Surface Binding of Toxins and Heavy Metals by Probiotics

Abstract

Removal of toxic metals and toxins using microbial biomass has been introduced as an inexpensive, new promising method on top of conventional methods for decontamination of food, raw material and concentrated. In this article the potential application of lactic acid bacteria and yeasts as the most familiar probiotics to eliminate, inactivate or reduce bioavailability of contamination in foods and feed has been reviewed. After fast glance to beneficial health effects and preservative properties of lactic acid bacteria, the mechanisms which explain antibacterial and antifungal efficiency as well as their antifungal metabolites are mentioned. Then the article has been focused on potential application of single strain or combination of lactic acid bacteria for removal of heavy metals (copper, lead, cadmium, chromium, arsenic), cyanotoxins (microcystin-LR, -RR, -LF) and mycotoxins (aflatoxin B1, B2, B2a, M1, M2, G1, G2, patulin, ochratoxin A, deoxynivalenol, fumonisin B1 and B2, 3-acetyldeoxynivalenol, deoxynivalenol, fusarenon, nivalenol, diacetoxyscirpenol, HT-2 and T-2 toxin, zearalenone and its derivative, etc) from aqueous solutions in vitro. Wherever possible the mechanism of decontamination and the factors influencing yield of removal are discussed. Some factors which can facilitate metal removal capacity of lactic acid bacteria including the strains, surface charge, pH, temperature, presence of other cations are introduced. The cell wall structure of lactic acid bacteria and yeasts are also introduced for further explanation of mechanism of action in complex binding of probiotic to contaminants and strength of mycotoxin- bacterium interaction.

Lactobacillus rhamnosus GG Inhibits BID Dependent-Apoptosis in Human Hepatocellular Carcinoma Cells Exposed to Patulin

“…Similarly, the increased in cell proliferation in the treatment could be attributed to possible removal of patulin and repair of the cells from cell damage induced by patulin exposure. The protective effect of LGG resulting in cells rescue was expected as Zoghi et alin their study, reported that probiotic bacteria is capable of binding patulin and other mycotoxins in vitro by metabolic conversion of toxins through bacterial enzymatic action (El-Nezami et al, 2006;Zoghi et al, 2014). El-Nezami et al (2000) have demonstrated that lactic acid bacteria, most of which are probiotic, are also capable of detoxifying aflatoxins B, a well know potent carcinogen, which was a major contributor of liver cancer in central Africa and China (El-Nezami et al, 2000, IARC, 2002.…”

Potential Anticarcinogenic Effects of Lactic Acid Bacteria and Probiotics in Detoxification of Process-Induced Food Toxicants

“…Unlike the food industry's efforts to produce safe food, it is likely that food can be either contaminated during the process or prepared from contaminated raw materials (1). Therefore, food products consumers can be environmentally exposed to both intentional and unintentional additives and pollutants which can have adverse effects on health over time.…”

“…Therefore, food products consumers can be environmentally exposed to both intentional and unintentional additives and pollutants which can have adverse effects on health over time. Environmental contaminants such as heavy metals, pesticides and mycotoxins can be released to water and food production chain and lead to formation of unwanted harmful chemical compounds during processing, resulting in various adverse health effects and chronic toxicity, especially cancer (1)(2)(3). Cancer is a very serious and complicated disease created by out of control and irregular growth of cell (4), whose prevalence is remarkably increasing.…”

“…LABs are gram-positive, non-motile and cocci or rods which have been widely utilized to produce various foods especially fermented ones (1,24). Lactobaciillus, Lactococcus, leuconostoc, piediococcus, and Streptococcus are the major genera of LABs (25).…”

“…In addition, it is mentioned that LABs have protective effects against different toxic compounds in foods such as mycotoxin, acrylamide, polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs) and amino acid pyrolysates (16). 'Probiotics' that mainly belong to the type 'lactobacillus' or 'Bifidobacteria' are non-toxic and non-pathogenic, show in vivo functional properties and are considered probiotics (1,29,30). The term 'probiotic' is originated from Greek meaning 'for life' and these microorganisms bring health benefits to humans/animals principally by balancing intestinal flora.…”