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Iranian Journal of Public Health، جلد ۵۳، شماره ۱۰، صفحات ۲۲۰۱-۲۲۱۳
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عنوان انگلیسی The Benefits and Applications of Lactobacillus plantarum in Food and Health: A Narrative Review
چکیده انگلیسی مقاله Lactobacillus plantarum is a type of gram-positive lactic acid bacteria. This bacterium is considered a safe probiotic and, many applications and benefits including prolonging food shelf-life, enhancing antioxidant activity, improving food flavor characteristics and antimicrobial activities in the food industry, and application as a potential starter for dairy products have been attributed to it. Various studies have also emphasized its health-giving properties. As a result, the features and wide application of this bacterium, as well as the safety of L. plantarum and its strains, have made it a popular probiotic in the food and medical industries. Thus, in the present study keywords including L. plantarum and Lactiplantibacillus plantarum along with application, benefits, food, health, anti-oxidant, anti-diabetic, anti-obesity, anti-inflammatory, antiviral, and anti-depression were searched in databases of PubMed, Scopus, Web of Science, Sience direct and Google Scholar with no time restriction. Then, important features, benefits, and uses of L. plantarum were categorized and discussed. The ability of L. plantarum on the food such as prolonging food shelf-life, enhancing antioxidant activity, improving food flavor characteristics and antimicrobial activities in the food industry, and as a potential starter for dairy products is effective. In addition, several studies have emphasized of L. plantarum health-giving properties.
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نویسندگان مقاله | Davood Zare
Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran


| Hadis Aryaee
Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran


| Saeed Mirdamadi
Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran


| Faezeh Shirkhan
Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
نشانی اینترنتی https://ijph.tums.ac.ir/index.php/ijph/article/view/33736
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