Milk fermented with selected strains of lactic acid bacteria is able to improve folate status of deficient rodents and also prevent folate deficiency

Laiño, Jonathan Emiliano; Zelaya, Hortensia; Valle, Marianela Juárez del; Giori, Graciela Savoy de; LeBlanc, Jean Guy

doi:10.1016/j.jff.2015.04.055

Cited by 36 publications

(25 citation statements)

References 70 publications

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“…Lactic acid bacteria are key to food manufacturing and maintaining human or animal health (Laiño et al, 2015;Landete et al, 2017), and LAB strains isolated from fermented foods may have antioxidant activity (Das and Goyal, 2015;Leite et al, 2015). Thus, we focused on studying antioxidant activity of LPSP-YBJ01 strain.…”

Section: Discussionmentioning

confidence: 99%

Lactobacillus paracasei ssp. paracasei YBJ01 reduced d-galactose–induced oxidation in male Kuming mice

Suo

Liu

et al. 2018

Journal of Dairy Science

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We investigated in vitro and in vivo antioxidant activity of Lactobacillus paracasei ssp. paracasei YBJ01 (LPSP-YBJ01) isolated and identified from fermented yogurt. Strain LPSP-YBJ01 had stress tolerance against acidity, bile salt, and osmotic pressure. Five in vitro antioxidant assays were used to evaluate antioxidant activity of LPSP-YBJ01, which could scavenge free radicals (2,2-diphenyl-1-picrylhydrazyl and hydroxyl) and superoxide anion in vitro. In addition, strain LP-SP-YBJ01 had stronger antilipid peroxidation activity and weak reducing power in vitro. We measured in vivo antioxidant activity of LPSP-YBJ01 in an oxidation mouse model induced by d-galactose injection. Strain LPSP-YBJ01 significantly increased serum superoxide dismutase (SOD), glutathione peroxidase, and total-antioxidant capability, and inhibited generation of malondialdehyde in a dose-dependent manner. In addition, strain LPSP-YBJ01 also increased the hepatic and splenic protein expressions of some antioxidant enzymes such as catalase, Cu/Zn-SOD, and Mn-SOD in mice treated with d-galactose. Thus, LPSP-YBJ01 had antioxidant activity in vitro and in vivo and may be a useful probiotic.

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Section: Discussionmentioning

confidence: 99%

Lactobacillus paracasei ssp. paracasei YBJ01 reduced d-galactose–induced oxidation in male Kuming mice

Suo

Liu

et al. 2018

Journal of Dairy Science

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“…Although folic acid is present in infant formula milk powder, its concentration is low, ranging from 20 to 200 μg/100 g. The folate bio-enriched fermented milk was able to increase plasma folate concentrations and decrease homocysteine levels (Laiño et al, 2015). To increase folic acid concentrations in milk, microbiological fermentation is a promising alternative.…”

Section: Discussionmentioning

confidence: 99%

“…Folate deficiency is associated with many important diseases such as chronic heart failure, oxidative stress, and neural tube defects (Czeizel et al, 2013), but folic acid supplementation before and during early pregnancy (up to 12 wk of gestation) can prevent neural tube defects in offspring (Czeizel et al, 2011). Lactic acid bacteria strains with folate acid production are able to improve folate status and prevent folate deficiency in some deficient rodent models (Laiño et al, 2015). With probiotic supplementation, the interaction between adhesive probiotics and the host cells may trigger a signal cascade that leads to reductions in serum cholesterol and gastrointestinal infections, and improvements in lactose metabolism, inflammatory bowel disease, and immune system stimulation (Whelan and Quigley, 2013;Settanni and Moschetti, 2014).…”

Section: Introductionmentioning

confidence: 99%

Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid

Cao

et al. 2017

Journal of Dairy Science

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Yogurt products fermented with probiotic bacteria are a consumer trend and a challenge for functional food development. So far, limited research has focused on the behavior of the various probiotic strains used in milk fermentation. In the present study, we characterized folic acid production and the sensory and textural characteristics of yogurt products fermented with probiotic bacteria. Yogurt fermented with Lactobacillus plantarum had improved nutrient content and sensory and textural characteristics, but the presence of L. plantarum significantly impaired the growth and survival of Lactobacillus delbrueckii ssp. bulgaricus during refrigerated storage. Overall, L. plantarum was a good candidate for probiotic yogurt fermentation; further studies are needed to understand the major metabolite path of lactic acid bacteria in complex fermentation.

