Novel fermented beverage using selenized lactic acid bacteria

Autores
Martínez, Fernando Gabriel; Madrid, Yolanda; Ordoñez, Omar Federico; Pescuma, Micaela; Mozzi, Fernanda Beatriz
Año de publicación
2022
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Selenium (Se) is an essential micronutrient present as selenocysteine in seleno-enzymes, which are involved in aged-related diseases. Some lactic acid bacteria can reduce inorganic Se salts into seleno-amino acids. Se ingestion is usually below the recommended dietary intake (RDI). The ability of Se-enriched (selenized) Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 to resist different stress culture conditions was evaluated to further use these strains in a mixed starter culture for beverage fermentation. Selenization increased resistance to bile salts (10 %) of L. brevis CRL2051 and to oxidative stress (17 %, 8-h incubation) of F. tropaeoli compared to non-selenized cells, respectively. However, no differences in acid stress resistance by both selenized strains were found. A fermented milk-orange-mango juice was formulated using selenized cells of both strains, which could grow and biotransform inorganic Se into Se-amino acids (45.2 µg/L) after 14 h of incubation. Also, the strains survived a 52-day storage period and in vitro gastrointestinal tract conditions. After intestinal digestion, selenocysteine and selenomethionine were detected (25.8 and 2.4 µg/L, respectively) in the soluble beverage fraction. These results showed that intake of 250 ml of this fermented drink provides 64% of the Se RDI, of which 28% is composed of seleno-amino acids.
Fil: Martínez, Fernando Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Madrid, Yolanda. Universidad Complutense de Madrid; España
Fil: Ordoñez, Omar Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
LVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General Microbiology
Ciudad Autónoma de Buenos Aires
Argentina
Sociedad Argentina de Investigación Bioquímica y Biología Molecular
Sociedad Argentina de Microbiología General
Materia
SELENIUM
LACTIC ACID BACTERIA
FERMENTED BEVERAGES
SELENO-AMINO ACIDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/254907
Acceder
id CONICETDig_4d7a38514cb491d171ce1e26cf549c89
oai_identifier_str oai:ri.conicet.gov.ar:11336/254907
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Novel fermented beverage using selenized lactic acid bacteriaMartínez, Fernando GabrielMadrid, YolandaOrdoñez, Omar FedericoPescuma, MicaelaMozzi, Fernanda BeatrizSELENIUMLACTIC ACID BACTERIAFERMENTED BEVERAGESSELENO-AMINO ACIDShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Selenium (Se) is an essential micronutrient present as selenocysteine in seleno-enzymes, which are involved in aged-related diseases. Some lactic acid bacteria can reduce inorganic Se salts into seleno-amino acids. Se ingestion is usually below the recommended dietary intake (RDI). The ability of Se-enriched (selenized) Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 to resist different stress culture conditions was evaluated to further use these strains in a mixed starter culture for beverage fermentation. Selenization increased resistance to bile salts (10 %) of L. brevis CRL2051 and to oxidative stress (17 %, 8-h incubation) of F. tropaeoli compared to non-selenized cells, respectively. However, no differences in acid stress resistance by both selenized strains were found. A fermented milk-orange-mango juice was formulated using selenized cells of both strains, which could grow and biotransform inorganic Se into Se-amino acids (45.2 µg/L) after 14 h of incubation. Also, the strains survived a 52-day storage period and in vitro gastrointestinal tract conditions. After intestinal digestion, selenocysteine and selenomethionine were detected (25.8 and 2.4 µg/L, respectively) in the soluble beverage fraction. These results showed that intake of 250 ml of this fermented drink provides 64% of the Se RDI, of which 28% is composed of seleno-amino acids.Fil: Martínez, Fernando Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Madrid, Yolanda. Universidad Complutense de Madrid; EspañaFil: Ordoñez, Omar Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Extensión Forestal Andino Patagónico; ArgentinaFil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Extensión Forestal Andino Patagónico; ArgentinaFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaLVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General MicrobiologyCiudad Autónoma de Buenos AiresArgentinaSociedad Argentina de Investigación Bioquímica y Biología MolecularSociedad Argentina de Microbiología GeneralTech Science Press2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/254907Novel fermented beverage using selenized lactic acid bacteria; LVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General Microbiology; Ciudad Autónoma de Buenos Aires; Argentina; 2021; 51-510327-95451667-5746CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.techscience.com/biocell/v46nSuppl.1Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:44Zoai:ri.conicet.gov.ar:11336/254907instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:44.501CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Novel fermented beverage using selenized lactic acid bacteria
title Novel fermented beverage using selenized lactic acid bacteria
