Characterization and quantification of folates produced by yeast strains isolated from kefir granules

Patring, Johan; Hjortmo, Sofia; Jastrebova, Jelena; Svensson, Ulla; Andlid, Thomas; Jägerstad, I. Margaretha

doi:10.1007/s00217-005-0245-1

Cited by 22 publications

(17 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…We then examined the composition of the main forms of folate extracted and deconjugated from the microbial biomass. Using the method described by Patring et al [31] we were able to detect tetrahydrofolate (H 4 folate) and 5-methyl-tetrahydrofolate (5-CH 3 eH 4 folate), but it was impossible to determine the less abundant 5-HCOH 4 folate [35], meaning that it was below the limit of quantification (LOQ: 840 mg per 100 g dry biomass for 5-HCOeH 4 folate; 53 and 20 mg per 100 g for H 4 folate and 5-CH 3 eH 4 folate, respectively). The distribution of the main forms, 5-CH 3 eH 4 folate and H 4 folate, varied between species and strains within species as shown in Fig.…”

Section: Folate Content In Bifidobacteriamentioning

confidence: 99%

Biosynthesis and cellular content of folate in bifidobacteria across host species with different diets

et al. 2014

View full text Add to dashboard Cite

Section: Folate Content In Bifidobacteriamentioning

confidence: 99%

Biosynthesis and cellular content of folate in bifidobacteria across host species with different diets

et al. 2014

View full text Add to dashboard Cite

“…A diferença no teor de 5-metilTHF nas diferentes etapas do processamento e das variedades pode ser explicada pelas diferentes espécies de leveduras usadas no processo fermentativo, já que a quantidade de folatos está relacionada ao tipo e à cepa da levedura 36,35 .…”

Section: Resultsunclassified

Quantificação de 5-metiltetrahidrofolato no processamento e conservação de vinhos de uvas viníferas e híbridas

Facco¹,

Fogaça²,

Daudt³

et al. 2007

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

*A quem a correspondência deve ser enviada ResumoOs folatos compõem uma classe de vitaminas redescoberta nas últimas décadas pela sua importante associação com diversas funções, nos vários processos metabólicos no organismo humano. As principais fontes descritas na literatura são os vegetais, os cereais e as leveduras. Objetivou-se quantificar o 5-metiltetrahidrofolato (5-metilTFH) em vinhos durante o processamento e conservação. Foram coletadas amostras de vinhos tintos das variedades viníferas Cabernet Sauvignon, Merlot e Pinot noir, e das não viníferas Isabel (tinta) e Niágara (branca) na colheita, no final da fermentação alcoólica, e maloláctica e seguindo-se aos 4, 7, 12 e 24 meses de conservação a partir do início da fermentação. A técnica de Cromatografia Líquida de Alta Eficiência (CLAE) foi utilizada para a separação, identificação e quantificação. Os resultados mostraram que os níveis de 5-metil-THF aumentaram consideravelmente durante a fermentação alcoólica e continuaram aumentando até o término da fermentação maloláctica. Os níveis mantiveram-se estáveis durante um período de 3 a 6 meses para o vinho branco e de 1 a 2 anos para os vinhos tintos, dependendo da variedade. Os vinhos tintos de viníferas se mostraram uma boa fonte de 5-metilTHF. Palavras-chave: folatos; vinho; leveduras. AbstractFolates are a class of vitamins that have been rediscovered in recent decades because of their association with various metabolic processes in the human organism. The main sources of folates described the scientific literature are vegetables, cereals and yeasts. The purpose of this study was to quantify 5-methyltetrahydrofolate (5-methyl-THF) in wines during wine production and aging. Red wines made from Cabernet Sauvignon, Merlot, and Pinot Noir wine grape varieties, and from Isabel (red) and Niagara (white) non-wine grape varieties were analyzed. The samples were analyzed at the beginning of fermentation, at the end of alcoholic and malolactic fermentation, and periodically at 4, 7, 12 and 24 months of age. High Performance Liquid Cromatography was used to separate, identify and quantify the folates. The results showed that the levels of 5-methyl-THF increased considerably during fermentation and continued to increase until the end of malolactic fermentation. The levels remained stable over a period of 3 to 6 months in the white wines and for 1 to 2 years in red wines, depending on the variety. The red wines proved to be a good source of 5-methyl-THF. Keywords: folate; wine; yeast. O ácido fólico (2-amino-4-hidroxi-6-metilenoaminobenzol-L-glutâmico), também é conhecido como ácido pteroilglutâmi-co, vitamina B 9 e vitamina M. Está naturalmente presente em alimentos, geralmente, na forma reduzida, como derivados de poliglutamatos, com 2 a 7 resíduos de ácido glutâmico, conhecidos como folatos 16 . Folato é um termo geral que se refere a compostos não só estruturalmente, mas também com atividade semelhante a do ácido fólico 5,27 . O interesse pelos folatos tem crescido nos últimos anos com as descobertas relaciona...

