Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains

Abstract

In the food industry, microbiological safety is a major concern. Mycotoxin patulin represents a potential health hazard, as it is heat-resistant and may develop at any stage during the food chain, especially in apple-based products, leading to severe effects on human health, poor quality products, and profit reductions. The target of the study was to identify and characterize an excellent adsorbent to remove patulin from apple juice efficiently and to assess its adsorption mechanism. To prevent juice fermentation and/or contamination, autoclaving was involved to inactivate bacteria before the adsorption process. The HPLC (high-performance liquid chromatography) outcome proved that all isolated strains from kefir grains could reduce patulin from apple juice. A high removal of 93% was found for juice having a 4.6 pH, 15° Brix, and patulin concentration of 100 μg/L by Lactobacillus kefiranofacien, named JKSP109, which was morphologically the smoothest and biggest of all isolates in terms of cell wall volume and surface area characterized by SEM (Scanning electron microscopy) and TEM (transmission electron microscopy). C=O, OH, C–H, and N–O were the main functional groups engaged in patulin adsorption indicated by FTIR (Fourier transform–infrared). E-nose (electronic nose) was performed to evaluate the aroma quality of the juices. PCA (Principal component analysis) results showed that no significant changes occurred between control and treated juice.

Brazilian Table Olives: A Source of Lactic Acid Bacteria with Antimycotoxigenic and Antifungal Activity

“…Nonetheless, this phenomenon is strain-specific once different strains of the same species may have different bind capacities for specific mycotoxins [ 61 ]. Several LAB have been reported to be capable of binding PAT [ 15 , 62 ], OTA [ 63 ], and AFB1 [ 63 , 64 ].…”

Acrylamide adsorption by Enterococcus durans and Enterococcus faecalis: In vitro optimization, simulated digestive system and binding mechanism

“… Petka et al (2020) supported the previous results and stated that acrylamide had an impact on the viability of L. plantarum by decreasing its count and changing its morphology which was also found in the present study by TEM for both enterococcal strains, where the outer layer became wrinkled, increasing its binding area ( Petka et al, 2020 ). It was also reported that Lactobacillus kefiranofacein was used to adsorb the mycotoxin patulin in apple juice ( Bahati et al, 2021 ). The bacteria’s cell wall was the main contributor that bound the toxin, and the thicker it was, the higher the adsorption results.…”

The Complex Role of Lactic Acid Bacteria in Food Detoxification

“…Of the five strains tested, L. kefiranofaciens JKSP109 was the finest patulin scavenger—93% at 100 μg/L but only 56% at 200 μg/L. The adsorption capacity was found to depend on pH and the °Brix, in which the higher, the better in both cases [ 224 ].…”