Patulin removal from synbiotic apple juice using Lactobacillus plantarum ATCC 8014
Aims The aim of this study was to evaluate the elimination of patulin (PAT) by Lactobacillus plantarum ATCC 8014 from artificially contaminated apple juice and its dependence on prebiotic, citric acid and ascorbic acid content. Methods and Results A central composite design was used for studying eac...
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| Veröffentlicht in: | Journal of applied microbiology 2019-04, Vol.126 (4), p.1149-1160 |
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| container_title | Journal of applied microbiology |
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| creator | Zoghi, A. Khosravi‐Darani, K. Sohrabvandi, S. Attar, H. |
| description | Aims
The aim of this study was to evaluate the elimination of patulin (PAT) by Lactobacillus plantarum ATCC 8014 from artificially contaminated apple juice and its dependence on prebiotic, citric acid and ascorbic acid content.
Methods and Results
A central composite design was used for studying each of the three factors at five levels to find the optimum concentrations. The results showed that inserting 2·3% (w/v) fructooligosaccharide, 213 mg l−1 ascorbic acid and 1·4 g l−1 citric acid to apple juice with inoculating 3·6 × 1011 CFU per ml, L. plantarum improved the efficiency of PAT removal to 95·91% during 6 weeks cold storage. SDS‐PAGE of cell surface proteins of probiotics revealed that surface layer proteins have an important role in PAT removal from apple juice. No significant difference was observed in the flavour and colour of the optimized synbiotic apple juice and in the control sample until 3 weeks of cold storage.
Conclusion
Lactobacillus plantarum ATCC 8014 is capable of PAT removal from artificially contaminated synbiotic apple juice.
Significance and Impact of the Study
Synbiotic apple juice artificially contaminated with PAT will be safe for consumers after the first day of probiotic inoculation; and surface layer proteins of probiotic cells are responsible for PAT removal. |
| doi_str_mv | 10.1111/jam.14172 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2179235320</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2191278693</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3532-2b8586bdf498f2a3ca950ced8b53298524279a742d79129ac1c9bf8da903fc693</originalsourceid><addsrcrecordid>eNp1kE1LAzEQhoMotlYP_gEJeNHDtkn2KzmWxU8qitTzks1mJUv2w2Sj9N-bdqsHwbnMwDw8M7wAnGM0x74WNW_mOMIpOQBTHCZxQJKUHO7mKIhRSibgxNoaIRyiODkGE98IwgxPwesLH5xWLTSy6T65hpXpGmg3baG6QQnI-15LWDslJHRWte9wxcXQFVworZ2FvebtwI1r4HKdZZAiHJ2Co4prK8_2fQbebm_W2X2wer57yJarQIRxSAJS0JgmRVlFjFaEh4KzGAlZ0sJvGY1JRFLG04iUKcOEcYEFKypacobCSiQsnIGr0dub7sNJO-SNskJq_5HsnM0JThnZnkIevfyD1p0zrf_OU96eUu_z1PVICdNZa2SV90Y13GxyjPJt0LkPOt8F7dmLvdEVjSx_yZ9kPbAYgS-l5eZ_U_64fBqV33lrhRU</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2191278693</pqid></control><display><type>article</type><title>Patulin removal from synbiotic apple juice using Lactobacillus plantarum ATCC 8014</title><source>Access via Wiley Online Library</source><source>Oxford University Press Journals All Titles (1996-Current)</source><creator>Zoghi, A. ; Khosravi‐Darani, K. ; Sohrabvandi, S. ; Attar, H.</creator><creatorcontrib>Zoghi, A. ; Khosravi‐Darani, K. ; Sohrabvandi, S. ; Attar, H.</creatorcontrib><description>Aims
The aim of this study was to evaluate the elimination of patulin (PAT) by Lactobacillus plantarum ATCC 8014 from artificially contaminated apple juice and its dependence on prebiotic, citric acid and ascorbic acid content.
Methods and Results
A central composite design was used for studying each of the three factors at five levels to find the optimum concentrations. The results showed that inserting 2·3% (w/v) fructooligosaccharide, 213 mg l−1 ascorbic acid and 1·4 g l−1 citric acid to apple juice with inoculating 3·6 × 1011 CFU per ml, L. plantarum improved the efficiency of PAT removal to 95·91% during 6 weeks cold storage. SDS‐PAGE of cell surface proteins of probiotics revealed that surface layer proteins have an important role in PAT removal from apple juice. No significant difference was observed in the flavour and colour of the optimized synbiotic apple juice and in the control sample until 3 weeks of cold storage.
