Accumulation of iron in lactic acid bacteria and bifidobacteria
Lactobacillus acidophilus, L delbrueckii var. bulgaricus, L. plantarum and Streptococcus thermophilum, all used extensively in the food indusrty, were tested for their ability to internalize and/or oxidize ferrous iron (Fe2+). For comparison some experiment was performed with bifido- bacteria, B. th...
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| Veröffentlicht in: | Journal of food science 1995-05, Vol.60 (3), p.547-550 |
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| creator | Kot, E. (Rush-Presbyterian-St. Luke's Medical Center, Chicago, IL.) Furmanov, S Bezkorovainy, A |
| description | Lactobacillus acidophilus, L delbrueckii var. bulgaricus, L. plantarum and Streptococcus thermophilum, all used extensively in the food indusrty, were tested for their ability to internalize and/or oxidize ferrous iron (Fe2+). For comparison some experiment was performed with bifido- bacteria, B. thermoplium and B. breve. All organisms except L. bulgarius could transport Fe2+ into the cell, where it was partially oxidized to the ferric form (Fe(E)). In addition, L acidophilus and L. bulgaricus could oxidize Fe2+ to Fe(III) extracellularly through the elaboration of H2O2 into the medium when the experiments were carried out in air. L. bulgaricus elaborated H2O2 only in the presence of glucose, whereas L. acidophihs released H2O2 in absence of glucose. We concluded that lactic acid bacteria, like bifidobacteria, can exert some beneficial effects in animal organisms, or in food processing and storage, by making Fe+ unavailable to harmful microorganisms |
| doi_str_mv | 10.1111/j.1365-2621.1995.tb09823.x |
| format | Article |
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(Rush-Presbyterian-St. Luke's Medical Center, Chicago, IL.) ; Furmanov, S ; Bezkorovainy, A</creator><creatorcontrib>Kot, E. (Rush-Presbyterian-St. Luke's Medical Center, Chicago, IL.) ; Furmanov, S ; Bezkorovainy, A</creatorcontrib><description>Lactobacillus acidophilus, L delbrueckii var. bulgaricus, L. plantarum and Streptococcus thermophilum, all used extensively in the food indusrty, were tested for their ability to internalize and/or oxidize ferrous iron (Fe2+). For comparison some experiment was performed with bifido- bacteria, B. thermoplium and B. breve. All organisms except L. bulgarius could transport Fe2+ into the cell, where it was partially oxidized to the ferric form (Fe(E)). In addition, L acidophilus and L. bulgaricus could oxidize Fe2+ to Fe(III) extracellularly through the elaboration of H2O2 into the medium when the experiments were carried out in air. L. bulgaricus elaborated H2O2 only in the presence of glucose, whereas L. acidophihs released H2O2 in absence of glucose. We concluded that lactic acid bacteria, like bifidobacteria, can exert some beneficial effects in animal organisms, or in food processing and storage, by making Fe+ unavailable to harmful microorganisms</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1995.tb09823.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>BACTERIAS ACIDOLACTICAS ; BACTERIE LACTIQUE ; Bacteriology ; bifidobacteria ; Biological and medical sciences ; CATION ; CATIONES ; FER ; ferrous iron ; Food ; Food industries ; Food microbiology ; Fundamental and applied biological sciences. Psychology ; HIERRO ; lactic acid bacteria ; Metabolism. 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(Rush-Presbyterian-St. Luke's Medical Center, Chicago, IL.)</creatorcontrib><creatorcontrib>Furmanov, S</creatorcontrib><creatorcontrib>Bezkorovainy, A</creatorcontrib><title>Accumulation of iron in lactic acid bacteria and bifidobacteria</title><title>Journal of food science</title><description>Lactobacillus acidophilus, L delbrueckii var. bulgaricus, L. plantarum and Streptococcus thermophilum, all used extensively in the food indusrty, were tested for their ability to internalize and/or oxidize ferrous iron (Fe2+). For comparison some experiment was performed with bifido- bacteria, B. thermoplium and B. breve. All organisms except L. bulgarius could transport Fe2+ into the cell, where it was partially oxidized to the ferric form (Fe(E)). In addition, L acidophilus and L. bulgaricus could oxidize Fe2+ to Fe(III) extracellularly through the elaboration of H2O2 into the medium when the experiments were carried out in air. L. bulgaricus elaborated H2O2 only in the presence of glucose, whereas L. acidophihs released H2O2 in absence of glucose. We concluded that lactic acid bacteria, like bifidobacteria, can exert some beneficial effects in animal organisms, or in food processing and storage, by making Fe+ unavailable to harmful microorganisms</description><subject>BACTERIAS ACIDOLACTICAS</subject><subject>BACTERIE LACTIQUE</subject><subject>Bacteriology</subject><subject>bifidobacteria</subject><subject>Biological and medical sciences</subject><subject>CATION</subject><subject>CATIONES</subject><subject>FER</subject><subject>ferrous iron</subject><subject>Food</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HIERRO</subject><subject>lactic acid bacteria</subject><subject>Metabolism. 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(Rush-Presbyterian-St. Luke's Medical Center, Chicago, IL.) ; Furmanov, S ; Bezkorovainy, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4307-a1b072f7eb813868d30b461772e7161a5040845ff83f1af59335b1c442848fdb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>BACTERIAS ACIDOLACTICAS</topic><topic>BACTERIE LACTIQUE</topic><topic>Bacteriology</topic><topic>bifidobacteria</topic><topic>Biological and medical sciences</topic><topic>CATION</topic><topic>CATIONES</topic><topic>FER</topic><topic>ferrous iron</topic><topic>Food</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HIERRO</topic><topic>lactic acid bacteria</topic><topic>Metabolism. 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In addition, L acidophilus and L. bulgaricus could oxidize Fe2+ to Fe(III) extracellularly through the elaboration of H2O2 into the medium when the experiments were carried out in air. L. bulgaricus elaborated H2O2 only in the presence of glucose, whereas L. acidophihs released H2O2 in absence of glucose. We concluded that lactic acid bacteria, like bifidobacteria, can exert some beneficial effects in animal organisms, or in food processing and storage, by making Fe+ unavailable to harmful microorganisms</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1995.tb09823.x</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of food science, 1995-05, Vol.60 (3), p.547-550 |
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| subjects | BACTERIAS ACIDOLACTICAS BACTERIE LACTIQUE Bacteriology bifidobacteria Biological and medical sciences CATION CATIONES FER ferrous iron Food Food industries Food microbiology Fundamental and applied biological sciences. Psychology HIERRO lactic acid bacteria Metabolism. Enzymes Microbiology TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS |
| title | Accumulation of iron in lactic acid bacteria and bifidobacteria |
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