Protecting bioactive food ingredients using microorganisms having reduced metabolizing capacity

Abstract

The invention concerns a food product containing living microorganisms and bioactive food ingredients of interest, wherein the living microorganisms and the bioactive food ingredients of interest are organized so as to reduce metabolizing of said bioactive ingredients by said living microorganisms. More particularly, the invention concerns the use therefor of living microorganisms having reduced capacity for metabolizing the bioactive ingredients.

Description

technical field [0001] The present invention relates to foodstuffs containing one or more live microorganisms and at least one bioactive food ingredient of interest, wherein said live microorganisms and said bioactive food ingredient of interest are used such that said microorganisms are The metabolism of the active ingredient is reduced. Background technique [0002] The food ingredient market, especially the market for bioactive or functional peptides (ie peptides that have beneficial activity to the consumer either locally in the digestive tract or remotely in the body after entering the circulatory system) has been fully matured for many years. [0003] Bioactive peptides are defined as amino acid sequences that are inactive in their native protein, but possess specific properties once released by enzymatic action. They are also called functional peptides. These bioactive peptides are especially effective on the digestive system, the body's defenses (such as antimicrob...

AI Technical Summary

Problems solved by technology

[0016] The main problem then arises: microorganisms, especially lactic acid bacteria, used to produce fresh dairy products (e.g. yoghurt, fermented dairy specialties, fermented milk-based beverages, etc.) to meet their nitrogen needs

[0027] - heat pasteurized fermented dairy substances must be added with stabilizers (pectin, starch, carrageenan, etc.) before heating, complicating the process and actually increasing the cost of the formulation;

[0028] - industrial production lines are more complex and require larger special investments;

[0029] - products no longer benefit from the designation associated with products containing live starter cultures (e.g. yoghurt), with the consequent loss of benefits associated with the consumption of lactic starter cultures; and

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