Tamene A., Baye K., Kariluoto S., Edelmann M., Bationo F., Leconte N., Humblot Christèle. (2019). Lactobacillus plantarum P2R3FA isolated from traditional cereal-based fermented food increase folate status in deficient rats. Nutrients, 11 (11), p. art. 2819 [11 p.].
Titre du document
Lactobacillus plantarum P2R3FA isolated from traditional cereal-based fermented food increase folate status in deficient rats
Tamene A., Baye K., Kariluoto S., Edelmann M., Bationo F., Leconte N., Humblot Christèle
Source
Nutrients, 2019,
11 (11), p. art. 2819 [11 p.]
Folate deficiencies are widespread around the world. Promoting consumption of folate-rich foods could be a sustainable option to alleviate this problem. However, these foods are not always available. Cereals, being a staple food, could contribute to folate intake. They are fermented prior to consumption in many African countries, and fermentation can modify the folate content. In Ethiopia, injera is a widely consumed fermented flat bread. The main drivers of its fermentation are lactic acid bacteria (LAB). The aim of this work was to isolate and identify folate-producing LAB from injera fermented dough and to evaluate their ability to increase folate status after depletion in a rat model. Among the 162 strains isolated from 60 different fermentations, 19 were able to grow on a folate-free culture medium and produced 1 to 43 mu g/L (24 h, 30 degrees C incubation). The four highest folate producers belonged to the Lactobacillus plantarum species. The most productive strain was able to enhance folate status after depletion in a rat model, despite the relatively low folate content of the feed supplemented with the strain. Folate-producing L. plantarum strain has potential use as a commercial starter in injera production.
Plan de classement
Nutrition, alimentation [054]
;
Sciences du monde animal [080]
