The Role of Probiotics in Dairy Foods and Strategies to Evaluate Their Functional Modifications

Figures & data

Table 1. Recommended daily dose of each mineral.

Mineral	Daily dose	Ref.
Selenium	200–400 µg	Haug et al.^[Citation12] and Yang et al.^[Citation13]
Zinc	10–14 mg	Prasad^[Citation14]
Magnesium	320–420 mg	Al Alawi et al.^[Citation15]
Iron	10–20 mg	Alleyne et al.^[Citation16] and Paganini & Zimmermann^[Citation17]

Figure 1. General incorporation of selenium into a protein by Busto et al.^[21] .

Figure 2. Mechanism of biosynthesis of selenoproteins by bacteria by Metanis & Hilvert^[27].

Figure 3. Mechanism of metal ions binding process by microorganisms by Mrvčić et al.^[26] .

Table 2. Incorporation of inorganic salts in probiotic bacteria for mineral supplementation in dairy products.

Mineral	Lactic acid bacteria	Inoculum amount (%)	Matrix	Mineral added	Added mineral concentration	Organic specie	pH	Time (h)	% mineral accumulated	Mineral concentration in the final product	Ref.
Selenium	Lactobacillus reuteri CRL 1101	1	-	Na2SeO3	5 mg/L	SeCys SeMet	6 – 6.5	6 24	58.1% 78.6%	NR	Pescuma et al.^[Citation28]
	Lactobacillus delbrueckii subsp. bulgaricus	1	-	Chitosan-SeNPs, Ethoxylated-SeNPs Hydroxyethyl cellulose-SeNP	1- 10 µg /mL	SeCys2 SeMet SeMetox	NR	24, 48, 72	95% 70% 90%	NR	Palomo-Siguero & Madrid ^[Citation29]
	Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus	NR	Yogurt	Na2SeO3	14 µg/mL	SeCys2 MeSeCys	NR	12, 24, 36	90%	NR	Alzate et al.^[Citation30]
	Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus	NR	Yogurt	Na2SeO3	150 µg/mL	SeCys2	NR	24	40%	NR	Palomo et al.^[Citation24]
	Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus brevis	NR	Yogurt Kefir	Na2SeO3	1- 5 mM	NR	6.8	36	NR	1.28 μg/g 0.02 μg/g 0.02 μg/g	Deng et al.^[Citation31]
	Streptococcus thermophilus Enterococcus faecium	NR	Yogurt	Na2SeO3	50 mg/L	SeMet  MeSeCys	7.32 to 9.9	24-48	93–96%	7348 μg/g 6491 μg/g	Krausova et al.^[Citation32]
	Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium BB-12, Lactobacillus acidophilus (LA-5), Lactobacillus helveticus (LH-B02)	NR	Yogurt	NaHSeO3	200 mg/L	NR	NR	36-48	NR	0.2- 2.25 mg/L	Eszenyi et al.^[Citation33]
	Lactobacillus brevis Fructobacillus tropaeoli	2	Fruit juice-milk	Na2SeO3	5 mg/L	NR	10	24	NR	100 ± 14.14  μg/L Average: 79 μg/L	Martínez et al.^[Citation23]
	Lactobacillus brevis	1	Sheep’s yogurt	Na2SeO3	1.26 mM	NR	NR	NR	NR	160 mg/L of SeO3^2− ions	Shakibaie et al.^[Citation34]
	S. thermophilus	6.0	-	Na2SeO3	80 μg/mL	NR	6.37	24	97.05	NR	Yang et al ^[Citation35]
	S. bulgaricus	6.73	-	Na2SeO3	80 μg/mL	NR	5.96	24	94.34	NR	Yang et al ^[Citation35]
	P. acidilactici	1	-	Na2SeO3	4 μg/mL	SeMet SeCys MeSeCys	6.5	24	—	1.89 mg/g	Kousha et al ^[Citation36]
	E. durans LAB18s	—	-	Na2SeO3	15 μg/mL	NR	7	24	—	2 600 μg/g	Pieniz et al ^[Citation37]
	L. rhamnosus ATCC 53103	1	-	Na2SeO3	10 μg/mL	NR	6.5	24	65.35	—	Xu et al ^[Citation38]
	L. plantarum P2	1	-	Na2SeO3	4 μg/mL	NR	—	24	52.73	—	Chen et al ^[Citation39]
	S. thermophilus CCDM 144	1	-	Na2SeO3	50 μg/mL	SeMet SeCys MeSeCys	—	24	—	7.3 mg/g	Krausova et al ^[Citation32]
	E. faecium CCDM 922A	1	-	Na2SeO3	50 μg/mL	SeMet SeCys MeSeCys	—	24	—	6.5 mg/g	Krausova et al ^[Citation32]
	Lactic acid bacteria	2	-	Na2SeO3	5 μg/mL	SeMet SeCys MeSeCys	—	24	80	—	Martinez et al ^[Citation40]
	E. faecalis QHAE1	1	-	Na2SeO3	600 μg/mL	NR	—	20	—	112.64 mg/g DW	Morales Estrada et al ^[Citation41]
	B. animalis ssp. lactis BB12	1	-	Na2SeO3	1 000 μg/mL	NR	6.8	24	—	60 mg/g DW	Pusztahelyi et al ^[Citation42]
Zinc	Lactobacillus rhamnosus B 442	NR	Ice cream	ZnSO4 x 7H2O	500 μg Zn^2+/mL	NR	5.9 - 6.4	16	NR	NR	Kozłowicz et al.^[Citation43]
	Lactobacillus rhamnosus B 442	NR	Ice cream	ZnSO4 x 7H2O	500 μg Zn^2+/mL	NR	NR	NR	NR	0.962 mg/L 1.81 mg/L	Pankiewicz et al.^[Citation44]
	Bifidobacterium longum CCFM1195	2	-	ZnSO4	200 mg/L	NR	6.5	18	NR	1.7 mg/g	Han et al.^[Citation45]
	L. acidophilus WC 0203	10	-	ZnSO4	1614.7 µg/mL	NR	5.0	48	NR	8.5 mg/g	Leonardi et al. ^[Citation46]
Magnesium	Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, Lactococcus lactis JBB 500	NR	Ice cream	MgCl2 × 6 H2O	400 μg Mg^2+/mL	NR	NR	48	NR	4.28 mg Mg^2+/g d.m. for L. rhamnosus B 442 1.97 mg Mg^2+/g d.m. for L. rhamnosus 1937  1.86 mg Mg^2+/g d.m. for L. lactis JBB 500	Góral et al.^[Citation47]
	Bifidobacterium animalis ssp. lactis Bb-12	10	Fermented goat’s milk	C6H10MgO6 × H2O  C6H6MgO7	30 mg/100 g	NR	6.5	10	NR	30 mg of magnesium (in 100 g of milk)	Znamirowska et al.^[Citation48]
Iron	Lactobacillus rhamnosus CECT 278, Lactobacillus plantarum 3O9, Bifidobacterium bifidum CECT 870, Bifidobacterium longum CECT 4551, Streptococcus thermophilus CECT 986, Lactobacillus delbrueckii subs. bulgaricus CECT	NR	Almond milk fermented	FeCl3	50 µmol/L	NR	4.4 – 4.6	NR	NR	NR	Bernat et al.^[Citation49]

