Recent update on lactic acid bacteria producing riboflavin and folates: application for food fortification and treatment of intestinal inflammation

Abstract

Lactic acid bacteria (LAB), widely used as starter cultures for the fermentation of a large variety of food, can improve the safety, shelf life, nutritional value and overall quality of the fermented products. In this regard, the selection of strains delivering health-promoting compounds is now the main objective of many researchers. Although most LAB are auxotrophic for several vitamins, it is known that certain strains have the capability to synthesize B-group vitamins. This is an important property since humans cannot synthesize most vitamins, and these could be obtained by consuming LAB fermented foods. This review discusses the use of LAB as an alternative to fortification by the chemical synthesis to increase riboflavin and folate concentrations in food. Moreover, it provides an overview of the recent applications of vitaminproducing LAB with anti-inflammatory/antioxidant activities against gastrointestinal tract inflammation. This review shows the potential uses of riboflavin and folates producing LAB for the biofortification of food, as therapeutics against intestinal pathologies and to complement antiinflammatory/anti-neoplastic treatments.

Safety and beneficial properties of bacteriocinogenic Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage

“…Production of folate is considered a beneficial property of LAB given their application in the formulation of functional fermented food products naturally enriched with vitamin B9. Laiño et al (2012) and Levit et al (2021) reported on different LAB strains with the ability to produce vitamin B9 and proposed the application of producing LAB strains in the formulation of dairy beverages for children in combat of folate deficiency. The performed PCRs generated positive results only for 4-amino-4deoxychorismate lyase, ADCL (pabC) in the DNA of P. acidilactici ST3522BG.…”

Metabolomics of Rice Bran Differentially Impacted by Fermentation With Six Probiotics Demonstrates Key Nutrient Changes for Enhancing Gut Health

“…On the contrary, other vitamins, such as niacin, were no longer detected after fermentation. Although yeast are known for the ability to synthesize some B vitamins such as riboflavin, for bacteria this capacity is strain-dependent ( 20 ). Indeed, many lactic acid bacteria required riboflavin to grow while others can synthesize it ( 20 ).…”

“…Although yeast are known for the ability to synthesize some B vitamins such as riboflavin, for bacteria this capacity is strain-dependent ( 20 ). Indeed, many lactic acid bacteria required riboflavin to grow while others can synthesize it ( 20 ). As the fermentation types and conditions may affect the vitamin profile differently, a balance is needed when targeting the population for supplementation (i.e., adults, young children).…”

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

“…By definition, LAB constitute a phylogenetically and functionally diverse taxonomic order of bacteria [ 15 ]. These diverse microorganisms have a common defining characteristic: they produce lactic acid as the end result in the process of fermenting carbohydrates [ 17 , 18 , 19 ]. Traditionally, they are closely linked to the fermentation of human foods especially in dairy products [ 16 ].…”