Literature Review: The Potential Health Benefits of Lactiplantibacillus plantarum as a Probiotic and Its Applications in Human Health
Keywords:
Lactiplantibacillus plantarum, probiotic, biotechnology, functional food, health innovation, microbiomeAbstract
Lactiplantibacillus plantarum is a versatile lactic acid bacterium frequently found in fermented foods and the human gut. Owing to its metabolic flexibility and adaptability, this species has become one of the most extensively studied probiotics. Recent developments in food biotechnology highlight its potential in advancing preventive and therapeutic healthcare through microbiome modulation and functional food innovation. This article provides a narrative review of current literature regarding the biological activities, probiotic mechanisms, and technological applications of L. plantarum. Data were synthesized from recent scientific publications, emphasizing innovations in formulation and health-related outcomes. The review summarizes that L. plantarum can regulate gut microbiota composition, exhibit antioxidant and anti-inflammatory effects, improve lipid metabolism, and enhance immune responses. Technological advances—such as microencapsulation, fermentation optimization, and genetic enhancement—further strengthen its functional stability and bioavailability. Through its wide-ranging health benefits and compatibility with modern biotechnological innovations, L. plantarum represents a promising next-generation probiotic contributing to the transformation of healthcare toward a more preventive and sustainable system.
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