DataPDF Available

Administration of lactic acid bacteria to enhance synthesis of vitamin B12 and B6 and lower cholesterol levels in poultry meat

Authors:
Abdur -Rahman Awwad Al Fataftah at University of Jordan
Abdur -Rahman Awwad Al Fataftah
Saqer M Herzallah at Mutah University
Saqer M Herzallah
Khalil Alshawabkeh at University of Jordan
Khalil Alshawabkeh
Salam A Ibrahim
Salam A Ibrahim
Salam A Ibrahim
  • This person is not on ResearchGate, or hasn't claimed this research yet.
Download file PDF
Read file
Download citation

Abstract

In this study, Lactobacillus plantarum (ATCC 8014), Lactobacillus casei (ATCC 393), Lactobacillus lactis (ATCC 7830) and Lactobacillus fermentum (ATCC 9338) and L. reuteri strains were isolated from goat, sheep, cattle and camel rumen. The bacterial strains were cultured anaerobically in MRS broth and MRS agar at 37±1°C and administered (10 6 CFU/mL) separately to 1 day-old Lohman, Hubbard and Ross broiler chicks once a week for four weeks. The microbial strains showed potential for improving synthesis of B12, B6, lysine, methionine and cystine in all breeds as well as lowering cholesterol levels in poultry meat and liver. The L. reuteri strain led to B6 and B12 concentrations of 31% and 8.8%, respectively, in the Lohman breed. In meat leg, there was a 30 and 80% increase in vitamin B6 and B12, respectively, and 27% cholesterol reduction by Hubbard administered L. reuteri. Lohman, Hubbard and Ross broiler breeds showed a significant (P<0.05) increase in vitamin and amino acid synthesis and enhanced their ability to lower cholesterol either in leg and/or breast of poultry meat cuts. The L. reuteri and L. plantarum strains could be used to enrich poultry meat with naturally synthesized vitamins, amino acids or production of low cholesterol and functional poultry meat.
Content uploaded by Abdur -Rahman Awwad Al Fataftah
Author content
All content in this area was uploaded by Abdur -Rahman Awwad Al Fataftah
Content may be subject to copyright.
Journal of Food, Agriculture & Environment Vol.11 (2), Part I: 604-609. 2013
Administration of lactic acid bacteria to enhance synthesis of
vitamin B12 and B6 and lower cholesterol levels in poultry
meat
Abdur-Rahman A. Al-Fataftah
1
, S. M. Herzallah
2
*, K. Alshawabkeh
1
and Salam
A. Ibrahim
3
1
Department of Animal Production, Faculty of Agriculture,The University of Jordan,
11942 Amman, Jordan.
2
Department of Nutrition and Food Science, Faculty of
Agriculture, Mut’tah University, 61710 Karak, Jordan.
3
Food Microbiology and
Biotechnology Laboratory, North Carolina A&T State University, Greensboro, NC
27411-1064. *e-mail: saqermay30@yahoo.com, saqer.herzallah@mcgill.ca
Abstract
In this study, Lactobacillus plantarum (ATCC 8014), Lactobacillus casei (ATCC 393),
Lactobacillus lactis (ATCC 7830) and Lactobacillus fermentum (ATCC 9338) and L.
reuteri strains were isolated from goat, sheep, cattle and camel rumen. The bacterial
strains were cultured anaerobically in MRS broth and MRS agar at 37±1°C and
administered (10
6
CFU/mL) separately to 1 day-old Lohman, Hubbard and Ross broiler
chicks once a week for four weeks. The microbial strains showed potential for improving
synthesis of B12, B6, lysine, methionine and cystine in all breeds as well as lowering
cholesterol levels in poultry meat and liver. The L. reuteri strain led to B6 and B12
concentrations of 31% and 8.8%, respectively, in the Lohman breed. In meat leg, there
was a 30 and 80% increase in vitamin B6 and B12, respectively, and 27% cholesterol
reduction by Hubbard administered L. reuteri. Lohman, Hubbard and Ross broiler breeds
showed a significant (P<0.05) increase in vitamin and amino acid synthesis and enhanced
their ability to lower cholesterol either in leg and/or breast of poultry meat cuts. The L.
reuteri and L. plantarum strains could be used to enrich poultry meat with naturally
synthesized vitamins, amino acids or production of low cholesterol and functional poultry
meat.
