The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review

Shao, Xiaoqiu; Xu, Baocai; Chen, Conggui; Li, Peijun; Luo, Huiting

doi:10.1080/10408398.2021.1895059

Cited by 17 publications

(11 citation statements)

References 131 publications

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“…The present study supported the results of previous studies, which stated that the C=O, C-O & N-H groups were the primary functional groups involved in the adsorption of acrylamide by LAB according to FITR and SEM-EDS ( Ge et al, 2017 ; Shen et al, 2019b ; Albedwawi et al, 2022 ). Those groups are the key components of the peptidoglycan and the cell wall proteins ( Zhang et al, 2017 ; Shao et al, 2021 ). Shen et al (2019b) also reported that increasing cell wall roughness can improve the adsorption capacity of the strain to acrylamide ( Shen et al, 2019b ; Shao et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

“…Many food products were examined to analyze acrylamide levels and assess the risk to human health ( Food and Agricultural Organization of the United Nations/World Health Organization (FAO/WHO), 2011 ; European Food Safety Authority (EFSA), 2015 ). High quantities of acrylamide were found in products like potato chips, bread, and coffee ( Shao et al, 2021 ). The European Food Safety Authority has established guidelines on the maximum allowable limits of acrylamide in food, stating the indicative acrylamide levels’ indicative values ( European Food Safety Authority (EFSA), 2015 ).…”

Section: Introductionmentioning

confidence: 99%

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Acrylamide adsorption by Enterococcus durans and Enterococcus faecalis: In vitro optimization, simulated digestive system and binding mechanism

et al. 2022

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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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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Acrylamide adsorption by Enterococcus durans and Enterococcus faecalis: In vitro optimization, simulated digestive system and binding mechanism

et al. 2022

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“…On the other hand, a high prevalence of bacteriocin genes was detected. Other beneficial properties to take in account when screening LAB to add into fermented meat products include the ability to degrade biogenic amines [ 109 ], cholesterol [ 110 ], and carcinogens in meats [ 111 ], particularly in smoked meat products [ 112 ], as well as the capacity to control lipid oxidation [ 112 ].…”

Section: Lab Applications In Animal Productsmentioning

confidence: 99%

Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health

Miranda

Contente

Igrejas

et al. 2021

Foods

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Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and polysaccharides, amino acid decarboxylation, and biogenic amine production and degradation. Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated with the transfer of antibiotic resistance genes to foodborne pathogens and their potential dissemination throughout the food chain and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health.

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“…It was stated that LAB-containing fermented milk showed various health benefits and protective effects against diseases (22,34). In addition, LAB has antimicrobial properties against many intestinal and foodborne pathogens by showing the ability to inhibit the adhesion, toxin production and/or invasion of those microorganisms (29). The reason for their ability to inhibit pathogenic microorganisms can be attributed to the organic acids causing a decrease in pH and/or the hydrogen peroxide formed during their growth.…”

mentioning

confidence: 99%

Lactobacillus casei-fermented milk as an inhibitor on selected foodborne pathogens

Acar¹,

KANCA²,

Delialioğlu³

2022

Medycyna Weterynaryjna

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The aim of this study was to reduce the growth of vanB resistant Enterococcus faecium, vanA resistant Enterococcus faecalis, Staphylococcus aureus ATCC 43300 and methicillin-resistant Staphylococcus aureus- MRSA ATCC 25923, which are foodborne pathogens that cause the death of a significant number of people every year, by the presence of Lactobacillus casei. For this purpose, the development of pathogens (104 and 106 log cfu/ml) in milk fermented with L. casei (106 log cfu/ml) was followed under in vitro conditions for 72 hours. Moreover, the generation times of each pathogen and the lactic acid content of fermented milk were determined. It was determined that the development of all pathogens could be suppressed by the presence of L. casei considering the change in generation times and the number of pathogens during the 72 hour fermentation period. This effect was greater in samples containing 104 log cfu/ml pathogen compared to samples containing 106 log cfu/ml.

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The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review

Cited by 17 publications

References 131 publications

Acrylamide adsorption by Enterococcus durans and Enterococcus faecalis: In vitro optimization, simulated digestive system and binding mechanism

Acrylamide adsorption by Enterococcus durans and Enterococcus faecalis: In vitro optimization, simulated digestive system and binding mechanism

Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health

Lactobacillus casei-fermented milk as an inhibitor on selected foodborne pathogens

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