Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins

Food Research International

Volumn 89, Issue , 2016, Pages 488-494

  Carrizo, Silvana L ^a   Montes de Oca, Cecilia E ^a   Laiño, Jonathan E ^a   Suarez, Nadia E ^a   Vignolo, Graciela ^a   LeBlanc, Jean Guy ^a   Rollán, Graciela ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b Universidad del Norte Santo Tomas de Aquino   (Argentina)

Author keywords

Folate; Lactic acid bacteria; Phytase; Quinoa; Riboflavin

Indexed keywords

BIODEGRADATION; ENZYMES; LABORATORIES; LACTIC ACID; STRAIN;

FOLATE; LACTIC ACID BACTERIA; PHYTASES; QUINOA; RIBOFLAVIN;

BACTERIA;

EID: 84994523241     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.08.013     Document Type: Article

References (56)

1. Alfonzo, A., Ventimiglia, G., Corona, O., Di Gerlando, R., Gaglio, R., Francesca, N.,.. Settanni, L., Diversity and technological potential of lactic acid bacteria of wheat flours. Food Microbiology 36:2 (2013), 343–354, 10.1016/j.fm.2013.07.003.
2. Altschul, S.F., Gish, W., Miller, W., Myers, E.W., Lipman, D.J., Basic local alignment search tool. Journal of Molecular Biology 215:3 (1990), 403–410.
3. Alvarez-Jubete, L., Arendt, E., Gallagher, E., Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology 21:2 (2010), 106–113.
4. Anastasio, M., Pepe, O., Cirillo, T., Palomba, S., Blaiotta, G., Villani, F., Selection and use of phytate-degrading lab to improve cereal-based products by mineral solubilization during dough fermentation. Journal of Food Science 75 (2010), M28–M35.
5. Arendt, E.K., Zannini, E., Cereal grains for the food and beverage industries. 2013, Elsevier.
6. Bonifacio, A., Chenopodium sp.: Genetic resources, ethnobotany, and geographic distribution. Food Reviews International 19:1–2 (2003), 1–7.
7. Calderon Santoyo, M., Loiseau, G., Sanoja, R.R., Guyot, J., Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0. International Journal of Food Microbiology 80:1 (2003), 77–87.
8. Capozzi, V., Russo, P., Dueñas, M.T., López, P., Spano, G., Lactic acid bacteria producing B-group vitamins: A great potential for functional cereals products. Applied Microbiology and Biotechnology 96:6 (2012), 1383–1394.
9. Cizeikiene, D., Juodeikiene, G., Bartkiene, E., Damasius, J., Paskevicius, A., Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread. International Journal of Food Science and Nutrition 66 (2015), 736–742.
10. Coda, R., Nionelli, L., Rizzello, C., De Angelis, M., Tossut, P., Gobbetti, M., Spelt and emmer flours: Characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making. Journal of Applied Microbiology 108:3 (2010), 925–935.
11. Coda, R., Di Cagno, R., Rizzello, C.G., Nionelli, L., Edema, M.O., Gobbetti, M., Utilization of African grains for sourdough bread making. Journal of Food Science 76:6 (2011), M329–M335.
12. Coda, R., Di Cagno, R., Gobbetti, M., Rizzello, C.G., Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation. Food Microbiology 37 (2014), 51–58.
13. Cole, J.R., Wang, Q., Cardenas, E., Fish, J., Chai, B., Farris, R.J.,.. Garrity, G.M., The Ribosomal Database Project: Improved alignments and new tools for rRNA analysis. Nucleic Acids Research 37:Suppl. 1 (2009), D141–D145.
14. Corsetti, A., Settanni, L., Lactobacilli in sourdough fermentation. Food Research International 40:5 (2007), 539–558.
15. De Angelis, M., Mariotti, L., Rossi, J., Servili, M., Fox, P.F., Rollán, G., Gobbetti, M., Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1. Applied and Environmental Microbiology 68:12 (2002), 6193–6201.
16. De Angelis, M., Gallo, G., Corbo, M.R., McSweeney, P.L., Faccia, M., Giovine, M., Gobbetti, M., Phytase activity in sourdough lactic acid bacteria: Purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. International Journal of Food Microbiology 87:3 (2003), 259–270.
