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Protection against lead contamination by strains of lactic acid bacteria from fermented camel milk

Akhmetsadykova S., Konuspayeva G., Loiseau G., Baubekova A., kanayat S., Akhmetsadykov N., Faye B.. 2013. Emirates Journal of Food and Agriculture, 25 (4) : p. 274-282.

The effectiveness of the fermented milk product for decreasing the absorption of Lead (Pb) in vivo by testing several combinations of different strains and individual strains of LAB isolated from camel milk and shubat (fermented camel milk) was determined. During 4 weeks 0.5 ppm of Pb was given to cavies in fermented milk product and water. Control group and groups treated only by fermented milk products, also, were observed. Faeces, Blood, Heart, Lungs, Liver, Kidneys, and Spleen were analyzed. The lead concentrations in faeces of Control group and lead nitrate treated group were nearly the same. The quantity of Pb in faeces of fermented milk treated groups was higher than in Control and Water Pb groups. In the different cavies' organs of Water Pb group, the higher concentration of heavy metal (ppm) was observed in spleen (1.04), heart (0.65), kidneys (0.58), and blood (0.46) to be compared to 0.82, 0.2, 0.58 and 0.31 respectively in control group. In groups treated with fermented milk without/with Pb, the lead concentration decreased in target organs. Quantity of lead in blood samples of Control group and groups treated fermented milk products without/with Pb is nearly same. Highest concentration of blood Pb was observed for Water Pb group. (Résumé d'auteur)

Mots-clés : fèces; physiologie animale; nutrition animale; régulation physiologique; adsorption; plomb; bactérie lactique; cobaye; lait fermenté; lait de chamelle; kazakhstan

Thématique : Contamination et toxicologie alimentaires; Régimes alimentaires et maladies nutritionnelles

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