乳杆菌在模拟肉制品条件下结合苯并芘的效果

Potential of Lactobacillus strains to bind benzo(a)pyrene in simulated meat products

摘要:

【背景】乳杆菌对众多致癌物具有吸附作用，但关于乳杆菌结合吸附苯并芘特性的研究并不多。【目的】探讨戊糖乳杆菌(Lactobacillus pentosus) ML32和植物乳杆菌(Lactobacillus plantarum) 121对加工肉制品中苯并芘的吸附能力与吸附机制。【方法】基于HPLC检测菌体对不同模拟加工处理方式肉品中的苯并芘的吸附率。【结果】植物乳杆菌121和戊糖乳杆菌ML32对模拟油炸、烟熏或烧烤方式处理肉中苯并芘的吸附率均在30%以上。菌株121对直接烟熏肉中的苯并芘吸附率为41.21%，直接油炸肉中吸附率为38.71%，直接烧烤肉中吸附率为37.51%；菌株ML32对间接烟熏肉中的苯并芘吸附率为40.02%，间接烧烤肉中吸附率为38.01%。植物乳杆菌121适合于去除高温长时间加工肉中的苯并芘，戊糖乳杆菌ML32则相反。另外，乳杆菌细胞壁中的肽聚糖或许在吸附过程中发挥了主要作用。【结论】两株乳杆菌121和ML32具有吸附某些加工肉制品中苯并芘的效果，或许可以作为一种方法用于消除某些肉制品中因苯并芘过量带来的风险。

Abstract:

[Background] Lactobacillus has been proved to adsorb many cancerogens, but there are little studies on the mechanism of the adsorption of Lactobacillus to benzo(a)pyrene (BaP). [Objective] The adsorption capacity and mechanism of Lactobacillus pentosus ML32 and Lactobacillus plantarum 121 on BaP in processed meat products were investigated. [Methods] The adsorption rate of BaP from different processed meats was detected by HPLC. [Results] BaP adsorption rates in meats treated by frying, smoking or grilling, of both Lactobacillus plantarum 121 and Lactobacillus pentosus ML32 were more than 30%. The adsorption rate of strain 121 in the directly smoked meat was 41.21%, and that of directly fried meat was 38.71%. The adsorption rate of strain ML32 to BaP in the indirectly smoked meat was 40.02%, and that of indirectly barbecued meat was 38.01%. In conclusion, L. plantarum 121 shows an ability to remove more BaP in the meats processed with high temperatures or a long time, while L. pentosus ML32 seems to be beneficial in reducing BaP level in the low-temperature or short-time treatments. In addition, peptidoglycan in the Lactobacillus cell wall may play an important role in the adsorption process. [Conclusion] L. plantarum 121 and L. pentosus ML32 have the effect of removing BaP from processed meat products and can be used as a method to reduce the risk of excessive BaP in meat products.