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Liu F, Edelmann M, Piironen V, Li Y, Liu X, Yan JK, Li L, Kariluoto S. How food matrices modulate folate bioaccessibility: A comprehensive overview of recent advances and challenges. Compr Rev Food Sci Food Saf 2024; 23:e13328. [PMID: 38551068 DOI: 10.1111/1541-4337.13328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 02/11/2024] [Accepted: 03/05/2024] [Indexed: 04/02/2024]
Abstract
The incomplete absorption of dietary folate makes it crucial to understand how food matrices affect folate bioaccessibility. Bioavailability encompasses bioaccessibility, which depicts the proportion that is liberated from the food matrix during digestion and becomes available for absorption. Bioavailability studies are expensive and difficult to control, whereas bioaccessibility studies utilize in vitro digestion models to parameterize the complex digestion, allowing the evaluation of the effect of food matrices on bioaccessibility. This review covers the folate contents in various food matrices, the methods used to determine and the factors affecting folate bioaccessibility, and the advances and challenges in understanding how food matrices affect folate bioaccessibility. The methods for determining bioaccessibility have been improved in the last decade. Current research shows that food matrices modulate folate bioaccessibility by affecting the liberation and stability of folate during digestion but do not provide enough information about folate and food component interactions at the molecular level. In addition, information on folate interconversion and degradation during digestion is scant, hindering our understanding of the impact of food matrices on folate stability. Moreover, the role of conjugase inhibitors should not be neglected when evaluating the nutritional value of food folates. Due to the complexity of food digestion, holistic methods should be applied to investigate bioaccessibility. By synthesizing the current state of knowledge on this topic, this review highlights the lack of in-depth understanding of the mechanisms of how food matrices modulate folate bioaccessibility and provides insights into potential strategies for accurate evaluation of the nutritional value of dietary folate.
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Affiliation(s)
- Fengyuan Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Yuting Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Xiaozhen Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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Siitonen A, Nieminen F, Kallio V, Tuccillo F, Kantanen K, Ramos-Diaz JM, Jouppila K, Piironen V, Kariluoto S, Edelmann M. B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion. Foods 2024; 13:637. [PMID: 38472750 DOI: 10.3390/foods13050637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 02/09/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024] Open
Abstract
Legumes have been recognised as healthy and environmentally friendly protein sources. Knowledge about the vitamin B contents in legume ingredients and extrudates is scarce. In this study, we investigated thiamin, riboflavin, niacin, and folate in various faba bean, lupin, and pea ingredients. Further, the retention of B vitamins in high moisture extrusion was studied. Prior to liquid chromatographic determinations of thiamin, riboflavin, niacin, and folate, vitamins were extracted by acid hydrolysis (niacin), enzymatic treatment (folate), or their combination (thiamin and riboflavin). The contents (on a dry matter basis) varied greatly among different ingredients: the thiamin content was 0.2-14.2 µg/g; riboflavin, 0.3-5.9 µg/g; niacin, 8.8-35.5 µg/g, and folate, 45-1453 ng/g. Generally, the highest levels were in flours and protein concentrates, whereas low levels were observed in isolates. The retention of B vitamins was excellent in high moisture extrusion, except for folate in faba bean, where the folate contents were 42-67% lower in the extrudates than in the respective ingredient mixtures. In terms of both vitamin B contents and their retention, extrudates containing substantial amounts of flour or protein concentrate are promising plant-based sources of thiamin, riboflavin, niacin, and folate.
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Affiliation(s)
- Aino Siitonen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland
| | - Faisa Nieminen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland
| | - Veronika Kallio
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland
| | - Fabio Tuccillo
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland
| | - Katja Kantanen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland
| | - Jose Martin Ramos-Diaz
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland
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Liu F, Edelmann M, Piironen V, Kariluoto S. 5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread. J Agric Food Chem 2022; 70:13379-13390. [PMID: 36206478 PMCID: PMC9585583 DOI: 10.1021/acs.jafc.2c03861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
This study investigated the bioaccessibility of folate in wheat bread baked with different ingredients and processing methods. Next, different matrices were spiked with 5-methyltetrahydrofolate, gallic acid (GA), or both to investigate the stability of 5-methyltetrahydrofolate during in vitro digestion. The folate bioaccessibility in bread varied from 44 to 96%. The inclusion of whole-grain or faba bean flour significantly improved both folate content and bioaccessibility. Baking with yeast increased the folate content by 145% in bread but decreased folate bioaccessibility compared to the bread without added yeast because of the instability of 5-methyltetrahydrofolate. Spiking experiments confirmed oxidation as a critical reason for 5-methyltetrahydrofolate loss during digestion. However, GA protected this vitamer from degradation. Additionally, 5-methyltetrahydrofolate was less stable in whole-grain wheat matrices than other matrices. This study demonstrated that the stability of 5-methyltetrahydrofolate is crucial for folate bioaccessibility in bread, and methods for stabilizing this vitamer should be further studied.
