Innovative Fermented Milk Enriched with Safe Probiotic Lactiplantibacillus plantarum LVS14: Genomic Characterization and In Vivo Effectiveness

Abstract

Lactiplantibacillus plantarum 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, isolate LVS14 demonstrated no hemolytic activity and was susceptible to antibiotics under investigation, indicating its safety. Additionally, LVS14 reduced total cholesterol levels in vitro by 19.5% in the 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 the LVS14 revealed several genes associated with stress response, 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 in fermented milk did not alter its physicochemical properties but enhanced its sensory attributes. The therapeutic potential of L. plantarum LVS14 in mitigating the adverse effects of a high-fat diet was also evaluated in vivo, focusing on lipid metabolism, antioxidant enzyme activity, and hormonal balance to support metabolic health. Fermented milk enriched with LVS14 improved adipose tissue morphology, reduced adipocytes, and reduced lipid profile, except for HDL-cholesterol in high-fat diet-fed rats. In conclusion, the L. plantarum LVS14 strain is a promising probiotic for developing functional fermented dairy products, contributing to cholesterol reduction and boosting overall health and well-being.