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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/254907
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T09:50:35Zoai: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:34982025-09-03 09:50:35.963CONICET 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 |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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