Conclusion
Lactobacillus plantarum ATCC 8014 is capable of PAT removal from artificially contaminated synbiotic apple juice.
Significance and Impact of the Study
Synbiotic apple juice artificially contaminated with PAT will be safe for consumers after the first day of probiotic inoculation; and surface layer proteins of probiotic cells are responsible for PAT removal.</description><identifier>ISSN: 1364-5072</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1111/jam.14172</identifier><identifier>PMID: 30520191</identifier><language>eng</language><publisher>England: Oxford University Press</publisher><subject>Acids ; apple juice ; Apples ; Ascorbic acid ; Cell surface ; Citric acid ; Cold storage ; Contamination ; decontamination ; Dependence ; Flavor ; Fructooligosaccharides ; Fruit juices ; Fruits ; Gel electrophoresis ; Inoculation ; Juices ; Lactobacillus plantarum ; Patulin ; Probiotics ; Proteins ; Sodium lauryl sulfate ; surface layer ; Surface layers ; synbiotic</subject><ispartof>Journal of applied microbiology, 2019-04, Vol.126 (4), p.1149-1160</ispartof><rights>2018 The Society for Applied Microbiology</rights><rights>2018 The Society for Applied Microbiology.</rights><rights>Copyright © 2019 The Society for Applied Microbiology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3532-2b8586bdf498f2a3ca950ced8b53298524279a742d79129ac1c9bf8da903fc693</citedby><cites>FETCH-LOGICAL-c3532-2b8586bdf498f2a3ca950ced8b53298524279a742d79129ac1c9bf8da903fc693</cites><orcidid>0000-0002-6938-6453</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjam.14172$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjam.14172$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30520191$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zoghi, A.</creatorcontrib><creatorcontrib>Khosravi‐Darani, K.</creatorcontrib><creatorcontrib>Sohrabvandi, S.</creatorcontrib><creatorcontrib>Attar, H.</creatorcontrib><title>Patulin removal from synbiotic apple juice using Lactobacillus plantarum ATCC 8014</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>Aims
The aim of this study was to evaluate the elimination of patulin (PAT) by Lactobacillus plantarum ATCC 8014 from artificially contaminated apple juice and its dependence on prebiotic, citric acid and ascorbic acid content.
Methods and Results
A central composite design was used for studying each of the three factors at five levels to find the optimum concentrations. The results showed that inserting 2·3% (w/v) fructooligosaccharide, 213 mg l−1 ascorbic acid and 1·4 g l−1 citric acid to apple juice with inoculating 3·6 × 1011 CFU per ml, L. plantarum improved the efficiency of PAT removal to 95·91% during 6 weeks cold storage. SDS‐PAGE of cell surface proteins of probiotics revealed that surface layer proteins have an important role in PAT removal from apple juice. No significant difference was observed in the flavour and colour of the optimized synbiotic apple juice and in the control sample until 3 weeks of cold storage.
Conclusion
Lactobacillus plantarum ATCC 8014 is capable of PAT removal from artificially contaminated synbiotic apple juice.
Significance and Impact of the Study
Synbiotic apple juice artificially contaminated with PAT will be safe for consumers after the first day of probiotic inoculation; and surface layer proteins of probiotic cells are responsible for PAT removal.</description><subject>Acids</subject><subject>apple juice</subject><subject>Apples</subject><subject>Ascorbic acid</subject><subject>Cell surface</subject><subject>Citric acid</subject><subject>Cold storage</subject><subject>Contamination</subject><subject>decontamination</subject><subject>Dependence</subject><subject>Flavor</subject><subject>Fructooligosaccharides</subject><subject>Fruit juices</subject><subject>Fruits</subject><subject>Gel electrophoresis</subject><subject>Inoculation</subject><subject>Juices</subject><subject>Lactobacillus plantarum</subject><subject>Patulin</subject><subject>Probiotics</subject><subject>Proteins</subject><subject>Sodium lauryl sulfate</subject><subject>surface layer</subject><subject>Surface layers</subject><subject>synbiotic</subject><issn>1364-5072</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp1kE1LAzEQhoMotlYP_gEJeNHDtkn2KzmWxU8qitTzks1mJUv2w2Sj9N-bdqsHwbnMwDw8M7wAnGM0x74WNW_mOMIpOQBTHCZxQJKUHO7mKIhRSibgxNoaIRyiODkGE98IwgxPwesLH5xWLTSy6T65hpXpGmg3baG6QQnI-15LWDslJHRWte9wxcXQFVworZ2FvebtwI1r4HKdZZAiHJ2Co4prK8_2fQbebm_W2X2wer57yJarQIRxSAJS0JgmRVlFjFaEh4KzGAlZ0sJvGY1JRFLG04iUKcOEcYEFKypacobCSiQsnIGr0dub7sNJO-SNskJq_5HsnM0JThnZnkIevfyD1p0zrf_OU96eUu_z1PVICdNZa2SV90Y13GxyjPJt0LkPOt8F7dmLvdEVjSx_yZ9kPbAYgS-l5eZ_U_64fBqV33lrhRU</recordid><startdate>201904</startdate><enddate>201904</enddate><creator>Zoghi, A.