Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments

Pérez-Corona, María Teresa; Sánchez-Martínez, María; Valderrama, Marı́a-José; Rodríguez, María Esther; Cámara, Carmen; Madrid, Yolanda

doi:10.1016/j.foodchem.2010.07.073

Cited by 60 publications

(36 citation statements)

References 8 publications

(6 reference statements)

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“…) and microbial biotransformation, especially Se‐enriched Saccharomyces cerevisiae (Pérez‐Corona et al . ). However, bioconversion by microorganism had a faster and safer ability than Se‐enriched sprouted seeds.…”

Section: Introductionmentioning

confidence: 97%

“…Se incorporated with protein has attracted great attention in the recent years. Two bioconversion manners were reported: Se-enriched sprouted seeds via sprouting (Diowksz et al 2014) and microbial biotransformation, especially Se-enriched Saccharomyces cerevisiae (Pérez-Corona et al 2011). However, bioconversion by microorganism had a faster and safer ability than Se-enriched sprouted seeds.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Selenium on the Growth and Fermentation Properties of Se-EnrichedBacillus Subtilis J-2

Zhou

et al. 2015

Journal of Food Biochemistry

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This paper describes the effect of sodium selenite on the growth and fermentation properties of Bacillus subtilis J‐2 (BSJ‐2) which was isolated from the water of Chinese fermented pickles. The results of the optimum Se‐added conditions are as follows: addition concentration 45 μg/mL, addition time 4 h and inoculation quantity 2%. At this site, the Se conversion ratio was 73.8 ± 3.4%. With the increasing of selenium concentration, the alkaline protease activity has a slight increase at the optimum growth conditions, while the variation of the neutral protease activity had no significant difference among the five samples in the 1,000–1,100 μg/mL range. Added selenium had a positive impact on the antimicrobial ability of strains. Practical Applications The increasing popularity of Se‐enriched microorganism among food preservatives and food fermentation was well concerned about in the recent years. The present study has demonstrated that Bacillus subtilis has a suitable Se‐enriched condition and can enhance the growth and protease activities applied in food fermentation which can promote efficiency and cost savings. Health‐promoting effect is shown through the relatively high conversion on Se‐enriched Bacillus subtilis J‐2. It is expected that Se‐enriched B. subtilis J‐2 could be applied in food industries as an antiseptic agent to improve the antimicrobial ability. Our previous studies demonstrated that Se‐enriched B. subtilis can be applied as a safe and healthy potential dietary resource of nontoxic selenium to food fermentation and effective functional substance in food and medical industry.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Effects of Selenium on the Growth and Fermentation Properties of Se-EnrichedBacillus Subtilis J-2

Zhou

et al. 2015

Journal of Food Biochemistry

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“…Their findings prove that yeast cells are ideal capsules for encapsulating bioactive substances, which could be incorporated during the brewing of bioactive high-flavour pito. Moreover, it has been reported previously [9,151,152] that yeast possess the ability to bioaccumulate and biotransform materials into a bioavailable form in beverages.…”

Section: Encapsulation Of Bioactive Compounds For Brewing Bioactive Pmentioning

confidence: 99%

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Adadi

Kanwugu

2020

Beverages

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Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of Tetrapleura tetraptera (TT) and Hibiscus sabdariffa (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro-and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito.

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“…Absorption in the intestinal mucosa and retention of the nutrient in the human body are also taken as indirect measures of bioavailability (Sneddon, 2012). The World Health Organization recommends a daily selenium dose of 30 -40 µg for adults (Bitterli et al, 2010;Pérez-Corona et al, 2011) and also emphasizes that a selenium daily dose of 400 µg is harmless. Moreover, the Food and Nutrition Board of the National Academy of Science states that the daily selenium requirement according to age varies in men (40-70 µg), in women (45-55 µg) and children (15-20 µg) (ElBayoumy, 2001).…”

Section: About Selenium Bioavailabilitymentioning

confidence: 99%

Selenium Biofortification in Rice - A pragmatic perspective

Oliveira

Pataco

Mourinho

et al. 2015

Emir. J. Food Agric

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Selenium is an antioxidant trace mineral with important biochemical functions related to the enzymatic activity of selenoproteins. Due to a wide variation in the content of selenium from different plant sources, there is a high risk of deficiency of this nutrient in human nutrition, and particularly in the early childhood. Thus, the use of biofortified staple foods, namely selenium rice flour can be understood as an important trait, namely for food production for infants. This study aims to evaluate the importance of selenium biofortified rice flour, further considering baby foods.

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Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments

Cited by 60 publications

References 8 publications

Effects of Selenium on the Growth and Fermentation Properties of Se-EnrichedBacillus Subtilis J-2

Effects of Selenium on the Growth and Fermentation Properties of Se-EnrichedBacillus Subtilis J-2

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Selenium Biofortification in Rice - A pragmatic perspective

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