{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T12:13:48Z","timestamp":1787314428078,"version":"build-2736575974"},"reference-count":142,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"\u201cDun\u0103rea de Jos\u201d University of Gala\u021bi","award":["GI 7960\/2025"],"award-info":[{"award-number":["GI 7960\/2025"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This review addresses the recent advances made through various genetic engineering techniques to improve the properties of Lacticaseibacillus rhamnosus, not only for industrial applications, but also for the health-related benefits. However, due to the strict regulations on microorganisms intended for human consumption, concerning the insufficient characterization degree of the newly isolated strains and the lack of data regarding the safety of the genetically modified (GM) variants, the feasibility of bringing such L. rhamnosus strains to the market and their safety prospects were evaluated. Given their multiple in vivo functions in the contexts of synbiotic and symbiotic functionality, L. rhamnosus strains are more than classic probiotics and need furthermore attention. In the functional food context, this review highlights the impact of L. rhamnosus derived bioactives on the human gut\u2013organ axis, pointing out recently demonstrated molecular mechanisms of action with the host\u2019s gut microbiome to reduce the negative effects of obesity and its related metabolic disorders, as well as depression and Parkinson\u2019s disease, as the major challenges confronting humans today. Beyond that, considering L. rhamnosus delivery and its postbiotics accessibility to consumers via functional foods, notable progress was made to enhance their stability by developing various encapsulation systems, which are also emphasized.<\/jats:p>","DOI":"10.3390\/foods15010123","type":"journal-article","created":{"date-parts":[[2026,1,2]],"date-time":"2026-01-02T09:18:56Z","timestamp":1767345536000},"page":"123","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Genetic Engineering and Encapsulation Strategies for Lacticaseibacillus rhamnosus Enhanced Functionalities and Delivery: Recent Advances and Future Approaches"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3746-7029","authenticated-orcid":false,"given":"Leontina","family":"Grigore-Gurgu","sequence":"first","affiliation":[{"name":"Faculty of Food Science and Engineering, \u201cDun\u0103rea de Jos\u201d University of Galati, 800008 Gala\u021bi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0488-8524","authenticated-orcid":false,"given":"Florentina Ionela","family":"Leu\u0219tean-Bucur","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, \u201cDun\u0103rea de Jos\u201d University of Galati, 800008 Gala\u021bi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8210-1793","authenticated-orcid":false,"given":"Gabriela-Elena","family":"Bahrim","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, \u201cDun\u0103rea de Jos\u201d University of Galati, 800008 Gala\u021bi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"101650","DOI":"10.1016\/j.fochx.2024.101650","article-title":"Postbiotics are a candidate for new functional foods","volume":"23","author":"Wei","year":"2024","journal-title":"Food Chem. 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