Vitamin producing lactic acid bacteria for the design of innovative biofortified foods and nutraceuticals for populations with increased vitamin needs

• Grant number: 16/50480-7
• Support Opportunities: Regular Research Grants
• Start date: November 01, 2017
• End date: October 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Agreement: CONICET
• Mobility Program: SPRINT - Projetos de pesquisa - Mobilidade
• Principal Investigator: Bernadette Dora Gombossy de Melo Franco
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Principal researcher abroad: Jean Guy Leblanc
• Institution abroad: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 13/07914-8 - FoRC - Food Research Center, AP.CEPID

Abstract

This proposal aims at advancing qualitatively previous collaborations between the research groups at USP and CERELA, and strengthen international activities of the RIDC Food Research Center (FoRC). The proposed research project aims at evaluating the use of vitamins producing lactic acid bacteria as a strategy for the design of new nutraceuticals or innovative biofortified foods destined for populations that are at high risk to develop vitamin deficiencies. These deficiencies are common throughout the world due to inadequate food intakes caused by many reasons, mainly malnutrition. Many countries have mandatory fortification programs in place, where foods of mass consumption are supplemented with chemical forms of specific vitamins. However, these types of vitamins can cause adverse side effects, which do not occur with the natural forms. This is the case for folic acid, which can cause the masking of vitamin B 12 deficiencies and alter the activity of essential liver enzymes, whereas natural folates, found in foods or produced by certain microorganisms do not cause these problems. Lack of control of these laws resulted in failure in the prevention of vitamin deficiencies. Because of their numerous beneficial properties, lactic acid bacteria (LAB) have been recommended as a complement to conventional medical treatments. Furthermore, certain LAB strains can produce B group vitamins, making them ideal candidates for the development of new products destined for populations that do not have adequate vitamin intakes. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CUCICK, ANA CLARA C.; GIANNI, KATIA; TODOROV, SVETOSLAV D.; DE LEBLANC, ALEJANDRA DE MORENO; LEBLANC, JEANGUY; FRANCO, BERNADETTE D. G. M.. Evaluation of the bioavailability and intestinal effects of milk fermented by folate producing lactic acid bacteria in a depletion/repletion mice model. Journal of Functional Foods, v. 66, MAR 2020. (13/07914-8, 16/50480-7)

CAVALCANTI ALBUQUERQUE, MARCELA ALBUQUERQUE; YAMACITA, DEBORA SATIE; BEDANI, RAQUEL; GUY LEBLANC, JEAN; ISAY SAAD, SUSANA MARTA. Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, v. 292, p. 126-136, MAR 2 2019. (16/50480-7, 13/50506-8)

CAVALCANTI DE ALBUQUERQUE, MARCELA ALBUQUERQUE; LEVIT, ROMINA; BERES, CAROLINA; BEDANI, RAQUEL; DE MORENO DE LEBLANC, ALEJANDRA; SAAD, SUSANA MARTA ISAY; GUY LEBLANC, JEAN. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties. Journal of Functional Foods, v. 52, p. 724-733, JAN 2019. (13/50506-8, 16/50480-7)