Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Faculty of Food and Nutrition Sciences, Research Department of Food Technology, National Nutrition and food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
J Appl Microbiol. 2019 Apr;126(4):1149-1160. doi: 10.1111/jam.14172. Epub 2019 Feb 18.
The aim of this study was to evaluate the elimination of patulin (PAT) by Lactobacillus plantarum ATCC 8014 from artificially contaminated apple juice and its dependence on prebiotic, citric acid and ascorbic acid content.
A central composite design was used for studying each of the three factors at five levels to find the optimum concentrations. The results showed that inserting 2·3% (w/v) fructooligosaccharide, 213 mg l ascorbic acid and 1·4 g l citric acid to apple juice with inoculating 3·6 × 10 CFU per ml, L. plantarum improved the efficiency of PAT removal to 95·91% during 6 weeks cold storage. SDS-PAGE of cell surface proteins of probiotics revealed that surface layer proteins have an important role in PAT removal from apple juice. No significant difference was observed in the flavour and colour of the optimized synbiotic apple juice and in the control sample until 3 weeks of cold storage.
Lactobacillus plantarum ATCC 8014 is capable of PAT removal from artificially contaminated synbiotic apple juice.
Synbiotic apple juice artificially contaminated with PAT will be safe for consumers after the first day of probiotic inoculation; and surface layer proteins of probiotic cells are responsible for PAT removal.
本研究旨在评估植物乳杆菌 ATCC 8014 从人工污染的苹果汁中消除棒曲霉素（PAT）的能力及其对益生元、柠檬酸和抗坏血酸含量的依赖性。
采用中心复合设计在五个水平上研究了这三个因素中的每一个，以找到最佳浓度。结果表明，在接种 3.6×10 CFU/ml 的苹果汁中添加 2.3%（w/v）低聚果糖、213 mg/l 抗坏血酸和 1.4 g/l 柠檬酸，可将 PAT 的去除效率提高到 95.91%，在 6 周的冷藏过程中。益生菌细胞表面蛋白的 SDS-PAGE 表明，表面层蛋白在 PAT 从苹果汁中的去除中起着重要作用。在冷藏 3 周之前，优化后的共生苹果汁和对照样品的风味和颜色没有明显差异。
植物乳杆菌 ATCC 8014 能够从人工污染的共生苹果汁中去除 PAT。
人工污染 PAT 的共生苹果汁在接种益生菌的第一天后将对消费者安全；并且益生菌细胞的表面层蛋白负责 PAT 的去除。
