Lactobacillus plantarum

Lactobacillus plantarum

Lactobacillus plantarum are beneficial bacteria that belong in the Lactobacillus genus. They are very versatile species and they can even survive harsh environments including stomach acid and pH fluctuations with ease. The optimal temperature at which Lactobacillus plantarum can grow is very close to normal body temperature, so these bacteria are truly tailor-made for the human body. In addition, these health-enhancing bacteria fiercely attack disease-causing pathogens, thus, protecting the body from a wide array of serious medical conditions.

Loading up on these beneficial bacteria can help improve your overall health. Lactobacillus plantarum can be found in sourdough bread, sauerkraut, kimchi, olive brines, and other fermented food products. It is also available as supplements in many health food stores.

Benefits of Lactobacillus plantarum

A large body of scientific evidence supports the many health benefits of taking Lactobacillus plantarum:

Increases the Absorption and Production of Vitamins and Minerals

According to one study, a probiotic strain named Lactobacillus plantarum LZ227, exhibits the ability to produce B-group vitamins riboflavin (B2) and folate (B9).^[1] This finding is highly significant because deficiencies in these vitamins are associated with a variety of disorders and diseases. In addition, another study also found that intake of a fruit drink containing Lactobacillus plantarum can increase iron absorption by approximately 50 % in healthy young women.^[2]

Aids in Weight Loss and Helps Lower High Blood Pressure

Higher intake of Lactobacillus plantarum can help boost your weight loss efforts and lower your risk for obesity and hypertension. Results from one study involving obese and hypertensive Russian adults show that a 1500 kcal per day diet supplemented with cheese containing the probiotic Lactobacillus plantarum reduced body mass index (BMI) and blood pressure after 3 weeks.^[3]

Lowers Risk for Cardiovascular Disease

There is compelling evidence that intake of fermented milk containing Lactobacillus plantarum can help improve different markers of cardiovascular disease and reduce its prevalence. According to a study conducted in postmenopausal women with metabolic syndrome who were given fermented milk containing Lactobacillus plantarum, researchers found a significant reduction in the levels of total cholesterol, blood sugar and other inflammatory markers of cardiovascular disease such as γ-glutamyltranspeptidase, homocysteine and interleukin-6.^[4]

Maintains a Healthy Digestive System

Numerous clinical trials have shown that the strain Lactobacillus plantarum 299v (Lp299v) has a positive effect on digestive health. For instance, Lp299v supplementation in patients who suffer from irritable bowel syndrome (IBS) was able to reduce gas problems and abdominal pain.^[5-7] Moreover, another study found that intake of Lp299v can also counteract harmful bacteria in the intestinal tract and can reduce the level of pro-inflammatory substances such as fibrinogen and reactive oxygen species.^[8]

Accelerates Wound Healing

Bacterial infection impairs the wound healing process. Interestingly, one study revealed that Lactobacillus plantarum significantly reduced wound bacterial load and damaged cells, and induced wound healing in non-diabetics and diabetics.^[9]

References:

1. Li P, Zhou Q, Gu Q. Complete genome sequence of Lactobacillus plantarum LZ227, a potential probiotic strain producing B-group vitamins. J Biotechnol. 2016;234:66-70.
2. Hoppe M, Önning G, Berggren A, Hulthén L. Probiotic strain Lactobacillus plantarum 299v increases iron absorption from an iron-supplemented fruit drink: a double-isotope cross-over single-blind study in women of reproductive age. The British Journal of Nutrition. 2015;114(8):1195-1202. doi:10.1017/S000711451500241X.
3. Sharafedtinov K.K., Plotnikova O.A., Alexeeva R.I., Sentsova T.B., Songisepp E., Stsepetova J., Smidt I., Mikelsaar M. Hypocaloric diet supplemented with probiotic cheese improves body mass index and blood pressure indices of obese hypertensive patients—A randomized double-blind placebo-controlled pilot study. Nutr. J. 2013;12:138. doi: 10.1186/1475-2891-12-138.
4. Barreto F.M., Colado Simão A.N., Morimoto H.K., Batisti Lozovoy M.A., Dichi I., Helena da Silva Miglioranza L. Beneficial effects of Lactobacillus plantarum on glycemia and homocysteine levels in postmenopausal women with metabolic syndrome. Nutrition. 2014;30:939–942. doi: 10.1016/j.nut.2013.12.004.
5. Nobaek S, Johansson ML, Molin G, et al. (2000) Alteration of intestinal microflora is associated with reduction in abdominal bloating and pain in patients with irritable bowel syndrome. Am J Gastroenterol 95, 1231–1238.
6. Niedzielin K, Kordecki H & Birkenfeld B (2001) A controlled, double-blind, randomized study on the efficacy of Lactobacillus plantarum 299 V in patients with irritable bowel syndrome. Eur J Gastroenterol Hepatol 13, 1143–1147.
7. Ducrotte P, Sawant P & Jayanthi V (2012) Clinical trial: Lactobacillus plantarum 299v (DSM 9843) improves symptoms of irritable bowel syndrome. World J Gastroenterol 18, 4012–4018.
8. Johansson ML, Nobaek S, Berggren A, et al. (1998) Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats. Int J Food Microbiol 42, 29–38.
9. Peral MC, Rachid MM, Gobbato NM, Huaman martinez MA, Valdez JC. Interleukin-8 production by polymorphonuclear leukocytes from patients with chronic infected leg ulcers treated with Lactobacillus plantarum. Clin Microbiol Infect. 2010;16(3):281-6.