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Lv Z, Wang Z, Wang H, Li J, Li K. Adsorption of cationic/anionic dyes and endocrine disruptors by yeast/cyclodextrin polymer composites. RSC Adv 2024; 14:6627-6641. [PMID: 38390511 PMCID: PMC10882443 DOI: 10.1039/d3ra07682b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Accepted: 02/17/2024] [Indexed: 02/24/2024] Open
Abstract
Factory and natural wastewaters contain a wide range of organic pollutants. Therefore, multifunctional adsorbents must be developed that can purify wastewater. Phytic acid-cross-linked Baker's yeast cyclodextrin polymer composites (IBY-PA-CDP) were prepared using a one-pot method. IBY-PA-CDP was used to adsorb methylene blue (MB), bisphenol A (BPA), and methyl orange (MO). Studies on the ionic strength and strongly acidic ion salts confirmed that IBY-PA-CDP adsorbs MO through hydrophobic interactions. This also shows that Na+ was the direct cause of the increased MO removal. Adsorption studies on binary systems showed that MB/MO inhibited the adsorption of BPA by IBY-PA-CDP. The presence of MB increased the removal rate of MO by IBY-PA-CDP due to the bridging effect. The Langmuir isotherm model calculated the maximum adsorption capacities for MB and BPA to be 630.96 and 83.31 mg g-1, respectively. However, the Freundlich model is more suitable for fitting the experimental data for MO adsorption. To understand the rate-limiting stage of adsorption, a mass-transfer mechanism model was employed. The fitting results show that adsorption onto the active sites is the rate-determining step. After five regeneration cycles, IBY-PA-CDP could be reused with good stability and recyclability.
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Affiliation(s)
- Zhikun Lv
- College of Light Industry and Food Engineering, Guangxi University Nanning 530004 Guangxi China +86 13978609908 +86 13877115103
| | - Zhaoyang Wang
- College of Light Industry and Food Engineering, Guangxi University Nanning 530004 Guangxi China +86 13978609908 +86 13877115103
| | - Huaiguang Wang
- College of Light Industry and Food Engineering, Guangxi University Nanning 530004 Guangxi China +86 13978609908 +86 13877115103
| | - Jianbin Li
- College of Light Industry and Food Engineering, Guangxi University Nanning 530004 Guangxi China +86 13978609908 +86 13877115103
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry Nanning 530004 China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education Nanning 530004 China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University Nanning 530004 Guangxi China +86 13978609908 +86 13877115103
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry Nanning 530004 China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education Nanning 530004 China
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Han J, Zhao X, Zhao X, Li P, Gu Q. Insight into the structure, biosynthesis, isolation method and biological function of teichoic acid in different gram-positive microorganisms: A review. Int J Biol Macromol 2023; 253:126825. [PMID: 37696369 DOI: 10.1016/j.ijbiomac.2023.126825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 09/07/2023] [Accepted: 09/07/2023] [Indexed: 09/13/2023]
Abstract
Teichoic acid (TA) is a weakly anionic polymer present in the cell walls of Gram-positive bacteria. It can be classified into wall teichoic acid (WTA) and lipoteichoic acid (LTA) based on its localization in the cell wall. The structure and biosynthetic pathway of TAs are strain-specific and have a significant role in maintaining cell wall stability. TAs have various beneficial functions, such as immunomodulatory, anticancer and antioxidant activities. However, the purity and yield of TAs are generally not high, and different isolation methods may even affect their structural integrity, which limits the research progress on the probiotic functions of TA. This paper reviews an overview of the structure and biosynthetic pathway of TAs in different strains, as well as the research progress of the isolation and purification methods of TAs. Furthermore, this review also highlights the current research status on the biological functions of TAs. Through a comprehensive understanding of this review, it is expected to pave the way for advancements in isolating and purifying high-quality TAs and, in turn, lay a foundation for contributing to the development of targeted probiotic therapies.
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Affiliation(s)
- Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xin Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xilian Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
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Choi SM, Lin H, Xie W, Chu IK. Study of Potential Synergistic Effect of Probiotic Formulas on Acrylamide Reduction. Int J Mol Sci 2023; 24:ijms24054693. [PMID: 36902124 PMCID: PMC10003183 DOI: 10.3390/ijms24054693] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/26/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
Acrylamide (AA) is a food processing contaminant commonly found in fried and baked food products. In this study, the potential synergistic effect of probiotic formulas in reducing AA was studied. Five selected probiotic strains (Lactiplantibacillus plantarum subsp. plantarum ATCC14917 (L. Pl.), Lactobacillus delbrueckii subsp. bulgaricus ATCC11842 (L. B.), Lacticaseibacillus paracasei subsp. paracasei ATCC25302 (L. Pa), Streptococcus thermophilus ATCC19258, and Bifidobacterium longum subsp. longum ATCC15707) were selected for investigating their AA reducing capacity. It was found that L. Pl. (108 CFU/mL) showed the highest AA reduction percentage (43-51%) when exposed to different concentrations of AA standard chemical solutions (350, 750, and 1250 ng/mL). The potential synergistic effect of probiotic formulas was also examined. The result demonstrated a synergistic AA reduction effect by the probiotic formula: L. Pl. + L. B., which also showed the highest AA reduction ability among the tested formulas. A further study was conducted by incubating selected probiotic formulas with potato chips and biscuit samples followed by an in vitro digestion model. The findings demonstrated a similar trend in AA reduction ability as those found in the chemical solution. This study firstly indicated the synergistic effect of probiotic formulas on AA reduction and its effect was also highly strain-dependent.
