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The ability of lactic acid bacteria strains to remove di‐ n ‐butyl phthalate in simulated food matrices
Author(s) -
Zhao Lili,
Pan Xin,
Yang Qingxiang,
Zhao Ruixiang,
Li Xinlei
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14741
Subject(s) - leuconostoc mesenteroides , phthalate , plasticizer , lactobacillus acidophilus , lactic acid , food science , bacteria , starch , lactobacillus plantarum , chemistry , lactobacillus , biochemistry , biology , fermentation , organic chemistry , probiotic , genetics
Summary In this study, DBP (Di‐ n ‐butyl phthalate) was used as an example to evaluate the plasticiser‐binding ability of lactic acid bacteria strains (LABs). Three strains of Lactobacillus plantarum 121, Leuconostoc mesenteroides DM12 and Lactobacillus acidophilus NCFM were selected from LABs to test their DBP binding ability in different simulated food matrices. The results indicated that starch, gelatinised starch and glucose could significantly promote the DBP binding efficiencies of LABs. Low‐concentration proteins (<5%) increased the binding rates. However, denatured protein had no significant effect on the DBP binding ability. On the contrary, amino acids reduced the binding rates. AFM detection results indicated that the cell morphology of LAB binding with DBP had no change after treated in gastrointestinal digestive simulation systems. Collectively, the LABs could be employed as a biological detoxification agent for human and animals by eliminating plasticiser from foods, feeds and digestive tract in the future.