Unknown

Dataset Information

0

Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats.


ABSTRACT: 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 µg/L (24 h, 30 °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.

SUBMITTER: Tamene A 

PROVIDER: S-EPMC6893693 | biostudies-literature | 2019 Nov

REPOSITORIES: biostudies-literature

altmetric image

Publications

<i>Lactobacillus plantarum</i> P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats.

Tamene Aynadis A   Baye Kaleab K   Kariluoto Susanna S   Edelmann Minnamari M   Bationo Fabrice F   Leconte Nicolas N   Humblot Christèle C  

Nutrients 20191118 11


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 bact  ...[more]

Shared Molecules

Only show the datasets with similarity scores above: 0.5
     

Similar Datasets

| S-EPMC6186159 | biostudies-literature
| S-EPMC5271326 | biostudies-literature
| S-EPMC5994577 | biostudies-literature
| S-EPMC6337214 | biostudies-other
| S-EPMC6694436 | biostudies-literature
| S-EPMC3014895 | biostudies-literature
| S-EPMC4072923 | biostudies-literature
| S-EPMC5114363 | biostudies-literature
| S-EPMC6593389 | biostudies-literature
| S-EPMC7465087 | biostudies-literature