Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii DF13

Hugenschmidt, Selina; Schwenninger, Susanne Miescher; Lacroix, Christophe

doi:10.1016/j.procbio.2011.01.021

Cited by 71 publications

(65 citation statements)

References 48 publications

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“…However, certain strains of L. bulgaricus are able to produce folate when grown in a folate-free medium and in milk (Laiño et al 2012(Laiño et al , 2013. Against various data regarding the synthesis of this vitamin by Lactobacillus species, it was demonstrated that L. plantarum has the ability to produce high levels of folate, when grown in an optimized medium, as shown in Table 1 ( Hugenschmidt et al 2011). Most previous and recent studies based on HPLC method have indicated that 5-methyl-tetrahydrofolate (5-methyl-THF) is the major form of folate in milk and yoghurt.…”

Section: Folate Production In Milk and Yoghurtmentioning

confidence: 97%

“…Most previous and recent studies based on HPLC method have indicated that 5-methyl-tetrahydrofolate (5-methyl-THF) is the major form of folate in milk and yoghurt. Based on the three main folate analysis methods, HPLC, radio protein binding and microbiological assays, the same ranges of folate have been detected in cow's milk (50-100 μg.L −1 ), while its concentration may be increased to more than 200 μg.L −1 depending on applied starter cultures and storage conditions (Hugenschmidt et al 2011;Laiño et al 2014). In this line, optimal combination of S. thermophilus and L. bulgaricus strains results in organoleptically desirable yoghurt with increased folate levels.…”

Section: Folate Production In Milk and Yoghurtmentioning

confidence: 99%

“…They were shown to modulate the colon flora both in animals and humans beneficially, by enhancing the indigenous bifidobacteria population (Bougle et al 1999;Chaia et al 1999;Hugenholtz et al 2002). Hugenschmidt et al showed that optimized culture Folate bio-fortification of yoghurt and fermented milk: a review Enterococcus species E. faecium* (Hugenschmidt et al 2011). …”

Section: Natural Synthesis Of Folate By Probiotic Lactic and Propionimentioning

confidence: 99%

“…Probiotic bacteria confer beneficial effects to their hosts and are known for the production of folate in high amounts (Hugenschmidt et al 2010(Hugenschmidt et al , 2011Iyer et al 2010;LeBlanc et al 2007).…”

mentioning

confidence: 99%

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Folate bio-fortification of yoghurt and fermented milk: a review

Rad

Khosroushahi

Khalili

et al. 2016

Dairy Sci. & Technol.

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Folate, an essential vitamin, plays an important role in human life for the synthesis of nucleotides, vitamins and some amino acid. This vitamin cannot be synthesized by humans and must be obtained exogenously to prevent folate deficiency, neural tube defects (NTDs) and other related diseases. Folic acid, the chemically synthesized form of folate, is used for fortification and supplementation, but it can cause adverse effects such as vitamin B 12 deficiency in high intake. Therefore, novel methods to increase concentrations of naturally occurring folate in foods have grabbed the interest of researchers. The application of bacterial cultures in food fermentation is a novel strategy to increase "natural" folate levels. Dairy products, especially yoghurt, are an appropriate choice for bio-fortification of folate as they contain folate-binding protein which improves folate bioavailability. This study will review the folate production by probiotic bacteria in fermented milk based on various strains and culture conditions.

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Section: Folate Production In Milk and Yoghurtmentioning

confidence: 97%

Section: Folate Production In Milk and Yoghurtmentioning

confidence: 99%

Section: Natural Synthesis Of Folate By Probiotic Lactic and Propionimentioning

confidence: 99%

mentioning

confidence: 99%

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Folate bio-fortification of yoghurt and fermented milk: a review

Rad

Khosroushahi

Khalili

et al. 2016

Dairy Sci. & Technol.

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“…Table 5 shows that folate may also be consumed or produced in different culture media, and that this is highly variable and strain dependent. L. plantarum JA71 produced the highest concentration of folate in MRS medium (9,030 ng/mL) (Park et al, 2014) and L. plantarum SM39 produced 4,413 ng/mL in a supplemented whey permeate medium (Hugenschmidt et al, 2011). Folate production also depends on growth kinetics and on the culture conditions.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Lactic acid fermentation as a tool for increasing the folate content of foods

Saubade

Hémery

Guyot

et al. 2016

Critical Reviews in Food Science and Nutrition

107

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Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. Other food-based alternatives are possible, such as the use of lactic acid bacteria (LAB) to synthesize folate during fermentation. Many studies have been conducted on this topic, and promising results were reported for some fermented dairy products. However, in other studies, folate consumption by LAB or rather low folate production were observed, resulting in fermented foods that may not significantly contribute to the recommended B9 intake. In addition, the optimum conditions for folate biosynthesis by LAB are still not clear. The aim of this review was thus to (i) clarify the ability of LAB to produce folate in food products, (ii) check if the production of folate by LAB in various fermented foods is sufficient to meet human vitamin B9 requirements and (iii) suggest ways to optimize folate production by LAB in fermented food products.

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