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Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Flavor challenges in extruded plant-based meat alternatives: A review. Compr Rev Food Sci Food Saf 2022; 21:2898-2929. [PMID: 35470959 DOI: 10.1111/1541-4337.12964] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/02/2022] [Accepted: 03/24/2022] [Indexed: 12/19/2022]
Abstract
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.
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Affiliation(s)
- Yaqin Wang
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Fabio Tuccillo
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Marjo Pulkkinen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Helsinki Institute of Sustainability Science (HELSUS), Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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Liu F, Edelmann M, Piironen V, Kariluoto S. The Bioaccessibility of Folate in Breads and the Stability of Folate Vitamers during in vitro Digestion. Food Funct 2022; 13:3220-3233. [DOI: 10.1039/d1fo03352b] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Both the liberation and stability of endogenous folate are relevant to the bioaccessibility of folate. Since folates are unstable, in addition to studying the natural folate content in foods, bioaccessibility...
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Ložnjak Švarc P, Oveland E, Strandler HS, Kariluoto S, Campos-Giménez E, Ivarsen E, Malaviole I, Motta C, Rychlik M, Striegel L, Jakobsen J. Collaborative study: Quantification of total folate in food using an efficient single-enzyme extraction combined with LC-MS/MS. Food Chem 2020; 333:127447. [PMID: 32688304 DOI: 10.1016/j.foodchem.2020.127447] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 06/24/2020] [Accepted: 06/27/2020] [Indexed: 12/16/2022]
Abstract
Quantification of the specific folate vitamers to estimate total folate in foods is not standardized. A collaborative study, including eight European laboratories, was conducted in order to determine the repeatability and reproducibility of the method for folate quantification in foods using the plant-origin γ-glutamyl hydrolase as part of the extraction procedure. The seven food samples analyzed represent the food groups; fruits, vegetables, dairy products, legumes, offal, fish, and fortified infant formula. The homogenization step was included, and six folate vitamers were analyzed using LC-MS/MS. Total folate content, expressed as folic acid equivalent, was 17-490 μg/100 g in all samples. Horwitz ratio values were within the acceptable range (0.60-1.94), except for fish. The results for fortified infant formula, a certified reference material (NIST 1869), confirmed the trueness of the method. The collaborative study is part of a standardization project within the Nordic Committee on Food Analysis (NMKL).
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Affiliation(s)
- Petra Ložnjak Švarc
- National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark.
| | - Eystein Oveland
- Institute of Marine Research, P. O. Box 1870, Nordnes, N-5817 Bergen, Norway.
| | | | - Susanna Kariluoto
- University of Helsinki, Department of Food and Nutrition, Agnes Sjöbergin katu 2, FI-00790 Helsinki, Finland.
| | - Esther Campos-Giménez
- Nestle Research, Route du Jorat 57, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | - Elise Ivarsen
- Eurofins Vitamin Testing, Ladelundvej 85, 6600 Vejen, Denmark.
| | | | - Carla Motta
- National Health Institute, Dr. Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal.
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technical University of Munich, Max-von-Imhof Forum 2, DE-85354 Freising, Germany; Centre for Nutrition and Food Sciences, University of Queensland, St Lucia QLD 4069, Australia.
| | - Lisa Striegel
- Chair of Analytical Food Chemistry, Technical University of Munich, Max-von-Imhof Forum 2, DE-85354 Freising, Germany.
| | - Jette Jakobsen
- National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark.
