Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria.
Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria.
Nutrients. 2022 May 12;14(10):2038. doi: 10.3390/nu14102038.
Toxic ingredients in food can lead to serious food-related diseases. Such compounds are bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin, zearalenone, fumonisin), pesticides of different classes (organochlorine, organophosphate, synthetic pyrethroids), heavy metals, and natural antinutrients such as phytates, oxalates, and cyanide-generating glycosides. The generally regarded safe (GRAS) status and long history of lactic acid bacteria (LAB) as essential ingredients of fermented foods and probiotics make them a major biological tool against a great variety of food-related toxins. This state-of-the-art review aims to summarize and discuss the data revealing the involvement of LAB in the detoxification of foods from hazardous agents of microbial and chemical nature. It is focused on the specific properties that allow LAB to counteract toxins and destroy them, as well as on the mechanisms of microbial antagonism toward toxigenic producers. Toxins of microbial origin are either adsorbed or degraded, toxic chemicals are hydrolyzed and then used as a carbon source, while heavy metals are bound and accumulated. Based on these comprehensive data, the prospects for developing new combinations of probiotic starters for food detoxification are considered.
食品中的有毒成分可能导致严重的食源性疾病。这些化合物包括细菌毒素（志贺毒素、李斯特菌溶血素、肉毒杆菌毒素）、霉菌毒素（黄曲霉毒素、赭曲霉毒素、玉米赤霉烯酮、伏马菌素）、不同类别的农药（有机氯、有机磷、合成拟除虫菊酯）、重金属以及植酸、草酸盐和氰苷生成糖苷等天然抗营养物。乳酸菌（LAB）作为发酵食品和益生菌的必需成分，因其一般公认为安全（GRAS）的地位和悠久历史，成为对抗各种食源毒素的主要生物工具。本文旨在总结和讨论有关 LAB 参与解毒受微生物和化学性质危害的食品中有害因子的现有数据。本文重点介绍了 LAB 能够中和和破坏毒素的特定特性，以及微生物对产毒生产者的拮抗机制。微生物来源的毒素被吸附或降解，有毒化学物质被水解，然后被用作碳源，而重金属则被结合和积累。基于这些全面的数据，考虑了开发用于食品解毒的新型益生菌组合的前景。
