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Kieliszek M, Serrano Sandoval SN. The importance of selenium in food enrichment processes. A comprehensive review. J Trace Elem Med Biol 2023; 79:127260. [PMID: 37421809 DOI: 10.1016/j.jtemb.2023.127260] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 06/28/2023] [Accepted: 07/03/2023] [Indexed: 07/10/2023]
Abstract
Selenium is an essential element that determines the proper life functions of human and animal organisms. The content of selenium in food varies depending on the region and soil conditions. Therefore, the main source is a properly selected diet. However, in many countries, there are shortages of this element in the soil and local food. Too low an amount of this element in food can lead to many adverse changes in the body. The consequence of this may also be the occurrence of numerous potentially life-threatening diseases. Therefore, it is very important to properly introduce methods that condition the supplementation of the appropriate chemical form of this element, especially in areas with deficient selenium content. This review aims to summarize the published literature on the characterization of different types of selenium-enriched foods. At the same time, legal regulations and prospects for the future related to the production of food enriched with this element are presented. It should be noted that there are limitations and concerns with the production of such food due to the narrow safety range between the necessary and the toxic dose of this element. Therefore, selenium has been treated with special care for a very long time. For this reason, the presented mechanisms of production processes related to increasing the scale of selenium supplementation should be constantly monitored. Appropriate monitoring and development of the technological process for the production of selenium-enriched food is very important. Such food should ensure consumer safety and repeatability of the obtained product. Understanding the mechanisms and possibilities of selenium accumulation by plants and animals is one of the most important directions in the development of modern bromatology and the science of supplementation. This is particularly important in the case of rational nutrition and supplementing the human diet with an essential element such as selenium. Food technology is facing these challenges today.
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Affiliation(s)
- Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland.
| | - Sayra N Serrano Sandoval
- Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL, Mexico; Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL, Mexico
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2
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Stabnikova O, Khonkiv M, Kovshar I, Stabnikov V. Biosynthesis of selenium nanoparticles by lactic acid bacteria and areas of their possible applications. World J Microbiol Biotechnol 2023; 39:230. [PMID: 37341841 DOI: 10.1007/s11274-023-03673-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Accepted: 06/07/2023] [Indexed: 06/22/2023]
Abstract
Lactic acid bacteria, being generally recognized as safe, are the preferred choice among other microbial producers of selenium nanoparticles. For successful production of SeNPs, it is necessary to take into account the physiological properties of the bacterium used as a biotransformer of inorganic forms of selenium in Se0. The antimicrobial and antioxidant activity of SeNPs allows to use them in the form of pure nanoparticles or biomass of lactic acid bacteria enriched with selenium in preparation of food, in agriculture, aquaculture, medicine, veterinary, and manufacturing of packing materials for food products. To attract attention to the promising new directions of lactic acid bacteria applications and to accelerate their implementation, the examples of the use of SeNPs synthesized by lactic acid bacteria in the mentioned above areas of human activity are described.
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Affiliation(s)
- Olena Stabnikova
- Advanced Research Laboratory, National University of Food Technologies, Kiev, Ukraine.
- Department of Biotechnology and Microbiology, National University of Food Technologies, Kiev, Ukraine.
| | - Myroslav Khonkiv
- Department of Biotechnology and Microbiology, National University of Food Technologies, Kiev, Ukraine
| | - Iryna Kovshar
- Department of Biotechnology and Microbiology, National University of Food Technologies, Kiev, Ukraine
| | - Viktor Stabnikov
- Department of Biotechnology and Microbiology, National University of Food Technologies, Kiev, Ukraine
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3
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Urrutia-Baca V, Hernández-Hernández S, Martínez L, Dávila-Vega J, Chuck-Hernández C. The Role of Probiotics in Dairy Foods and Strategies to Evaluate Their Functional Modifications. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2172426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Affiliation(s)
- V.H Urrutia-Baca
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
| | | | - L.M. Martínez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, NL, México
| | - J.P Dávila-Vega
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
| | - C. Chuck-Hernández
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
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4
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ESCOBAR-RAMÍREZ MC, RODRÍGUEZ-SERRANO GM, SALAZAR-PEREDA V, CASTAÑEDA-OVANDO A, PÉREZ-ESCALANTE E, JAIMEZ-ORDAZ J, GONZÁLEZ-OLIVARES LG. Biogenic production of selenocysteine by Enterococcus faecium ABMC-05: an indigenous lactic acid bacterium from fermented Mexican beverage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.63622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Peng JJ, Liu Y, Yu FT, Fan HL, Yue SY, Fang YH, Liu XL, Wang CH. A reliable method of high performance liquid chromatography coupled with inductively coupled plasma mass spectrometry for determining selenoamino acids in selenoproteins from Lactococcus lactis. J Chromatogr A 2022; 1685:463590. [DOI: 10.1016/j.chroma.2022.463590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 10/18/2022] [Indexed: 11/27/2022]
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6
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Yang X, Dai X, Jin H, Lin G, Wang Z, Song Y, Zhang W, Man C, Jiang Y. Physicochemical and transcriptomic responses of Lactobacillus brevis JLD715 to sodium selenite. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4332-4341. [PMID: 33417239 DOI: 10.1002/jsfa.11073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 12/15/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Elemental selenium, as a new type of selenium supplement, can be prepared by microorganisms reducing inorganic selenium. In this study, Lactobacillus brevis JLD715 was incubated in broth containing different concentrations of sodium selenite (Na2 SeO3 ). RESULTS The results showed that the bacterial biomass of L. brevis JLD715 decreased due to the inhibition of Na2 SeO3 . The cell membrane of L. brevis JLD715 treated with Na2 SeO3 was damaged, as evidenced by the reduction of intracellular ATP concentration, depolarization of cell membrane, reduction of intracellular pH and impairment of membrane integrity. In addition, we investigated the metabolism mechanism of Na2 SeO3 by L. brevis JLD715 based on transcriptome sequencing. A total of 461 genes were significantly differentially expressed under Na2 SeO3 treatment, of which 231 genes were up-regulated and 230 genes were down-regulated. These genes were involved in pathways such as pyruvate metabolism, fatty acid biosynthesis, selenocompound metabolism and nucleotide-binding oligomerization domain-like (NOD-like) receptor signaling. Meanwhile, the genes related to sulfhydryl oxidoreductase, electron carrier proteins and transmembrane transport proteins synthesis were significantly up-regulated. CONCLUSION To sum up, the findings of this research will contribute to providing support for the application of L. brevis JLD715 in selenium-enriched functional foods. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaofei Dai
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Haonan Jin
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Guangen Lin
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhenghui Wang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Song
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Wei Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin, China
- Kangyuan Dairy Co. Ltd, Yangzhou University, Yangzhou, China
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7
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Bodur S, Öner M, Erarpat S, Bakırdere S. Determination of selenite and selenomethionine in kefir grains by reversed-phase high-performance liquid chromatography-inductively coupled plasma-optical emission spectrometry. J Sep Sci 2021; 44:3031-3040. [PMID: 34102001 DOI: 10.1002/jssc.202100359] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 05/29/2021] [Accepted: 06/04/2021] [Indexed: 11/08/2022]
Abstract
A new and efficient reversed-phase high-performance liquid chromatography-inductively coupled plasma-optical emission spectrometry method was developed for the simultaneous separation and determination of SeO3 2- and seleno-dl-methionine in kefir grains. For the system, limits of detection and quantitation values for SeO3 2- and seleno-dl-methionine were calculated as 0.52/1.73 mg/kg (as Se) and 0.26/0.87 mg/kg (as Se), respectively. After performing the system analytical performance, recovery experiment was done for kefir grains and percent recovery results for SeO3 2- and seleno-dl-methionine were calculated as 98.4 ± 0.8% and 93.6 ± 1.0%, respectively. It followed by the feeding studies that the kefir grains were exposed to three different concentrations of SeO3 2- (20, 30, and 50 mg/kg) for approximately 4 days at room temperature to investigate the conversion/non-conversion of SeO3 2- to seleno-dl-methionine. Next, the fed grains were extracted with tetramethylammonium hydroxide pentahydrate solution (20%, w/w) and then sent to the developed system. There was no detectable seleno-dl-methionine found in fed kefir grains at different concentrations of SeO3 2- while inorganic or elemental selenium in the fed kefir grains was determined between 1579.5 - 3116.0 mg/kg (as Se). Selenium species in the kefir grains samples was found in the form of SeO3 2- proved by using an anion exchange column.
