Application of kefir for reduction of contaminants in the food industry: A systematic review

Touranlou, Fateme Asadi; Noori, Seyyed Mohammad Ali; Salari, Amir; Afshari, Asma; Hashemi, Mohammad

doi:10.1016/j.idairyj.2023.105748

Cited by 5 publications

(4 citation statements)

References 81 publications

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“…Additionally, the adsorption kinetics were assayed using kinetic models [ 40 ], including the pseudo-first-order (Equation (3)) and pseudo-second-order (Equation (4)) kinetic models and the intraparticle diffusion model (Equation (5)). lg (q e − q t ) = lg q e − (k 1 /2.303) × t t/q t = 1/(k 2 × (q e ) 2 ) + (1/q e ) × t q t = k 3 × t 1/2 + b …”

Section: Methodsmentioning

confidence: 99%

“…In the above equations, C e and q e are the concentration of AFB1 in the solution (µg/mL) and the adsorption capacity at equilibrium, respectively; q m is the maximum adsorption capacity of AFB1 (µg/g); K L is the Langmuir constant associated with free energy and the affinity of the binding sites (mL/µg); and K f and n are the Freundlich constants. Additionally, the adsorption kinetics were assayed using kinetic models [40], including the pseudo-first-order (Equation ( 3)) and pseudo-second-order (Equation ( 4)) kinetic models and the intraparticle diffusion model (Equation ( 5)). lg (q e − q t ) = lg q e − (k 1 /2.303) × t…”

Section: Adsorption Isotherms and Kineticsmentioning

confidence: 99%

“…Recently, studies have demonstrated that water kefir and/or probiotics from WKGs exhibit various health benefits, such as antioxidant and anti-inflammatory properties, antibacterial and antifungal activities, hypocholesterolemic effects, and the capacity to modulate the gut microbiota [ 32 , 34 , 35 ]. However, little is known about the capacity and mechanism of WKGs with regard to removing hazardous chemicals, such as AFB1, although milk kefir grains, which are dairy kefir grains, and isolated strains of kefir grains can absorb and eliminate AFB1, aflatoxin M1, aflatoxin G1, ochratoxin A, deoxynivalenol, patulin, and zearalenone [ 36 , 37 , 38 , 39 , 40 ]. Therefore, this study was conducted to investigate the characteristics of microbiota in WKGs from Lincang in Yunnan Province of China and evaluate the ability of WKGs to remove AFB1, the effects of fermentation conditions on the removal of AFB1 mediated by WKGs, and the mutagenic potential after the removal of AFB1.…”

Section: Introductionmentioning

confidence: 99%

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Microbial Composition of Water Kefir Grains and Their Application for the Detoxification of Aflatoxin B1

Ouyang,

Liao,

Yang

et al. 2024

Toxins

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Water kefir grains (WKGs), the starter used to develop a traditional beverage named water kefir, consist of a symbiotic mixture of probiotics with diverse bioactivities, but little is known about their abilities to remove mycotoxins that have serious adverse effects on humans and animals. This study investigated the ability of WKGs to remove aflatoxin B1 (AFB1), one of the most toxic mycotoxins, under different settings, and determined the mechanism of absorption mediated by WKGs and the effect of WKGs on the toxicity induced by AFB1 and the reduction in AFB1 in cow milk and tea soups. The results showed the WKGs used herein were dominated by Lactobacillus, Acetobacter, Phenylobacterium, Sediminibacterium, Saccharomyces, Issatchenkia, and Kodamaea. HPLC analysis demonstrated that the WKGs effectively removed AFB1 at concentrations ranging from 1 to 5 µg/mL, pH values ranging from 3 to 9, and temperatures ranging from 4 to 45 °C. Additionally, the removal of AFB1 mainly depended on absorption, which was consistent with the Freundlich and pseudo-second-order kinetic models. Moreover, only 49.63% of AFB1 was released from the AFB1-WKG complex after four washes when the release of AFB1 was non-detectable. Furthermore, WKG treatment caused a dramatic reduction in the mutagenicity induced by AFB1 according to an Ames test and reduced more than 54% of AFB1 in cow milk and three tea soups. These results suggested that WKGs can act as a potential bio-absorbent with a high binding ability to detoxify AFB1 in food and feed via a chemical action step and multi-binding sites of AFB1 absorption in a wide range of scenarios.

