Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation

International Journal of Food Sciences and Nutrition

Volumn 69, Issue 4, 2018, Pages 451-457

  Signorini, Camilla ^a   Carpen, Aristodemo ^a   Coletto, Luigi ^a   Borgonovo, Gigliola ^a   Galanti, Elisabetta ^a   Capraro, Jessica ^a   Magni, Chiara ^a   Abate, Ambra ^a   Johnson, Stuart K ^b   Duranti, Marcello ^a   Scarafoni, Alessio ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b CURTIN UNIVERSITY   (Australia)

Author keywords

alkaloids; Fermented food; lupin tempeh; vitamin B12

Indexed keywords

CYANOCOBALAMIN;

ANALYSIS; CHEMISTRY; FERMENTATION; FOOD CONTROL; LUPIN; METABOLISM; PH; PROPIONIBACTERIUM; RHIZOPUS; SOY FOOD;

FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LUPINUS; PROPIONIBACTERIUM; RHIZOPUS; SOY FOODS; VITAMIN B 12;

EID: 85031764002     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637486.2017.1386627     Document Type: Article

References (39)

1. Abou-Taleb KAA, Mashhoor WA, Nasr SA, Sharaf MS., 2010. Effect of environmental factors on vitamin B12 production by Propionibacterium freudenreichii and Bacillus megaterium. J Biol Chem Environ Sci. 5:509–521.
2. ANZFA (Australia New Zealand Food Authority). 2001. Lupin alkaloids in food—a toxicological review and risk assessment. Technical Report, Series 3. Canberra: ANZFA. Available from: http://www.foodstandards.gov.au/publications/documents/TR3.pdf [last accessed 2 Aug 2017].
3. Baumann U, Bisping B., 1995. Proteolysis during tempeh fermentation. J Food Microbiol. 12:39–47.
4. Bisping B, Hering L, Baumann U, Denter J, Keuth S, Rehm HJ., 1993. Tempe fermentation: some aspects of formation of gamma-linolenic acid, proteases and vitamins. Biotechnol Adv. 11:481–493.
5. Boschin G, Annicchiarico P, Resta D, D’Agostina A, Arnoldi A., 2008. Quinolizidine alkaloids in seeds of lupin genotypes of different origins. J Agric Food Chem. 56:3657–3663.
6. Carvajal-Larenas FE, Linnemann AR, Nout MJR, Koziol M, Van Boekel MAJS., 2016. Lupinus mutabilis: composition, uses, toxicology and debittering. Crit Rev Food Sci Nutr. 56:1549–7852.
7. Deptula P, Kylli P, Chamlagain B, Holm L, Kostiainen R, Piironen V, Savijoki K, Varmanen P., 2015. BluB/CobT2 fusion enzyme activity reveals mechanisms responsible for production of active form of vitamin B12 by Propionibacterium freudenreichii. Microb Cell Fact. 14:186.
8. Denter J, Bisping B., 1994. Formation of B-vitamins by bacteria during the soaking process of soybeans for tempe fermentation. Int J Food Microbiol. 22:23–31.
9. Duranti M, Consonni A, Magni C, Sessa F, Scarafoni A., 2008. The major proteins of lupin seed: characterisation and molecular properties for use as functional and nutraceutical ingredients. Trends Food Sci Technol. 19:624–633.
10. Friedmann HC., 1965. Partial purification and properties of a single displacement trans-N-glycosidase. J Biol Chem. 240:413–418.
11. Fudiyansyah N, Petterson DS, Bell RR, Fairbrother AH., 1995. A nutritional, chemical and sensory evaluation of lupin (L. angustifolius) tempeh. Int J Food Sci Technol. 30:297–305.
12. Gagnaire V, Jardin J, Rabah H, Briard-Bion V, Jan G., 2015. Emmenthal cheese environment enhances Propionibacterium freudenreichii stress tolerance. PLoS One 10:e0135780.
13. 12 in meat and dairy products. Nutr Rev. 73:106–115.
14. Hatzold T, Elmadfa I, Gross R, Wink M, Hartmann T, Witte L., 1983. Quinolizidine alkaloids in seeds of Lupinus mutabilis. J Agric Food Chem. 31:934–930.
15. Institute of Medicine. 1998. Dietary reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Washington, DC: The National Academies Press. p. 306–356.
16. Jiménez-Martínez C, Hernández-Sánchez H, Dávila OG., 2007. Diminution of quinolizidine alkaloids, oligosaccharides and phenolic compounds from two species of Lupinus and soybean seeds by the effect of Rhizopus oligosporus. J Sci Food Agric. 87:1315–1322.
17. Kalita J, Misra UK., 2008. Vitamin B12 deficiency neurological syndromes: correlation of clinical, MRI and cognitive evoked potential. J Neurol. 255:353–359.
