Characterization and quantification of folates produced by yeast strains isolated from kefir granules

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• 作者：Johan D. M. Patring ; Sofia B. Hjortmo ; Jelena A. Jastrebova ; Ulla K. Svensson ; Thomas A. Andlid and I. Margaretha J?gerstad
• 关键词：Folate ; Kefir granule ; Yeast strains ; HPLC
• 刊名：European Food Research and Technology
• 出版年：2006
• 出版时间：September, 2006
• 年：2006
• 卷：223
• 期：5
• 页码：633-637
• 全文大小：280 KB

文摘

For the first time to our knowledge, distribution and content of individual folate forms in kefir yeast strains were investigated. This was done using a validated method based on reversed-phase high performance liquid chromatography (HPLC) with fluorescence and diode array (DAD) detection. Eight kefir yeast strains, belonging to different Candida and Saccharomyces species, were isolated from Russian kefir granules. They were grown in synthetic media at standardized conditions before analysis. The average folate content for these yeast strains was 10,780¡À550 μg/100 g dry matter. In all yeast strains tested, the most abundant folate forms as percentages were 5-methyltetrahydrofolate (43–59 % ), and 5-formyltetrahydrofolate (23–38 % ), whereas tetrahydrafolate occurred in a lesser proportion (19–23 % ).