Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to f...

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Autores: Russo, Pasquale, Diez-Ozaeta, Iñaki, Mangieri, Nicola, Tamame, Mercedes, Spano, Giuseppe, Dueñas, María Teresa, López García, Paloma, Mohedano Bonillo, Mari Luz
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/341605
Acceso en línea:http://hdl.handle.net/10261/341605
Access Level:acceso abierto
Palabra clave:Weissella cibaria
Riboflavin
Dextrans
Gluten-free
Functional bread
Clean label
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spelling Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free BakingRusso, PasqualeDiez-Ozaeta, IñakiMangieri, NicolaTamame, MercedesSpano, GiuseppeDueñas, María TeresaLópez García, PalomaMohedano Bonillo, Mari LuzWeissella cibariaRiboflavinDextransGluten-freeFunctional breadClean labelGluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350–150 µg/100 g) and total flavin (2.3–1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread.This research was funded in Spain by the Spanish Ministry of Science and Innovation (grant RTI2018-097114-B-I00), by the Basque Government (grants IT1662-22 and PIBA_2020_1_0032) and by CSIC (grant 2022AEP028). This research was funded in Italy by the Italian Ministry of University and Research Project PE0000003 P.R. is the beneficiary of a grant by the University of Milan in the framework of “Linea 2—A. 2022”.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Eusko JaurlaritzaConsejo Superior de Investigaciones Científicas (España)Governo ItalianoUniversità degli Studi di MilanoConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2024202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/341605reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-097114-B-I00The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.3390/foods13010069https://doi.org/10.3390/foods13010069Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3416052026-05-22T06:33:51Z
dc.title.none.fl_str_mv Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
title Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
spellingShingle Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
Russo, Pasquale
Weissella cibaria
Riboflavin
Dextrans
Gluten-free
Functional bread
Clean label
title_short Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
title_full Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
title_fullStr Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
title_full_unstemmed Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
title_sort Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
dc.creator.none.fl_str_mv Russo, Pasquale
Diez-Ozaeta, Iñaki
Mangieri, Nicola
Tamame, Mercedes
Spano, Giuseppe
Dueñas, María Teresa
López García, Paloma
Mohedano Bonillo, Mari Luz
author Russo, Pasquale
author_facet Russo, Pasquale
Diez-Ozaeta, Iñaki
Mangieri, Nicola
Tamame, Mercedes
Spano, Giuseppe
Dueñas, María Teresa
López García, Paloma
Mohedano Bonillo, Mari Luz
author_role author
author2 Diez-Ozaeta, Iñaki
Mangieri, Nicola
Tamame, Mercedes
Spano, Giuseppe
Dueñas, María Teresa
López García, Paloma
Mohedano Bonillo, Mari Luz
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Eusko Jaurlaritza
Consejo Superior de Investigaciones Científicas (España)
Governo Italiano
Università degli Studi di Milano
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Weissella cibaria
Riboflavin
Dextrans
Gluten-free
Functional bread
Clean label
topic Weissella cibaria
Riboflavin
Dextrans
Gluten-free
Functional bread
Clean label
description Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350–150 µg/100 g) and total flavin (2.3–1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/341605
url http://hdl.handle.net/10261/341605
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-097114-B-I00
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.3390/foods13010069
https://doi.org/10.3390/foods13010069
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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