Pilot Study Suggests Multiple Benefits of GanedenBC30
04 Dec 2014 --- Ganeden Biotech, maker of the patented probiotic strain GanedenBC30 (Bacillus coagulans GBI-30, 6086) has announced that preliminary studies have suggested multiple benefits by consuming GanedenBC30 in combination with protein.
Preliminary results of a recent pilot study conducted by the University of Tampa, suggests that consuming GanedenBC30 along with just 20 grams of protein may help: decrease recovery time; decrease soreness; reduce swelling; increase power; decrease blood kinase.
“We are very excited and encouraged by the results of this small, pilot,” says David Keller, VP of Scientific Operations of Ganeden Biotech. “Earlier studies on GanedenBC30 that supported digestive and immune health included results that hinted at the positive effect from the concomitant consumption of protein, so it made sense for Ganeden to engage researchers at the University of Tampa to provide objective data in a double blind cross over study. Data from a larger study designed for publication in a peer-reviewed journal should be available in Q2 of 2015.”
Michael Bush, Senior VP, Ganeden Biotech, told www.nutritioninsight.com, “GanedenBC30 allows the introduction of new probiotic innovations to the food and beverage industry that would otherwise be impossible. Due to the hearty nature of GanedenBC30, it can be formulated into virtually any product that is baked, frozen, extruded or processed with the current limitations being shelf stable beverages or UHT products.
“The combination of these two ingredients can prove to be extremely popular across many markets,” he continued. “We believe that the coming years will bring innovative food and beverage applications based on clinical science, and driven by consumer demands.”
The probiotic market is growing rapidly, with no signs that it will be slowing down anytime soon. According to BCC Research, the global market of probiotic ingredients, supplements, and foods reached nearly $27.1 billion in 2013 and will climb at a compound annual growth rate of 6.2% over the next five years to reach $36.7 billion in 2018.
Additionally, protein is no longer viewed as an ingredient geared just towards athletes; it continues to be a top functional food trend in which appeals to all consumer segments. According to the Institute of Food technologists, 40% of the best-selling new better-for-you foods/beverages in 2012 carried a high protein claim. In addition, U.S. sales of packaged foods with protein-related claims on their labels rose to $7.5 billion in 2014, a gain of more than 50% as compared to the same period four years ago. And, of course, one of the primary benefits supporting the dramatic increase in Greek yogurt consumption has been the inclusion of protein.
These findings should prove to be exciting for virtually any food, beverage, and sports nutrition company whose target market includes consumers with an active lifestyle; or any manufacturer who produces or markets a product whose protein content is used to attract consumers.
“Several researchers are looking at novel ingredients to speed recovery; however, it is important to understand that gut health plays a critical role in the digestion of all nutrients consumed,” says Jacob Wilson Ph.D., CSCS, Professor in the Department of Health Sciences and Human Performance at the University of Tampa. “To this end our lab investigated the impact of GanedenBC30 on recovery from an intense, muscle damaging resistance training bout. Our preliminary data suggests improved recovery curves which could lead to a new area of research in sports nutrition.”
