article · Food & Function
<i>Lactiplantibacillus plantarum</i> is a probiotic known for its diverse health-promoting effects. In the current study, fifty lactic acid bacteria isolates were screened for probiotic characteristics, cholesterol-reducing potential, antioxidant activity, and antimicrobial properties. Among these, one isolate, namely LVS14, exhibited remarkable probiotic and cholesterol-reducing capabilities. Phenotypically, the isolate LVS14 demonstrated no hemolytic activity and was susceptible to antibiotics under investigation, indicating its safety. Additionally, LVS14 reduced total cholesterol levels <i>in vitro</i> by 19.5% in an MRS broth medium. Whole genome sequencing was employed to gain insights into the safety profile and probiotic attributes of LVS14 at the genomic level. The genome sequence of LVS14 revealed several genes associated with stress responses, carbohydrate metabolism, and cholesterol assimilation. LVS14 was subsequently used as a probiotic culture in fermented milk, and its impact on the milk's physicochemical properties, viscosity, and sensory characteristics was assessed. The results indicated that incorporating the LVS14 strain into fermented milk did not alter its physicochemical properties but enhanced its sensory attributes. The therapeutic potential of <i>L. plantarum</i> LVS14 in mitigating the adverse effects of a high-fat diet was also evaluated <i>in vivo</i>, focusing on lipid metabolism, antioxidant enzyme activity, and hormonal balance to support metabolic health. The novel fermented milk improved the adipose tissue morphology, decreased the size of adipocytes, and the lipid profile, except HDL-cholesterol in rats fed a high-fat diet. In conclusion, the <i>L. plantarum</i> LVS14 strain is a promising probiotic for developing functional fermented dairy products, contributing to cholesterol reduction and boosting overall health and well-being.
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DOI: 10.1039/d5fo00560d
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