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“…As a fermentation medium, milk is an ideal matrix because it contains nutrients that are suitable for the growth of LAB and contains folate-binding proteins that can increase the stability of folate synthesized during fermentation. [22][23][24] However, during fermentation, most LAB use folate for their growth, thereby reduce the amount of folate in the product. 24 The ability of LAB to produce folate depends on fermentation conditions, medium types, the presence of folate precursors, and several other factors.…”

mentioning

confidence: 99%

“…[22][23][24] However, during fermentation, most LAB use folate for their growth, thereby reduce the amount of folate in the product. 24 The ability of LAB to produce folate depends on fermentation conditions, medium types, the presence of folate precursors, and several other factors. 17,20 In this review, the utilization of LAB in increasing natural folate content in fermented milk products that could be used to prevent folate deficiency will be discussed.…”

mentioning

confidence: 99%

Fermentation of Milk Using Folate-Producing Lactic Acid Bacteria to Increase Natural Folate Content: A Review

Mahara¹,

Nuraida²,

Lioe³

2019

J Apple Biotechnol Rep

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Introduction Folate or vitamin B9 is a water-soluble vitamin composed of several conjugated molecules namely pteridine ring, paraaminobenzoic acid (PABA), and glutamic acid. 1,2 Folate is required for normal cell fission and growth. It functions as a cofactor involved in various metabolic reactions in the body, such as synthesis, repair, DNA methylation reactions; nucleotide synthesis; and amino acid metabolism. 3,4 Folate is needed in a certain amount, especially during pregnancy and lactating period. The daily recommended intake of folate are 65 µg/d of dietary folate equivalents (DFEs) for 0-6 month infants as adequate intake (AI), 80 µg DFE for 7-12 month infants (AI), 150 µg DFE for 1-3 year old children as recommended dietary allowance (RDA), 200 µg DFE for 4-8 year old children (RDA), 300 µg DFE for 9-13 year old children (RDA), 400 µg DFE for 14-18 year old teens (RDA), 400 µg DFE for adults 19 years old and older (RDA), 500 µg DFE for lactating women (RDA), and 600 µg DFE for pregnant women (RDA). 5 If folate requirement is not sufficiently met, the body will experience folate deficiency and trigger various diseases such as anemia, neural tube defects, homocysteinemia, cardiovascular disease, and cancer. 4,6-9 Folate cannot be produced in the body, therefore, it must be obtained from food intake. It is naturally present in various types of food, such as cereals, fruits, vegetables, spices, nuts, eggs, and cheese. 10 However, natural folate has unstable properties, and its content is easily reduced during washing and processing. 11,12 Alternatively, folic acid, a synthetic form of folate, is generally chosen as the main source in fulfilling the daily needs as a food fortificant and food supplement due to its stability. 13,14 However, the metabolic process of folic acid in the body is relatively slow hence the body is not able to completely convert folic acid in large quantities. This results in a substantial accumulation of unmetabolized folic acid in cells. High levels of unmetabolized folic acid in the blood will cause a variety of metabolic disorders, such as masking symptoms of vitamin B12 deficiency, cognitive impairment, reducing the immune system, and cancer. 15,16 The emergence of health problems related to the use of synthetic folate has prompted many researchers to look for other, more stable, safer and more efficient sources of natural folate. Lactic acid bacteria (LAB) are known to produce folate both intracellularly and extracellularly. 12,17-19 Intracellular folate is in the intact cells, while extracellular folate is secreted to the growth medium. Extracellular folate is in the form of monoglutamate, thus it has a higher bioavailability compared to intracellular folate which is in the form of polyglutamate. Polyglutamate requires an enzymatic conjugation process

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Milk fermented with selected strains of lactic acid bacteria is able to improve folate status of deficient rodents and also prevent folate deficiency

Cited by 36 publications

References 70 publications

Lactobacillus paracasei ssp. paracasei YBJ01 reduced d-galactose–induced oxidation in male Kuming mice

Lactobacillus paracasei ssp. paracasei YBJ01 reduced d-galactose–induced oxidation in male Kuming mice

Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid

Fermentation of Milk Using Folate-Producing Lactic Acid Bacteria to Increase Natural Folate Content: A Review

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