Mingxin Lin , Shuiqing Lin , Hui He , Yayin Yu , Jinmei Hu , Lin Zhou
{"title":"发酵饮料中的植物乳杆菌:性质、作用机制及前景展望","authors":"Mingxin Lin , Shuiqing Lin , Hui He , Yayin Yu , Jinmei Hu , Lin Zhou","doi":"10.1016/j.jff.2025.106864","DOIUrl":null,"url":null,"abstract":"<div><div>This review explores the potential of <em>Lactiplantibacillus plantarum</em> (<em>L. plantarum</em>) in advancing probiotic fermented beverages, driven by rising health-conscious consumer trends. Recognized for its safety, metabolic flexibility, and environmental adaptability, <em>L. plantarum</em> improves beverage quality by enhancing sensory characteristics, prolonging shelf life, and boosting probiotic efficacy. Its functional mechanisms include antioxidant and antimicrobial activity, mitigation of undesirable compounds, and generation of flavor-enhancing and bioactive metabolites. Microbial interactions, substrate composition, and processing conditions influence fermentation outcomes. Current challenges center on optimizing multi-strain synergies and deciphering microbial communication networks to enhance functionality. Notably, elucidating the mechanisms underlying the interactions between <em>L</em>. <em>plantarum</em> and other strains is identified as a key area for future research, with the potential to drive sustainable development and innovation in this sector.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"129 ","pages":"Article 106864"},"PeriodicalIF":4.0000,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Lactiplantibacillus plantarum in fermented beverages: Properties, mechanisms, and future prospects\",\"authors\":\"Mingxin Lin , Shuiqing Lin , Hui He , Yayin Yu , Jinmei Hu , Lin Zhou\",\"doi\":\"10.1016/j.jff.2025.106864\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This review explores the potential of <em>Lactiplantibacillus plantarum</em> (<em>L. plantarum</em>) in advancing probiotic fermented beverages, driven by rising health-conscious consumer trends. Recognized for its safety, metabolic flexibility, and environmental adaptability, <em>L. plantarum</em> improves beverage quality by enhancing sensory characteristics, prolonging shelf life, and boosting probiotic efficacy. Its functional mechanisms include antioxidant and antimicrobial activity, mitigation of undesirable compounds, and generation of flavor-enhancing and bioactive metabolites. Microbial interactions, substrate composition, and processing conditions influence fermentation outcomes. Current challenges center on optimizing multi-strain synergies and deciphering microbial communication networks to enhance functionality. Notably, elucidating the mechanisms underlying the interactions between <em>L</em>. <em>plantarum</em> and other strains is identified as a key area for future research, with the potential to drive sustainable development and innovation in this sector.</div></div>\",\"PeriodicalId\":360,\"journal\":{\"name\":\"Journal of Functional Foods\",\"volume\":\"129 \",\"pages\":\"Article 106864\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2025-05-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Functional Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1756464625002063\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464625002063","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Lactiplantibacillus plantarum in fermented beverages: Properties, mechanisms, and future prospects
This review explores the potential of Lactiplantibacillus plantarum (L. plantarum) in advancing probiotic fermented beverages, driven by rising health-conscious consumer trends. Recognized for its safety, metabolic flexibility, and environmental adaptability, L. plantarum improves beverage quality by enhancing sensory characteristics, prolonging shelf life, and boosting probiotic efficacy. Its functional mechanisms include antioxidant and antimicrobial activity, mitigation of undesirable compounds, and generation of flavor-enhancing and bioactive metabolites. Microbial interactions, substrate composition, and processing conditions influence fermentation outcomes. Current challenges center on optimizing multi-strain synergies and deciphering microbial communication networks to enhance functionality. Notably, elucidating the mechanisms underlying the interactions between L. plantarum and other strains is identified as a key area for future research, with the potential to drive sustainable development and innovation in this sector.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.