Lactiplantibacillus plantarum P470 Isolated from Fermented Chinese Chives Has the Potential to Improve In Vitro the Intestinal Microbiota and Biological Activity in Feces of Coronary Heart Disease (CHD) Patients

Traditional fermented foods are known to offer cardiovascular health benefits. However, the potential of fermented Chinese chives (FCC) in reducing coronary heart disease (CHD) remains unclear. This study employed anaerobic fermentation to investigate <i>Lactiplantibacillus plantarum</i> (<i>L. plantarum</i>) P470 from FCC. The results indicated that <i>L. plantarum</i> P470 enhanced hydroxyl radical scavenging and exhibited anti-inflammatory effects on RAW264.7 macrophages in the fecal fermentation supernatant of CHD patients. These effects were attributed to the modulation of gut microbiota and metabolites, including short-chain fatty acids (SCFAs). Specifically, <i>L. plantarum</i> P470 increased the abundance of <i>Bacteroides</i> and <i>Lactobacillus</i> while decreasing <i>Escherichia-Shigella</i>, <i>Enterobacter</i>, <i>Veillonella</i>, <i>Eggerthella</i>, and <i>Helicobacter</i> in CHD patient fecal samples. Furthermore, <i>L. plantarum</i> P470 regulated the biosynthesis of unsaturated fatty acids and linoleic acid metabolism. These findings suggest that <i>L. plantarum</i> P470 from FCC can improve the fecal physiological status in patients with CHD by modulating intestinal microbiota, promoting SCFA production, and regulating lipid metabolism.