磅。 植物属于 乳酸杆菌属，被广泛认为是一种益生菌，从物种分析来看可能具有益生菌潜力。然而，益生菌在宿主胃肠道中发挥作用的先决条件是对胃酸、胆汁盐和降解酶等不利因素的良好耐受性，以及在胃肠道中完成定植的能力[ 14 ]。因此，  LB。植物 必须具有较高的胃肠道存活率才能满足作为益生菌发育的基本要求。Kriti Ghatani 和 Buddhiman Tamang [ 15 ] 分离出一株 Lb。植物 从发酵牦牛乳制品中提取，然后在 MRS 肉汤中加入胆固醇和胆汁盐，以确定所选菌株的耐受性。结合耐酸性、胆汁盐水解酶活性和细胞表面疏水性，他们证实了这一菌株的 Lb. 植物 对人的胃酸和胆汁的腐蚀和毒性作用具有耐受性，可以粘附宿主细胞完成定植。Wang, GQ 和 Chen, Y. 等人。[ 16 ] 记录了口服 Lb后不同时间小鼠肠道的图像。植物，确认 Lb。植物 AR17-1 可以在肠道中定殖并发挥作用，这意味着 Lb. 植物 具有益生菌潜力。

作为 Lb的载体。植物 进入人体，  Lb。具有高活菌数的植物发酵食品有可能被开发成可以在人体中发挥健康作用的益生菌食品。然而，这些发酵食品作为益生菌食品的功能还取决于食品中益生菌的胃肠道存活率。不同的食物基质对Lb的胃肠道存活率也有显着影响 。植物。最广泛使用的基质是乳制品，包括酸奶、奶酪等。乳制品中较高的脂肪和乳清蛋白含量使其对胃酸的缓冲能力更好，可以提高益生菌的胃肠道存活率[ 17, 18 ]。此外，其他发酵食品，如水果和蔬菜汁、燕麦和谷类食品以及肉制品也常被用作食品基质，以制造将益生菌带入人体胃肠道的发酵食品。肉制品中的脂肪可以保护益生菌免受低 pH 值和胆汁盐的影响 [ 18 ]，谷物中较高的糖分使益生菌能够更好地耐受肠道条件 [ 19 ]，而果蔬汁相对较短的消化时间可以大大减少不良反应。胃环境对益生菌的影响 [ 20 , 21 ]。当前 磅。植物- 可能具有益生菌潜力的发酵食品包括乳制品、肉制品、豆制品、水果和蔬菜以及谷物，其中 Lb。植物。 高。不过，关于食物基质对益生菌胃肠道存活率影响的研究还比较少，希望以后有更多的研究集中在这方面。

如上所述，  Lb。植物 具有被开发为益生菌的潜力，因为它具有出色的抗心血管特性，以及在胃肠道中的良好耐受性，这对人类健康很重要。此外，一些研究表明，用它发酵的食品比发酵前有更好的健康益处，可能有能力发展成益生菌功能食品。Lb的应用 。植物 在不同种类食品中的作用，以及其发酵食品的相应作用， 见图1 和 表1。

Fruits and vegetables are rich in phenolic substances, carotenoids, flavonoids, and vitamin C, which have good antioxidant effects. Therefore, scientists hope to develop functional beverages based on fruit and vegetable juices and improve their antioxidant capacity through fermentation. In earlier research, some fermented juices with antioxidant functions, such as apple, orange, jujube, and coconut juices have been produced and proven to have a better ability to scavenge free radicals. In recent years, there have also been many reports on the antioxidant functional juice fermented by Lb. plantarum. Wu, Li, et al. [143] compared the antioxidant activity of blueberry and blackberry juices before and after fermentation based on ABTS methods, and they found that the ABTS radical scavenging activity of blackberry and blueberry juices fermented with Lactobacillus plantarum increased by 53.3% and 64.0%, respectively, compared to the juice before fermentation. The same results were also reported in fermented vegetable juice. Zhang, Duan, et al. [144] also found that the DPPH radical scavenging rate and ABTS free radical scavenging rate of carrot juice after 72 h of fermentation by Lb. plantarum WZ-01 were increased to some extent compared to their pre-fermentation state. These results suggest that fermentation by Lb. plantarum can effectively enhance the free radical scavenging activity of juices, and fermented fruit and vegetable juices can be developed as a good antioxidant functional beverage.

