Evaluation of the Role of Probiotics As a New Strategy to Eliminate Microbial Toxins: a Review

Ghadaksaz, Abdolamir; Nodoushan, Somayeh Mousavi; Sedighian, Hamid; Behzadi, Elham; Fooladi, Abbas Ali Imani

doi:10.1007/s12602-021-09893-2

Cited by 8 publications

(7 citation statements)

References 112 publications

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“…We showed that the initial viable count of all three strains declined dramatically over the first 5 d of storage of acidopholus yoghurt, with reduction percentages over 99% by the 6 th day of storage, and the tested E. coli strains were completely inhibited by the end of the first week of storage. Similar results were obtained by Amal et al (2016) and Ghadaksaz et al (2022), who observed that L. acidophilus exhibits bactericidal and bacteriostatic effects against STEC strains as a result of undissociated lactic acid concentration and pH value. However, Okda et al (2018) found that Lactobacillus reuteri had only a minor effect on the tested E. coli strain during the first week of storage, with a greater inhibitory effect shown at the end of the storage period.…”

Section: Survival Of Stx and Non-stx Strains Of E Coli In Acidophilus...supporting

confidence: 88%

“…(2016) and Ghadaksaz et al . (2022), who observed that L. acidophilus exhibits bactericidal and bacteriostatic effects against STEC strains as a result of undissociated lactic acid concentration and pH value. However, Okda et al .…”

Section: Discussionmentioning

confidence: 99%

“…Several studies have demonstrated the ability of probiotics to occupy the cellular receptors which disrupt the host-infection/toxin interactions. Furthermore, various types of probiotic bacteria can be recruited to destroy and degrade different types of toxins (Stanford et al ., 2014; Ghadaksaz et al ., 2022). The extent of probiotic protective ability against STEC infection is prospectively dependent on the used probiotic strain and its capability to modify the surrounding medium.…”

Section: Introductionmentioning

confidence: 99%

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Evaluating the antagonistic effect of Lactobacillus acidophilus against Shiga toxigenic and non-toxigenic Escherichia coli strains in bioyogurt

Fahim

Ali

Ahmed

et al. 2023

Journal of Dairy Research

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This study was conducted to determine the effect of acidophilus yoghurt (yoghurt fortified with Lactobacillus acidophilus) in comparison to traditional plain yoghurt (St. thermophilus and L. bulgaricus starter cultures) on the survival of three pathogenic Escherichia coli strains; Shiga toxigenic O157 (STx O157), non-toxigenic O157 (Non-STx O157) and Shiga toxigenic non-O157 (STx O145). After six days of refrigerated storage of laboratory-manufactured yoghurt inoculated with the three strains of E. coli separately, all were eliminated in acidophilus yoghurt, while their survival extended in the traditional yoghurt along the storage period (17 d). Reduction percentages of the tested strains in acidophilus yoghurt were 99.93, 99.93 and 99.86%, with log reduction of 3.176, 3.176, and 2.865 cfu/g for Stx O157, Non-Stx O157, and Stx O145 E. coli, respectively, in comparison to 91.67, 93.33 and 93.33%, with log reduction of 1.079, 1.176 and 1.176 cfu/g in traditional yoghurt. Statistical analysis showed a significant effect of acidophilus yoghurt in reducing the count of Stx E. coli O157 (P = 0.001), Non-Stx E. coli O157 (P < 0.01) and Stx E. coli O145 (P < 0.01) compared to the traditional yoghurt. These findings emphasize the potential use of acidophilus yoghurt as a biocontrol alternative method for eliminating pathogenic E. coli, as well as other similar applications in the dairy industry.

