Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

  1. Crespo, Laura
  2. Gaglio, Raimondo
  3. Martínez, Fernando G.
  4. Martin, Gustavo Moreno
  5. Franciosi, Elena
  6. Madrid-Albarrán, Yolanda
  7. Settanni, Luca
  8. Mozzi, Fernanda
  9. Pescuma, Micaela
Revista:
LWT

ISSN: 0023-6438

Año de publicación: 2021

Volumen: 151

Páginas: 112103

Tipo: Artículo

DOI: 10.1016/J.LWT.2021.112103 GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: LWT

Resumen

Adequate fruit consumption helps to prevent several chronic age-related diseases. Selenium (Se) is an elemental micronutrient with antioxidant capacity. In general, fruits and Se ingest by humans are below the recommended daily intake value. Fresh fruits are highly susceptible to deterioration during storage. Fermentation can improve the storage period, sensory profile, and bioactive compound content of foods; moreover, some lactic acid bacteria can accumulate organic Se intracellularly. In this work, microbial growth and Se accumulation by Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 in tropical fruit juices were evaluated. The strains could grow 1–2 log cfu/mL, alone or combined, in mango, passion fruit, and mango/passion fruit juices, although they could not completely eliminate native microorganisms in unpasteurised juices. In pasteurised trials, both strains consumed fruit carbohydrates producing lactic acid, in addition to acetic acid, and mannitol by F. tropaeoli. Both strains accumulated Se intracellularly in the fruit juices, especially (123.0 μg/L) in the passion fruit juice fermented by the mixed culture. Finally, the Fructobacillus strain increased 3.42 times the phenolic compound concentration in the mango/passion fruit juice with added Se after 24 h. The assayed LAB strains could be used for preparing functional fermented fruit beverages bio-enriched in Se.

Referencias bibliográficas

  • Alfonzo, (2018), Food Microbiology, 73, pp. 298, 10.1016/j.fm.2018.02.008
  • Alfonzo, (2016), International Journal of Food Microbiology, 239, pp. 65, 10.1016/j.ijfoodmicro.2016.06.027
  • Baker, (2003), Journal of Microbiological Methods, 55, pp. 541‒555, 10.1016/j.mimet.2003.08.009
  • Bates, (2001)
  • Bigot, (2015), Fermented Foods, Part I (Biochemistry Biotechnol), pp. 333
  • Bokulich, (2018), Microbiome, 6, pp. 90, 10.1186/s40168-018-0470-z
  • Callahan, (2016), Nature Methods, 13, pp. 581, 10.1038/nmeth.3869
  • Choi, (2003), Antonie van Leeuwenhoek, 84, pp. 247, 10.1023/A:1026050410724
  • Coban, (2012), Molecular Nutrition & Food Research, 56, pp. 1270, 10.1002/mnfr.201100818
  • Cruciata, (2018), Applied and Environmental Microbiology, 84, 10.1128/AEM.02107-17
  • Di Cagno, (2010), Food Microbiology, 27, pp. 381, 10.1016/j.fm.2009.11.012
  • Di Cagno, (2013), Food Microbiology, 33, pp. 1, 10.1016/j.fm.2012.09.003
  • Di Cagno, (2017), International Journal of Food Microbiology, 248, pp. 56, 10.1016/j.ijfoodmicro.2017.02.014
  • Di Cagno, (2009), International Journal of Food Microbiology, 128, pp. 473, 10.1016/j.ijfoodmicro.2008.10.017
  • Endo, (2012), Microbial Ecology in Health and Disease, 23, pp. 18563, 10.3402/mehd.v23i0.18563
  • Garcia, (2020), Beverages, 6, pp. 8, 10.3390/beverages6010008
  • Gómez-Gómez, (2019), Journal of Proteomics, 195, pp. 53, 10.1016/j.jprot.2018.12.025
  • Granato, (2010), Comprehensive Reviews in Food Science and Food Safety, 9, pp. 292, 10.1111/j.1541-4337.2010.00110.x
  • Gray, (1989), Trends in Genetics, 5, pp. 294, 10.1016/0168-9525(89)90111-X
  • Isas, (2020), Food Research International, 138, pp. 109729, 10.1016/j.foodres.2020.109729
  • Joy, (2014)
  • Kim, (2009), Microbiology, 155, pp. 1351, 10.1099/mic.0.024653-0
  • Lampis, (2016), Microbial Biotechnology, 9, pp. 758
  • Lee, (2017), Journal of Microbiology and Biotechnology, 27
  • Lou, (2011), Carbohydrate Research, 346, pp. 1294, 10.1016/j.carres.2011.04.042
  • Manohar, (1990), Journal of Texture Studies, 21, pp. 179, 10.1111/j.1745-4603.1990.tb00474.x
  • Marsh, (2014), Trends in Food Science & Technology, 38, pp. 113, 10.1016/j.tifs.2014.05.002
  • Martínez, (2019), Food Research International, 123, pp. 115, 10.1016/j.foodres.2019.04.057
  • Martínez, (2020), Frontiers in Bioengineering and Biotechnology, 10.3389/fbioe.2020.00506
  • Mohammed, (2015), International Journal of Bioscience, Biochemistry and Bioinformatics, 5, pp. 256, 10.17706/ijbbb.2015.5.4.256-263
  • Nicomrat, (2017), Applied Mechanics and Materials, 866, pp. 57, 10.4028/www.scientific.net/AMM.866.57
  • Ortiz, (2012), Applied Microbiology and Biotechnology, 95, pp. 991, 10.1007/s00253-012-3945-z
  • Patil, (2011), International Journal of Pharma Bio Sciences, 2, pp. 143
  • Pescuma, (2017), Journal of Functional Foods, 35, pp. 466, 10.1016/j.jff.2017.06.009
  • Ruiz Rodríguez, (2017), pp. 395
  • Ruiz Rodriguez, (2019), Frontiers in Microbiology, 10, pp. 1091, 10.3389/fmicb.2019.01091
  • Ruiz Rodríguez, (2021), Food Research International, 140, pp. 109854, 10.1016/j.foodres.2020.109854
  • Septembre-Malaterre, (2016), Food Chemistry, 212, pp. 225, 10.1016/j.foodchem.2016.05.147
  • Siezen, (2008), Microbial Biotechnology, 1, pp. 435, 10.1111/j.1751-7915.2008.00067.x
  • Singleton, (1999), Methods in Enzymology, 299, pp. 152, 10.1016/S0076-6879(99)99017-1
  • Suárez-Jacobo, (2010), International Journal of Food Microbiology, 136, pp. 261, 10.1016/j.ijfoodmicro.2009.11.011
  • Swain, (2014), Biotechnology Research International, 10.1155/2014/250424
  • Szutowska, (2020), European Food Research and Technology, pp. 1
  • Terzić-Vidojević, (2020), Food Research International, 136, pp. 109494, 10.1016/j.foodres.2020.109494
  • Vithana, (2019), Journal of the Science of Food and Agriculture, 99, pp. 3740, 10.1002/jsfa.9628
  • Wang, (2018), Plant Pathology Journal, 34, pp. 403, 10.5423/PPJ.OA.02.2018.0031
  • Xinxing, (2019), Food Chemistry, 289, pp. 250, 10.1016/j.foodchem.2019.03.068
  • Yu, (2006), Prokaryotes, 5, pp. 493, 10.1007/0-387-30745-1_20
  • Zheng, (2020), International Journal of Systematic and Evolutionary Microbiology, 70, pp. 2782, 10.1099/ijsem.0.004107