A new study has revealed promising potential for using indigenous probiotic bacteria to cleanse food products of lead contamination, one of the leading public health concerns worldwide. The research, published in March 2025, investigates the ability of five species of bacteria from the Lactobacillus and Bifidobacterium genera, alongside the prebiotic compound inulin, to remove harmful lead salts from various milk types, including low-fat, semi-fat, and high-fat milk.
Lead, a toxic metal often linked to severe health complications such as neurological disorders and developmental issues particularly among children, poses significant risks when it contaminates food sources. The study highlights the alarming levels of lead exposure related to dietary habits, as various foods including milk can contain lead at levels exceeding acceptable maximums detailed by regulatory bodies. For example, the European Union has set the threshold for lead content in milk at 0.02 mg/kg.
The researchers found substantial differences among the probiotic strains tested. Bifidobacterium lactis, one of the strains utilized, exhibited the highest efficacy for removing lead from milk, achieving removal rates of 94.41% in low-fat milk, and up to 98.13% and 98.12% respectively for semi-fat and high-fat varieties. Meanwhile, the addition of prebiotic inulin appeared to facilitate the lead removal process, particularly enhancing the efficacy of certain probiotic strains, though the effects weren't consistently statistically significant across all milk types.
According to the authors, the presence of functional groups such as hydroxyl (OH), carboxylic (-COOH), and amine (-NH2) on the probiotic surface facilitated the binding of lead ions through electrostatic interactions. This finding was corroborated by FTIR-ATR spectroscopy analysis, which indicated chemical interactions between the bacteria and the lead compounds.
“B. lactis was identified as having the highest capacity for the absorption and biological elimination of Pb salts from milk medium,” noted the authors of the article. This suggests a viable pathway for mitigating the dangers of lead contamination through dietary means.
Despite the promising results, the study points out the need for caution and continued investigation. While the probiotics presented strong results during the study, determining precise industrial applications and ensuring efficacy across larger populations remains a priority for future research. With lead exposure dose still exceeding the World Health Organization's recommended safe levels for certain groups, including children and pregnant women, innovative approaches leveraging the strengths of probiotics may provide pathways for effectively reducing exposure.
With this research, the authors highlighted the importance of using probiotic strains specific to the B. lactis BIA-6 species for those who are at risk of exposure to Pb salts and other toxic components through diet. Exploring this line of inquiry not only expands on the functional applications of probiotics but also contributes to public health safety strategies aimed at reducing lead exposure from dietary sources.
This study demonstrates the potential role of probiotics combined with prebiotics as practical solutions for food contamination challenges, providing insight and hope for safer dietary practices and healthier populations.
