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Effect of probiotics on patulin removal from synbiotic apple juice.
J Sci Food Agric. 2017 Jun; 97(8):2601-2609.JS

Abstract

BACKGROUND

Studies have reported the occurrence of the mycotoxin patulin in apple products. The aim of this study was to produce synbiotic apple juice and investigate the detoxification of patulin by Lactobacillus acidophilus and Lactobacillus plantarum as probiotic strains. The impact of seven process variables on efficiency of toxin removal was investigated using Plackett-Burman design and presence of the surface-layer proteins as binding site of probiotics to patulin was confirmed during 6 weeks of cold storage.

RESULTS

Results showed that the removal of patulin by probiotic bacteria from apple juice depends significantly (P < 0.05) on the fructooligosaccharide content (as a prebiotic), concentration of patulin and the addition of ascorbic acid. Sodium dodecyl sulfate polyacrylamide gel electrophoresis of cell surface proteins of probiotic strains revealed that surface layer proteins have an important role in patulin removal from apple juice. In the best conditions, 91.23% of initial patulin concentration was removed from juice during 6 weeks refrigerated storage. No significant difference was observed in organoleptic properties of the synbiotic apple juice and raw sample.

CONCLUSION

In the best condition reported in this study, contaminated synbiotic apple juice by patulin will be safe for consumers after the first day of probiotic inoculation. © 2016 Society of Chemical Industry.

Authors+Show Affiliations

Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran.Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran.Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27785791

Citation

Zoghi, Alaleh, et al. "Effect of Probiotics On Patulin Removal From Synbiotic Apple Juice." Journal of the Science of Food and Agriculture, vol. 97, no. 8, 2017, pp. 2601-2609.
Zoghi A, Khosravi-Darani K, Sohrabvandi S, et al. Effect of probiotics on patulin removal from synbiotic apple juice. J Sci Food Agric. 2017;97(8):2601-2609.
Zoghi, A., Khosravi-Darani, K., Sohrabvandi, S., Attar, H., & Alavi, S. A. (2017). Effect of probiotics on patulin removal from synbiotic apple juice. Journal of the Science of Food and Agriculture, 97(8), 2601-2609. https://doi.org/10.1002/jsfa.8082
Zoghi A, et al. Effect of Probiotics On Patulin Removal From Synbiotic Apple Juice. J Sci Food Agric. 2017;97(8):2601-2609. PubMed PMID: 27785791.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of probiotics on patulin removal from synbiotic apple juice. AU - Zoghi,Alaleh, AU - Khosravi-Darani,Kianoush, AU - Sohrabvandi,Sara, AU - Attar,Hosein, AU - Alavi,Sayed Abolhasan, Y1 - 2016/11/07/ PY - 2015/12/07/received PY - 2016/07/09/revised PY - 2016/10/07/accepted PY - 2016/10/28/pubmed PY - 2017/11/29/medline PY - 2016/10/28/entrez KW - apple juice KW - decontamination KW - patulin removal KW - probiotic KW - synbiotic SP - 2601 EP - 2609 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 97 IS - 8 N2 - BACKGROUND: Studies have reported the occurrence of the mycotoxin patulin in apple products. The aim of this study was to produce synbiotic apple juice and investigate the detoxification of patulin by Lactobacillus acidophilus and Lactobacillus plantarum as probiotic strains. The impact of seven process variables on efficiency of toxin removal was investigated using Plackett-Burman design and presence of the surface-layer proteins as binding site of probiotics to patulin was confirmed during 6 weeks of cold storage. RESULTS: Results showed that the removal of patulin by probiotic bacteria from apple juice depends significantly (P < 0.05) on the fructooligosaccharide content (as a prebiotic), concentration of patulin and the addition of ascorbic acid. Sodium dodecyl sulfate polyacrylamide gel electrophoresis of cell surface proteins of probiotic strains revealed that surface layer proteins have an important role in patulin removal from apple juice. In the best conditions, 91.23% of initial patulin concentration was removed from juice during 6 weeks refrigerated storage. No significant difference was observed in organoleptic properties of the synbiotic apple juice and raw sample. CONCLUSION: In the best condition reported in this study, contaminated synbiotic apple juice by patulin will be safe for consumers after the first day of probiotic inoculation. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27785791/Effect_of_probiotics_on_patulin_removal_from_synbiotic_apple_juice_ L2 - https://doi.org/10.1002/jsfa.8082 DB - PRIME DP - Unbound Medicine ER -