Feasibility of L. plantarum and prebiotics on Aflatoxin B1 detoxification in cow milk

Abstract

Milk is a key food worldwide prone to mycotoxins contamination. Lactobacillus plantarum and prebiotics detoxification ability was evaluated by a Plackett-Burman Design considering the reduction of aflatoxin B 1 (AFB 1 ) and its bioaccessibility in artificially contaminated ultra-high temperature cow milk. Six variables were evaluated: AFB 1 concentration (from 5.0 to 10.0 μg L −1 ); incubation time (0 to 6 h); and inulin, oligofructose, β-glucan, and polydextrose concentrations (from 0.00 to 0.75%). The reduction in AFB 1 ranged from 0% to 55.85% and in vitro bioaccessibility from 15.62% to 51.09%. The greatest reduction in AFB 1 occurred by adding L. plantarum combined with inulin, oligofructose and β-glucan. The greatest reduction in bioaccessibility occurred by adding inulin or oligofructose and L. plantarum with a 10.0 μg L −1 AFB 1 concentration. A sharp reduction in AFB 1 was accompanied by higher bioaccessibility rates, and in this case, bioaccessibility is considered the main factor to ensure a low AFB 1 absorption by the body. The best experimental condition was 10.0 µg L -1 AFB 1, added of L. plantarum and inulin or oligofructose (0.75%), ensuring > 16% final bioaccessibility. Such results represent a safe AFB 1 decontamination level for milk.

The occurrence of aflatoxin M1 in doogh, kefir, and kashk in Hamadan, Iran

“…As AFM 1 is resistant to thermal processes such as pasteurization, ultra-high temperature processing, and other processing methods, it may also be found in dairy products. Traditional fermented products such as kefir and doogh are also exposed to AFM 1 contamination (Vasconcelos et al, 2020;Souza et al, 2021). kashk is one of the conventional fermented dairy foodstuffs with a high nutritional value and is rich in protein, calcium, and phosphorus (Mason et al, 2016).…”