Lactiplantibacillus plantarum (formerly known as Lactobacillus plantarum) is consider as probiotic bacteria. According to WHO “Probiotics are live microorganisms which when administered in an adequate amount confer a health benefits on the host.”(Sanders at el.,2007). It also recognised as GRAS (Generally Recognised as Safe). Lactiplantibacillus plantarum is a versatile and beneficial probiotic bacterium commonly found in fermented foods and the human gastrointestinal tract. L. plantarum can help break down food, absorb nutrients, and fight off "bad" organisms that might cause diseases. Specific strains of L. plantarum are commonly added to fermented foods like yogurt and are also found in probiotic supplements L. plantarum, a powerful probiotic known for its numerous health-promoting properties. It plays a crucial role in supporting digestive health, boosting immunity, and maintaining overall well-being. People uses L. plantarum for eczema, high cholesterol, irritable bowel syndrome (IBS), a type of inflammatory bowel disease (ulcerative colitis), and to prevent the common cold or other respiratory tract infections. It is also used for diarrhoea, constipation, and many other conditions, but there is no good scientific evidence to support many of these other uses.

Physiological, Morphological and General Characteristics of Lactiplantibacillus plantarum

Lactiplantibacillus plantarum are gram-positive and bacilli-shaped, typically present as rods with rounded ends, appearing straight and measuring approximately 0.9-1.2 μm in width and 3-8 μm in length. They may occur singularly, in pairs, or form short chains. L. plantarum grows under the low buffering capacity in the gastrointestinal tract that shows a high tolerance to the consecutive exposure to HCL (pH 2.0) and bile salts. Furthermore, it used as cultures in artisanal food fermentation and industrial application. Meanwhile, they contribute to the conservation, flavour, and texture of the fermented foods. Therefore, it can grow at temperatures between 15 – 45oC (Valan et al., 2013 and De Vries et al., 2006). L. plantarum requires a fermentable carbohydrate as an energy source, besides it produces lactic acid as the major end-product. The noteworthy adaptation of L. plantarum to different ecological niches reflects its capacity to ferment a wide range of carbohydrates, including monosaccharides, disaccharides, and polysaccharides (Bringel et al., 2001). Moreover, it can ferment sugars to produce organic acids, such as acetic acid, succinic acid, and lactic acid, ethanol or carbon dioxide as major metabolites under specific conditions and selective substrates.

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Lactiplantibacillus Plantarum

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Common products containing Lactiplantibacillus plantarum as active ingredients.

Lactiplantibacillus plantarum is highly regarded for its diverse health benefits and wide-ranging applications across various industries, including food, pharmaceuticals, and agriculture. This versatile probiotic offers several key advantages, making it an invaluable asset for potential buyers. Its significance extends to boosting immunity, improving nutrient absorption, and potentially reducing inflammation, making it a valuable component in both dietary supplements and functional foods. It contributes to the fermentation process in foods such as sauerkraut, kimchi, yogurt, and pickles, enhancing their nutritional value and extending shelf life. Some common products in which L. plantarum are used as active ingredients for health benefits:

Dietary Supplements: Incorporate Lactiplantibacillus plantarum into your daily routine through high-quality probiotic supplements to support gut health and overall wellness.

Fermented Foods: Enjoy foods like yogurt, sauerkraut, kimchi, and pickles, which naturally contain this beneficial bacterium.

Functional Foods: Look for health products fortified with Lactiplantibacillus plantarum, designed to provide targeted digestive and immune support

Health Benefits and Applications of Lactiplantibacillus plantarum

Lactiplantibacillus plantarum plays a significant role in promoting gut health and overall wellbeing. L. plantarum, a commensal bacterium has been reported to reinforce the intestinal barrier and to reduce intestinal permeability in animal studies (Mao et. al. 1996; White et. al., 2006; Mennigen et.al., 2009). Scientifically recognized for its robust ability to survive the acidic environment of the stomach and thrive in the intestines, L. plantarum aids in maintaining a balanced gut microbiome. L. plantarum is notable for its capacity to produce beneficial compounds like lactic acid, which inhibits harmful bacteria and supports a healthy digestive system. By leveraging the benefits and diverse applications of L. plantarum, industries can solve common health problems, enhance product quality, and improve process efficiency, making this probiotic an invaluable component for potential buyers across various sectors.

