Combined use of Lactobacillus reuteri and soygerm powder as food supplement

Aims: The survival of Lactobacillus reuteri when challenged with glycodeoxycholic acid (GDCA), deoxycholic acid (DCA) and soygerm powder was investigated, Moreover, the impact of Lact. reuteri on the bioavailability of isoflavones present in soygerm powder was examined. Methods and Results: The strain experienced a die-off when adding 2 or 3 mmol l(-1) bile salts, with more pronounced effects in the case of DCA. By means of a haemolysis test it was shown that toxicity could be due to membrane damage. When 4 g l(-1) soygerm powder was added, the Lactobacillus strain survived the bile salt burden better (P less than or equal to 0.05) and the membrane damage in the haemolysis test decreased (P less than or equal to 0.05). The Lact. strain cleaved beta -glycosidic isoflavones during fermentation of milk supplemented with soygerm powder. Conclusions, Significance and Impact of the Study: The interactions between the Lactobacillus strain and soygerm powder suggest that combining both in fermented milk can exhibit advantageous probiotic effects. The relevance of the combination of the strain and the soygerm powder should be studied under more relevant physiological conditions