Probiotic boosts flavonoids in fermented soy

By Shane Starling

- Last updated on GMT

Probiotic boosts flavonoids in fermented soy

Related tags Nutrition

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 ofFunctional 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.

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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?

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Journal ofFunctional Foods

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


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

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