Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101
- Autores
- Pescuma, Micaela; Gomez Gomez, Beatríz; Perez Corona, Teresa; Font, Graciela Maria; Madrid Albarrn, Yolanda; Mozzi, Fernanda Beatriz
- Año de publicación
- 2017
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Selenium, which is present as SeCys in selenoproteins, is involved in cancer prevention, thyroid functioning, and pathogen inhibition. Lactobacilli can biotransform inorganic Se into seleno-amino acids. Growth, Se accumulation and seleno-amino acid formation by Lactobacillus acidophilus CRL636 and L. reuteri CRL1101 in a Se-supplemented medium were studied. Moreover, survival of Se-enriched strains to different pH values and bile salts was analyzed. L. acidophilus CRL636 showed low growth rate in the presence of Se while differences were less evident for L. reuteri CRL1101, which displayed higher amounts of intracellular SeCys and SeMet than the CRL636 strain. Interestingly, both lactobacilli could produce Se-nanoparticles. Se-enriched lactobacilli showed lower growth rates than non-Se exposed cells. The adverse effect of bile salts and the ability to survive at pH 4.0 diminished for the Se-enriched L. reuteri strain. The studied lactobacilli could be used as Se-enriched probiotics or as a vehicle for manufacturing Se-containing fermented foods.
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Complutense de Madrid; España
Fil: Gomez Gomez, Beatríz. Universidad Complutense de Madrid; España
Fil: Perez Corona, Teresa. Universidad Complutense de Madrid; España
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Madrid Albarrn, Yolanda. Universidad Complutense de Madrid; España
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina - Materia
-
Lactic Acid Bacteria
Lactobacillus
Nanoparticles
Selenium
Selenium Resistance
Selenocysteine - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/40073
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Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101Pescuma, MicaelaGomez Gomez, BeatrízPerez Corona, TeresaFont, Graciela MariaMadrid Albarrn, YolandaMozzi, Fernanda BeatrizLactic Acid BacteriaLactobacillusNanoparticlesSeleniumSelenium ResistanceSelenocysteinehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Selenium, which is present as SeCys in selenoproteins, is involved in cancer prevention, thyroid functioning, and pathogen inhibition. Lactobacilli can biotransform inorganic Se into seleno-amino acids. Growth, Se accumulation and seleno-amino acid formation by Lactobacillus acidophilus CRL636 and L. reuteri CRL1101 in a Se-supplemented medium were studied. Moreover, survival of Se-enriched strains to different pH values and bile salts was analyzed. L. acidophilus CRL636 showed low growth rate in the presence of Se while differences were less evident for L. reuteri CRL1101, which displayed higher amounts of intracellular SeCys and SeMet than the CRL636 strain. Interestingly, both lactobacilli could produce Se-nanoparticles. Se-enriched lactobacilli showed lower growth rates than non-Se exposed cells. The adverse effect of bile salts and the ability to survive at pH 4.0 diminished for the Se-enriched L. reuteri strain. The studied lactobacilli could be used as Se-enriched probiotics or as a vehicle for manufacturing Se-containing fermented foods.Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Complutense de Madrid; EspañaFil: Gomez Gomez, Beatríz. Universidad Complutense de Madrid; EspañaFil: Perez Corona, Teresa. Universidad Complutense de Madrid; EspañaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Madrid Albarrn, Yolanda. Universidad Complutense de Madrid; EspañaFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaElsevier Ltd2017-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/40073Pescuma, Micaela; Gomez Gomez, Beatríz; Perez Corona, Teresa; Font, Graciela Maria; Madrid Albarrn, Yolanda; et al.; Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101; Elsevier Ltd; Journal of Functional Foods; 35; 8-2017; 466-4731756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2017.06.009info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464617303250info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:45:17Zoai:ri.conicet.gov.ar:11336/40073instacron: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 09:45:17.499CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101 |
title |
Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101 |
spellingShingle |
Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101 Pescuma, Micaela Lactic Acid Bacteria Lactobacillus Nanoparticles Selenium Selenium Resistance Selenocysteine |
title_short |
Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101 |