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Affiliation(s)
- Siu Mei Choi
- Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong (THEi), Hong Kong
- Correspondence:
| | - Hongyu Lin
- Faculty of Science, The University of Hong Kong, Hong Kong
| | - Weiying Xie
- Faculty of Science, The University of Hong Kong, Hong Kong
| | - Ivan K. Chu
- Faculty of Science, The University of Hong Kong, Hong Kong
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4
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Bovine serum albumin plays an important role in the removal of acrylamide by us strains. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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5
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Albedwawi AS, Al Sakkaf R, Osaili TM, Yusuf A, Al Nabulsi A, Liu SQ, Palmisano G, Ayyash MM. Acrylamide adsorption by Enterococcus durans and Enterococcus faecalis: In vitro optimization, simulated digestive system and binding mechanism. Front Microbiol 2022; 13:925174. [PMID: 36425028 PMCID: PMC9679154 DOI: 10.3389/fmicb.2022.925174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Accepted: 10/21/2022] [Indexed: 11/10/2022] Open
Abstract
Acrylamide is an unsaturated amide that forms in heated, starchy food products. This study was conducted to (1) examine the ability of 38 LAB to remove acrylamide; (2) optimize acrylamide removal of selected LAB under various conditions (pH, temperature, time and salt) using the Box–Behnken design (BBD); (3) the behavior of the selected LAB under the simulated gastrointestinal conditions; and (4) investigate the mechanism of adsorption. Out of the 38 LAB, Enterococcus durans and Enterococcus faecalis had the highest results in removing acrylamide, with 33 and 30% removal, respectively. Those two LAB were further examined for their binding abilities under optimized conditions of pH (4.5–6.5), temperature (32°C - 42°C), time (14–22 h), and NaCl (0–3% w/v) using BBD. pH was the main factor influenced the acrylamide removal compared to other factors. E. durans and E. faecalis exhibited acrylamide removal of 44 and 53%, respectively, after the in vitro digestion. Zeta potential results indicated that the changes in the charges were not the main cause of acrylamide removal. Transmission electron microscopes (TEM) results indicated that the cell walls of the bacteria increased when cultured in media supplemented with acrylamide.
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Affiliation(s)
- Amal S. Albedwawi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Reem Al Sakkaf
- Department of Chemical Engineering, Center for Membrane and Advanced Water Technology (CMAT), Research and Innovation on CO2 and Hydrogen (RICH), Khalifa University of Science and Technology, Abu Dhabi, United Arab Emirates
| | - Tareq M. Osaili
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, United Arab Emirates
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ahmed Yusuf
- Department of Chemical Engineering, Center for Membrane and Advanced Water Technology (CMAT), Research and Innovation on CO2 and Hydrogen (RICH), Khalifa University of Science and Technology, Abu Dhabi, United Arab Emirates
| | - Anas Al Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore, Singapore
| | - Giovanni Palmisano
- Department of Chemical Engineering, Center for Membrane and Advanced Water Technology (CMAT), Research and Innovation on CO2 and Hydrogen (RICH), Khalifa University of Science and Technology, Abu Dhabi, United Arab Emirates
| | - Mutamed M. Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
- *Correspondence: Mutamed M. Ayyash,
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Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains. Food Res Int 2022; 161:111793. [DOI: 10.1016/j.foodres.2022.111793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/09/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022]
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7
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Tian M, Zhang G, Ding S, Jiang Y, Jiang B, Ren D, Chen P. Lactobacillus plantarum T3 as an adsorbent of aflatoxin B1 effectively mitigates the toxic effects on mice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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8
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Adácsi C, Kovács S, Pócsi I, Pusztahelyi T. Elimination of Deoxynivalenol, Aflatoxin B1, and Zearalenone by Gram-Positive Microbes (Firmicutes). Toxins (Basel) 2022; 14:toxins14090591. [PMID: 36136529 PMCID: PMC9501497 DOI: 10.3390/toxins14090591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 11/16/2022] Open
Abstract
Mycotoxin contaminations in the feed and food chain are common. Either directly or indirectly, mycotoxins enter the human body through the consumption of food of plant and animal origin. Bacteria with a high mycotoxin elimination capability can reduce mycotoxin contamination in feed and food. Four Gram-positive endospore-forming bacteria (Bacillus thuringiensis AMK10/1, Lysinibacillus boronitolerans AMK9/1, Lysinibacillus fusiformis AMK10/2, and Rummeliibacillus suwonensis AMK9/2) were isolated from fermented forages and tested for their deoxynivalenol (DON), aflatoxin B1 (AFB1), and zearalenone (ZEA) elimination potentials. Notably, the contribution of bacterial cell wall fractions to the observed outstanding ZEA elimination rates was demonstrated; however, the ZEA elimination differed considerably within the tested group of Gram-positive bacteria. It is worth noting that the purified cell wall of L. boronitolerans AMK9/1, L. fusiformis AMK10/2 and B. thuringiensis AMK10/1 were highly efficient in eliminating ZEA and the teichoic acid fractions of B. thuringiensis AMK10/1, and L. fusiformis AMK10/2 could also be successfully used in ZEA binding. The ZEA elimination capacity of viable R. suwonensis AMK9/2 cells was outstanding (40%). Meanwhile, R. suwonensis AMK9/2 and L. boronitolerans AMK9/1 cells produced significant esterase activities, and ZEA elimination of the cell wall fractions of that species did not correlate with esterase activity. DON and AFB1 binding capabilities of the tested bacterial cells and their cell wall fractions were low, except for B. thuringiensis AMK10/1, where the observed high 64% AFB1 elimination could be linked to the surface layer (S-layer) fraction of the cell wall.