Key words: Amino acids, B12, B6, broiler, cholesterol, lactic acid bacteria.
... Whereas, the total cholesterol content observed in wild CQ (64.4 mg/100 g of meat) is quite below that range, but we found no comparison for it. The total cholesterol content of poultry meat is influenced by several variables, as food composition (Sk rivan et al., 2000;Ponte et al., 2004), and gastrointestinal microbiome (Al-Fataftah et al., 2013). Thus, differences in the diet composition, together with differences in gastrointestinal microbiome between wild and farmed quails could influence meat's cholesterol content of quail's breast meat. ...
The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica)
Article
Full-text available
  • Sep 2021
  • POULTRY SCI
The present study was intended to answer two scientific hypotheses: 1) the quail species has a significant influence in quail breast meat composition; 2) the wild quail's meat presents healthier composition than their farmed counterparts. An analysis of the pectoral muscles of wild and captive common quails (Coturnix coturnix) and domestic quails (Coturnix japonica domestica) was performed. The content of fatty acids (FA), amino acids, total cholesterol and vitamin E, some basic macro- and microminerals in the pectoral muscles of the two species of the genus Coturnix were analyzed. Regarding the quail species influence on meat composition, Japanese Quail (JQ) revealed better lipid composition, characterized by lower Saturated FA (SFA; less 3.17 g/100 g of total fatty acids), higher Polyunsaturated FA contents (PUFA; more 5.5 g/100 g of total fatty acids) and healthier Polyunsaturated FA/Saturated FA (P/S) and n-6/n-3 ratios and TI value (1.08, 9.54 and 0.60 versus 0.76, 12.58 and 0.75, correspondingly). The absence of differences observed on amino acids partial sums and ratios reveals equality between species on protein nutritional quality. On the other hand, Common Quail (CQ) proved to be a better source of copper (0.181 mg/100 g of meat), iron (2.757 mg/100 g of meat), manganese (0.020 mg/100 g of meat) and zinc (0.093 mg/100 g of meat) than JQ. The comparison of farmed and wild specimens within CQ, showed that wild birds presented lower total cholesterol (less 8.32 mg/g of fresh meat) and total PUFA (less 4.26 g/100 g of total fatty acids), and higher n-3 PUFA contents (more 1.53 g/100 g of total fatty acids), which contributed to healthier P/S and n-6/n-3 ratios, but worst PI (1.60, 8.08 and 113.1 versus 0.76, 12.58 and 100.8, respectively). The wild species revealed higher α-tocopherol content (2.40 versus 1.49 µg/g of fresh meat. Differences observed on their mineral composition counterbalance each other. Under intensive production system and similar feeding and management conditions, the CQ develops better nutritional qualities than JQ. The comparison of wild and farmed species within CQ reveals more similarities than differences. Quail´s meat presents good nutritional quality and introduces variability to human's diet, which is much valued by consumers.
View
Biotechnological Production of Vitamins
Article
Full-text available
  • Jan 2006
Summary Vitamins are defined as essential micronutrients that are required in trace quantity and cannot be synthesized by mammals. Apart from their in vivo nutritional and physio- logical roles as growth factors for men, animals, plants and microorganisms, vitamins are now being increasingly introduced as food/feed additives, as medical-therapeutic agents, as health aids, and also as technical aids. Production of vitamins by chemical synthesis, or extraction from their known sources has serious disadvantages. This led to an increased in- terest in substituting these processes with biotechnological processes. For several of these compounds microbiological and algal processes exist, or are rapidly emerging. Different methods like media optimization, mutation and screening, genetic engineering and bioca- talyst conversion have been used for improvement of the production of vitamins. The sur- vey describes the current state of vitamin production by biotechnological processes and their significance, as compared to the existing chemical processes.
