Probiotics, beta-glucan prove effective in pasta

by Jeff Gelski
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Probiotic pasta
GanedenBC30 (Bacillus coagulans GBI-30, 6086) survived in efficacious amounts through the manufacturing and preparation of pasta.

CLEVELAND — GanedenBC30 (Bacillus coagulans GBI-30, 6086) survived in efficacious amounts through the manufacturing and preparation of pasta in a study appearing in the September issue of the Journal of Cereal Science.

Researchers from the University of Verona added barley beta-glucan and GanedenBC30 to a pasta featuring durum wheat flour rich in polyphenols. GanedenBC30 left characteristics of the pasta unaffected and displayed survival in efficacious levels at both 5-minute and 7-minute cook times. The pasta’s nutritional profile featured a high content of bound ferulic acid.

Mike Bush, Ganeden
Mike Bush, senior v.p. of Ganeden
“This study is exciting, as it shows the distinctive formulation capabilities of GanedenBC30 in an additional product category that would be impossible for traditional probiotics,” said Mike Bush, senior vice-president of Cleveland-based Ganeden. “This research not only continues to build on our library of science supporting GanedenBC30, but as a science driven company we are honored that the Italian Ministry of Health continues to choose GanedenBC30 for their studies, a collaboration which dates back to 2007.”
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