A novel multifunctional Lactiplantibacillus plantarum HMPM2111: antibacterial and anti-inflammatory effects against pathogenic bacteria stresses

Lactiplantibacillus plantarum (L. plantarum) offers probiotic benefits like inhibiting harmful bacteria, balancing gut microbiota, regulating immunity, and providing anti-inflammatory and antioxidant effects. This study explored its potential in food preservation and inflammation treatment, using homemade kimchi (Anhui, China) to isolate the bacteria. Twelve L. plantarum strains were identified through 16S rDNA sequencing, labeled HMPM2111 to HMPM2122. L. plantarum HMPM2111 was chosen for its excellent growth, acid production, tolerance, and antibacterial properties. Its anti-inflammatory, antioxidant, and antibacterial effects, particularly against Citrobacter rodentium-induced infectious colitis and extending juice storage, were further evaluated. The HMPM2111 strain shows a 78.4% survival rate in simulated gastric juice. It effectively inhibits Enterobacter cloacae and Staphylococcus aureus, with rates of 87.5% and 78.6%, and also inhibits Micrococcus luteus, Pseudomonas aeruginosa, Salmonella typhimurium, and Escherichia coli by over 50%, where Escherichia coli and Staphylococcus aureus are often considered as the causes of juice spoilage. It has strong anti-inflammatory and antioxidant properties, reducing colitis severity in a murine colitis model. These results shows that L. plantarum HMPM2111 has strong antibacterial and anti-inflammatory properties, along with good growth traits, making it a promising option for antibacterial preservation in fermented foods and reducing inflammatory biological functions.