Characterization, mechanism of cypermethrin biosorption by Saccharomyces cerevisiae strains YS81 and HP and removal of cypermethrin from apple and cucumber juices by inactive cells.
Characterization, mechanism of cypermethrin biosorption by Saccharomyces cerevisiae strains YS81 and HP and removal of cypermethrin from apple and cucumber juices by inactive cells.
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DOI：
10.1016/j.jhazmat.2020.124350
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发表时间：
2020-10
影响因子：
13.6
通讯作者：
Mengmei Zhang;Yunling Wen;Xiaoli Luo;Xingjie Wang;Jianlong Li;Aiping Liu;Li He;Shujuan Chen;X. Ao;Yong Yang;L. Zou;Shuliang Liu
中科院分区：
文献类型：
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作者：
Mengmei Zhang;Yunling Wen;Xiaoli Luo;Xingjie Wang;Jianlong Li;Aiping Liu;Li He;Shujuan Chen;X. Ao;Yong Yang;L. Zou;Shuliang Liu
氯氰菊酯是一种常见的食品污染物和环境污染物，对动物和人类的健康造成威胁。本论文主要研究了酿酒酵母去除氯氰菊酯的特性、机理及其应用。菌株S. AEYS 81与HP反应迅速，2- 8h达到平衡。去除效率取决于培养温度和酵母浓度，而氯氰菊酯结合不受pH值的影响。热和酸处理增强了结合能力。这两种菌株在模拟消化液中存活，并在模拟胃肠道条件下有效去除氯氰菊酯。在供试菌株中，YS 81菌株是氯氰菊酯浓度降低的较好候选菌株。为了两个人。吸附动力学和吸附等温线符合准二级动力学模型和Langmuir模型。细胞壁和原生质体是参与氯氰菊酯结合的主要酵母细胞成分。傅立叶变换红外光谱分析表明，-OH，-NH，-C-N，-COO-和-C-O在氯氰菊酯的结合中起主要作用。非活性细胞有效地去除氯氰菊酯从苹果和黄瓜汁，并没有影响的物理化学性质。因此，S.菌株YS 81和HP可用于降低食品或饲料中的氯氰菊酯。
Cypermethrin is a common food contaminant and environmental pollutant that cause health threats to animals and humans. In this study, the characterization, mechanism, and application of cypermethrin removal by Saccharomyces cerevisiae were investigated. The binding of cypermethrin by the strainsS. cerevisiaeYS81 and HP was rapid and reached equilibrium at 2–8 h. The removal efficiency was dependent on incubation temperature and yeast concentration, whereas cypermethrin binding was not affected by pH. Heat and acid treatments enhanced the binding ability. Both strains survived in simulated digestion juices and removed cypermethrin effectively under simulated gastrointestinal conditions. Among the strains tested, the YS81 strain was the better candidate for cypermethrin concentration reduction. For the twoS. cerevisiaestrains, the biosorption kinetics and isotherm followed the pseudo-second-order model and Langmuir model well. The cell walls and the protoplasts were the main yeast cell components involved in cypermethrin binding. Fourier transformed infrared spectroscopy analysis revealed that –OH, –NH, –C–N, –COO−, and –C–O played a major role in binding cypermethrin. Inactive cells effectively removed cypermethrin from apple and cucumber juices and did not affect the physico-chemical properties. Therefore,S. cerevisiaestrains YS81 and HP may be used for cypermethrin reduction in food or feed.