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Affiliation(s)
- Süleyman Bodur
- Department of Chemistry, Faculty of Art and Science, Yıldız Technical University, Esenler, İstanbul, Turkey
| | - Miray Öner
- Department of Chemistry, Faculty of Art and Science, Yıldız Technical University, Esenler, İstanbul, Turkey
| | - Sezin Erarpat
- Department of Chemistry, Faculty of Art and Science, Yıldız Technical University, Esenler, İstanbul, Turkey
| | - Sezgin Bakırdere
- Department of Chemistry, Faculty of Art and Science, Yıldız Technical University, Esenler, İstanbul, Turkey.,Turkish Academy of Sciences (TÜBA), Çankaya, Ankara, Turkey
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González-Salitre L, Román-Gutiérrez A, Contreras-López E, Bautista-Ávila M, Rodríguez-Serrano G, González-Olivares L. Promising Use of Selenized Yeast to Develop New Enriched Food: Human Health Implications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934695] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- L González-Salitre
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
| | - Ad Román-Gutiérrez
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
| | - E Contreras-López
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
| | - M Bautista-Ávila
- Área Académica De Farmacia, Universidad Autónoma Del Estado De Hidalgo, Instituto De Ciencias De La Salud, Ex-Hacienda La Concepción, San Agustíın Tlaxiaca, Hidalgo, México
| | - Gm Rodríguez-Serrano
- Universidad Autónoma Metropolitana, Unidad Iztapalapa, División De Ciencias Biológicas Y De La Salud, Departamento De Biotecnología, Av. San Rafael Atlixco 186, Colonia Vicentina AP 09340, Ciudad De México, México
| | - Lg González-Olivares
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
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Wang B, Zhao N, Li J, Xu R, Wang T, Guo L, Ma M, Fan M, Wei X. Selenium-enriched Lactobacillus plantarum improves the antioxidant activity and flavor properties of fermented Pleurotus eryngii. Food Chem 2020; 345:128770. [PMID: 33302107 DOI: 10.1016/j.foodchem.2020.128770] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 11/27/2020] [Accepted: 11/28/2020] [Indexed: 12/17/2022]
Abstract
The effects of selenium (Se) addition methods on antioxidant activity and flavor properties of fermented Pleurotus eryngii (P. eryngii) using Lactobacillus plantarum (L. plantarum) inoculated and natural fermentation were investigated. After fermentation, the Se-enrichment rates in fruiting bodies of Se-added fermented P. eryngii were all more than 50%. Se addition, especially in the form of Se-enriched L. plantarum inoculation, had a significantly positive effect on total phenolic content and DPPH radical scavenging activity. Non-volatiles analysis revealed that the highest ration of lactic acid to acetic acid and the highest umami intensity were observed in P. eryngii fermented by inoculating Se-enriched L. plantarum (Lp-Se). Principal components analysis and cluster analysis of volatiles clearly separated Se-treated and plain experiments, which mainly due to dissimilarities in alcohols, aldehydes and ketones. Additionally, Lp-Se obtained the highest alcohols, especially 1-octen-3-ol with mushroom flavor. In short, Se-enriched L. plantarum inoculation could produce high-quality fermented P. eryngii.
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Affiliation(s)
- Bingyi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jun Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ruoyun Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Tieru Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Li Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Man Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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10
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Abstract
Selenized lactic acid bacteria (LAB) represent potentially safe and effective sources of selenium (Se), essential for human health, as lactic acid fermentation improves Se bioavailability and reduces its toxicity. LAB are generally recognized as safe (GRAS) and widely used in fermented dairy products. To facilitate selenized LAB implementation as a functional food, we developed and characterized new Se-enriched strains based on the food industry commercial strains Streptococcus thermophilus CCDM 144 and Enterococcus faecium CCDM 922A as representatives of two LAB genera. We evaluated Se bioaccumulation capacity, Se biotransformation and growth ability in the presence of different sodium selenite concentrations (0–50 mg/L), and antioxidant properties (2, 2-diphenyl-1-picrylhydrazyl (DPPH) method) and cell surface hydrophobicity between Se-enriched and parental strains in vitro. Sodium selenite addition did not negatively influence growth of either strain; thus, 50 mg/L was chosen as the optimal concentration based on strain accumulation capacity. Selenization improved the antioxidant properties of both strains and significantly increased their cell surface hydrophobicity (p < 0.05). To our knowledge, this represents the first report of Se-enriched strain hydrophobicity as well as the first on Se speciation in families Enterococcaceae and Streptococcaceae. Moreover, both tested strains demonstrated good potential for Se-enrichment, providing a foundation for further in vitro and in vivo studies to confirm the suitability of these Se-enriched strains for industrial applications.
