Riboflavin/Vitamin B2 and Lactic Acid Bacteria

Well-being and beneficial necessity, and in this challenge, vitamins originated in situ by suitable bacteria may meet their needs and expectations [1,2]. B class vitamins are fundamental units of cellular metabolism and among them Riboflavin is one of the key vitamins needed by human beings, animals, plant and bacteria. Riboflavin is playing a crucial role in multiple cardinal metabolic pathways serving as a cofactor for a variety of flavoprotein enzyme reactions. Riboflavin active forms are Flavin mononucleotide (FMN) and Flavin adenine dinucleotide (FAD) [3,4]. Riboflavin takes cure of neurotoxicity during oxidative stress, neurogenic inflammation, glutamate excitotoxicity mitochondrial dysfunction, Riboflavin insufficiency is correlated with increased levels of homocysteine with consequent cardiac risk, impaired vision, reduced growth rate, pre-eclampsia, and anaemia. Riboflavin scarcity can be responsible for liver and skin damage, and shift in cerebral glucose metabolism with symptoms like hyperaemia, sore throat, oedema of oral and mucous membranes, cheilosis and glossitis [5]. The industrial and environmental audit has led the fermentation‐ based approach as a model of the environmentally welcoming white biotechnology with regard to traditional chemical synthesis of Riboflavin [6]. The suggested daily intake for Riboflavin is 1.1 mg day‐1 for women and 1.3 mg day‐1 for men [7]. Moreover, it should be considered Riboflavin/ drugs interaction. Anticholinergic drugs inhibit the absorption of Riboflavin, tetracycline interferes with its absorption and effectiveness whereas tricyclic antidepressants, phenothiazines, phenytoin, and methotrexate inhibit Riboflavin‘s action. Riboflavin deactivates and gets depleted by doxorubicin and probenecid decrease Riboflavin absorption from the gastrointestinal tract and increase urine excretion as thiazide diuretics increase Riboflavin excretion [8]. Ashbya gossypii, Candida famata and Bacillus subtilis are, three microorganisms mostly exploited for Riboflavin production [9]. Recently, Lactic Acid Bacteria (LAB) were suggested for vitamin biosynthesis. These microorganisms are able to synthesize B-group vitamins particularly Riboflavin to obtain fermented bio‐enriched food [10]. The use of LAB is a common practice in the dairy industry, and the addition of the Riboflavin-producing strain into fermented products such as fermented milks, yoghurt, and cheeses increases Riboflavin concentrations, which is feasible and economically viable [11]. The evident experimental convenience of vitamin-producing LAB that fortification takes place in situ. The in situ fortification improvement of LAB designates them a favorable selection for bio probe bacteria which can serve as vitamin supplier to human hosts [12]. The versatility of LAB to fermentation practices, their biosynthetic effectiveness and metabolic adaptability are the essential features that make them standard candidates for in situ manufacturing of Riboflavin in aliments [13]. Gut commensals are competent to biosynthesize most of the water‐ soluble B‐vitamins, such as Thiamine, Riboflavin, Nicotinic Acid, Folates, Pantothenic Acid and Pyridoxine [14]. Thus, this column Editor’s, brings to light on the LAB and their genetic competence to biosynthesize Riboflavin (See table 1). meticulously chosen Riboflavin-producing strains holding probiotic features could unclosed the approach to be promising candidates for in situ generation of Riboflavin once these strains get colonized to host gut [13]. Thus, considering the expanded request of LAB in the food, pharmaceutical and medicine factories, conjugated with customers necessity for healthier foods, the employment of these food grade microorganisms as Riboflavin factories will be of considerable convenience in the next time to come [5].