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Application of Probiotics in Folate Bio-Fortification of Yoghurt

  • Mohammad Khalili
  • Aziz Homayouni Rad
  • Ahmad Yari Khosroushahi
  • Hadi Khosravi
  • Somayeh JafarzadehEmail author
Article
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Abstract

Folate deficiency is a public health concern affecting all age groups worldwide. The available evidence reveals that adding probiotic bacteria to the yoghurt starter cultures during yoghurt production process under fermentation conditions increases the folate content of yoghurt. The present study was conducted to measure two folate derivatives, i.e., 5-methyltetrahydrofolate and 5-formyltetrahydrofolate, in bio-fortified yoghurt samples including (1) yoghurt containing Streptococcus thermophilus and Lactobacillus bulgaricus, (2) probiotic yoghurt containing Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12, (3) probiotic yoghurt containing native strains of Lactobacillus plantarum 15HN, (4) probiotic yoghurt containing native strains of Lactococcus lactis 44Lac, and (5) probiotic yoghurt containing commercial strains of Lactobacillus plantarum LAT BY PL. During storage at 4 °C for 21 days, the highest levels of 5-methyltetrahydrofolate and 5-formyltetrahydrofolate, which were statistically significant, were detected in the yoghurt made using Lact. plantarum 15HN. Moreover, the highest total folate concentration (1487 ± 96.42 μg/L) was specified in the yoghurt containing Lact. plantarum 15HN on the 7th day. It can be conjectured that this product can be suggested as a proper alternative to synthetic folic acid and may not have the side effects of using synthetic folic acid overdoses.

Keywords

Probiotic Folate Bio-fortification Yoghurt 

Notes

Funding

The study was financially supported by Research Vice Chancellor of Tabriz University of Medical Sciences.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

Formal consent was not required considering the type of the present study.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Mohammad Khalili
    • 1
  • Aziz Homayouni Rad
    • 2
  • Ahmad Yari Khosroushahi
    • 3
  • Hadi Khosravi
    • 4
  • Somayeh Jafarzadeh
    • 2
    Email author
  1. 1.Multiple Sclerosis Research Center, Neuroscience InstituteTehran University of Medical SciencesTehranIran
  2. 2.Department of Food Science and Technology, Faculty of Health and NutritionTabriz University of Medical SciencesTabrizIran
  3. 3.Department of Pharmacognosy, Faculty of PharmacyTabriz University of Medical SciencesTabrizIran
  4. 4.Department of Applied Human NutritionMount Saint Vincent UniversityHalifaxCanada

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