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Affiliation(s)
- Cintia Adácsi
- Doctoral School of Nutrition and Food Sciences, University of Debrecen, Böszörményi Str. 138, H-4032 Debrecen, Hungary
| | - Szilvia Kovács
- Central Laboratory of Agricultural and Food Products, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 138, H-4032 Debrecen, Hungary
| | - István Pócsi
- Department of Molecular Biotechnology and Microbiology, Institute of Biotechnology, Faculty of Science and Technology, University of Debrecen, Egyetem Tér 1, H-4032 Debrecen, Hungary
| | - Tünde Pusztahelyi
- Central Laboratory of Agricultural and Food Products, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 138, H-4032 Debrecen, Hungary
- Correspondence: ; Tel.: +36-20-210-9491
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Yousefi M, Khorshidian N, Hosseini H. In Vitro PAH-Binding Ability of Lactobacillus brevis TD4. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2021.1889624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Emadi A, Eslami M, Yousefi B, Abdolshahi A. In vitro strain specific reducing of aflatoxin B1 by probiotic bacteria: a systematic review and meta-analysis. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.1929323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Alireza Emadi
- Semnan University of Medical Sciences and Health Services, Semnan, Iran
| | - Majid Eslami
- Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Bahman Yousefi
- Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Anna Abdolshahi
- Semnan University of Medical Sciences and Health Services, Semnan, Iran
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Kumari A, Bhattacharya B, Agarwal T, Paul V, Chakkaravarthi S. Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Food Res Int 2022; 156:111172. [DOI: 10.1016/j.foodres.2022.111172] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 01/08/2023]
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Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion. Foods 2022; 11:foods11091263. [PMID: 35563986 PMCID: PMC9101460 DOI: 10.3390/foods11091263] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/23/2022] [Accepted: 04/24/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, probiotic bacteria as a new post-processing approach to reduce acrylamide (AA) was investigated. The AA reduction ability of selected Lactobacillus strains and Bifidobacterium strains was demonstrated in (a) AA chemical solutions; (b) food matrices (biscuits and chips) and (c) in vitro digestion. The findings showed tested bacteria exhibited AA reduction ability which was probiotic strain-, AA concentration-, probiotic concentration-, incubation time- and pH-dependent. L. acidophilus LA 45 and B. longum ATCC 15707 (109 CFU/mL) showed the highest AA reduction (86.85 and 88.85%, respectively) when exposed to 350 ng/mL AA solution for 8 h. The findings also demonstrated that AA reduction ability of selected probiotic strains was pH- and food matrix-dependent in both food matrices (9.45–22.15%) and in vitro digestion model (10.91–21.29%). This study showed probiotic bacteria can lower AA bioaccessibility under simulated digestion.
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Petka K, Sroka P, Tarko T, Duda-Chodak A. The Acrylamide Degradation by Probiotic Strain Lactobacillus acidophilus LA-5. Foods 2022; 11:foods11030365. [PMID: 35159515 PMCID: PMC8834551 DOI: 10.3390/foods11030365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022] Open
Abstract
Acrylamide is a harmful substance produced in thermal processed food; however, it can also be found in food with various additives. The aim of the study was to check whether the probiotic bacteria strain, Lactobacillus acidophilus LA-5 (LA5), can degrade acrylamide and hence reduce its concentration in foodstuff. Our results revealed that LA5 can degrade acrylamide and cause a decrease in its concentration, but only when other available carbon and nitrogen sources are lacking. In the presence of casein, lactose, milk fat or in whole cow’s milk, this ability disappeared. Acrylamide present in milk, however, modulated the bacteria metabolism by significantly enhancing lactic acid production by LA5 in milk (at conc. 100 µg/mL), while the production of acetic acid was rather reduced.
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Affiliation(s)
- Katarzyna Petka
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland;
| | - Paweł Sroka
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (P.S.); (T.T.)
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (P.S.); (T.T.)
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (P.S.); (T.T.)
- Correspondence:
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The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food. TOXICS 2021; 9:toxics9110295. [PMID: 34822686 PMCID: PMC8618435 DOI: 10.3390/toxics9110295] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/09/2021] [Accepted: 11/03/2021] [Indexed: 12/28/2022]
Abstract
Acrylamide (AA) present in food is considered a harmful compound for humans, but it exerts an impact on microorganisms too. The aim of this study was to evaluate the impact of acrylamide (at conc. 0–10 µg/mL) on the growth of bacteria (Leuconostoc mesenteroides, Lactobacillus acidophilus LA-5) and yeasts (Saccharomyces cerevisiae, Kluyveromyces lactis var. lactis), which are used for food fermentation. Moreover, we decided to verify whether these microorganisms could utilise acrylamide as a nutritional compound. Our results proved that acrylamide can stimulate the growth of L. acidophilus and K. lactis. We have, to the best of our knowledge, reported for the first time that the probiotic strain of bacteria L. acidophilus LA-5 is able to utilise acrylamide as a source of carbon and nitrogen if they lack them in the environment. This is probably due to acrylamide degradation by amidases. The conducted response surface methodology indicated that pH as well as incubation time and temperature significantly influenced the amount of ammonia released from acrylamide by the bacteria. In conclusion, our studies suggest that some strains of bacteria present in milk fermented products can exert additional beneficial impact by diminishing the acrylamide concentration and hence helping to prevent against its harmful impact on the human body and other members of intestinal microbiota.
