Metabolism of flavonoids and lignans by lactobacilli and bifidobacteria strains improves the nutritional properties of flaxseed-enriched beverages

• Flaxseeds present lignans and flavonoids with healthy effect. Bioactivity of depends on bacterial metabolism. Selected lactobacilli produced enterolignans in flaxseed-enriched beverages. bifidobacteria strains herbacetin, quercetin quercetagetin. Fermented beverages improved nutritional properties. Flaxseed ( Linum usitatissimum L.) is interest as functional food because the presence compounds its composition potential health benefits, such fatty acid omega-3, fiber, flavonoids. The bioactivity greatly Previously, were described to produce bioactive (herbacetin, quercetin, quercetagetin, kaempferol, naringenin eriodictyol) from flaxseed extracts and/or secoisolariciresinol (SECO) culture medium. In this work, cow's milk soy beverage supplemented fermented selected strains. Lacticaseibacillus rhamnosus INIA P224, Limosilactobacillus mucosae P508 Lactiplantibacillus plantarum ESI 144 capable producing enterolactone (ENL) both flaxseed, addition matairesinol daidzein, genistein, glycitein, naringenin, kaempferol eriodictyol. On other hand, Bifidobacterium breve P367, pseudocatenulatum P815 P946 able quercetagetin high concentrations herbacetin SECO, pinoresinol, matairesinol, co-incubation paracasei P74 Ligilactobacillus salivarius P183 Lactococcus lactis MG1363 harboring grade vector pLEB590.gly913, facilitated production ENL enriched flaxseed. it demonstrated how can improve properties beverages, providing metabolites great for human health.