Advancements in Lactiplantibacillus plantarum: probiotic characteristics, gene editing technologies and applications.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-01-02 DOI:10.1080/10408398.2024.2448562

Zhiqi Zhang, Haorui Niu, Qiu Qu, Dingming Guo, Xuchun Wan, Qianqian Yang, Zihao Mo, Siyu Tan, Qian Xiang, Xue Tian, Hongju Yang, Zhi Liu

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引用次数: 0

Abstract

The exploration of microorganisms in fermented products has become a pivotal area of scientific research, primarily due to their widespread availability and profound potential to improve human health. Among these, Lactiplantibacillus plantarum (formerly known as Lactobacillus plantarum) stands out as a versatile lactic acid bacterium, prevalent across diverse ecological niches. Its appeal extends beyond its well-documented probiotic benefits to include the remarkable plasticity of its genome, which has captivated both scientific and industrial stakeholders. Despite this interest, substantial challenges persist in fully understanding and harnessing the potential of L. plantarum. This review aims to illuminate the probiotic attributes of L. plantarum, consolidate current advancements in gene editing technologies, and explore the multifaceted applications of both wild-type and genetically engineered strains.

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植物乳杆菌的研究进展：益生菌特性、基因编辑技术及应用。

对发酵产品中微生物的探索已成为科学研究的关键领域，主要是因为它们的广泛可用性和改善人类健康的巨大潜力。其中，植物乳杆菌（以前称为植物乳杆菌）是一种多用途乳酸菌，普遍存在于不同的生态位中。它的吸引力不仅在于其益生菌的好处，还包括其基因组的显著可塑性，这吸引了科学界和工业界的利益相关者。尽管有这种兴趣，但在充分了解和利用植物L. plantarum的潜力方面仍然存在实质性的挑战。本文旨在阐明植物乳杆菌的益生菌特性，整合基因编辑技术的最新进展，并探讨野生型和基因工程菌株的多方面应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.