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Lactococcus lactis is capable of improving the riboflavin status in deficient rats

Published online by Cambridge University Press:  08 March 2007

Jean Guy LeBlanc ,
Catherine Burgess ,
Fernando Sesma ,
Graciela Savoy de Giori  and
Douwe van Sinderen
Jean Guy LeBlanc*
Affiliation:
Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, Tucumán, T4000ILC, Argentina
Catherine Burgess
Affiliation:
Department of Microbiology and Biosciences Institute, National University of Ireland Cork, Western Road, Cork, Republic of Ireland
Fernando Sesma
Affiliation:
Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, Tucumán, T4000ILC, Argentina
Graciela Savoy de Giori
Affiliation:
Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, Tucumán, T4000ILC, Argentina Cátedra de Microbiología Superior, Universidad Nacional de Tucumán (UNT), Tucumán, T4000ILC, Argentina
Douwe van Sinderen
Affiliation:
Department of Microbiology and Biosciences Institute, National University of Ireland Cork, Western Road, Cork, Republic of Ireland Alimentary Pharmabiotic Centre, Biosciences Institute, National University of Ireland Cork, Western Road, Cork, Republic of Ireland
*
*Corresponding author: Jean Guy LeBlanc, fax +54 0381 400 5600, email [email protected]
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Abstract

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Lactococcus lactis is a commonly used starter strain that can be converted from a vitamin B2 consumer into a vitamin B2 ‘factory’ by over-expressing its riboflavin biosynthesis genes. The present study was conducted to assess in a rat bioassay the response of riboflavin produced by GM or native lactic acid bacteria (LAB). The riboflavin-producing strains were able to eliminate most physiological manifestations of ariboflavinosis such as stunted growth, elevated erythrocyte glutathione reductase activation coefficient values and hepatomegalia that were observed using a riboflavin depletion–repletion model. Riboflavin status and growth rates were greatly improved when the depleted rats were fed with cultures of L. lactis that overproduced this vitamin whereas the native strain did not show the same effect. The present study is the first animal trial with food containing living bacteria that were engineered to overproduce riboflavin. These results pave the way for analysing the effect of similar riboflavin-overproducing LAB in human trials.

Keywords

RiboflavinLactic acid bacteriaAriboflavinosisGenetically modified micro-organisms
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 2 , August 2005 , pp. 262 - 267
Copyright
Copyright © The Nutrition Society 2005

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