通过乳酸细菌从共生牛奶中生物去除 (pb) 盐
Adel Mirza Alizadeh1, Hedayat Hosseini2,3, Mehran Mohseni4
1Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
Scientific reports
|March 18, 2025
概括
当地的益生菌细菌,特别是Bifidobacterium lactis,有效地从有毒的盐中去除牛奶的污染. 益生菌胰岛素增强了高脂肪牛奶中的去除,这表明了减少暴露的潜在饮食策略.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 环境健康 环境健康
背景情况:
- (Pb2+) 盐在食品中存在时,对健康构成重大风险.
- 益生菌细菌和益生菌因其在减轻食品矩阵中有毒金属污染的潜力而被探索.
研究的目的:
- 为了研究本土益生菌 (乳杆菌和Bifidobacterium物种) 和益生菌胰岛素在去除牛奶中的酸和酸中的有效性.
- 在各种牛奶脂肪含量模型中确定用于污染的最佳条件和细菌菌株.
主要方法:
- 在低脂,半脂和高脂牛奶模型中利用了五种本土益生菌和益生菌胰岛素.
- 使用pH值变化测量和定量分析评估盐去污.
- 采用FTIR-ATR光谱法来阐明离子与益生菌细胞表面结合的机制.
主要成果:
- 所有测试的益生菌菌株都显示出能够去除酸和酸,而酸的去除率明显高.
- 牛乳细菌 (Bifidobacterium lactis) 显示出异常高的脱效率,在半脂牛奶中达到高达98.13%.
- 胰岛素的添加通常会增强的去除,特别是在半脂和高脂牛奶中,并影响pH值下降过程.
结论:
- 本土益生菌,特别是Bifidobacterium lactis BIA-6,在将牛奶从盐中去污染方面非常有效.
- 该研究强调了特定益生菌菌株和胰岛素作为一种饮食干预措施的潜力,以减少来自受污染食物来源的暴露.
- 在益生菌细胞表面上涉及基,碳基和氨基功能群的静电相互作用在盐吸收中起着至关重要的作用.
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