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In vitro adsorption of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) by lactic acid bacteria X3-1B

Yuzhuo Wei1, WenJing Guo2, Shiqi Hao1

  • 1College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Engineering Research Center for Quality Identification and Safe Processing of Beef and Mutton, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Afairs of the People's Republic of China, Hohhot 010018, China.

Food Chemistry
|April 9, 2026
PubMed

Insights

Pediococcus acidilactici X3-1B effectively adsorbs 74.30% of the carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). This lactic acid bacterium shows potential for enhancing food safety by removing PhIP from contaminated products.

Area of Science:

  • Food Science
  • Microbiology
  • Toxicology

Background:

  • 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a carcinogenic heterocyclic amine found in high-temperature cooked meats.
  • Reducing PhIP levels is crucial for food safety and public health.

Purpose of the Study:

  • To screen Pediococcus acidilactici X3-1B for its ability to adsorb PhIP.
  • To investigate the optimal conditions and mechanisms for PhIP adsorption by this bacterial strain.

Main Methods:

  • Screening of Pediococcus acidilactici X3-1B for PhIP adsorption.
  • Analysis of adsorption stability under varying time, temperature, and pH conditions.
  • Microscopic (SEM) and spectroscopic (FTIR) analyses to determine adsorption mechanisms.
  • Zeta potential measurements and functional group chemical masking to identify key interactions.

Main Results:

  • Pediococcus acidilactici X3-1B achieved a PhIP adsorption rate of 74.30%.
  • Optimal adsorption stability was observed at 0 h, 4°C, and pH 7.
  • SEM showed morphological changes in bacteria post-adsorption; FTIR identified NH and CO groups as critical.
  • Zeta potential indicated increased negative charge, and amino groups were confirmed as key functional groups for PhIP binding.

Conclusions:

  • Pediococcus acidilactici X3-1B demonstrates significant potential for PhIP removal.
  • The study elucidates the adsorption mechanism, highlighting the role of bacterial surface functional groups.
  • Findings provide a basis for applying lactic acid bacteria in food safety strategies to mitigate PhIP contamination.
Keywords:
2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridineChemical maskingCore functional groupsPediococcus acidilacticZeta potential

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