17. de Man, J.C., Rogosa, M., Sharpe, M.E., A medium for the cultivation of lactobacilli. Journal of Applied Microbiology 23:1 (1960), 130–135.
18. De Vuyst, L., Neysens, P., The sourdough microflora: Biodiversity and metabolic interactions. Trends in Food Science & Technology 16:1 (2005), 43–56.
19. Edgar, R.C., MUSCLE: Multiple sequence alignment with high accuracy and high throughput. Nucleic Acids Research 32:5 (2004), 1792–1797.
20. Fischer, M.M., Egli, I.M., Aeberli, I., Hurrell, R.F., Meile, L., Phytic acid degrading lactic acid bacteria in tef-injera fermentation. International Journal of Food Microbiology 190 (2014), 54–60.
21. Fontana, C., Cocconcelli, P.S., Vignolo, G., Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages. International Journal of Food Microbiology 103:2 (2005), 131–142.
22. Gaspar, P., Carvalho, A.L., Vinga, S., Santos, H., Neves, A.R., From physiology to systems metabolic engineering for the production of biochemicals by lactic acid bacteria. Biotechnology Advances 31:6 (2013), 764–788.
23. Gobbetti, M., De Angelis, M., Arnaut, P., Tossut, P., Corsetti, A., Lavermicocca, P., Added pentosans in breadmaking: Fermentations of derived pentoses by sourdough lactic acid bacteria. Food Microbiology 16:4 (1999), 409–418.
24. Harth, H., Van Kerrebroeck, S., De Vuyst, L., Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions. International Journal of Food Microbiology 228 (2016), 22–32.
25. Hébert, E., Raya, R., Tailliez, P., de Giori, G.S., Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation. International Journal of Food Microbiology 59:1 (2000), 19–27.
26. Juarez del Valle, M., Laiño, J.E., de Giori, G.S., LeBlanc, J.G., Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk. Food Research International 62 (2014), 1015–1019.
27. Kariluoto, S., Edelmann, M., Nyström, L., Sontag-Strohm, T., Salovaara, H., Kivelä, R.,.. Piironen, V., In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices. International Journal of Food Microbiology 176 (2014), 38–48.
28. Kleerebezem, M., Boekhorst, J., van Kranenburg, R., Molenaar, D., Kuipers, O.P., Leer, R.,.. Fiers, M.W., Complete genome sequence of Lactobacillus plantarum WCFS1. Proceedings of the National Academy of Sciences 100:4 (2003), 1990–1995.
29. Kumar, V., Sinha, A.K., Makkar, H.P., Becker, K., Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry 120:4 (2010), 945–959.
30. Laiño, J.E., LeBlanc, J.G., Savoy de Giori, G., Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts. Canadian Journal of Microbiology 58 (2012), 581–588.
31. Laiño, J.E., del Valle, M.J., de Giori, G.S., LeBlanc, J.G.J., Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk. International Journal of Food Microbiology 191 (2014), 10–16.
32. Lamothe, L.M., Srichuwong, S., Reuhs, B.L., Hamaker, B.R., Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans. Food Chemistry 167 (2015), 490–496.
33. LeBlanc, J., Laino, J., del Valle, M.J., Vannini, V., Van Sinderen, D., Taranto, M.,.. Sesma, F., B-group vitamin production by lactic acid bacteria–current knowledge and potential applications. Journal of Applied Microbiology 111:6 (2011), 1297–1309.
34. Lee, H., Gilliland, S., Carter, S., Amylolytic cultures of Lactobacillus acidophilus: Potential probiotics to improve dietary starch utilization. Journal of Food Science 66:2 (2001), 338–344.
35. Meroth, C.B., Walter, J., Hertel, C., Brandt, M.J., Hammes, W.P., Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Applied and Environmental Microbiology 69:1 (2003), 475–482.
36. Minervini, F., De Angelis, M., Di Cagno, R., Pinto, D., Siragusa, S., Rizzello, C.G., Gobbetti, M., Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I. Food Microbiology 27:7 (2010), 897–908.
