Combined use of Lactobacillus reuteri and soygerm powder as food supplement

Aims: The survival of Lactobacillus reuteri when challenged with glycodeoxy cholic acid (GDCA), deoxycholic acid (DCA) and soygerm powder was investiga ted, Moreover, the impact of Lact. reuteri on the bioavailability of isofla vones present in soygerm powder was examined. Methods and Results: The strain experienced a die-off when adding 2 or 3 mm ol l(-1) bile salts, with more pronounced effects in the case of DCA. By me ans of a haemolysis test it was shown that toxicity could be due to membran e 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 th e membrane damage in the haemolysis test decreased (P less than or equal to 0.05). The Lact. strain cleaved beta -glycosidic isoflavones during fermen tation 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 o f the combination of the strain and the soygerm powder should be studied un der more relevant physiological conditions.