec

2018

BioMed Research International

295

202

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Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

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Section: Quality/functional Properties Of Fermented Foodsmentioning

confidence: 99%

Section: Quality/functional Properties Of Fermented Foodsmentioning

confidence: 99%

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Behera¹,

Ray²,

Zdolec

2018

BioMed Research International

295

202

View full text Add to dashboard Cite

show abstract

“…It is a facultative, homofermentative lactic acid bacterium that is widely distributed in fermented foods and various ecological niches, including plants, animals, and the human gut [ 2 , 3 ]. According to the Food and Agriculture Organization of the United Nations/World Health Organization, probiotics should have outstanding gastrointestinal tolerance, intestinal epithelial cell adhesion ability, and safety [ 4 ]. Lpb.…”

Section: Introductionmentioning

confidence: 99%

Whole Genome Sequence of Lactiplantibacillus plantarum HOM3204 and Its Antioxidant Effect on D-Galactose-Induced Aging in Mice

Zhang¹,

Shin

Wang³

et al. 2023

J. Microbiol. Biotechnol.

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Lactiplantibacillus plantarum , previously named Lactobacillus plantarum , is a facultative, homofermentative lactic acid bacterium widely distributed in nature. Several Lpb. plantarum strains have been demonstrated to possess good probiotic properties, and Lpb. plantarum HOM3204 is a potential probiotic strain isolated from homemade pickled cabbage plants. In this study, whole-genome sequencing was performed to acquire genetic information and predict the function of HOM3204, which has a circular chromosome of 3,232,697 bp and two plasmids of 48,573 and 17,060 bp, respectively. Moreover, various oxidative stress-related genes were identified in the strain, and its antioxidant activity was evaluated in vitro and in vivo. Compared to reference strains, the intracellular cell-free extracts of Lpb. plantarum HOM3204 at a dose of 10 10 colony-forming units (CFU)/ml in vitro exhibited stronger antioxidant properties, such as total antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl radical scavenging rate, superoxide dismutase activity, and glutathione (GSH) content. Daily administration of 10 9 CFU Lpb. plantarum HOM3204 for 45 days significantly improved the antioxidant function by increasing the glutathione peroxidase activity in the whole blood and GSH concentration in the livers of D-galactose-induced aging mice. These results suggest that Lpb. plantarum HOM3204 can potentially be used as a food ingredient with good antioxidant properties.

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Complete genome sequence of bacteriocin-producing Lactobacillus plantarum KLDS1.0391, a probiotic strain with gastrointestinal tract resistance and adhesion to the intestinal epithelial cells

et al. 2017

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Lactobacillus plantarum KLDS1.0391 is a probiotic strain isolated from the traditional fermented dairy products and identified to produce bacteriocin against Gram-positive and Gram-negative bacteria. Previous studies showed that the strain has a high resistance to gastrointestinal stress and has a high adhesion ability to the intestinal epithelial cells (Caco-2). We reported the entire genome sequence of this strain, which contains a circular 2,886,607-bp chromosome and three circular plasmids. Genes, which are related to the biosynthesis of bacteriocins, the stress resistance to gastrointestinal tract environment and adhesive performance, were identified. Whole genome sequence of Lactobacillus plantarum KLDS1.0391 will be helpful for its applications in food industry.

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Lactobacillus plantarum adhesion and colonization: identification of adhesins and effects of intestinal environment on biofilm development

Cited by 3 publications

References 0 publications

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Whole Genome Sequence of Lactiplantibacillus plantarum HOM3204 and Its Antioxidant Effect on D-Galactose-Induced Aging in Mice

Complete genome sequence of bacteriocin-producing Lactobacillus plantarum KLDS1.0391, a probiotic strain with gastrointestinal tract resistance and adhesion to the intestinal epithelial cells

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