37. Mohammed, S.I., Steenson, L.R., Kirleis, A.W., Isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of Sudanese kisra. Applied and Environmental Microbiology 57:9 (1991), 2529–2533.
38. Moore, M.M., Juga, B., Schober, T.J., Arendt, E.K., Effect of lactic acid bacteria on properties on gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread. Cereal Chemistry 84 (2007), 357–364.
39. Moroni, A.V., Arendt, E.K., Morrissey, J.P., Dal Bello, F., Development of buckwheat and teff sourdoughs with the use of commercial starters. International Journal of Food Microbiology 142:1 (2010), 142–148.
40. Moroni, A.V., Arendt, E.K., Dal Bello, F., Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. Food Microbiology 28:3 (2011), 497–502.
41. Nascimento, A.C., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A.S.,.. Castanheira, I., Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements. Food Chemistry 148 (2014), 420–426.
42. Nuobariene, L., Hansen, A., Jespersen, L., Arneborg, N., Phytase-active yeasts from grain-based food and beer. Journal of Applied Microbiology 110:6 (2011), 1370–1380.
43. Nuobariene, L., Cizeikiene, D., Gradzeviciute, E., Hansen, Å.S., Rasmussen, S.K., Juodeikiene, G., Vogensen, F.K., Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification. LWT- Food Science and Technology 63:1 (2015), 766–772.
44. Peñas, E., Uberti, F., di Lorenzo, C., Ballabio, C., Brandolini, A., Restani, P., Biochemical and immunochemical evidences supporting the inclusion of quinoa (Chenopodium quinoa Willd.) as a gluten-free ingredient. Plant Foods for Human Nutrition 69:4 (2014), 297–303.
45. Pospiech, A., Neumann, B., A versatile quick-prep of genomic DNA from gram-positive bacteria. Trends in Genetics 11:6 (1995), 217–218.
46. Repo-Carrasco-Valencia, R., Hellstrom, J.K., Pihlava, J.M., Mattila, P.H., Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus). Food Chemistry 120 (2010), 128–133.
47. Russo, P., Capozzi, V., Arena, M.P., Spadaccino, G., Dueñas, M.T., López, P.,.. Spano, G., Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread. Applied Microbiology and Biotechnology 98:8 (2014), 3691–3700.
48. Sandberg, A.S., Andlid, T., Phytogenic and microbial phytases in human nutrition. International Journal of Food Science and Technology 37:7 (2002), 823–833.
49. Sanni, A., Morlon-Guyot, J., Guyot, J., New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods. International Journal of Food Microbiology 72:1 (2002), 53–62.
50. Shimizu, M., Purification and characterization of phytase from Bacillus subtilis (natto) N–77. Bioscience, Biotechnology, and Biochemistry 56:8 (1992), 1266–1269.
51. Songré-Ouattara, L., Mouquet-Rivier, C., Icard-Vernière, C., Humblot, C., Diawara, B., Guyot, J.-P., Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition. International Journal of Food Microbiology 128:2 (2008), 395–400.
52. Sterr, Y., Weiss, A., Schmidt, H., Evaluation of lactic acid bacteria for sourdough fermentation of amaranth. International Journal of Food Microbiology 136:1 (2009), 75–82.
53. Van der Meulen, R., Scheirlinck, I., Van Schoor, A., Huys, G., Vancanneyt, M., Vandamme, P., De Vuyst, L., Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs. Applied and Environmental Microbiology 73:15 (2007), 4741–4750.
54. Vanos, V., Cox, L., Rapid routine method for the detection of lactic acid bacteria among competitive flora. Food Microbiology 3 (1986), 223–234.
55. Vogelmann, S.A., Seitter, M., Singer, U., Brandt, M.J., Hertel, C., Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. International Journal of Food Microbiology 130:3 (2009), 205–212.
56. Wright, K., Pike, O., Fairbanks, D., Huber, C., Composition of Atriplex hortensis, sweet and bitter Chenopodium quinoa seeds. Journal of Food Science 67:4 (2002), 1383–1385.