Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate

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

doi:10.1016/j.idairyj.2010.05.005

Cited by 71 publications

(50 citation statements)

References 35 publications

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“…The concentration of VB12 (cyanocobalamin) was determined by high performance liquid chromatography (HPLC) with the method reported previously (Hugenschmidt et al 2010;Zhang et al 2010). Hydroxocobalamin is a natural form of cobalamin, which is formed in the cell during time.…”

Section: Extraction and Analysismentioning

confidence: 99%

“…Propionibacteria are able to produce VB12 from a variety of carbon sources, such as tomato pomace (Haddadian et al 2001), sucrose (Li et al 2008a, b), household sugar (Quesada-Chanto et al 1994), molasses (Quesada-Chanto et al 1994), glycerol (Kosmider et al 2012), whey (Hugenschmidt et al 2010;Marwaha and Sethi 1984), and kefir (Wyk et al 2011). Molasses has been proved to be one of the cheapest substrates for the production of a variety of compounds (Quesada-Chanto et al 1994).…”

Section: Introductionmentioning

confidence: 99%

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Vitamin B12 biosynthesis over waste frying sunflower oil as a cost effective and renewable substrate

et al. 2014

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Statistical experimental designs were used to develop a medium based on waste frying sunflower oil (WFO) and other nutrient sources for production of vitamin B 12 (VB12) by Propionibacterium freudenreichii subsp. freudenreichii PTCC 1674. The production of acetic acid and propionic acid were also evaluated using the same microorganism. The amount of WFO in the media was initially optimized. The amount of 4 % w/v of oil found to be an appropriate amount for production of VB12. A Plackett Burman design was then employed to identify nutrients that have significant effect on the production of VB12 in the WFO media. Dimethylbenzimidazolyl (DMB), cobalt chloride, ferrous sulfate, and calcium chloride were the most important compounds. The level optimization of nutrients as the significant factors was finally performed using response surface methodology based on a central composite design. The model predicted that a medium containing 35.56 mg/L DMB, 14.69 mg/L CoCl 2 .6H 2 O, 5.82 mg/L FeSO 4 .7H 2 O, and 11.41 mg/L CaCl 2 .2H 2 O gives the maximum VB12 production of 2.60 mg/L. The optimized medium provides a final concentration of vitamin 170 % higher than that by the original medium. This study offers valuable insights on a costeffective carbon source for industrial production of food-grade VB12.

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Section: Extraction and Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Vitamin B12 biosynthesis over waste frying sunflower oil as a cost effective and renewable substrate

et al. 2014

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“…The consumption of Lactobacillus plantarum has been related to significant improvements in the health of humans and animals (16)(17)(18)(19). This species was the first of the genus to have its genome sequenced (20).…”

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confidence: 99%

Potential Fate of Ingested Lactobacillus plantarum and Its Occurrence in Human Feces

Costa

Marcelino-Guimarães

Vilas-Bôas

et al. 2014

Appl Environ Microbiol

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e Lactobacillus plantarum has been used in human clinical trials to promote beneficial effects in the immune system, to alleviate intestinal disorders, and to reduce the risk of cardiovascular disease. It is also involved in many fermentation processes in the food industry. However, information on the fate of ingested L. plantarum is limited. In this study, 61 subjects received daily doses of fermented milk containing 2 ؋ 10 11 cells of L. plantarum Lp115 for different periods of time. The target microorganism was monitored in the fecal microbiota via quantitative PCR (qPCR). L. plantarum was detected and quantified in all of the subjects during the ingestion periods. The differences between the L. plantarum levels at time zero and during all the different ingestion periods were statistically significant (P ‫؍‬ 0.001). However, at 15 and 45 days after discontinuing supplementation, the number of lactobacilli was reduced to the baseline level (those at time zero). A longer period with L. plantarum in the diet did not result in increased levels of this bacterium in the stool, based on postconsumption evaluations (P ‫؍‬ 0.001). The qPCR method was specific and sensitive for L. plantarum quantification in such a complex microbial environment as the gastrointestinal tract.

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“…However, several studies have reported that different kinds of Lactobacillus can be included on the list of folate-producing bacteria (Hugenschmidt et al 2010). These properties depend on many factors such as the strain of bacteria, culturing media, incubation time and others (Crittenden et al 2003;Laiño et al 2012;Lin and Young 2000;Nor et al 2010;Sybesma et al 2003).…”

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%

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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Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate

Cited by 71 publications

References 35 publications

Vitamin B12 biosynthesis over waste frying sunflower oil as a cost effective and renewable substrate

Vitamin B12 biosynthesis over waste frying sunflower oil as a cost effective and renewable substrate

Potential Fate of Ingested Lactobacillus plantarum and Its Occurrence in Human Feces

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

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