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Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion

机译:储存和模拟胃肠消化条件下发酵饮料中富硒乳酸菌的存活

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摘要

Selenium (Se), which is present as SeCys in seleno-proteins, is involved in cancer prevention, thyroid functioning, and pathogen inhibition. Se is incorporated in the diet through Se-containing foods. Some lactic acid bacteria (LAB) can biotransform selenite (toxic) into Se-nanoparticles (SeNPs) and Se-amino acids. To exert their beneficial properties in the host, bacteria should survive the harsh conditions of the gastrointestinal tract and during food storage. We evaluated whether selenization of LAB influenced bacterial growth and survival during gastrointestinal digestion and after storage when present in a fermented fruit juice-milk (FJM) beverage. Lactobacillus brevis CRL 2051 and Fructobacillus tropaeoli CRL 2034 were grown in MRS with and without selenite, and used to inoculate the FJM matrix. Selenization had no effect on LAB growth (9.54-9.9 log CFU/mL) in the FJM drink. The presence of SeNPs was confirmed for both selenized strains in the FJM beverage; however, the highest Se concentration (100 mu g/L) was detected for the fermented beverage with selenized L. brevis. Under storage conditions 1.1 log CFU/ml decrease in cell count of selenized cells of L. brevis was observed, while no effect on cell viability was detected for non-selenized L. brevis or both selenized and control cells of F. tropaeoli. Resistance of L. brevis during digestion of the fermented FJM beverage was not affected by selenization. Contrarily, an increase (1 log CFU/mL) in the resistance of F. tropaeoli was observed when cells were selenized. After digestion, Se was detected in the soluble fraction of the beverage fermented by both strains, being higher for L. brevis (23.6 mu g/L). Although selenization did not exert a drastic effect on strains' survival during storage and digestion, microbial selenization previous to food fermentation could be an interesting tool for Se enrichment avoiding thus the addition of toxic Se salts.
机译:硒(Se)作为硒蛋白存在于硒蛋白中,参与癌症的预防,甲状腺功能和病原体抑制。硒是通过含硒食物掺入饮食中的。一些乳酸菌(LAB)可以将亚硒酸盐(有毒)生物转化为硒纳米颗粒(SeNPs)和硒氨基酸。为了在宿主中发挥其有益的特性,细菌应在胃肠道的恶劣条件下和食品储存过程中生存。我们评估了LAB的硒化是否影响胃肠道消化过程中以及发酵果汁-牛奶(FJM)饮料中储存后细菌的生长和存活。短乳杆菌CRL 2051和tropeubacoli tropaeoli CRL 2034在含或不含亚硒酸盐的MRS中生长,并用于接种FJM基质。硒化对FJM饮料中LAB的生长没有影响(9.54-9.9 log CFU / mL)。在FJM饮料中,两种硒化菌株均证实了SeNPs的存在。然而,硒化短乳杆菌的发酵饮料检测到最高的硒浓度(100微克/升)。在储存条件下,观察到短乳杆菌的硒细胞的细胞计数下降1.1log CFU / ml,而未硒化的短乳杆菌或对虾F. tropaeoli的硒细胞和对照细胞均未检测到对细胞活力的影响。发酵的FJM饮料在消化过程中的短乳杆菌抵抗力不受硒化的影响。相反地​​,当细胞被硒化时,观察到原对食梭菌的抗性增加(1log CFU / mL)。消化后,在两种菌株发酵的饮料的可溶级分中都检测到了硒,对于短乳杆菌而言,硒含量更高(23.6μg / L)。尽管硒化不会对菌株在储存和消化过程中的存活产生巨大影响,但食品发酵之前的微生物硒化可能是富硒的一种有趣工具,因此可以避免添加有毒的硒盐。

著录项

  • 来源
    《Food research international》 |2019年第9期|115-124|共10页
  • 作者单位

    Consejo Nacl Invest Cient & Tecn, Ctr Referencia Lactobacilos CERELA, Chacabuco 145, RA-4000 San Miguel De Tucuman, Tucuman, Argentina;

    Consejo Nacl Invest Cient & Tecn, Ctr Referencia Lactobacilos CERELA, Chacabuco 145, RA-4000 San Miguel De Tucuman, Tucuman, Argentina;

    Consejo Nacl Invest Cient & Tecn, Ctr Referencia Lactobacilos CERELA, Chacabuco 145, RA-4000 San Miguel De Tucuman, Tucuman, Argentina;

    Consejo Nacl Invest Cient & Tecn, Ctr Referencia Lactobacilos CERELA, Chacabuco 145, RA-4000 San Miguel De Tucuman, Tucuman, Argentina;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Selenium; Seleno-nanoparticles; Fermented drinks; Digestion and storage of fermented drinks;

    机译:硒;硒纳米颗粒;发酵饮料;发酵饮料的消化与储存;

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