Araştırma Makalesi
BibTex RIS Kaynak Göster

Polisiklik aromatik hidrokarbonlara yogurt kültürlerinin etkileri

Yıl 2024, Cilt: 35 Sayı: 1, 26 - 33, 04.07.2024
https://doi.org/10.35864/evmd.1456275

Öz

Yoğurt üretiminde kullanılan kültürlerin PAH'lar üzerindeki etkisi araştırıldı. PAH içermeyen sütler 4 gruba ayrıldı; (1) geleneksel köy yoğurdu kültürü, (2) ticari yogurt kullanılan kültür, (3) Lactobacillus delbrueckki ssp. bulgaricus, L. acidophilus, Streptococcus thermophilus, Bifidobacterium animalis ssp. lactis, B. infantis M-63, B. bifidum BGN4 ve GOS, (4) L. delbrueckki ssp. bulgaricus, L. acidophilus, B. lactis ve S. thermophilus kombinasyonu. Her grup 4 alt gruba ayrıldı ve ilk grup kontrol olarak tutulurken, diğer gruplar sırasıyla 50, 100, 200 µg kg-1 4 PAH [Benzo(a)piren, krizen, benzo(b)floranten, benzo(a)antrasen] karışımı ile muamele edildi. En yüksek azalma %21.7 ile 3. grupta 200 µg kg-1'da görülürken, en düşük azalma %8.05 ile 1. grupta 200 µg kg-1'da görüldü. Yoğurt kültürlerinin sütteki PAH'ları çok düşük düzeyde inhibe edebildiği ve tamamen parçalayamadığı sonucuna varıldı.

Etik Beyan

Etik kurul izni gerektiren bir işlem yapılmamıştır.

Destekleyen Kurum

Yok

Proje Numarası

Proje desteği alınmamıştır

Teşekkür

Yok

Kaynakça

  • Abou-Arab A, Salim AB, Maher R, El-Hendawy H, Awad A. (2010) Degradation of polycyclic aromatic hydrocarbons as affected by some lactic acid bacteria. J Am Sci. 6(10), 1237-1246.
  • Amirdivani S, Khorshidian N, Ghobadi Dana M, Mohammadi R, Mortazavian AM, Quiterio de Souza SL, Rocha HB, Raices R. (2019) Polycyclic aromatic hydrocarbons in milk and dairy products. Int J Dairy Technol. 72(1), 120-131. https://doi.org/10.1111/1471-0307.12567
  • AOAC (1990) Official Methods of Analysis. Association of Official Analytical Chemists Inc., Virginia, USA.
  • Ballini A, Charitos IA, Cantore S, Topi S, Bottalico L, Santacroce L. (2023) About Functional Foods: The Probiotics and Prebiotics State of Art. Antibiotics. 12(4), 635. https://doi.org/10.3390/antibiotics12040635
  • Barone G, Yazdi SR, Lillevang SK, Ahrné L. (2021) Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf. 20(6), 5616-5640. https://doi.org/10.1111/1541-4337.12844
  • Battisti C, Girelli AM, Tarola AM. (2015) Polycyclic aromatic hydrocarbons (PAHs) in yogurt samples. Food Addit Contam: Part B. 8(1), 50-55. https://doi.org/10.1080/19393210.2014.968880
  • Chay Rincón J, Pérez González JJ, Schettino Bermúdez BS, Gutiérrez Tolentino R, Sosa Pacheco D, Escobar Medina A, Vega y León S. (2019) Polycyclic aromatic hydrocarbons (PAHs) in four milk brands sold in Mexico City: evaluating three fat extraction methods. Rev Mex Cienc Pecu. 10(4), 1064-1076. https://doi.org/10.22319/rmcp.v10i4.4763
  • Chiocchetti GM, Jadán-Piedra C, Monedero V, Zúñiga M, Vélez D, Devesa V. (2019) Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity. Crit Rev Food Sci Nutr. 59(10), 1534-1545. https://doi.org/10.1080/10408398.2017.1421521
  • Cuevas-González PF, González-Córdova AF, Vallejo-Cordoba B, Aguilar-Toalá JE, Hall FG, Urbizo-Reyes UC, Liceaga AM, Hernandez-Mendoza A, García HS. (2022) Protective role of lactic acid bacteria and yeasts as dietary carcinogen-binding agents–a review. Crit Rev Food Sci Nutr. 62(1), 160-180. https://doi.org/10.1080/10408398.2020.1813685
  • Commission Regulation (2011) Commission Regulation (EU) No 835/2011 of 19 August 2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Official Journal of the European Union, 20 August 2011, 215, 4-8.
  • Gai N, Uniacke-Lowe T, O’Regan J, Faulkner H, Kelly AL. (2021) Effect of protein genotypes on physicochemical properties and protein functionality of bovine milk: a review. Foods. 10(10), 2409. https://doi.org/10.3390/foods10102409 Jafarabadi AR, Mashjoor S, Bakhtiari AR, Jadot C. (2020) Dietary intake of polycyclic aromatic hydrocarbons (PAHs) from coral reef fish in the Persian Gulf—Human health risk assessment. Food Chem. 329, 127035. https://doi.org/10.1016/j.foodchem.2020.127035 Kacmaz S. (2019) Polycyclic aromatic hydrocarbons in retail Turkish yogurts. Qual Assur Saf Crops Food. 11(4), 361-367. https://doi.org/10.3920/QAS2018.1521
  • Kuzukiran O, Simsek I, Yorulmaz T, Yurdakok-Dikmen B, Ozkan O, Filazi A. (2021) Multiresidues of environmental contaminants in bats from Turkey. Chemosphere. 282, 131022. https://doi.org/10.1016/j.chemosphere.2021.131022
  • Naccari C, Cristani M, Giofrè F, Ferrante M, Siracusa L, Trombetta D. (2011) PAHs concentration in heat-treated milk samples. Food Res Int. 44(3), 716-724. https://doi.org/10.1016/j.foodres.2010.12.029
  • Pinotti L, Manoni M, Fumagalli F, Rovere N, Tretola M, Baldi A. (2020) The role of micronutrients in high-yielding dairy ruminants: Choline and vitamin E. Ankara Univ Vet Fak Derg. 67(2), 209-214. https://doi.org/10.33988/auvfd.695432. Pop OL, Suharoschi R, Gabbianelli R. (2022) Biodetoxification and protective properties of probiotics. Microorganisms, 10(7), 1278. https://doi.org/10.3390/microorganisms10071278
  • Sevim S, Kızıl M. (2019) Besin karsinojenlerinin detoksifikasyonunda alternatif yöntem: probiyotikler. Food and Health. 5(3), 139-148. https://doi.org/10.3153/FH19015 Shoaei F, Talebi-Ghane E, Amirsadeghi S, Mehri F. (2023) The investigation of polycyclic aromatic hydrocarbons (PAHs) in milk and its products: A global systematic review, meta-analysis and health risk assessment. Int Dairy J. 105645. https://doi.org/10.1016/j.idairyj.2023.105645
  • Shoukat S. (2020) Potential anti-carcinogenic effect of probiotic and lactic acid bacteria in detoxification of benzo [a] pyrene: A review. Trends Food Sci Technol. 99, 450-459. https://doi.org/10.1016/j.tifs.2020.02.029
  • Tajik H, Sayadi M. (2022) Effects of probiotic bacteria of Lactobacillus acidophilus and Lactobacillus casei on aflatoxin B1 detoxification within a simulated gastrointestinal tract model. Toxin Rev. 41(1), 92-99. https://doi.org/10.1080/15569543.2020.1843180
  • Turkish Food Codex (2011) Turkish food codex regulation on contaminants in foodstuffs. Official Newspaper of the Republic of Türkiye. 29 December 2011 and No. 28157
  • Turkish Food Codex (2019) Turkish food codex communique on drinking milks. Communiqué No: 2019/12. Official Newspaper of the Republic of Türkiye, 27 February 2019 and No: 30699.
  • Turkish Food Codex (2022) Turkish food codex communiqué on fermented milk products. Communiqué No:2022/44. Official Newspaper of the Republic of Türkiye, 30 November 2022 and No: 32029
  • Wochner KF, Moreira MC, Kalschne DL, Colla E, Drunkler DA. (2019) Detoxification of Aflatoxin B1 and M1 by Lactobacillus acidophilus and prebiotics in whole cow's milk. J Food Saf. 39(5), e12670. https://doi.org/10.1111/jfs.12670
  • Yousefi M, Khorshidian N, Hosseini H. (2022) In Vitro PAH-Binding Ability of Lactobacillus brevis TD4. Polycycl Aromat Compd. 42(7), 4343-4358. https://doi.org/10.1080/10406638.2021.1889624
  • Yousefi M, Shariatifar N, Tajabadi Ebrahimi M, Mortazavian AM, Mohammadi A, Khorshidian N, Arab M, Hosseini, H. (2019) In vitro removal of polycyclic aromatic hydrocarbons by lactic acid bacteria. J Appl Microbiol. 126(3), 954-964. https://doi.org/10.1111/jam.14163

Investigation of the effects of yogurt cultures on Polycyclic Aromatic Hydrocarbons

Yıl 2024, Cilt: 35 Sayı: 1, 26 - 33, 04.07.2024
https://doi.org/10.35864/evmd.1456275

Öz

The effect of cultures used in yogurt production on PAHs was investigated. PAH-free milk divided into 4 groups; (1) traditional village yogurt culture, (2) culture used with commercial yogurt, (3) combination culture of Lactobacillus delbrueckki ssp. bulgaricus, L. acidophilus, Streptococcus thermophilus, Bifidobacterium animalis ssp. lactis, B. infantis M-63, B. bifidum BGN4 and GOS, (4) combination of L. delbrueckki ssp. bulgaricus, L. acidophilus, B. lactis and S. thermophilus. Each group was divided into 4 subgroup and first group was kept as control while the other groups were treated with 50, 100, 200 µg kg-1 of a mixture 4 PAH [Benzo(a)pyrene, chrysene, benzo(b)fluoranthene, benzo(a)anthracene] respectively. Whereas the highest reduction was seen in 3rd group at 200 µg kg-1 with 21.7%, the lowest was seen in the 1st group at 200 µg kg-1 with 8.05%. It was concluded that yogurt cultures can inhibit PAHs in milk at a very low level and cannot completely degrade them.

Proje Numarası

Proje desteği alınmamıştır

Kaynakça

  • Abou-Arab A, Salim AB, Maher R, El-Hendawy H, Awad A. (2010) Degradation of polycyclic aromatic hydrocarbons as affected by some lactic acid bacteria. J Am Sci. 6(10), 1237-1246.
  • Amirdivani S, Khorshidian N, Ghobadi Dana M, Mohammadi R, Mortazavian AM, Quiterio de Souza SL, Rocha HB, Raices R. (2019) Polycyclic aromatic hydrocarbons in milk and dairy products. Int J Dairy Technol. 72(1), 120-131. https://doi.org/10.1111/1471-0307.12567
  • AOAC (1990) Official Methods of Analysis. Association of Official Analytical Chemists Inc., Virginia, USA.
  • Ballini A, Charitos IA, Cantore S, Topi S, Bottalico L, Santacroce L. (2023) About Functional Foods: The Probiotics and Prebiotics State of Art. Antibiotics. 12(4), 635. https://doi.org/10.3390/antibiotics12040635
  • Barone G, Yazdi SR, Lillevang SK, Ahrné L. (2021) Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf. 20(6), 5616-5640. https://doi.org/10.1111/1541-4337.12844
  • Battisti C, Girelli AM, Tarola AM. (2015) Polycyclic aromatic hydrocarbons (PAHs) in yogurt samples. Food Addit Contam: Part B. 8(1), 50-55. https://doi.org/10.1080/19393210.2014.968880
  • Chay Rincón J, Pérez González JJ, Schettino Bermúdez BS, Gutiérrez Tolentino R, Sosa Pacheco D, Escobar Medina A, Vega y León S. (2019) Polycyclic aromatic hydrocarbons (PAHs) in four milk brands sold in Mexico City: evaluating three fat extraction methods. Rev Mex Cienc Pecu. 10(4), 1064-1076. https://doi.org/10.22319/rmcp.v10i4.4763
  • Chiocchetti GM, Jadán-Piedra C, Monedero V, Zúñiga M, Vélez D, Devesa V. (2019) Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity. Crit Rev Food Sci Nutr. 59(10), 1534-1545. https://doi.org/10.1080/10408398.2017.1421521
  • Cuevas-González PF, González-Córdova AF, Vallejo-Cordoba B, Aguilar-Toalá JE, Hall FG, Urbizo-Reyes UC, Liceaga AM, Hernandez-Mendoza A, García HS. (2022) Protective role of lactic acid bacteria and yeasts as dietary carcinogen-binding agents–a review. Crit Rev Food Sci Nutr. 62(1), 160-180. https://doi.org/10.1080/10408398.2020.1813685
  • Commission Regulation (2011) Commission Regulation (EU) No 835/2011 of 19 August 2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Official Journal of the European Union, 20 August 2011, 215, 4-8.
  • Gai N, Uniacke-Lowe T, O’Regan J, Faulkner H, Kelly AL. (2021) Effect of protein genotypes on physicochemical properties and protein functionality of bovine milk: a review. Foods. 10(10), 2409. https://doi.org/10.3390/foods10102409 Jafarabadi AR, Mashjoor S, Bakhtiari AR, Jadot C. (2020) Dietary intake of polycyclic aromatic hydrocarbons (PAHs) from coral reef fish in the Persian Gulf—Human health risk assessment. Food Chem. 329, 127035. https://doi.org/10.1016/j.foodchem.2020.127035 Kacmaz S. (2019) Polycyclic aromatic hydrocarbons in retail Turkish yogurts. Qual Assur Saf Crops Food. 11(4), 361-367. https://doi.org/10.3920/QAS2018.1521
