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Decrease of N-nitrosodimethylamine and N-nitrosodiethylamine by Lactobacillus pentosus R3 is associated with surface-layer proteins

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Abstract

The objective of this study was to evaluate the ability of five strains of meat-borne bacteria to decrease N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA) and to elucidate the mechanism in Mann-Rogosa-Sharp (MRS) broth. Lactobacillus pentosus R3 was found to be the most effective in decreasing the concentration of the two N-nitrosamines (NAs) in MRS broth, with a rate of 22.05% for NDMA and 23.31% for NDEA. The concentration of the two NAs could not be reduced by either extracellular metabolites or intracellular extracts of Lb. pentosus R3 (P > 0.05), and proteinaceous substances in the cell debris were found to be responsible for the decrease. These were surface-layer proteins (SLPs) located on the cell wall. Therefore, the decrease in NDMA and NDEA by Lb. pentosus R3 is associated with its SLPs. Lb. pentosus R3 may be developed as a starter culture in the production of fermented foods with lower NAs.

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Acknowledgments

This study was supported by the National Natural Science Foundation of China (grant number 31601498); the Natural Science Foundation of Anhui Province (grant number 1608085QC70); and the Fundamental Research Funds for the Central Universities (grant number JZ2017HGTB0199).

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Authors and Affiliations

  1. School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, Anhui Province, People’s Republic of China

    Yaqing Xiao, Peijun Li, Mei Xu, Wu Wang & Conggui Chen

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  1. Yaqing Xiao
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  2. Peijun Li
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  3. Mei Xu
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  4. Wu Wang
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  5. Conggui Chen
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Correspondence to Peijun Li or Conggui Chen.

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Xiao, Y., Li, P., Xu, M. et al. Decrease of N-nitrosodimethylamine and N-nitrosodiethylamine by Lactobacillus pentosus R3 is associated with surface-layer proteins. Ann Microbiol 68, 27–34 (2018). https://doi.org/10.1007/s13213-017-1314-y

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  • DOI: https://doi.org/10.1007/s13213-017-1314-y

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