title: Effect of probiotics on patulin removal from synbiotic apple juice.
abstract: BACKGROUND
  Studies have reported the occurrence of the mycotoxin patulin in apple products. The aim of this study was to produce synbiotic apple juice and investigate the detoxification of patulin by Lactobacillus acidophilus and Lactobacillus plantarum as probiotic strains. The impact of seven process variables on efficiency of toxin removal was investigated using Plackett-Burman design and presence of the surface-layer proteins as binding site of probiotics to patulin was confirmed during 6 weeks of cold storage.
  
  
  RESULTS
  Results showed that the removal of patulin by probiotic bacteria from apple juice depends significantly (P < 0.05) on the fructooligosaccharide content (as a prebiotic), concentration of patulin and the addition of ascorbic acid. Sodium dodecyl sulfate polyacrylamide gel electrophoresis of cell surface proteins of probiotic strains revealed that surface layer proteins have an important role in patulin removal from apple juice. In the best conditions, 91.23% of initial patulin concentration was removed from juice during 6 weeks refrigerated storage. No significant difference was observed in organoleptic properties of the synbiotic apple juice and raw sample.
  
  
  CONCLUSIONS
  In the best condition reported in this study, contaminated synbiotic apple juice by patulin will be safe for consumers after the first day of probiotic inoculation. © 2016 Society of Chemical Industry.
authors: Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
authors: Alaleh
authors: A
authors: Zoghi
authors: Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran.
authors: Kianoush
authors: K
authors: Khosravi-Darani
authors: Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran.
authors: Sara
authors: S
authors: Sohrabvandi
authors: Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
authors: Hosein
authors: H
authors: Attar
authors: Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
authors: Sayed Abolhasan
authors: SA
authors: Alavi
mesh_terms: D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D005511:Food Handling; D000067030:Fruit and Vegetable Juices / Q000032:analysis* / Q000382:microbiology; D007779:Lactobacillus acidophilus / Q000378:metabolism*; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D027845:Malus / Q000737:chemistry* / Q000382:microbiology; D009183:Mycotoxins / Q000032:analysis / Q000378:metabolism*; D010365:Patulin / Q000378:metabolism*; D019936:Probiotics / Q000032:analysis* / Q000378:metabolism; D058616:Synbiotics / Q000032:analysis / Q000706:statistics & numerical data*
chemical_list: D009183:Mycotoxins; D010365:Patulin
keywords: apple juice; decontamination; patulin removal; probiotic; synbiotic