Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins

Carrizo, Silvana L.; de, Cecilia Estefania Montes; Laiño, Jonathan Emiliano; Suárez, Nadia E.; Vignolo, Graciela; LeBlanc, Jean Guy; Rollán, G.

doi:10.1016/j.foodres.2016.08.013

Cited by 54 publications

(43 citation statements)

References 54 publications

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“…Sourdough was prepared as described previously by Carrizo et al [2016]. Every 24 h, samples were drawn to determine the pH using a portable pH meter equipped with a penetration probe (Sartorius PT-10; Germany) and for microbiological analysis.…”

Section: Lab Isolationmentioning

confidence: 99%

“…For isolation and counting of LAB from sourdough was performed as previously described by Carrizo et al [2016]. Gram staining was performed and the catalase activity and the cell morphology of the isolates were determined.…”

Section: Lab Isolationmentioning

confidence: 99%

“…In addition, LAB were isolated from 2 AG varieties, i.e., A 1 G and A 2 G [Carrizo et al, 2016]. The morphology of tentative LAB isolates (cells and colonies) was observed to determine purity and Gram staining was performed and the catalase activity determined.…”

Section: Lab Isolationmentioning

confidence: 99%

“…Randomly amplified polymorphic DNA (RAPD)-PCR was carried out with a MycyclerTM thermal cycler (BIO-RAD Laboratories, Inc.) using the single primers XD9 (5 ′ -GAAGTCGTCC-3 ′ ) and M13b (5 ′ -GAGGGTGGCGGTTCT-3 ′ ) [Carrizo et al, 2016]. RAPD-PCR profiles were analyzed using Scientific Image Processing (ImageJ 1.47v) software.…”

Section: Differentiation and Identification Of Lab Using Randomly Ampmentioning

confidence: 99%

“…Screening of ALAB To determine the capacity of LAB from SAS and AG to qualitatively hydrolyze starch in vitro, the method of Lee et al [2001] was applied with modifications [Carrizo et al, 2016]. The starch hydrolysing strain L. amylovorus CRL 887 was used as a positive control.…”

Section: Characterization Of Lab Acidification Capacitymentioning

confidence: 99%

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Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

Carrizo

Hébert

et al. 2017

Microb Physiol

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Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (n = 29) isolated from amaranth sourdough and grains included Lactobacillus (L.) plantarum (n = 8), L. rhamnosus (n = 6), Enterococcus (E.) mundtii (n = 4), E. hermanniensis (n = 3), E. durans (n = 1), Enterococcus sp. (n = 1), Leuconostoc (Lc.) mesenteroides (n = 3), and Lc. mesenteroides subsp. mesenteroides (n = 3). Only 21% of the strains showed the ability to synthesize capsular exopolysaccharides or display ropiness and only 8 strains showed amylolytic activity. L. plantarum CRL 2106 and E. durans CRL 2122 showed the highest phytase activity, which is of importance for mineral bioavailability. L. plantarum CRL 2106 and CRL 2107 and Lc. mesenteroides subsp. mesenteroides CRL 2131 synthesized the highest concentrations of B₂ and B₉ vitamin (140-250 ng/mL). This study demonstrates the potential of LAB to improve the nutritional and functional values of pseudocereal-derived foods.

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Section: Lab Isolationmentioning

confidence: 99%

Section: Lab Isolationmentioning

confidence: 99%

Section: Lab Isolationmentioning

confidence: 99%

Section: Differentiation and Identification Of Lab Using Randomly Ampmentioning

confidence: 99%

Section: Characterization Of Lab Acidification Capacitymentioning

confidence: 99%

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Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

Carrizo

Hébert

et al. 2017

Microb Physiol

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Partial characterization and purification of phytase from Lactobacillus plantarum CRL1964 isolated from pseudocereals

et al. 2020

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Cereals and pseudocereals are a rich source of nutrients and trace elements, but their dietary bioavailability is low due to the presence of phytate (IP6), an antinutritional compound with the ability to chelate cations and proteins. Phytase is an enzyme that catalyzes the hydrolysis of IP6 and it is used as an additive improving the nutritional quality of grain‐based foods. The aim of this study was to select lactic acid bacteria (LAB) isolated from pseudocereals with phytase activity, characterize their production and activity, and purify the enzyme. LAB strains isolated from grains and spontaneous sourdough of quinoa and amaranth were grown in the Man Rogosa and Sharpe medium where the inorganic phosphate (Pi) was replaced by 1% of IP6. Phytase activity was determined by measuring the Pi released from IP6. Phytase of Lactobacillus (L.) plantarum CRL1964 (PhyLP) showed the highest specific activity from 73 LAB evaluated. IP6 induces PhyLP production, which is at its maximum at the end of the exponential phase. PhyLP was thermostable and maintained its activity under acidic conditions. The enzymatic activity is stimulated by ethylenediaminetetraacetic acid, Co2+, and ascorbic acid. PhyLP was partially purified and showed a molecular mass of 55 kDa. L. plantarum CRL1964 and/or PhyLP have the potential to be included in the processing of cereal/pseudocereals based products for animal feed and/or the food industry improving its nutritional value.

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Quinoa snack elaborated with Lactiplantibacillus plantarum CRL 1964 sourdough increases the mineral bioavailability in mice

Sandez Penidez,

De Moreno De Le Blanc,

Gerez

et al. 2024

J Sci Food Agric

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BACKGROUNDConsumption of pseudocereal‐based foods decreased in phytate concentration can provide better nutrition concerning mineral bioavailability. This study aimed to evaluate the mineral bioavailability of quinoa sourdough‐based snacks in a murine model. The mice were divided into five groups. One group was fed with basal snacks; three control groups received quinoa‐based snacks made from non‐fermented dough, dough without inoculum, and chemically acidified dough; and the test group (GF) received quinoa snacks elaborated from sourdough fermented by a phytase‐positive strain, Lactiplantibacillus plantarum CRL 1964. Food intake, body weight, and mineral concentration in blood and organs (liver, kidney, and femur) were determined.RESULTSFood consumption increased during the feeding period and had the highest (16.2–24.5%) consumption in the GF group. Body weight also increased during the 6‐weeks of trial. The GF group showed higher (6.0–10.2%) body weight compared with the other groups from the fifth week. The concentrations of iron, zinc, calcium, magnesium, and phosphorus in blood, iron and phosphorus in the liver, manganese and magnesium in the kidney, and calcium and phosphorus in the femur increased significantly (1.1–2.7‐fold) in the GF group compared to the control groups.CONCLUSIONThe diet that includes quinoa snacks elaborated with sourdough fermented by phytase‐positive strain L. plantarum CRL 1964 increased the concentrations of minerals in the blood, liver, kidney, and femur of mice, counteracting the antinutritional effects of phytate. This study demonstrates that the diminution in phytate content and the consequent biofortification in minerals are a suitable tool for producing novel foods. © 2024 Society of Chemical Industry.

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Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins

Cited by 54 publications

References 54 publications

Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

Partial characterization and purification of phytase from Lactobacillus plantarum CRL1964 isolated from pseudocereals

Quinoa snack elaborated with Lactiplantibacillus plantarum CRL 1964 sourdough increases the mineral bioavailability in mice

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