title_full |
Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101 |
title_fullStr |
Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101 |
title_full_unstemmed |
Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101 |
title_sort |
Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101 |
dc.creator.none.fl_str_mv |
Pescuma, Micaela Gomez Gomez, Beatríz Perez Corona, Teresa Font, Graciela Maria Madrid Albarrn, Yolanda Mozzi, Fernanda Beatriz |
author |
Pescuma, Micaela |
author_facet |
Pescuma, Micaela Gomez Gomez, Beatríz Perez Corona, Teresa Font, Graciela Maria Madrid Albarrn, Yolanda Mozzi, Fernanda Beatriz |
author_role |
author |
author2 |
Gomez Gomez, Beatríz Perez Corona, Teresa Font, Graciela Maria Madrid Albarrn, Yolanda Mozzi, Fernanda Beatriz |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Lactic Acid Bacteria Lactobacillus Nanoparticles Selenium Selenium Resistance Selenocysteine |
topic |
Lactic Acid Bacteria Lactobacillus Nanoparticles Selenium Selenium Resistance Selenocysteine |
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, which is present as SeCys in selenoproteins, is involved in cancer prevention, thyroid functioning, and pathogen inhibition. Lactobacilli can biotransform inorganic Se into seleno-amino acids. Growth, Se accumulation and seleno-amino acid formation by Lactobacillus acidophilus CRL636 and L. reuteri CRL1101 in a Se-supplemented medium were studied. Moreover, survival of Se-enriched strains to different pH values and bile salts was analyzed. L. acidophilus CRL636 showed low growth rate in the presence of Se while differences were less evident for L. reuteri CRL1101, which displayed higher amounts of intracellular SeCys and SeMet than the CRL636 strain. Interestingly, both lactobacilli could produce Se-nanoparticles. Se-enriched lactobacilli showed lower growth rates than non-Se exposed cells. The adverse effect of bile salts and the ability to survive at pH 4.0 diminished for the Se-enriched L. reuteri strain. The studied lactobacilli could be used as Se-enriched probiotics or as a vehicle for manufacturing Se-containing fermented foods. Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Complutense de Madrid; España Fil: Gomez Gomez, Beatríz. Universidad Complutense de Madrid; España Fil: Perez Corona, Teresa. Universidad Complutense de Madrid; España Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Madrid Albarrn, Yolanda. Universidad Complutense de Madrid; España Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina |
description |
Selenium, which is present as SeCys in selenoproteins, is involved in cancer prevention, thyroid functioning, and pathogen inhibition. Lactobacilli can biotransform inorganic Se into seleno-amino acids. Growth, Se accumulation and seleno-amino acid formation by Lactobacillus acidophilus CRL636 and L. reuteri CRL1101 in a Se-supplemented medium were studied. Moreover, survival of Se-enriched strains to different pH values and bile salts was analyzed. L. acidophilus CRL636 showed low growth rate in the presence of Se while differences were less evident for L. reuteri CRL1101, which displayed higher amounts of intracellular SeCys and SeMet than the CRL636 strain. Interestingly, both lactobacilli could produce Se-nanoparticles. Se-enriched lactobacilli showed lower growth rates than non-Se exposed cells. The adverse effect of bile salts and the ability to survive at pH 4.0 diminished for the Se-enriched L. reuteri strain. The studied lactobacilli could be used as Se-enriched probiotics or as a vehicle for manufacturing Se-containing fermented foods. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-08 |
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/11336/40073 Pescuma, Micaela; Gomez Gomez, Beatríz; Perez Corona, Teresa; Font, Graciela Maria; Madrid Albarrn, Yolanda; et al.; Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101; Elsevier Ltd; Journal of Functional Foods; 35; 8-2017; 466-473 1756-4646 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/40073 |
identifier_str_mv |
Pescuma, Micaela; Gomez Gomez, Beatríz; Perez Corona, Teresa; Font, Graciela Maria; Madrid Albarrn, Yolanda; et al.; Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101; Elsevier Ltd; Journal of Functional Foods; 35; 8-2017; 466-473 1756-4646 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.jff.2017.06.009 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464617303250 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Ltd |
publisher.none.fl_str_mv |
Elsevier Ltd |
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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1842268720627449856 |
score |
13.13397 |