A novel dairy product fermented with Propionibacterium freudenreichii improves the riboflavin status of deficient rats

Nutrition
Jean Guy LeBlancEddy J Smid

Abstract

Riboflavin deficiency is common in many parts of the world, particularly in developing countries. The use of riboflavin-producing strains in the production of dairy products such as fermented milk, yogurt, and cheese is feasible and economically attractive because it would decrease the costs involved during conventional vitamin fortification and satisfy consumer demands for healthier foods. The present study in a rat bioassay assessed the response of administration of yogurt containing a riboflavin-producing strain of Propionibacterium freudenreichii on the riboflavin status of deficient rats. Propionibacterium freudenreichii NIZO B2336 is a spontaneous roseoflavin-resistant mutant derived from P. freudenreichii B374 that produces larger amounts of riboflavin than the parental stain. Rats were fed a riboflavin-deficient diet for 21 d (depletion period), after which this same diet was supplemented with conventional yogurt, yogurt containing the riboflavin-producing strain (B2336), or the parental non-producing strain (B374) and fed to animals for 28 d (repletion period). As controls, rats were fed the same diet with different concentrations of commercial riboflavin. The novel fermented product containing P. freudenreichii B2336,...Continue Reading

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Citations

Oct 25, 2012·Applied Microbiology and Biotechnology·Vittorio CapozziGiuseppe Spano
Jul 19, 2012·World Journal of Microbiology & Biotechnology· PoonamRameshwar Singh
Jun 18, 2011·Journal of Agricultural and Food Chemistry·Vittorio CapozziGiuseppe Spano
Jul 20, 2006·Microbial Cell Factories·Catherine M BurgessDouwe van Sinderen
Dec 12, 2012·Current Opinion in Biotechnology·Eddy J Smid, Christophe Lacroix
Mar 17, 2011·Regulatory Toxicology and Pharmacology : RTP·Masayuki UchidaAshley Roberts
Dec 22, 2015·Microbial Biotechnology·Kiran ThakurSachinandan De
May 27, 2009·International Journal of Food Microbiology·Catherine M BurgessDouwe van Sinderen
Sep 22, 2011·Journal of Applied Microbiology·J G LeBlancF Sesma
Apr 1, 2016·Critical Reviews in Food Science and Nutrition·Kiran ThakurSumit Arora
Feb 13, 2015·Critical Reviews in Food Science and Nutrition·M MoslemiAmir M Mortazavian
Dec 15, 2016·Journal of Basic Microbiology·Marianela Juarez Del ValleJean Guy LeBlanc
Feb 7, 2020·International Journal of Molecular Sciences·Nittiya SuwannasomHans Bäumler
Mar 1, 2020·Applied Microbiology and Biotechnology·Jean Guy LeBlancAlejandra de Moreno de LeBlanc
Nov 17, 2020·Frontiers in Microbiology·Annel M Hernández-AlcántaraPaloma López
Jan 12, 2021·Progress in Neuro-psychopharmacology & Biological Psychiatry·Leszek RudzkiAgata Szulc

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