Fermented milks fortified with B-group vitamins: Vitamin stability and effect on resulting products

Food Science and Technology International

Volumn 12, Issue 6, 2006, Pages 521-529

  Papastoyiannidis, G ^a   Polychroniadou, A ^a   Michaelidou, A M ^a   Alichanidis, E ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Fermentation; Fortification; Milk; Probiotic bacteria; Stability; Vitamins; Yoghurt

Indexed keywords

AMINES; BACTERIA; FERMENTATION; HEATING; NUTRITION; VITAMINS;

FORTIFICATION; MILK; PROBIOTIC BACTERIA; YOGHURT;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 33845249136     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013206073274     Document Type: Article

References (35)

1. Albalá-Hurtado S., Veciana-Nogués M.T., Izquierdo-Pulido M. and Mariné-Font A. (1997). Determination of water-soluble vitamins in infant milk by high-performance liquid chromatography. Journal of Chromatography A 778: 247 - 253.
2. Allen L.H. (2003). B vitamins: proposed fortification levels for complementary foods for young children. Journal of Nutrition 133: 3000S - 3007S.
3. Alm L. (1982). Effect of fermentation on B-vitamin content of milk in Sweden. Journal of Dairy Science 65: 353 - 359.
4. Association of Official Analytical Chemists (AOAC) (1990). Official Methods of Analysis. Vol. II, 15th edn. Arlington, VA: AOAC, p. 805 - 805.
5. Arkbge K., Verwei M., Havenaar R. and Witthöft C. (2003a). Bioaccessibility of folic acid and (6S)-5-methyltetrahydrofolate decreases after the addition of folate-binding protein to yogurt as studied in a dynamic in vitro gastrointestinal model. Journal of Nutrition 133: 3678 - 3683.
6. Arkbge K., Witthöft C., Fondén R. and Jägerstad M. (2003b). Retention of vitamin B12 during manufacture of six fermented dairy products using a validated radio protein-binding assay. International Dairy Journal 13: 101 - 109.
7. Aryana K.J. (2003). Folic acid fortified fat-free plain set yoghurt. International Journal of Dairy Technology 56: 219 - 222.
8. Brachet P., Chanson A., Demigné Ch., Batifoulier F., Alexandre-Gouabau M.-C., Tyssandier V. and Rock E. (2004). Age-associated B vitamin deficiency as a determinant of chronic diseases. Nutrition Research Reviews 17: 55 - 68.
9. Burton H., Ford J.E., Perkin A.G., Porter J.W.G., Scott K.J., Thompson S.Y., Toothill J. and Edwards-Webb J.D. (1970). Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. Journal of Dairy Research 37: 529 - 533.
10. Canganella F., Giontella D., Nespica M.L., Massa S. and Trovatelli L.D. (2000). Survival of Lactobacillus acidophilus and Bifidobacterium infantis in yogurts manufactured from cowmilk and soymilk during storage at two temperatures. Annals of Microbiology 50: 43 - 53.
11. Combs G.F. (1998). The vitamins, 2nd edn. New York: Academic Press.
12. Cremin F.M. and Power P. (1985). Vitamins in bovine and human milks. In: Fox, P.F. (ed.), Developments in Dairy Chemistry - 3. London: Elsevier, pp. 337 - 398.
13. Crittenden R.G., Martinez N.R. and Playne M.J. (2003). Synthesis and utilization of folate by yoghurt starter cultures and probiotic bacteria. International Journal of Food Microbiology 80: 217 - 222.
14. Day B.P.F. and Gregory III J.F. (1983). Thermal stability of folic acid and 5-methyltetrahydrofolic acid in liquid model food systems. Journal of Food Science 48: 581 - 587, 599 - 599.
15. Deguchi Y., Morishita T. and Mutai M. (1985). Comparative studies on synthesis of water-soluble vitamins among human species of bifidobacteria. Agricultural and Biological Chemistry 49: 13 - 20.
