Screening, Characterization and Probiotic Properties of Selenium-Enriched Lactic Acid Bacteria Article Swipe
Zan Li-xia
,
Zhe Chen
,
Ben Zhang
,
Xiangyu Zou
,
Lan A-feng
,
Wenyi Zhang
,
Yahong Yuan
,
Tianli Yue
·
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.3390/fermentation10010039
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.3390/fermentation10010039
Considerable progress has been achieved in the bioaccumulation and transformation of selenium (Se)-enriched lactic acid bacteria (LAB). However, research on the effects of Se on the structure and probiotic potential of LAB is relatively limited. In this study, six industrial LAB strains, including Lactobacillus plantarum 21,805, Lactobacillus paracasei 20,241, Lactobacillus fermentum 21,828, Lactobacillus casei 23,185, Lactobacillus acidophilus 6064, and Lactobacillus plantarum 6076, were cultured in De Man, Rogosa, and Sharpe (MRS) medium containing Se for three generations. High-Se LAB was screened based on bacterial biomass, viable bacterial count, and Se content. Their structural characteristics were analyzed using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). The results indicated that LAB growth was influenced by the Se environment, with high Se (20 μg/mL) inhibiting it. At a Se concentration of 10 μg/mL, LAB maintained integrity and exhibited a high Se enrichment ability, with a Se enrichment of 4.88 ± 0.39 mg/g. The intracellular Se existed in an amorphous or non-crystalline form. Furthermore, Se-enriched LAB exhibited enhanced probiotic properties, including tolerance to simulated gastrointestinal fluids, acid resistance, bile salt resistance, and hydrophobicity. Therefore, Se-enriched LAB are expected to develop new functional foods or dietary supplements for human and animal consumption.
Related Topics
Concepts
Lactobacillus paracasei
Lactobacillus plantarum
Lactobacillus fermentum
Probiotic
Lactobacillus casei
Lactobacillus acidophilus
Food science
Lactobacillus
Lactic acid
Chemistry
Bacteria
Biology
Microbiology
Fermentation
Genetics
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/fermentation10010039
- https://www.mdpi.com/2311-5637/10/1/39/pdf?version=1704275110
- OA Status
- gold
- Cited By
- 10
- References
- 37
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4390538055
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4390538055Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/fermentation10010039Digital Object Identifier
- Title
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Screening, Characterization and Probiotic Properties of Selenium-Enriched Lactic Acid BacteriaWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2024Year of publication
- Publication date
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2024-01-03Full publication date if available
- Authors
-
Zan Li-xia, Zhe Chen, Ben Zhang, Xiangyu Zou, Lan A-feng, Wenyi Zhang, Yahong Yuan, Tianli YueList of authors in order
- Landing page
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https://doi.org/10.3390/fermentation10010039Publisher landing page
- PDF URL
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https://www.mdpi.com/2311-5637/10/1/39/pdf?version=1704275110Direct link to full text PDF
- Open access
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YesWhether a free full text is available
- OA status
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goldOpen access status per OpenAlex
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https://www.mdpi.com/2311-5637/10/1/39/pdf?version=1704275110Direct OA link when available
- Concepts
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Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus fermentum, Probiotic, Lactobacillus casei, Lactobacillus acidophilus, Food science, Lactobacillus, Lactic acid, Chemistry, Bacteria, Biology, Microbiology, Fermentation, GeneticsTop concepts (fields/topics) attached by OpenAlex
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10Total citation count in OpenAlex
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2025: 10Per-year citation counts (last 5 years)
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37Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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