Thermolysed and active yeast to reduce the toxicity of aflatoxin

Abstract

Aflatoxins are hepatotoxic metabolites produced by Aspergillus flavus and A. parasiticus on a number of agricultural commodities. This research was carried out to evaluate the ability of thermolysed and active Saccharomyces cerevisiae to attenuate liver damage caused by aflatoxin. Diets were prepared containing 0 aflatoxin; 400 mug kg-1 aflatoxin; 400 mug kg-1 aflatoxin plus 1% of dehydrated active yeast, and 400 mug kg-1 aflatoxin plus 1% of thermolysed yeast. A bioassay with Wistar rats was conducted for 28 days, and body organs were weighted and analyses of the liver tissue of the animals were performed. The relative weight of heart, kidneys and liver from animals submitted to the different treatments did not show any difference, and liver tissue of animals feeding on the aflatoxin-free diet was adopted as a toxicity-free pattern. Hepatic tissue of animals feeding on diets containing 400 mug kg-1 aflatoxin or the diet supplemented with 1% thermolysed yeast showed clear signs of toxicity and damage. Hepatic tissue of animals feeding on the diet containing 1% of dehydrated active yeast showed less toxicity signs and damage than those receiving the diet containing 400 mug kg-1 aflatoxin. Active, dehydrated yeast had the ability to reduce toxic effects caused by aflatoxin, but thermolysed yeast was not able to alleviate the effects of aflatoxin toxicity.

Saccharomyces cerevisiaeas a probiotic feed additive to non and pseudo‐ruminant feeding: a review

“…Yeasts are not a natural host of gut micro‐organisms in monogastrics; therefore, S. cerevisiae flows along the gastrointestinal tract as alive and active without adhering to its walls. The strains that do not have the ability to adhere to the intestinal epithelium are effective as bio regulators and their action based on the ability of colonization through several mechanisms (Rodriguez et al ; Baptista ) referred in their work that the use of live yeast cells to act as detoxification agents against mycotoxins and other bacterial toxins and their receptors in the mucous membrane and Vibrio cholera toxin. Severe damage to organs has been eliminated due to diets that may contain these toxins in the presence of S. cerevisiae for their ability to reduce animal stress, providing vitamins, enzymes and proteins (Baptista et al ).…”

Reduction of Aflatoxin B1 in Stored Peanuts (Arachis hypogaea L.) Using Saccharomyces cerevisiae

“…The development of antagonistic microorganisms to control Aspergillus has been investigated as an alternative approach for controlling mycotoxin contamination (10)(11)(12)16,17). Many species of bacteria and fungi can degrade mycotoxins (3,21). Other strategies have been successfully used to control aflatoxin production in the field, e.g., the inoculation of atoxigenic A. parasiticus (2,4).…”

Cells of yeasts adhered in corn grains and the storage perspective for use as probiotic

“…Yeast stimulates growth and bacterial activity at degrading fiber and increasing the production of acetic, propionic and lactic acids, which causes improved food degradation, thus providing more energy and protein for consumption (Dawson, 1993). The use of live yeast cells as a mycotoxin detoxifying agents was reported by Stantey et al (1993) and Baptista et al (2002). Moreover, other studies showed that the severity of organ damaging caused by diets with aflatoxins was lowered in the presence of S. cerevisiae due to its ability in decreasing animal stress, providing vitamins and a non-identified growth factor as well as being a source of enzymes and proteins (Phillips and Von Tungeln, 1984;Crumplen et al, 1989;Krause et al, 1989).…”