Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

Crespo, Laura; Gaglio, Raimondo; Martínez, Fernando Gabriel; Moreno-Martín, Gustavo; Franciosi, Elena; Madrid-Albarrán, Yolanda; Settanni, Luca; Mozzi, Fernanda; Pescuma, Micaela

doi:10.1016/j.lwt.2021.112103

Cited by 18 publications

(7 citation statements)

References 47 publications

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“…Regarding non-LAB OTUs, Rickettsiales were found in all samples (3.97–28.44%). Generally, their presence is imputable to environmental contaminations [ 49 ]; as, being associated to vertebrate and invertebrate hosts [ 50 ], they might be hosted in unprocessed raw materials used to propagate sourdoughs. Acetobacter (6.43%) were only detected in sample 2HM.…”

Section: Resultsmentioning

confidence: 99%

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

Mannino

Cirlincione

Gaglio

et al. 2022

Toxins

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During a survey for isolating sourdough lactic acid bacteria (LAB), 20 dough samples produced at the bakery level (BL) or home-made (HM) were collected. An enzyme-based colorimetric method revealed a total biogenic amines (BAs) concentration in the range 41.4–251.8 ppm for six (three BL and three HM) sourdoughs characterised by unpleasant odours. Eight BAs generally investigated in foods were identified and quantified from these six samples by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC–MS/MS). Only one HM sample contained almost all analysed BAs. Tryptamine was exclusively detected in HM sourdoughs (0.71–24.1 ppm). Putrescine, tryptamine, spermidine, and spermine were the only BAs detected in BL sourdoughs. MiSeq Illumina analysis was applied to study the total bacterial community of sourdoughs. LAB accounted from 67.89 to 92.17% of total bacterial diversity, and Levilactobacillus brevis was identified in all six sourdoughs. Leuconostoc, Pediococcus, and Weissella were also dominant. Plate counts detected neither the presence of Pseudomonas nor members of the Enterobacteriaceae family, and LAB levels were, on average, barely 5.89 Log CFU/g for BL, and 7.33 Log CFU/g for HM sourdoughs. Data suggested that the microorganisms mainly imputable of BAs formation in sourdough are members of the LAB community.

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Section: Resultsmentioning

confidence: 99%

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

Mannino

Cirlincione

Gaglio

et al. 2022

Toxins

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“…A plausible reason for this tendency could be the fact that the present study applied a culture-independent, shotgun metagenomics approach, whereas previous studies have used culture-dependent techniques that target specific groups of microorganisms. Those techniques introduce a culturing bias, because the cultivation media used are not capable of capturing the full species diversity ( Raspor et al, 2006 ; Chavan et al, 2009 ; Di Cagno et al, 2010 , 2011a , 2013 ; Li et al, 2010 ; Pelliccia et al, 2011 ; Pozo et al, 2012 ; Vadkertiová et al, 2012 ; Pontonio et al, 2018 ; Ruiz Rodríguez et al, 2019 ; Crespo et al, 2021 ; Gaglio et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

“…Whereas some species of the food fermentation-related microbial groups may have been overlooked before, given the microbiological analysis methods used, food-related ones may be used as autochthonous starter cultures in future fruit fermentation processes ( Di Cagno et al, 2013 ; Ruiz Rodríguez et al, 2019 ; Crespo et al, 2021 ; Gaglio et al, 2021 ). Concerning LAB, Lactococcus lactis , Leuconostoc citreum , a species related to Leuconostoc pseudomesenteroides , and Weissella cibaria were present on the fruits and flowers examined, pointing to their omnipresence in such niches investigated, although all species witnessed very low relative abundances.…”

Section: Discussionmentioning

confidence: 99%

“…Using culture-dependent enrichment strategies and classical selection on agar media for LAB, the presence of the genera Apilactobacillus , Enterococcus , Furfurilactobacillus , Lactiplantibacillus , Leuconostoc , Limosilactobacillus , Pediococcus , and Weissella has been shown. However, fruit and fruit juice fermentations not only might deliver a good opportunity to save fruits from low-quality grading and decay due to overproduction, and thus from food losses, but it is also aligned with consumer trends toward the consumption of healthier, fresh-like, high-nutritional-value, ready-to-eat or –drink fermented foods and beverages, including plant-based, non-dairy and non-alcoholic beverages ( Di Cagno et al, 2013 , 2016a ; Randazzo et al, 2016 ; De Roos and De Vuyst, 2018 ; Isas et al, 2020 ; Crespo et al, 2021 ; Gaglio et al, 2021 ). Fruit losses occur in particular in countries overproducing fruits, including tropical fruits grown in the Northern part of Argentina, which represent important crops for the region’s agricultural sector ( Ruiz Rodríguez et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

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Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity

et al. 2022

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The fiber, vitamin, and antioxidant contents of fruits contribute to a balanced human diet. In countries such as Argentina, several tropical fruits are witnessing a high yield in the harvest season, with a resulting surplus. Fruit fermentation using autochthonous starter cultures can provide a solution for food waste. However, limited knowledge exists about the microbiota present on the surfaces of fruits and the preceding flowers. In the present exploratory study, the microbiomes associated with the surfaces of tropical fruits from Northern Argentina, such as white guava, passion fruit and papaya were investigated using a shotgun metagenomic sequencing approach. Hereto, one sample composed of 14 white guava fruits, two samples of passion fruits with each two to three fruits representing the almost ripe and ripe stage of maturity, four samples of papaya with each two to three fruits representing the unripe, almost ripe, and ripe stage of maturity were processed, as well as a sample of closed and a sample of open Japanese medlar flowers. A considerable heterogeneity was found in the composition of the fruits’ surface microbiota at the genus and species level. While bacteria dominated the microbiota of the fruits and flowers, a small number of the metagenomic sequence reads corresponded with yeasts and filamentous fungi. A minimal abundance of bacterial species critical in lactic acid and acetic acid fermentations was found. A considerable fraction of the metagenomic sequence reads from the fruits’ surface microbiomes remained unidentified, which suggested that intrinsic species are to be sequenced or discovered.

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“…However, specific functional components (e.g., menadione and nattokinase) of microbial metabolism are produced. The metabolites (such as genistein, tea polyphenols, selenium) constitute the dietary components of fermented foods, which will affect the epigenetic mechanisms (such as DNA methylation, histone modification, and demethylation) driven by intestinal microbiota, lymphocytic cells, and cancer cells in vivo, conferring fermented foods with antioxidant, anti-inflammatory, antihypertensive, anticancer, and neuroprotective properties [129][130][131], thus extending their use as nutraceuticals. The application of metabolomics to decipher nutritional and functional components has recently increased (Table 3).…”

Section: Nutrition and Functionmentioning

confidence: 99%

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Gao

Hou

Gao

et al. 2021

Foods

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Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.

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Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

Cited by 18 publications

References 47 publications

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

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