Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk

Autores
Juarez del Valle, Marianela; Laiño, Jonathan Emiliano; Savoy, Graciela; Leblanc, Jean Guy Joseph
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Riboflavin (vitamin B2) plays an important role in cellular metabolism participating in numerous oxidation–reduction reactions and energy usage. In this work, lactic acid bacteria that can produce vitamin B2 in soymilk were identified from 179 strains tested that were previously isolated from a wide range of food products. Only 42 strains were able to grow in a commercial riboflavin-free medium after which the concentration of this vitamin was determined by HPLC. Five of these strains were pre-selected for their capacity to produce elevated concentrations of riboflavin. Thesewere then inoculated in soymilk to evaluate their capacity to growin this food matrix and increase its lowriboflavin concentrations. Only the strain Lactobacillus plantarumCRL 725 was able to significantly increase the initial concentration of riboflavin in soy milk from 309 ± 9 ng/mL to 700 ± 20 ng/mL after 12 h of incubation at 37 °C. Roseoflavin resistant variants of this strain were obtained and evaluated in soymilk. One of the variant strains increased 6 times (1860 ± 20 ng/mL) the initial riboflavin levels of soy milk. Roseoflavin-resistant strains capable of synthesizing riboflavin in soymilk constitute an interesting and economically feasible biotechnology strategy that could be easily adapted by the food industry to develop novel vitamin-bioenriched functional foods with enhanced consumer appeal.
Fil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Riboflavin
Soy Milk
Bio-Enrichment
Lactic Acid Bacteria
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/27337
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/27337
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilkJuarez del Valle, MarianelaLaiño, Jonathan EmilianoSavoy, GracielaLeblanc, Jean Guy JosephRiboflavinSoy MilkBio-EnrichmentLactic Acid Bacteriahttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Riboflavin (vitamin B2) plays an important role in cellular metabolism participating in numerous oxidation–reduction reactions and energy usage. In this work, lactic acid bacteria that can produce vitamin B2 in soymilk were identified from 179 strains tested that were previously isolated from a wide range of food products. Only 42 strains were able to grow in a commercial riboflavin-free medium after which the concentration of this vitamin was determined by HPLC. Five of these strains were pre-selected for their capacity to produce elevated concentrations of riboflavin. Thesewere then inoculated in soymilk to evaluate their capacity to growin this food matrix and increase its lowriboflavin concentrations. Only the strain Lactobacillus plantarumCRL 725 was able to significantly increase the initial concentration of riboflavin in soy milk from 309 ± 9 ng/mL to 700 ± 20 ng/mL after 12 h of incubation at 37 °C. Roseoflavin resistant variants of this strain were obtained and evaluated in soymilk. One of the variant strains increased 6 times (1860 ± 20 ng/mL) the initial riboflavin levels of soy milk. Roseoflavin-resistant strains capable of synthesizing riboflavin in soymilk constitute an interesting and economically feasible biotechnology strategy that could be easily adapted by the food industry to develop novel vitamin-bioenriched functional foods with enhanced consumer appeal.Fil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier Science2014-05-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/27337Juarez del Valle, Marianela; Laiño, Jonathan Emiliano; Savoy, Graciela; Leblanc, Jean Guy Joseph; Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk; Elsevier Science; Food Research International; 62; 23-5-2014; 1015-10190963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.05.029info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914003342info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:36:58Zoai:ri.conicet.gov.ar:11336/27337instacron: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 10:36:58.416CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
title Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
spellingShingle Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
Juarez del Valle, Marianela
Riboflavin
Soy Milk
Bio-Enrichment
Lactic Acid Bacteria
title_short Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
title_full Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
title_fullStr Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
title_full_unstemmed Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
title_sort Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
dc.creator.none.fl_str_mv Juarez del Valle, Marianela
Laiño, Jonathan Emiliano
Savoy, Graciela
Leblanc, Jean Guy Joseph
author Juarez del Valle, Marianela
author_facet Juarez del Valle, Marianela
Laiño, Jonathan Emiliano
Savoy, Graciela
Leblanc, Jean Guy Joseph
author_role author
author2 Laiño, Jonathan Emiliano
Savoy, Graciela
Leblanc, Jean Guy Joseph
author2_role author
author
author
dc.subject.none.fl_str_mv Riboflavin
Soy Milk
Bio-Enrichment
Lactic Acid Bacteria
topic Riboflavin
Soy Milk
Bio-Enrichment
Lactic Acid Bacteria
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Riboflavin (vitamin B2) plays an important role in cellular metabolism participating in numerous oxidation–reduction reactions and energy usage. In this work, lactic acid bacteria that can produce vitamin B2 in soymilk were identified from 179 strains tested that were previously isolated from a wide range of food products. Only 42 strains were able to grow in a commercial riboflavin-free medium after which the concentration of this vitamin was determined by HPLC. Five of these strains were pre-selected for their capacity to produce elevated concentrations of riboflavin. Thesewere then inoculated in soymilk to evaluate their capacity to growin this food matrix and increase its lowriboflavin concentrations. Only the strain Lactobacillus plantarumCRL 725 was able to significantly increase the initial concentration of riboflavin in soy milk from 309 ± 9 ng/mL to 700 ± 20 ng/mL after 12 h of incubation at 37 °C. Roseoflavin resistant variants of this strain were obtained and evaluated in soymilk. One of the variant strains increased 6 times (1860 ± 20 ng/mL) the initial riboflavin levels of soy milk. Roseoflavin-resistant strains capable of synthesizing riboflavin in soymilk constitute an interesting and economically feasible biotechnology strategy that could be easily adapted by the food industry to develop novel vitamin-bioenriched functional foods with enhanced consumer appeal.
Fil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description Riboflavin (vitamin B2) plays an important role in cellular metabolism participating in numerous oxidation–reduction reactions and energy usage. In this work, lactic acid bacteria that can produce vitamin B2 in soymilk were identified from 179 strains tested that were previously isolated from a wide range of food products. Only 42 strains were able to grow in a commercial riboflavin-free medium after which the concentration of this vitamin was determined by HPLC. Five of these strains were pre-selected for their capacity to produce elevated concentrations of riboflavin. Thesewere then inoculated in soymilk to evaluate their capacity to growin this food matrix and increase its lowriboflavin concentrations. Only the strain Lactobacillus plantarumCRL 725 was able to significantly increase the initial concentration of riboflavin in soy milk from 309 ± 9 ng/mL to 700 ± 20 ng/mL after 12 h of incubation at 37 °C. Roseoflavin resistant variants of this strain were obtained and evaluated in soymilk. One of the variant strains increased 6 times (1860 ± 20 ng/mL) the initial riboflavin levels of soy milk. Roseoflavin-resistant strains capable of synthesizing riboflavin in soymilk constitute an interesting and economically feasible biotechnology strategy that could be easily adapted by the food industry to develop novel vitamin-bioenriched functional foods with enhanced consumer appeal.
publishDate 2014
dc.date.none.fl_str_mv 2014-05-23
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/27337
Juarez del Valle, Marianela; Laiño, Jonathan Emiliano; Savoy, Graciela; Leblanc, Jean Guy Joseph; Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk; Elsevier Science; Food Research International; 62; 23-5-2014; 1015-1019
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/27337
identifier_str_mv Juarez del Valle, Marianela; Laiño, Jonathan Emiliano; Savoy, Graciela; Leblanc, Jean Guy Joseph; Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk; Elsevier Science; Food Research International; 62; 23-5-2014; 1015-1019
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.05.029
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914003342
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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 13.070432

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