title: Lactic acid fermentation as a tool for increasing the folate content of foods.
abstract: Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. Other food-based alternatives are possible, such as the use of lactic acid bacteria (LAB) to synthesize folate during fermentation. Many studies have been conducted on this topic, and promising results were reported for some fermented dairy products. However, in other studies, folate consumption by LAB or rather low folate production were observed, resulting in fermented foods that may not significantly contribute to the recommended B9 intake. In addition, the optimum conditions for folate biosynthesis by LAB are still not clear. The aim of this review was thus to (i) clarify the ability of LAB to produce folate in food products, (ii) check if the production of folate by LAB in various fermented foods is sufficient to meet human vitamin B9 requirements and (iii) suggest ways to optimize folate production by LAB in fermented food products.
authors.affiliation: a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France.
authors.forename: Fabien
authors.initials: F
authors.lastname: Saubade
authors.affiliation: a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France.
authors.forename: Youna M
authors.initials: YM
authors.lastname: Hemery
authors.affiliation: a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France.
authors.forename: Jean-Pierre
authors.initials: JP
authors.lastname: Guyot
authors.affiliation: a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France.
authors.forename: Christèle
authors.identifier: http://orcid.org/0000-0002-9797-1625
authors.initials: C
authors.lastname: Humblot
mesh_terms: D043302:Cultured Milk Products / Q000382:microbiology; D019587:Dietary Supplements; D005285:Fermentation; D005492:Folic Acid / Q000008:administration & dosage / Q000096:biosynthesis*; D005494:Folic Acid Deficiency / Q000517:prevention & control*; D005516:Food Microbiology; D055951:Functional Food; D006801:Humans; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000378:metabolism*
chemical_list: D019344:Lactic Acid; D005492:Folic Acid
keywords: Bioaccessibility; Lactobacillus; biosynthesis; cereal; process; stability; strain; vitamer; vitamin B9; yeasts