Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing

Bationo, Fabrice; Humblot, Christèle; Songré-Ouattara, Laurencia T.; Hama-Ba, Fatoumata; Merrer, Manon Le; Chapron, Morgane; Kariluoto, Susanna; Hémery, Youna

doi:10.1016/j.jfca.2019.103309

Cited by 27 publications

(22 citation statements)

References 49 publications

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“…Such a fortification is of great importance for specific population groups that follow special types of dietary regimes, either by choice (e.g., vegans) or due to cultural habits, religious beliefs, and lack of other available food sources (developing countries). It is worth mentioning that in some African countries, porridges made of cereals can complement breastfeeding [51,52].…”

Section: Vitaminsmentioning

confidence: 99%

“…The used strains were isolated from durum wheat flour and have been characterized as riboflavin-overproducing microorganisms according to in vitro tests with synthetic media [55]. More recently, Bationo et al [52] reported that processing steps like debranning, soaking, and wet-milling may cause a decrease in cereals' folate content by up to 60%, while on the contrary, fermentation increased folate's concentration by up to 27%. Various fermented cereal-based foods were studied (fritters, dumplings, porridges, and gelatinized doughs, made from sorghum, corn, or pearl millet) and their estimated folate bioaccessibility ranged from 23% to 81% using an in vitro digestion model.…”

Section: Vitaminsmentioning

confidence: 99%

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Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

Tsafrakidou

Michaelidou

Βiliaderis

2020

Foods

112

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Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.

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Section: Vitaminsmentioning

confidence: 99%

Section: Vitaminsmentioning

confidence: 99%

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

Tsafrakidou

Michaelidou

Βiliaderis

2020

Foods

112

View full text Add to dashboard Cite

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“…Another hypothesis is that the processing method could affect the bioaccessibility of folate by modifying the structure of the food. Bationo et al 18 studied the bioaccessibility of folate in seven types of African cereal-based products and found that those with dense structures had the highest folate bioaccessibility (57-81%). Moreover, a recent report by Hiolle et al 19 stated that the release of added folic acid during the gastric phase was faster for biscuit and sponge cake than for custard and pudding, although they were made from the same materials.…”

Section: Introductionmentioning

confidence: 99%

The bioaccessibility of folate in breads and the stability of folate vitamers duringin vitrodigestion

et al. 2022

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“… Muyanja et al, 2003 ; Lei and Jakobsen, 2004 ; Yousif et al, 2005 ; Vieira-Dalodé et al, 2007 ; Assohoun et al, 2012 ; Oguntoyinbo and Narbad, 2012 ; Greppi et al, 2013 ; Sanni and Adesulu, 2013 ; Adesulu-Dahunsi et al, 2017a ; Bationo et al, 2019 ; Pswarayi and Ganzle, 2019 . …”

Section: Predominance Of Lactobacillus Spp During ...mentioning

confidence: 99%

Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension

2022

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The benefits derived from fermented foods and beverages have placed great value on their acceptability worldwide. Food fermentation technologies have been employed for thousands of years and are considered essential processes for the production and preservation of foods, with the critical roles played by the autochthonous fermenting food-grade microorganisms in ensuring food security and safety, increased shelf life, and enhanced livelihoods of many people in Africa, particularly the marginalized and vulnerable groups. Many indigenous fermented foods and beverages of Africa are of plant origin. In this review, the predominance, fermentative activities, and biopreservative role of Lactobacillus spp. during production of indigenous foods and beverages, the potential health benefit of probiotics, and the impact of these food-grade microorganisms on food safety and prolonged shelf life are discussed. During production of African indigenous foods (with emphasis on cereals and cassava-based food products), fermentation occurs in succession; the first group of microorganisms to colonize the fermenting substrates are lactic acid bacteria (LAB) with the diversity and dominance of Lactobacillus spp. The Lactobacillus spp. multiply rapidly in the fermentation matrix, by taking up nutrients from the surrounding environments, and cause rapid acidification in the fermenting system via the production of organic compounds that convert fermentable sugars into mainly lactic acid. Production of these compounds in food systems inhibits spoilage microorganisms, which has a direct effect on food quality and safety. The knowledge of microbial interaction and succession during food fermentation will assist the food industry in producing functional foods and beverages with improved nutritional profiling and technological attributes, as Lactobacillus strains isolated during fermentation of several African indigenous foods have demonstrated desirable characteristics that make them safe for use as probiotic microorganisms and even as a starter culture in small- and large-scale/industrial food production processes.

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Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing

Cited by 27 publications

References 49 publications

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

The bioaccessibility of folate in breads and the stability of folate vitamers duringin vitrodigestion

Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension

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