Health Benefits :

  • Digestive Health: Lactiplantibacillus plantarum supports a balanced gut microbiome, alleviating common gastrointestinal issues such as bloating, gas, and constipation. It promotes efficient digestion and nutrient absorption, enhancing overall gastrointestinal function.
  • Immune Support: By bolstering the gut's natural defenses, this probiotic strengthens the immune system, helping the body fend off infections and illnesses.
  • Anti-inflammatory Properties: It has been shown to reduce inflammation, benefiting individuals with conditions such as irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD).
  • Mental Health: Emerging studies suggest that a healthy gut microbiome, supported by Lactiplantibacillus plantarum, can positively affect mental health, potentially reducing anxiety and depression symptoms.

Applications

Lactiplantibacillus plantarum is easy to be cultured. Therefore, it highly interested by researchers in the food industry application since it considered a safe probiotic (Zago et al., 2011). whereas, it can suppress the number of pathogenic microorganisms or maladies that can negatively affect humans or food products. Moreover, L. plantarum has widespread applications of the pharma industry by contributing significantly to human medicine without causing any side effects this belongs to the LAB and has been broadly used as a live diet supplement food industry. In addition, recent research reported that L. plantarum could be used as a vaccine vehicle (Quatravaux et al., 2006).

Food Industry :

  • Fermented Foods: Lactiplantibacillus plantarum is essential in the production of fermented foods like yogurt, sauerkraut, kimchi, and pickles. It enhances flavor, improves texture, and extends shelf life by inhibiting the growth of spoilage microorganisms.
  • Functional Foods: This probiotic can be added to a variety of food products, such as juices, cereals, and snack bars, to boost their health benefits, making them more appealing to health-conscious consumers.

Pharmaceuticals :

  • Dietary Supplements: Lactiplantibacillus plantarum is a key ingredient in many probiotic supplements designed to support digestive health, boost immunity, and promote overall well-being. These supplements come in various forms, including capsules, tablets, and powders.
  • Therapeutic Applications: Ongoing research explores its potential in treating conditions like IBS, IBD, and even certain mental health disorders. Its anti-inflammatory and immune-modulating properties make it a promising candidate for therapeutic use.

Agriculture :

  • Animal Feed: Incorporating Lactiplantibacillus plantarum into animal feed improves the gut health and growth rates of livestock. This probiotic helps enhance nutrient absorption and boosts the immune system of animals, leading to healthier livestock and more efficient farming practices.
  • Silage Production: It is used in the fermentation process of silage, which is feed made from grass or other crops. Lactiplantibacillus plantarum improves the preservation of nutrients in silage, ensuring higher quality feed for livestock.

Some other potential applications:

Bio-preservative:

  • Lactiplantibacillus plantarum has more notable potential as a probiotic bio-preservative because of its dual role as an indigenous human gut inhabitant and its long history of safe use as a starter culture in food fermentation. As well, it is one species particularly important as it used in dairy, vegetable and meat fermentations, in the conversion of grass to silage and some strains are marketed as commercial probiotics with health-promoting properties (De Vries et.al., 2006).

Antimicrobial and Antagonistic activity against some adverse microorganisms:

  • The health claims of L. plantarum permitted to develop different probiotic formulations, and its antibacterial properties are interesting for food safety as in the biopreservation technology (Russo et al., 2017). Several strains of L. plantarum have been found to produce different antimicrobial compounds and exhibit antagonistic activity against pathogenic and spoilage bacteria (Li et.al., 2016; Zhu et.al., 2014; Song et. al., 2014).

Production of bacteriocins:

  • Lactiplantibacillus plantarum strains have several forms of bacteriocins, which isolated from various niches, such as fermented milk, cheese, fermented cucumber, fermented olives, pasta, pineapple, grapefruit juice, sorghum beer and barley, molasses, Boza, kefir, and amasi (Todorov et al., 2011).Moreover, several reports proved that L. plantarum strains have a capability to produce different antimicrobial compounds and exhibit antagonistic activity against pathogenic and spoilage microorganisms (Song et. al., 2014).

Why Choose Us as Your Supplier?

