Utilisateur:RP87/Brouillon/B12
Soit pour une section sur le véganisme, soit dans l'article sur la B12 en extension de biosynthèse. à mettre en connexe.
Sources pour exploitation
modifierhttps://link.springer.com/article/10.1007/s00253-012-4440-2
Abstract
Wheat contains various essential nutrients including the B group of vitamins. However, B group vitamins, normally present in cereals-derived products, are easily removed or destroyed during milling, food processing or cooking. Lactic acid bacteria (LAB) are widely used as starter cultures for the fermentation of a large variety of foods and can improve the safety, shelf life, nutritional value, flavor and overall quality of the fermented products. In this regard, the identification and application of strains delivering health-promoting compounds is a fascinating field. Besides their key role in food fermentations, several LAB found in the gastrointestinal tract of humans and animals are commercially used as probiotics and possess generally recognized as safe status. LAB are usually auxotrophic for several vitamins although certain strains of LAB have the capability to synthesize water-soluble vitamins such as those included in the B group. In recent years, a number of biotechnological processes have been explored to perform a more economical and sustainable vitamin production than that obtained via chemical synthesis. This review article will briefly report the current knowledge on lactic acid bacteria synthesis of vitamins B2, B11 and B12 and the potential strategies to increase B-group vitamin content in cereals-based products, where vitamins-producing LAB have been leading to the elaboration of novel fermented functional foods. In addition, the use of genetic strategies to increase vitamin production or to create novel vitamin-producing strains will be also discussed. Keywords Bread B-group vitamins Lactobacillus plantarum Lactobacillus sanfranciscensis
https://www.intechopen.com/books/probiotics-and-prebiotics-in-human-nutrition-and-health
https://www.intechopen.com/books/probiotics-and-prebiotics-in-human-nutrition-and-health/biosynthesis-of-vitamins-by-probiotic-bacteria
https://www.intechopen.com/chapter/pdf-download/50488
Abstract
Vitamins are important micronutrients that are often precursors to enzymes, which all living cells require to perform biochemical reactions. However, humans cannot produce many vitamins, so they have to be externally obtained. Using vitamin‐producing microorganisms could be an organic and marketable solution to using pseudo‐vitamins that are chemically produced, and could allow for the production of foods with higher levels of vitamins that could reduce unwanted side effects. Probiotic bacteria, as well as commensal bacteria found in the human gut, such as Lactobacillus and Bifidobacterium, can de novo synthesize and supply vitamins to human body. In humans, members of the gut microbiota are able to synthesize vitamin K, as well as most of the water‐soluble ” vitamins, such as cobalamin, folates, pyridoxine, riboflavin, and thiamine. Keywords: probiotic, folate, riboflavin, cobalamin, biosynthesis
https://www.sciencedirect.com/science/article/pii/B9780128023099000078
Abstract
Vitamins are important for human health because they are involved in diverse biological functions. Humans must consume vitamins within their diet. The microbial production of vitamins provides a naturally and economically interesting approach to improve the vitamin content of fermented foods. However, fermentation does not always result in increased vitamin concentrations since microorganisms also require vitamins for growth. Some microorganisms are well-known for producing vitamins, such as Streptococcus thermophilus and Propionibacteria for synthesizing folate and vitamin B12, respectively. Others do not influence or even consume vitamins, for example, Lactobacilli. In addition, substantial differences between individual strains and species are found. Fermentation conditions, such as incubation temperature, length of incubation, and medium further impact the vitamin content of a fermented food. Gene mutation as well as process optimization can enhance the bacterial growth and vitamin-producing capacity of distinct strains. Keywords Fermented food Folic acid Riboflavin Vitamin B12 Vitamin K Vitamins
https://www.tandfonline.com/doi/full/10.1080/10408398.2010.540360?scroll=top&needAccess=true Abstract
Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-carbonated beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components. Antimicrobial activity, better gut health, anticarcinogenic activity, control on serum glucose and cholesterol, control on lactose intolerance and better immune system can be achieved through its regular consumption. Moreover, on the one side kefir is good dietetic beverage, and of particular interest of athletes, and on the other side the whole kefir is good for feeding small babies and pre-schoolers for good tolerance against disease and quick weight gain. Lots of works have been done on kefir from a health point of view. This study summarizes all the data that have been compiled to date. The purpose of this review is to gather information about microbiological, chemical, nutritional, and therapeutic aspects of kefir and kefir-like products to provide justification for its consumption. This review leads us to conclude that kefir begins a new dawn of food for the mankind. Keywords: Kefir, health, nutrition, composition, therapeutic effects
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2653298/
Abstract
The complex gut microbial flora harbored by individuals (microbiota) has long been proposed to contribute to intestinal health as well as disease. Pre- and probiotic products aimed at improving health by modifying microbiota composition have already become widely available and acceptance of these products appears to be on the rise. However, although required for the development of effective microbiota based interventions, our basic understanding of microbiota variation on a population level and its dynamics within individuals is still rudimentary. Powerful new parallel sequence technologies combined with other efficient molecular microbiota analysis methods now allow for comprehensive analysis of microbiota composition in large human populations. Recent findings in the field strongly suggest that microbiota contributes to the development of obesity, atopic diseases, inflammatory bowel diseases and intestinal cancers. Through the ongoing National Institutes of Health Roadmap ‘Human Microbiome Project’ and similar projects in other parts of the world, a large coordinated effort is currently underway to study how microbiota can impact human health. Translating findings from these studies into effective interventions that can improve health, possibly personalized based on an individuals existing microbiota, will be the task for the next decade(s). Keywords: Microbiota, Intestinal microbial flora, Probiotic, Gut, Intestine
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4854945/
Abstract
Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain. As with other fermented dairy products, kefir has been associated with a range of health benefits such as cholesterol metabolism and angiotensin-converting enzyme (ACE) inhibition, antimicrobial activity, tumor suppression, increased speed of wound healing, and modulation of the immune system including the alleviation of allergy and asthma. These reports have led to increased interest in kefir as a focus of research and as a potential probiotic-containing product. Here, we review those studies with a particular emphasis on the microbial composition and the health benefits of the product, as well as discussing the further development of kefir as an important probiotic product. Keywords: gut microbiota, fermented foods, immunomodulation, metabolic diseases, kefir
* B12 absent
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4805592/
Pour les liens entre micro-organismes productions fermentées.
Abstract
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups (“phylotypes”) may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world. Keywords: global fermented foods, LAB, Bacillus, yeasts, filamentous molds
seule occurrence :
| Product | Substrate/Raw material | Sensory features and nature | Microorganisms | Country | References |
|---|---|---|---|---|---|
| Tempe | Soybean | Alkaline, solid, fried cake, breakfast | Rhiz. oligisporus, Rhiz. arrhizus, Rhiz. oryzae, Rhiz. stolonifer, Asp. niger, Citrobacter freundii, Enterobacter cloacae, K. pneumoniae, K. pneumoniae subsp. ozaenae, Pseudomas fluorescens as vitamin B12-producing bacteria, Lb. fermentum, Lb. lactis, Lb. plantarum, Lb. reuteri | Indonesia (Origin), The Netherlands, Japan, USA | Feng et al., 2005; Jennessen et al., 2008 |
Tempe Soybean Alkaline, solid, fried cake, breakfast Rhiz. oligisporus, Rhiz. arrhizus, Rhiz. oryzae, Rhiz. stolonifer, Asp. niger, Citrobacter freundii, Enterobacter cloacae, K. pneumoniae, K. pneumoniae subsp. ozaenae, Pseudomas fluorescens as vitamin B12-producing bacteria, Lb. fermentum, Lb. lactis, Lb. plantarum, Lb. reuteri Indonesia (Origin), The Netherlands, Japan, USA Feng et al., 2005; Jennessen et al., 2008