Figure 4. Mechanism of biosynthesis of riboflavin (vitamin B2) in bacteria by Thakur et al.^[53].

Table 3. The use of probiotic bacteria for the synthesis of B-complex vitamins.

Vitamin	Lactic acid bacteria	Matrix/Source	Vitamin Concentration	Time (h)	Ref.
Riboflavin (B2)	Lactobacillus plantarum CRL 725	Soymilk	700 ± 20 ng/mL	12	Juarez del Valle et al.^[Citation56]
	Streptococcus thermophilus	Goat milk	532 ng/mL	48	Pacheco Da Silva et al.^[Citation19]
	Bacillus sp. Lactobacillus helveticus Streptococcus lutetiensis Streptococcus infantarius	Cheese	429 ng/mL 173 ng/mL 508 ng/mL 437 ng/mL	48	Pacheco Da Silva et al.^[Citation19]
	Lactobacillus (heterofermentative) Lactobacillus (homofermentative) Pediococcus	Yogurt	0.45–0.68 mg/L after 24 h 0.55–0.76 mg/L 0.64–0.89 mg/L	24	Jayashree et al.^[Citation57]
Folate (B9)	Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus plantarum	Whey permeate	84 ng/ml 125 ng/ml 397 ng/ml	24	Laiño et al.^[Citation58]
	Lactobacillus delbrueckii subsp. bulgaricus CRL871 + CRL803 + CRL415 Streptococcus thermophilus	Yogurt	180 ± 10 μg/L	16	Laiño et al.^[Citation58]
	Streptococcus thermophilus Lactococcus lactis subsp. Lactis Weissella paramesenteroides	Goat milk	114–311 ng/ml 172 ng/ml 93–111 ng/ml	48	Pacheco Da Silva et al.^[Citation19]
	Bacillus sp. Lactobacillus helveticus Streptococcus themophilus Weissella paramesenteroides Lactococcus lactis subsp. Lactis Streptococcus lutetiensis Streptococcus infantarius	Cheese	169 ng/ml 23 ng/ml 167–294 ng/ml 389 ng/ml 183–253 ng/ml 76 ng/ml 71 ng/ml	48	Pacheco Da Silva et al.^[Citation19]
	Lactobacillus casei Lactobacillus plantarum Lactobacillus paracasei subsp. paracasei Lactobacillus rhamnosus Lactobacillus delbrueckii subsp. bulgaricus	Cheese	4.50–40.74 ng/ml 5.71–89.50 ng/ml 19.97–21.03 ng/ml 2.00–16.00 ng/ml 2.20–18.50 ng/ml	48
	Lactobacillus delbrueckii subsp. bulgaricus CRL 863 Streptococcus thermophilus CRL 415 and 803 Lactococcus lactis subsp. lactis CM28	Artisanal Argentinean yogurts	94.8 µg/L 92.5 and 34.3 µg/L	24	Laiño et al.^[Citation58]
		Cow’s milk	12.5 ng⁄mL 14.2 ng⁄mL	7	Gangadharan et al.^[Citation59]
Cobalamine (B12)	Lactobacillus plantarum	Kanjika	13 ng/g of dry biomass	48	Madhu et al.^[Citation60]
	Lactobacillus reuteri	Soy-yogurt	0.18 μg/mL.	72	Gu et al.^[Citation61]
	Lactobacillus plantarum LZ95 Lactobacillus plantarum CY2	NR	98 ± 15 μg/L 60 ± 9 μg/L (extracellular)	20	Li, Gu, Yang, et al.^[Citation62]
	Enterococcus faecium LZ86	NR	499.8 ± 83.7 μg/L	20	Li, Gu, Wang, et al.^[Citation63]
Thiamine (B1)	L. brevis CRL 2013 Streptococcus thermophilus CRL 986	NR	3.42 ng/mL 2.64 ng/mL (Extracellular)	48	Teran et al.^[Citation64]

