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Bioactive Potential of Tocosh Supplemented with Selenium-Enriched Saccharomyces Cerevisiae Biomass

Summary

Researchers enhanced a traditional Peruvian fermented potato food called tocosh by adding selenium-enriched yeast. This combination reduced inflammation markers in immune cells without affecting its blood sugar impact or antioxidant properties. The resulting product shows promise as a functional food that could help people manage inflammatory conditions while improving nutritional content.

Background

Tocosh is a traditional Andean fermented potato food with known nutritional and antibacterial properties. Selenium is an essential micronutrient associated with antioxidant and anti-inflammatory activities. This study explores combining tocosh with selenium-enriched yeast biomass to enhance its functional properties.

Objective

To analyze the in vitro glycemic, antioxidant, anti-inflammatory and cytotoxic potential of tocosh supplemented with selenium-enriched Saccharomyces cerevisiae biomass produced at various sodium selenite concentrations and fermentation times.

Results

Optimal selenium incorporation occurred at 5 mg/L sodium selenite without compromising yeast viability. No significant differences were observed in glycemic index or antioxidant capacity between selenium-enriched and control tocosh. Tocosh from 28-hour fermentation showed significant NO inhibition (IC50 = 28 mg/mL) in macrophage cells, indicating anti-inflammatory potential.

Conclusion

Selenium biofortification of tocosh using S. cerevisiae maintains the functional profile while providing measurable anti-inflammatory activity. Se-enriched tocosh has potential as a functional food or nutraceutical to address nutrient deficiencies and modulate immune responses in dietary interventions for chronic inflammatory disorders.
  • Published in:Foods,
  • Study Type:In Vitro Study,
  • Source: 41008126
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