中文摘要：细交链孢酮酸（TeA）是一种真菌次生代谢物，由多种交链孢霉产生，因而是一种食品和饲料的天然污染物。本研究旨在探索各种改性灭活乳酸菌(LAB)吸附TeA的机制。研究表明，多糖和蛋白质是LAB细胞壁的重要组成部分，参与去除TeA。
外文摘要：Tenuazonic acid (TeA) is a fungal secondary metabolite that is produced by a number of Alternaria species and is therefore a natural contaminant of food and feed samples. The aim of this study was to investigate the adsorption mechanism of TeA using various modified inactivated lactic acid bacteria (LAB). The bacterial cells were characterized by Scanning Electron Microscopy coupled with Energy Dispersive X-ray Spectroscopy (SEM-EDS) and Transmission Electron Microscopy (TEM). The results indicated that increasing the surface area of the cell wall improves the adsorption capacity of TeA, and an ion-exchange reaction may occur during the adsorption process. Fourier Transform Infrared (FTIR) Spectroscopy and X-ray Diffraction (XRD) analysis indicated that C-O, O-H and N-H groups, which are related to protein and carbohydrate components, were obviously involved in the adsorption of TeA. The zeta potential indicated that TeA adsorption was related to the surface charge of the bacteria cells. Above all, polysaccharides and protein were demonstrated to be important components of the LAB cell wall and are involved in TeA removal.
外文关键词：Lactic acid bacteria；Tenuazonic acid；Adsorption mechanism
作者：Ge, N；Xu, JJ；Peng, BZ；Pan, SY；AF Ge, Na；Xu, Jingjing；Peng, Bangzhu；Pan, Siyi
作者单位：Huazhong Agr Univ
期刊名称：FOOD CONTROL
期刊影响因子：3.388
出版年份：2017
出版刊次：-
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