Stidl Reinhard, Sontag Gerhard, Koller Verena, Knasmüller Siegfried
Department of Analytical and Food Chemistry, Faculty of Chemistry, University of Vienna, Austria.
Mol Nutr Food Res. 2008 Mar;52(3):322-9. doi: 10.1002/mnfr.200700034.
Aim of the present study was a comprehensive investigation of the detoxification capacities of lactic acid bacteria (LAB) towards heterocyclic aromatic amines (HCA) formed during cooking of meat. It has been postulated that LAB prevent genotoxic and/or carcinogenic effects of HCA in laboratory rodents and humans via direct binding mechanisms. We measured the removal of the most abundant cooked food mutagens (AalphaC, PhIP, IQ, MeIQx, DiMeIQx) by eight LAB species. From each species, twelve strains were tested in liquid binding experiments with HPLC coupled with coulometric electrode array detection. The highest removal rates were observed with the representatives of the L. helveticus and S. thermophilus groups, which were seven to eight times more effective than L. kefir and L. plantarum. Strong and statistically significant differences were seen in the binding behaviour of the individual amines, the ranking order of detoxification being AalphaC > DiMeIQx > MeIQx > IQ > PhIP. Results of Salmonella/microsome assays with strain TA98 showed that the binding of AalphaC and PhIP to LAB correlates with the reduction of their mutagenic activities. This study may contribute to the development of strategies concerning the adverse health effects of HCA utilizing highly protective LAB for the production of fermented foods.
本研究的目的是全面调查乳酸菌（LAB）对肉类烹饪过程中形成的杂环芳香胺（HCA）的解毒能力。据推测，乳酸菌通过直接结合机制可防止HCA在实验啮齿动物和人类中产生遗传毒性和/或致癌作用。我们测定了8种乳酸菌对最常见的烹饪食物诱变剂（AαC、PhIP、IQ、MeIQx、DiMeIQx）的去除情况。从每个菌种中选取12株菌株，通过高效液相色谱与电量检测电极阵列联用的液体结合实验进行测试。瑞士乳杆菌和嗜热链球菌组的代表菌株去除率最高，比开菲尔乳杆菌和植物乳杆菌的效率高7至8倍。在各胺类的结合行为上观察到了显著且具有统计学意义的差异，解毒的排序为AαC > 二甲基-IQx > MeIQx > IQ > PhIP。用TA98菌株进行的沙门氏菌/微粒体试验结果表明，AαC和PhIP与乳酸菌的结合与其诱变活性的降低相关。本研究可能有助于制定有关利用具有高度保护作用的乳酸菌生产发酵食品来应对HCA对健康的不利影响的策略。
