Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans

Autor(es)

Obermaier, Lisa ; Cucick, Ana Clara Candelaria ; Franco, Bernadette Dora Gombossy de Melo ; Saad, Susana Marta Isay ; Skurk, Thomas ; Rychlik, Michael

• Tipo de documento: Artigo Científico
• Fonte: MOLECULAR NUTRITION & FOOD RESEARCH; v. 68, n. 15, p. 13-pg., 2024-08-02.

Resumo

Folate, a vital water-soluble vitamin (B9), requires specific attention as its recommended daily intake frequently is not reached in countries without mandatory fortification. In this regard, biofortification with microorganisms like Bifidobacterium and Streptococcus offers a compelling approach for enhancing food with natural folates. A randomized, nonblinded, and monocentric human pilot study is conducted to assess the bioavailability of a folate-biofortified fermented whey beverage, comprising 3 intervention days and a controlled replenishment phase before and during the assay. Folate plasma concentration (5-CH3-H4folate) is determined using a stable isotope dilution assay and LC-MS/MS detection. Biokinetic parameters (cmax and tmax) are determined, and areas under the curve (AUC) normalized to the basal folate plasma concentration are calculated. An average bioavailability of 17.1% in relation to the 5-CH3-H4folate supplement, ranging from 0% to 39.8%, is obtained. These results reiterate the significance of additional research into folate bioavailability in general and dairy products. Further investigations are warranted into folate-binding proteins (FBP) and other potential limiting factors within the food and individual factors. In summary, biofortification via fermentation emerges as a promising avenue for enhancing the natural folate content in dairy and other food products. Folate, a crucial B9 vitamin, is essential for fetal development and cannot be produced by the body. Biofortification using microorganisms like Bifidobacterium and Streptococcus shows promise in enhancing natural folates in food. A human pilot study on a folate-biofortified fermented whey beverage showed a 17.1% average bioavailability, indicating potential for increasing folate content in dairy and other foods. image (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs