According to the study of "Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria" by Wagar LE, Champagne CP, Buckley ND, Raymond Y, Green-Johnson JM., posted in US National Library of Medicine National Institutes of Health, researchers found that freezing-stable MB and SB ferments prepared with selected strains can modulate IEC IL-8 production in vitro, and suggest that yogurt-like fermented soy formulations could provide a functional food alternative to milk-based fermented products.
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