Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F20%3AN0000022" target="_blank" >RIV/26722861:_____/20:N0000022 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22340/20:43921592

Result on the web

<a href="https://www.mdpi.com/2311-5637/6/3/91/pdf" target="_blank" >https://www.mdpi.com/2311-5637/6/3/91/pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation6030091" target="_blank" >10.3390/fermentation6030091</a>

Result language

angličtina

Original language name

Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity

Original language description

Selenized lactic acid bacteria (LAB) represent potentially safe and e_ective sources of selenium (Se), essential for human health, as lactic acid fermentation improves Se bioavailability and reduces its toxicity. LAB are generally recognized as safe (GRAS) and widely used in fermented dairy products. To facilitate selenized LAB implementation as a functional food, we developed and characterized new Se-enriched strains based on the food industry commercial strains Streptococcus thermophilus CCDM 144 and Enterococcus faecium CCDM 922A as representatives of two LAB genera. We evaluated Se bioaccumulation capacity, Se biotransformation and growth ability in the presence of di_erent sodium selenite concentrations (0–50 mg/L), and antioxidant properties (2, 2-diphenyl-1-picrylhydrazyl (DPPH) method) and cell surface hydrophobicity between Se-enriched and parental strains in vitro. Sodium selenite addition did not negatively influence growth of either strain; thus, 50 mg/L was chosen as the optimal concentration based on strain accumulation capacity. Selenization improved the antioxidant properties of both strains and significantly increased their cell surface hydrophobicity (p < 0.05). To our knowledge, this represents the first report of Se-enriched strain hydrophobicity as well as the first on Se speciation in families Enterococcaceae and Streptococcaceae. Moreover, both tested strains demonstrated good potential for Se-enrichment, providing a foundation for further in vitro and in vivo studies to confirm the suitability of these Se-enriched strains for industrial applications.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

<a href="/en/project/LTC20014" target="_blank" >LTC20014: Research of selenium-enriched lactic acid bacteria, bifidobacteria and yeasts and influence of low-pH stress exposure on their selenium biotransformation efficiency.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Fermentation

ISSN

2311-5637

e-ISSN

—

Volume of the periodical

6

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

91

UT code for WoS article

000578194900001

EID of the result in the Scopus database

2-s2.0-85094591274