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Zhao L, Wei J, Pan X, Jie Y, Zhu B, Zhao H, Zhang B. Critical analysis of peptidoglycan structure of Lactobacillus acidophilus for phthalate removal. CHEMOSPHERE 2021; 282:130982. [PMID: 34111639 DOI: 10.1016/j.chemosphere.2021.130982] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 03/05/2021] [Accepted: 05/22/2021] [Indexed: 06/12/2023]
Abstract
Our previous studies have shown that lactic acid bacteria (LABs) can bind and remove di-n-butyl phthalate (DBP), diethyl phthalate, and dioctyl phthalate; three ubiquitous environmental phthalate contaminants. In this study, Lactobacillus acidophilus NCFM was chosen to study the DBP binding mechanism. We found that the three-dimensional structure of the bacterial cell wall, including the carbohydrates and proteins, was essential for DBP adsorption. Peptidoglycan was the main binding component in the cell wall (80.71%), and binding sites exposed to DBP were C-N, N-H, O-H, and C-O bonds. Molecular dynamic (MD) studies demonstrated that hydrophobic interaction plays an important role in DBP adsorption, the chemical sites that influenced the binding in the peptidoglycan model were O2, O3>N1, N2, N3>O1, O4, and the form of adsorption force included hydrogen bonding force, electrostatic force, and van der Waals forces. These theoretical data from the MD simulation were consistent with the experimental results in terms of the ability of this bacterium to bind DBP, so the MD simulation proposed a new way to investigate the mechanisms of phthalate binding to LABs.
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Affiliation(s)
- Lili Zhao
- School of Biological Science & Biotechnology, Beijing Forestry University, 100083 Beijing, China; College of Life Sciences, Henan Normal University, 453007 Xinxiang, China
| | - Junyan Wei
- School of Biological Science & Biotechnology, Beijing Forestry University, 100083 Beijing, China
| | - Xin Pan
- College of Life Sciences, Henan Normal University, 453007 Xinxiang, China
| | - Yu Jie
- School of Biological Science & Biotechnology, Beijing Forestry University, 100083 Beijing, China
| | - Baoqing Zhu
- School of Biological Science & Biotechnology, Beijing Forestry University, 100083 Beijing, China
| | - Hongfei Zhao
- School of Biological Science & Biotechnology, Beijing Forestry University, 100083 Beijing, China
| | - Bolin Zhang
- School of Biological Science & Biotechnology, Beijing Forestry University, 100083 Beijing, China.
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Emadi A, Yousefi B, Eslami M, Abdolshahi A. Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00997-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Torres-Gregorio M, Santiago-López L, Vallejo-Cordoba B, González-Córdova AF, Garcia HS, Hernandez-Mendoza A. Evaluation of acrylamide-removing properties of bacterial consortia under simulated gastrointestinal conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5049-5055. [PMID: 33570782 DOI: 10.1002/jsfa.11149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 01/22/2021] [Accepted: 02/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Previous studies have demonstrated the acrylamide-removing properties of probiotic monocultures; however, potential advantages of consortia over monocultures in reducing the dietary exposure to acrylamide have not been proven. Hence this work aims to assess the acrylamide (AA)-binding properties of bacterial consortia, consisting of either probiotic strains and / or representative bacteria of duodenal microbiota, exposed to simulated gastrointestinal conditions (SGC). The AA binding capacity of ten probiotic strains (PS) and six duodenal strains (NDS) was evaluated under different conditions; then, three different consortia (PS, NDS, and PS + NDS) were assessed under SGC. RESULTS Among individual PS, Bacillus coagulans GBI-30, Lactobacillus fermentum J23, L. pentosus J37 and J24, and L. casei Shirota, exhibited the highest AA-binding capacity (80-87%), while Bifidobacterium catenulatun ATCC27676, Streptococcus salivarius subsp. thermophilus ATCC19258, and S. gallolyticus ATCC9809 were the best (ca. 68%) NDS monocultures. Probiotic strain consortia showed higher (P < 0.05) AA binding capacity (> 90%) than monoculture bacteria. Conversely, individual NDS cultures displayed higher (P < 0.05) binding capacity than NDS consortia (60%). A significant reduction (P < 0.05) in AA removal capacity was observed when consortia were exposed to SGC, PS consortia being the most effective (> 60% removal). CONCLUSION These results suggest that consortia of specific PS could play an important role in reducing the intestinal availability of acrylamide. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Margarita Torres-Gregorio
- Unidad de Investigación y Desarrollo en Alimentos (UNIDA), Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Veracruz, Mexico
| | - Lourdes Santiago-López
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Mexico
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Mexico
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Mexico
| | - Hugo Sergio Garcia
- Unidad de Investigación y Desarrollo en Alimentos (UNIDA), Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Veracruz, Mexico
| | - Adrián Hernandez-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Mexico
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18
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Pourmohammadi K, Sohrabi M, Hashemi SMB, Amiri MJ. A kinetic analysis of the aflatoxin detoxification potential of lactic acid bacteria in Terxine (a cereal-based food). FEMS Microbiol Lett 2021; 368:6356562. [PMID: 34424325 DOI: 10.1093/femsle/fnab104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 08/18/2021] [Indexed: 12/29/2022] Open
Abstract
Aflatoxin B1 (AFB1) is a hazardous component that can seriously threaten the public health. Terxine is a component used in traditional soup and found in the western mountainous regions of Iran. Several microorganisms have been reported to bind or degrade aflatoxins (AFs) in foods and feeds. This research aimed to investigate the effect of Terxine fermentation by Lactobacillus plantarum strains AF1 and LU5 on AFB1. Fermentation was carried out, and pH, lactic acid and AFB1 amount and microbial count were further determined. In addition, the kinetic experimental data of AFB1 by L. plantarum AF1 and LU5 (obtained at 37°C) were fitted to the zero-order, first-order and parabolic diffusion models. According to the coefficient of determination (R2) and root mean square of errors (RMSE), the zero-order model best described AF degradation. The growth of Lactobacillus strains was increased by the rise in the fermentation time; in this regard, the number of L. plantarum AF1 increased from 4.2 to 5.1 log cfu/g and that of L. plantarum LU5 increased from 4.1 to 5.2 log cfu/g in the first 8 h, reaching 7.2 and 7.4 log cfu/g in the next 8 h, respectively. The results also showed that the amount of lactic acid increased whereas the pH value decreased during the 24 h fermentation. Both microorganisms reduced the amount of AFB1 while L. plantarum AF1 was more effective. Therefore, L. plantarum strains AF1 and LU5 can be effectively used to reduce AFB1 in fermented foods.
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Affiliation(s)
- Kiana Pourmohammadi
- College of Agriculture, Department of Food Science and Technology, Fasa University, Fasa, Iran
| | - Maryam Sohrabi
- College of Agriculture, Department of Food Science and Technology, Kherad Institute, Booshehr University, Booshehr, Iran
| | | | - Mohammad Javad Amiri
- Faculty of Agriculture, Department of Water Engineering, Fasa University, Fasa, Iran
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19
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Yousefi M, Khorshidian N, Hosseini H. The Ability of Probiotic Lactobacillus Strains in Removal of Benzo[a]pyrene: a Response Surface Methodology Study. Probiotics Antimicrob Proteins 2021; 14:464-475. [PMID: 34129182 DOI: 10.1007/s12602-021-09810-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/08/2021] [Indexed: 11/24/2022]
Abstract
In this study, the ability of various lactic acid bacteria was assessed in removing benzo[a]pyrene (BaP) from contaminated phosphate buffer saline (PBS). Response surface methodology (RSM) was performed using Box-Behnken design to investigate the effect of four independent variables including pH (5-7), incubation time (1-24 h), cell density (107-109 cfu/mL), and initial BaP concentration (5-15 mg/kg) at three levels to evaluate in vitro removal of BaP as response. The results showed that all the tested strains were able to remove BaP from PBS and this reduction was entirely strain-specific. Bifidobacterium lactis BB-12 followed by Lactobacillus casei TD10 exhibited the lowest binding ability while the highest binding rate was related to Lactobacillus acidophilus LA-5, Lactobacillus delbrueckii subsp. bulgaricus PTCC 1737, Lactobacillus casei TD4, and Lactobacillus brevis TD3, respectively. Cyclohexane washing weakened BaP-bacteria complex, while this complex was not significantly changed by PBS washing. The results showed that BaP binding rate was influenced by pH, cell density, time, and BaP concentration in linear and quadratic manners. Moreover, there were interactions between cell density and time as well as between time and BaP concentration. The highest BaP-binding rate by L. acidophilus LA-5 was 10 ppm of BaP concentration, pH = 5, cell density of 109 cfu/mL, and an incubation period of 24 h. It can be concluded that a range of pH, time, and microbial population is required to obtain maximum binding efficiency for BaP based on the concentration of the toxin and the species of the bacteria.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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20
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Sohrabi Balsini M, Edalatian Dovom MR, Kadkhodaee R, Habibi Najafi MB, Yavarmanesh M. Effect of digestion and thermal processing on the stability of microbial cell-aflatoxin B1 complex. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110994] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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Shao X, Xu B, Chen C, Li P, Luo H. The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review. Crit Rev Food Sci Nutr 2021; 62:5950-5963. [PMID: 33683156 DOI: 10.1080/10408398.2021.1895059] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
N-nitrosamines, heterocyclic amines, polycyclic aromatic hydrocarbons, biogenic amines, and acrylamide are widely distributed and some of the most toxic substances detected in foods. Hence, reduction of these substances has attracted worldwide attention. Lactic acid bacteria (LAB) inoculation has been found to be an effective way to reduce these toxic substances. In this paper, the reduction of toxic substances by LAB and its underlying mechanisms have been described through the review of recent studies. LAB aids this reduction via different mechanisms. First, it can directly decrease these harmful substances through adsorption or degradation. Peptidoglycans on the cell wall of LAB can bind to heterocyclic amines, acrylamide, and polycyclic aromatic hydrocarbons. Second, LAB can indirectly decrease the content of toxic substances by reducing their precursors. Third, antioxidant properties of LAB also contribute to the reduction in toxic substances. Finally, LAB can suppress the growth of amino acid decarboxylase-positive bacteria, thus reducing the accumulation of biogenic amines and N-nitrosamines. Therefore, LAB can contribute to the decrease in toxic substances in food and improve food safety. Further research on increasing the reduction efficiency of LAB and deciphering the mechanisms at a molecular level needs to be carried out to obtain the complete picture.
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Affiliation(s)
- Xuefei Shao
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Conggui Chen
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Peijun Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huiting Luo
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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22
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VASCONCELOS RAM, KALSCHNE DL, WOCHNER KF, MOREIRA MCC, BECKER-ALGERI TA, CENTENARO AI, COLLA E, RODRIGUES PCA, DRUNKLER DA. Feasibility of L. plantarum and prebiotics on Aflatoxin B1 detoxification in cow milk. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.34120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | | | - Eliane COLLA
- Universidade Tecnológica Federal do Paraná, Brasil
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23
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Zhao L, Li X, Yang Q, Zhuang D, Pan X, Li L. Adsorption kinetics and mechanism of di- n-butyl phthalate by Leuconostoc mesenteroides. Food Sci Nutr 2020; 8:6153-6163. [PMID: 33282266 PMCID: PMC7684587 DOI: 10.1002/fsn3.1908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/31/2020] [Accepted: 09/09/2020] [Indexed: 01/14/2023] Open
Abstract
Di-n-butyl phthalate (DBP) poses a risk to humans as a ubiquitous environmental contaminant. A strain of Leuconostoc mesenteroides DM12 was chosen from lactic acid bacteria strains to study the DBP binding mechanisms. Adsorption of DBP by strain DM12 reached the highest binding rate of 87% after 11 hr of incubation, which could be explained by pseudo-second-order kinetics. The adsorption isotherm coincided with the model of Langmuir-Freundlich, indicating physical and chemical adsorption processes involved. Further, NaIO4 and TCA treatments were used to analyze the DBP binding mechanism of strain DM12, which indicated that peptidoglycan on the bacterial cell wall was involved in the process. The O-H, C-O, and N-H bonds were possibly involved in the binding process as the main functional groups.
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Affiliation(s)
- Lili Zhao
- College of Life SciencesHenan Normal UniversityXinxiangHenan ProvinceChina
- Henan International Joint Laboratory of Agricultural Microbial Ecology and TechnologyHenan Normal UniversityXinxiangChina
| | - Xinlei Li
- College of Life SciencesHenan Normal UniversityXinxiangHenan ProvinceChina
| | - Qingxiang Yang
- College of Life SciencesHenan Normal UniversityXinxiangHenan ProvinceChina
- Henan International Joint Laboratory of Agricultural Microbial Ecology and TechnologyHenan Normal UniversityXinxiangChina
| | - Di Zhuang
- College of Life SciencesHenan Normal UniversityXinxiangHenan ProvinceChina
| | - Xin Pan
- College of Life SciencesHenan Normal UniversityXinxiangHenan ProvinceChina
| | - Lubo Li
- College of Life SciencesHenan Normal UniversityXinxiangHenan ProvinceChina
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24
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Cuevas-González PF, González-Córdova AF, Vallejo-Cordoba B, Aguilar-Toalá JE, Hall FG, Urbizo-Reyes UC, Liceaga AM, Hernandez-Mendoza A, García HS. Protective role of lactic acid bacteria and yeasts as dietary carcinogen-binding agents - a review. Crit Rev Food Sci Nutr 2020; 62:160-180. [PMID: 32901514 DOI: 10.1080/10408398.2020.1813685] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The importance of food contaminants in the link between diet and cancer has been widely demonstrated. Therefore, different physical and chemical strategies for the control of human exposure to such dietary carcinogens has been explored; however, most of these strategies are complex, costly, and have low efficiency which limited their applications. Hence, microbiological methods have been receiving more attention. Recent in vitro and in vivo studies have indicated that lactic acid bacteria (LAB) and yeast may act as dietary carcinogen-binding agents. This review describes the promising protective role of strains belonging mainly to the Lactobacillus, Bifidobacterium and Saccharomyces genera by acting as dietary carcinogen-binding agents. This property suggests that these microorganisms may have a protective role by reducing the bioaccessibility of dietary carcinogens, thereby decreasing their toxic effects. The mechanisms by which the binding process takes place have not been completely elucidated; thus, the possible underlying mechanisms and factors influencing carcinogens-binding will be addressed.
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Affiliation(s)
- P F Cuevas-González
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
| | - A F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
| | - B Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
| | - J E Aguilar-Toalá
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
| | - F G Hall
- Department of Food Science, Purdue University, West Lafayette, Indiana, United States
| | - U C Urbizo-Reyes
- Department of Food Science, Purdue University, West Lafayette, Indiana, United States
| | - A M Liceaga
- Department of Food Science, Purdue University, West Lafayette, Indiana, United States
| | - A Hernandez-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, Mexico
| | - H S García
- Tecnológico Nacional de México, Instituto Tecnológico de Veracruz, UNIDA, Veracruz, Mexico
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25
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Peredo-Lovillo A, Romero-Luna HE, Jiménez-Fernández M. Health promoting microbial metabolites produced by gut microbiota after prebiotics metabolism. Food Res Int 2020; 136:109473. [PMID: 32846558 DOI: 10.1016/j.foodres.2020.109473] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/10/2020] [Accepted: 06/21/2020] [Indexed: 02/08/2023]
Abstract
Human gut microbiota (HGM) is a microbial complex where dynamic mutualistic interactions related to digestion and absorption of dietary components take place. The consumption of specific food ingredients, such as prebiotics and dietary fibers, constituted mainly by carbohydrates polymers, can modulate the HGM composition and metabolism serving as a fermentable substrate to produce bacterial metabolites with beneficial effects on host health. Especially, bacterial short-chain fatty acids, tryptophan and organic acids have shown positive effects on pathogenic bacteria control, mineral absorption, weight control and obesity, immune response homeostasis, gut barrier improvement, brain modulation and anticancer activity. Despite the fact that these effects vary between individuals due to personal HGM richness, the information presented in this review contributes to understanding the effects of prebiotics and dietary fibers consumption on the generation of HGM metabolites and the mechanisms by which these metabolites interact with host cells improving host health.
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Affiliation(s)
- A Peredo-Lovillo
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial s/n, Sección 5, Santa Bárbara, CP 91096 Xalapa Enríquez, Veracruz, Mexico
| | - H E Romero-Luna
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial s/n, Sección 5, Santa Bárbara, CP 91096 Xalapa Enríquez, Veracruz, Mexico
| | - M Jiménez-Fernández
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Av. Doctor Luis Castelazo, Industrial Ánimas, Xalapa Enríquez, CP 91190 Veracruz, Mexico.
