Enhancing essential amino acid bioavailability of soy protein through <i>Streptococcus thermophilus</i> ST4 supplementation.

ABSTRACT:

Background

Soy protein is a popular plant-based protein source, but is nutritionally limited by its incomplete essential amino acid profile and lower bioavailability relative to animal proteins. Emerging evidence suggests that probiotics may improve the absorption of amino acids from plant proteins.

Methods

Our research evaluated the ability of Streptococcus thermophilus ST4 to improve the soy protein nutritional quality by increasing the bioavailability of essential amino acids, using in vitro digestion models, as well as animal experiments.

Results

After 4 h, supplementation with S. thermophilus ST4 increased amino acid concentrations in vitro. Total amino acids rose by up to 96.9%, essential amino acids by 69.1%, and non-essential amino

SUBMITTER: Wibisono DAS 

PROVIDER: S-EPMC12816350 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature