Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae

Hjortmo, Sofia; Patring, Johan; Andlid, Thomas

doi:10.1016/j.ijfoodmicro.2007.12.004

Cited by 38 publications

(34 citation statements)

References 22 publications

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“…This finding agrees with our previous studies performed on yeast (Hjortmo et al, 2005(Hjortmo et al, , 2008a. For the folate profile in bread, clearly higher proportions of 5-CH 3 -H 4 folate compared with the flours can be found (Tables 1-4).…”

Section: Folate Vitamin Distributionsupporting

confidence: 92%

Folate content of Norwegian and Swedish flours and bread analysed by use of liquid chromatography–mass spectrometry

Patring

Wandel

Jägerstad

et al. 2009

Journal of Food Composition and Analysis

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Section: Folate Vitamin Distributionsupporting

confidence: 92%

Folate content of Norwegian and Swedish flours and bread analysed by use of liquid chromatography–mass spectrometry

Patring

Wandel

Jägerstad

et al. 2009

Journal of Food Composition and Analysis

Self Cite

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“…For instance, the specific folate content is considerably higher in exponentially growing cells compared with stationary phase cells. In contrast to the H 4 folate content, which seems to be fairly constant irrespective of strain (Hjortmo et al, 2005) and cultivation conditions (Hjortmo et al, 2008), the level of 5-CH 3 -H 4 folate varies depending on these parameters. In contrast to the H 4 folate content, which seems to be fairly constant irrespective of strain (Hjortmo et al, 2005) and cultivation conditions (Hjortmo et al, 2008), the level of 5-CH 3 -H 4 folate varies depending on these parameters.…”

Section: Introductionmentioning

confidence: 72%

“…The specific content of folate (folate per unit biomass) in yeast is highly dependent on species (Hjortmo et al, 2005) as well as cultivation conditions and stage of growth (Hjortmo et al, 2008). For instance, the specific folate content is considerably higher in exponentially growing cells compared with stationary phase cells.…”

Section: Introductionmentioning

confidence: 99%

Production of folates by yeasts in Tanzanian fermented togwa

Hjortmo

Hellström

Andlid

2008

FEMS Yeast Research

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We have investigated the impact of different yeasts and fermentation time on folate content and composition in a fermented maize-based porridge, called togwa, consumed in rural areas in Tanzania. The yeasts studied, originally isolated from indigenous togwa, belong to Issatchenkia orientalis, Pichia anomala, Saccharomyces cerevisiae, Klyveromyces marxianus and Candida glabrata. The main folate forms found, detected and quantified by HPLC during the fermentations were 5-methyl-tetrahydrofolate (5-CH(3)-H(4)folate) and tetrahydrofolate (H(4)folate). The content of H(4)folate, per unit togwa, remained fairly stable at a low level throughout the experiment for all strains, whereas the 5-CH(3)-H(4)folate concentration was highly dependent on yeast strain as well as on fermentation time. The highest folate concentration was found after 46 h of fermentation with C. glabrata (TY26) (6.91+/-0.14 microg 100 mL(-1)), corresponding to a 23-fold increase compared with unfermented togwa. The cell concentration per se could not predict the togwa folate level, as shown by the much higher specific folate content (g folate CFU(-1)) in the S. cerevisiae strain (TY08) compared with the other species tested. This study provides useful data when trying to maximize folate content in togwa as well as in other yeast-fermented products.

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“…The folate level can be considerably augmented in fermented foods using an appropriate yeast strain and by optimizing the growth phase and cultivation conditions for the selected strain. Hjortmo et al [120] have found that the growth medium and physiological state of cells are important factors in folate production. In synthetic growth medium, high growth rate subsequent to respiro-fermentative growth resulted in the highest specific folate content (folate per unit biomass).…”

Section: Beneficial Effects Of Yeasts On Bioavailability Of Nutrientsmentioning

confidence: 99%

Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health

2010

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Besides being important in the fermentation of foods and beverages, yeasts have shown numerous beneficial effects on human health. Among these, probiotic effects are the most well known health effects including prevention and treatment of intestinal diseases and immunomodulatory effects. Other beneficial functions of yeasts are improvement of bioavailability of minerals through the hydrolysis of phytate, folate biofortification and detoxification of mycotoxins due to surface binding to the yeast cell wall.

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Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae

Cited by 38 publications

References 22 publications

Folate content of Norwegian and Swedish flours and bread analysed by use of liquid chromatography–mass spectrometry

Folate content of Norwegian and Swedish flours and bread analysed by use of liquid chromatography–mass spectrometry

Production of folates by yeasts in Tanzanian fermented togwa

Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health

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