Assessment of probiotic strains ability to reduce the bioaccessibility of aflatoxin M1 in artificially contaminated milk using an in vitro digestive model

Serrano-Niño, J.C.; Cavazos-Garduño, A.; Hérnández-Mendoza, Adrian; Applegate, Bruce; Ferruzzi, Mario G.; Martín-González, M.F. San; Garcı́a, Hugo S.

doi:10.1016/j.foodcont.2012.09.023

Cited by 95 publications

(54 citation statements)

References 25 publications

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“…However, optimum incubation for binding of mycotoxins by LABs is not clear, may hugely alter in different strains, it should be a rapid procedure between 0 and 4 hr. It can be concluded that increasing the incubation time does not result in more bindings of mycotoxins to LAB strains (Serrano‐Nino et al, ).…”

Section: Effective Factors In the Binding Of Afm1mentioning

confidence: 99%

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Fashandi

Abbasi

Khaneghah

2018

J Food Process Preserv

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One of the most studied mycotoxins is Aflatoxin M1 (AFM1), which as a carcinogen should be eliminated or limited from food products especially dairy products. Among different detoxification methods of AFM1, several strains of lactic acid bacteria (LABs) (particularly Lactobacillus acidophilus and Bifidobacterium spp.) can bind Aflatoxin M1 and furthermore, eliminate them. The principal mechanism of detoxification by LABs is the physical binding to peptidoglycan and polysaccharides present in the bacterial cell wall. This paper reviews the detoxification capability of some LABs strains and the critical roles of factors affecting the binding procedures including LAB strains, optimum incubation time, and the cell concentration of LABs. Practical application This study reviewed the impact of lactic acid bacteria on detoxification of aflatoxin M1. As the high toxicity effect of aflatoxin M1 in food is proved, finding a safe method in order to remove them is crucial. Lactic acid bacterias (LABs) are vastly applied in food science and technology due to their various beneficial effects, being easy manageable and safe technique. LABs were completely efficient in the elimination of aflatoxins in food besides having no potential adverse health/toxic effects.

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Section: Effective Factors In the Binding Of Afm1mentioning

confidence: 99%

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Fashandi

Abbasi

Khaneghah

2018

J Food Process Preserv

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“…for aflatoxin bound by lactobacilli, and enterobacteria (Fazeli et al, 2009;Serrano-Niño et al, 2013) or for OTA bound by wine lactic acid bacteria (Del Prete et al, 2007). Concerning the strong effect of the kind of the strain, some possible ideas could be: (i) the total charge and its distribution, the size of the pores and the surface area (Huwig, Freimund, Kappeli, & Dutler, 2001), but also (ii) dissimilar cell diameter⁄ cell wall thickness relation (Armando et al, 2012) or (iii) differences in the composition of cell wall: e.g.…”

Section: Strainsmentioning

confidence: 99%

In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains

et al. 2015

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“…; Serrano‐Niño et al . ). Moreover, selected LAB and fermented dairy products have demonstrated anti‐mutagenic properties in vitro (Hosono et al .…”

Section: Introductionmentioning

confidence: 97%

In vitro Study of the Potential Protective Role of Lactobacillus Strains by Acrylamide Binding

Serrano-Niño

Cavazos-Garduño

González-Córdova

et al. 2014

Journal of Food Safety

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Acrylamide is a chemical naturally formed in certain foods during processing and/or cooking at high temperatures. Scientific studies have indicated that significant dietary exposure to acrylamide poses a risk for several types of cancer and may have harmful effects to the nervous system in humans. Hence, methods that can contribute to reduce acrylamide exposure in foods are needed. Considering that specific lactic acid bacteria are able to remove a variety of foodborne mutagens, namely heterocyclic amines, lead, cadmium and aflatoxin B1 by a binding mechanism, the aim of the present study was to assess the ability of fourteen lactic acid strains to remove acrylamide in vitro. Acrylamide binding ability ranged from 11.89 to 29.12%, and it was found to be both concentration‐ and strain‐dependent. Lactobacillus reuteri Northern Regional Research Laboratory 14171 (USDA‐ARS) and Lactobacillus casei Shirota were the most efficient binders (24.01 and 24.95%, respectively) after 12 h of incubation using an acrylamide concentration of 5 μg/mL. Acrylamide binding was also pH‐dependent, and the bacterial–toxin complex exhibited high stability assessed by repeated washings. The results of this work proposes for the first time the acrylamide binding ability in vitro of selected lactic acid bacteria, which suggest their potential for detoxification of the food contaminant acrylamide. Practical Applications All bacteria tested proved capable to bind acrylamide efficiently and rapidly in phosphate buffer saline; hence, these bacteria could be an effective decontamination mechanism against foodborne acrylamide along the gastrointestinal tract. It is reasonable to believe that during the first contact of acrylamide‐contaminated food with lactic acid bacteria in the mouth, the place where digestion starts and the pH is favorable for the toxin–bacteria interaction, a portion of acrylamide may be bound by the bacteria. Moreover, as both toxin and bacteria navigate through the digestive tract, the variations in pH may cause mutagen binding at different extents until it reaches the small intestine (alkaline pH), the site where absorption of food components is the highest, and the pH value is favorable. Therefore, this kind of bacteria could play a protective role by reducing the bioavailability of foodborne acrylamide.

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Assessment of probiotic strains ability to reduce the bioaccessibility of aflatoxin M1 in artificially contaminated milk using an in vitro digestive model

Cited by 95 publications

References 25 publications

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains

In vitro Study of the Potential Protective Role of Lactobacillus Strains by Acrylamide Binding

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Assessment of probiotic strains ability to reduce the bioaccessibility of aflatoxin M1 in artificially contaminated milk using an in vitro digestive model

Cited by 95 publications

References 25 publications

The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: A review

The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: A review

In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains

In vitro Study of the Potential Protective Role of Lactobacillus Strains by Acrylamide Binding

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Product

Resources

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The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review