Response of lactic acid bacteria to milk fortification with dietary zinc salts

International Dairy Journal

Volumn 25, Issue 1, 2012, Pages 52-59

  Aquilanti, Lucia ^a   Kahraman, Ozge ^a   Zannini, Emanuele ^a   Osimani, Andrea ^a   Silvestri, Gloria ^a   Ciarrocchi, Floriana ^a   Garofalo, Cristiana ^a   Tekin, Ebru ^a   Clementi, Francesca ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ASPARTATES; CHEESE-MAKING; FOOD FORTIFICATION; HUMAN BODIES; LACTIC ACID BACTERIA; PHYSIOLOGICAL FUNCTIONS; SKIM MILKS; STORAGE CAPACITY; STRAIN-DEPENDENT; ZINC DEFICIENCY; ZINC SALTS; ZINC SOURCES; ZINC SULPHATE;

ACIDIFICATION; BACTERIA; LACTIC ACID; MILITARY ENGINEERING; SALTS;

ZINC;

BACTERIA (MICROORGANISMS);

EID: 84860671737     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.12.006     Document Type: Article

References (61)

1. Abd-Rabou N.S., Zaghloul A.H., Seleet F.L., El-Hofi M.A. Properties of Edam cheese fortified by dietary zinc salts. Journal of American Science 2010, 6:441-446.
2. Akopyanz N., Bukanov N.O., Westblom T.U., Kresovich S., Berg D.E. DNA diversity among clinical isolates of Helicobacter pylori detected by PCR-based RAPD fingerprinting. Nucleic Acids Research 1992, 20:5137-5142.
3. Al-Awadi F.M., Srikumar T.S. Trace elements and their distribution in protein fractions of camel milk in comparison to other commonly consumed milks. Journal of Dairy Research 2001, 68:463-469.
4. Aquilanti L., Carbini A., Santarelli S., Silvestri G., Garofalo C., Clementi F. Characterization of Lactobacillus helveticus strains producing antihypertensive peptides by RAPD and inverse-PCR of IS elements. Beneficial Microbes 2010, 1:229-242.
5. Aquilanti L., Silvestri G., Zannini E., Osimani A., Santarelli S., Clementi F. Phenotypic, genotypic, and technological characterization of resident lactic acid bacteria in Pecorino cheese from central Italy. Journal of Applied Microbiology 2007, 103:948-960.
6. Boccio J., Montiero J.B. Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpoint. Revista de Nutrição 2004, 17:71-78.
7. Bollet C., Vignoli C., De Micco P. Molecular cloning of a specific DNA probe for the identification of Bacillus licheniformis. Microbiologica 1992, 15:291-295.
8. Boyaval P. Lactic acid bacteria and metal ions. Lait 1989, 69:87-113.
9. Brown K.H., Baker S.K. Galvanizing action: conclusions and next steps for mainstreaming zinc interventions in public health programs. Food and Nutrition Bulletin 2009, 30:S179-S184.
10. Brulé G., Fauquant J. Interactions des protéines du lait et des oligoéléments. Lait 1982, 62:323-331.
11. Ciarrocchi F., Natale V., Aquilanti L., Clementi F. Autochthonous lactic acid bacteria in the production of mozzarella cheese. Australian Journal of Dairy Technology 2006, 61:122.
12. Cichoscki A.J., Valduga E., Valduga A.T., Tornadijo M.E., Fresno J.M. Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening. Food Control 2002, 13:329-336.
13. Cocconcelli P.S., Porro D., Galandini S., Senini L. Development of RAPD protocol for typing of the lactic acid bacteria and enterococci. Letters in Applied Microbiology 1995, 21:376-379.
14. de la Fuente M.A., Fontecha J., Juárez M. Partition of main and trace minerals in milk: effect of ultracentrifugation, rennet coagulation and dialysis on soluble phase separation. Journal of Agricultural and Food Chemistry 1996, 44:1988-1992.
15. de la Fuente M.A., Olano A., Juarez M. Distribution of calcium, magnesium, phosphorus, zinc, manganese, copper and iron between the soluble and colloidal phases of ewe's and goat 's milk. Lait 1997, 77:515-520.
16. Delorme C. Safety assessment of dairy microorganisms: Streptococcus thermophilus. International Journal of Food Microbiology 2008, 126:274-277.
