Company insight
Boost your beverage with Japanese postbiotics
Originating from Japanese microbiome research, heat-killed Lactobacillus plantarum has been introduced to the European functional food and beverage industry by House Wellness Foods and Mitsubishi Corporation Life Sciences Europe.
he Lactobacillus plantarum (L-137) was initially isolated from a Japanese traditional fermented fish and rice preparation, known as Narezushi. This particular strain of Lactobacillus plantarum has been observed to modulate immune responses. As functional food and beverage formulations evolve, there is a growing demand for ingredients that offer flexibility in integration without compromising on their health benefits. Postbiotics, unlike their live probiotic counterparts, present a unique advantage in this realm. Their non-viable nature means they can be
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incorporated into a broader range of products, from hot beverages to frozen foods, without losing their efficacy. L-137, for instance, retains its properties across varying pH levels and extreme temperatures, making it a prime candidate for innovative product development.
The possibilities of postbiotics This adaptability could pave the way for an expansive range of gut-health-promoting products, catering to diverse consumer preferences and dietary habits. The union of scientific discovery and formulation versatility presented by postbiotics such as
L-137 holds promise for the next wave of functional products. Additionally, recent studies have indicated a possible synergistic effect when L-137 is combined with vitamins C, E and B-glucans. This synergy aligns with EFSA health claims, offering avenues for functional beverages that support immune system function.
In conclusion, L-137 presents an intriguing ingredient for the functional beverage sector, given its stability and potential health benefits. ●
https://mclseurope.com
Immunity
Postbiotic from Japan
on
A subsidiary of
Ingredients Insight /
www.ingredients-insight.com
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