Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats

Riboflavin deficiency is common in many parts of the world, particularly in developing countries. The use of riboflavin-producing strains in the production of dairy products such as fermented milks, yogurts, and cheeses is feasible and economically attractive because it would decrease the costs invo...

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Autores: Leblanc, Jean Guy Joseph, Burgess, Catherine, Sesma, Fernando Juan Manuel, Savoy, Graciela, van Sinderen, Douwe
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2005
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/56485
Acceso en línea:http://hdl.handle.net/11336/56485
Access Level:acceso abierto
Palabra clave:Fermented Milk
Genetically Modified Microorganism
Lactic Acid Bacteria
Riboflavin
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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oai_identifier_str oai:ri.conicet.gov.ar:11336/56485
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats
title Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats
spellingShingle Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats
Leblanc, Jean Guy Joseph
Fermented Milk
Genetically Modified Microorganism
Lactic Acid Bacteria
Riboflavin
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats
title_full Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats
title_fullStr Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats
title_full_unstemmed Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats
title_sort Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats
dc.creator.none.fl_str_mv Leblanc, Jean Guy Joseph
Burgess, Catherine
Sesma, Fernando Juan Manuel
Savoy, Graciela
van Sinderen, Douwe
author Leblanc, Jean Guy Joseph
author_facet Leblanc, Jean Guy Joseph
Burgess, Catherine
Sesma, Fernando Juan Manuel
Savoy, Graciela
van Sinderen, Douwe
author_role author
author2 Burgess, Catherine
Sesma, Fernando Juan Manuel
Savoy, Graciela
van Sinderen, Douwe
author2_role author
author
author
author
dc.subject.none.fl_str_mv Fermented Milk
Genetically Modified Microorganism
Lactic Acid Bacteria
Riboflavin
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic Fermented Milk
Genetically Modified Microorganism
Lactic Acid Bacteria
Riboflavin
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description Riboflavin deficiency is common in many parts of the world, particularly in developing countries. The use of riboflavin-producing strains in the production of dairy products such as fermented milks, yogurts, and cheeses is feasible and economically attractive because it would decrease the costs involved during conventional vitamin fortification and satisfy consumer demands for healthier foods. The present study was conducted to assess in a rat bioassay the response of administration of milk fermented by modified Lactococcus lactis on the riboflavin status of deficient rats. Rats were fed a riboflavin-deficient diet during 21 d after which this same diet was supplemented with milk fermented by Lactoccus lactis pNZGBAH, a strain that overproduces riboflavin during fermentation. The novel fermented product, with increased levels of riboflavin, was able to eliminate most physiological manifestations of ariboflavinosis, such as stunted growth, elevated erythrocyte glutathione reductase activation coefficient values and hepatomegaly, that were observed using a riboflavin depletion-repletion model, whereas a product fermented with a nonriboflavin-producing strain did not show similar results. A safety assessment of this modified strain was performed by feeding rodents with the modified strain daily for 4 wk. This strain caused no detectable secondary effects. These results pave the way for analyzing the effect of similar riboflavin- overproducing lactic acid bacteria in human trials. The regular consumption of products with increased levels of riboflavin could help prevent deficiencies of this essential vitamin.
publishDate 2005
dc.date.none.fl_str_mv 2005-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/56485
Leblanc, Jean Guy Joseph; Burgess, Catherine; Sesma, Fernando Juan Manuel; Savoy, Graciela; van Sinderen, Douwe; Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats; Elsevier; Journal of Dairy Science; 88; 10; 10-2005; 3435-3442
0022-0302
1525-3198
CONICET Digital
CONICET
url http://hdl.handle.net/11336/56485
identifier_str_mv Leblanc, Jean Guy Joseph; Burgess, Catherine; Sesma, Fernando Juan Manuel; Savoy, Graciela; van Sinderen, Douwe; Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats; Elsevier; Journal of Dairy Science; 88; 10; 10-2005; 3435-3442
0022-0302
1525-3198
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3168/jds.S0022-0302(05)73027-7
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0022030205730277
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195007829147648
spelling Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient ratsLeblanc, Jean Guy JosephBurgess, CatherineSesma, Fernando Juan ManuelSavoy, Gracielavan Sinderen, DouweFermented MilkGenetically Modified MicroorganismLactic Acid BacteriaRiboflavinhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Riboflavin deficiency is common in many parts of the world, particularly in developing countries. The use of riboflavin-producing strains in the production of dairy products such as fermented milks, yogurts, and cheeses is feasible and economically attractive because it would decrease the costs involved during conventional vitamin fortification and satisfy consumer demands for healthier foods. The present study was conducted to assess in a rat bioassay the response of administration of milk fermented by modified Lactococcus lactis on the riboflavin status of deficient rats. Rats were fed a riboflavin-deficient diet during 21 d after which this same diet was supplemented with milk fermented by Lactoccus lactis pNZGBAH, a strain that overproduces riboflavin during fermentation. The novel fermented product, with increased levels of riboflavin, was able to eliminate most physiological manifestations of ariboflavinosis, such as stunted growth, elevated erythrocyte glutathione reductase activation coefficient values and hepatomegaly, that were observed using a riboflavin depletion-repletion model, whereas a product fermented with a nonriboflavin-producing strain did not show similar results. A safety assessment of this modified strain was performed by feeding rodents with the modified strain daily for 4 wk. This strain caused no detectable secondary effects. These results pave the way for analyzing the effect of similar riboflavin- overproducing lactic acid bacteria in human trials. The regular consumption of products with increased levels of riboflavin could help prevent deficiencies of this essential vitamin.Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Burgess, Catherine. National University Of Ireland; IrlandaFil: Sesma, Fernando Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; ArgentinaFil: van Sinderen, Douwe. National University Of Ireland; IrlandaElsevier2005-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56485Leblanc, Jean Guy Joseph; Burgess, Catherine; Sesma, Fernando Juan Manuel; Savoy, Graciela; van Sinderen, Douwe; Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats; Elsevier; Journal of Dairy Science; 88; 10; 10-2005; 3435-34420022-03021525-3198CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3168/jds.S0022-0302(05)73027-7info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0022030205730277info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:41:05Zoai:ri.conicet.gov.ar:11336/56485instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:41:05.88CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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