In addition to fruit and vegetable juice, there are also reports on the application of Lb. plantarum in the fermentation of other types of foods, including dairy products [132], soybean products [129], fermented sausages [139]. All these types of fermented foods show better antioxidant capacity in vitro compared with prior to fermentation.

The development of Lb. plantarum-fermented foods with cholesterol-lowering effects have achieved some results, including dairy products, soybean products, fruits and vegetables, aquatic products. As early as 2015, Jeon, Lee, et al. [145] isolated a strain of lactic acid bacteria from kimchi that could lower cholesterol in vitro, named Lb. plantarum EM. Four years later, they utilized Lb. plantarum EM as a fermenting strain in cabbage-apple juice to investigate the health-promoting effects of fermented juice on high-cholesterol diet rats. It was found that the serum levels of TG, TC, and LDL-C were greatly reduced, and HDL-C levels were increased in rats fed with fermented juice compared to unfermented juice. Many scientists have obtained similar results with different types of fermented foods. Cao, Wu, et al. [131] pointed out that soy extract fermented by Lb. plantarum could regulate lipid metabolism through signaling pathways and thus lower cholesterol. Li, Wu, et al. [135] analyzed the microbial diversity of rat feces and found that skim milk fermented with Lb. plantarum WW could regulate intestinal flora and lower cholesterol levels. Hu, Zheng, et al. [128] found that Lb. plantarum FZU3013-fermented Laminaria japonica could affect the expression of genes involved in lipid metabolism and bile acid homeostasis in rats.

There are few reports on the hypotensive effects of Lb. plantarum-fermented foods, and most of those reports focused on fermented foods that can inhibit ACE activity and are mainly fermented dairy products. In addition to dairy products, the same findings have been reported for other fermented foods, such as soy milk [71], fermented sausages [146], and fruits like guava [147]. However, due to the lack of relevant studies, it cannot be ascertained whether fermented foods are effective in in vivo experiments.

Several studies have confirmed the hypoglycemic effect of Lb. plantarum-fermented foods. Zhong, Abdullah, et al. [126] used blueberry as a fermentation substrate. Blueberries are widely considered to have a good antidiabetic ability and the potential to treat early-stage diabetes. In their research, they found that, compared with the non-fermented blueberry juice, the fumarate contents in blueberry juice fermented by Lb. plantarum were significantly increased, which could maintain glucose homeostasis. In addition, fermentation altered the concentrations of phenolic compounds in blueberry juice, which promoted glucose consumption. They employed HepG2 cell lines as a model to confirm that fermented juice significantly enhanced cellular glucose consumption [148]. In addition to this, Lb. plantarum fermentation also increases α-Amylase and α-glucosidase inhibitory activity, thus reducing carbohydrate hydrolysis for the effective control of diabetes [149].

In conclusion, it can be seen that Lb. plantarum-fermented foods show good effects in in vitro experiments, and have the potential to be developed into probiotic products. Moreover, in addition to conferring additional functional characteristics to the foods, Lb. plantarum fermentation may improve the properties of traditional fermented foods. Compared with unfermented food, fermented food can produce bacteriocins with good antimicrobial properties and extended storage time [150]; it may also have better stability [151], and its flavor will be improved to meet consumers’ demands [124]。目前报道的功能性发酵食品种类繁多，涵盖基本饮食，如乳制品、水果、蔬菜、肉制品、大豆、谷类等。这些因素综合表明，发展中的 Lb。植物发酵食品并在日常生活中补充这些食品可能对人类健康具有重要意义。