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Section: Survival Of Stx and Non-stx Strains Of E Coli In Acidophilus...supporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluating the antagonistic effect of Lactobacillus acidophilus against Shiga toxigenic and non-toxigenic Escherichia coli strains in bioyogurt

Fahim

Ali

Ahmed

et al. 2023

Journal of Dairy Research

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“…Furthermore, studies related to biological control indicate that microorganisms, such as bacteria, can mitigate mycotoxins, preventing their presence in food, both for humans and animals [57]. In addition, the ability of lactic acid bacteria to remove mycotoxins has been studied by other authors [58,59], including the mycotoxins analyzed in our work Aflatoxin B1 [60] and Ochratoxin [61]. Our tested strains showed probiotic potential, antifungal activity, and mycotoxin adsorption capacity.…”

Section: Discussionmentioning

confidence: 61%

Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

et al. 2022

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Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with probiotic and biotechnological characteristics constitutes a promising field of work. The present study evaluated in vitro probiotic, antifungal, and antimycotoxigenic potential of LAB isolates from naturally fermented Brazilian table olives. Among fourteen LAB isolates, the Levilactobacillus brevis CCMA 1762, Lactiplantibacillus pentosus CCMA 1768, and Lacticaseibacillus paracasei subsp. paracasei CCMA 1770 showed potential probiotic and antifungal properties. The isolates showed resistance to pH 2.0 (survival ≥ 84.55), bile salts (survival ≥ 99.44), and gastrointestinal tract conditions (survival ≥ 57.84%); hydrophobic cell surface (≥27%); auto-aggregation (≥81.38%); coaggregation with Escherichia coli INCQS 00181 (≥33.97%) and Salmonella Enteritidis ATCC 564 (≥53.84%); adhesion to the epithelial cell line Caco-2 (≥5.04%); antimicrobial activity against the bacteria S. Enteritidis ATCC 564 (≥6 mm), Listeria monocytogenes ATCC 19117 (≥6 mm), Staphylococcus aureus ATCC 8702 (≥3 mm), and the fungi Penicillium nordicum MUM 08.16 (inhibition ≥ 64.8%). In addition, the strains showed the ability to adsorb the mycotoxins aflatoxin B1 (≥40%) and ochratoxin A (≥34%). These results indicate that LAB strains from naturally fermented Brazilian table olives are potentially probiotic and antifungal candidates that can be used for food biopreservation.

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“…Studies showed that aflatoxins could bind to bacterial cell walls, including peptidoglycans and polysaccharides, reducing their bioavailability (Pizzolitto et al ., 2011; Pires et al ., 2022). The binding of aflatoxin to the bacterial wall reduces the binding properties and its lack of accumulation in the intestine, which leads to increased excretion of aflatoxin (Średnicka et al ., 2021; Ghadaksaz et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Emerging technologies in combination with probiotics for aflatoxins removal: an updated review

Abdolmaleki

Javanmardi

Gavahian

et al. 2022

Int J of Food Sci Tech

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Summary Aflatoxins are known for their high toxicity, and their presence in food is associated with a high health risk. The levels were set for aflatoxin in different foodstuffs to protect public health. Various chemical, physical, and biological methods have been reported for decontamination and detoxifying aflatoxins. Among biological methods, probiotics have an important role in the decontamination of aflatoxins. At the same time, some emerging food processing technologies showed promising results in aflatoxin degradation. This article reviewed significant studies of the last four years that investigated the effects of probiotics on the degradation rate of aflatoxins. Discussions on the possible contribution of emerging technologies along with probiotics are also provided. The results showed that the bioavailability of aflatoxins was reduced by adsorption or binding to probiotics’ cell walls, which increased their excretion rate. Besides, the amount of aflatoxin absorbed by probiotics depends on several parameters, including the complexity of the food matrix. Therefore, probiotics can be used as an effective method to reduce the absorption of aflatoxins in combination with other methods.

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Evaluation of the Role of Probiotics As a New Strategy to Eliminate Microbial Toxins: a Review

Cited by 8 publications

References 112 publications

Evaluating the antagonistic effect of Lactobacillus acidophilus against Shiga toxigenic and non-toxigenic Escherichia coli strains in bioyogurt

Evaluating the antagonistic effect of Lactobacillus acidophilus against Shiga toxigenic and non-toxigenic Escherichia coli strains in bioyogurt

Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

Emerging technologies in combination with probiotics for aflatoxins removal: an updated review

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