Indo Gulf Company stands out as your trusted Lactiplantibacillus plantarum strains supplier. As the leading L. plantarum strains manufacturer, we guarantee stringent quality assurance, ensuring that you receive only the highest-grade probiotic, meticulously tested for purity and potency. Our commitment to excellence is reflected in our GMP and ISO certifications, which underscore our adherence to international standards. With five decades of experience exporting worldwide, we have established a reputation for reliability and excellence. We offer competitive pricing, making it cost-effective to integrate this powerful probiotic into your products. Our robust bulk order capabilities mean we can accommodate your needs, whether you require small batches or largescale quantities. Our exceptional customer service team is dedicated to providing personalized support, ensuring a seamless and satisfying experience from order placement to delivery. Choose Indo Gulf Company to buy L. plantarum strains and enjoy the benefits of a supplier that prioritizes your success and satisfaction.

Product Specifications

Buy Lactiplantibacillus plantarum strains from Indo Gulf Company, your trusted Lactiplantibacillus plantarum strains manufacturer and supplier. Our product is meticulously produced to ensure exceptional purity and potency. Each batch is crafted to meet the highest standards, with a concentration of 10^10 CFU/g. The product is available in various packaging options, including 1kg, 5kg, and 25kg vacuum-sealed foil bags, designed to preserve freshness and stability throughout its shelf life.

Purity: >99% pure, free from contaminants and adulterants

Concentration: 1010 CFU/g

Packaging Options: 1kg, 5kg, 25kg vacuum-sealed foil bags

Storage Conditions: Store in a cool, dry place at temperatures between 2°C and 8°C. Keep away from direct sunlight and moisture.

Shelf life: 24 months

FAQ

Q1. Primary Applications in Scientific Research?

Lactobacillus plantarum powder serves as a crucial tool in scientific research, primarily focusing on its probiotic effects. Studies often investigate its ability to enhance gut health by promoting the growth of beneficial bacteria, inhibiting the proliferation of harmful pathogens, and regulating intestinal barrier function. Furthermore, researchers explore its potential in modulating the immune system, including its role in stimulating immune responses, balancing inflammatory processes, and promoting immune tolerance. Additionally, Lactobacillus plantarum powder is studied for its applications in food science, particularly in fermentation processes to improve food safety, flavor, and nutritional value.

Q2. Distinguishing Characteristics for Probiotic Use

Lactobacillus plantarum powder possesses several distinguishing characteristics that make it well-suited for probiotic applications. Its high survivability in acidic and bile environments enables it to withstand the harsh conditions of the gastrointestinal tract, ensuring its viability upon ingestion. Moreover, its ability to adhere strongly to intestinal epithelial cells facilitates colonization and interaction with the host mucosa, enhancing its probiotic effects. Additionally, Lactobacillus plantarum has been found to produce antimicrobial peptides, which contribute to its ability to inhibit the growth of pathogenic bacteria and maintain a healthy microbial balance in the gut.

Q3. Mechanisms of Immune System Modulation:

Lactobacillus plantarum powder exerts its immunomodulatory effects through various mechanisms. Firstly, it interacts with gut-associated lymphoid tissue (GALT), including Peyer's patches and mesenteric lymph nodes, where it influences immune cell function and cytokine production. Additionally, Lactobacillus plantarum has been shown to induce the differentiation of regulatory T cells, which play a crucial role in immune tolerance and the prevention of autoimmune diseases. Furthermore, it enhances the secretion of anti-inflammatory cytokines such as interleukin-10 (IL-10) and transforming growth factor-beta (TGF-β), while suppressing the production of pro-inflammatory cytokines like tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6). These immunomodulatory actions contribute to maintaining immune homeostasis and protecting against infections and inflammatory disorders.

Q4. Production and Standardization for Research Use:

Lactobacillus plantarum powder is produced using controlled fermentation processes, typically involving the growth of the bacteria in a nutrient-rich medium under optimal conditions. After fermentation, the bacteria are harvested and concentrated before undergoing freeze-drying (lyophilization) to preserve their viability and stability. Standardization involves determining the concentration of live bacteria in the powder, often expressed as colony-forming units per gram (CFU/g), to ensure consistency and reproducibility in research studies. Quality control measures, including testing for purity, viability, and absence of contaminants, are implemented to meet regulatory requirements and ensure the safety and efficacy of the product.