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26
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Is Acrylamide as Harmful as We Think? A New Look at the Impact of Acrylamide on the Viability of Beneficial Intestinal Bacteria of the Genus Lactobacillus. Nutrients 2020; 12:nu12041157. [PMID: 32326187 PMCID: PMC7230431 DOI: 10.3390/nu12041157] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/13/2020] [Accepted: 04/18/2020] [Indexed: 12/16/2022] Open
Abstract
The impact of acrylamide (AA) on microorganisms is still not clearly understood as AA has not induced mutations in bacteria, but its epoxide analog has been reported to be mutagenic in Salmonella strains. The aim of the study was to evaluate whether AA could influence the growth and viability of beneficial intestinal bacteria. The impact of AA at concentrations of 0–100 µg/mL on lactic acid bacteria (LAB) was examined. Bacterial growth was evaluated by the culture method, while the percentage of alive, injured, and dead bacteria was assessed by flow cytometry after 24 h and 48 h of incubation. We demonstrated that acrylamide could influence the viability of the LAB, but its impact depended on both the AA concentration and the bacterial species. The viability of probiotic strain Lactobacillus acidophilus LA-5 increased while that of Lactobacillus plantarum decreased; Lactobacillus brevis was less sensitive. Moreover, AA influenced the morphology of L. plantarum, probably by blocking cell separation during division. We concluded that acrylamide present in food could modulate the viability of LAB and, therefore, could influence their activity in food products or, after colonization, in the human intestine.
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27
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Khorshidian N, Yousefi M, Shadnoush M, Siadat SD, Mohammadi M, Mortazavian AM. Using probiotics for mitigation of acrylamide in food products: a mini review. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Protective Effect of the Intracellular Content from Potential Probiotic Bacteria against Oxidative Damage Induced by Acrylamide in Human Erythrocytes. Probiotics Antimicrob Proteins 2020; 12:1459-1470. [DOI: 10.1007/s12602-020-09636-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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29
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Wochner KF, Moreira MCC, Kalschne DL, Colla E, Drunkler DA. Detoxification of Aflatoxin B
1
and M
1
by
Lactobacillus acidophilus
and prebiotics in whole cow's milk. J Food Saf 2019. [DOI: 10.1111/jfs.12670] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Katia F. Wochner
- Departamento de AlimentosPrograma de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Câmpus Medianeira Medianeira, Paraná Brazil
| | - Maria C. C. Moreira
- Departamento de AlimentosGraduação em Engenharia de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), Câmpus Medianeira Medianeira, Paraná Brazil
| | - Daneysa L. Kalschne
- Departamento de AlimentosPrograma de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Câmpus Medianeira Medianeira, Paraná Brazil
| | - Eliane Colla
- Departamento de AlimentosPrograma de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Câmpus Medianeira Medianeira, Paraná Brazil
| | - Deisy A. Drunkler
- Departamento de AlimentosPrograma de Pós‐Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Câmpus Medianeira Medianeira, Paraná Brazil
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30
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Koszucka A, Nowak A, Nowak I, Motyl I. Acrylamide in human diet, its metabolism, toxicity, inactivation and the associated European Union legal regulations in food industry. Crit Rev Food Sci Nutr 2019; 60:1677-1692. [DOI: 10.1080/10408398.2019.1588222] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Agnieszka Koszucka
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Adriana Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Ireneusz Nowak
- Faculty of Law and Administration, University of Lodz, Lodz, Poland
| | - Ilona Motyl
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
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31
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32
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Yousefi M, Shariatifar N, Tajabadi Ebrahimi M, Mortazavian AM, Mohammadi A, Khorshidian N, Arab M, Hosseini H. In vitroremoval of polycyclic aromatic hydrocarbons by lactic acid bacteria. J Appl Microbiol 2019; 126:954-964. [DOI: 10.1111/jam.14163] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 11/07/2018] [Accepted: 11/19/2018] [Indexed: 01/20/2023]
Affiliation(s)
- M. Yousefi
- Food Science and Technology Department; National Nutrition and Food Technology Research Institute; Faculty of Nutrition & Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences, Semnan University of Medical Sciences; Semnan Iran
| | - N. Shariatifar
- Department of Food Safety and Hygiene; School of Public Health, Tehran University of Medical Sciences; Tehran Iran
| | - M. Tajabadi Ebrahimi
- Department of Biology; Central Tehran Branch, Islamic Azad University; Tehran Iran
| | - A. M. Mortazavian
- Food Science and Technology Department; National Nutrition and Food Technology Research Institute; Faculty of Nutrition & Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - A. Mohammadi
- Food Science and Technology Department; National Nutrition and Food Technology Research Institute; Faculty of Nutrition & Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - N. Khorshidian
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences, Semnan University of Medical Sciences; Semnan Iran
| | - M. Arab
- Food Science and Technology Department; National Nutrition and Food Technology Research Institute; Faculty of Nutrition & Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - H. Hosseini
- Food Science and Technology Department; National Nutrition and Food Technology Research Institute; Faculty of Nutrition & Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
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33
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Liew WPP, Nurul-Adilah Z, Than LTL, Mohd-Redzwan S. The Binding Efficiency and Interaction of Lactobacillus casei Shirota Toward Aflatoxin B1. Front Microbiol 2018; 9:1503. [PMID: 30042748 PMCID: PMC6048233 DOI: 10.3389/fmicb.2018.01503] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Accepted: 06/18/2018] [Indexed: 12/07/2022] Open
Abstract
The use of probiotic as dietary approach to prevent exposure to food contaminant, aflatoxin B1 (AFB1) has greatly increased. Several studies found that AFB1 binding to the bacterial cell wall is strain-specific. Moreover, the interaction between AFB1 and bacterial cell wall is not well-understood, thus warrants further investigation. This research was conducted to assess the ability of Lactobacillus casei Shirota (Lcs) to bind AFB1 at different concentrations and to determine AFB1 binding efficiency of different Lcs cell components including live cell, heat-treated, and cell wall. In addition, the interaction between AFB1 and Lcs was also evaluated via scanning electron microscopy (SEM) and through an animal study. The binding of AFB1 by all Lcs cell components depends on the concentration of available AFB1. Among all Lcs cell components, the live Lcs cells exhibited the highest binding efficiency (98%) toward AFB1. Besides, the SEM micrographs showed that AFB1 induced structural changes on the bacterial cell surface and morphology including rough and irregular surface along with a curve rod-shaped. In vivo experiment revealed that Lcs is capable to neutralize the toxicity of AFB1 on body weight and intestine through the binding process. The animal’s growth was stunted due to AFB1 exposure, however, such effect was significantly (p < 0.05) alleviated by Lcs. This phenomenon can be explained by a significant (p < 0.05) decreased level of blood serum AFB1 by Lcs (49.6 ± 8.05 ng/mL) compared to AFB1-exposed rats without treatment (88.12 ± 10.65 ng/mL). Taken together, this study highlights the potential use of Lcs as a preventive agent against aflatoxicosis via its strong binding capability.
