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dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.author
Milani, Christian
dc.contributor.author
Savoy, Graciela
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Sesma, Fernando Juan Manuel
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van Sinderen, Douwe
dc.contributor.author
Ventura, Marco
dc.date.available
2015-10-26T16:54:32Z
dc.date.issued
2013-04
dc.identifier.citation
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
dc.identifier.issn
0958-1669
dc.identifier.uri
http://hdl.handle.net/11336/2561
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Lactic Acid Bacteria
dc.subject
Vitamins
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Gut
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Fermented Milk
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Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Bacteria as vitamin suppliers to their host: a gut microbiota perspective
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.identifier.eissn
1879-0429
dc.journal.volume
24
dc.journal.number
2
dc.journal.pagination
160-168
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Milani, Christian. University of Parma. Department of Genetics, Biology of Microorganisms, Anthropology and Evolution. Laboratory of Probiogenomics; Italia;
dc.description.fil
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
dc.description.fil
Fil: Sesma, Fernando Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: van Sinderen, Douwe. National University of Ireland Cork. Bioscience Institute. Department of Microbiology & Alimentary Pharmabiotic Centre; Irlanda;
dc.description.fil
Fil: Ventura, Marco. University of Parma. Department of Genetics, Biology of Microorganisms, Anthropology and Evolution. Laboratory of Probiogenomics; Italia;
dc.journal.title
Current Opinion In Biotechnology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.copbio.2012.08.005
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S095816691200119X


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