Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22340/20:43921592

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

<a href="/cs/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>

Návaznosti

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

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Fermentation

ISSN

2311-5637

e-ISSN

—

Svazek periodika

6

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

91

Kód UT WoS článku

000578194900001

EID výsledku v databázi Scopus

2-s2.0-85094591274