Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles

Autores
Martínez, Fernando Gabriel; Moreno Martin, Gustavo; Madrid Albarrán, Yolanda; Ordoñez, Omar Federico; Pescuma, Micaela; Mozzi, Fernanda Beatriz
Año de publicación
2021
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Selenium (Se) is an essential micronutrient for human health, which is found as selenocysteine (SeCys) in the active site of Se-dependent enzymes involved in the response to oxidative stress and in thyroid functions. The main inorganic Se forms, selenite and selenate are toxic. Some lactic acid bacteria (LAB) can reduce Se salts into seleno-nanoparticles (SeNPs) and seleno-amino acids, which are non-toxic and highly bioavailable forms. In several European countries, as well as in Argentina, Se intake is below the recommended dietary intake (RDI). Se-enrichment of foods is an attractive strategy to increase its ingestion. We aimed to formulate a fermented fruit juice-milk beverage (FJMB) bio-enriched in Se. The fruit-origin strains Fructobacillus tropaeoli CRL 2034 and Levilactobacillus brevis CRL 2051 were grown with or without 5 mg/L of Se prior to co-inoculation (1% of each strain) in the FJMB and were incubated 14 h at 30 °C. The survival of the strains under storage conditions (6 °C, 52 days), and after digestion [using an in vitro gastrointestinal system (GIS)] was analyzed. The strains grew (up to 8.6 U log each) and acidified FJMB reaching a final pH of 4.6. Sugar metabolism and organic acid production were similar for control and selenized cells (RP-HPLC); while mannitol production by selenized cells of the Fructobacillus was lower (0.18 ± 0.03) than control cells. The studied strains could not degrade the proteins present in the FJMB (SDS-PAGE). Selenized cells increased the beverage total Se concentration (ICP-MS, 84.9 ± 4.5 μg/L) and biotransformed selenite into SeCys (39.1 ± 0.4 μg/L) and SeMet (6.1 ± 0.1 μg/L) as detected by LC-ICP-MS. Moreover, SEM images of the fermented FJMB revealed the presence of SeNPs attached to the cell surface of both strains. Interestingly, microbial resistance at the end of the shelf life was greater (between 0.5 and 0.7 U log) for selenized than non-selenized cells. However, no differences were observed in the sugar and organic acid concentrations between treated and non-treated cells and a lower (0.29 ± 0.04 g/L) mannitol production was detected at 28 day incubation by the treated strains. After GIS digestion, a decrease in the cell counts of F. tropaeoli and L. brevis (1.60 and 0.80 U log, respectively) was observed. Interestingly, 64.3 ± 3.3 μg total Se/L partly as SeCys (25.8 ± 2.3 μg/L) and SeMet (2.4 ± 0.2 μg/L) were found in the FJMB supernatant after intestinal digestion, highlighting the bioaccessibility of these compounds. Remarkably, 250 mL of the FJMB could cover 64% of the Se RDI (25 μg/day), from which 28% is composed by seleno-amino acids. Our results suggest that selenized cells of F. tropaeoli CRL 2034 and L. brevis CRL 2051 could be used for formulating functional Se-enriched beverages to improve this micronutrient intake in humans.
