Salmorejo, source of probiotics for lactose intolerant or people with hypercholesterolemia

probiotics for lactose intolerant

The 21st century has not only brought with it the digital revolution, but innovations have occurred in all areas, including gastronomy and nutrition. Increasingly, the nutritional needs of the population vary, and it is that some of the most fashionable diets leave a gap in the supply of nutrients that we receive. Taking advantage of their knowledge and new technologies, a multidisciplinary team made up of researchers from the CSIC of the Institute of Fat in Seville, the start-up Oleixa and the Córdoba-based company Culinary Concepts Group have developed, after more than two years of study, a vegetable cream ready-to-eat probiotic .

Probiotics are bacterial species, bacterial strains or species of live microorganisms that are part of the composition of different types of food such as kefir or yogurt, and are usually consumed as part of the diet. They have great beneficial effects on human health and now, thanks to the addition of the natural ferment Lactiplantibacillus pentosus (LPG1), they have been added to salmorejo , the cold soup so typical of Andalusian cuisine.

This cold vegetable cream is made up of Mediterranean foods that include tomato, bread, garlic, olive oil, vinegar, and now also probiotics . Francisco Noé Arroyo López, researcher at the IG-CSIC states that “one of the great advantages of L. pentosus LPG1 is that it is a natural ferment isolated from the table olive production process, so its acclimatization and viability in another vegetable matrix such as salmorejo is very high compared to other probiotic microorganisms whose origin is not vegetable”.

A new marketable product

The product will be marketed as a “refrigerated fresh product without heat treatment” and contains more than one billion active ferments per tub. It has taken more than two years to develop it and throughout the process, the researchers had a relationship with inspectors from the Ministry of Health and Families of the Andalusian Government, who supervised all the trials to guarantee the health of the consumer, as it is a ready-to-eat product.

The probiotic potential of LPG1 has been validated in various in vitro and in vivo studies , the latest in a recent phase 1 clinical trial carried out with researchers from the Maimonides Institute for Biomedical Research of Córdoba (IMIBIC). The University of Córdoba (UCO) has also contributed to the market launch by issuing reports and communicating with the health authorities, which has allowed it to be recognized as a safe product and labeled as a probiotic.

“This new product can be used as a source of beneficial microorganisms for consumers who have a certain degree of lactose intolerance and who cannot consume probiotics through dairy products, or who need a low cholesterol diet. All this added to the nutritional advantages that salmorejo already brings to the diet, such as being a source of lycopenes, vitamin C, oleic acid, polyphenols, etc.”, concludes Dr. Arroyo López.

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *