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Artículo

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

Leblanc, Jean Guy JosephIcon ; Burgess, Catherine; Sesma, Fernando Juan ManuelIcon ; Savoy, GracielaIcon ; van Sinderen, Douwe
Fecha de publicación: 10/2005
Editorial: Elsevier
Revista: Journal of Dairy Science
ISSN: 0022-0302
e-ISSN: 1525-3198
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Biológicas; Alimentos y Bebidas

Resumen

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.
Palabras clave: Fermented Milk , Genetically Modified Microorganism , Lactic Acid Bacteria , Riboflavin
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/56485
DOI: https://doi.org/10.3168/jds.S0022-0302(05)73027-7
URL: https://www.sciencedirect.com/science/article/pii/S0022030205730277
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
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
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