show abstract

“…Research conducted by the team of Jegerstad (2005) argued that the alcoholic fermentation carried out by yeast, or the use of strains of the Lactobacillus lactic acid bacteria raises folate levels by two and three times in products such as bread, vegetables, beer and dairy products. Increasing the folate content by yeast has already been demonstrated in many fermented raw materials: rice leaven and traditional products (Kariluoto et al, 2006;, raw grain (Kariluoto et al, 2014), dairy products (kefir) (Patring et al, 2006). It has been shown that folate content of commercially available beers fluctuates within the range of 2.2 to 24.2 µg which represents only 6.1% of the daily requirement of this component (Owens et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

The sequence diversity and expression among genes of the folic acid biosynthesis pathway in industrial Saccharomyces strains

Goncerzewicz

Misiewicz

2015

Acta Biochim Pol

View full text Add to dashboard Cite

Folic acid is an important vitamin in human nutrition and its deficiency in pregnant women's diets results in neural tube defects and other neurological damage to the fetus. Additionally, DNA synthesis, cell division and intestinal absorption are inhibited in case of adults. Since this discovery, governments and health organizations worldwide have made recommendations concerning folic acid supplementation of food for women planning to become pregnant. In many countries this has led to the introduction of fortifications, where synthetic folic acid is added to flour. It is known that Saccharomyces strains (brewing and bakers' yeast) are one of the main producers of folic acid and they can be used as a natural source of this vitamin. Proper selection of the most efficient strains may enhance the folate content in bread, fermented vegetables, dairy products and beer by 100% and may be used in the food industry. The objective of this study was to select the optimal producing yeast strain by determining the differences in nucleotide sequences in the FOL2, FOL3 and DFR1 genes of folic acid biosynthesis pathway. The Multitemperature Single Strand Conformation Polymorphism (MSSCP) method and further nucleotide sequencing for selected strains were applied to indicate SNPs in selected gene fragments. The RT qPCR technique was also applied to examine relative expression of the FOL3 gene. Furthermore, this is the first time ever that industrial yeast strains were analysed regarding genes of the folic acid biosynthesis pathway. It was observed that a correlation exists between the folic acid amount produced by industrial yeast strains and changes in the nucleotide sequence of adequate genes. The most significant changes occur in the DFR1 gene, mostly in the first part, which causes major protein structure modifications in KKP 232, KKP 222 and KKP 277 strains. Our study shows that the large amount of SNP contributes to impairment of the selected enzymes and S. cerevisiae and S. pastorianus produce reduced amounts of the investigated metabolite. The results obtained here yield a list of genetically stable yeast strains which can be implemented as a starter culture in the food industry.

show abstract

Characterization and quantification of folates produced by yeast strains isolated from kefir granules

Cited by 22 publications

References 15 publications

Biosynthesis and cellular content of folate in bifidobacteria across host species with different diets

Biosynthesis and cellular content of folate in bifidobacteria across host species with different diets

Quantificação de 5-metiltetrahidrofolato no processamento e conservação de vinhos de uvas viníferas e híbridas

The sequence diversity and expression among genes of the folic acid biosynthesis pathway in industrial Saccharomyces strains

Contact Info

Product

Resources

About