View
B‐Group vitamin production by lactic acid bacteria – current knowledge and potential applications
Article
Full-text available
  • Oct 2011
  • J APPL MICROBIOL
Although most vitamins are present in a variety of foods, human vitamin deficiencies still occur in many countries, mainly because of malnutrition not only as a result of insufficient food intake but also because of unbalanced diets. Even though most lactic acid bacteria (LAB) are auxotrophic for several vitamins, it is now known that certain strains have the capability to synthesize water-soluble vitamins such as those included in the B-group (folates, riboflavin and vitamin B12 amongst others). This review article will show the current knowledge of vitamin biosynthesis by LAB and show how the proper selection of starter cultures and probiotic strains could be useful in preventing clinical and subclinical vitamin deficiencies. Here, several examples will be presented where vitamin-producing LAB led to the elaboration of novel fermented foods with increased and bioavailable vitamins. In addition, the use of genetic engineering strategies to increase vitamin production or to create novel vitamin-producing strains will also be discussed. This review will show that the use of vitamin-producing LAB could be a cost-effective alternative to current vitamin fortification programmes and be useful in the elaboration of novel vitamin-enriched products.
View
Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of fermented soy beverage
Article
Full-text available
  • Oct 2010
  • FOOD MICROBIOL
Enhancement of nutritional or vitamin content of foods is commonly touted as a major benefit of probiotics. In this paper, we examined the ability of three probiotic bacteria either alone or in combination to enhance nutritional content. Pure and mixed cultures of Streptococcus thermophilus ST5 and Lactobacillus helveticus R0052 or Bifidobacterium longum R0175 were used to prepare fermented soy beverages. The effects of strain, acidification and mixed cultures on the deconjugation of soy isoflavones were examined. Acidification to pH 4.7 alone resulted in a 7% drop in isoflavone levels. Deconjugation levels varied between the different glucosides. Fermentation by L. helveticus R0052 resulted in the 50% reduction in total glucosides with O-malonyl glucosides being reduced 64%. Fermentation by S. thermophilus ST5 or B. longum R0175 had no significant effect on isoflavone levels. Combining a S. thermophilus strain with a L. helveticus culture reduced the effectiveness of the latter. Fermentation did not significantly modify vitamin B1 or B6 levels.
View
Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii DF13
Article
  • May 2011
  • PROCESS BIOCHEM
Sufficient intake of folate is critical worldwide due to low folate concentrations in daily diets. Folate supplementation in food is carried out with success in some countries, but recent data also indicate the importance of maintaining a suitable balance between folate and vitamin B12 intake due to their interdependent metabolisms.In this study, a high folate producer Lactobacillus plantarum SM39 was cultured in combination with a vitamin B12 producer, Propionibacterium freudenreichii DF13. The co-culture process was optimized to produce high levels of both vitamins in a whey permeate medium supplemented with yeast extract (SWP). Addition of 5mg/L cobalt chloride, 15mg/L DMBI, and 10mg/L pABA to SWP medium followed by a two-step fermentation under optimal conditions, i.e. three days anaerobic/four days aerobic, led to high vitamin B12 and folate yields, 751±353ng/mL and 8399±784ng/mL, respectively. Folate yields were more than 10-fold higher than maximum values reported for natural fermentations and comparable to levels recently achieved using a genetically optimized strain. The controlled addition of pABA and cobalt offers the possibility to produce a vitamin supplement with a suitable balance of folate and vitamin B12 of 170–1. The fermented medium containing high levels of natural folate and vitamin B12 content could be used to fortify foods with natural vitamins or as a nutritional supplement.
View
The lactic acid bacterium as a cell factory for food ingredient production
Article
  • May 2008
  • INT DAIRY J
In this contribution, the homofermentative lactic acid bacterium as an efficient cell factory for different (food) ingredients will be presented. The emphasis will be on some successful examples of metabolic engineering and on the physiology of these bacteria, which makes them so suitable as a cell factory. One interesting conclusion of the metabolism of these bacteria is that they have clearly chosen for speed instead of efficiency, although some evolutionary results can still not be explained on mechanistic level.