17. Diaz-Castro J., Alferez M.J.M., Lopez-Aliaga I., Nestares T., Campos M.S. Effect of calcium-supplemented goat or cow milk on zinc status in rats with nutritional ferropenic anaemia. International Dairy Journal 2009, 19:116-121.
18. Dice L.R. Measures of the amount of ecological association between species. Ecology 1945, 26:297-302.
19. Drago S.R., Valencia M.E. Effect of fermentation on iron, zinc, and calcium availability from iron-fortified dairy products. Journal of Food Science 2002, 67:3130-3134.
20. Durlu-Ozkaya F., Xanthopoulos V., Tunaii N., Litopoulou-Tzanetaki E. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk. Journal of Applied Microbiology 2001, 91:861-870.
21. Dursun N., Aydogan S. Comparative effects of calcium deficiency and supplements on the intestinal absorption of zinc in rats. Japanese Journal of Physiology 1994, 44:157-166.
22. Ellwood D.C., Tempest D.W. Effects of environment on bacterial wall content and composition. Advances in Microbial Physiology 1972, 7:83-117.
23. Gambelli L., Belloni P., Ingrao G., Pizzoferrato L., Santaroni G.P. Minerals and trace elements in some Italian dairy products. Journal of Food Composition and Analysis 1999, 12:27-35.
24. Giraffa G., Andrighetto C., Antonello C., Gatti M., Lazzi C., Marcazzan G., et al. Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin. International Journal of Food Microbiology 2004, 91:129-139.
25. Gulbas S.Y., Saldamli I. The effect of selenium and zinc fortification on the quality of Turkish white cheese. International Journal of Food and Nutrition 2005, 56:141-146.
26. Hallberg L., Brune M., Erlandsson M., Sandberg A.S., Rossander-Hultén L. Calcium: effect of different amounts on nonheme- and heme-iron absorption in humans. American Journal of Clinical Nutrition 1991, 53:112-119.
27. 2 on glycolysis in human oral microbes. Archives of Oral Biology 2002, 47:117-129.
28. Hess S.Y., Brown K.H. Impact of zinc fortification on zinc nutrition. Food and Nutrition Bulletin 2009, 30:79-107.
29. Huey B., Hall J. Hypervariable DNA fingerprinting in Escherichia coli minisatellite probe from bacteriophage M13. Journal of Bacteriology 1989, 171:2528-2532.
30. Huggins A.R., Sandine W.E. Differentiation of fast and slow milk-coagulating isolates in strains of lactic streptococci. Journal of Dairy Science 1984, 67:1674-1679.
31. Hunt J.R. Bioavailability of iron, zinc, and other trace minerals from vegetarian diets. American Journal of Clinical Nutrition 2003, 78:633S-639S.
32. IDF Lait. Détermination de la teneur en azote. Détermination de la teneur en azote non protéique. International Standard FIL-IDF 20B 1993, International Dairy 7 Federation, Brussels, Belgium.
33. Istituto Superiore di Sanità (ISS) ISTISAN, 96/34 Metodi di analisi per il controllo chimico degli alimenti. Rapporti ISTISAN 96/34 1996, 132-133. Istituto Superiore di Sanità, Rome.
34. Lante A., Lomolino G., Cagnin M., Spettoli P. Content and characterization of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES. Food Control 2006, 17:229-233.
35. Lönnerdal B. Dietary factors influencing zinc absorption. Journal of Nutrition 2000, 150:1378S-1383S.
36. MacLeod R. Dependence of the toxicity of cations for lactic acid bacteria on pH and incubation time. Journal of Bacteriology 1954, 67:23-26.
37. MacLeod R., Snell E.E. The relation of ion antagonism to the inorganic nutrition of lactic acid bacteria. Journal of Bacteriology 1950, 59:783-792.
38. Maret W., Sandstead H.H. Zinc requirements and the risks and benefits of zinc supplementation. Journal of Trace Elements in Medicine and Biology 2006, 20:3-18.
