The cadmium binding characteristics of a lactic acid bacterium in aqueous solutions and its application for removal of cadmium from fruit and vegetable juices
The cadmium binding characteristics of a lactic acid bacterium in aqueous solutions and its application for removal of cadmium from fruit and vegetable juices
复制标题
乳酸菌在水溶液中的镉结合特性及其在果蔬汁中镉去除中的应用
DOI：
10.1039/c5ra24843d
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发表时间：
2016
期刊：
影响因子：
3.9
通讯作者：
Chen Wei
中科院分区：
文献类型：
--
作者：
Zhai Qixiao;Tian Fengwei;Wang Gang;Zhao Jianxin;Liu Xiaoming;Cross Kathryn;Zhang Hao;Narbad Arjan;Chen Wei
重金属镉（Cd）是一种环境污染物，对人体健康有不良影响。这种有毒的金属在许多水果和蔬菜中被检测到。筛选出一株对镉具有良好吸附能力的乳酸菌--植物乳杆菌（Lactobacillus plantarum）CCFM 8610，研究其对镉的吸附特性，并评价其对果蔬汁中镉的去除效果。电子显微镜观察和能量色散X射线分析证实，大部分的镉结合到细菌细胞的表面。研究了L. plantarum CCFM 8610的结合具有强烈的pH依赖性，细菌表面分子的羧基和氨基在结合过程中是重要的。吸附过程快速有效，符合Langmuir-Freundlich双等温吸附模型（R2 = 0.99）和准二级动力学模型（R2 = 0.99）。经2 h培养和简单离心后，L. plantarum CCFM 8610处理对9种果蔬汁中Cd的去除率为67%~ 82%。L. plantarum CCFM 8610处理36 h后，果汁中Cd含量显著降低（56%~ 81%）。我们的研究结果表明，这种食品级的细菌菌株可以作为一个潜在的益生菌去除镉的水果和蔬菜汁。
Heavy metal cadmium (Cd) is an environmental pollutant that causes adverse health effects in humans. This toxic metal has been detected in a wide range of fruit and vegetables. A strain of lactic acid bacteria, Lactobacillus plantarum CCFM8610, was screened out for its good ability to bind Cd, and this study was designed to investigate the Cd binding properties of this bacterium, and to evaluate its use for removal of Cd from fruit and vegetable juices. Electron microscopy observations and energy dispersive X-ray analysis confirmed that the majority of the Cd was bound to the surface of the bacterial cell. The Cd biosorption of L. plantarum CCFM8610 was strongly pH dependent, and carboxyl and amino groups of the bacterial surface molecules are important in the binding process. The biosorption was fast and efficient, and could be well explained by the Langmuir–Freundlich dual isotherm model (R2 = 0.99) and the pseudo second-order kinetic model (R2 = 0.99). After a 2 h incubation and a simple centrifugation, L. plantarum CCFM8610 treatment removed 67% to 82% of the Cd from nine types of fruit and vegetable juices. Long-period fermentation by L. plantarum CCFM8610 (36 h) also significantly decreased Cd concentrations in the juices (56% to 81%). Our results show that this food-grade bacterial strain could be used as a potential probiotic for Cd removal from fruit and vegetable juices.