SelA and SelD genes involved in selenium absorption metabolism in lactic acid bacteria isolated from Mexican cheeses

Morales-Estrada, Aurea Itzel; González-Olivares, Luis Guillermo; Serrano, Gabriela Rodríguez

doi:10.1016/j.idairyj.2019.104629

Cited by 11 publications

(11 citation statements)

References 18 publications

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“…The high concentration of Se in the culture medium significantly slowed down the growth of the tested yeast strains, as noted in this study. Estrada et al [28] reported that Lactobacillus isolated from Mexican cheeses were sensitive to high levels of sodium selenite; the growth of the tested bacterial strains was inhibited at the concentration of 400 mg/L sodium selenite. Miletić et al [29] observed a reduction in the growth of the fungus Coriolus versicolor due to the presence of Se.…”

Section: Effect Of Se On Yeast Growthmentioning

confidence: 99%

“…However, little is known about Se transport, which is the first step in the metabolism of this element, i.e., processes involving reduction, methylation, and incorporation into proteins [50]. According to Estrada et al [28], SelA and SelD genes are involved in the bioaccumulation of Se and its incorporation into proteins. McDermott et al [51] showed that the transport of selenite (IV) into yeast cells is responsible for the monocarboxylic symport carboxy Jen1p.…”

Section: Se Bioaccumulationmentioning

confidence: 99%

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Metabolic Response of the Yeast Candida utilis During Enrichment in Selenium

Kieliszek

Bierła

Jiménez-Lamana

et al. 2020

IJMS

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Selenium (Se) was found to inhibit the growth of the yeast Candida utilis ATCC 9950. Cells cultured in 30 mg selenite/L supplemented medium could bind 1368 µg Se/g of dry weight in their structures. Increased accumulation of trehalose and glycogen was observed, which indicated cell response to stress conditions. The activity of antioxidative enzymes (glutathione peroxidase, glutathione reductase, thioredoxin reductase, and glutathione S-transferase) was significantly higher than that of the control without Se addition. Most Se was bound to water-insoluble protein fraction; in addition, the yeast produced 20–30 nm Se nanoparticles (SeNPs). Part of Se was metabolized to selenomethionine (10%) and selenocysteine (20%). The HPLC-ESI-Orbitrap MS analysis showed the presence of five Se compounds combined with glutathione in the yeast. The obtained results form the basis for further research on the mechanisms of Se metabolism in yeast cells.

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Section: Effect Of Se On Yeast Growthmentioning

confidence: 99%

Section: Se Bioaccumulationmentioning

confidence: 99%

Metabolic Response of the Yeast Candida utilis During Enrichment in Selenium

Kieliszek

Bierła

Jiménez-Lamana

et al. 2020

IJMS

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“…For this reason, for further in vitro testing, the above concentration was used for enrichment of both of the strains. Nevertheless, higher concentrations of sodium selenite (up to 600 mg/L) may be tolerated by some LAB strains, especially by enterococci [41]. Selenite toxicity among bacterial genera and even among individual strains may differ, depending on the enzymatic equipment they possess.…”

Section: Effects Of S Thermophillus Ccdm 144 and E Faecium Ccdm 922a Selenization On Cell Viability And Growthmentioning

confidence: 99%

“…Two genes present in the genome of some LAB, namely, SelA and SelD, are known to be involved in selenium metabolism and its incorporation into proteins. [41,42]. The SelD gene has been shown to be responsible in generating Se donor compounds and thus discriminating Se from sulfur [42].…”

Section: Effects Of S Thermophillus Ccdm 144 and E Faecium Ccdm 922a Selenization On Cell Viability And Growthmentioning

confidence: 99%

“…The SelD gene has been shown to be responsible in generating Se donor compounds and thus discriminating Se from sulfur [42]. The mentioned genes have been found in a recent study [41] in the genome of the species E. faecium which was also used in this study. Nevertheless, identifying the presence of genes involved in selenium metabolism in the strains CCDM 144 and CCDM 922A was out of the scope of this study.…”

Section: Effects Of S Thermophillus Ccdm 144 and E Faecium Ccdm 922a Selenization On Cell Viability And Growthmentioning

confidence: 99%

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Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity

Krausová¹,

Kaňa

Hyršlová³

et al. 2020

Fermentation

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Selenized lactic acid bacteria (LAB) represent potentially safe and effective sources of selenium (Se), essential for human health, as lactic acid fermentation improves Se bioavailability and reduces its toxicity. LAB are generally recognized as safe (GRAS) and widely used in fermented dairy products. To facilitate selenized LAB implementation as a functional food, we developed and characterized new Se-enriched strains based on the food industry commercial strains Streptococcus thermophilus CCDM 144 and Enterococcus faecium CCDM 922A as representatives of two LAB genera. We evaluated Se bioaccumulation capacity, Se biotransformation and growth ability in the presence of different sodium selenite concentrations (0–50 mg/L), and antioxidant properties (2, 2-diphenyl-1-picrylhydrazyl (DPPH) method) and cell surface hydrophobicity between Se-enriched and parental strains in vitro. Sodium selenite addition did not negatively influence growth of either strain; thus, 50 mg/L was chosen as the optimal concentration based on strain accumulation capacity. Selenization improved the antioxidant properties of both strains and significantly increased their cell surface hydrophobicity (p < 0.05). To our knowledge, this represents the first report of Se-enriched strain hydrophobicity as well as the first on Se speciation in families Enterococcaceae and Streptococcaceae. Moreover, both tested strains demonstrated good potential for Se-enrichment, providing a foundation for further in vitro and in vivo studies to confirm the suitability of these Se-enriched strains for industrial applications.

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