Potential in Degradation of Benzo[a]pyrene (BaP) and Naphthalene (Nap) by Lactobacillus casei Strain Shirota

Abstract

Consuming food contaminated with polycyclic aromatic hydrocarbons (PAHs) can significantly increase the risk of developing cancer in the human body. As the consumption of processed foods containing PAHs compounds is becoming more common among people, therefore the potential to the exposure of these carcinogens is increasing. The beneficial effect of probiotic strains in detoxifying various types of PAHs compound has been studied by most researchers. The inhibitory activity against carcinogens of probiotics including lactic acid bacteria (LAB) can aid in the decontamination of PAHs through several mechanisms such as increasing activities of antioxidative enzymes, decreasing pH of the intestinal, conversion carcinogens into less toxic compounds and the physical interactions between the binding of PAHs compounds and the peptidoglycans of LABs. Therefore, the primary goal of this study was to analyse Lactobacillus casei strain Shirota growth in a medium with PAH presence, as well as to determine PAHs reduction after degradation process.