Department of Chemistry, University of Turin, Torino, Italy.
Nat Prod Res. 2022 Jul;36(13):3440-3444. doi: 10.1080/14786419.2020.1855164. Epub 2020 Dec 7.
Water kefir is an acid, softly alcoholic and fragrant beverage fermented by a stable consortium of multispecies microbial community. Aim of this study was to investigate the ability of water kefir grains to abate significant amounts of heavy metal ions during the preparation of the water kefir beverage and to set up an experimental and analytical methodology based on ICP-OES spectroscopy and ionic chromatography for the evaluation of heavy metal bioaccumulation by water kefir grains. We investigated the absorption kinetics of the process. The use of EPR spectroscopy enabled us to characterize the interaction between water kefir grains and paramagnetic metal ions from the structural viewpoint. Our results highlight significant differences in both the kinetics and the structural aspects of the interaction between distinct metal ions and water kefir grains. They concur clarifying the potential role of water kefir grains as detoxifying agents towards heavy metal ions.
水发酵是一种酸性、略带酒精味和香气的饮料，由多种微生物群落的稳定联合体发酵而成。本研究的目的是研究水发酵谷物在制备水发酵饮料过程中去除大量重金属离子的能力，并建立基于电感耦合等离子体光谱法和离子色谱法的实验和分析方法，评估水发酵谷物对重金属的生物积累。我们研究了该过程的吸收动力学。电子顺磁共振波谱学的应用使我们能够从结构角度来描述水发酵谷物与顺磁金属离子之间的相互作用。我们的结果突出了不同金属离子与水发酵谷物之间相互作用的动力学和结构方面的显著差异。这些结果阐明了水发酵谷物作为重金属离子解毒剂的潜在作用。
