Bacteria as vitamin suppliers to their host: a gut microbiota perspective

Autores
Leblanc, Jean Guy Joseph; Milani, Christian; Savoy, Graciela; Sesma, Fernando Juan Manuel; van Sinderen, Douwe; Ventura, Marco
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Food-related lactic acid bacteria (LAB) as well as human gut commensals such as bifidobacteria can de novo synthesize and supply vitamins. This is important since humans lack the biosynthetic capacity for most vitamins and these must thus be provided exogenously. Although vitamins are present in a variety of foods, deficiencies still occur, mainly due to malnutrition as a result of insufficient food intake and because of poor eating habits. Fermented milks with high levels of B-group vitamins (such as folate and riboflavin) can be produced by LAB-promoted and possibly bifidobacteria-promoted biosynthesis. Moreover, certain strains of LAB produce the complex vitamin cobalamin (or vitamin B12). In this review, fermented foods with elevated levels of B-group vitamins produced by LAB used as starter cultures will be covered. In addition, genetic abilities for vitamin biosynthesis by selected human gut commensals will be discussed.
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Milani, Christian. University of Parma. Department of Genetics, Biology of Microorganisms, Anthropology and Evolution. Laboratory of Probiogenomics; Italia;
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina
Fil: Sesma, Fernando Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: van Sinderen, Douwe. National University of Ireland Cork. Bioscience Institute. Department of Microbiology & Alimentary Pharmabiotic Centre; Irlanda;
Fil: Ventura, Marco. University of Parma. Department of Genetics, Biology of Microorganisms, Anthropology and Evolution. Laboratory of Probiogenomics; Italia;
Materia
Lactic Acid Bacteria
Vitamins
Gut
Fermented Milk
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2561
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bacteria as vitamin suppliers to their host: a gut microbiota perspectiveLeblanc, Jean Guy JosephMilani, ChristianSavoy, GracielaSesma, Fernando Juan Manuelvan Sinderen, DouweVentura, MarcoLactic Acid BacteriaVitaminsGutFermented Milkhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Food-related lactic acid bacteria (LAB) as well as human gut commensals such as bifidobacteria can de novo synthesize and supply vitamins. This is important since humans lack the biosynthetic capacity for most vitamins and these must thus be provided exogenously. Although vitamins are present in a variety of foods, deficiencies still occur, mainly due to malnutrition as a result of insufficient food intake and because of poor eating habits. Fermented milks with high levels of B-group vitamins (such as folate and riboflavin) can be produced by LAB-promoted and possibly bifidobacteria-promoted biosynthesis. Moreover, certain strains of LAB produce the complex vitamin cobalamin (or vitamin B12). In this review, fermented foods with elevated levels of B-group vitamins produced by LAB used as starter cultures will be covered. In addition, genetic abilities for vitamin biosynthesis by selected human gut commensals will be discussed.Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Milani, Christian. University of Parma. Department of Genetics, Biology of Microorganisms, Anthropology and Evolution. Laboratory of Probiogenomics; Italia;Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; ArgentinaFil: Sesma, Fernando Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: van Sinderen, Douwe. National University of Ireland Cork. Bioscience Institute. Department of Microbiology & Alimentary Pharmabiotic Centre; Irlanda;Fil: Ventura, Marco. University of Parma. Department of Genetics, Biology of Microorganisms, Anthropology and Evolution. Laboratory of Probiogenomics; Italia;Elsevier2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2561Leblanc, Jean Guy Joseph; Milani, Christian; Savoy, Graciela; Sesma, Fernando Juan Manuel; van Sinderen, Douwe; et al.; Bacteria as vitamin suppliers to their host: a gut microbiota perspective; Elsevier; Current Opinion In Biotechnology; 24; 2; 4-2013; 160-1680958-16691879-0429enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.copbio.2012.08.005info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S095816691200119Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-05T09:38:02Zoai:ri.conicet.gov.ar:11336/2561instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-05 09:38:03.117CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bacteria as vitamin suppliers to their host: a gut microbiota perspective
title Bacteria as vitamin suppliers to their host: a gut microbiota perspective
