a College of Biological Science & Biotechnology , Beijing Forestry University , Beijing , China.
b Beijing Key Laboratory of Forest Food Processing and Safety , Beijing , China.
Crit Rev Food Sci Nutr. 2018;58(16):2727-2742. doi: 10.1080/10408398.2017.1339665. Epub 2017 Oct 20.
Carcinogens in food are an important issue that threat people's health right now. Lactic acid bacteria (LAB) strains as well-known probiotics have shown numerous perspectives in being used as a good food additive to confront cancerogenic compounds in recent years. Some LAB strains can remove cancerogenic compounds from medium environment via direct physical binding and avoid re-pollution of poisonous secondary metabolites which are generated from degradation of cancerogenic compounds. This article presents a whole overview of the physical-binding of LAB strains to such common cancerogenic compounds existed in food and feed environments as mycotoxins, polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HAs) and pthalic acid esters (PAEs).In most cases, summaries of these published researches show that the binding of LAB strains to cancerogenic compounds is a physical process. Binding sites generally take place in cell wall, and peptidoglycan from LAB cells is the chief binding site. The adsorption of lactic acid bacteria to cancerogenic compounds is strain-specific. Specially, the strains from the two genera Lactobacillus and Bifidobacterium show a better potential in binding cancerogenic compounds. Moreover, we firstly used molecular dynamic computer model as a highly potential tool to simulate the binding behavior of peptidoglycan from Lactobacillus acidophilus to DBP, one of pthalic acid esters with genetic toxicity. It was seen that the theoretical data were quite consistent with the experimental results in terms of the ability of this bacterium to bind DBP. Also, the toxicity reduction of cancerogenic compounds by LAB strains could be achieved either in gastrointestinal model or animal tests and clinical researches as well. In conclusion, carefully selected LAB strains should be a good solution as one of safety strategies to reduce potential risk of cancerogenic compounds from food-based products.
食品中的致癌物质是当前威胁人们健康的一个重要问题。近年来，乳酸杆菌（LAB）等知名益生菌菌株在作为一种良好的食品添加剂用于对抗致癌化合物方面显示出了许多前景。一些 LAB 菌株可以通过直接物理结合从介质环境中去除致癌化合物，并避免由致癌化合物降解产生的有毒次生代谢物的再污染。本文全面概述了 LAB 菌株对食品和饲料环境中常见的致癌化合物（如霉菌毒素、多环芳烃（PAHs）、杂环胺（HAs）和邻苯二甲酸酯（PAEs））的物理结合。在大多数情况下，这些已发表研究的总结表明，LAB 菌株与致癌化合物的结合是一个物理过程。结合位点通常发生在细胞壁上，LAB 细胞的肽聚糖是主要的结合位点。乳酸菌对致癌化合物的吸附是菌株特异性的。特别是来自乳杆菌属和双歧杆菌属的菌株在结合致癌化合物方面显示出更好的潜力。此外，我们首次使用分子动力学计算机模型作为一种很有潜力的工具，模拟了嗜酸乳杆菌肽聚糖与邻苯二甲酸二丁酯（DBP）的结合行为，DBP 是一种具有遗传毒性的邻苯二甲酸酯。结果表明，就该细菌结合 DBP 的能力而言，理论数据与实验结果非常一致。此外，LAB 菌株还可以在胃肠道模型或动物试验以及临床研究中降低致癌化合物的毒性。总之，精心选择的 LAB 菌株应该是减少食品中致癌化合物潜在风险的安全策略之一。