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Rahman Z. An overview on heavy metal resistant microorganisms for simultaneous treatment of multiple chemical pollutants at co-contaminated sites, and their multipurpose application. JOURNAL OF HAZARDOUS MATERIALS 2020; 396:122682. [PMID: 32388182 DOI: 10.1016/j.jhazmat.2020.122682] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 04/02/2020] [Accepted: 04/07/2020] [Indexed: 05/24/2023]
Abstract
Anthropogenic imbalance of chemical pollutants in environment raises serious threat to all life forms. Contaminated sites often possess multiple heavy metals and other types of pollutants. Elimination of chemical pollutants at co-contaminated sites is imperative for the safe ecosystem functions, and simultaneous removal approach is an attractive scheme for their remediation. Different conventional techniques have been applied as concomitant treatment solution but fall short at various parameters. In parallel, use of microorganisms offers an innovative, cost effective and ecofriendly approach for simultaneous treatment of various chemical pollutants. However, microbiostasis due to harmful effects of heavy metals or other contaminants is a serious bottleneck facing remediation practices in co-contaminated sites. But certain microorganisms have unique mechanisms to resist heavy metals, and can act on different noxious wastes. Considering this significant, my review provides information on different heavy metal resistant microorganisms for bioremediation of different chemical pollutants, and other assistance. In this favour, the integrated approach of simultaneous treatment of multiple heavy metals and other environmental contaminants using different heavy metal resistant microorganisms is summarized. Further, the discussion also intends toward the use of heavy metal resistant microorganisms associated with industrial and environmental applications, and healthcare. PREFACE: Simultaneous treatment of multiple chemical pollutants using microorganisms is relatively a new approach. Therefore, this subject was not well received for review before. Also, multipurpose application of heavy metal microorganisms has certainly not considered for review. In this regard, this review attempts to gather information on recent progress on studies on different heavy metal resistant microorganisms for their potential of treatment of co-contaminated sites, and multipurpose application.
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Affiliation(s)
- Zeeshanur Rahman
- Department of Botany, Zakir Husain Delhi College, University of Delhi, Delhi, 110002, India.
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12
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Abstract
The expansion of the beer industry has enabled many possibilities for improvement regarding the taste, aroma and functionality of this drink. Health-related issues and a general wish for healthier lifestyles has resulted in increased demand for functional beers. The addition of different herbs or adjuncts in wort or beer has been known for centuries. However, today’s technologies provide easier ways to do this and offer additional functional properties for the health benefits and sensory adjustments of classical beer. Medicinal, religious or trendy reasons for avoiding certain compounds in beer or the need to involve new ones in the brewing recipe has broadened the market for the brewing industry and made beer more accessible to consumers who, till now, avoided beer.
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13
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Martínez FG, Moreno-Martin G, Pescuma M, Madrid-Albarrán Y, Mozzi F. Biotransformation of Selenium by Lactic Acid Bacteria: Formation of Seleno-Nanoparticles and Seleno-Amino Acids. Front Bioeng Biotechnol 2020; 8:506. [PMID: 32596220 PMCID: PMC7303280 DOI: 10.3389/fbioe.2020.00506] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Accepted: 04/29/2020] [Indexed: 02/05/2023] Open
Abstract
Selenium (Se) is an essential micronutrient for the majority of living organisms, and it has been identified as selenocysteine in the active site of several selenoproteins such as glutathione peroxidase, thioredoxin reductase, and deiodinases. Se deficiency in humans is associated with viral infections, thyroid dysfunction, different types of cancer, and aging. In several European countries as well as in Argentina, Se intake is below the recommended dietary Intake (RDI). Some lactic acid bacteria (LAB) can accumulate and bio-transform selenite (toxic) into Se-nanoparticles (SeNPs) and Se-amino acids (non-toxic). The microbial growth, Se metabolite distribution, and the glutathione reductase (involved in selenite reduction) activity of Se-enriched LAB were studied in this work. The ninety-six assayed strains, belonging to the genera Lactococcus, Weissella, Leuconostoc, Lactobacillus, Enterococcus, and Fructobacillus could grow in the presence of 5 ppm sodium selenite. From the total, eight strains could remove more than 80% of the added Se from the culture medium. These bacteria accumulated intracellularly between 1.2 and 2.5 ppm of the added Se, from which F. tropaeoli CRL 2034 contained the highest intracellular amount. These strains produced only the seleno-amino acid SeCys as observed by LC-ICP-MS and confirmed by LC-ESI-MS/MS. The intracellular SeCys concentrations were between 0.015 and 0.880 ppm; Lb. brevis CRL 2051 (0.873 ppm), Lb. plantarum CRL 2030 (0.867 ppm), and F. tropaeoli CRL 2034 (0.625 ppm) were the strains that showed the highest concentrations. Glutathione reductase activity values were higher when the strains were grown in the presence of Se except for the F. tropaeoli CRL 2034 strain, which showed an opposite behavior. The cellular morphology of the strains was not affected by the presence of Se in the culture medium; interestingly, all the strains were able to form spherical SeNPs as determined by transmission electron microscopy (TEM). Only two Enterococcus strains produced the volatile Se compounds dimethyl-diselenide identified by GC-MS. Our results show that Lb. brevis CRL 2051, Lb. plantarum CRL 2030, and F. tropaeoli CRL 2034 could be used for the development of nutraceuticals or as starter cultures for the bio-enrichment of fermented fruit beverages with SeCys and SeNPs.
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Affiliation(s)
- Fernando Gabriel Martínez
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina.,Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid, España
| | - Gustavo Moreno-Martin
- Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid, España
| | - Micaela Pescuma
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
| | - Yolanda Madrid-Albarrán
- Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid, España
| | - Fernanda Mozzi
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
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14
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Designing selenium functional foods and beverages: A review. Food Res Int 2019; 120:708-725. [DOI: 10.1016/j.foodres.2018.11.029] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 10/15/2018] [Accepted: 11/15/2018] [Indexed: 02/07/2023]
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15
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Castañeda-Ovando A, Segovia-Cruz JA, Flores-Aguilar JF, Rodríguez-Serrano GM, Salazar-Pereda V, Ramírez-Godínez J, Contreras-López E, Jaimez-Ordaz J, González-Olivares LG. Serine-enriched minimal medium enhances conversion of selenium into selenocysteine by Streptococcus thermophilus. J Dairy Sci 2019; 102:6781-6789. [PMID: 31155253 DOI: 10.3168/jds.2019-16365] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Accepted: 03/07/2019] [Indexed: 11/19/2022]
Abstract
Selenium is included in selenoprotein sequences, which participate in enzymatic processes necessary to preserve optimal health. Some lactic acid bacteria carry out the biotransformation of inorganic selenium in their metabolism. The complete biochemical mechanism of selenium biotransformation is still unknown; however, it is known that both the selenocysteine synthesis process and its subsequent incorporation into selenoproteins include serine as part of the action of seryl-RNAt synthetase. Therefore, the aim of this work was to determine the effect of serine during the biotransformation of selenium and the subsequence growth of Streptococcus thermophilus in a minimal medium. Two culture media were prepared, one enriched with the minimum inhibitory concentration of selenite (as Na2SeO3) and the other as a mixture of the minimum inhibitory concentration of selenite and serine. The absorbed selenium concentration was measured by inductively coupled plasma, and the selenocysteine identification was performed by reverse-phase HPLC. In the second culture medium, decreases in both times, the adaptation and the logarithmic phase, were observed. According to the results, it was possible to establish that the presence of serine allowed the biotransformation of selenite into selenocysteine by Strep. thermophilus.
