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Molecules (Basel, Switzerland)2024; 29(2); 528; doi: 10.3390/molecules29020528

Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage.

Abstract: (1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence of the probiotic cultures and subsp. on the possibility of effecting the biodegradation of HCB in dairy products fermented from mare milk was investigated, taking into account the product storage time (maximum 21 days). HCB content was determined using the GC/MS method; (3) Results: A strong negative Pearson correlation ( < 0.05) was found between HCB concentration and the refrigeration storage time of the fermented beverages. The highest HCB reduction was observed in milk fermented with both and (78.77%), while the lowest was noted when only was used (73.79%); (4) Conclusions: This pilot study confirmed that probiotics commonly used to give products health-promoting properties can also contribute to reducing the content of undesirable substances, and the bacterial cultures used might provide an alternative method for reducing HCB residues in fermented drinks.
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Publication Date: 2024-01-21 PubMed ID: 38276605PubMed Central: PMC10820736DOI: 10.3390/molecules29020528Google Scholar: Lookup
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  • Journal Article

Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

The study investigates how the use of two types of probiotics in fermented milk products can reduce the level of the potentially cancer-causing pollutant, Hexachlorobenzene (HCB). The researchers found a strong correlation between HCB levels decreasing over time in refrigerated fermented beverages.

Background

  • Hexachlorobenzene (HCB) is an organic pollutant that is still found in the environment, including foods and dairy products. Because it has been linked to potential carcinogenic risks in humans, eradicating it from food sources is a phenomenon of interest.

Methods

  • The research primarily concerned the influence of two bacteria, Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus, typically used as probiotics. These two microbes’ ability to degrade HCB in dairy products fermented from mare milk was explored. The study considered the storage time of the dairy product, up to 21 days.
  • The researchers used the Gas Chromatography/Mass Spectrometry (GC/MS) method to determine the HCB content in the dairy products under observation.

Results

  • The data analysis revealed a strong negative Pearson correlation – as the storage time under refrigeration of the fermented beverages increased, the concentration of HCB decreased significantly. This indicated that the longer the fermented product was stored, the lower the HCB level became.
  • The most considerable reduction in HCB content was found in milk that was fermented with both Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus, with a 78.77% decrease noted. In contrast, the smallest reduction (73.79%) was observed when Lacticaseibacillus rhamnosus was used alone.

Conclusions

  • The pilot study validated the hypothesis that probiotics, apart from their known health-promoting benefits, could contribute significantly to lower the concentration of undesirable substances like HCB.
  • The use of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus could provide a feasible alternative method for reducing HCB residues in fermented drinks.

Cite This Article

APA
Witczak A, Mituniewicz-Małek A, Dmytrów I. (2024). Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage. Molecules, 29(2), 528. https://doi.org/10.3390/molecules29020528

Publication

Molecules (Basel, Switzerland)
ISSN: 1420-3049
NlmUniqueID: 100964009
Country: Switzerland
Language: English
Volume: 29
Issue: 2
PII: 528

Researcher Affiliations

Witczak, Agata
  • Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 70-310 Szczecin, Poland.
Mituniewicz-Małek, Anna
  • Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 70-310 Szczecin, Poland.
Dmytrów, Izabela
  • Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 70-310 Szczecin, Poland.

MeSH Terms

  • Humans
  • Horses
  • Animals
  • Female
  • Lacticaseibacillus rhamnosus
  • Cultured Milk Products / analysis
  • Hexachlorobenzene / analysis
  • Pilot Projects
  • Fermentation
  • Probiotics / analysis
  • Lactobacillus

Conflict of Interest Statement

The authors declare no conflicts of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

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