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In situ fortification of cereal by-products with vitamin B12: An eco-sustainable approach for food fortification.
Calinoiu, Lavinia Florina; Odochean, Razvan; Martau, Gheorghe-Adrian; Mitrea, Laura; Nemes, Silvia Amalia; Ștefanescu, Bianca-Eugenia; Vodnar, Dan Cristian.
Afiliación
  • Calinoiu LF; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania; Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania.
  • Odochean R; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania.
  • Martau GA; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania; Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania.
  • Mitrea L; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania; Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania.
  • Nemes SA; Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania.
  • Ștefanescu BE; Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania.
  • Vodnar DC; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania; Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania. Electronic address: dan.vodnar@usamvcluj.ro.
Food Chem ; 460(Pt 3): 140766, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39126946
ABSTRACT
Vitamin B12 deficiency poses significant health risks, especially among populations with limited access to animal-based foods. This study explores the utilisation of cereal bran by-products, wheat (WB) and oat bran (OB), as substrates for in situ vitamin B12 fortification through solid-state fermentation (SSF) using Propionibacterium freudenreichii. The impact of various precursors addition, including riboflavin, cobalt, nicotinamide and DMBI on vitamin B12 production, along with changes in microbial growth, chemical profiles, and vitamin B12 yields during fermentation was evaluated. Results showed that WB and OB possess favourable constituents for microbial growth and vitamin B12 synthesis. The substrates supplemented with riboflavin, cobalt, and DMBI demonstrated enhanced B12 production. In addition, pH levels are essential in microbial viability and cobalamin biosynthesis. Monosaccharides and organic acids play a crucial role, with maltose showing a strong positive association with B12 production in OB, while in WB, citric acid exhibits significant correlations with various factors.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vitamina B 12 / Triticum / Alimentos Fortificados / Avena / Fermentación Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: Rumanía Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vitamina B 12 / Triticum / Alimentos Fortificados / Avena / Fermentación Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: Rumanía Pais de publicación: Reino Unido