Increasing Folate Content Through the Use of Lactic Acid Bacteria in Novel Fermented Foods

SAAD, S.M.I.; BEDANI, R.; ALBUQUERQUE, M.A.C.; LEBLANC, JEAN GUY

Latin American Fermented Food Products - From traditional knowledge to the innovative application

Science Publishers/CRC Press

Lugar: Boca Raton, FL; Año: 2016; p. 247 - 266

Folate is an essential B-group vitamin that plays a key role in numerous metabolic reactions such as energy usage and the biosynthesis of DNA, RNA, and some amino acids. Humans cannot synthesize folate so an exogenous supply of this vitamin is necessary to prevent nutritional deficiency. For this reason, many countries possess mandatory folic acid enrichment programs in foods of mass consumption; however, it has been put into evidence that high intakes of folic acid, the synthetic form of folate, but not natural folates, can cause adverse effects in some individuals such as the masking of the hematological manifestations of vitamin B12 deficiency. Currently, many researchers are evaluating novel alternatives to increase concentrations of natural folates in foods. Lactic acid bacteria (LAB), widely used as starter cultures for the fermentation of a large variety of foods, can improve the safety, shelf life, nutritional value, flavor, and overall quality of the fermented products. Although most LAB are auxotrophic for several vitamins, it is now known that certain strains have the capability to synthesize some B-group vitamins. In this Chapter, the use of specific strains of folate producing LAB for the production of novel fermented food products will be discussed as will their use as an important strategy to help in the prevention of folate deficiency and as a safer alternative to mandatory folic acid fortification programs.