Characterization of novel folate producing Lactobacillus rhamnosus and its appliance in fortification of ragi ( Eleusine coracana ) gruel

Panda, Smita H.; Das, Subhra; Bal, Pankajini; Panda, Sandeep; Goli, Jyothsna Khanna; Mohanty, Nakulananda

doi:10.1016/j.fbio.2017.12.006

Cited by 16 publications

(12 citation statements)

References 28 publications

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“…plantarum 6.2 produced around 40 ng/mL of folate after 10 h of incubation ( Greppi et al, 2017 ), Lac. rhamnosus IFM4 produced 35 ng/mL after 18 h ( Panda et al, 2018 ), Lac. fermentum 8.2 produced ∼30 ng/mL after 11 h ( Greppi et al, 2017 ), and Ped.…”

Section: Resultsmentioning

confidence: 99%

Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources

Mahara

Nuraida

Lioe

2021

Prev. Nutr. Food Sci.

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Folates are essential micronutrients, and folate deficiency still occurs in many countries. Lactic acid bacteria (LAB) are known to be able to synthesize folates during fermentation, but the folate production is strain-dependent and influenced by the fermentation medium, presence of a folate precursor, and fermentation time. This study aimed to screen extracellular folate-producing LAB from local food sources and evaluate the factors influencing their folate biosynthesis during milk fermentation. The selection of folate-producing LAB was based on their ability to grow in folate-free medium (FACM), with folate concentrations quantified by microbiological assay. Growth of the 18 LAB in FACM varied between isolates, with only 8 isolates growing well and able to synthesize extracellular folate at relatively high concentrations (up to 24.27 ng/mL). The isolates with highest extracellular folate levels, Lactobacillus fermentum JK13 from kefir granules, Lactobacillus plantarum 4C261 from salted mustard, and Lactobacillus rhamnosus R23 from breast milk, were applied to milk fermentation. The last two isolates were probiotic candidates. The three isolates consumed folate when it was present in the milk, and its consumption was in line with their growth. The availability of folate precursors affected the amount of folate consumed, but did not lead to increased folate concentrations in the medium after 72 h fermentation. The results of this study indicate that these isolates cannot be utilized for producing folate in folate-containing milk, as it shows feedback inhibition on folate biosynthesis.

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Section: Resultsmentioning

confidence: 99%

Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources

Mahara

Nuraida

Lioe

2021

Prev. Nutr. Food Sci.

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“…DPPH is one of the simple and rapid antioxidant activity screening assays. This assay utilizes stable free DPPH radical to evaluate the ability of a substance/compound to confer antioxidant effect through the transfer of hydrogen atoms or electron to DPPH radicals, leading to color changes which can be detected spectrophotometrically [ 81 , 82 ]. This study revealed that MUM292 exhibited significant DPPH scavenging activity of 9.09 ± 1.40% to 35.98 ± 5.39% at 0.5 to 4 mg/mL, showing that MUM292 extract may possess the ability to donate hydrogen atom to the DPPH radical.…”

Section: Resultsmentioning

confidence: 99%

Antioxidative Potential of a Streptomyces sp. MUM292 Isolated from Mangrove Soil

Tan

Chan

et al. 2018

BioMed Research International

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Mangrove derived microorganisms constitute a rich bioresource for bioprospecting of bioactive natural products. This study explored the antioxidant potentials of Streptomyces bacteria derived from mangrove soil. Based on 16S rRNA phylogenetic analysis, strain MUM292 was identified as the genus Streptomyces. Strain MUM292 showed the highest 16S rRNA gene sequence similarity of 99.54% with S. griseoruber NBRC12873T. Furthermore, strain MUM292 was also characterized and showed phenotypic characteristics consistent with Streptomyces bacteria. Fermentation and extraction were performed to obtain the MUM292 extract containing the secondary metabolites of strain MUM292. The extract displayed promising antioxidant activities, including DPPH, ABTS, and superoxide radical scavenging and also metal-chelating activities. The process of lipid peroxidation in lipid-rich product was also retarded by MUM292 extract and resulted in reduced MDA production. The potential bioactive constituents of MUM292 extract were investigated using GC-MS and preliminary detection showed the presence of pyrazine, pyrrole, cyclic dipeptides, and phenolic compound in MUM292 extract. This work demonstrates that Streptomyces MUM292 can be a potential antioxidant resource for food and pharmaceutical industries.

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“…Folate production of the selected LAB strains was determined by a microbiological assay as described by Panda et al (2018) with some modifications. LAB isolates were inoculated in folate free assay medium (HiMedia, India) and subcultured three times in the same medium.…”

Section: Determination Of Folate (B 9 ) Productionmentioning

confidence: 99%

“…Five percent of acetonitrile in 20 mM sodium phosphate buffer, with pH 6.2 used as mobile phase and flow rate was 1 ml/min. A UV-Visible detector was used at 280 nm (Panda et al 2018.…”

Section: Determination Of Folate (B 9 ) Productionmentioning

confidence: 99%

Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India

Hati¹,

Patel²,

Mishra

et al. 2019

Ann Microbiol

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Purpose Vitamins and SCFA (short-chain fatty acids) production from Lactobacillus isolates are studied due to its health benefits to the human hosts. Lactobacillus strains are widely used in fermented foods, and few of them are reported with vitamin and SCFA production potential. Therefore, in the present study, vitamins and SCFA production capability of isolates were studied to find the potent Lactobacillus cultures for value-added functional food product development. Methods Five Lactobacillus strains, i.e., KGL2, KGL3A, KGL4, RNS4, and WTS4, were isolated from rice-based traditional fermented foods of Garo Hills, Meghalaya, India. All the well grown isolates were morphologically, physiologically, and genetically characterized. Then, vitamins and SCFA were estimated using HPLC based methods. Vitamins produced in vitamins free assay medium and SCFA in milk medium are produced by Lactobacillus. Results Lactic acid bacteria produce essential vitamins like riboflavin, folate, cobalamin, and SCFA which have health impacts (anti-obesity, anti-diabetics, anti-microbial, and other chronic diseases prevention) to the host. These vitamins are essential for cellular and metabolic growth of living system. In the study, five potent Lactobacillus isolates viz., KGL2 (Lactobacillus fermentum), KGL3A (Lactobacillus plantarum), KGL4 (Lactobacillus fermentum), RNS4 (Lactobacillus rhamnosus), and WTS4 (Lactobacillus fermentum) were considered for vitamins (B 2 , B 12 , and B 9 ) and SCFA productions (lactate, butyrate, and acetate). However, KGL3A had shown highest B 2 production (0.7 μg/ml) while KGL2 exhibited maximum B 12 production (0.05 μg/ml) after 36 h. Moreover, WTS4 attributed highest folate production (0.09 μg/ml) after 24 h. In addition, RNS4 reported the maximum short-chain fatty acid production (0.77 g/l acetic acid, 0.26 g/l lactic acid, and 0.008 g/l butyric acid respectively). Conclusions Potent Lactobacillus isolates from traditional fermented foods of Garo Hills, Meghalaya, India (North East Part of India) showed maximum production of B 2 , B 9 , and B 12 as well as short-chain fatty acids and could be used for their application as health beneficial functional fermented dairy products.

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Characterization of novel folate producing Lactobacillus rhamnosus and its appliance in fortification of ragi ( Eleusine coracana ) gruel

Cited by 16 publications

References 28 publications

Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources

Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources

Antioxidative Potential of a Streptomyces sp. MUM292 Isolated from Mangrove Soil

Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India

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