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Bationo F, Humblot C, Songré-Ouattara LT, Hama-Ba F, Le Merrer M, Chapron M, Kariluoto S, Hemery YM. Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103309] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Edelmann M, Aalto S, Chamlagain B, Kariluoto S, Piironen V. Riboflavin, niacin, folate and vitamin B12 in commercial microalgae powders. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.05.009] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Chamlagain B, Sugito TA, Deptula P, Edelmann M, Kariluoto S, Varmanen P, Piironen V. In situ production of active vitamin B12 in cereal matrices using Propionibacterium freudenreichii. Food Sci Nutr 2017; 6:67-76. [PMID: 29387363 PMCID: PMC5778212 DOI: 10.1002/fsn3.528] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 08/22/2017] [Accepted: 08/23/2017] [Indexed: 12/19/2022] Open
Abstract
The in situ production of active vitamin B12 was investigated in aqueous cereal‐based matrices with three strains of food‐grade Propionibacterium freudenreichii. Matrices prepared from malted barley flour (33% w/v; BM), barley flour (6%; BF), and wheat aleurone (15%; AM) were fermented. The effect of cobalt and the lower ligand 5,6‐dimethylbenzimidazole (DMBI) or its natural precursors (riboflavin and nicotinamide) on active B12 production was evaluated. Active B12 production was confirmed by UHPLC–UV–MS analysis. A B12 content of 12–37 μg·kg−1 was produced in BM; this content increased 10‐fold with cobalt and reached 940–1,480 μg·kg−1 with both cobalt and DMBI. With riboflavin and nicotinamide, B12 production in cobalt‐supplemented BM increased to 712 μg·kg−1. Approximately, 10 μg·kg−1 was achieved in BF and AM and was increased to 80 μg·kg−1 in BF and 260 μg·kg−1 in AM with cobalt and DMBI. The UHPLC and microbiological assay (MBA) results agreed when both cobalt and DMBI or riboflavin and nicotinamide were supplemented. However, MBA gave ca. 20%–40% higher results in BM and AM supplemented with cobalt, indicating the presence of human inactive analogues, such as pseudovitamin B12. This study demonstrates that cereal products can be naturally fortified with active B12 to a nutritionally relevant level by fermenting with P. freudenreichii.
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Affiliation(s)
- Bhawani Chamlagain
- Department of Food and Environmental Sciences University of Helsinki Helsinki Finland
| | - Tessa A Sugito
- Department of Food and Environmental Sciences University of Helsinki Helsinki Finland
| | - Paulina Deptula
- Department of Food and Environmental Sciences University of Helsinki Helsinki Finland
| | - Minnamari Edelmann
- Department of Food and Environmental Sciences University of Helsinki Helsinki Finland
| | - Susanna Kariluoto
- Department of Food and Environmental Sciences University of Helsinki Helsinki Finland
| | - Pekka Varmanen
- Department of Food and Environmental Sciences University of Helsinki Helsinki Finland
| | - Vieno Piironen
- Department of Food and Environmental Sciences University of Helsinki Helsinki Finland
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Chandrasekar Rajendran SC, Chamlagain B, Kariluoto S, Piironen V, Saris PEJ. Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA655. J Appl Microbiol 2017; 122:1663-1671. [PMID: 28339160 DOI: 10.1111/jam.13453] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 03/09/2017] [Accepted: 03/20/2017] [Indexed: 11/27/2022]
Abstract
AIMS Lactococcus lactis N8 and Saccharomyces boulardii SAA655 were investigated for their ability to synthesize B-vitamins (riboflavin and folate) and their functional role as microbial starters in idli fermentation. METHODS AND RESULTS In this study, ultra-high performance liquid chromatography and microbiological assay were used to determine the total riboflavin and folate content respectively. Increased levels of folate were evident in both L. lactis N8 and S. boulardii SAA655 cultivated medium. Enhanced riboflavin levels were found only in S. boulardii SAA655 grown medium, whereas decreased riboflavin level was found in L. lactis N8 cultivated medium. To evaluate the functional role of microbial starter strains, L. lactis N8 and S. boulardii SAA655 were incorporated individually and in combination into idli batter, composed of wet grounded rice and black gram. For the experiments, naturally fermented idli batter was considered as control. The results indicated that natural idli fermentation did not enhance the riboflavin level and depleted folate levels by half. In comparison with control, L. lactis N8 and S. boulardii SAA655 incorporated idli batter (individually and in combination) increased riboflavin and folate levels by 40-90%. Apart from compensating the folate loss caused by natural fermentation, S. boulardii SAA655 fermented idli batter individually and in combination with L. lactis N8 also showed the highest leavening character. Moreover, the microbial starter incorporation did not significantly influence the pH of idli batter. CONCLUSION Incorporation of L. lactis N8 and S. boulardii SAA655 can evidently enhance the functional and technological characteristics of idli batter. SIGNIFICANCE AND IMPACT OF THE STUDY UN General Assembly declared 2016 the International Year of pulses emphasizing the importance of legumes as staple food. Furthermore, this is the first experimental report of in situ biofortifcation of riboflavin and folate using microbes in pulse based fermented staple food. The current study suggests possible avenues for research towards an economical strategy to reduce B-vitamin deficiency among the consuming population.
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Affiliation(s)
| | - B Chamlagain
- Department of Food and Environmental Sciences, University of Helsinki, Finland
| | - S Kariluoto
- Department of Food and Environmental Sciences, University of Helsinki, Finland
| | - V Piironen
- Department of Food and Environmental Sciences, University of Helsinki, Finland
| | - P E J Saris
- Department of Food and Environmental Sciences, University of Helsinki, Finland
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Ramos Diaz JM, Sundarrajan L, Kariluoto S, Lampi AM, Tenitz S, Jouppila K. Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12396] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jose Martin Ramos Diaz
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
| | - Lakshminarasimhan Sundarrajan
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
| | - Susanna Kariluoto
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
| | - Anna-Maija Lampi
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
| | - Seppo Tenitz
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
| | - Kirsi Jouppila
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
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Ramos Diaz JM, Sundarrajan L, Kariluoto S, Lampi AM, Tenitz S, Jouppila K. Effect of Extrusion Cooking on Physical Properties and Chemical Composition of Corn-Based Snacks Containing Amaranth and Quinoa: Application of Partial Least Squares Regression. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12320] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jose Martin Ramos Diaz
- Department of Food and Environmental Sciences; FI-00014 University of Helsinki; Helsinki Finland
| | | | - Susanna Kariluoto
- Department of Food and Environmental Sciences; FI-00014 University of Helsinki; Helsinki Finland
| | - Anna-Maija Lampi
- Department of Food and Environmental Sciences; FI-00014 University of Helsinki; Helsinki Finland
| | - Seppo Tenitz
- Department of Food and Environmental Sciences; FI-00014 University of Helsinki; Helsinki Finland
| | - Kirsi Jouppila
- Department of Food and Environmental Sciences; FI-00014 University of Helsinki; Helsinki Finland
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Korhola M, Hakonen R, Juuti K, Edelmann M, Kariluoto S, Nyström L, Sontag-Strohm T, Piironen V. Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods. J Appl Microbiol 2014; 117:679-89. [DOI: 10.1111/jam.12564] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Revised: 05/29/2014] [Accepted: 06/03/2014] [Indexed: 11/29/2022]
Affiliation(s)
- M. Korhola
- Department of Biosciences; University of Helsinki; Helsinki Finland
| | - R. Hakonen
- Department of Biosciences; University of Helsinki; Helsinki Finland
| | - K. Juuti
- Department of Biosciences; University of Helsinki; Helsinki Finland
| | - M. Edelmann
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki Finland
| | - S. Kariluoto
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki Finland
| | - L. Nyström
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki Finland
| | - T. Sontag-Strohm
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki Finland
| | - V. Piironen
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki Finland
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Kariluoto S, Edelmann M, Nyström L, Sontag-Strohm T, Salovaara H, Kivelä R, Herranen M, Korhola M, Piironen V. In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices. Int J Food Microbiol 2014; 176:38-48. [DOI: 10.1016/j.ijfoodmicro.2014.01.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 01/19/2014] [Accepted: 01/27/2014] [Indexed: 10/25/2022]
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15
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Mo H, Kariluoto S, Piironen V, Zhu Y, Sanders MG, Vincken JP, Wolkers-Rooijackers J, Nout MJR. Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe. Food Chem 2013; 141:2418-25. [PMID: 23870976 DOI: 10.1016/j.foodchem.2013.05.017] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2012] [Revised: 01/14/2013] [Accepted: 05/03/2013] [Indexed: 02/03/2023]
Abstract
PURPOSE To compare the content of bioaccessible folate, vitamin B12, and isoflavones in tofu and tempe, as influenced by soybean variety and food processing, particularly fermentation. PRINCIPAL RESULTS Raw soybeans contained 2207-2671 μg/kg (dry matter) folate, cooked tempe 1493-4143, and cooked tofu 968-1273 μg/kg, the difference was attributed to the fermentation in tempe. Vitamin B12 was detected only in tempe (0.16-0.72 μg/kg). Isoflavone aglycones were formed during soaking of soybeans, with only minor differences between the contents in cooked tempe (average 1922-2968 μg/kg) or tofu (1667-2782 μg/kg) but strongly depending on bean variety. CONCLUSIONS Folate and vitamin B12 contents were mainly influenced by microbial activity during fermentation, whereas isoflavone aglycone content was determined by bean variety. Tofu had lower folate and vitamin B12, but equal isoflavone contents as tempe. Bioaccessibility of folate (80-100%) and isoflavone aglycones (100%) were high.
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Affiliation(s)
- Haizhen Mo
- Department of Food Science, Henan Institute of Science and Technology, 453003 Xinxiang, Henan Province, China
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Edelmann M, Kariluoto S, Nyström L, Piironen V. Folate in oats and its milling fractions. Food Chem 2012; 135:1938-47. [DOI: 10.1016/j.foodchem.2012.06.064] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2012] [Revised: 05/08/2012] [Accepted: 06/15/2012] [Indexed: 11/24/2022]
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Katina K, Juvonen R, Laitila A, Flander L, Nordlund E, Kariluoto S, Piironen V, Poutanen K. Fermented Wheat Bran as a Functional Ingredient in Baking. Cereal Chem 2012. [DOI: 10.1094/cchem-08-11-0106] [Citation(s) in RCA: 101] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kati Katina
- VTT Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland
- Corresponding author. Phone: 358-405763426. Fax: 358-207227111. E-mail:
| | - Riikka Juvonen
- VTT Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland
| | - Arja Laitila
- VTT Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland
| | - Laura Flander
- VTT Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland
| | - Emilia Nordlund
- VTT Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland
| | - Susanna Kariluoto
- Department of Food and Environmental Sciences, University of Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Environmental Sciences, University of Helsinki, Finland
| | - Kaisa Poutanen
- VTT Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland
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Kariluoto S, Edelmann M, Herranen M, Lampi AM, Shmelev A, Salovaara H, Korhola M, Piironen V. Production of folate by bacteria isolated from oat bran. Int J Food Microbiol 2010; 143:41-7. [DOI: 10.1016/j.ijfoodmicro.2010.07.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2010] [Revised: 07/12/2010] [Accepted: 07/18/2010] [Indexed: 11/25/2022]
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Shewry PR, Piironen V, Lampi AM, Edelmann M, Kariluoto S, Nurmi T, Fernandez-Orozco R, Andersson AAM, Aman P, Fraś A, Boros D, Gebruers K, Dornez E, Courtin CM, Delcour JA, Ravel C, Charmet G, Rakszegi M, Bedo Z, Ward JL. Effects of genotype and environment on the content and composition of phytochemicals and dietary fiber components in rye in the HEALTHGRAIN diversity screen. J Agric Food Chem 2010; 58:9372-83. [PMID: 20438063 DOI: 10.1021/jf100053d] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
The effects of genotype and environment on the content of bioactive components in rye were determined with four varieties being grown on one site for three years and on three additional sites in the third year and a fourth variety being included in all trials except year 1. Clear differences were observed in the extent to which the contents of dietary fiber components (arabinoxylan, beta-glucan, total dietary fiber) and phytochemicals (folates, alkylresorcinols, sterols, tocols, phenolic acids) varied between varieties and between the same varieties grown in different sites (United Kingdom, France, Hungary, Poland) and years (2005-2007 in Hungary), with sterols being the most stable and phenolic acids the least. However, no single variety could be selected as having the highest overall level of bioactive components or as being more stable in comparison across environments.
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Affiliation(s)
- Peter R Shewry
- Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
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Kariluoto S, Edelmann M, Piironen V. Effects of environment and genotype on folate contents in wheat in the HEALTHGRAIN diversity screen. J Agric Food Chem 2010; 58:9324-31. [PMID: 20392043 DOI: 10.1021/jf100251j] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
This study examined the environmental and genetic variation in folate contents and compositions of wheat genotypes. The selected genotypes, 24 from winter wheat and 2 from spring wheat, were grown in Martonvasar, Hungary, for three consecutive years as well as at four locations (Hungary, France, United Kingdom, and Poland) in one year. Total folate contents were determined by microbiological assay, and folate vitamers were determined for selected genotypes by high-performance liquid chromatography. Statistically significant differences in folate content arose among both harvesting years and growing locations. Grains grown in Hungary had the highest average folate content and those from Poland the lowest. Altogether, a 2.8-fold difference in total folate content appeared, ranging from 323 ng/g of dm (Chinese Spring, grown in Hungary in 2005) to 889 ng/g of dm (Riband, grown in Hungary in 2007). In general, the total folate content varied more greatly among the four growing locations than among the three harvesting years. Environmental factors affected folate content more strongly than genetic factors. In addition, small grains with high bran yield and low thousand kernel weight had high folate contents. The dominant vitamer in wheat genotypes was 5-HCO-H4folate. Other formylated folates and 5,10-CH+-H4folate also existed in significant amounts. Variation in the proportions of 5-HCO-H4folate and 5-CH3-H4folate were mainly responsible for the variation in total folate content: samples with high total folate content had a high proportion of 5-CH3-H4folate and a low proportion of 5-HCO-H4folate. Genotypes with both low and high folate contents, as well as with narrow or broad range, were identified. Thus, the study produced important data for plant breeding to select lines with stable folate contents.
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Affiliation(s)
- Susanna Kariluoto
- Department of Food and Environmental Sciences, P.O. Box 27, University of Helsinki, FIN-00014 University of Helsinki, Finland.
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Shewry PR, Piironen V, Lampi AM, Edelmann M, Kariluoto S, Nurmi T, Fernandez-Orozco R, Ravel C, Charmet G, Andersson AAM, Aman P, Boros D, Gebruers K, Dornez E, Courtin CM, Delcour JA, Rakszegi M, Bedo Z, Ward JL. The HEALTHGRAIN wheat diversity screen: effects of genotype and environment on phytochemicals and dietary fiber components. J Agric Food Chem 2010; 58:9291-8. [PMID: 20438061 DOI: 10.1021/jf100039b] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Analysis of the contents of bioactive components (tocols, sterols, alkylresorcinols, folates, phenolic acids, and fiber components) in 26 wheat cultivars grown in six site x year combinations showed that the extent of variation due to variety and environment differed significantly between components. The total contents of tocols, sterols, and arabinoxylan fiber were highly heritable and hence an appropriate target for plant breeding. However, significant correlations between the contents of bioactive components and environmental factors (precipitation and temperature) during grain development also occurred, with even highly heritable components differing in amount between grain samples grown in different years on different sites.
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Affiliation(s)
- Peter R Shewry
- Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
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Herranen M, Kariluoto S, Edelmann M, Piironen V, Ahvenniemi K, Iivonen V, Salovaara H, Korhola M. Isolation and characterization of folate-producing bacteria from oat bran and rye flakes. Int J Food Microbiol 2010; 142:277-85. [DOI: 10.1016/j.ijfoodmicro.2010.07.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2010] [Revised: 06/24/2010] [Accepted: 07/07/2010] [Indexed: 11/15/2022]
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Abstract
As part of the diversity screen of the HEALTHGRAIN project, the total folate contents of bread wheat (130 winter and 20 spring wheat genotypes), durum wheat (10 genotypes), earlier cultivated diploid einkorn and tetraploid emmer wheat (5 genotypes of each), and spelt (5 genotypes), grown in the same location in a controlled manner, were determined by a microbiological assay. The total folate contents ranged from 364 to 774 ng/g of dm in winter wheat and from 323 to 741 ng/g of dm in spring wheat, thus showing a marked variation. The highest mean for total folate content was measured in the durum wheat genotypes, whereas the earlier cultivated diploid and tetraploid wheat genotypes and spelt were shown to possess comparable or even higher folate contents than bread wheat. HPLC analysis of selected genotypes showed that 5-formyltetrahydrofolate was the major vitamer. The data provide a basis for breeding wheat genotypes with improved folate content.
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Affiliation(s)
- Vieno Piironen
- Department of Applied Chemistry and Microbiology, P.O. Box 27, University of Helsinki, FIN-00014 University of Helsinki, Finland.
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Katina K, Laitila A, Juvonen R, Liukkonen KH, Kariluoto S, Piironen V, Landberg R, Aman P, Poutanen K. Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiol 2007; 24:175-86. [PMID: 17008162 DOI: 10.1016/j.fm.2006.07.012] [Citation(s) in RCA: 156] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Response surface methodology was applied to study the effects of fermentation on the levels of phytochemicals (folates, phenolic compounds, alkylresorcinols) and on the solubilization of pentosans in rye bran from native and peeled grains. Furthermore, the microbial composition of the brans before and after fermentation was studied. Peeling reduced the microbial load and lower microbial counts were detected in the fermentation experiments carried out with the bran from peeled grains. High temperature and long fermentation time favoured the growth of indigenous lactic acid bacteria (LAB), and a diverse microbial community was detected. The brans contained low levels of aerobic spore-forming bacteria, but their number was not increased during the fermentations. Fermentation of both brans increased the levels of folates, easily extractable total phenolics and free ferulic acid. During fermentation of bran from native grains, the levels of alkylresorcinols slightly increased but during fermentation of bran from peeled grains they decreased. Significant increase in soluble pentosans was established in both types of rye bran fermentations. Enhanced bioactivity and solubilization of pentosans with limited microbial growth were obtained after 12-14 h fermentation at 25 degrees C. The results suggest that fermentation is a potential bioprocessing technology for improved technological properties and bioactivity of rye bran.
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Affiliation(s)
- K Katina
- VTT Biotechnology, VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
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Kariluoto S, Liukkonen KH, Myllymäki O, Vahteristo L, Kaukovirta-Norja A, Piironen V. Effect of germination and thermal treatments on folates in rye. J Agric Food Chem 2006; 54:9522-8. [PMID: 17147441 DOI: 10.1021/jf061734j] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Effects of germination conditions and thermal processes on folate contents of rye were investigated. Total folate contents were determined microbiologically with Lactobacillus rhamnosus (ATCC 7469) as the growth indicator organism, and individual folates were determined by high-performance liquid chromatography after affinity chromatographic purification. Germination increased the folate content by 1.7-3.8-fold, depending on germination temperature, with a maximum content of 250 micro g/100 g dry matter. Hypocotylar roots with their notably high folate concentrations (600-1180 micro g/100 g dry matter) contributed 30-50% of the folate contents of germinated grains. Germination altered the proportions of folates, increasing the proportion of 5-methyltetrahydrofolate and decreasing the proportion of formylated folate compounds. Thermal treatments (extrusion, autoclaving and puffing, and IR and toasting) resulted in significant folate losses. However, folate levels in grains that were germinated and then were heat processed were higher than for native (nongerminated) grains. Opportunities to optimize rye processing to enhance folate levels in rye-based foods are discussed.
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Affiliation(s)
- Susanna Kariluoto
- Viikki Food Science, Department of Applied Chemistry and Microbiology, FIN-00014, University of Helsinki, Finland.
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Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs. Int J Food Microbiol 2005; 106:137-43. [PMID: 16213050 DOI: 10.1016/j.ijfoodmicro.2005.06.013] [Citation(s) in RCA: 85] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2004] [Revised: 03/17/2005] [Accepted: 06/30/2005] [Indexed: 11/30/2022]
Abstract
Fermentation of rye dough is often accompanied with an increase in folate content. In this study, three sourdough yeasts, Candida milleri CBS 8195, Saccharomyces cerevisiae TS 146, and Torulaspora delbrueckii TS 207; a control, baker's yeast S. cerevisiae ALKO 743; and four Lactobacillus spp., L. acidophilus TSB 262, L. brevis TSB 307, L. plantarum TSB 304, and L. sanfranciscensis TSB 299 originally isolated from rye sourdough were examined for their abilities to produce or consume folates. The microorganisms were grown in yeast extract-peptone-d-glucose medium as well as in small-scale fermentations that modelled the sourdough fermentation step used in rye baking. Total folate contents were determined using Lactobacillus rhamnosus (ATCC 7469) as the growth indicator organism. The microorganisms studied did not excrete folates into the media in significant amounts. Yeasts increased the folate contents of sterilised rye flour-water mixtures from 6.5 microg/100 g to between 15 and 23 microg/100 g after 19-h fermentation, whereas lactic acid bacteria decreased it to between 2.9 and 4.2 microg/100 g. Strains of Lactobacillus bulgaricus, L. casei, L. curvatus, L. fermentum, L. helveticus, Pediococcus spp., and Streptococcus thermophilus that were also tested gave folate contents after fermentation that varied between 2 and 10.4 microg/100 g. Although the four Lactobacillus spp. from sourdough consumed folates their effect on folate contents in co-cultivations was minimal. It was concluded that the increase of folate content during fermentation was mainly due to folate synthesis by yeasts. Fermentation of non-sterilised flour-water mixtures as such resulted in three-fold increases in the folate contents. Two folate producing bacteria were isolated from the non-sterilised flour and identified as Enterobacter cowanii and Pantoea agglomerans.
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Affiliation(s)
- Susanna Kariluoto
- Viikki Food Science, Department of Applied Chemistry and Microbiology, Division of Food Chemistry, P.O. Box 27, FIN-00014 University of Helsinki, Finland.
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Kariluoto S, Vahteristo L, Salovaara H, Katina K, Liukkonen KH, Piironen V. Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.1.134] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Susanna Kariluoto
- Viikki Food Science, Department of Applied Chemistry and Microbiology, P.O.Box 27, FIN-00014, University of Helsinki, Finland
- Corresponding author. Phone: 358-9-191-58252. E-mail:
| | - Liisa Vahteristo
- Viikki Food Science, Department of Applied Chemistry and Microbiology, P.O.Box 27, FIN-00014, University of Helsinki, Finland
| | - Hannu Salovaara
- Viikki Food Science, Department of Cereal Technology, P.O.Box 27, FIN-00014 University of Helsinki, Finland
| | - Kati Katina
- VTT Biotechnology, P.O.Box 1500, FIN-02044 VTT, Finland
| | | | - Vieno Piironen
- Viikki Food Science, Department of Applied Chemistry and Microbiology, P.O.Box 27, FIN-00014, University of Helsinki, Finland
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Liukkonen KH, Katina K, Wilhelmsson A, Myllymäki O, Lampi AM, Kariluoto S, Piironen V, Heinonen SM, Nurmi T, Adlercreutz H, Peltoketo A, Pihlava JM, Hietaniemi V, Poutanen K. Process-induced changes on bioactive compounds in whole grain rye. Proc Nutr Soc 2003; 62:117-22. [PMID: 12740066 DOI: 10.1079/pns2002218] [Citation(s) in RCA: 174] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Manufacturing of healthy wholegrain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to good product texture and sensory quality. The stability and bioavailability of bioactive compounds have a marked influence on the health effects of cereal foods. It was confirmed that sterols, folates, tocopherols and tocotrienols, alkylresorcinols, lignans, phenolic acids and total phenolics are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. The levels of folate and easily-extractable phenolic compounds increase in germination and sourdough baking, but there are negligible changes in the levels of sterols, lignans and alk(en)ylresorcinols. The levels of tocopherols and tocotrienols are reduced during the sourdough fermentation. In conclusion, many of the bioactive compounds in wholegrain rye are stable during food processing, and their levels can even be increased with suitable processing.
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Vahteristo L, Kariluoto S, Bärlund S, Kärkkäinen M, Lamberg-Allardt C, Salovaara H, Piironen V. Functionality of endogenous folates from rye and orange juice using human in vivo model. Eur J Nutr 2002; 41:271-8. [PMID: 12474071 DOI: 10.1007/s00394-002-0385-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
BACKGROUND Cereals contribute about a quarter of the daily folate intake from a typical diet in several European countries. However, studies on bioavailability of endogenous folates, in particular of cereal sources, are scarce. AIM OF THE STUDY We aimed to study how well natural folates from rye (different rye breads and muesli made of malted rye) and orange juice function in improving folate status of human volunteers compared to a diet containing folic acid fortified wheat bread. METHODS Healthy human volunteers aged 20-66 y took part in a four-week intervention trial in which bread, breakfast cereal and juice were provided. The study had a parallel design with two groups, 1) rye and orange juice group (33 volunteers) and 2) fortified wheat bread and apple juice group (31 volunteers). The test foods provided on average 184 microg and 188 microg folate per day in rye and wheat groups, respectively. Test foods were consumed as part of the subjects' normal diet. RESULTS In both groups statistically significant increases in serum and red cell folates were observed after the intervention period. The serum folate increased 26 % and 31 %, and red cell folate levels increased 17 % and 15 % in rye and orange juice and wheat and apple juice groups, respectively. The effects did not differ between the rye and wheat groups. Increases in serum and red cell folate were more profound among subjects with low starting folate levels. Decrease in the plasma homocysteine concentrations was observed only in the highest tertile of both groups but not in the group means. CONCLUSIONS Endogenous folates incorporated into a healthy diet, even in moderate amounts, is an efficient way to improve folate status among healthy adults. Folates from different rye products and orange juice showed good bioavailability that was similar to folic acid from fortified white bread.
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Affiliation(s)
- Liisa Vahteristo
- Dept. of Applied Chemistry and Microbiology, Food Chemistry Division, University of Helsinki, Finland.
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Kariluoto S, Vahteristo LT, Finglas PM, De Meer K, Nau H, Kehlenbach U. Population estimates of folate intake from food analyses. Am J Clin Nutr 2002; 76:689-90; author reply 690-1. [PMID: 12198022 DOI: 10.1093/ajcn/76.3.689] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Pölönen I, Valaja J, Jalava T, Perttilä S, Kariluoto S, Korhonen H. Effect of hepatic folic acid status on formic acid metabolism in blue foxes (Alopex lagopus). Anim Feed Sci Technol 2002. [DOI: 10.1016/s0377-8401(02)00068-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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