spellingShingle Bacteria as vitamin suppliers to their host: a gut microbiota perspective
Leblanc, Jean Guy Joseph
Lactic Acid Bacteria
Vitamins
Gut
Fermented Milk
title_short Bacteria as vitamin suppliers to their host: a gut microbiota perspective
title_full Bacteria as vitamin suppliers to their host: a gut microbiota perspective
title_fullStr Bacteria as vitamin suppliers to their host: a gut microbiota perspective
title_full_unstemmed Bacteria as vitamin suppliers to their host: a gut microbiota perspective
title_sort Bacteria as vitamin suppliers to their host: a gut microbiota perspective
dc.creator.none.fl_str_mv Leblanc, Jean Guy Joseph
Milani, Christian
Savoy, Graciela
Sesma, Fernando Juan Manuel
van Sinderen, Douwe
Ventura, Marco
author Leblanc, Jean Guy Joseph
author_facet Leblanc, Jean Guy Joseph
Milani, Christian
Savoy, Graciela
Sesma, Fernando Juan Manuel
van Sinderen, Douwe
Ventura, Marco
author_role author
author2 Milani, Christian
Savoy, Graciela
Sesma, Fernando Juan Manuel
van Sinderen, Douwe
Ventura, Marco
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Lactic Acid Bacteria
Vitamins
Gut
Fermented Milk
topic Lactic Acid Bacteria
Vitamins
Gut
Fermented Milk
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Food-related lactic acid bacteria (LAB) as well as human gut commensals such as bifidobacteria can de novo synthesize and supply vitamins. This is important since humans lack the biosynthetic capacity for most vitamins and these must thus be provided exogenously. Although vitamins are present in a variety of foods, deficiencies still occur, mainly due to malnutrition as a result of insufficient food intake and because of poor eating habits. Fermented milks with high levels of B-group vitamins (such as folate and riboflavin) can be produced by LAB-promoted and possibly bifidobacteria-promoted biosynthesis. Moreover, certain strains of LAB produce the complex vitamin cobalamin (or vitamin B12). In this review, fermented foods with elevated levels of B-group vitamins produced by LAB used as starter cultures will be covered. In addition, genetic abilities for vitamin biosynthesis by selected human gut commensals will be discussed.
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Milani, Christian. University of Parma. Department of Genetics, Biology of Microorganisms, Anthropology and Evolution. Laboratory of Probiogenomics; Italia;
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina
Fil: Sesma, Fernando Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: van Sinderen, Douwe. National University of Ireland Cork. Bioscience Institute. Department of Microbiology & Alimentary Pharmabiotic Centre; Irlanda;
Fil: Ventura, Marco. University of Parma. Department of Genetics, Biology of Microorganisms, Anthropology and Evolution. Laboratory of Probiogenomics; Italia;
description Food-related lactic acid bacteria (LAB) as well as human gut commensals such as bifidobacteria can de novo synthesize and supply vitamins. This is important since humans lack the biosynthetic capacity for most vitamins and these must thus be provided exogenously. Although vitamins are present in a variety of foods, deficiencies still occur, mainly due to malnutrition as a result of insufficient food intake and because of poor eating habits. Fermented milks with high levels of B-group vitamins (such as folate and riboflavin) can be produced by LAB-promoted and possibly bifidobacteria-promoted biosynthesis. Moreover, certain strains of LAB produce the complex vitamin cobalamin (or vitamin B12). In this review, fermented foods with elevated levels of B-group vitamins produced by LAB used as starter cultures will be covered. In addition, genetic abilities for vitamin biosynthesis by selected human gut commensals will be discussed.
publishDate 2013
dc.date.none.fl_str_mv 2013-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2561
Leblanc, Jean Guy Joseph; Milani, Christian; Savoy, Graciela; Sesma, Fernando Juan Manuel; van Sinderen, Douwe; et al.; Bacteria as vitamin suppliers to their host: a gut microbiota perspective; Elsevier; Current Opinion In Biotechnology; 24; 2; 4-2013; 160-168
0958-1669
1879-0429
url http://hdl.handle.net/11336/2561
identifier_str_mv Leblanc, Jean Guy Joseph; Milani, Christian; Savoy, Graciela; Sesma, Fernando Juan Manuel; van Sinderen, Douwe; et al.; Bacteria as vitamin suppliers to their host: a gut microbiota perspective; Elsevier; Current Opinion In Biotechnology; 24; 2; 4-2013; 160-168
0958-1669
1879-0429
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.copbio.2012.08.005
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S095816691200119X
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1847976867710107648
score 13.082534

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