CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Lead, Nickel and Cadmium sequestrant capacity of lactic acid bacteria. A vibrational spectroscopy study
Autor/es:
E. GERBINO, P. MOBILI, E. TYMCZYSZYN, C. ARAUJO-ANDRADE, R. FAUSTO, AND A. GOMEZ-ZAVAGLIA
Lugar:
Chiang Mai
Reunión:
Congreso; 7º Conferencia Internacional (SPEC 2012); 2012
Institución organizadora:
Monash University (Australia)
Resumen:
Lactobacillus kefir is a lactic acid bacterium isolated from kefir grains and several probiotic properties have been associated to its surface biomolecules [1-4]. Cadmium, nickel and lead are relevant metals from a toxicological point of view. They are not degradable and tend to accumulate in the exposed organisms causing serious health effects. Biosorption, the passive and energy-independent sorption of molecules onto the surface of an adsorbent such as inactivated microbial biomass, has shown to be an efficient tool to remove them. Several species of microorganisms, including lactic acid bacteria, have been successfully employed as biosorbents [5]. However, the molecular bases involved in this process have not been properly explored. For this reason, the aim of this work was to evaluate the bacteria/heavy metal interaction using vibrational spectroscopic methods and taking into account the role of superficial biomolecules in this process [4,6,7]. References [1] M.A. Golowczyc, P. Mobili, G.L. Garrote, A.G. Abraham, G.L. De Antoni. Int. J. Food Microbiol. 118 (2007), 264-273 [2] M.A. Golowczyc, P. Mobili, G.L. Garrote, M.A. Serradell, A.G. Abraham, G.L. De Antoni. J. Dair. Research 76 (2009), 111-116. [3] P. Mobili, M.A. Serradell, S. Trejo, F.X. Avilés Puigvert, A.G. Abraham, G.L. De Antoni. Antonie van Leeuwenhoek 95 (2009), 363-372. [4] P. Mobili, A. Londero, T.M.R. Maria, M.E.S. Eusébio, G.L. De Antoni, R. Fausto, A. Gómez-Zavaglia. Vibrational Spectroscopy 50 (2009), 68-77. [5] T. Halttunen, S. Salminen, R. Tahvonen. Int. J. Food Microbiol. 114 (2007), 30-35. [6] E. Gerbino, P. Mobili, E. Tymczyszyn, C. Frausto Reyes, C. Araujo-Andrade, A. Gómez-Zavaglia. J. Appl. Microbiol. 112 (2012), 363-371. [7] E. Gerbino, P. Mobili, E. Tymczyszyn, R. Fausto, A. Gómez-Zavaglia. J. Molec. Struct. 987 (2011), 186-192. Acknowledgements This work was supported by the Argentinean Agency for the Promotion of Science and Technology (Projects PICT/2008/145, PICT/2010/2361 and PICT/2011/0226), the National Research Council from Argentina (CONICET) (PIP 114-201101-00024), the Portuguese Science Foundation (PTDC/QUI/111879/2009), PROMEP, Mexico (Project UAZ-PTC-092) and CONACyT, Mexico [Project No. 119491 (2009) and No. 153066 (2010)], CYTED Program (Science and Technology for the Development) Network 312RT0463 and Mincyt-Conacyt (Argentina-Mexico MX/11/01). AGZ, PM and EET are members of the research career CONICET. EG is doctoral fellow from CONICET.