Bio-transformation of selenium in Se-enriched bacterial strains of Lactobacillus casei
PBN-AR
Instytucja
Wydział Chemii (Uniwersytet Warszawski)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Roczniki Państwowego Zakładu Higieny
ISSN
0035-7715
EISSN
Wydawca
Narodowy Instytut Zdrowia Publicznego - Państwowy Zakład Higieny
DOI
Rok publikacji
2016
Numer zeszytu
3
Strony od-do
253-262
Numer tomu
67
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
en
selenium speciation
extraction procedure
Lactobacillus casei bacteria
Lactic acid bacteria (LAB)
HPLC ICP-MS
functional food
Streszczenia
Język
en
Treść
BACKGROUND: Selenium is an element of very great importance for the proper functioning of the human body, mainly due to its antioxidant properties. Selenium exhibits a preventive effect in the case of cardiovascular disease, the immune system, male infertility and inhibits the toxic action of other agents. Selenium is important for Hashimoto's disease. Intake of selenium in the diet slows the aging process. The biological and toxicological effects of selenium strongly depend on its chemical form. Some organisms for example: plant, yeast, are capable of metabolizing low bioavailable selenium compounds (inorganic selenium) into its high bioavailable forms (organic selenium). OBJECTIVE: The aim of this study was to investigate the bio-transformation of selenium by Lactobacillus bacteria towards the characterisation of selenium metabolites. MATERIAL AND METHODS: The speciation of selenium was evaluated by high performance liquid chromatography with inductively coupled plasma mass spectrometry detector. The extraction of selenium species from lyophilized bacteria was executed with water, the mixture of lipase and protease, as well as lisozyme and sodium dodecyl sulphate. RESULTS: All investigated bacteria strains cultivated in the presence of Na2SeO3 effectively uptake selenium. Surprisingly, none of the applied extraction media exhibited a strong power to release the majority of the uptaken selenium compounds. Thus a maximum of 10% of the selenium was extracted from bacteria exposed to the enzymes. However, it was found that Lactobacillus bacteria are able to metabolize inorganic ions of selenium (IV) into Se-methionine, Se-methyloselenocysteine and other unidentified forms. CONCLUSIONS: The study confirmed the ability of probiotic bacteria to biotransform inorganic selenium into its organic derivatives. Therefore, Se-enriched bacteria can be considered as an addition to the functional food.
Cechy publikacji
Technologia żywności i żywienia
Nauki o zdrowiu
Food and nutrition sciences
Health sciences
discipline:Biotechnologia – dziedzina nauk technicznych
discipline:Biotechnology – field of technical sciences
Original article
Original article presents the results of original research or experiment.
Oryginalny artykuł naukowy
Oryginalny artykuł naukowy przedstawia rezultaty oryginalnych badań naukowych lub eksperymentu.
Inne
System-identifier
PBN-R:780299