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Affiliation(s)
- A Castañeda-Ovando
- Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo km. 4.5, Mineral de la Reforma, Hgo., C.P. 42184, México
| | - J A Segovia-Cruz
- Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo km. 4.5, Mineral de la Reforma, Hgo., C.P. 42184, México
| | - J F Flores-Aguilar
- Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo km. 4.5, Mineral de la Reforma, Hgo., C.P. 42184, México
| | - G M Rodríguez-Serrano
- Biotechnology Department, Universidad Autónoma Metropolitana, Unidad Iztapalapa, AP 55-355 México D.F., México
| | - V Salazar-Pereda
- Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo km. 4.5, Mineral de la Reforma, Hgo., C.P. 42184, México
| | - J Ramírez-Godínez
- Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo km. 4.5, Mineral de la Reforma, Hgo., C.P. 42184, México
| | - E Contreras-López
- Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo km. 4.5, Mineral de la Reforma, Hgo., C.P. 42184, México
| | - J Jaimez-Ordaz
- Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo km. 4.5, Mineral de la Reforma, Hgo., C.P. 42184, México
| | - L G González-Olivares
- Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo km. 4.5, Mineral de la Reforma, Hgo., C.P. 42184, México.
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Chen Y, Li Q, Xia C, Yang F, Xu N, Wu Q, Hu Y, Xia L, Wang C, Zhou M. Effect of selenium supplements on the antioxidant activity and nitrite degradation of lactic acid bacteria. World J Microbiol Biotechnol 2019; 35:61. [PMID: 30919142 DOI: 10.1007/s11274-019-2609-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 01/29/2019] [Indexed: 11/24/2022]
Abstract
Selenium (Se) is one of the essential trace elements in the human body, and Se-enriched lactic acid bacteria (LAB) can improve the biological utilization value of inorganic Se. The aim of this study was to isolate Se-enriched LAB and study their effects on antioxidant activity and nitrite degradation. The Se-enriched LAB L.P2, which was nitrite-tolerant and could grow in 30 µg/mL sodium selenite (Na2SeO3) medium, was isolated from the traditional fermented Chinese sauerkraut. L.P2 belonged to Lactobacillus plantarum according to the 16S rDNA analysis. The biomass and lactic acid production of L.P2 reached to a maximum (9.52 log CFU/mL and 16.99 mg/mL) when 2.0 µg/mL Na2SeO3 was supplemented in the medium. Additionally, the nitrite degradation rate reached 85.76% when the initial concentration of Na2SeO3 was 2.0 µg/mL. The Se-enriched LAB enhanced the scavenging capacity of hydroxyl radical and superoxide free radical of L.P2 and improved the lipid peroxidation and ion-chelating abilities. Moreover, the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in Se 4 group (4.0 µg/mL Na2SeO3 was added) reached 48.49 and 50.35 U/mg, respectively. Thus, Se 4 concentration was significantly higher than that of Se 0 group (with no Se added). In particular, SOD and GSH-Px enzymes correlated with nitrite degradation (P < 0.01). Collectively, our results indicate that Se supplementation can enhance the antioxidant capacity of LAB, contribute to its nitrite degradation, and thus may have potential applications in functional foods.
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Affiliation(s)
- Yang Chen
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Qin Li
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Chengcheng Xia
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Fan Yang
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Ning Xu
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Qian Wu
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Yong Hu
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China
| | - Lusha Xia
- Department of gastroenterology, Renmin Hospital of Wuhan University, Wuhan, 430068, China
| | - Chao Wang
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China.
| | - Mengzhou Zhou
- Research Center of Food Fermentation Engineering and Technology of Hubei, Department of Bioengineering and Food Science, Hubei Cooperative Innovation Center for Industrial Fermentation, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan, 430068, Hubei Province, China.
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Talbi W, Ghazouani T, Braconi D, Ben Abdallah R, Raboudi F, Santucci A, Fattouch S. Effects of selenium on oxidative damage and antioxidant enzymes of eukaryotic cells: wine Saccharomyces cerevisiae. J Appl Microbiol 2018; 126:555-566. [PMID: 30408278 DOI: 10.1111/jam.14150] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 10/20/2018] [Accepted: 10/29/2018] [Indexed: 01/10/2023]
Abstract
AIM To clarify the effects of selenium (Se), parameters related to oxidative issues, as well as the antioxidant response were investigated on an autochthonous wine yeast strain. METHODS AND RESULTS Antioxidant enzyme activity, gel electrophoresis, Western blot and MDA level were used to investigate the effects of different concentration of Se in wine yeast. We found that Se is able to affect the enzymatic activities of catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD). An increase in lipid peroxidation was observed in a dose-dependent manner of (Se), thus, indicating the occurrence of cell membrane damage. Additionally, Se induced post-translational oxidative modifications of proteins, especially oxidation of thiol groups (both reversible and irreversible) and protein carbonylation (irreversible oxidation). CONCLUSION These results obtained could further the understanding the effect of different concentration of Se in wine yeast strain with which Se affect the enzymatic activities and induces some post-translational modifications of proteins. SIGNIFICANCE AND IMPACT OF THE STUDY The understanding of mechanisms regulating the response of wine yeast to Se is important for future work using selenized yeast as enriched Se supplements in human nutrition.
