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5 Year Fermentation

Metabolites of Lactic Acid Bacteria

    During the fermentation process of OM-X, the Maillard reaction proceeds in non-heating environment. As a result, the “ Melanoidin ” is accumulated as the final product.

     Melanoidin is the black pigment composition which is produced by amino acids or proteins combining with sugars. It accumulates as the years go by and shows certain functional properties such as antioxidant, antimicrobial and antihypertensive activities.

The Fermentation Period determine the value of OM-X

The longer the fermentation period, the higher PROTEOLYTIC ABILITY , especially in TH10 strain.

5 years fermentation provided 90% ORGANIC ACID!
Organic acids function to re-acidity the colon environment that promote the growth of friendly bacteria & eliminate harmful bacteria from colon

The longer the fermentation period, the higher ACE-INHIBITION * effect.
*Angiotensin converting enzyme (ACE ) inhibitors work to dilate blood vessels and lower blood pressure.

The longer the fermentation period, the higher ANTIOXIDANT effect .
DPPH antioxidant assay showed OM-X with 5 years fermentation has higher free radical scavenging activity.

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