Milk fermented with selected strains of lactic acid bacteria is able to improve folate status of deficient rodents and also prevent folate deficiency
| Autor: | Marianela Juárez del Valle, Jonathan Emiliano Laiño, Hortensia Zelaya, Jean Guy LeBlanc, Graciela Savoy de Giori |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Folate
Homocysteine Otras Ingenierías y Tecnologías Microorganism Fortification Medicine (miscellaneous) HOMOCYSTEINE INGENIERÍAS Y TECNOLOGÍAS VITAMIN DEFICIENCY Alimentos y Bebidas chemistry.chemical_compound Starter LACTIC ACID BACTERIA Lactic acid bacteria Vitamin deficiency TX341-641 Food science purl.org/becyt/ford/2.11 [https] Nutrition and Dietetics biology Nutrition. Foods and food supply Food grade food and beverages RODENT MODELS biology.organism_classification Lactic acid Rodent models chemistry Biochemistry purl.org/becyt/ford/2 [https] Fermentation Bacteria Food Science FOLATE |
| Zdroj: | Journal of Functional Foods, Vol 17, Iss, Pp 22-32 (2015) CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| Popis: | Folate deficiencies are common in many parts of the world. The use of folate producing food grade microorganisms has been proposed as a more natural alternative to fortification with the chemical folic acid. The aim of this study was to evaluate the effectiveness of a novel fermented milk elaborated with adequately selected folate producing lactic acid bacteria. This product was tested using both a rodent depletion-repletion model and a complete deficient model. The folate bio-enriched fermented milk was able to increase plasma folate concentrations and decrease homocysteine levels. This is the first report demonstrating that a naturally folate bio-enriched fermented milk, elaborated with folate-producing starter cultures, not only is effective to improve folate status but can also prevent folate deficiency. Consumers also would obviously benefit from this type of product because they could increase their folate intakes while consuming foods that form part of their normal diets. Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Zelaya, María Hortensia del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Bioquímica Aplicada; Argentina Fil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|