View
Effect of Fermentation on B-Vitamin Content of Milk in Sweden
Article
  • Mar 1982
Samples of milk and fermented milk products were analyzed for B vitamin content by standard chemical and microbiological assay procedures. Fermented milk products showed an increase in folic acid content (ropy milk exhibited a twofold increase) and a slight decrease in concentration of vitamin B12. Orotic acid was reduced in all fermented milk products (buttermilk 46.0%, yogurt 47.8%, kefir 17.7%, ropy milk 36.5%, and acidophilus milk 22.5%). Other vitamins were affected only slightly. © 1982, American Dairy Science Association. All rights reserved.
View
B‐Group Vitamins Production by Probiotic Lactic Acid Bacteria
Chapter
  • Mar 2010
Introduction Vitamins Vitamin Bioavailability Studies: Animal Models Conclusions Acknowledgments References
View
Influence of Zn2+, Co2+ and dimethylbenzimidazole on vitamin B12 biosynthesis by Pseudomonas denitrificans
Article
  • Nov 2008
Previous research has confirmed that cobalt ion and dimethylbenzimidazole (DMBI) are the precursors of vitamin B12 biosynthesis, and porphobilinogen synthase (PBG synthase) is a zinc-requiring enzyme. In this paper, the effects of Zn2+, Co2+ and DMBI on vitamin B12 production by Pseudomonas denitrificans in shake flasks were studied. Present experimental results demonstrated that the addition of the above mentioned three components to the fermentation medium could significantly stimulate the biosynthesis of vitamin B12. The concentrations of zinc sulphate, cobaltous chloride and DMBI in the fermentation medium were further optimized with rotatable orthogonal central composite design and statistical analysis by Data Processing System (DPS) software. As a result, vitamin B12 production was increased from 69.36±0.66 to 78.23±0.92μg/ml.
View
The Ability of Some Strains of Propionic Acid Bacteria Isolated in Uzbekistan to Synthesize Vitamin B12
Article
  • Jul 2002
Vitamin B12 is a cobalt-containing complex compound, which is synthesized in nature only by bacteria. The diverse biochemical functions of this vitamin in the human organism are the basis for its use in the treatment of several diseases, for example, anemia, hepatitis, and cirrhosis. According to the literature data, the natural metabolism of propionic acid bacteria is characterized by a high level of vitamin B12 biosynthesis. The aim of the present study was the isolation of propionic acid bacteria from natural sources and their screening for vitamin B12 production. As a result, 30 bacterial strains were isolated from sour-milk products. Based on the morphological and physiological characteristics, the isolated bacteria were categorized as belonging to the genus Propionibacterium. Amongst them, two strains, Propionibacterium sp. P-30 and Propionibacterium sp. P-33 were capable of accumulating vitamin B12 at a concentration of 19-21 mg/l and 29-30 mg/l, respectively.
View
Increasing Starter Cell Lysis in Cheddar Cheese Using a Bacteriocin-Producing Adjunct
Article
  • Jan 1997
A novel method for increasing the rate of starter lysis during Cheddar cheese ripening has been developed, using a bacteriocin-producing strain as a starter adjunct. Citrate-utilizing Lactococcus lactis ssp.lactis DPC3286 encodes production of lactococcins A, B, and M and exhibits a lytic effect against lactococcal starter cultures. Cheddar cheese was manufactured using DPC3286 as an adjunct with the cheese-making strain Lactococcus lactis ssp. cremoris HP. The effects on starter cell lysis, proteolysis, and flavor development were assessed over a 60-mo period. Cheese manufactured with the bacteriocin-producing adjunct exhibited increased cell lysis, elevated concentrations of free amino acids, and higher sensory evaluation scores than cheese manufactured with HP alone or with an adjunct culture negative for bacteriocin production.
View