Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria
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| Format: | artículo biblioteca |
| Language: | English |
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Elsevier
2024-02-02
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| Subjects: | Enriched food, Lactic acid bacteria, Riboflavin, Soy beverage, Rib, |
| Online Access: | http://hdl.handle.net/10261/354763 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85180969605 |
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dig-inia-es-10261-3547632024-10-29T21:38:36Z Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria Langa, Susana Peirotén, Ángela Rodríguez, Susana Calzada, Javier Prieto-Paredes, Rubén Curiel, José Antonio Landete, José María Ministerio de Ciencia e Innovación (España) Agencia Estatal de Investigación (España) CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Langa, Susana [0000-0003-2729-219X] Peirotén, Ángela [0000-0002-1532-8530] Calzada, Javier [0000-0003-4050-058X] Prieto-Paredes, Rubén [0000-0003-0342-7766] Curiel, José Antonio [0000-0002-0111-1437] Landete, José María [0000-0002-5147-3989] Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72] Enriched food Lactic acid bacteria Riboflavin Soy beverage Rib 8 Pág. Some lactic acid bacteria (LAB) have the ability to synthesize riboflavin, a trait linked to the presence of ribG, ribB, ribA and ribH genes located in the rib operon. Previous screening of riboflavin producers identified several LAB strains belonging to different species with this ability, but none of them surpassed 0.25 mg/L production of the vitamin. In this study, we explored two strategies to obtain riboflavin-overproducing strains: by roseoflavin selection of mutants, and by the transformation of selected strains with plasmids pNZ:TuR.rib or pNZ:TuB.rib containing the genes ribG, ribB, ribA and ribH from Lactococcus cremoris MG1363. The resulting riboflavin-overproducing strains were able to produce yields between 0.5 and 6 mg/L in culture media and several of them were selected for the fermentation of soy beverages. Riboflavin in bio-enriched soy beverages was evaluated by direct fluorescence measurement and high-performance liquid chromatography-fluorescence analysis. Soy beverages fermented with the recombinant strains Lactococcus cremoris ESI 277 pNZ:TuB.rib and Lactococcus lactis INIA 12 pNZ:TuR.rib showed the highest riboflavin yields (>5 mg/L) after 24 h fermentation. On the other hand, roseoflavin-resistant mutant Limosilactobacillus fermentum INIA P143R2 was able to enrich fermented soy beverages with 1.5 mg/L riboflavin. Riboflavin-overproducing LAB strains constitute a good option for riboflavin enrichment of soy beverages by fermentation and the commercialization of such beverages could be very useful to prevent riboflavin deficiency. This work was supported by the project PID2020-11960RB-I00 from the Spanish Ministry of Science and Innovation. We thank Environment and Agronomy Department (INIA-CSIC) for Spark20M access. Peer reviewed 2024-04-24T06:16:10Z 2024-04-24T06:16:10Z 2024-02-02 artículo http://purl.org/coar/resource_type/c_6501 International Journal of Food Microbiology 411: e110547 (2024) 0168-1605 http://hdl.handle.net/10261/354763 10.1016/j.ijfoodmicro.2023.110547 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 38150774 2-s2.0-85180969605 https://api.elsevier.com/content/abstract/scopus_id/85180969605 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI//PID2020-11960RB-I00 Departamento de Tecnología de los alimentos Publisher's version https://doi.org/10.1016/j.ijfoodmicro.2023.110547 Sí open application/pdf Elsevier |
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ES |
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dig-inia-es |
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biblioteca |
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English |
| topic |
Enriched food Lactic acid bacteria Riboflavin Soy beverage Rib Enriched food Lactic acid bacteria Riboflavin Soy beverage Rib |
| spellingShingle |
Enriched food Lactic acid bacteria Riboflavin Soy beverage Rib Enriched food Lactic acid bacteria Riboflavin Soy beverage Rib Langa, Susana Peirotén, Ángela Rodríguez, Susana Calzada, Javier Prieto-Paredes, Rubén Curiel, José Antonio Landete, José María Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria |
| description |
8 Pág. |
| author2 |
Ministerio de Ciencia e Innovación (España) |
| author_facet |
Ministerio de Ciencia e Innovación (España) Langa, Susana Peirotén, Ángela Rodríguez, Susana Calzada, Javier Prieto-Paredes, Rubén Curiel, José Antonio Landete, José María |
| format |
artículo |
| topic_facet |
Enriched food Lactic acid bacteria Riboflavin Soy beverage Rib |
| author |
Langa, Susana Peirotén, Ángela Rodríguez, Susana Calzada, Javier Prieto-Paredes, Rubén Curiel, José Antonio Landete, José María |
| author_sort |
Langa, Susana |
| title |
Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria |
| title_short |
Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria |
| title_full |
Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria |
| title_fullStr |
Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria |
| title_full_unstemmed |
Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria |
| title_sort |
riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria |
| publisher |
Elsevier |
| publishDate |
2024-02-02 |
| url |
http://hdl.handle.net/10261/354763 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85180969605 |
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