Table 4. Bioactive peptides produced by probiotic bacteria.

Function	Mechanism	Lactic acid bacteria	Matrix	(IC50) / concentration	Fraction	Fragments / Sequences	Ref.
Antihypertensive	Angiotensin-I-converting-enzyme (ACE)-inhibitory	Lactobacillus delbrueckii subsp. bulgaricus SS1  Lactobacillus lactis subsp. cremoris FT4	Fermented milk	8.0 - 11.2 mg/L	β-casein (β-CN) β-CN κ-CN	fragment 6-14 (f6-14), f7-14, f73-82, f74-82, and f75-82 f7-14, f47-52, and f169-175 f155-160 and f152-160	Gobbetti et al.^[Citation66]
		Lactobacillus helveticus PR4	Bovine milk	16 to 100 μg/mL	Bovine αS1-casein (αS1-CN) β-CN	24-47 fragment (f24-47), f169-193, f58-76	Minervini et al.^[Citation67]
			Sheep milk		Ovine αS1-CN αS2-CN	f1-6 f182-185 and f186-188
			Goat milk		Caprine β-CN αS2-CN	f58-65 f182-187
			Buffalo milk		Buffalo β-CN	f58-66
			Human milk		three tripeptides originating from human β-CN	f184-210 (antibacterial peptide)
		Kombucha culture	Kombucha fermented milk	0.03 µM 0.03 µM 0.75 µM	NR	VAPFPEVFGK, LVYPFPGPLH, FVAPEPFVFGKEK	Elkhtab et al.^[Citation68]
		Lactobacillus casei	Lactobacillus casei fermented milk	0.11 µM 0.23 µM 0.10 µM	NR	LVESPPELNTVQ, VLESPPELN, WGYLAYGLD
		Lactobacillus delbrueckii QS306	Lactobacillus delbrueckii  fermented milk	12.87 μg/mL	NR	LPYPY	Wu et al.^[Citation69]
		Lactococcus lactis, Lactococcus cremoris, Lactococcus biovar. diacetylactis, Leuconostoc mesenteroides ssp. cremoris, Lactobacillus plantarum, Lactobacillus casei	Caprine Kefir	2.4 ± 0.2 µM 27.9 ± 2.3 µM	αs2-CN β-CN	f203-208 PYVRYL, f58-68 LVYPFTGPIPN	Quirós et al.^[Citation70]
		Lactobacillus helveticus CPN4	Yogurt-Like Product	720 μM.	Tyr-Pro in αs1-casein (CN), β-CN, and κ-CN		Yamamoto et al.^[Citation71]
		Enterococcus faecalis CECT 5727	Milk fermented	5 μm	β-casein	f133-138, LHLPLP f58–76 LVYPFPGPIPNSLPQNIPP	Quirós et al.^[Citation72]
Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions		Lactobacillus delbrueckii ssp. bulgaricus LB340	Fermented skim milk	67·71±7·62 mg/ml	NR	NR	Qian et al.^[Citation73]
Neurotransmitter	GABA	Lactobacillus paracasei PF6, Lactobacillus delbrueckii subsp. bulgaricus PR1, Lactobacillus lactis PU1, Lactobacillus plantarum C48, Lactobacillus brevis PM17	Italian cheeses	99.9 mg/ kg 63.0 mg/ kg 36.0 mg/ kg 16.0 mg/ kg 15.0 mg/ kg *GABA concentration found in each bacterium	NR	NR	Siragusa et al.^[Citation74]

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Data availability statement

Being this work a review, data sharing is not applicable as no new data were created for this study.