CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Vitamin production by lactic acid bacteria: Their role in gut and foods
Autor/es:
LEBLANC, J.G.
Lugar:
Cordoba
Reunión:
Congreso; V Congreso Internacional de Ciencia y Tecnología de Alimentos (CICYTAC 2014); 2014
Resumen:
Even though
vitamins are present in a variety of foods, deficiencies still occur. Fermented
foods with high levels of B group vitamins (such as folate and riboflavin) can
be produced by the adequate selection of LAB and could be a cost-effective
alternative to current vitamin fortification programs. In order to identify
technologically interesting LAB with the capacity to produce vitamins, many
screening trials have been performed in a wide variety of ecological niches,
such as traditional fermented foods, plants, and the gastrointestinal tract of
different animals including humans. In addition, the use of genetic engineering
strategies to increase vitamin production in strains with technological or
probiotic characteristics or to create novel vitamin producing strains is also a
viable solution for vitamin deficiencies. From another point of view,
it has recently been shown that some commensal bacteria in the human gut and
probiotic strains can de novo synthesize and supply vitamins to their host. Thus,
the use of B-group vitamin producing LAB in the design of novel functional
foods will be discussed as will their potential role as part of the commensal
microbiota to deliver vitamins in situ; both strategies are important in order
to help in the prevention of vitamin deficiencies.