Characteristics Analysis and Intestinal Effects of Probiotic-Derived Nano-Selenium by Lactobacillus bulgaricus CICC 20247

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY

eFood Pub Date : 2025-07-09 DOI:10.1002/efd2.70074

Yebo Wang, Ke Li, Wenting Zhu, Huijuan Xi, Meng Qi, Ping Chen, Hanyu Chen, Chun-e Zhang, Ying Luo

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Abstract

The bioproduction of selenium nanoparticles (SeNPs) is garnering increasing attention as an environmentally friendly method, given that many microorganisms inherently possess the ability to synthesize nano-selenium. In the present study, Lactobacillus bulgaricus (L. bulgaricus) was selected to convert sodium selenite to SeNPs, the optimum conversion conditions were finally established, the morphology and structure of SeNPs were characterized as uniform distribution spherical particles with average size of 92.4 nm, in combination with field emission scanning electron microscope (FE-SEM), transmission electron microscope (TEM), X-ray photoelectron spectroscopy (XPS), and Fourier transform infrared spectroscopy (FTIR). 16S rDNA sequencing and genomic sequencing revealed that SeNPs influenced the composition of the gut microbiota, the abilities of immune and metabolism in mice were improved significantly after SeNPs supplement. The results corroborated the potential of SeNPs synthesized from probiotic L. bulgaricus CICC 20247 in intestinal health promotion and various biomedical even food processing applications.

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保加利亚乳杆菌CICC 20247益生菌源纳米硒的特性分析及肠道效应

考虑到许多微生物本身具有合成纳米硒的能力，生物生产硒纳米粒子（SeNPs）作为一种环境友好的方法正受到越来越多的关注。本研究选择保加利亚乳杆菌（Lactobacillus bulgaricus， L. bulgaricus）将亚硒酸钠转化为SeNPs，最终确定了最佳转化条件，结合场发射扫描电镜（FE-SEM）、透射电镜（TEM）、x射线光电子能谱（XPS）等技术对SeNPs的形貌和结构进行表征，结果表明SeNPs为均匀分布的球形颗粒，平均粒径为92.4 nm。傅立叶变换红外光谱（FTIR）。16S rDNA测序和基因组测序结果显示，SeNPs影响了肠道菌群的组成，补充SeNPs后小鼠的免疫和代谢能力显著提高。结果证实了益生菌保加利亚乳杆菌CICC 20247合成的SeNPs在促进肠道健康和各种生物医学甚至食品加工方面的应用潜力。

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

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期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)