Cargando…

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

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 consump...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tamene, Aynadis, Baye, Kaleab, Kariluoto, Susanna, Edelmann, Minnamari, Bationo, Fabrice, Leconte, Nicolas, Humblot, Christèle
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893693/ https://www.ncbi.nlm.nih.gov/pubmed/31752138 http://dx.doi.org/10.3390/nu11112819

Ejemplares similares

Folate content of a staple food increased by fermentation of a cereal using selected folate-producing microorganisms
por: Tamene, Aynadis, et al.
Publicado: (2022)

Effectiveness of Lactiplantibacillus plantarum in enhancing the folate content of injera made with different cereals
por: Tamene, Aynadis, et al.
Publicado: (2023)

5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread
por: Liu, Fengyuan, et al.
Publicado: (2022)

In situ production of active vitamin B12 in cereal matrices using Propionibacterium freudenreichii
por: Chamlagain, Bhawani, et al.
Publicado: (2017)

Iron homeostasis in host and gut bacteria – a complex interrelationship
por: Seyoum, Yohannes, et al.
Publicado: (2021)

Iron deficiency and anemia in adolescent girls consuming predominantly plant-based diets in rural Ethiopia
por: Seyoum, Yohannes, et al.
Publicado: (2019)

Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage
por: Adesulu-Dahunsi, Adekemi Titilayo, et al.
Publicado: (2018)

Physiological responses to folate overproduction in Lactobacillus plantarum WCFS1
por: Wegkamp, Arno, et al.
Publicado: (2010)

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B(12), and Amino Acid Composition
por: Thompson, H. O., et al.
Publicado: (2020)

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum
por: Alemneh, Sendeku Takele, et al.
Publicado: (2021)

Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation
por: Wen-qiong, Wang, et al.
Publicado: (2021)

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2020)

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei
por: Mirmohammadi, Royaossadat, et al.
Publicado: (2021)

A metabolomics and proteomics study of the Lactobacillus plantarum in the grass carp fermentation
por: Ming, Tinghong, et al.
Publicado: (2018)

Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine
por: Pannella, Gianfranco, et al.
Publicado: (2020)

Metabolomic Investigation on Fermentation Products of Achyranthes japonica Nakai by Lactobacillus plantarum
por: Lee, Chang-Wan, et al.
Publicado: (2020)

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products
por: Bachtarzi, Nadia, et al.
Publicado: (2020)

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
por: Li, Zhongxi, et al.
Publicado: (2018)

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability
por: Dan, Tong, et al.
Publicado: (2019)

Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum
por: Eweys, Aya S., et al.
Publicado: (2022)

Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles
por: Liu, Yiyun, et al.
Publicado: (2018)

New insight and metrics to understand the ontogeny and succession of Lactobacillus plantarum subsp. plantarum and Lactobacillus plantarum subsp. argentoratensis
por: Jin, Yong Ju, et al.
Publicado: (2018)

Heterologous expression of Oenococcus oeni malolactic enzyme in Lactobacillus plantarum for improved malolactic fermentation
por: Schümann, Christina, et al.
Publicado: (2012)

Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi
por: Yadav, Ruby, et al.
Publicado: (2016)

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods
por: Behera, Sudhanshu S., et al.
Publicado: (2018)

Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
por: Çabuk, Burcu, et al.
Publicado: (2018)

Optimization of fermentation conditions for production of l‐arabinose isomerase of Lactobacillus plantarum WU14
por: Sun, Zhijun, et al.
Publicado: (2020)

Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation
por: Sáez-Orviz, Sara, et al.
Publicado: (2022)

Anti-Photoaging Effect of Rhodiola rosea Fermented by Lactobacillus plantarum on UVA-Damaged Fibroblasts
por: Fu, Hao, et al.
Publicado: (2022)

Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
por: Xu, Huiya, et al.
Publicado: (2022)

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study
por: Di Renzo, Tiziana, et al.
Publicado: (2018)

Effects of Lactobacillus plantarum on the Fermentation Profile and Microbiological Composition of Wheat Fermented Silage Under the Freezing and Thawing Low Temperatures
por: Zhang, Miao, et al.
Publicado: (2021)

Effects of Bacillus coagulans and Lactobacillus plantarum on the Fermentation Characteristics, Microbial Community, and Functional Shifts during Alfalfa Silage Fermentation
por: Wang, Yan, et al.
Publicado: (2023)

Modulation of Lactobacillus plantarum Gastrointestinal Robustness by Fermentation Conditions Enables Identification of Bacterial Robustness Markers
por: van Bokhorst-van de Veen, Hermien, et al.
Publicado: (2012)

Draft Genome Sequence of Lactobacillus plantarum BFE 5092 Isolated from Maasai Fermented Milk
por: Oguntoyinbo, Folarin A., et al.
Publicado: (2016)

Beneficial Effects of Citrus Juice Fermented with Lactobacillus plantarum YIT 0132 on Japanese Cedar Pollinosis
por: HARIMA-MIZUSAWA, Naomi, et al.
Publicado: (2014)

Draft Genome Sequence of Lactobacillus plantarum TL2766, a Strain with the Ability To Ferment Wakame
por: Villena, Julio, et al.
Publicado: (2016)

Fermented soshiho-tang with Lactobacillus plantarum enhances the antiproliferative activity in vascular smooth muscle cell
por: Lee, Jung-Jin, et al.
Publicado: (2014)

Intake of Blueberry Fermented by Lactobacillus plantarum Affects the Gut Microbiota of L-NAME Treated Rats
por: Xu, Jie, et al.
Publicado: (2013)

Genome Sequence of Lactobacillus plantarum JMCC0013, Isolated from Traditional Chinese Fermented Milk
por: Wang, Shijie, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_7ndgd0jfbrmv8crlh0pkobriie