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Section: Methodsmentioning

confidence: 99%

Section: Adsorption Isotherms and Kineticsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microbial Composition of Water Kefir Grains and Their Application for the Detoxification of Aflatoxin B1

Ouyang,

Liao,

Yang

et al. 2024

Toxins

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show abstract

“…Kefir which is one of these products is a low-alcohol, viscous, and easily digestible carbonated beverage obtained by fermenting milk. Microorganisms that inhabit kefir grains, an insoluble protein and polysaccharide matrix, carry out the fermentation ( Nielsen et al, 2014 ; Guetouache and Guessas, 2015 ; Mitra and Ghosh, 2020 ; Azizi et al, 2021 ; Touranlou et al, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

Moghimani,

Onyeaka,

Hashemi

et al. 2024

Front. Microbiol.

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IntroductionKefir beverage has beneficial microorganisms that have health-giving properties; therefore, they have a good potential to be probiotic. This study evaluated the probiotic potential, technological, and safety characteristics of Enterococcus faecalis, Lactococcus lactis, and Pichia fermentans isolated from traditional kefir beverages.MethodFirst, isolates were evaluated in terms of resistance to acid, alkali, bile salts, trypsin, and pepsin of the gastrointestinal tract. The auto-aggregation and co-aggregation ability of isolates were measured using spectrophotometry. Antimicrobial activities were assayed against important food-borne pathogens using the agar well diffusion method. Moreover, gamma-aminobutyric acid (GABA) production was investigated by thin-layer chromatography (TLC).ResultAmong the isolates, P. fermentans had an 85% total survival rate, but its amount reached below 6 log CFU/ml which is considered non-resistant, and it showed the highest auto-aggregation (74.67%). Moreover, only L. lactis showed antimicrobial activity and had the highest co-aggregation with E. coli PTCC 1338 (54.33%) and L. monocytogenes ATCC 7644 (78%). Finally, an evaluation of the technological and safety characteristics of the strains showed that the strains produced GABA and were safe.DiscussionAlthough the isolates were not resistant to the gastrointestinal tract, their supernatant contained valuable natural compounds, including antioxidants, GABA, and antimicrobials, which can be used to produce functional foods and medicines. In addition, other approaches, such as increasing the initial number of strains, using foods as carriers of isolates, and encapsulating the isolates, can effectively increase the survivability of isolates in the gastrointestinal tract.

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D‐tryptophan, an eco‐friendly natural, safe, and healthy compound with antimicrobial activity against food‐borne pathogens: A systematic review

Moghimani,

Noori,

Afshari

et al. 2024

Food Science & Nutrition

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Recently, the use of D‐amino acids as food preservatives has attracted considerable attention because these natural compounds do not have adverse effects on human health. In addition, D‐amino acids such as D‐tryptophan can reduce the harmful effects of other treatments. For instance, the use of D‐tryptophan in food reduces the requirement for high temperatures and their damaging effects on nutrients such as proteins and vitamins. The purpose of this systematic review was to investigate the antimicrobial effect of D‐tryptophan on food‐borne pathogens in vitro and in food models. To identify related studies, scientific digital databases such as PubMed, Science Direct, and Google Scholar were searched from January 2000 to February 2023. The results of the studies showed that when D‐tryptophan was used with other stresses such as using different salt concentrations, refrigeration, or high temperatures, it showed significant antimicrobial effects on Gram‐positive and Gram‐negative food‐borne pathogens, and antibiofilm impacts were also observed with D‐tryptophan. Since studies have shown that the antimicrobial activity of D‐tryptophan depends on several factors, including the pathogen strain, the type of stress, and the concentration of D‐tryptophan, and every article has focused on one of these factors, there is a need for a systematic review that summarizes and concludes the effect of all these factors on the antimicrobial activity of D‐tryptophan against food‐borne pathogens.

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Application of kefir for reduction of contaminants in the food industry: A systematic review

Cited by 5 publications

References 81 publications

Microbial Composition of Water Kefir Grains and Their Application for the Detoxification of Aflatoxin B1

Microbial Composition of Water Kefir Grains and Their Application for the Detoxification of Aflatoxin B1

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

D‐tryptophan, an eco‐friendly natural, safe, and healthy compound with antimicrobial activity against food‐borne pathogens: A systematic review

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