Selenium accumulation characteristics and biotransformation potentiality in Pichia kudriavzevii

被引:5
|
作者
Wang, Huijuan [1 ]
Shi, Dan [1 ]
Chen, Yue [1 ]
Chen, Ke [1 ]
Wang, Zhouli [1 ]
Yuan, Yahong [1 ,2 ]
Yue, Tianli [1 ,2 ]
机构
[1] Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Road, Yangling 712100, Shaanxi, Peoples R China
[2] Northwest Univ, Coll Food Sci & Technol, Xian 710069, Peoples R China
基金
中国国家自然科学基金;
关键词
Selenium accumulation; Organic selenium; Probiotics properties; Antioxidant activities; ANTIOXIDANT;
D O I
10.1016/j.fbio.2024.104119
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study researched a Se -enriched dominant Pichia kudriavzevii 1845 for its potential as a selenium (Se) supplement. The results showed that under optimal conditions, the total Se amount within Se - enriched P. kudriavzevii 1845 (SeY) was 680.86 +/- 20.98, with organic forms accounting for 84.88 +/- 1.52%. Importantly, Se -enrichment did not negatively affect the ultrastructure of the strain, and seleno-nanoparticles were observed on the surface and inside of SeY. The enriched Se was transferred from the surface to the interior and evenly distributed in the cytoplasm of yeast. Additionally, Se enrichment significantly improved the probiotic abilities of the strain, including hydrophobicity and auto -aggregation. The survival rate of SeY during gastrointestinal digestion was not affected. Furthermore, SeY exhibited increased antioxidant properties, such as radical scavenging capacity and antioxidative enzymes. This research demonstrate that SeY has great potential as a Se supplement to address Se deficiency.
引用
收藏
页数:11
相关论文
共 50 条
  • [41] Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality
    Elhalis, Hosam
    Cox, Julian
    Frank, Damian
    Zhao, Jian
    FRONTIERS IN MICROBIOLOGY, 2021, 12
  • [42] Integrating azo dye degradation and lipid accumulation by Candida tropicalis and Pichia kudriavzevii along with insights into underlying metabolomics for treatment of textile effluents
    Dantroliya, Sadik
    Doshi, Pooja
    Raval, Ishan
    Joshi, Chaitanya
    Joshi, Madhvi
    BIOCHEMICAL ENGINEERING JOURNAL, 2024, 212
  • [43] The ester production capacity of Pichia kudriavzevii based on functional annotation of genes
    Xiao, Junwen
    Mou, Feiyan
    Mao, Wending
    Fang, Shangling
    Chen, Hui
    Liao, Bei
    Chen, Maobin
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2023, 39 (11):
  • [44] Insights of Pichia kudriavzevii SVMS2019 for cellulase production and fermentation into ethanol
    Poomani, Merlin Sobia
    Mariappan, Iyyadurai
    Muthan, Krishnaveni
    Subramanian, Venkatesh
    RENEWABLE ENERGY, 2024, 225
  • [45] Biotransformation of selenium in multispecies biofilm
    Yang, S. -I.
    Lawrence, J. R.
    Pickering, I. J.
    GEOCHIMICA ET COSMOCHIMICA ACTA, 2010, 74 (12) : A1176 - A1176
  • [46] Differential consumption of malic acid and fructose in apple musts by Pichia kudriavzevii strains
    Mazzucco, Maria Belen
    Rodriguez, Maria Eugenia
    Caballero, Adriana Catalina
    Lopes, Christian Ariel
    JOURNAL OF APPLIED MICROBIOLOGY, 2024, 135 (02)
  • [47] Effects of Lactic Acid Stress on the Solid-state Fermentation of Pichia kudriavzevii
    Pan W.
    Lin X.
    Yang X.
    Xu Y.
    Hou X.
    Science and Technology of Food Industry, 2024, 45 (04) : 116 - 122
  • [48] Insights of Pichia kudriavzevii SVMS2019 for cellulase production and fermentation into ethanol
    Poomani, Merlin Sobia
    Mariappan, Iyyadurai
    Muthan, Krishnaveni
    Subramanian, Venkatesh
    Renewable Energy, 2024, 225
  • [49] 乳酸胁迫对Pichia kudriavzevii固态发酵特性的影响
    潘婉舒
    林晓芳
    杨小平
    徐洋
    侯鑫
    食品工业科技, 2024, 45 (04) : 116 - 122
  • [50] Effect of inorganic salt stress on the thermotolerance and ethanol production at high temperature of Pichia kudriavzevii
    Li, Chunsheng
    Li, Laihao
    Yang, Xianqing
    Wu, Yanyan
    Zhao, Yongqiang
    Wang, Yueqi
    ANNALS OF MICROBIOLOGY, 2018, 68 (05) : 305 - 312