  • Kuzukiran O, Simsek I, Yorulmaz T, Yurdakok-Dikmen B, Ozkan O, Filazi A. (2021) Multiresidues of environmental contaminants in bats from Turkey. Chemosphere. 282, 131022. https://doi.org/10.1016/j.chemosphere.2021.131022
  • Naccari C, Cristani M, Giofrè F, Ferrante M, Siracusa L, Trombetta D. (2011) PAHs concentration in heat-treated milk samples. Food Res Int. 44(3), 716-724. https://doi.org/10.1016/j.foodres.2010.12.029
  • Pinotti L, Manoni M, Fumagalli F, Rovere N, Tretola M, Baldi A. (2020) The role of micronutrients in high-yielding dairy ruminants: Choline and vitamin E. Ankara Univ Vet Fak Derg. 67(2), 209-214. https://doi.org/10.33988/auvfd.695432. Pop OL, Suharoschi R, Gabbianelli R. (2022) Biodetoxification and protective properties of probiotics. Microorganisms, 10(7), 1278. https://doi.org/10.3390/microorganisms10071278
  • Sevim S, Kızıl M. (2019) Besin karsinojenlerinin detoksifikasyonunda alternatif yöntem: probiyotikler. Food and Health. 5(3), 139-148. https://doi.org/10.3153/FH19015 Shoaei F, Talebi-Ghane E, Amirsadeghi S, Mehri F. (2023) The investigation of polycyclic aromatic hydrocarbons (PAHs) in milk and its products: A global systematic review, meta-analysis and health risk assessment. Int Dairy J. 105645. https://doi.org/10.1016/j.idairyj.2023.105645
  • Shoukat S. (2020) Potential anti-carcinogenic effect of probiotic and lactic acid bacteria in detoxification of benzo [a] pyrene: A review. Trends Food Sci Technol. 99, 450-459. https://doi.org/10.1016/j.tifs.2020.02.029
  • Tajik H, Sayadi M. (2022) Effects of probiotic bacteria of Lactobacillus acidophilus and Lactobacillus casei on aflatoxin B1 detoxification within a simulated gastrointestinal tract model. Toxin Rev. 41(1), 92-99. https://doi.org/10.1080/15569543.2020.1843180
  • Turkish Food Codex (2011) Turkish food codex regulation on contaminants in foodstuffs. Official Newspaper of the Republic of Türkiye. 29 December 2011 and No. 28157
  • Turkish Food Codex (2019) Turkish food codex communique on drinking milks. Communiqué No: 2019/12. Official Newspaper of the Republic of Türkiye, 27 February 2019 and No: 30699.
  • Turkish Food Codex (2022) Turkish food codex communiqué on fermented milk products. Communiqué No:2022/44. Official Newspaper of the Republic of Türkiye, 30 November 2022 and No: 32029
  • Wochner KF, Moreira MC, Kalschne DL, Colla E, Drunkler DA. (2019) Detoxification of Aflatoxin B1 and M1 by Lactobacillus acidophilus and prebiotics in whole cow's milk. J Food Saf. 39(5), e12670. https://doi.org/10.1111/jfs.12670
  • Yousefi M, Khorshidian N, Hosseini H. (2022) In Vitro PAH-Binding Ability of Lactobacillus brevis TD4. Polycycl Aromat Compd. 42(7), 4343-4358. https://doi.org/10.1080/10406638.2021.1889624
  • Yousefi M, Shariatifar N, Tajabadi Ebrahimi M, Mortazavian AM, Mohammadi A, Khorshidian N, Arab M, Hosseini, H. (2019) In vitro removal of polycyclic aromatic hydrocarbons by lactic acid bacteria. J Appl Microbiol. 126(3), 954-964. https://doi.org/10.1111/jam.14163
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Gıda Hijyeni ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Selin Yüksel Çürük 0009-0003-0675-978X

Özgür Kuzukıran 0000-0001-9294-2801

Ayhan Filazi 0000-0002-2800-6215

Proje Numarası Proje desteği alınmamıştır
Yayımlanma Tarihi 4 Temmuz 2024
Gönderilme Tarihi 21 Mart 2024
Kabul Tarihi 15 Mayıs 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 35 Sayı: 1

Kaynak Göster

APA Yüksel Çürük, S., Kuzukıran, Ö., & Filazi, A. (2024). Investigation of the effects of yogurt cultures on Polycyclic Aromatic Hydrocarbons. Etlik Veteriner Mikrobiyoloji Dergisi, 35(1), 26-33. https://doi.org/10.35864/evmd.1456275


15430