In vitroremoval of polycyclic aromatic hydrocarbons by lactic acid bacteria

Abstract

Aims The current study aimed to investigate the ability of lactic acid bacteria (LABs) in removing four polycyclic aromatic hydrocarbons (PAHs) namely, benzo(a)pyrene (BaP), benz(a)anthracene (BaA), chrysene (Chr) and benzo(b)fluoranthene (BbF) from contaminated phosphate buffer saline (PBS). Method and Results The effect of initial PAH concentrations (5, 10, 15, 20 μg ml−1), bacterial population (107, 108, 109, 1010 CFU per ml) and pH (3, 5, 7) was studied to evaluate bacterial binding ability. All the tested bacteria could remove BaA, Chr, BbF and BaP from phosphate buffer solution and in almost all assays, removing of PAHs was as follows: BaP>Chr>BaA>BaF. Bifidobacterium lactis BB‐12 had the lowest binding rate for all four PAHs, while the highest binding ability was related to Lactobacillus acidophilus LA‐5. Moreover, cell viability was not required for the binding ability and even acid‐treated, heat‐treated and ultrasonic‐treated bacterial cells showed more binding ability. The results showed that the bacteria–PAH complex was irreversible after washing with PBS. Conclusions The removal of PAHs was significantly related to pH of media, strains of bacteria, type and concentration of PAHs Significance and Impact of the Study This study has been focused on the reduction of polycyclic aromatic hydrocarbons using LABs and probiotics. Our results showed that not only live strains but also inactivated tested strains are able to remove PAHs from aqueous media, presenting new methods to diminish the amount of these contaminants in foods. Furthermore, the results of this study can be used in future research on evaluating the effects of oral administration of probiotic supplements and even dead probiotic strains on reducing PAHs in humans.

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

“…It seems that the sensitivity of Gram-positive bacteria is related to the direct interaction of the hydrophobic components of the EOs with the cell wall (66)(67)(68). The cell wall of Gram-positive bacteria is made of a thick layer of peptidoglycans (90-95%), teichoic acid, and proteins (44,69). Due to the hydrophobic nature of major parts of EOs, they can easily pass through it.…”

The ability of lactic acid bacteria strains to remove di‐n‐butyl phthalate in simulated food matrices

“…LAB strains have been reported to have anticancer and antimutation effects by adsorbing mutagenic factors in the human body and preventing the metabolism of these factors by the host. The mutagenic factors include carcinogenic polycyclic aromatic hydrocarbons, mycotoxins and benzene ring compounds (Ozogul and Hamed, 2017; Yousefi et al ., 2019; Zhao et al ., 2018; Zhai et al ., 2019). However, the removal of carcinogens by lactic acid bacteria will inevitably be affected by environmental media, especially in food matrices, which are rarely reported.…”

Probiotics as potential detoxification tools for mitigation of pesticides: a mini review

“…Additionally, it has been highlighted that probiotics can detoxify xenobiotics and hinder their toxicity through binding to these toxicants and employing enzymatic reactions (Khorshidian et al, 2016;Hossain et al, 2017;Cuevas-Gonz alez et al, 2020b). Detoxification properties of probiotics against mycotoxins, heavy metals, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, nitrosamine and pesticides have been investigated widely in recent years, and it has been elucidated that this protective activity is dependent on several factors such as strain type, medium pH, growth phase, toxicant structure and concentration (Yousefi et al, 2019;Khorshidian et al, 2020).…”

“…Therefore, extensive efforts have been made in various part of the food industries to produce safe food products. Despite the efforts conducted to produce safe food, food products can be contaminated through contaminated raw materials and/or during various food processes, which can have adverse effects on health over time (Khorshidian et al, 2016;Yousefi et al, 2019;Shoukat, 2020). Polycyclic aromatic hydrocarbons, heterocyclic aromatic amines and acrylamide as process-induced toxic compounds, mycotoxins, phthalic acid esters, heavy metals and pesticides can be named as the example of some toxic compounds that might exist in food products (Khorshidian et al, 2016;Lili et al, 2018;Chiocchetti et al, 2019;Khorshidian et al, 2020).…”