Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (3)

Search Parameters:
Keywords = Lactiplantibacillus plantarum BXM2

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
14 pages, 2818 KiB  
Article
Microencapsulation of Lactiplantibacillus plantarum BXM2 in Bamboo Shoot-Derived Nanocellulose Hydrogel to Enhance Its Survivability
by Yajuan Huang, Qiao Guan, Yirui Wu, Chaoyang Zheng, Lingyue Zhong, Wen Xie, Jiaxin Chen, Juqing Huang, Qi Wang and Yafeng Zheng
Gels 2025, 11(6), 465; https://doi.org/10.3390/gels11060465 - 18 Jun 2025
Viewed by 376
Abstract
This study presents a novel approach for enhancing the survivability of Lactiplantibacillus plantarum BXM2 using bamboo shoot-derived nanocellulose hydrogels. Nanocellulose hydrogels, composed of cellulose nanofibers (CNFs), cellulose nanocrystals (CNCs), and polyvinyl alcohol (PVA), were developed as protective matrices for probiotics. Fourier transform infrared [...] Read more.
This study presents a novel approach for enhancing the survivability of Lactiplantibacillus plantarum BXM2 using bamboo shoot-derived nanocellulose hydrogels. Nanocellulose hydrogels, composed of cellulose nanofibers (CNFs), cellulose nanocrystals (CNCs), and polyvinyl alcohol (PVA), were developed as protective matrices for probiotics. Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) confirmed the successful formation of hydrogen-bonded networks between PVA and nanocelluloses, while scanning electron microscopy (SEM) revealed that the ternary PVA-CNF-CNC hydrogel exhibited a dense, hierarchical porous structure, effectively encapsulating probiotics with an encapsulation efficiency of 92.56 ± 0.53%. Under simulated gastrointestinal digestion, the encapsulated probiotics maintained 8.04 log CFU/g viability, significantly higher than that of free bacteria (3.54 log CFU/mL). The hydrogel also enhanced heat tolerance (6.58 log CFU/mL at 70 °C) and freeze-drying survival (86.92% viability), outperforming binary systems. During 60-day storage at 4 °C and 25 °C, encapsulated probiotics retained viability above the critical threshold (≥6 log CFU/unit), whereas free cells declined rapidly. These findings highlight the potential of PVA-CNF-CNC hydrogel as an efficient delivery system to improve probiotic stability in food applications. Full article
Show Figures

Figure 1

16 pages, 2347 KiB  
Article
Lactiplantibacillus plantarum BXM2 Treatment Alleviates Disorders Induced by a High-Fat Diet in Mice by Improving Intestinal Health and Modulating the Gut Microbiota
by Xiaohui Cai, Juqing Huang, Tian Yu, Xuefang Guan, Meng Sun, Dazhou Zhao, Yafeng Zheng and Qi Wang
Nutrients 2025, 17(3), 407; https://doi.org/10.3390/nu17030407 - 23 Jan 2025
Cited by 2 | Viewed by 1297
Abstract
Objective: Lactiplantibacillus plantarum BXM2 is a novel probiotic derived from fermented passion fruit (Passiflora edulis) juice that possesses promising probiotic potential. The aim of this study was to evaluate the beneficial effects of L. plantarum BXM2 supplementation in mice. Methods: [...] Read more.
Objective: Lactiplantibacillus plantarum BXM2 is a novel probiotic derived from fermented passion fruit (Passiflora edulis) juice that possesses promising probiotic potential. The aim of this study was to evaluate the beneficial effects of L. plantarum BXM2 supplementation in mice. Methods: L. plantarum BXM2 was orally administered to male SPF C57BL/6J mice fed a high-fat diet (HFD) to evaluate its anti-obesity potential, as well as the effects on intestinal health and microbiota. Results: Our results demonstrated that L. plantarum BXM2 significantly decreased the perirenal adipose index and improved intestinal health by increasing the ratio of villus height to crypt depth and the goblet cell number in the intestine. Furthermore, L. plantarum BXM2 treatment exhibited regulatory effects on intestinal chronic inflammation in mice by normalizing the mRNA expression of TNF-α and IL-6. Of note, L. plantarum BXM2 reversed HFD-induced gut dysbiosis, as evidenced by the decreased ratio of Bacillota (Firmicutes) to Bacteroidota, the decreased abundance of obesity-related genera Dubosiella, Romboutsia, and Lachnospiraceae_UCG006, and the increased abundance of beneficial genera Akkermansia and Lactobacillus. Conclusions: Our findings support the beneficial role of L. plantarum BXM2 supplementation in interventions targeting gut dysbiosis and obesity-related disorders. Full article
(This article belongs to the Section Prebiotics and Probiotics)
Show Figures

Figure 1

15 pages, 3477 KiB  
Article
Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2
by Xuefang Guan, Dazhou Zhao, Tian Yu, Shaoquan Liu, Shuying Chen, Junyang Huang, Gongti Lai, Bin Lin, Juqing Huang, Chengchun Lai and Qi Wang
Foods 2024, 13(17), 2648; https://doi.org/10.3390/foods13172648 - 23 Aug 2024
Cited by 5 | Viewed by 1630
Abstract
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through [...] Read more.
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented with L. plantarum BXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice. Full article
(This article belongs to the Special Issue Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health)
Show Figures

Figure 1

Back to TopTop