</creator><creator>Khosravi‐Darani, K.</creator><creator>Sohrabvandi, S.</creator><creator>Attar, H.</creator><general>Oxford University Press</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-6938-6453</orcidid></search><sort><creationdate>201904</creationdate><title>Patulin removal from synbiotic apple juice using Lactobacillus plantarum ATCC 8014</title><author>Zoghi, A. ; Khosravi‐Darani, K. ; Sohrabvandi, S. ; Attar, H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3532-2b8586bdf498f2a3ca950ced8b53298524279a742d79129ac1c9bf8da903fc693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acids</topic><topic>apple juice</topic><topic>Apples</topic><topic>Ascorbic acid</topic><topic>Cell surface</topic><topic>Citric acid</topic><topic>Cold storage</topic><topic>Contamination</topic><topic>decontamination</topic><topic>Dependence</topic><topic>Flavor</topic><topic>Fructooligosaccharides</topic><topic>Fruit juices</topic><topic>Fruits</topic><topic>Gel electrophoresis</topic><topic>Inoculation</topic><topic>Juices</topic><topic>Lactobacillus plantarum</topic><topic>Patulin</topic><topic>Probiotics</topic><topic>Proteins</topic><topic>Sodium lauryl sulfate</topic><topic>surface layer</topic><topic>Surface layers</topic><topic>synbiotic</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zoghi, A.</creatorcontrib><creatorcontrib>Khosravi‐Darani, K.</creatorcontrib><creatorcontrib>Sohrabvandi, S.</creatorcontrib><creatorcontrib>Attar, H.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zoghi, A.</au><au>Khosravi‐Darani, K.</au><au>Sohrabvandi, S.</au><au>Attar, H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Patulin removal from synbiotic apple juice using Lactobacillus plantarum ATCC 8014</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>2019-04</date><risdate>2019</risdate><volume>126</volume><issue>4</issue><spage>1149</spage><epage>1160</epage><pages>1149-1160</pages><issn>1364-5072</issn><eissn>1365-2672</eissn><abstract>Aims
The aim of this study was to evaluate the elimination of patulin (PAT) by Lactobacillus plantarum ATCC 8014 from artificially contaminated apple juice and its dependence on prebiotic, citric acid and ascorbic acid content.
Methods and Results
A central composite design was used for studying each of the three factors at five levels to find the optimum concentrations. The results showed that inserting 2·3% (w/v) fructooligosaccharide, 213 mg l−1 ascorbic acid and 1·4 g l−1 citric acid to apple juice with inoculating 3·6 × 1011 CFU per ml, L. plantarum improved the efficiency of PAT removal to 95·91% during 6 weeks cold storage. SDS‐PAGE of cell surface proteins of probiotics revealed that surface layer proteins have an important role in PAT removal from apple juice. No significant difference was observed in the flavour and colour of the optimized synbiotic apple juice and in the control sample until 3 weeks of cold storage.
Conclusion
Lactobacillus plantarum ATCC 8014 is capable of PAT removal from artificially contaminated synbiotic apple juice.
Significance and Impact of the Study
Synbiotic apple juice artificially contaminated with PAT will be safe for consumers after the first day of probiotic inoculation; and surface layer proteins of probiotic cells are responsible for PAT removal.</abstract><cop>England</cop><pub>Oxford University Press</pub><pmid>30520191</pmid><doi>10.1111/jam.14172</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-6938-6453</orcidid></addata></record> |
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| source | Access via Wiley Online Library; Oxford University Press Journals All Titles (1996-Current) |
| subjects | Acids apple juice Apples Ascorbic acid Cell surface Citric acid Cold storage Contamination decontamination Dependence Flavor Fructooligosaccharides Fruit juices Fruits Gel electrophoresis Inoculation Juices Lactobacillus plantarum Patulin Probiotics Proteins Sodium lauryl sulfate surface layer Surface layers synbiotic |
| title | Patulin removal from synbiotic apple juice using Lactobacillus plantarum ATCC 8014 |
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