Researchers from PROINLEG (PROduction and characterization of bioactive INgredients from LEgumes and other plant-derived foods) group at ICTAN-CSIC have isolated Enterococcus faecium strains from raw soymilk with the ability to produce bioactive peptides and biotransform isoflavones glucosides to aglycones genistein, glycitein and daidzein during soymilk fermentation. These bioactive compounds provide to fermented soymilk with a combination of functional properties (antihypertensive, antioxidant and anti-inflammatory) which could improve the bioefficacy of the product in the prevention of cardiovascular diseases. This study was performed in collaboration with CERELA-CONYCET and the Department of Nutrition, Bromatology and Food Technology at UCM and provides a great contribution in the production of functional foods that reduce the risk of cardiovascular diseases and ameliorate menopausal symptoms.
Contact for further information to: Dras. Cristina Martínez y Juana Frías