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Affiliation(s)
- W Talbi
- Department of Chemical and Biological Engineering, National Institute of Applied Sciences and Technology (INSAT), Tunis, Tunisia.,Faculty of Sciences of Bizerte, University of Carthage, Tunis, Tunisia
| | - T Ghazouani
- Department of Chemical and Biological Engineering, National Institute of Applied Sciences and Technology (INSAT), Tunis, Tunisia
| | - D Braconi
- Dipartimento di Biotecnologie, Università degli Studi di Siena, Siena, Italy
| | - R Ben Abdallah
- Department of Chemical and Biological Engineering, National Institute of Applied Sciences and Technology (INSAT), Tunis, Tunisia
| | - F Raboudi
- ISAJC, Bir El Bey, University of Tunis, Tunis, Tunisia
| | - A Santucci
- Dipartimento di Biotecnologie, Università degli Studi di Siena, Siena, Italy
| | - S Fattouch
- Department of Chemical and Biological Engineering, National Institute of Applied Sciences and Technology (INSAT), Tunis, Tunisia
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Yang J, Wang J, Yang K, Liu M, Qi Y, Zhang T, Fan M, Wei X. Antibacterial activity of selenium-enriched lactic acid bacteria against common food-borne pathogens in vitro. J Dairy Sci 2018; 101:1930-1942. [DOI: 10.3168/jds.2017-13430] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2017] [Accepted: 10/26/2017] [Indexed: 11/19/2022]
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Palomo-Siguero M, Madrid Y. Exploring the Behavior and Metabolic Transformations of SeNPs in Exposed Lactic Acid Bacteria. Effect of Nanoparticles Coating Agent. Int J Mol Sci 2017; 18:E1712. [PMID: 28783048 PMCID: PMC5578102 DOI: 10.3390/ijms18081712] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 07/25/2017] [Accepted: 07/27/2017] [Indexed: 11/16/2022] Open
Abstract
The behavior and transformation of selenium nanoparticles (SeNPs) in living systems such as microorganisms is largely unknown. To address this knowledge gap, we examined the effect of three types of SeNP suspensions toward Lactobacillus delbrueckii subsp. bulgaricus LB-12 using a variety of techniques. SeNPs were synthesized using three types of coating agents (chitosan (CS-SeNPs), hydroxyethyl cellulose (HEC-SeNPs) and a non-ionic surfactant, surfynol (ethoxylated-SeNPs)). Morphologies of SeNPs were all spherical. Transmission electron microscopy (TEM) was used to locate SeNPs in the bacteria. High performance liquid chromatography (HPLC) on line coupled to inductively coupled plasma mass spectrometry (ICP-MS) was applied to evaluate SeNP transformation by bacteria. Finally, flow cytometry employing the live/dead test and optical density measurements at 600 nm (OD600) were used for evaluating the percentages of bacteria viability when supplementing with SeNPs. Negligible damage was detected by flow cytometry when bacteria were exposed to HEC-SeNPs or CS-SeNPs at a level of 10 μg Se mL-1. In contrast, ethoxylated-SeNPs were found to be the most harmful nanoparticles toward bacteria. CS-SeNPs passed through the membrane without causing damage. Once inside, SeNPs were metabolically transformed to organic selenium compounds. Results evidenced the importance of capping agents when establishing the true behavior of NPs.
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Affiliation(s)
- Maria Palomo-Siguero
- Departamento de Quimica Analitica, Facultad de Ciencias Quimicas, Universidad Complutense de Madrid, Avda Complutense s/n, 28040 Madrid, Spain.
| | - Yolanda Madrid
- Departamento de Quimica Analitica, Facultad de Ciencias Quimicas, Universidad Complutense de Madrid, Avda Complutense s/n, 28040 Madrid, Spain.
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Kousha M, Yeganeh S, Keramat Amirkolaie A. Effect of sodium selenite on the bacteria growth, selenium accumulation, and selenium biotransformation in Pediococcus acidilactici. Food Sci Biotechnol 2017; 26:1013-1018. [PMID: 30263631 DOI: 10.1007/s10068-017-0142-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2017] [Revised: 04/03/2017] [Accepted: 04/07/2017] [Indexed: 11/25/2022] Open
Abstract
In this study, the effect of low selenium concentrations on bacteria growth, selenium bioaccumulation, and selenium speciation in Pediococcus acidilactici was investigated. Six different sodium selenite (Na2SeO3) solutions with concentrations of 0, 0.5, 1, 2, 3, and 4 mg/L were added in MRS broth for 24 h. Then, the obtained bacterial pellets were weighed. The contents of total selenium and selenium species in the bacterial pellets were measured via optimized enzymatic hydrolysis and HPLC-ICP-MS. The maximum dried P. acidilactici biomass of 1.44 g/L was achieved by utilizing 1 mg/L Na2SeO3. By increasing sodium selenite concentrations, total selenium contents were significantly increased from 0.14 to 1.45 mg/g dry weight (p < 0.05). The findings indicated that selenium was favorably incorporated into the bacteria protein fraction and mainly formed selenocysteine. Therefore, selenium-enriched lactic acid bacterium P. acidilactici can deliver a less-toxic, more bioavailable selenium source for human and animal nutrition.
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Affiliation(s)
- Masoud Kousha
- Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Km 9 Darya Boulevard, P.O. Box 578, Sari, Iran
| | - Sakineh Yeganeh
- Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Km 9 Darya Boulevard, P.O. Box 578, Sari, Iran
| | - Abdolsamad Keramat Amirkolaie
- Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Km 9 Darya Boulevard, P.O. Box 578, Sari, Iran
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21
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Ku S, Park MS, Ji GE, You HJ. Review on Bifidobacterium bifidum BGN4: Functionality and Nutraceutical Applications as a Probiotic Microorganism. Int J Mol Sci 2016; 17:ijms17091544. [PMID: 27649150 PMCID: PMC5037818 DOI: 10.3390/ijms17091544] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Revised: 09/01/2016] [Accepted: 09/08/2016] [Indexed: 01/20/2023] Open
Abstract
Bifidobacterium bifidum BGN4 is a probiotic strain that has been used as a major ingredient to produce nutraceutical products and as a dairy starter since 2000. The various bio-functional effects and potential for industrial application of B. bifidum BGN4 has been characterized and proven by in vitro (i.e., phytochemical bio-catalysis, cell adhesion and anti-carcinogenic effects on cell lines, and immunomodulatory effects on immune cells), in vivo (i.e., suppressed allergic responses in mouse model and anti-inflammatory bowel disease), and clinical studies (eczema in infants and adults with irritable bowel syndrome). Recently, the investigation of the genome sequencing was finished and this data potentially clarifies the biochemical characteristics of B. bifidum BGN4 that possibly illustrate its nutraceutical functionality. However, further systematic research should be continued to gain insight for academic and industrial applications so that the use of B. bifidum BGN4 could be expanded to result in greater benefit. This review deals with multiple studies on B. bifidum BGN4 to offer a greater understanding as a probiotic microorganism available in functional food ingredients. In particular, this work considers the potential for commercial application, physiological characterization and exploitation of B. bifidum BGN4 as a whole.
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Affiliation(s)
- Seockmo Ku
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Korea.
- Laboratory of Renewable Resources Engineering, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907-2022, USA.
| | - Myeong Soo Park
- Department of Hotel Culinary Arts, Yeonsung University, Anyang 430-749, Korea.
| | - Geun Eog Ji
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Korea.
- Research Center, BIFIDO Co., Ltd., Hongcheon 250-804, Korea.
| | - Hyun Ju You
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Korea.
- Institute of Health and Environment, Graduate School of Public Health, Seoul National University, Seoul 151-742, Korea.
