Evaluation of sodium selenite effects on the potential probiotic Saccharomyces cerevisiae UFMG A-905: A physiological and proteomic analysis-Reference-Cited by-同舟云学术

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Evaluation of sodium selenite effects on the potential probiotic Saccharomyces cerevisiae UFMG A-905: A physiological and proteomic analysis

Published:2015-08 Issue: Volume:17 Page:828-836
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Porto Bárbara A.A.,Mangiapane Erika,Pessione Alessandro,Neves Maria J.,Pessione Enrica,Martins Flaviano S.

Funder

Conselho Nacional para o Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Ensino Superior

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference52 articles.

1. Comparison of biotransformation of inorganic selenium by Lactobacillus and Saccharomyces in lactic fermentation process of yogurt and kefir;Alzate;Journal of Agriculture and Food Chemistry,2008

2. Physiological functions of thioredoxin and thioredoxin reductase;Arnér;European Journal of Biochemistry,2000

3. Thiobarbituric acid assay reactants;Aust;Methods in Toxicology,1994

4. A comparative study of the Se/S substitution in methionine and cysteine in Se-enriched yeast using an inductively coupled plasma mass spectrometry (ICP MS)-assisted proteomics approach;Bierla;Journal of Proteomics,2013

5. Genome-wide screen of Saccharomyces cerevisiae null allele strains identifies genes involved in selenomethionine resistance;Bockhorn;Proceedings of the National Academy of Sciences of the United States of America,2008

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insight into sodium selenite-induced metabolic reprogramming in response to main seleno-amino acid enrichment in Saccharomyces cerevisiae using metabolomics;Food Bioscience;2024-06

2. Co‐metabolism of Na⁺/K⁺ ion regulated physiological enhancement on selenium‐accumulation in Saccharomyces yeasts;Journal of the Science of Food and Agriculture;2024-01-23

3. Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomyces boulardii;Heliyon;2023-10

4. Biogenic production of seleno-amino acids and seleno-nanoparticles by Saccharomyces boulardii;Food Bioscience;2023-06

5. Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine;LWT;2021-07

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