The same genetic traits that allow the Lactobacillus pentosus bacteria to survive the table olive fermentation process may also help the microorganisms to bioquench and eliminate harmful heavy metals.
A group of researchers from the University of Jaén have identified a strain of bacteria found in table olives that may help the human body to bioquench heavy metals during digestion.
Lactobacillus pentosus, the bacteria responsible for the bioquenching, is naturally occurring in the olive tree. Its presence is amplified during the fermentation process, through which table olives go in order to remove the naturally bitter taste of the fresh fruit.
These bacteria act as a sponge that traps these types of particles, reducing their availability in the digestive system and eliminating them through feces.- Hikmate Abriouel, researcher at the University of Jaén
The researchers found that the bacteria coats the lining of the intestine and prevents molecules of heavy metals, such as arsenic, cadmium or mercury, from being digested and entering the bloodstream.
All three of these heavy metals are known to be toxic to humans and are nearly impossible for the body to eliminate once they have been absorbed.
See Also:Olive Oil Health Benefits“These bacteria act as a sponge that traps these types of particles, reducing their availability in the digestive system and eliminating them through feces,” Hikmate Abriouel, one of the study’s authors and a researcher at the university, said.
While the Lactobacillus pentosus bacteria are naturally occurring, they become concentrated during the fermentation process.
The limited availability of nutrients, high salinity and low pH of the brine, along with the presence of antimicrobials, such as phenolic compounds and oleuropein, creates a harsh environment for bacteria to survive and reproduce in.
However, the researchers discovered that the Lactobacillus pentosus bacteria contains genes that allow it to survive in the hostile brine environment, due to its ability to metabolize certain carbohydrates and the unique structure of the bacteria’s cell membranes.
It is due to these adaptive mechanisms, the researchers concluded, that the bacteria is also able to bioquench the heavy metals.
“The bacteria that allow these particles to be retained are in the olive already in the tree,” Abriouel said. “When it undergoes fermentation, these microorganisms proliferate because of their ability to grow in an environment with low pH and also, as we have seen, in the presence of these heavy metals, which they can trap.”
The researchers also compared the ability of the Lactobacillus pentosus bacteria to bioquench the heavy metals both before and after having been fermented. They found that the bacteria were far more effective in doing so post-fermentation.
“In bacteria, plasmids [small DNA molecules within a cell that are separated from the chromosomal DNA] harbor an additional genetic material present in the chromosome, which are involved in various processes such as resistance to pathogens or antibiotics,” Abriouel said. “Fermentation allows these bacteria to grow and in that habitat they express a series of genes, such as this one [that helps bioquench the heavy metals], whose purpose is to allow it [the bacteria] to exist and subsist in the environment.”
Indeed the researchers found that post-fermentation, the Lactobacillus pentosus bacteria experience a two to eight-fold increase in their ability to bioquench the heavy metals.
In the study, the researchers investigated this process in the Aloreña variety of olive, which has a Protected Designation of Origin (PDO) status from Malaga.
The researchers said they plan to continue studying the Lactobacillus pentosus bacteria in other varieties of olives as well, in order to further understand its relationship with heavy metals.
The results of their first study have been published in the journal Nature.
More articles on: health, olive oil research, table olives
Jan. 15, 2024
Chickens Fed Olive Oil Are More Resilient to Environmental Stressors, Study Finds
Separate research has also found that olive oil consumption improves the health of chicken meat and eggs for human consumption.
Jul. 5, 2023
DCOOP Reports Record Olive Oil Sales at Annual Meeting
While revenues were up, the general director of the world’s largest olive oil cooperative said farmers had not seen significant gains in profitability.
Jul. 26, 2023
Mediterranean Diet Associated with Successful Aging, Study Finds
Researchers found that Greeks who followed the Mediterranean diet were healthier and more active as they aged than those who followed the diet less closely.
Jan. 3, 2024
Europe Grants PDO Status to Turkey's Çizik Zeytini Table Olives
Turkey now has E.U.-protected status for three table olive varieties while awaiting Protected Designation of Origin certification for another three.
Sep. 15, 2023
Using Effective Microbes to Boost Organic Olive Yields in New Zealand
Ross Vintiner, award-winning biodynamic olive farmer in New Zealand, believes that microbes are the future of farming.
Nov. 27, 2023
Mediterranean Diet Helps Slow Age-Related Physical Decline, Study Finds
New research has shown that following a reduced-calorie Mediterranean diet and increasing physical activity slows age-associated muscle loss and reduces total and visceral fat.
Apr. 22, 2024
How Oleuropein Influences Extra Virgin Olive Oil Taste and Health Benefits
Along with oleocanthal and hydroxytyrosol, oleuropein is one of the main polyphenols found in extra virgin olive oil that determines its sensory characteristics and health benefits.
Nov. 14, 2023
Mediterranean Diet Linked to Improved Outcomes in Liver Disease Patients
Following the Mediterranean diet for one year improved the symptoms of non-alcoholic fatty liver disease in obese patients over the age of 60.