Suntory delivered a presentation on Gozugon, a food made of sesame, soybean and konbu (dried kelp) and fermented by plant-derived Lactobacillus pentosus S-PT84, at the 60th Annual Meeting of the Japanese Society of Nutrition and Food Science.
The company reported that, in experiments on mice, an intake of Gonzugon helps increase resistanceto cholera toxin and salmonella. In particular, the intake results in an increase the production of immunoglobulin A (IgA), activating gut immunity.
The company concluded that Gonzugon has the potential to protect the body from harmful bacterial infections.
By Aki Tsukioka, JCN Staff Writer
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