Fil: Martínez, Fernando Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; España
Fil: Moreno Martin, Gustavo. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; España
Fil: Madrid Albarrán, Yolanda. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; 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. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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
LVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General Microbiology
Virtual
Argentina
Sociedad Argentina de Investigación en Bioquímica y Biología Molecular
Sociedad Argentina de Microbiología General
Materia
SELENIUM
SELENOCYSTEINE
LACTIC ACID BACTERIA
SELENO-NANOPARTICLES
SE-ENRICHMENT
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:11336/197086

id CONICETDig_d7b175aa586cf04ed43323a560fc1505
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network_name_str CONICET Digital (CONICET)
spelling Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticlesMartínez, Fernando GabrielMoreno Martin, GustavoMadrid Albarrán, YolandaOrdoñez, Omar FedericoPescuma, MicaelaMozzi, Fernanda BeatrizSELENIUMSELENOCYSTEINELACTIC ACID BACTERIASELENO-NANOPARTICLESSE-ENRICHMENThttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Selenium (Se) is an essential micronutrient for human health, which is found as selenocysteine (SeCys) in the active site of Se-dependent enzymes involved in the response to oxidative stress and in thyroid functions. The main inorganic Se forms, selenite and selenate are toxic. Some lactic acid bacteria (LAB) can reduce Se salts into seleno-nanoparticles (SeNPs) and seleno-amino acids, which are non-toxic and highly bioavailable forms. In several European countries, as well as in Argentina, Se intake is below the recommended dietary intake (RDI). Se-enrichment of foods is an attractive strategy to increase its ingestion. We aimed to formulate a fermented fruit juice-milk beverage (FJMB) bio-enriched in Se. The fruit-origin strains Fructobacillus tropaeoli CRL 2034 and Levilactobacillus brevis CRL 2051 were grown with or without 5 mg/L of Se prior to co-inoculation (1% of each strain) in the FJMB and were incubated 14 h at 30 °C. The survival of the strains under storage conditions (6 °C, 52 days), and after digestion [using an in vitro gastrointestinal system (GIS)] was analyzed. The strains grew (up to 8.6 U log each) and acidified FJMB reaching a final pH of 4.6. Sugar metabolism and organic acid production were similar for control and selenized cells (RP-HPLC); while mannitol production by selenized cells of the Fructobacillus was lower (0.18 ± 0.03) than control cells. The studied strains could not degrade the proteins present in the FJMB (SDS-PAGE). Selenized cells increased the beverage total Se concentration (ICP-MS, 84.9 ± 4.5 μg/L) and biotransformed selenite into SeCys (39.1 ± 0.4 μg/L) and SeMet (6.1 ± 0.1 μg/L) as detected by LC-ICP-MS. Moreover, SEM images of the fermented FJMB revealed the presence of SeNPs attached to the cell surface of both strains. Interestingly, microbial resistance at the end of the shelf life was greater (between 0.5 and 0.7 U log) for selenized than non-selenized cells. However, no differences were observed in the sugar and organic acid concentrations between treated and non-treated cells and a lower (0.29 ± 0.04 g/L) mannitol production was detected at 28 day incubation by the treated strains. After GIS digestion, a decrease in the cell counts of F. tropaeoli and L. brevis (1.60 and 0.80 U log, respectively) was observed. Interestingly, 64.3 ± 3.3 μg total Se/L partly as SeCys (25.8 ± 2.3 μg/L) and SeMet (2.4 ± 0.2 μg/L) were found in the FJMB supernatant after intestinal digestion, highlighting the bioaccessibility of these compounds. Remarkably, 250 mL of the FJMB could cover 64% of the Se RDI (25 μg/day), from which 28% is composed by seleno-amino acids. Our results suggest that selenized cells of F. tropaeoli CRL 2034 and L. brevis CRL 2051 could be used for formulating functional Se-enriched beverages to improve this micronutrient intake in humans.Fil: Martínez, Fernando Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; EspañaFil: Moreno Martin, Gustavo. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; EspañaFil: Madrid Albarrán, Yolanda. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; 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. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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; ArgentinaLVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General MicrobiologyVirtualArgentinaSociedad Argentina de Investigación en Bioquímica y Biología MolecularSociedad Argentina de Microbiología GeneralTech Science Press2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/197086Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles; LVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General Microbiology; Virtual; Argentina; 2020; 78-780327-95451667-5746CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://samige.org.ar//wp-content/uploads/2022/10/Libro-de-resumenes-2020-Biocell.pdfInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:40Zoai:ri.conicet.gov.ar:11336/197086instacron: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 09:49:40.856CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles
title Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles
spellingShingle Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles
Martínez, Fernando Gabriel
SELENIUM
SELENOCYSTEINE
LACTIC ACID BACTERIA
SELENO-NANOPARTICLES
SE-ENRICHMENT
title_short Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles
title_full Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles
title_fullStr Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles
title_full_unstemmed Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles
title_sort Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles
dc.creator.none.fl_str_mv Martínez, Fernando Gabriel
Moreno Martin, Gustavo
Madrid Albarrán, Yolanda
Ordoñez, Omar Federico
Pescuma, Micaela
Mozzi, Fernanda Beatriz
author Martínez, Fernando Gabriel
author_facet Martínez, Fernando Gabriel
Moreno Martin, Gustavo
Madrid Albarrán, Yolanda
Ordoñez, Omar Federico
Pescuma, Micaela
Mozzi, Fernanda Beatriz
author_role author
author2 Moreno Martin, Gustavo
Madrid Albarrán, Yolanda
Ordoñez, Omar Federico
Pescuma, Micaela
Mozzi, Fernanda Beatriz
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv SELENIUM
SELENOCYSTEINE
LACTIC ACID BACTERIA
SELENO-NANOPARTICLES
SE-ENRICHMENT
topic SELENIUM
SELENOCYSTEINE
LACTIC ACID BACTERIA
SELENO-NANOPARTICLES
SE-ENRICHMENT
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 for human health, which is found as selenocysteine (SeCys) in the active site of Se-dependent enzymes involved in the response to oxidative stress and in thyroid functions. The main inorganic Se forms, selenite and selenate are toxic. Some lactic acid bacteria (LAB) can reduce Se salts into seleno-nanoparticles (SeNPs) and seleno-amino acids, which are non-toxic and highly bioavailable forms. In several European countries, as well as in Argentina, Se intake is below the recommended dietary intake (RDI). Se-enrichment of foods is an attractive strategy to increase its ingestion. We aimed to formulate a fermented fruit juice-milk beverage (FJMB) bio-enriched in Se. The fruit-origin strains Fructobacillus tropaeoli CRL 2034 and Levilactobacillus brevis CRL 2051 were grown with or without 5 mg/L of Se prior to co-inoculation (1% of each strain) in the FJMB and were incubated 14 h at 30 °C. The survival of the strains under storage conditions (6 °C, 52 days), and after digestion [using an in vitro gastrointestinal system (GIS)] was analyzed. The strains grew (up to 8.6 U log each) and acidified FJMB reaching a final pH of 4.6. Sugar metabolism and organic acid production were similar for control and selenized cells (RP-HPLC); while mannitol production by selenized cells of the Fructobacillus was lower (0.18 ± 0.03) than control cells. The studied strains could not degrade the proteins present in the FJMB (SDS-PAGE). Selenized cells increased the beverage total Se concentration (ICP-MS, 84.9 ± 4.5 μg/L) and biotransformed selenite into SeCys (39.1 ± 0.4 μg/L) and SeMet (6.1 ± 0.1 μg/L) as detected by LC-ICP-MS. Moreover, SEM images of the fermented FJMB revealed the presence of SeNPs attached to the cell surface of both strains. Interestingly, microbial resistance at the end of the shelf life was greater (between 0.5 and 0.7 U log) for selenized than non-selenized cells. However, no differences were observed in the sugar and organic acid concentrations between treated and non-treated cells and a lower (0.29 ± 0.04 g/L) mannitol production was detected at 28 day incubation by the treated strains. After GIS digestion, a decrease in the cell counts of F. tropaeoli and L. brevis (1.60 and 0.80 U log, respectively) was observed. Interestingly, 64.3 ± 3.3 μg total Se/L partly as SeCys (25.8 ± 2.3 μg/L) and SeMet (2.4 ± 0.2 μg/L) were found in the FJMB supernatant after intestinal digestion, highlighting the bioaccessibility of these compounds. Remarkably, 250 mL of the FJMB could cover 64% of the Se RDI (25 μg/day), from which 28% is composed by seleno-amino acids. Our results suggest that selenized cells of F. tropaeoli CRL 2034 and L. brevis CRL 2051 could be used for formulating functional Se-enriched beverages to improve this micronutrient intake in humans.
