<i>Lactobacillus plantarum</i> P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats

• Main Authors: Aynadis Tamene, Kaleab Baye, Susanna Kariluoto, Minnamari Edelmann, Fabrice Bationo, Nicolas Leconte, Christèle Humblot
• Format: Article
• Language: English
• Published: MDPI AG 2019-11-01
• Series: Nutrients
• Subjects: bioavailability; cereal; fermentation; folate; lactic acid bacteria; rats
• Online Access: https://www.mdpi.com/2072-6643/11/11/2819

Folate deficiencies are widespread around the world. Promoting consumption of folate-rich foods could be a sustainable option to alleviate this problem. However, these foods are not always available. Cereals, being a staple food, could contribute to folate intake. They are fermented prior to consumption in many African countries, and fermentation can modify the folate content. In Ethiopia, injera is a widely consumed fermented flat bread. The main drivers of its fermentation are lactic acid bacteria (LAB). The aim of this work was to isolate and identify folate-producing LAB from injera fermented dough and to evaluate their ability to increase folate status after depletion in a rat model. Among the 162 strains isolated from 60 different fermentations, 19 were able to grow on a folate-free culture medium and produced 1 to 43 &#181;g/L (24 h, 30 &#176;C incubation). The four highest folate producers belonged to the <i>Lactobacillus plantarum</i> species. The most productive strain was able to enhance folate status after depletion in a rat model, despite the relatively low folate content of the feed supplemented with the strain. Folate-producing <i>L. plantarum</i> strain has potential use as a commercial starter in injera production.