Bacillus velezensis 839

Helps the Body Process Beneficial Compounds Found in Cruciferous Vegetables

The health benefits of a diet rich in cruciferous vegetables are attributed not only to their vitamins, minerals, and fiber content but also to bioactive compounds such as glucosinolates. Glucosinolates, including glucoraphanin, which are prevalent in foods like broccoli, kale, and cabbage, are well-documented for their health-promoting properties. However, numerous studies have shown that many glucosinolate compounds are poorly absorbed by the human body (Marín et al., 2015). Recent research indicates that the majority of the health benefits may derive from smaller, more readily absorbed bacterial metabolites, such as sulforaphane, rather than from the parent glucosinolate compounds (Selma et al., 2009).

The conversion of glucoraphanin to sulforaphane is facilitated by the enzyme myrosinase, which is naturally present in these vegetables. However, the cooking process often denatures the myrosinase enzyme, thereby preventing the hydrolysis of glucoraphanin into sulforaphane. Consequently, a probiotic bacterium that possesses an active myrosinase enzyme would be an effective means to produce sulforaphane from dietary glucoraphanin.

Research at Arm & Hammer has identified Bacillus velezensis 839, a unique bacterial strain capable of metabolizing glucoraphanin to sulforaphane. In vitro studies conducted at the Arm & Hammer Research Center have demonstrated the effectiveness of the myrosinase enzyme present in Bacillus velezensis 839. Furthermore, proof-of-concept studies in humans have confirmed the ability of Bacillus velezensis 839 to convert dietary glucoraphanin into sulforaphane.

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