Lactobacillus plantarum strains TENSIA® (DSM 21380)
Lactobacillus plantarum strain TENSIA® is a multipotent microbe of a healthy child origin with the ability to produce compounds possessing direct or indirect blood pressure lowering effects, antimicrobial activity against food-borne pathogens and has moderate antioxidative activity.
Functional properties of TENSIA®
- TENSIA® helps to maintain the cardiovascular system by producing blood-pressure reducing compounds, such as specific bioactive peptides and nitric mono-oxide, which helps to relax blood vessels.
- TENSIA® supports antioxidative network of the human body due to its antioxidative properties.
- TENSIA® helps to maintain and restore the balance of intestinal microflora.
- TENSIA® increases the amount of useful lactobacilli in the gut, which ensure the breakdown of more absorbable compounds of nutrients.
- TENSIA® enhances the body’s natural resistance to several enteropathogens
The partners of the BioCC , the E-Piim Production Ltd and Dessert Ltd have launched a functional cheese HarmonyÔ and processed cheese HarmonyÔ comprising the strain Lactobacillus plantarum TENSIA® under the licence of the BioCC LLC. http://www.tensia.eu/
Health effects of HarmonyÔ, comprising L. plantarum TENSIA®, have been tested on over 600 volunteers. Harmony™ is a natural way to support human health together with physical activity and a healthy diet.
Several clinical internationally registered trials have proven that regular consumption of 50g/day of HarmonyÔ for at least eight weeks helps to maintain the cardio-vascular system and heart health through a reduction in blood pressure, and also by improvement of the antioxidant defence of human body.
The properties of L. plantarum TENSIAâ have been patented (owner: the BioCC) in three patents and three patent applications. The European patent is validated in 10 EU countries.
Approvements and commercialisation:
- The cheese Südamejuust HarmonyÔ has passed an independent clinical trial conducted by the Russian Institute of Nutrition (Russian Academy of Medical Sciences)
- Based on the abovementioned clinical trial the licensed product is marketed as a “functional food” in Russia which is a strong competitive advantage for E-Piim products in Russia.
- Lactobacillus plantarum TENSIAâ has been awarded a Gold Prize at the Korean Women Inventors and Innovators event KIWIE 2009;
- Lactobacillus plantarum TENSIAâ has been awarded a Special Recognition Prize at the European Union Women Inventors and Innovators Network (EU-WIIN) event EUWIIN 2009;
- Lactobacillus plantarum TENSIAâ was nominated for first prize at Finnish Quality Innovation of the year 2010 The prize was handed over by the President of Finland Mrs. Tarja Halonen
- Harmony™ cheese was nominated “The Estonia’s Best Food 2010” (an Estonian Food Industry Association event) in the category the Estonian Best Dairy Product 2010
Two Lactobacillus plantarum strains E-98 (NCIMB 30236) and TAK 59 (NCIMB 42150) of BioCC have successfully passed EFSA expertise and have been listed in the European Community Register of Feed Additives
Lactobacillus plantarum E98 (NCIMB 30236)
- plantarum E-98 was isolated from plant material from Southern Estonia and has been developed into a silage additive by the BioCC and the industrial partner Starter ST LLC.
- The strain Lactobacillus plantarum E-98 (NCIMB 30236) is a silage additive for ensiling all three categories of forage: easy to ensile forage: >3% water soluble carbohydrates (WSC) in the fresh material; moderately difficult to ensile forage: 1.5 – 3.0% WSC in the fresh material; difficult to ensile forage: <1.5% WSC in the fresh material.
- Functional properties of Lactobacillus plantarumE-98 NCIMB 30236 include: ability to accelerate fermentation and to ensure a fast and stable pH decrease in silage which minimizes dry mater losses; is ability to work under limited WSC conditions. This means that no enzymes are needed because Lactobacillus plantarum E-98 NCIMB 30236 can use fructane (FOS –fructooligosaccharides), which normally occurs in forages, as a sugar source; to ensure that the fermentation process proceeds in an ideal direction. It is important that the lactic acid bacteria that are added have characteristics that improve fermentation; minimize the loss of nutrients in fermentation, by preventing the activity of the microorganisms that cause spoilage of the silage. The nutrients are preserved in the silage and contribute to better nutrition and milk production of the cows feeding on it.