Q5. Challenges in Experimental Settings:

Despite its numerous benefits, researchers may encounter challenges when working with Lactobacillus plantarum powder in experimental settings. One challenge is maintaining the viability and stability of the bacteria during storage and handling, particularly when exposed to fluctuating temperatures and humidity levels. Another challenge is ensuring accurate dosing and administration of the powder, as variations in dosage can affect experimental outcomes. Furthermore, researchers must consider strain-specific effects, as different strains of Lactobacillus plantarum may exhibit varying properties and behaviors. Additionally, interpreting results from studies involving Lactobacillus plantarum powder can be complex due to the dynamic and interconnected nature of the gut microbiome, which can influence the efficacy and outcomes of probiotic interventions. Hence, careful experimental design and rigorous data analysis are essential to overcome these challenges and derive meaningful insights from research studies involving Lactobacillus plantarum powder.

References:

  1. Sanders M.E., Gibson G., Gill H.S., Guarner F. Probiotics (2007): Their potential to impact human health. Counc. Agric. Sci. Technol. Issue Pap. ;36:1–20.
  2. Mao, Y. et al. (1996). The effects of Lactobacillus strains and oat fiber on methotrexateinduced enterocolitis in rats. Gastroenterology 111, 334–344.
  3. White, J. S. et al. (2006): The probiotic bacterium Lactobacillus plantarum species 299 reduces intestinal permeability in experimental biliary obstruction. Letters in applied microbiology 42, 19–23, doi: 10.1111/j.1472-765X.2005.01800.
  4. Mennigen, R. et al. (2009). Probiotic mixture VSL#3 protects the epithelial barrier by maintaining tight junction protein expression and preventing apoptosis in a murine model of colitis. American journal of physiology. Gastrointestinal and liver physiology 296, G1140– 1149, doi: 10.1152/ajpgi.90534.
  5. Valan Arasu M, Jung MW, Ilavenil S, Jane M, Kim DH, Lee KD, Park HS, Hur TY, Choi GJ, Lim YC and Al‐Dhabi NA (2013). Isolation and characterization of antifungal compound from Lactobacillus plantarum KCC‐10 from forage silage with potential beneficial properties. Journal of applied microbiology, 115(5):1172-85.
  6. De Vries MC, Vaughan EE, Kleerebezem M and de Vos WM, (2006). Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract. International Dairy Journal, 16(9):1018-1028
  7. Bringel F, Quénée P and Tailliez P, (2001). Polyphasic investigation of the diversity within Lactobacillus plantarum related strains revealed two L. plantarum subgroups. Systematic and applied microbiology, 24(4):561-571.
  8. . Zago M, Fornasari ME, Carminati D, Burns P, Suàrez V, Vinderola G, Reinheimer J and Giraffa G, (2011). Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. Food Microbiology, 28(5):1033-1040.
  9. Quatravaux S, Remize F, Bryckaert E, Colavizza D and Guzzo J, (2006). Examination of Lactobacillus plantarum lactate metabolism side effects in relation to the modulation of aeration parameters. Journal of applied microbiology, 101(4):903-912.
  10. .Russo P, Arena MP, Fiocco D, Capozzi V, Drider D and Spano G, (2017). Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelflife of cereal-based products. International journal of food microbiology, 247:48-54.
  11. Li P, Gu Q and Zhou Q, (2016). Complete genome sequence of Lactobacillus plantarum LZ206, a potential probiotic strain with antimicrobial activity against food-borne pathogenic microorganisms. Journal of biotechnology, 238:52-55.
  12. Zhu X, Zhao Y, Sun Y and Gu Q, (2014). Purification and characterisation of plantaricin ZJ008, a novel bacteriocin against Staphylococcus spp. from Lactobacillus plantarum ZJ008. Food chemistry, 165:216-23.
  13. .Song DF, Zhu MY and Gu Q, (2014). Purification and characterization of plantaricin ZJ5, a new bacteriocin produced by Lactobacillus plantarum ZJ5. PLoS One, 9(8):e105549.
  14. Li C, Song J, Kwok LY, Wang J, Dong Y, Yu H, Hou Q, Zhang H and Chen Y, (2017). Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage. Journal of dairy science, 100(4):2512-2525.
  15. Li C, Chen Y, Kwok LY, Chen X, Yu H, Yang H, Yang J, Xue J, Sun T and Zhang H, (2015). Identification of potential probiotic Lactobacillus plantarum isolates with broadspectrum antibacterial activity. Dairy science & technology, 95(3):381-92.
  16. Todorov SD, Rachman C, Fourrier A, Dicks LM, Van Reenen CA, Prévost H and Dousset X, (2011). Characterization of a bacteriocin produced by Lactobacillus sakei R1333 isolated from smoked salmon. Anaerobe, 17(1):23-31.