Lactobacillus helveticus and Increased Levels of Beneficial Metabolites

• Enhanced Quality and Metabolic Profile of Fermented Milk Through Fucose Supplementation with Lactobacillus helveticus.

  • 2026-03-16
  • Molecules (Basel, Switzerland) 31(6)
  • • Shunyu Wang
    • Hongchao Wang
    • Yurong Zhao
    • Zhangming Pei
    • Wenwei Lu
    • Jianxin Zhao
    • Shourong Lu

  • PubMed: 41900089
  • DOI: 10.3390/molecules31060990

  1 Insight on

  • Increased Levels of Beneficial Metabolites

  • Low evidence
  • Animal Study

  Metabolomic analysis revealed that the addition of fucose and L. helveticus significantly influenced the metabolism of organic acids, fatty acids, and amino acids during milk fermentation, leading to increased concentrations of various metabolites associated with sensory quality, nutritional value, and health-promoting benefits.

  Effect

  Beneficial

  Effect size

  Moderate

  Significant

  Yes