Lactobacillus plantarum

What is Lactobacillus plantarum?

Lactobacillus plantarum (L. plantarum) is a well-researched probiotic bacterium belonging to the lactic acid bacteria group. It is naturally found in fermented foods and in the human gastrointestinal tract. L. plantarum is highly resilient probiotic strain, allowing it to survive stomach acid and bile salts, and reach the intestines alive where it can then exert beneficial effects.

Health Benefits:

Supports Digestive Health

Research has repeatedly shown that L. plantarum can support digestive health, and ease digestive discomfort such as bloating, gas, abdominal pain and constipation. This probiotic can support the maintenance of the gut microbiome, promoting healthy gut flora while reducing the levels of harmful pathogenic bacterium. As L. plantarum produces lactic acid, it lowers the pH level of the gut making it unsuitable for the growth of harmful pathogens.

Moreover, studies indicate that L. plantarum can promotes intestinal barrier function. For instance, animal models have found evidence that L. plantarum can influence epithelial permeability and modulate the production of antimicrobials by the intestinal epithelium.

Boosts Immune Function

Studies into the effects of L. plantarum on the immune system suggest that this probiotic may support immune system function and therefore help prevent infections and protect good health. Research shows that L. plantarum could promote immunity by co-regulating pro-inflammatory and anti-inflammatory cytokines, as well as boosting Natural Killer cell activity.

Antioxidant Action

L. plantarum strains can conduct antioxidant action by scavenging harmful free radicals helping the body fight oxidative stress. Oxidative stress has been repeatedly linked to ageing and the development of various chronic diseases including neurodegenerative, cardiovascular and respiratory diseases.

Typical Use:

The various health benefits of L. plantarum has led to it being commonly used in supplements aimed at supporting digestive health. Within such supplements L. plantarum is often combined with other probiotic strains or prebiotic fibres for synergistic effects.

L. plantarum is also often used in the production of fermented foods such as cheeses, sauerkraut and kimchi due to its antimicrobial properties and ability to modify texture.