Selenization of lactic acid bacteria, bifidobacteria and yeasts and their antioxidant properties

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F20%3AN0000050" target="_blank" >RIV/26722861:_____/20:N0000050 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Selenization of lactic acid bacteria, bifidobacteria and yeasts and their antioxidant properties

Original language description

Krausová G., Kaňa A., Hyršlová I., Kantorová V., Medová K.: Selenization of lactic acid bacteria, bifidobacteria and yeasts and their antioxidant properties. Poster. 14th International Scientific Conference on Probiotics, Prebiotics, Gut Microbiota and Health, IPC 2020, 11.11.2020, virtual conference. Development of selenium-enriched forms of yeasts and recently also lactic acid bacteria (LAB) is gaining attention in the search for non-toxic and effective source of selenium (Se). As an essential trace element, Se supplementation via foods and dietary supplements is needed, especially in locations with Se-deficiency in the soil. We aimed to develop Se-enriched strains of yeasts and LAB and to test their properties, such as their Se bioaccummulation capacity and antioxidant properties before and after selenization, total Se content and Se-species as well as Se-nanoparticles produced by these microorganisms. For this purpose, 14 strains of LAB, bifidobacteria and yeasts were used. All the strains tested were able to grow in the presence of sodium selenite (10 mg/l) while their selenium uptake was confirmed by above mentioned analytical methods and by TEM, SEM-EDX. Se-nanoparticles incorporated intracellularly were found e.g. in the strain CCDM 272. The enrichment of the medium with selenium and its subsequent bioaccumulation led to an increase in antioxidant activity in all of the strains tested. However, the antioxidant capacity was most improved in yeasts and Lactococcus strains. Importantly, species- and strain-specific differences in their antioxidant properties were noted. All tested strains demonstrated good potential for selenium-enrichment, nevertheless, more in depth research has to be done in order to guarantee their safety.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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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