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Liu L, Yang S, Wang R, Li S, Qi J, Wang L, Yue T, Wang Z, Yuan Y. Characterization and subcellular localization of selenium in Limosilactobacillus fermentum Ln-9 obtained by intense pulsed light-ultraviolet combined mutagenesis. Food Chem 2024; 460:140725. [PMID: 39106812 DOI: 10.1016/j.foodchem.2024.140725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 07/23/2024] [Accepted: 07/30/2024] [Indexed: 08/09/2024]
Abstract
Lactic acid bacteria (LAB) can convert inorganic selenium (Se) to organic Se and elemental forms with low toxicity and high bioavailability, but a comprehensive Se analysis of Se-enriched LAB is lacking. In this study, Limosilactobacillus fermentum Ln-9 was obtained by intense pulsed light-ultraviolet combined mutagenesis, and its characteristics and subcellular localization of Se were analyzed. The results displayed that Ln-9 accumulated 3.03 times Se that of the original strain. Under optimal fermentation conditions, the total Se content of Se-enriched Ln-9 (SeLn-9) reached 12.16 mg/g with 96.34% contained in Se nanoparticles (SeNPs), which was much higher than that of organic macromolecules. Furthermore, SeNPs were mainly localized outside the cell, Se-proteins were in the membrane and cytoplasmic fractions, and Se-polysaccharides were in the membrane fraction. Besides, SeLn-9 maintained a good morphology and gastrointestinal tolerance and had an enhanced antioxidant capacity. These findings make Ln-9 promising for applications in the food industry.
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Affiliation(s)
- Ling Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Silong Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Ruinan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jianrui Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Leran Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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2
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González-Salitre L, Basilio-Cortés U, Rodríguez-Serrano G, Contreras-López E, Cardelle-Cobas A, González-Olivares L. Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomycesboulardii. Heliyon 2023; 9:e21190. [PMID: 37928392 PMCID: PMC10622692 DOI: 10.1016/j.heliyon.2023.e21190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 09/13/2023] [Accepted: 10/18/2023] [Indexed: 11/07/2023] Open
Abstract
Selenium is an essential trace element in human health. However, it has been considered a widespread selenium deficiency worldwide, although the recommended daily intake is very low (55 μg per day). Strategies have been implemented to comply with the recommended doses, for example, through bioavailable selenium such as selenoamino acids. Thus, this research aimed to elaborate on a beer-type fermented beverage produced with previously selenized Saccharomyces boulardii. For this, the yeast was selenized by adding a minimum inhibitory concentration of Na2SeO3 (74 ppm) to YPD media. Subsequently, barley must fermentations were carried out for 120 h. Kinetic parameters of the fermentation and physicochemical parameters and selenium content of the beverage were measured. The yeast accumulated up to 25.12 mg/g of dry cell. Furthermore, selenization affected the fermentation rate, but the beverage's physicochemical parameters were not different from those of the control. Due to the final concentration of selenium in the beverage (0.378 mg/kg), it is considered a process that confers advantages for the safe intake of selenium with bioavailable potential. In conclusion, fermented beverages enriched with organic selenium could be produced through cell selenization to produce functional beverages and food.
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Affiliation(s)
- L. González-Salitre
- Área Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hidalgo, Mexico
| | - U.A. Basilio-Cortés
- Área Académica de Biotecnología Agropecuaria, Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California, Mexico
| | - G.M. Rodríguez-Serrano
- Departamento de Biotecnología, División de Ciencias Biológicas y de la Salud, Unidad Iztapalapa, Universidad Autónoma Metropolitana, Ciudad de México, Mexico
| | - E. Contreras-López
- Área Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hidalgo, Mexico
| | - A. Cardelle-Cobas
- Laboratorio de Higiene, Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, Lugo, Spain
| | - L.G. González-Olivares
- Área Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hidalgo, Mexico
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3
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Nie X, Yang X, He J, Liu P, Shi H, Wang T, Zhang D. Bioconversion of inorganic selenium to less toxic selenium forms by microbes: A review. Front Bioeng Biotechnol 2023; 11:1167123. [PMID: 36994362 PMCID: PMC10042385 DOI: 10.3389/fbioe.2023.1167123] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Accepted: 03/01/2023] [Indexed: 03/14/2023] Open
Abstract
In recent years, microbial conversion of inorganic selenium into an efficient and low-toxic form of selenium has attracted much attention. With the improvement of scientific awareness and the continuous progress of nanotechnology, selenium nanoparticles can not only play the unique functions of organic selenium and inorganic selenium but also have higher safety, absorption and biological activity than other selenium forms. Therefore, the focus of attention has gradually shifted beyond the level of selenium enrichment in yeast to the combination of biosynthetic selenium nanoparticles (BioSeNPs). This paper primarily reviews inorganic selenium and its conversion to less toxic organic selenium and BioSeNPs by microbes. The synthesis method and potential mechanism of organic selenium and BioSeNPs are also introduced, which provide a basis for the production of specific forms of selenium. The methods to characterize selenium in different forms are discussed to understand the morphology, size and other characteristics of selenium. In general, to obtain safer and higher selenium content products, it is necessary to develop yeast resources with higher selenium conversion and accumulation.
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Affiliation(s)
- Xinling Nie
- Faculty of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
- Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaiyin Institute of Technology, Huaian, China
| | - Xurui Yang
- Faculty of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
- Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaiyin Institute of Technology, Huaian, China
| | - Junyi He
- Faculty of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
- Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaiyin Institute of Technology, Huaian, China
| | - Pei Liu
- Faculty of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
- Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaiyin Institute of Technology, Huaian, China
| | - Hao Shi
- Faculty of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
- Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaiyin Institute of Technology, Huaian, China
- *Correspondence: Hao Shi, , ; Tao Wang, ; Daihui Zhang,
| | - Tao Wang
- Department of Microbiology, The University of Georgia, Athens, GA, United States
- *Correspondence: Hao Shi, , ; Tao Wang, ; Daihui Zhang,
| | - Daihui Zhang
- Institute of Chemical Industry of Forest Product, Chinese Academy of Forestry, Nanjing, Jiangsu, China
- *Correspondence: Hao Shi, , ; Tao Wang, ; Daihui Zhang,
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Hernández-Grijalva MI, Serrano-Sandoval SN, Gutiérrez-Uribe JA, Serna-Saldivar SO, Milán-Carrillo J, Antunes-Ricardo M, Villela-Castrejón J, Guardado-Félix D. Application of protein fractions from selenized sprouted chickpeas as emulsifying agents and evaluation of their antioxidant properties. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Nie X, Xing Y, Li Q, Gao F, Wang S, Liu P, Li X, Tan Z, Wang P, Shi H. ARTP mutagenesis promotes selenium accumulation in Saccharomyces boulardii. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Han M, Liu K. Selenium and selenoproteins: their function and development of selenium‐rich foods. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mengqing Han
- School of Food and Strategic Reserves Henan University of Technology 450001 Zhengzhou China
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou China
| | - Kunlun Liu
- School of Food and Strategic Reserves Henan University of Technology 450001 Zhengzhou China
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou China
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Zhang L, Zhang Y, Li S, Li C, Hu X, Li Z, Yue T, Hu Z. Effect of the selenized yeast added in feed on selenium-containing proteins of albumins in egg yolk. Food Chem 2022; 402:134435. [DOI: 10.1016/j.foodchem.2022.134435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 09/24/2022] [Accepted: 09/26/2022] [Indexed: 10/14/2022]
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