Protection against lead contamination by strains of lactic acid bacteria from&lt;br&gt;fermented camel milk

Akhmetsadykova, Shynar; Konuspayeva, Gaukhar; Loiseau, Gérard; Baubekova, Almagul; kanayat, Shattik; Akhmetsadykov, Nourlan; Faye, Bernard

doi:10.9755/ejfa.v25i4.15494

Cited by 15 publications

(8 citation statements)

References 45 publications

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“…These authors showed that the results with Lactobacillus were similar to those obtained using DMSA (meso-2, 3dimercaptosucccinic acid), a known metal chelating agent employed in cases of acute intoxication by metals. Akhmetsadykova et al (2013) demonstrated the effectiveness of fermented camel's milk in decreasing absorption and organ accumulation of Pb in cavies administered for 28 days with fermented milk with a low concentration of Pb (0.5 mg/L).…”

Section: Metals and Metalloidsmentioning

confidence: 95%

Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity

Chiocchetti

Jadán-Piedra

Monedero

et al. 2018

Critical Reviews in Food Science and Nutrition

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Chemical contaminants that are present in food pose a health problem and their levels are controlled by national and international food safety organizations. Despite increasing regulation, foods that exceed legal limits reach the market. In Europe, the number of notifications of chemical contamination due to pesticide residues, mycotoxins and metals is particularly high. Moreover, in many parts of the world, drinking water contains high levels of chemical contaminants owing to geogenic or anthropogenic causes. Elimination of chemical contaminants from water and especially from food is quite complex. Drastic treatments are usually required, which can modify the food matrix or involve changes in the forms of cultivation and production of the food products. These modifications often make these treatments unfeasible. In recent years, efforts have been made to develop strategies based on the use of components of natural origin to reduce the quantity of contaminants in foods and drinking water, and to reduce the quantity that reaches the bloodstream after ingestion, and thus, their toxicity. This review provides a summary of the existing literature on strategies based on the use of lactic acid bacteria or yeasts belonging to the genus Saccharomyces that are employed in food industry or for dietary purposes.

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Section: Metals and Metalloidsmentioning

confidence: 95%

Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity

Chiocchetti

Jadán-Piedra

Monedero

et al. 2018

Critical Reviews in Food Science and Nutrition

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“…Protection against lead contamination by strains of lactic acid bacteria from fermented camel milk has been reported [9]. One of the most frequently described problems in lead toxicity is saturnism, cancer and anemia.…”

Section: Protection Against Lead Contaminationmentioning

confidence: 99%

Camel Milk: An Important Natural Adjuvant

et al. 2017

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One humped camel (Camelus dromedarius) breeds, indigenous to India, have been shown to have good genetic potential to produce milk. Camel milk not only is cost-effective in terms of feed conversion but also has additional advantage of longer lactation period and unique adaptation mechanisms for warm arid and semiarid regions. The key features of camel milk in comparison with other milk are low fat with high content of unsaturated and long-chain fatty acid. The proteins are rich in lactoferrin and lysozymes, but deficient in b-lactoglobulin. It has higher percentage of total salts, free calcium, protective proteins and vitamin C, and some of the microminerals, viz iron, copper and zinc. Physicochemical properties of camel milk are also unique and useful for food processing. The shelf life of raw camel milk is 8-9 h, which can be extended up to 18-20 h through activation of camel lactoperoxidase system. Heat stability of camel milk is shown to be highest at pH 6.8, and it ferments relatively slowly compared to the cattle milk. The camel milk is successfully processed for producing a variety of products, such as fermented milk ('lassi'), soft cheese, flavored milk and 'kulfee' (a kind of ice cream). Camel milk has been traditionally used in different regions of the world as natural adjuvant for managing a variety of human diseases.

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“…This supports the finding of the study of cadmium reduction by L. casei. According to Halttunen et al (2007) and Akhmetsadykova et al (2013), there was a considerable reduction in the concentration of lead in solution after biotreatment with L. casei. Halttunen et al (2007) reported up to 97% of lead removal from solution with an initial metal concentration of 100 and 1000 ug/L.…”

Section: Discussionmentioning

confidence: 99%

Isolation of indigenous microorganisms from soil contaminated with metal scraps for the uptake of selected heavy metals in constituted growth media

Ogunnusi¹,

Oyetunji²

2017

Afr. J. Microbiol. Res.

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Indigenous bacteria and fungi were isolated from soil obtained from a metal scrap dumpsite in Ibadan, Nigeria. Soil sample analyses showed presence of calcium, iron, magnesium, zinc, manganese and copper. A selective isolation of microorganisms was done using heavy metal constituted growth media at concentration of 25 mg/L. Lactobacillus casei was isolated from cadmium and lead composed growth media, Corynebacterium xerosis and Corynebacterium kutsceri from nickel composed growth media. Aspergillus niger and Histoplasma capsulatum were isolated from growth media composed of nickel and lead respectively at a 25 mg/L concentration. Growths were observed for all isolates at 50mg/L, 100mg/L and 400mg/L composed growth media. A 7 day bio-treatment process with isolates for uptake of heavy metals from growth media solution at 50 mg/L concentration of heavy metal was done. Histoplasma capsulatum, Aspergillus fumigatus and Aspergillus niger reduced the heavy metal concentrations in lead, nickel and cadmium to 6, 18.12 and 12.45 mg/L respectively. Lactobacillus casei, and C. xerosis reduced the heavy metal concentration of cadmium, lead and nickel to 13.55, 33, 25, 22.38, 15.45 and 29.11 mg/L respectively. These microorganisms reduced the initial concentration of heavy metals and could thus be used for bioremediation processes.

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Protection against lead contamination by strains of lactic acid bacteria from<br>fermented camel milk

Cited by 15 publications

References 45 publications

Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity

Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity

Camel Milk: An Important Natural Adjuvant

Isolation of indigenous microorganisms from soil contaminated with metal scraps for the uptake of selected heavy metals in constituted growth media

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