Fil: Martínez, Fernando Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; España
Fil: Moreno Martin, Gustavo. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; España
Fil: Madrid Albarrán, Yolanda. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; 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. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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
LVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General Microbiology
Virtual
Argentina
Sociedad Argentina de Investigación en Bioquímica y Biología Molecular
Sociedad Argentina de Microbiología General
description Selenium (Se) is an essential micronutrient for human health, which is found as selenocysteine (SeCys) in the active site of Se-dependent enzymes involved in the response to oxidative stress and in thyroid functions. The main inorganic Se forms, selenite and selenate are toxic. Some lactic acid bacteria (LAB) can reduce Se salts into seleno-nanoparticles (SeNPs) and seleno-amino acids, which are non-toxic and highly bioavailable forms. In several European countries, as well as in Argentina, Se intake is below the recommended dietary intake (RDI). Se-enrichment of foods is an attractive strategy to increase its ingestion. We aimed to formulate a fermented fruit juice-milk beverage (FJMB) bio-enriched in Se. The fruit-origin strains Fructobacillus tropaeoli CRL 2034 and Levilactobacillus brevis CRL 2051 were grown with or without 5 mg/L of Se prior to co-inoculation (1% of each strain) in the FJMB and were incubated 14 h at 30 °C. The survival of the strains under storage conditions (6 °C, 52 days), and after digestion [using an in vitro gastrointestinal system (GIS)] was analyzed. The strains grew (up to 8.6 U log each) and acidified FJMB reaching a final pH of 4.6. Sugar metabolism and organic acid production were similar for control and selenized cells (RP-HPLC); while mannitol production by selenized cells of the Fructobacillus was lower (0.18 ± 0.03) than control cells. The studied strains could not degrade the proteins present in the FJMB (SDS-PAGE). Selenized cells increased the beverage total Se concentration (ICP-MS, 84.9 ± 4.5 μg/L) and biotransformed selenite into SeCys (39.1 ± 0.4 μg/L) and SeMet (6.1 ± 0.1 μg/L) as detected by LC-ICP-MS. Moreover, SEM images of the fermented FJMB revealed the presence of SeNPs attached to the cell surface of both strains. Interestingly, microbial resistance at the end of the shelf life was greater (between 0.5 and 0.7 U log) for selenized than non-selenized cells. However, no differences were observed in the sugar and organic acid concentrations between treated and non-treated cells and a lower (0.29 ± 0.04 g/L) mannitol production was detected at 28 day incubation by the treated strains. After GIS digestion, a decrease in the cell counts of F. tropaeoli and L. brevis (1.60 and 0.80 U log, respectively) was observed. Interestingly, 64.3 ± 3.3 μg total Se/L partly as SeCys (25.8 ± 2.3 μg/L) and SeMet (2.4 ± 0.2 μg/L) were found in the FJMB supernatant after intestinal digestion, highlighting the bioaccessibility of these compounds. Remarkably, 250 mL of the FJMB could cover 64% of the Se RDI (25 μg/day), from which 28% is composed by seleno-amino acids. Our results suggest that selenized cells of F. tropaeoli CRL 2034 and L. brevis CRL 2051 could be used for formulating functional Se-enriched beverages to improve this micronutrient intake in humans.
publishDate 2021
dc.date.none.fl_str_mv 2021
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status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/197086
Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles; LVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General Microbiology; Virtual; Argentina; 2020; 78-78
0327-9545
1667-5746
CONICET Digital
CONICET
url http://hdl.handle.net/11336/197086
identifier_str_mv Functional fermented beberages enriched in seleno-amino acids and seleno-nanoparticles; LVI Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XV Annual Meeting of the Argentinean Society for General Microbiology; Virtual; Argentina; 2020; 78-78
0327-9545
1667-5746
CONICET Digital
CONICET
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language eng
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