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Assunção M, Martins LL, Mourato MP, Baleiras-Couto MM. Effect of selenium on growth and antioxidant enzyme activities of wine related yeasts. World J Microbiol Biotechnol 2016; 31:1899-906. [PMID: 26475328 DOI: 10.1007/s11274-015-1930-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Accepted: 08/23/2015] [Indexed: 10/22/2022]
Abstract
The use of supplements in the diet is a common practice to address nutritional deficiencies. Selenium is an essential micronutrient with an antioxidant and anti-carcinogenic role in human and animal health. There is increasing interest in developing nutritional supplements such as yeast cells enriched with selenium. The possibility of producing beverages, namely wine, with selenium-enriched yeasts, led us to investigate the selenium tolerance of six wine related yeasts. The production of such cells may hamper selenium toxicity problems. Above certain concentrations selenium can be toxic inducing oxidative stress and yeast species can show different tolerance. This work aimed at studying selenium tolerance of a diversity of wine related yeasts, thus antioxidant response mechanisms with different concentrations of sodium selenite were evaluated. Viability assays demonstrated that the yeast Torulaspora delbrueckii showed the highest tolerance for the tested levels of 100 µg mL(-1) of sodium selenite. The evaluation of antioxidative enzyme activities showed the best performance for concentrations of 250 and 100 µg mL(-1), respectively for the yeast species Saccharomyces cerevisiae and Hanseniaspora guilliermondii. These results encourage future studies on the possibility to use pre-enriched yeast cells as selenium supplement in wine production.
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Palomo-Siguero M, Gutiérrez AM, Pérez-Conde C, Madrid Y. Effect of selenite and selenium nanoparticles on lactic bacteria: A multi-analytical study. Microchem J 2016. [DOI: 10.1016/j.microc.2016.01.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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Quintana AV, Olalla-Herrera M, Ruiz-López MD, Moreno-Montoro M, Navarro-Alarcón M. Study of the effect of different fermenting microorganisms on the Se, Cu, Cr, and Mn contents in fermented goat and cow milks. Food Chem 2015; 188:234-9. [DOI: 10.1016/j.foodchem.2015.05.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Revised: 04/27/2015] [Accepted: 05/01/2015] [Indexed: 10/23/2022]
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25
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Liu H, Zhu W, Lu B, Wei Z, Ren D. Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality. J Dairy Sci 2015; 98:8359-67. [DOI: 10.3168/jds.2015-9676] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Accepted: 08/10/2015] [Indexed: 11/19/2022]
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26
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Evaluation of sodium selenite effects on the potential probiotic Saccharomyces cerevisiae UFMG A-905: A physiological and proteomic analysis. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.048] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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27
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Deng Y, Man C, Fan Y, Wang Z, Li L, Ren H, Cheng W, Jiang Y. Preparation of elemental selenium-enriched fermented milk by newly isolated Lactobacillus brevis from kefir grains. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.12.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Sánchez-Martínez M, Pérez-Corona T, Caímara C, Madrid Y. Preparation and characterization of a laboratory scale selenomethionine-enriched bread. Selenium bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:120-127. [PMID: 25555185 DOI: 10.1021/jf505069d] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This study focuses on the preparation at lab scale of selenomethionine-enriched white and wholemeal bread. Selenium was supplemented either by adding selenite directly to the dough or by using lab-made selenium-enriched yeast. The best results were obtained when using fresh selenium-enriched yeast. The optimum incubation time for selenomethionine-enriched yeast preparation, while keeping formation of selenium byproducts to a minimum, was 96 h. Selenium content measured by isotope dilution analysis (IDA)-ICP-MS in Se-white and Se-wholemeal bread was 1.28 ± 0.02 μg g–1 and 1.16 ± 0.02 μg g–1 (expressed as mean ± SE, 3 replicates), respectively. HPLC postcolumn IDA-ICP-MS measurements revealed that selenomethionine was the main Se species found in Se-enriched bread, which accounted for ca. 80% of total selenium. In vitro gastrointestinal digestion assay provided selenium bioaccessibility values of 100 ± 3% and 40 ± 1% for white and wholemeal Se-enriched bread, respectively, being selenomethionine the main bioaccessible Se species in white bread, while in wholemeal bread this compound was undetectable.
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Sánchez-Martínez M, Pérez-Corona T, Martínez-Villaluenga C, Frías J, Peñas E, Porres JM, Urbano G, Cámara C, Madrid Y. Synthesis of [(77)Se]-methylselenocysteine when preparing sauerkraut in the presence of [(77)Se]-selenite. Metabolic transformation of [ (77)Se]-methylselenocysteine in Wistar rats determined by LC-IDA-ICP-MS. Anal Bioanal Chem 2014; 406:7949-58. [PMID: 25311192 DOI: 10.1007/s00216-014-8224-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2014] [Revised: 09/25/2014] [Accepted: 09/30/2014] [Indexed: 10/24/2022]
Abstract
The use of enriched Se isotopes as tracers has provided important information on Se metabolism. However, selenium isotopes are expensive and difficult to obtain. A simple and cheap strategy based on the production of [(77)Se]-methylselenocysteine ([(77)Se]-MeSeCys) when preparing sauerkraut in the presence of [(77)Se]-selenite was developed. The resulting [(77)Se]-MeSeCys was used for evaluating the metabolic transformation of MeSeCys in Wistar rats, by feeding them with an AIN-93 M diet containing 20 % sauerkraut enriched in [(77)Se]-MeSeCys. Organs (liver, kidney, brain, testicles, and heart) were obtained after seven days of treatment and subjected to total selenium and selenium-speciation analysis by high-performance liquid chromatography coupled with isotope-dilution-analysis inductively-coupled-plasma mass spectrometry (HPLC-IDA-ICP-MS). Analysis of (77)Se-labeled organs revealed a prominent increase (more than 100 % Se-level enhancement) of selenium in the kidney and heart, whereas in the liver selenium concentration only increased by up to 20 % and it remained constant in the brain and testicles. (77)Se-enriched-sauerkraut supplementation does not alter the concentration of other essential elements in comparison to controls except for in the heart and kidney, in which selenium was positively correlated with Mg, Zn, Cu, and Mo. HPLC-ICP-MS analysis of hydrolyzed extracts after carbamidomethylation of the (77)Se-labeled organs revealed the presence of [(77)Se]-SeCys and an unknown Se-containing peak, the identity of which could not be verified by electrospray-ionization (ESI)-MS-MS. Low amounts of [(77)Se]-MeSeCys were found in (77)Se-labeled liver and kidney extracts, suggesting the incorporation of this selenium species in its intact form.
