The Effect of Probiotic Bacteria on the Reduction of 3-Monochloropropane-1,2-Diol (3-MCPD) in Powdered Infant Formula

Background Objectives: 3-Monochloropropane-1,2-diol (3-MCPD) is a chemical contaminant found in many food products, including infant formulas. Given the vital contribution of milk and its products to the human diet, particularly for children, the presence of 3-MCPD in dairy products poses a significant public health concern. Therefore, it is crucial to explore natural compounds for 3-MCPD removal. This study investigates the effect of probiotic microorganisms (Lactobacillus plantarum, Lactobacillus murinus, and Yarrowia lipolytica) on reducing 3-MCPD levels in infant formula containing various 3-MCPD concentrations. Materials Methods: L. plantarum, L. murinus bacteria, and Y. lipolytica yeast were prepared as active cultures. Subsequently, various 3-MCPD concentrations were added to the infant formula, and the effect of the bacteria and the yeast on 3-MCPD reduction was investigated using gas chromatography with flame ionization detection (GC-FID). Results: L. plantarum, L. murinus, and Y. lipolytica demonstrated the ability to reduce 3-MCPD levels in the infant formula at different concentrations and contact times. L. plantarum and Y. lipolytica were found to be more effective in reducing 3-MCPD in the infant formula compared to L. murinus. Conclusion: The results indicate that probiotic bacteria can effectively mitigate the toxic effect of 3-MCPD. These findings have potential applications in the food industry, particularly in dairy products.