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Affiliation(s)
- Winnie-Pui-Pui Liew
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Zainuddin Nurul-Adilah
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Leslie T L Than
- Department of Medical Microbiology and Parasitology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Sabran Mohd-Redzwan
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
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34
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Aflatoxin M1 Detoxification Ability of Probiotic Lactobacilli of Indian Origin in In vitro Digestion Model. Probiotics Antimicrob Proteins 2018; 11:460-469. [DOI: 10.1007/s12602-018-9414-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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35
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Wochner KF, Becker-Algeri TA, Colla E, Badiale-Furlong E, Drunkler DA. The action of probiotic microorganisms on chemical contaminants in milk. Crit Rev Microbiol 2017; 44:112-123. [DOI: 10.1080/1040841x.2017.1329275] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Katia Francine Wochner
- Post Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná (UTFPR), Medianeira, Brazil
| | - Tânia Aparecida Becker-Algeri
- Post Graduate Program in Engineering and Science of Food, Department of Food Chemistry, Federal University of Rio Grande (FURG), Rio Grande, Brazil
| | - Eliane Colla
- Post Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná (UTFPR), Medianeira, Brazil
| | - Eliana Badiale-Furlong
- Post Graduate Program in Engineering and Science of Food, Department of Food Chemistry, Federal University of Rio Grande (FURG), Rio Grande, Brazil
| | - Deisy Alessandra Drunkler
- Post Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná (UTFPR), Medianeira, Brazil
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Zhang D, Liu W, Li L, Zhao HY, Sun HY, Meng MH, Zhang S, Shao ML. Key role of peptidoglycan on acrylamide binding by lactic acid bacteria. Food Sci Biotechnol 2017; 26:271-277. [PMID: 30263538 DOI: 10.1007/s10068-017-0036-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2016] [Revised: 10/15/2016] [Accepted: 10/24/2016] [Indexed: 12/23/2022] Open
Abstract
The primary purpose of this study was to analyze the ability of four peptidoglycan (PGN) from different lactic acid bacteria to bind acrylamide (AA) and to identify the binding mechanism. In this study, to clarify the possible binding interactions among AA and components of PGN, chemical components, surface structure, amino acids component, and functional groups of peptidoglycans were studied. It was found that PGN from Lactobacillus plantarum 1.0065 had the highest ability to bind AA with 87%. Furthermore, a significant positive relation was found between the carbohydrate content of PGN and percentage of bind AA, and the content of four specific amino acids of PGN and AA binding ability were also positive correlated. Thereinto, alanine of PGN had a significant impact on AA binding among four amino acids. Additionally, the C-O (carboxyl, polysaccharides, and arene), C=O amide, and N-H amines groups of PGN were involved in AA binding.
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Affiliation(s)
- Dan Zhang
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Wei Liu
- 2Tongjiang entry-exit inspection and Quarantine Bureau, Tongjiang, Heilongjiang, 156400 China
| | - Liang Li
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Hong-Yu Zhao
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Hong-Yang Sun
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Ming-Han Meng
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Sheng Zhang
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Mei-Li Shao
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
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Evaluation of acrylamide-removing properties of two Lactobacillus strains under simulated gastrointestinal conditions using a dynamic system. Microbiol Res 2016; 190:19-26. [PMID: 27393995 DOI: 10.1016/j.micres.2016.04.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 04/13/2016] [Accepted: 04/24/2016] [Indexed: 11/22/2022]
Abstract
The aim of this study was to evaluate the capability of Lactobacillus reuteri NRRL 14171 and Lactobacillus casei Shirota to remove dietary acrylamide (AA) under simulated gastrointestinal conditions using a dynamic system. The effects of different AA levels or bacteria concentration on toxin removal by Lactobacillus strains were assessed. Thereafter, AA-removing capability of bacteria strains under either fasting or postprandial simulated gastrointestinal conditions was evaluated. Commercial potato chips were analyzed for their AA content, and then used as a food model. Average AA content (34,162μg/kg) in potato chips exceeded by ca. 34-fold the indicative values recommended by the EU. Toxin removal ability was dependent on AA content and bacterial cell concentration. A reduction on bacterial viability was observed in the food model and at the end of both digestive processes evaluated. However, bacteria survived in enough concentrations to remove part of the toxin (32-73%). Both bacterial strains were able to remove AA under different simulated gastrointestinal conditions, being L. casei Shirota the most effective (ca. 70% removal). These findings confirmed the risk of potato chips as dietary AA exposure for consumers, and that strains of the genus Lactobacillus could be employed to reduce the bioavailability of dietary AA.
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