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Affiliation(s)
- María Sánchez-Martínez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Av. Complutense s/n, 28040, Madrid, Spain
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Selenium enrichment of lactic acid bacteria and bifidobacteria: A functional food perspective. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.07.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Saini K, Tomar SK, Sangwan V, Bhushan B. Evaluation of lactobacilli from human sources for uptake and accumulation of selenium. Biol Trace Elem Res 2014; 160:433-6. [PMID: 25022245 DOI: 10.1007/s12011-014-0065-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Accepted: 07/03/2014] [Indexed: 11/24/2022]
Abstract
The trace mineral selenium (Se) is currently in demand for health supplements for human and animal nutrition. In the present study, 25 isolates of Lactobacillus species of human origin from Indian population were screened for their ability to uptake and accumulate Se in a more bioavailable form. Total Se accumulated by cells was measured by inductively coupled plasma emission spectrometry (ICPES) after wet digestion of Se-enriched cultures. Ten out of 25 isolates grew luxuriantly, as red pigmented colonies, on medium amended with different concentrations of sodium selenite. All the strains when grown in a culture medium supplemented with 10 μg/mL sodium selenite (corresponding to 4.5 μg/mL Se) resulted in Se accumulation in the range of 129.5 to 820.0 μg/g of dry weight (d.w.) as measured using the ICPES method. Elemental Se produced due to reduction of sodium selenite by bacteria was seen as irregular globules under the scanning electron microscope (SEM). Out of all the tested cultures, Lactobacillus reuteri NCDC77 was found to have the greatest ability to uptake Se (28.8% of inorganic Se in medium) and total Se accumulated was up to 820 μg/g d.w., significantly higher than that of control (742.5 μg/g d.w.). The findings of present study indicate that lactobacilli from human sources have the ability for uptake and accumulation of Se, and the prolific strain has the potential to be explored as an alternative source of organic dietary Se.
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Affiliation(s)
- Kamna Saini
- Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
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Bodnar M, Szczyglowska M, Konieczka P, Namiesnik J. Methods of Selenium Supplementation: Bioavailability and Determination of Selenium Compounds. Crit Rev Food Sci Nutr 2014; 56:36-55. [DOI: 10.1080/10408398.2012.709550] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Rodrigo S, Santamaria O, Chen Y, McGrath SP, Poblaciones MJ. Selenium speciation in malt, wort, and beer made from selenium-biofortified two-rowed barley grain. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5948-53. [PMID: 24869769 DOI: 10.1021/jf500793t] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Selenium (Se) biofortification of barley is a suitable strategy to increase the Se concentration in grain. In the present paper, the suitability of this Se-biofortified grain for making Se-enriched beer is analyzed. The aim of the present study was to evaluate the effect of different Se fertilizer doses (0, 10, and 20 g of Se ha(-1)) and forms (sodium selenate or sodium selenite) on the Se loss during the malting and brewing processes and Se speciation in grain, malt, wort, and beer. Samples were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS) and high-performance liquid chromatography (HPLC)-ICP-MS for total Se and speciation. Mashing-lautering was the process with the greatest Se loss (83.8%). After malting and brewing, only 7.3% of the initial Se was retained in beer, mainly in selenite form. Even so, the fertilizer application of sodium selenate at 20 g ha(-1) increased the total Se concentration almost 6-fold in the final beer in comparison to the use of grain derived from unfertilized barley. The present paper provides evidence that the use of Se-biofortified barley grain as a raw material to produce Se-enriched beer is possible, and the results are comparable to other methods in terms of efficiency.
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Affiliation(s)
- Sara Rodrigo
- Department of Agronomy and Forest Environment Engineering, University of Extremadura , Avenida Adolfo Suárez s/n, 06007 Badajoz, Spain
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Galano E, Mangiapane E, Bianga J, Palmese A, Pessione E, Szpunar J, Lobinski R, Amoresano A. Privileged incorporation of selenium as selenocysteine in Lactobacillus reuteri proteins demonstrated by selenium-specific imaging and proteomics. Mol Cell Proteomics 2013; 12:2196-204. [PMID: 23660472 DOI: 10.1074/mcp.m113.027607] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
An analytical approach was developed to study the incorporation of selenium (Se), an important trace element involved in the protection of cells from oxidative stress, into the well-known probiotic Lactobacillus reuteri Lb2 BM-DSM 16143. The analyses revealed that about half of the internalized Se was covalently incorporated into soluble proteins. Se-enriched proteins were detected in 2D gels by laser ablation inductively coupled plasma mass spectrometry imaging (LA-ICP MSI) and identified by capillary HPLC with the parallel ICP MS ((78)Se) and electrospray Orbitrap MS/MS detection. On the basis of the identification of 10 richest in selenium proteins, it was demonstrated that selenium was incorporated by the strain exclusively as selenocysteine. Also, the exact location of selenocysteine within the primary sequence was determined. This finding is in a striking contrast to another common nutraceutical, Se-enriched yeast, which incorporates Se principally as selenomethionine.
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Affiliation(s)
- Eugenio Galano
- Department of Chemical Sciences, University of Naples Federico II, Italy
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Mrvčić J, Butorac A, Solić E, Stanzer D, Bačun-Družina V, Cindrić M, Stehlik-Tomas V. Characterization of Lactobacillus brevis L62 strain, highly tolerant to copper ions. World J Microbiol Biotechnol 2012; 29:75-85. [PMID: 22927032 DOI: 10.1007/s11274-012-1160-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2012] [Accepted: 08/20/2012] [Indexed: 10/28/2022]
Abstract
Lactic acid bacteria (LAB) as starter culture in food industry must be suitable for large-scale industrial production and possess the ability to survive in unfavorable processes and storage conditions. Approaches taken to address these problems include the selection of stress-resistant strains. In food industry, LAB are often exposed to metal ions induced stress. The interactions between LAB and metal ions are very poorly investigated. Because of that, the influence of non-toxic, toxic and antioxidant metal ions (Zn, Cu, and Mn) on growth, acid production, metal ions binding capacity of wild and adapted species of Leuconostoc mesenteroides L3, Lactobacillus brevis L62 and Lactobacillus plantarum L73 were investigated. The proteomic approach was applied to clarify how the LAB cells, especially the adapted ones, protect themselves and tolerate high concentrations of toxic metal ions. Results have shown that Zn and Mn addition into MRS medium in the investigated concentrations did not have effect on the bacterial growth and acid production, while copper ions were highly toxic, especially in static conditions. Leuc. mesenteroides L3 was the most efficient in Zn binding processes among the chosen LAB species, while L. plantarum L73 accumulated the highest concentration of Mn. L. brevis L62 was the most copper resistant species. Adaptation had a positive effect on growth and acid production of all species in the presence of copper. However, the adapted species incorporated less metal ions than the wild species. The exception was adapted L. brevis L62 that accumulated high concentration of copper ions in static conditions. The obtained results showed that L. brevis L62 is highly tolerant to copper ions, which allows its use as starter culture in fermentative processes in media with high concentration of copper ions.
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Affiliation(s)
- Jasna Mrvčić
- Faculty of Food Technology and Biotechnology, Laboratory for Fermentation and Yeast Technology, Pierottijeva 6, 10000 Zagreb, Croatia.