18. Kapadia CR., 1995. Vitamin B12 in health and disease: part I - inherited disorders of function, absorption, and transport. Gastroenterologist. 3:329–444.
19. Keuth S, Bisping B., 1993. Formation of vitamins by pure cultures of tempe moulds and bacteria during the tempe solid substrate fermentation. J Appl Bacteriol. 75:427–434.
20. Keuth S, Bisping B., 1994. Vitamin B12 production by Citrobacter freundii or Klebsiella pneumoniae during tempeh fermentation and proof of enterotoxin absence by PCR. Appl Environ Microbiol. 60:1495–1499.
21. Kouris-Blazos A, Belski R., 2016. Health benefits of legumes and pulses with a focus on Australian sweet lupins. Asia Pac J Clin Nutr. 25:1–17.
22. Krusong W, Yongsmith B, Sanchez PC., 1991. Influence of Lactobacillus casei in production of high vitamin B12-tempeh. Kasetsart J. 25:458–462.
23. Liem ITH, Steinkraus KH, Cronk TC., 1977. Production of vitamin B-12 in tempeh, a fermented soybean food. Appl Environ Microbiol. 34:773–776.
24. Lucas M, Stoddard FL, Annicchiarico P, Frias J, Martinez-Villaluenga C, Sussmann D, Duranti M, Seger A, Zander PM, Pueyo JJ. 2015. The future of lupin as a protein crop in Europe. Front Plant Sci. 6:705.
25. Mo H, Kariluoto S, Piironen V, Zhu Y, Sanders MG, Vincken JP, Wolkers-Rooijackers J, Nout MJR., 2013. Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe. Food Chem. 141:2418–2425.
26. Munier R, Macheboeuf M., 1951. Paper partition microchromatography of alkaloids and of various biological nitrogenous bases. III. Examples of the separation of various alkaloids by the acid solvent phase technic atropine, cocaine, nicotine, sparteine, strychnine and corynanthine families. Bull Soc Chim Biol. 33:846–856.
27. Múzquiz M, Cuadrado C, Ayet G, de la Cuadra C, Burbano C, Osagie A., 1994. Variation of alkaloids components of lupin seeds in 49 Genotypes of Lupinus albus L. from different countries and locations. J Agric Food Chem. 42:1447–1450.
28. Nout MJR, Kiers JL., 2005. Tempeh fermentation, innovation and functionality: update into the third millennium. J Appl Microbiol. 98:789–805.
29. Ortega-David E, Rodrìguez-Stouvenel A., 2013. Degradation of quinolizidine alkaloids of lupin by Rhizopus oligosporus. Appl Microbiol Biotechnol. 97:4799–4810.
30. Reinhard H, Rupp H, Sager F, Streule M, Zoller O., 2006. Quinolizidine alkaloids and phomopsins in lupin seeds and lupin containing food. J Chromatogr A. 1112:353–360.
31. Samadi-Maybodi A, Hassani Nejad-Darzi SK., 2008. Simultaneous determination of vitamin B12 and its derivatives using some of multivariate calibration 1 (MVC1) techniques. Spectrochim Acta A Mol Biomol Spectrosc. 70:1167–1172.
32. Schneider CA, Rasband WS, Eliceiri KW., 2012. NIH Image to ImageJ: 25 years of image analysis. Nature Methods. 9:671–675.
33. Sparringa RA, Kendall M, Westby A, Owens JD., 2002. Effects of temperature, pH, water activity and CO2 concentration on growth of Rhizopus oligosporus NRRL 2710. J Appl Microbiol. 92:329–337.
34. Sparringa RA, Owens JD., 1999. Protein utilization during soybean tempe fermentation. J Agric Food Chem. 47:4375–4378.
35. Steinkraus KH., 1997. Classification of fermented foods: worldwide review of household fermentation techniques. Food Control. 8:311–317.
36. Stupperich E, Nexø E., 1991. Effect of the cobalt-N coordination on the cobamide recognition by the human vitamin B12 binding proteins intrinsic factor, transcobalamin and haptocorrin. Eur J Biochem. 199:299–303.
37. Wink M., 2011. A summary of 30 years of research in lupins and lupin alkaloids. In: Naganowska B, Kachlicki P, Wolko B, editors. Lupin crops: an opportunity for today a promise for the future. Proc. 13th Int. Lupin Conf., Poznan, p. 225–228.
38. Wink M, Meiner C, Witte L., 1995. Patterns of quinolizidine alkaloids in 56 species of the genus Lupinus. Phytochemistry. 38:139–153.
39. Wiesel I, Rehm HJ, Bisping B., 1997. Improvement of tempe fermentations by application of mixed cultures consisting of Rhizopus sp. and bacterial strains. Appl Microbiol Biotechnol. 47:218–225.