title: Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures.
abstract: The ability of two starter cultures (Streptococcus (S.) thermophilus ST-M6 and St. thermophilus TA-40) and eleven probiotic cultures (St. thermophilus TH-4, Lactobacillus (Lb.) acidophilus LA-5, Lb. fermentum PCC, Lb. reuteri RC-14, Lb. paracasei subsp. paracasei, Lb. casei 431, Lb. paracasei subsp. paracasei F19, Lb. rhamnosus GR-1, and Lb. rhamnosus LGG, Bifidobacterium (B.) animalis subsp. lactis BB-12, B. longum subsp. longum BB-46, and B. longum subsp. infantis BB-02) to produce folate in a modified MRS broth (mMRS) supplemented with different fruit (passion fruit, acerola, orange, and mango) and okara soybean by-products and amaranth flour was investigated. Initially, the folate content of each vegetable substrate was determined: passion fruit by-product showed the lowest folate content (8±2ng/mL) and okara the highest (457±22ng/mL). When the orange by-product and amaranth flour were added to mMRS, all strains were able to increase folate production after 24h of fermentation. B. longum subsp infantis BB-02 produced the highest concentrations (1223±116ng/mL) in amaranth flour. Okara was the substrate that had the lowest impact on the folate production by all strains evaluated. Lb. acidophilus LA-5 (297±36ng/mL) and B. animalis subsp. lactis BB-12 (237±23ng/mL) were also able to produce folate after growth in mMRS containing acerola and orange by-products, respectively. The results of this study demonstrate that folate production is not only strain-dependent but also influenced by the addition of different substrates in the growth media.
authors.affiliation: Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil.
authors.forename: Marcela Albuquerque Cavalcanti de
authors.initials: MA
authors.lastname: Albuquerque
authors.affiliation: Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil.
authors.forename: Raquel
authors.initials: R
authors.lastname: Bedani
authors.affiliation: Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil.
authors.forename: Antônio Diogo Silva
authors.initials: AD
authors.lastname: Vieira
authors.affiliation: CERELA-CONICET, C.P. T4000ILC, San Miguel de Tucumán, Argentina.
authors.forename: Jean Guy
authors.initials: JG
authors.lastname: LeBlanc
authors.affiliation: Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil. Electronic address: susaad@usp.br.
authors.forename: Susana Marta Isay
authors.initials: SM
authors.lastname: Saad
mesh_terms: D027721:Amaranthus; D001644:Bifidobacterium / Q000254:growth & development; D005285:Fermentation; D005433:Flour; D005492:Folic Acid / Q000378:metabolism*; D005527:Food, Fortified; D005638:Fruit; D006801:Humans; D007778:Lactobacillus / Q000254:growth & development; D019936:Probiotics / Q000378:metabolism*; D013025:Glycine max; D013291:Streptococcus / Q000254:growth & development
chemical_list: D005492:Folic Acid
keywords: Amaranth; Fermentation; Folate; Fruit by-products; Okara; Probiotic