SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news

 

 

Probiotic boosts flavonoids in fermented soy

By Shane Starling , 31-Jan-2014
Last updated on 31-Jan-2014 at 18:40 GMT2014-01-31T18:40:05Z

Probiotic boosts flavonoids in fermented soy

A strain of the Bifidobacterium genus can enhance flavonoid output in fermented soy or other bean-derived drinks, a study has found.

Writing in the Journal of Functional Foods the Italian, Spanish and Chilean researchers said the new indication opened food uses for the Bifidobacterium pseudocatenulatum B7003 strain and other probiotics.

Thus, B. pseudocatenulatum B7003 complies well with a new vision of probiotics, which, beside benefits deriving from gut transit, have additional functional properties, such as the high bioavailability of flavonoids in their aglycone form,” they wrote.

“B. pseudocatenulatum B7003 strain has a great potential for being used as a starter culture for the fermentation of legume derived milks with increased functional properties.”

“These properties can be exploited in the development of functional foods containing probiotic strains. Last but not least, this work has shown the potential of other legumes different from soya beans of becoming interesting ingredients for functional fermented products.”

In the study another strain, Bifidobacterium longum B7254, grew on the milks but was much less effective in flavonoid bioconversion.

“B7003 strain possesses basic safety properties, the capability of adhering to gut epithelial cells and showed resistance to simulated food processing conditions,” the researchers found.

Probiota 2014

Invested in pre- and probiotics? Probiota 2014 will explore the prebiotic-probiotic scientific frontier, its evolution and commercial application in food, nutraceuticals, pharmaceuticals and cosmetics across the globe.

The 2-day, 2-stream event – formerly Probiotech and Microbiota - will be held in Amsterdam on February 4-5 this year. Will you be joining your peers there?

To know more click here .

Source:

Journal of Functional Foods

‘Flavonoid bioconversion in Bifidobacterium pseudocatenulatum B7003: A potential probiotic strain for functional food development’

January http://dx.doi.org/10.1016/j.jff.2013.12.018

Authors: Diana Di Gioia, Erwin Strahsburger, Ana M. Lopez de Lacey, Valeria Bregola, Ilaria Marotti, Irene Aloisio, Bruno Biavati, Giovanni Dinelli

Related products

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Fytexia
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Indena
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Capsugel
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Ingredion
Balancing Innovation and Risk in Sports Nutrition Ingredients
NSF-International
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Roquette
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars