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Novel Synbiotic Yogurt Formulation Supplemented with Fucoidan from Phaeophyceae Algae to Promote Limosilactobacillus reuteri and Lacticaseibacillus rhamnosus GG

Summary

Researchers developed a new yogurt containing fucoidan (a compound from brown seaweed) along with beneficial bacteria that may help reduce allergy symptoms. Testing showed this special yogurt maintained high levels of protective bacteria throughout its shelf life. The combination of the seaweed compound and beneficial bacteria could offer a natural food-based approach to help people with allergies through improved gut health.

Background

Allergy prevalence is increasing globally, expected to affect over 50% of Europeans by 2025. Gut microbiota dysbiosis has been associated with allergic disease development. Prebiotics and probiotics are emerging as potential therapeutic strategies to modulate beneficial microbiota and reduce allergic symptoms.

Objective

To evaluate the in vitro prebiotic potential of fucoidan from three Phaeophyceae algae species (Fucus vesiculosus, Macrocystis pyrifera, and Undaria pinnatifida) to promote growth of probiotic bacteria Limosilactobacillus reuteri and Lacticaseibacillus rhamnosus GG, and validate results in a novel synbiotic yogurt formulation.

Results

M. pyrifera and U. pinnatifida fucoidans showed greatest prebiotic potential in vitro, promoting 1.7-2.2 log₁₀ cycle increases in probiotic populations after 48 hours. In yogurt formulations, fucoidan supplementation maintained L. reuteri and L. rhamnosus populations at approximately 10⁷ CFU/g throughout 28-day shelf life, while enhancing native yogurt microbiota by 1-1.5 log₁₀ cycles.

Conclusion

Fucoidan from M. pyrifera and U. pinnatifida are effective prebiotic agents for promoting probiotic viability in yogurt. This novel synbiotic yogurt formulation offers potential therapeutic benefits for allergic populations through combined immunomodulatory effects of probiotics and fucoidan, though further in vivo studies are needed.
  • Published in:Foods,
  • Study Type:In Vitro Study with Product Formulation Validation,
  • Source: PMID: 40807526, DOI: 10.3390/foods14152589
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