39. Marquis R.E., Mayzel K., Cartensen E.L. Cation exchange in cell walls of Gram-positive bacteria. Canadian Journal of Microbiology 1976, 22:975-982.
40. Peryam D.R., Pilgrim F.J. Hedonic scale method of measuring food preferences. Food Technology 1957, 11:9-14.
41. Prasad A.S. Impact of the discovery of human zinc deficiency on health. Journal of the American College of Nutrition 2009, 28:257-265.
42. Reis P.M., Lourenço P., Domingos A., Clemente A., Pais M.S., Malcata F.X. Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese. International Dairy Journal 2000, 10:775-780.
43. Rosado J.L. Zinc and copper: proposed fortification levels and recommended zinc compounds. Journal of Nutrition 2003, 133:2985S-2989S.
44. Rosado J.L., Diaz M., Gonzalez K., Griffin I., Abrams S.A., Preciado R. The addition of milk or yoghurt to a plant-based diet increases zinc bioavailability but does not affect iron bioavailability in women. Journal of Nutrition 2004, 135:465-468.
45. Salgueiro J., Leonardi N., Zubillaga M., Weill R., Goldman C., Calmanovici G., et al. Determination of relative bioavailability of zinc in a Petit Suisse cheese using weight gain and bone zinc content in rats as markers. Biological Trace Element Research 2005, 104:261-267.
46. Salgueiro J., Leonardi N., Zubillaga M., Weill R., Goldman C., Calmanovici G., et al. Normal growth rate in rats is recovered after a period of zinc deficiency by restoration of zinc supply by means of a zinc-fortified petit Suisse cheese. Biological Trace Element Research 2005, 104:269-273.
47. Salgueiro M.J., Zubillaga M.B., Lysionek A.E., Caro R.A., Weill R., Boccio J.R. The role of zinc in the growth and development of children. Nutrition 2002, 18:510-519.
48. Salgueiro M.J., Zubillaga M.B., Lysionek A.E., Caro R.A., Weill R., Boccio J.R. Fortification strategies to combat zinc and iron deficiency. Nutrition Reviews 2002, 60:52-58.
49. Sandström B., Keen C.L., Lönnerdal B. An experimental model for studies of zinc bioavailability from milk and infant formulas using extrinsic labeling. American Journal of Clinical Nutrition 1983, 34:420-448.
50. Sheehan J.J., Fenelon M.A., Wilkinson M.G., McSweeney P.L.H. Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures. International Dairy Journal 2007, 17:704-716.
51. Simova E., Ivanov G., Simov Z. Growth and activity of Bulgarian yoghurt starter culture in iron-fortified milk. Journal of Industrial Microbiology and Biotechnology 2008, 35:1109-1115.
52. Singh H., Flynn A., Fox P.F. Zinc binding in bovine milk. Journal of Dairy Research 1989, 56:249-263.
53. Soxhlet F. Die gewichtsanalytische Bestimmung des Milchfettes. Dinglers Polytechnisches Journal 1879, 232:461.
54. Svec M.H. The effect of some metallic ions on lactobacilli. Archives of Biochemistry 1948, 17:11-19.
55. Takasugi S., Matsui T., Omori H., Yano H. Excess calcium increases bone zinc concentration without affecting zinc absorption in rats. Biological Trace Element Research 2007, 116:311-320.
56. EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile.
57. EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test.
58. EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test.
59. Walter A., Rimbach G., Most E., Pallauf J. Effect of calcium supplements to a maize-soya diet on the bioavailability of minerals and trace elements and the accumulation of heavy metals in growing rats. Journal of Veterinary Medicine A 2000, 47:367-377.
60. Watson G.K., Cummins D., Van der Ouderaa F.J.G. Inhibition of acid production by Streptococcus mutans NCTC 10499 by zinc and the effect of metal speciation. Caries Research 1991, 25:431-437.
61. WHO Environmental Health Criteria 221: Zinc. 2001, World Health Organization, Geneva, Switzerland.