Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1

Detoxification of Aflatoxin B1 and M1 by Lactobacillus acidophilus and prebiotics in whole cow's milk

“…In this context, many physical, chemical, and biological procedures for mycotoxin decontamination have been developed, most of which present limitations, such as high cost, complicated operation, low efficiency, and the activation of secondary metabolites toxic to humans and animals (Fashandi et al ., ). One of the most frequently employed procedures is the use of lactic acid bacteria (LAB) species that can adsorb mycotoxins from the contaminated media; the most accepted theory posits that a physical bind occurs between the mycotoxin and bacterial cell wall components, such as polysaccharides and peptidoglycans (Bovo et al ., ; Corassin et al ., ). Thus, different LAB species, especially those with GRAS status (Generally Recognized as Safe) and used as probiotics, have been studied in order to reduce the contamination and bioaccessibility of AFB 1 and AFM 1 in a model system and in milk (El Khoury, Atoui, & Yaghi, ; Elsanhoty, Salam, Ramadan, & Badr, ; Fazeli et al ., ; Khaneghah, Chaves, & Akbarirad, ; Pierides, El‐Nezami, Peltonen, Salminen, & Ahokas, ; Serrano‐Niño et al ., , ; Wochner et al ., ).…”

“…Aflatoxins are an important group of mycotoxins, mostly synthesized by Aspergillus flavus and A. parasiticus , that may cause serious harmful effects to human and animal health, including carcinogenic, mutagenic, teratogenic, immunosuppressive, and hepatotoxic effects (Abrar et al ., ; Bovo, Franco, Rosim, & Oliveira, ; Fashandi, Abbasi, & Mousavi Khaneghah, ). Among the 18 aflatoxins identified to date, aflatoxin B 1 (AFB 1 ) is the most prevalent (Corassin, Bovo, Rosim, & Oliveira, ; Wochner, Becker‐Algeri, Colla, Badiale‐Furlong, & Drunkler, ).…”

“…In this context, many physical, chemical, and biological procedures for mycotoxin decontamination have been developed, most of which present limitations, such as high cost, complicated operation, low efficiency, and the activation of secondary metabolites toxic to humans and animals (Fashandi et al, 2018). One of the most frequently employed procedures is the use of lactic acid bacteria (LAB) species that can adsorb mycotoxins from the contaminated media; the most accepted theory posits that a physical bind occurs between the mycotoxin and bacterial cell wall components, such as polysaccharides and peptidoglycans (Bovo et al, 2014;Corassin et al, 2013).…”

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

“…LAB genus is known as starter cultures in fermented food and beverage industries. LAB is usually known as safe (generally recognized as safe; GRAS) (Bovo et al, 2014). Fermented foods are a good source for LAB isolation.…”

“…Fermented foods are a good source for LAB isolation. LAB isolated from fermented food was considerate as safe and suitable for food and beverage applications (Bovo et al, 2014;Fraga Cotelo et al, 2013;Pérez-Chabela et al, 2008). LABs are recognized probiotic for human usage particularly in fermented food production (Leroy et al, 2006;Yerlikaya, 2014).…”