Approvements and commercialisation:
The strain has passed EFSA expertise and has been listed in the European Community Register of Feed Additives on 14 June 2011. (EC implementing regulation 1111/2011; http://ec.europa.eu/food/food/animalnutrition/feedadditives/docs/comm_register_feed_additives_1831-03.pdf )
Lactobacillus plantarum NCIMB 30236 (E98) is the first Estonian biological silage additive developed by the scientists of the BioCC scientists.
A licence has been granted to the industrial partner Starter ST LLC for the development of the technological additive.
The industrial partner of the BioCC LLC, the Starter ST LLC has commercialised the strain Lactobacillus plantarum E98 (NCIMB 30236) and launched a product under the name NordSilâ http://www.artofsilage.com/NORDSIL
- Lactobacillus plantarum E98 (NCIMB 30236) has been awarded a Gold Prize at the Korean Women Inventors and Innovators event KIWIE 2013;
- Lactobacillus plantarum E98 (NCIMB 30236) has been awarded a Special Recognition Prize at the European Union Women Inventors and Innovators Network (EU-WIIN) event EU-WIIN 2013;
- The technological additive NordSil by Starter ST LLC has been nominated an Innovation product 2014 by the German-Baltic Chamber of Commerce (AHK)
- NordSil has passed tests in Belarus
- NordSil has passed stringent tests on the basis of the high DLG standard in Germany
- NordSil has been issued with the DLG-Quality Label
- NordSil has entered successfully into the Estonian, Russian; Kazakhstan, Belorussian, Finnish, Latvian, and Lithuanian and other markets.
Lactobacillus plantarum TAK 59 (NCIMB42150)
Lactobacillus plantarum TAK 59 (NCIMB 42150) has undergone a panel of experts from the European Food Safety Authority and has been approved as a silage additive with proven properties (https://www.efsa.europa.eu/en/efsajournal/pub/4506).
The strain has passed EFSA expertise and has been listed in the European Community Register of Feed Additives in 28. December 2016 (EC implementing regulation . 2016/2150; http://extwprlegs1.fao.org/docs/pdf/eur161157.pdf)
A novel patented microorganism strain Lactobacillus plantarum TAK 59 (NCIMB42150) improves the quality of silage from a fermenting crop that is easy, moderately difficult and difficult to ensile, hence improving the quality of feed.
Lactobacillus plantarum TAK 59 NCIMB42150
- accelerates the fermentation of feed,
- increases the concentration of lactic acid in feed,
- reduces pH and hence decreases the loss of nutrients in feed
- decreases ammonia nitrogen and butyric acid concentrations in feed,
- inhibits the activity of proteolytic and pathogenic microbes in fermentable material that cause spoilage.
The functional jam
A novel functional jam was developed by the scientist of BioCC in cooperation with the partner the Bacula Ltd. The Bacula Ltd launched the jam in 2014.
- The functional jam is a natural product containing an abundance of berries from pure Estonian
- New scientific information on the production and production technology ensure that the jam is sufficiently preserved without added preservatives such as sorbates and benzoates
- Due to the original composition this jam has some additional beneficial effects.
- Our clinical trials show a statistically significant elevation of magnesium intake and improvement of some oxidative stress- and inflammation-related markers.
- The functional jam contributes covering RDA regarding prebiotics (fibers) in two ways. First, because of the diversity as well as properties of the added prebiotics, and second, due to their quantity
- Due to science-based composition our jam is characterized by elevated antioxidativity. It is widely accepted that daily diet should provide no less that 5000 ORAC units (antioxidative units) to be health-beneficial (functional) and lower risk for many diseases. The functional jam provides 2000…2600 ORAC units per 100g.
- The functional jam of blueberries and raspberries was awarded the title “The Best Product from Southern Estonian Small Business2015” in the Estonian Food Industry Association event “The Estonia’s Best Food 2015”