Selenium enrichment of lactic acid bacteria and bifidobacteria: A functional food perspective

Pophaly, Sarang Dilip; Poonam, .; Singh, Prashant; Kumar, Harish; Tomar, Sudhir Kumar; Singh, Rameshwar

doi:10.1016/j.tifs.2014.07.006

Cited by 74 publications

(58 citation statements)

References 100 publications

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“…Therefore, methods to increase Se intake by preparing Se-enriched foods is a current subject of interest. Many studies have attempted to enrich different food products with Se, such as yeast, plants (rice, garlic, green onions, sesame, and broccoli; Pophaly et al, 2014;Yasin et al, 2015), and animal products (meat, milk, and egg; Calamari et al, 2010;Lin, 2014). Food can be supplemented with Se in 2 forms: inorganic forms, such as selenite and selenate, or organic forms, such as Se yeast and Se grain.…”

Section: Introductionmentioning

confidence: 99%

Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality

Liu

Zhu

et al. 2015

Journal of Dairy Science

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In the present study, the effect of feed Se supplementation on the Se content of raw milk and mozzarella cheese as well as the effect on cheese quality and functionality were determined. The Se milk was produced by supplying dairy cow feed with Se yeast (0.3mg of Se/kg of dry matter), resulting in a Se concentration in milk of 35.81μg/L. The fat, casein, and whey protein of Se milk were separated by ultracentrifugation, and the Se content was determined by atomic absorption spectroscopy. The Se distribution in different milk fractions of fat, casein, and whey protein were 9.82, 45.56, and 44.62%, respectively. The Se mozzarella cheese was made by Se milk, and the composition and texture of Se cheese did not significantly differ from that of the control. However, the functional properties (meltability, flowability, and stretchability) of the Se cheese were better after 8 wk of storage. Moreover, the pH and water activity were lower in Se cheese, which decreased the total plate count. The Se content in mozzarella cheese was 4 fold higher than that in milk, and Se was found in the whey, hot water, and brine collected during cheesemaking. Organic and inorganic Se was found in the Se cheese after 8 wk of storage, and most Se peptides detected after storage were Se-Met and Se-Cys. The results of this study show that feed Se supplementation can improve the Se content of milk and cheese without affecting mozzarella cheese quality.

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Section: Introductionmentioning

confidence: 99%

Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality

Liu

Zhu

et al. 2015

Journal of Dairy Science

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“…High level of Se concentration were reported in cereals and nuts and some of their not fully purified derivatives (Pophaly et al, 2014, Achibat et al, 2015.The intake of Se varies hugely worldwide, ranging from deficient to toxic concentrations. The reason of the intake variability is related to the Se content of the soil and others factors that determine its availability in the food chain.…”

Section: The 20th International Electronic Conference On Synthetic Ormentioning

confidence: 99%

“…operated by lactobacteria) offers the possibility to transform inorganic selenium to some organic forms (Pophaly et al, 2014). The main effect of selenium on human health is the antioxidant activity.…”

Section: The 20th International Electronic Conference On Synthetic Ormentioning

confidence: 99%

<strong>Organoselenium compounds, an overview on the biological activities beyond antioxidant properties</strong>

Leo

Sancineto

Messina

et al. 2016

Proceedings of the 20th International Electronic Conference on Synthetic Organic Chemistry

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“…Lactic acid bacteria (LAB) are commonly used in food production due to their ability to ferment products and health-promoting properties (Pophaly et al, 2014). Part of the LAB are probiotic bacteria that, when administered in the right amount, bring health benefits to the host.…”

Section: Introductionmentioning

confidence: 99%

Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF

Pankiewicz

Góral

Kozłowicz

et al. 2019

Int J of Food Sci Tech

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Summary Bacteria of Lactobacillus rhamnosus B 442 were enriched with zinc ions using a pulsed electric field technology. The strain was added to the mix and used for the production of two types of ice cream: unfermented and fermented. Zinc content in the ice cream varied from 0.962 mg·100 g−1 to 1.81 mg·100 g−1. Differences were observed in some properties of unfermented and fermented ice cream. Lower fat content (from 4.86% to 4.92%) and lower hardness (3.88 N–4.32 N) were determined for the fermented ice cream, whereas the unfermented samples had higher meltability (1880s–1936s) and adhesiveness (from 29.66 Ns to −28.27 Ns). There was no statistically significant effect of the type of ice cream and Zn2+ addition on protein, ash and carbohydrate content in the final product. The viability of the bacteria was at a high level (4.09·108–3.26·1012).

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Selenium enrichment of lactic acid bacteria and bifidobacteria: A functional food perspective

Cited by 74 publications

References 100 publications

Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality

Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality

<strong>Organoselenium compounds, an overview on the biological activities beyond antioxidant properties</strong>

Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF

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