spellingShingle Novel fermented beverage using selenized lactic acid bacteria
Martínez, Fernando Gabriel
SELENIUM
LACTIC ACID BACTERIA
FERMENTED BEVERAGES
SELENO-AMINO ACIDS
title_short Novel fermented beverage using selenized lactic acid bacteria
title_full Novel fermented beverage using selenized lactic acid bacteria
title_fullStr Novel fermented beverage using selenized lactic acid bacteria
title_full_unstemmed Novel fermented beverage using selenized lactic acid bacteria
title_sort Novel fermented beverage using selenized lactic acid bacteria
dc.creator.none.fl_str_mv Martínez, Fernando Gabriel
Madrid, Yolanda
Ordoñez, Omar Federico
Pescuma, Micaela
Mozzi, Fernanda Beatriz
author Martínez, Fernando Gabriel
author_facet Martínez, Fernando Gabriel
Madrid, Yolanda
Ordoñez, Omar Federico
Pescuma, Micaela
Mozzi, Fernanda Beatriz
author_role author
author2 Madrid, Yolanda
Ordoñez, Omar Federico
Pescuma, Micaela
Mozzi, Fernanda Beatriz
author2_role author
author
author
author
dc.subject.none.fl_str_mv SELENIUM
LACTIC ACID BACTERIA
FERMENTED BEVERAGES
SELENO-AMINO ACIDS
topic SELENIUM
LACTIC ACID BACTERIA
FERMENTED BEVERAGES
SELENO-AMINO ACIDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Selenium (Se) is an essential micronutrient present as selenocysteine in seleno-enzymes, which are involved in aged-related diseases. Some lactic acid bacteria can reduce inorganic Se salts into seleno-amino acids. Se ingestion is usually below the recommended dietary intake (RDI). The ability of Se-enriched (selenized) Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 to resist different stress culture conditions was evaluated to further use these strains in a mixed starter culture for beverage fermentation. Selenization increased resistance to bile salts (10 %) of L. brevis CRL2051 and to oxidative stress (17 %, 8-h incubation) of F. tropaeoli compared to non-selenized cells, respectively. However, no differences in acid stress resistance by both selenized strains were found. A fermented milk-orange-mango juice was formulated using selenized cells of both strains, which could grow and biotransform inorganic Se into Se-amino acids (45.2 µg/L) after 14 h of incubation. Also, the strains survived a 52-day storage period and in vitro gastrointestinal tract conditions. After intestinal digestion, selenocysteine and selenomethionine were detected (25.8 and 2.4 µg/L, respectively) in the soluble beverage fraction. These results showed that intake of 250 ml of this fermented drink provides 64% of the Se RDI, of which 28% is composed of seleno-amino acids.
Fil: Martínez, Fernando Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Madrid, Yolanda. Universidad Complutense de Madrid; España
Fil: Ordoñez, Omar Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
LVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General Microbiology
Ciudad Autónoma de Buenos Aires
Argentina
Sociedad Argentina de Investigación Bioquímica y Biología Molecular
Sociedad Argentina de Microbiología General
description Selenium (Se) is an essential micronutrient present as selenocysteine in seleno-enzymes, which are involved in aged-related diseases. Some lactic acid bacteria can reduce inorganic Se salts into seleno-amino acids. Se ingestion is usually below the recommended dietary intake (RDI). The ability of Se-enriched (selenized) Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 to resist different stress culture conditions was evaluated to further use these strains in a mixed starter culture for beverage fermentation. Selenization increased resistance to bile salts (10 %) of L. brevis CRL2051 and to oxidative stress (17 %, 8-h incubation) of F. tropaeoli compared to non-selenized cells, respectively. However, no differences in acid stress resistance by both selenized strains were found. A fermented milk-orange-mango juice was formulated using selenized cells of both strains, which could grow and biotransform inorganic Se into Se-amino acids (45.2 µg/L) after 14 h of incubation. Also, the strains survived a 52-day storage period and in vitro gastrointestinal tract conditions. After intestinal digestion, selenocysteine and selenomethionine were detected (25.8 and 2.4 µg/L, respectively) in the soluble beverage fraction. These results showed that intake of 250 ml of this fermented drink provides 64% of the Se RDI, of which 28% is composed of seleno-amino acids.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Reunión
Journal
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/254907
Novel fermented beverage using selenized lactic acid bacteria; LVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General Microbiology; Ciudad Autónoma de Buenos Aires; Argentina; 2021; 51-51
0327-9545
1667-5746
CONICET Digital
CONICET
url http://hdl.handle.net/11336/254907
identifier_str_mv Novel fermented beverage using selenized lactic acid bacteria; LVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General Microbiology; Ciudad Autónoma de Buenos Aires; Argentina; 2021; 51-51
0327-9545
1667-5746
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.techscience.com/biocell/v46nSuppl.1
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Tech Science Press
publisher.none.fl_str_mv Tech Science Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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