Ability of lactic acid bacteria isolated from Japanese fermented plant products to bind heterocyclic amines.

Abstract

Lactobacillus plantarum SNJ81 (SNJ81), Lb. fermentum SNA41 (SNA41), Lb. parabuchneri SNC91 (SNC91), Lb. delbrueckii SNK64(SNK64), and Leuconostoc mesenteroides subsp. mesenteroides 10D2 (10D-2), originally isolated from fermented vegetables: Sunki and Kaburazushi, were examined for their ability to bind heterocyclic amines contained in cooked foods. The tested bacteria bound 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP), 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx), 2-amino-9H-pyrydo [2,3-b] indole (AαC), 3amino-1,4-dimethyl-5H-pyrido [4,3-b] indole (Trp-P-1), and 2-amino-3,4-dimethylimidazo [4,5-f] quinoline (MeIQ). One of the heterocyclic amines used here, Trp-P-1 was highly bound by all the LAB strains. Dead LAB cells retained their ability to bind these heterocyclic amines, and the binding ability remained even in the presence of artificial digestive enzymes. These results indicate that LAB strains contained in Japanese traditional fermented vegetables have a high potent ability to bind heterocyclic amines.