Bioaccumulation of zinc ions in Lactobacillus rhamnosus B 442 cells under treatment of the culture with pulsed electric field

Góral, Małgorzata; Pankiewicz, Urszula; Sujka, Monika; Kowalski, Radosław

doi:10.1007/s00217-018-3219-9

Cited by 9 publications

(12 citation statements)

References 33 publications

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“…Similar to the other trace elements (i.e., selenium), zinc in the organic forms have more bioavailability its inorganic forms [ 49 ]. Pharmacological zinc supplements often have low bioavailability and are easily overdosed [ 50 ]. Although internalizing zinc by Lactobacillus has not been studied in depth, the utilization of certain Lactobacillus species can be a promising alternative to deliver zinc in a highly organic form [ 51 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Selenium- and Zinc-Enriched Lactobacillus plantarum SeZi on Antioxidant Capacities and Gut Microbiome in an ICR Mouse Model

Kang

Jin

et al. 2020

Antioxidants

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Selenium and zinc are essential trace minerals for humans with various biological functions. In this study, selenium- and zinc-tolerant lactic acid bacteria (LAB) isolates were screened out from human fecal samples. Amongst three hundred LAB isolates, the Lactobacillus plantarum SeZi strain displayed the tolerance against selenium and zinc with the greatest biomass production and bioaccumulation of selenium and zinc. To further assess the characteristics of this strain, the lyophilized L. plantarum SeZi were prepared and administered to Institute of Cancer Research (ICR) mice. The mice were divided into four groups, provided with normal chow (Con), or normal chow supplemented with Na2SeO3 and ZnSO4∙7H2O (SZ), L. plantarum SeZi (Lp), or selenium- and zinc-enriched L. plantarum SeZi (SZ + Lp), respectively. After 4 weeks of oral administration, the concentrations of selenium and zinc in blood were significantly increased in the SZ + Lp group when compared to the control or SZ group (p < 0.05). The increased selenium level led to an enhanced glutathione peroxidase activity and decreased blood malondialdehyde level in the SZ + Lp group (p < 0.05). Meanwhile, the results of bacterial community and microbial metabolic pathway analysis via 16S rRNA gene amplicon sequencing showed that L. plantarum SeZi significantly promoted the utilization of selenocysteine, seleno-cystathionine and seleno-methionine in the selenocompounds metabolism. Here, the in vivo antioxidant capacities of the selenium- and zinc-enriched lactobacillus strain showed us the utilization of a unique probiotic as a Se/Zn supplement with high availability, low toxicity, and additional probiotic advantages.

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Section: Discussionmentioning

confidence: 99%

Effects of Selenium- and Zinc-Enriched Lactobacillus plantarum SeZi on Antioxidant Capacities and Gut Microbiome in an ICR Mouse Model

Kang

Jin

et al. 2020

Antioxidants

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“…As a result, the accumulation of magnesium increased by 220% in the treated cells compared to the untreated ones (Góral and Pankiewicz 2017). Similarly, the accumulation of zinc in the same PEF bacteria treated under the same conditions, but at different electric field strength (3.0 kV•cm -1 ), was 164% higher than the control (Góral et al 2019). In both studies, the PEF treatments did not affect the cell viability and did not reduce the total number of cells in the medium.…”

Section: Impact Of Pef On the Fermentative Activity Of Microorganismsmentioning

confidence: 90%

Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production

Kantar¹,

Koubàa²

2022

Res. Agric. Eng.

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The pulsed electric field (PEF) technology is a non-thermal processing technique usually used for microbial inactivation in food industries. The application of this technology at sub-lethal levels prior to or during the fermentation processes enhances the mass transfer and cell permeability. It could also cause changes in the genetic, metabolic, and physiological responses of microbial strains leading to an improvement in the fermentation process. Several studies reported the benefits of PEF on microorganisms including growth stimulation, an increase in the fermentation rates and product yields, and improvement in the metabolite extraction. All of these modifications could improve the organoleptic and nutritional properties of fermented food products. The purpose of this review is to summarise and discuss the main findings reported in the literature to date about the effect of PEFs applied at sub-lethal levels on microorganisms in the context of food processing.

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“…The maximum content of zinc ions from cells was 2.85 mg Zn 2+ /g d.m. PEF did not reduce bacterial viability or biomass Góral et al ( 2019a , b ) …”

Section: The Potential Use Of Pef In Production Of Food With Increasementioning

confidence: 95%

“…The higher total number of microorganisms was noted in the ice cream than in the starter cultures, however, the viability of these bacteria was lower than in the control samples (Góral et al 2018 ). Góral et al ( 2019a , b ) used PEF for enhancing bioaccumulation of calcium and zinc in the cells of Lactobacillus rhamnosus B 442. The highest bioaccumulation of zinc was observed when the following PEF parameters were applied: field strength 3 kV/cm, pulse width 20 μs and electroporation time of 20 min.…”

Section: The Potential Use Of Pef In Production Of Food With Increasementioning

confidence: 99%

The application of PEF technology in food processing and human nutrition

et al. 2020

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During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of this review is to summarize the applications of PEF in food technology and, potentially, in production of functional food. The examples of process parameters and obtained effects for each application have been presented.

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Bioaccumulation of zinc ions in Lactobacillus rhamnosus B 442 cells under treatment of the culture with pulsed electric field

Cited by 9 publications

References 33 publications

Effects of Selenium- and Zinc-Enriched Lactobacillus plantarum SeZi on Antioxidant Capacities and Gut Microbiome in an ICR Mouse Model

Effects of Selenium- and Zinc-Enriched Lactobacillus plantarum SeZi on Antioxidant Capacities and Gut Microbiome in an ICR Mouse Model

Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production

The application of PEF technology in food processing and human nutrition

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