Detoxification of hydrocyanide by fermentation of apricot seeds with probiotic Lactobacillus strains isolated from breast milk

Many plants produce substances known as cyanogenic glycosides, which, when hydrolyzed, can release hydrogen cyanide. These include apricot (Prunus armeniaca L.) seeds, the subject of the study presented here. Amygdalin when metabolized, turns into hydrocyanide, which can cause cyanide poisoning if ingested in large quantities. The current study used Lactobacillus spp. that were isolated from breast milk. High concentrations of hydrocyanic acid, which apricot seeds contain, are dangerous during fermentation by Lactobacillus spp. The aim of the present study is to recognize the most effective methods for detoxifying apricot seeds and fermented amygdalin extract, while conserving or enhancing the physical properties, chemical structure, minerals and amino acids. Activation of bacterial isolates was followed by fermentation. Next a cellular cytotoxicity test for extract was conducted. After fermentation, we evaluated the cytotoxic effect on cancer and normal cell in vitro. After fermentation, a detoxification of apricot seeds was shown resulting from the presence of compound and improvement of vitamins formed due to fermentation. The use of Lactobacillus bacteria isolated from breast milk resulted in the production of a new fermented milk product containing aqueous extract of apricot seeds free from life-threatening toxicity. Fermentation produced a new probiotic with less toxic hydrocyanide, fatty acid, and amino acid, showing cytotoxic effects on cancer cells and minimal toxicity to normal cells.