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Screening of potential probiotic lactic acid bacteria based on gastrointestinal properties and perfluorooctanoate toxicity

  • Applied microbial and cell physiology
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Abstract

The consumption of lactic acid bacteria capable of binding or degrading food-borne carcinogens may reduce human exposure to these deleterious compounds. In this study, 25 Lactobacillus strains isolated from human, plant, or dairy environments were investigated for their potential probiotic capacity against perfluorooctanoate (PFOA) toxicity. The PFOA binding, tolerance ability, and acid and bile salt tolerance were investigated and assessed by principal component analysis. Additionally, the effect of different pH levels and binding times was assessed. These strains exhibited different degrees of PFOA binding; the strain with the highest PFOA binding capability was Lactobacillus plantarum CCFM738, which bound to 49.40 ± 1.5 % of available PFOA. This strain also exhibited relatively good cellular antioxidative properties, acid and bile salt tolerance, and adhesion to Caco-2 cells. This study suggests that L. plantarum CCFM738 could be used as a potential probiotic in food applications against PFOA toxicity.

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Acknowledgments

This work was supported by the National Natural Science Foundation of China (No. 31301407), the Key Projects in the National Science and Technology Pillar Program during the 12th Five-Year Plan (Nos. 2013BAD18B01, 2013BAD18B02, and 2012BAD12B08), the Graduate Student Innovation Project of Jiangsu Province (KYLX15_1135), the National Basic Research Program of China (973 Program No. 2012CB720802), the Program of Introducing Talents of Discipline to Universities (B07029), the Fundamental Research Funds for the Central Universities (JUSRP51501), and a project funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions and the Program of Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Jiali Xing, Qi Xu, Jianxin Zhao, Hao Zhang, Yong Q. Chen, Gang Wang & Wei Chen

  2. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Jiali Xing, Gang Wang & Wei Chen

  3. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, 210046, People’s Republic of China

    Fan Wang

  4. Kangyuan Dairy Co., Ltd., Yangzhou University, Yangzhou, 225004, People’s Republic of China

    Boxing Yin & Dongsheng Fang

  5. Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048, People’s Republic of China

    Wei Chen

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  1. Jiali Xing
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  2. Fan Wang
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  3. Qi Xu
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Correspondence to Gang Wang.

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Xing, J., Wang, F., Xu, Q. et al. Screening of potential probiotic lactic acid bacteria based on gastrointestinal properties and perfluorooctanoate toxicity. Appl Microbiol Biotechnol 100, 6755–6766 (2016). https://doi.org/10.1007/s00253-016-7535-3

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