Extracellular vesicles in food biotechnology
The purpose of this article is to bring attention to the potential importance of extracellular vesicles (EVs) of microbial origin in the production of fermented foods. We anticipate that understanding the role of the EVs in these processes will contribute to the development of new tools in food biotechnology. The reasons that lead us to make such claim are given as: (i) the production of EVs is a widespread feature in all domains of life; (ii) a growing number of functions are being identified for EVs, the most prominent one being biological communication; (iii) the study of EVs has become important for the understanding of biological processes and as a diagnostic and therapeutic tool in the biomedical sciences; (iv) many fermented foods require the activity of microbial consortia involving multiple species; (v) an increasing number of studies are showing that interactions between microorganisms may be relevant in the development of fermentation processes and would therefore be of biotechnological interest (Curiel et al., 2017; Tronchoni et al., 2017; Conacher et al., 2019).
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2021-01
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dig-icvv-es-10261-2235712022-02-24T15:06:06Z Extracellular vesicles in food biotechnology Morales, Pilar Mencher-Beltrán, Ana Tronchoni, Jordi González García, Ramón Ministerio de Ciencia, Innovación y Universidades (España) Mencher-Beltrán, Ana [0000-0001-9773-0496] Tronchoni, Jordi [0000-0001-9227-2713] González García, Ramón [0000-0001-7388-1660] The purpose of this article is to bring attention to the potential importance of extracellular vesicles (EVs) of microbial origin in the production of fermented foods. We anticipate that understanding the role of the EVs in these processes will contribute to the development of new tools in food biotechnology. The reasons that lead us to make such claim are given as: (i) the production of EVs is a widespread feature in all domains of life; (ii) a growing number of functions are being identified for EVs, the most prominent one being biological communication; (iii) the study of EVs has become important for the understanding of biological processes and as a diagnostic and therapeutic tool in the biomedical sciences; (iv) many fermented foods require the activity of microbial consortia involving multiple species; (v) an increasing number of studies are showing that interactions between microorganisms may be relevant in the development of fermentation processes and would therefore be of biotechnological interest (Curiel et al., 2017; Tronchoni et al., 2017; Conacher et al., 2019). Author’s work on EVs is funded by the Spanish Government through grants PID2019‐105159RB‐I00 and BES‐2016‐077557 (training contract for AM). JT was funded by FGCSIC by the COMFUTURO program. Peer reviewed 2020-11-24T11:14:28Z 2020-11-24T11:14:28Z 2021-01 artículo http://purl.org/coar/resource_type/c_6501 Microbial Biotechnology (2020) 1751-7915 http://hdl.handle.net/10261/223571 10.1111/1751-7915.13657 32864900 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019‐105159RB‐I00 PID2019‐105159RB‐I00/AEI/10.13039/501100011033 info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63629-R Publisher's version http://dx.doi.org/10.1111/1751-7915.13657 Sí open John Wiley & Sons |
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The purpose of this article is to bring attention to the potential importance of extracellular vesicles (EVs) of microbial origin in the production of fermented foods. We anticipate that understanding the role of the EVs in these processes will contribute to the development of new tools in food biotechnology. The reasons that lead us to make such claim are given as: (i) the production of EVs is a widespread feature in all domains of life; (ii) a growing number of functions are being identified for EVs, the most prominent one being biological communication; (iii) the study of EVs has become important for the understanding of biological processes and as a diagnostic and therapeutic tool in the biomedical sciences; (iv) many fermented foods require the activity of microbial consortia involving multiple species; (v) an increasing number of studies are showing that interactions between microorganisms may be relevant in the development of fermentation processes and would therefore be of biotechnological interest (Curiel et al., 2017; Tronchoni et al., 2017; Conacher et al., 2019). |
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Ministerio de Ciencia, Innovación y Universidades (España) |
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Ministerio de Ciencia, Innovación y Universidades (España) Morales, Pilar Mencher-Beltrán, Ana Tronchoni, Jordi González García, Ramón |
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artículo |
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Morales, Pilar Mencher-Beltrán, Ana Tronchoni, Jordi González García, Ramón |
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Morales, Pilar Mencher-Beltrán, Ana Tronchoni, Jordi González García, Ramón Extracellular vesicles in food biotechnology |
author_sort |
Morales, Pilar |
title |
Extracellular vesicles in food biotechnology |
title_short |
Extracellular vesicles in food biotechnology |
title_full |
Extracellular vesicles in food biotechnology |
title_fullStr |
Extracellular vesicles in food biotechnology |
title_full_unstemmed |
Extracellular vesicles in food biotechnology |
title_sort |
extracellular vesicles in food biotechnology |
publisher |
John Wiley & Sons |
publishDate |
2021-01 |
url |
http://hdl.handle.net/10261/223571 |
work_keys_str_mv |
AT moralespilar extracellularvesiclesinfoodbiotechnology AT mencherbeltranana extracellularvesiclesinfoodbiotechnology AT tronchonijordi extracellularvesiclesinfoodbiotechnology AT gonzalezgarciaramon extracellularvesiclesinfoodbiotechnology |
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1777670998864166912 |