Evaluation of Anti-Aflatoxin M1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts

Abstract

This study aimed to assess the aflatoxin M1 (AFM1) levels in 72 samples of yogurt from eight processing plants in São Paulo, Brazil, and the ability of heat-killed cells of Saccharomyces cerevisiae (1010 yeast cells/g) to reduce AFM1 (0.5 µg/kg) in experimental yogurts (n = 3). Analyses were conducted by high performance liquid chromatogra-phy (HPLC). Only seven samples (9.8%) had AFM1 at a mean level of 0.071 ± 0.08 µg/kg. S. cerevisiae efficiently reduced (P < 0.05) the AFM1 levels in spiked yogurts, with a maximum reduction of 46% after 30 days of storage. Further studies should investigate potential effects of S. cerevisiae on the sensory properties of yogurts.

Occurrence of mycotoxins in pastures: A systematic review

“…The occurrence of high levels of AFB 1 in feed of dairy cows is alarming, considering that 0.35-6.2% of the parent compound may be excreted into milk as AFM 1 (Souza et al, 2021), and the fact that this metabolite also exhibits carcinogenic properties and toxic effects on the liver, kidneys, hematopoietic stem cells, and immune system (Daou et al, 2022;Jafari et al, 2021;Mokhtarian et al, 2020). In addition, AFM 1 remains stable in milk and other dairy products even after conventional thermal processing performed in dairy plants (Pires et al, 2022;Souza et al, 2021), thus representing a remarkable danger to human health, especially to infants (0-12 months) (Daou et al., 2022;Jafari et al, 2021). Hence, the absence of data from African and Asian continents, and the few data reported in South American countries stress the need for studies on the occurrence of mycotoxins in pastures from those regions.…”

“…AFs have carcinogenic, mutagenic, teratogenic, and immunosuppressive effects (Heshmati et al, 2021). AFB 1 is the most toxic metabolite among AFs, being classified as Group 1 human carcinogen by the International Agency for Research on Cancer (Mokhtarian et al, 2020;Pires et al, 2022;Souza et al, 2021). In production animals, unspecific effects may be observed, especially at low doses, which are generally related to decreased performance that leads to economic losses.…”

Ozone in wineries and wine processing: A review of the benefits, application, and perspectives

“…Mycotoxins are natural fungal contaminants common in a wide diversity of food products (De Souza et al, 2021;Heshmati et al, 2021;Jafari et al, 2021;Bangar et al, 2022;Mokhtarian et al, 2020). Mycotoxins can increase liver, bladder, lung cancer risk, infections, risk of several forms of cancer, asthma and arthritis, neurological problems, and mental depression (Batrinou et al, 2020;Deng et al, 2020;Grumi et al, 2020;Nourbakhsh and Tajbaksh, 2021;Pires et al, 2022;Mir et al, 2021).…”

“…Mycotoxins are natural fungal contaminants common in a wide diversity of food products (De Souza et al., 2021; Heshmati et al., 2021; Jafari et al., 2021; Bangar et al, 2022; Mokhtarian et al., 2020). Mycotoxins can increase liver, bladder, lung cancer risk, infections, risk of several forms of cancer, asthma and arthritis, neurological problems, and mental depression (Batrinou et al., 2020; Deng et al., 2020; Grumi et al., 2020; Nourbakhsh and Tajbaksh, 2021; Pires et al, 2022; Mir et al., 2021). The application of ozone is one of the most promising strategies for inactivating mycotoxins, protecting food and beverage against mycotoxins, and reducing off‐odors or contaminants (Mostashari et al., 2021; Yang et al., 2021).…”

“…Throughout this procedure, microorganisms are inactivated. Ozone's antimicrobial effect is around 50% higher than that of chlorine (Botondi et al., 2021; Campayo et al., 2021; Pires et al., 2022). Additionally, highly reactive byproducts created through ozone breakdown are additional sources of possible antimicrobial effects (Pandiselvam et al., 2020).…”