Lactobacillus Plantarum and Its Role in Human Health / Maria Simona Chis? and Adriana Paucean, editors.

Format:

Book

Contributor:

Chiș, Maria Simona, editor.

Paucean, Adriana, editor.

Series:

Food science and technology (Academic Press)

Food Science and Technology Series

Language:

English

Subjects (All):

Lactobacillus plantarum.

Physical Description:

1 online resource (279 pages)

Edition:

First edition.

Place of Publication:

New York : Nova Science Publishers, Inc., [2024]

Summary:

"This book aims to provide scientific information about fermentation process with different Lactobacillus plantarum strains and the influence on human health. Various vegetables matrices such as cereals, fruits, vegetables, cocoa beans, bakery and pastry, chocolate-based products, and non-vegetables ones such as milk and meat were discussed, aiming to highlight the applicability of Lactobacillus plantarum on food technology. Moreover, the history, versatility of Lactobacillus plantarum strain together with its uses as a probiotic, its applicability on food supplements and pharmaceutical uses are emphasized. Macro, micro, and nano encapsulation as delivery system of Lactobacillus plantarum is another chapter that overviews the controlled release of the strain in the human gastrointestinal tract"-- Provided by publisher.

Contents:

Intro

Contents

Preface

Chapter 1

Lactobacillus plantarum: History and Versatility

Abstract

1. Introduction

1.1. L. plantarum History

1.2. Taxonomy of L. plantarum

1.3. Characterization of L. Plantarum

1.4. Isolation of L. plantarum

1.5. Genomic Diversity and Versatility of L. Plantarum

Conclusion

References

Chapter 2

An Overview of Lactobacillus plantarum Strains with Probiotic Effect on Human Health

1.1. Evidence-Based L. Plantarum Strains Related to Human Health

1.2. Tolerance

1.3. Colonization

1.4. Regulation of Microecology

1.5. Strain Specificity

1.6. Possible Mechanisms of Action

1.6.1. Treatment of Inflammatory Bowel Disease

1.6.2. Improvement of Diabetes

1.6.3. Reduction of Weight

1.6.4. Treatment of Skin Diseases

1.6.5. Relief of Mental Illness

1.6.7. Prevention of Cardiovascular Diseases

1.6.8. Improvement of Cognition

Chapter 3

Macro, Micro and Nanoencapsulation as Delivery System of Lactobacillus plantarum

1.1. Macroencapsulation of Lactobacillus plantarum

1.2. Microencapsulation of Lactobacillus plantarum

1.3. Extrusion

1.4. Emulsion

1.5. Spray-Drying

1.6. Nanoencapsulation of Lactobacillus plantarum

1.7. Nanospray Drying

1.8. Nanoemulsion

1.9. Electrospinning

1.10. Wall Materials

Conclusion, Opportunities and Future Challenges

Chapter 4

Lactobacillus plantarum: Food Supplements and Pharmaceutical Uses

1.1. Encapsulation of L. Plantarum for Incorporation as a Food Supplement and in Pharmaceutical Items

1.2. Microencapsulation-for Enhanced Activity and Viability of L. Plantarum.

1.3. Nanoencapsulation-Functional Foods, Supplements, and Pharmaceuticals Containing L. plantarum

1.4. L. plantarum Therapy

1.5. L. plantarum in Food Supplements

1.5.1. Role of Prebiotics in L. plantarum Food Supplements

1.6. L. plantarum In Symbiotic Formulations

1.7. Impact of L. plantarum Food Supplements on the Gut Microbiota

1.8. L. plantarum in Pharmaceuticals

1.8.1. Regulations on the Safety of L. plantarum

1.8.2. Adverse Effects of L. plantarum Ingestion

1.8.3. Formulations for the Effective Delivery

1.9. Benefits and Limitations of L. plantarum Clinical Studies

Chapter 5

Lactobacillus plantarum in Bakery and Pastry Products

1.1. Ancient and Durum Wheat Species in Relation with L. plantarum

1.2. Application of L. plantarum in Sourdough and Baked Goods

1.3. Application of L. plantarum in Gluten-Free Bakery Products

Chapter 6

Lactobacillus plantarum and Its Role in Milk and Dairy Products Manufacturing

1.1. Influence of Lactobacillus plantarum on Yoghurt Fermentation

1.2. Influence of Lactobacillus plantarum on Cheese

1.3. Influence of Lactobacillus plantarum on Ice Cream

1.4. Lactobacillus plantarum as Functional Starter Cultures for the Dairy Industry

1.5. The Synergistic Impact of Probiotic Bacteria with Lactobacillus Plantarum

1.6. The Influence of Probiotic Dairy Products Obtained with L. plantarum on Human Health

Chapter 7

Lactobacillus plantarum and Its Role in Meat Products Manufacturing

2. Lactobacillus Plantarum in Raw Meat Products

2.1. Lactobacillus Plantarum in Cooked Meat Products

2.2. Lactobacillus Plantarum in Fermented Meat Products.

Conclusion, Opportunities and Future Challenges

Chapter 8

Lactobacillus plantarum in Cereals, Fruits and Vegetables

2. Lactobacillus plantarum in Fruits

2.1. Lactobacillus plantarum in Fruits

2.2. Lactobacillus plantarum in Wine and Cider

2.3. Lactobacillus plantarum in Cocoa Beans

2.4. Lactobacillus plantarum in Juices

3. Lactobacillus plantarum in Vegetables

3.1. Lactobacillus plantarum in Fermented Foods

3.2. Lactobacillus plantarum and Olive Fermentation

3.3. Lactobacillus plantarum in Vegetable Juices

3.4. Lactobacillus plantarum in Silage Production

4. Lactobacillus plantarum in Cereals

4.1. Lactobacillus plantarum in Cereal-Based Beverages

4.2. Lactobacillus plantarum in Fermented Cereal-Based Foods

Chapter 9

The Use of Lactobacillus plantarum in Sugar Confectionery and Chocolate-Based Products

1.1. Sugar Confectionery Products

1.2. Chocolate and Chocolate-Based Products

1.3. Perspective Application of L. plantarum in Confectionery Products

1.4. L. plantarum and Blood Glucose Levels, Obesity, Cholesterolemia

Index

Blank Page.

Notes:

Includes bibliographical references and index.

Description based on publisher supplied metadata and other sources.

Description based on print version record.

Other Format:

Print version: Chiș, Maria Simona Lactobacillus Plantarum and Its Role in Human Health

ISBN:

9798891138452