Bioaccessibility of vitamin B12 synthesized by
| Autor: | Jose Martin Ramos-Diaz, Minnamari Edelmann, Liisa M. Peltonen, Asmo Kemppinen, Vieno Piironen, Pekka Varmanen, Bhawani Chamlagain, Kirsi Jouppila |
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| Přispěvatelé: | Department of Food and Nutrition, Food quality and safety: lipids, vitamins and other bioactive compounds, Food processing, Molecular Dairy Microbiology, Helsinki One Health (HOH) |
| Rok vydání: | 2021 |
| Předmět: |
Short Communication
Bioaccessibility Wheat bran Applied Microbiology and Biotechnology Food processing and manufacture In vitro model 03 medical and health sciences AUTOLYSIS 0404 agricultural biotechnology Wheat Bran extract FOOD TX341-641 Food science Cyanocobalamin Vitamin B12 030304 developmental biology 2. Zero hunger 0303 health sciences biology Bran Propionibacterium freudenreichii Chemistry Nutrition. Foods and food supply digestive oral and skin physiology In vitro toxicology food and beverages IN-VITRO 04 agricultural and veterinary sciences TP368-456 biology.organism_classification 040401 food science 3. Good health 416 Food Science Fermentation Food Science Biotechnology Baking |
| Zdroj: | Current Research in Food Science, Vol 4, Iss, Pp 499-502 (2021) Current Research in Food Science |
| ISSN: | 2665-9271 |
| Popis: | The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade Propionibacterium freudenreichii was studied by applying a standard static in vitro model. At first, a culture of P. freudenreichii, fresh or heat-treated, was subjected to in vitro assays. Then, food ingredients or products were evaluated for their in vitro bioaccessibility: spray-dried wheat bran extract powder, pasta made with an extruder using fermented bran extract and breads made with spray-dried powder or with added cyanocobalamin. B12 bioaccessibility from the fresh P. freudenreichii culture was only ca. 53%, which, when heated, increased to 73%. The bioaccessibility of B12 from the food products varied from 75% (spray-dried powder) to 95% (breads). B12 from the fortified bread was as bioaccessible as from the bread made with added cyanocobalamin (99%). The in vitro results suggest that B12 synthesized by P. freudenreichii, when fortified in the studied cereal-based products, is largely bioaccessible and could be available for absorption. Plant-based products fortified using fermentation with P. freudenreichii could thus be considered excellent sources of bioaccessible B12. Graphical abstract Image 1 Highlights • Fermented wheat bran extract or its dried form was used in the preparation of the products • Processing increased vitamin B12 bioaccessibility • Bioaccessibility of vitamin B12 from the products was >80% • Cereal products fortified using fermentation can be excellent sources of bioaccessible vitamin B12 |
| Databáze: | OpenAIRE |
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