NOVEL FERMENTED BEVERAGE USING SELENIZED LACTIC ACID BACTERIA

FERNANDO GABRIEL MARTINEZ; YOLANDA MADRID; OMAR F. ORDOÑEZ; MICAELA PESCUMA; FERNANDA MOZZI

Simposio; LVII SAIB Meeting - XVI SAMIGE Meeting; 2021

Selenium(Se) is an essential micronutrient present as selenocysteine in seleno-enzymes,which are involved in aged-related diseases. Some lactic acid bacteria canreduce inorganic Se salts into seleno-amino acids. Se ingestion is usuallybelow the recommended dietary intake (RDI). The ability of Se-enriched (selenized)Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 toresist different stress culture conditions was evaluated to further use thesestrains in a mixed starter culture for beverage fermentation. Selenizationincreased resistance to bile salts (10 %) of L. brevis CRL2051 and to oxidative stress (17 %, 8-h incubation) ofF. tropaeoli compared tonon-selenized cells, respectively. However, no differences in acid stressresistance by both selenized strains were found. A fermented milk-orange-mangojuice was formulated using selenized cells of both strains, which could grow andbiotransform inorganic Se into Se-amino acids (45.2 µg/L) after 14 h of incubation.Also, the strains survived a 52-day storage period and in vitro gastrointestinaltract conditions. After intestinal digestion, selenocysteine andselenomethionine were detected (25.8 and 2.4 µg/L, respectively) in the solublebeverage fraction. These results showed that intake of 250 ml of this fermenteddrink provides 64% of the Se RDI, of which 28% is composed of seleno-aminoacids.