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Pessione E. Lactic acid bacteria contribution to gut microbiota complexity: lights and shadows. Front Cell Infect Microbiol 2012; 2:86. [PMID: 22919677 PMCID: PMC3417654 DOI: 10.3389/fcimb.2012.00086] [Citation(s) in RCA: 284] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2012] [Accepted: 06/01/2012] [Indexed: 01/01/2023] Open
Abstract
Lactic Acid Bacteria (LAB) are ancient organisms that cannot biosynthesize functional cytochromes, and cannot get ATP from respiration. Besides sugar fermentation, they evolved electrogenic decarboxylations and ATP-forming deiminations. The right balance between sugar fermentation and decarboxylation/deimination ensures buffered environments thus enabling LAB to survive in human gastric trait and colonize gut. A complex molecular cross-talk between LAB and host exists. LAB moonlight proteins are made in response to gut stimuli and promote bacterial adhesion to mucosa and stimulate immune cells. Similarly, when LAB are present, human enterocytes activate specific gene expression of specific genes only. Furthermore, LAB antagonistic relationships with other microorganisms constitute the basis for their anti-infective role. Histamine and tyramine are LAB bioactive catabolites that act on the CNS, causing hypertension and allergies. Nevertheless, some LAB biosynthesize both gamma-amino-butyrate (GABA), that has relaxing effect on gut smooth muscles, and beta-phenylethylamine, that controls satiety and mood. Since LAB have reduced amino acid biosynthetic abilities, they developed a sophisticated proteolytic system, that is also involved in antihypertensive and opiod peptide generation from milk proteins. Short-chain fatty acids are glycolytic and phosphoketolase end-products, regulating epithelial cell proliferation and differentiation. Nevertheless, they constitute a supplementary energy source for the host, causing weight gain. Human metabolism can also be affected by anabolic LAB products such as conjugated linoleic acids (CLA). Some CLA isomers reduce cancer cell viability and ameliorate insulin resistance, while others lower the HDL/LDL ratio and modify eicosanoid production, with detrimental health effects. A further appreciated LAB feature is the ability to fix selenium into seleno-cysteine. Thus, opening interesting perspectives for their utilization as antioxidant nutraceutical vectors.
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Affiliation(s)
- Enrica Pessione
- Dipartimento di Scienze della Vita e Biologia dei sistemi - Life Sciences and Systems Biology, University of Torino Torino, Italy.
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Mrvčić J, Stanzer D, Šolić E, Stehlik-Tomas V. Interaction of lactic acid bacteria with metal ions: opportunities for improving food safety and quality. World J Microbiol Biotechnol 2012; 28:2771-82. [DOI: 10.1007/s11274-012-1094-2] [Citation(s) in RCA: 90] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2012] [Accepted: 05/28/2012] [Indexed: 11/25/2022]
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Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.064] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Selenite biotransformation during brewing. Evaluation by HPLC–ICP-MS. Talanta 2012; 88:272-6. [DOI: 10.1016/j.talanta.2011.10.041] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2011] [Revised: 10/11/2011] [Accepted: 10/16/2011] [Indexed: 11/17/2022]
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Sevcikova L, Pechova A, Pavlata L, Antos D, Mala E, Palenik T, Panev A, Dvorak R. The effect of various forms of selenium supplied to pregnant goats on the levels of selenium in the body of their kids at the time of weaning. Biol Trace Elem Res 2011; 143:882-92. [PMID: 21046279 DOI: 10.1007/s12011-010-8884-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/10/2010] [Accepted: 10/14/2010] [Indexed: 12/22/2022]
Abstract
The aim of this trial was to compare the effect of long-term supplementation of goats with different forms of selenium on body reserves of selenium in their kids at the time of weaning. Thirty-three pregnant goats were divided into five groups. Group C was control while the other four groups were supplemented with selenium (Se) for 6 weeks before parturition (0.3 mg/goat/day) and after parturition (0.9 mg/goat/day). Group "Se-I" received sodium selenite and three other groups received organic forms: "Se-L," lactate-protein complex; "Se-P," Se-proteinate; and "Se-Y," Se-yeast. The kids were weaned at 3 months of age and samples of tissues (liver, pancreas, myocardium, lungs, kidneys, spleen, thigh, tongue, and diaphragm) were taken after slaughtering. The long-term supplementation of goats with Se influenced Se concentration in all examined tissues of kids. Significant differences (p≤0.01) were found between the control and all experimental groups, except for the renal cortex and pancreas (Se-I). The average increase of Se concentration in overall examined tissues in comparison with the control (100%) was as follows: Se-Y, 192%; Se-P, 167%; Se-L, 161%; Se-I, 144%. The highest efficiency was found in the group supplemented with Se-yeast with a high content of selenomethionine, also the other two organic forms of Se were more efficient than the inorganic form.
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Affiliation(s)
- Lucia Sevcikova
- Ruminants Clinic, Veterinary and Pharmaceutical University Brno, Palackého 1/3, 612 42, Brno, Czech Republic
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Lamberti C, Mangiapane E, Pessione A, Mazzoli R, Giunta C, Pessione E. Proteomic characterization of a selenium-metabolizing probiotic Lactobacillus reuteri Lb26 BM for nutraceutical applications. Proteomics 2011; 11:2212-21. [PMID: 21548091 DOI: 10.1002/pmic.201000747] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2010] [Revised: 02/02/2011] [Accepted: 02/22/2011] [Indexed: 11/07/2022]
Abstract
Selenium (Se), Se-cysteines and selenoproteins have received growing interest in the nutritional field as redox-balance modulating agents. The aim of this study was to establish the Se-concentrating and Se-metabolizing capabilities of the probiotic Lactobacillus reuteri Lb26 BM, for nutraceutical applications. A comparative proteomic approach was employed to study the bacteria grown in a control condition (MRS modified medium) and in a stimulated condition (4.38 mg/L of sodium selenite). The total protein extract was separated into two pI ranges: 4-7 and 6-11; the 25 identified proteins were divided into five functional classes: (i) Se metabolism; (ii) energy metabolism; (iii) stress/adhesion; (iv) cell shape and transport; (v) proteins involved in other functions. All the experimental results indicate that L. reuteri Lb26 BM is able to metabolize Se(IV), incorporating it into selenoproteins, through the action of a selenocysteine lyase, thus enhancing organic Se bioavailability. This involves endo-ergonic reactions balanced by an increase of substrate-level phosphorylation, chiefly through lactic fermentation. Nevertheless, when L. reuteri was grown on Se a certain degree of stress was observed, and this has to be taken into account for future applicative purposes. The proteomic approach has proven to be a powerful tool for the metabolic characterization of potential Se-concentrating probiotics.
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Affiliation(s)
- Cristina Lamberti
- Dipartimento di Biologia Animale e dell'Uomo, University of Torino, Torino, Italy
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Pérez-Corona M, Sánchez-Martínez M, Valderrama M, Rodríguez M, Cámara C, Madrid Y. Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.073] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Xu H, Jeong H, Lee H, Ahn J. Assessment of cell surface properties and adhesion potential of selected probiotic strains. Lett Appl Microbiol 2009; 49:434-42. [DOI: 10.1111/j.1472-765x.2009.02684.x] [Citation(s) in RCA: 139] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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45
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Current awareness on yeast. Yeast 2009. [DOI: 10.1002/yea.1618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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