Screening of potential probiotic lactic acid bacteria based on
gastrointestinal properties and perfluorooctanoate toxicity
Applied Microbiology and Biotechnology
Jiali Xing1,2, Fan Wang5, Qi Xu1, Boxing Yin3, Dongsheng Fang3, Jianxin Zhao1, Hao
Zhang1, Yong Q. Chen1, Gang Wang1,2*, Wei Chen1, 2,4
1 State Key Laboratory of Food Science and Technology, School of Food Science and
Technology, Jiangnan University, Wuxi 214122, P.R. China
2 Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan
University, Wuxi 214122, PR China
3 Kangyuan Dairy Co., Ltd., Yangzhou University, Yangzhou 225004, P.R. China
4 Beijing Innovation Centre of Food Nutrition and Human Health, Beijing
Technology and Business University (BTBU), Beijing 100048, P.R. China
5 College of food science and engineering, Nanjing University of Finance and
Economics, Nanjing, Jiangsu, PR China
* Corresponding author: Gang Wang
Phone: (86)510-85912155
Fax: (86)510-85912155
E-mail address: [email protected]
Supporting Information
Fig S1. UPLC–MS spectra of PFOA standard (A) and unbound PFOA after binding
by Lactobacillus strains (B).
Figure S1
A
3.43
273186
%
100
3.86
597
0
Time
1.00
2.00
3.00
4.00
5.00
6.00
5.00
6.00
7.00
8.00
9.00
10.00
B
3.48
48061
%
100
3.36
808
3.76
42
0
Time
1.00
2.00
3.00
4.00
7.00
8.00
9.00
10.00