AI Article Synopsis
- Lactic acid bacteria (LAB) can transform inorganic selenium into less toxic and more bioavailable forms, but detailed studies on selenium-enriched LAB are missing.
- In this research, the strain Limosilactobacillus fermentum Ln-9 was modified and showed a selenium accumulation that was 3.03 times higher than the original strain, with optimal conditions yielding 12.16 mg/g of selenium, mostly in the form of nanoparticles.
- The study found that selenium nanoparticles were primarily found outside the cell, while other selenium compounds were located in various cell fractions, and highlighted Ln-9's potential for use in the food industry due to its favorable characteristics and antioxidant properties.
Article 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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| http://dx.doi.org/10.1016/j.foodchem.2024.140725 | DOI Listing |
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