16. Eskin N.A.M. (1990). Biochemistry of Foods. San Diego: Academic Press, pp. 385 - 389.
17. Folkertsma B. and Fox P.F. (1992). Use of Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal of Dairy Research 59: 217 - 224.
18. Friend B.A., Fiedler J.M. and Shahani K.M. (1983). Influence of culture selection on the flavour, antimicrobial activity, -galactosidase and B-vitamins of yogurt. Milchwissenschaft 38: 133 - 136.
19. Gregory III J.F. and Hiner M.E. (1983). Thermal stability of B6 compounds in liquid model food systems. Journal of Food Science 48: 1323 - 1327.
20. Hugenholtz J. and Kleerebezem M. (1999). Metabolic engineering of lactic acid bacteria: overview of the approaches and results of pathway rerouting involved in food fermentations. Current Opinion in Biotechnology 10: 492 - 497.
21. Hugenholtz J. and Smid E.J. (2002). Neutraceutical production with food-grade microorganisms. Current Opinion in Biotechnology 13: 497 - 507.
22. Jones M.L. and Nixon P.F. (2002). Tetrahydrofolates are greatly stabilized by binding to bovine milk folatebinding protein. Journal of Nutrition 132: 2690 - 2694.
23. Larmond E. (1977). Laboratory Methods for Sensory Evaluation of Food. Ottawa: Agriculture Canada, pp. 23 - 24.
24. Lin M.Y. and Young C.M. (2000). Folate levels in cultures of lactic acid bacteria. International Dairy Journal 10: 409 - 413.
25. Madureira A.R., Pereira C.I., Truszkowska K., Gomes A.M., Pintado, M.E. and Malcata F.X. (2005). Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract. International Dairy Journal 15: 921 - 927.
26. Michaelidou A., Alichanidis E., Urlaub H., Polychroniadou A. and Zerfiridis G.K. (1998). Isolation and identification of some major water-soluble peptides in Feta cheese. Journal of Dairy Science 81: 3109 - 3116.
27. Morishita T., Degucji Y., Yasima M., Sakurai T. and Yura T. (1981). Multiple nutritional requirements of Lactobacilli: genetic lesions affecting amino acid biosynthetic pathways. Journal of Bacteriology 148: 64 - 71.
28. Ottaway P.B. (1993). Stability of vitamins in food. In: Ottaway, P.B. (ed.), The Technology of Vitamins in Food. London: Blackie Academic & Professional, pp. 90 - 112.
29. Reddy K.P., Shahani K.M. and Kulkarni S.M. (1976). B-complex vitamins in cultured and acidified yogurt. Journal of Dairy Science 59: 191 - 195.
30. Russel R.M., Rasmussen H. and Lichtenstein A.H. (1999). Modified food guide pyramid for people over seventy years of age. Journal of Nutrition 129: 751 - 753.
31. Sieber R., Eberhard P., Fuchs D., Gallmann P.U. and Strahm W. (1996). Effect of microwave heating on vitamins A, E, B1, B2, and B6 in milk. Journal of Dairy Research 63: 169 - 172.
32. Stanton C., Gardiner G., Meehan H., Collins K., Fitzgerald G., Lynch B.P. and Ross R.P. (2001). Market potential for probiotics. American Journal of Clinical Nutrition 73 (suppl.). 476S - 483S.
33. Swiatlo N., O'Connor D.L., Andrews J. and Picciano M.F. (1990). Relative folate bioavailability from diets containing human, bovine and goat milk. Journal of Nutrition 120: 172 - 177.
34. Verwei M., Arkbge K., Havenaar R., van den Berg H., Witthöft C. and Schaafsma G. (2003). Folic acid and 5-methyltetrahydrofolate in fortified milk are bioaccessible as determined in a dynamic in vitro gastrointestinal model. Journal of Nutrition 133: 2377 - 2383.
35. Yasui H., Shida K., Matsuzaki T. and Yokokura T. (1999). Immunomodulatory function of lactic acid bacteria. Antonie van Leeuwenhoek 76: 383 - 389.