Innovative application of postbiotics, parabiotics and encapsulated Lactobacillus plantarum RM1 and Lactobacillus paracasei KC39 for detoxification of aflatoxin M1 in milk powder

Abstract

This study aimed to evaluate aflatoxin M1 (AFM1) level in milk powder and infant milk formulae, in addition to applying innovative methods for AFM1 & AFB1 detoxification. Fifty random samples of milk powder and infant formulae (25 of each) were collected from the Egyptian markets for assessing AFM1 level using ELISA technique. Bioactive components comprising cell free supernatants (postbiotic), acid-dead cells (parabiotic) and the encapsulated-cells of Lactobacillus plantarum RM1 and Lactobacillus paracasei KC39 were evaluated for their antifungal activity against toxigenic mold strains and their impact on AFB1 and AFM1 reduction in reconstituted milk powder. AFM1 concentration in unpacked milk powder was higher than that of packed samples and infant formulae, although these differences were not significant (P > 0.05). About 96.0, 29.4 and 25.0% of the tested infant formulae, unpacked, and packed milk powder were unacceptable in terms of the AFM1 limit defined by Egyptian and European standards, while all samples were in accordance with the USA/FDA standard. All tested mycotoxigenic strains were sensitive to the different treatments of the probiotics with the highest sensitivity regarding Fusarium strain with L. paracasei KC39 compared to other genera. The degradation ratios of AFM1 using the bioactives of the L. paracasei KC39 were higher than that of L. plantarum RM1 bioactives. Additionally, KC39 parabiotic manifested the best AFB1 reduction (60.56%). In conclusion, the positive and highly significant relationship (P < 0.05) between these effective biocompounds mirrors their major detoxification role which gives a safe solution for AFs contamination issues in milk and milk products.

Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening

“…The amelioration of Ras cheese preservation during ripening storage can mainly be illustrated by binding the bacterial pellets and CFSs loaded on the cheese coating materials. These bioactive molecules are linked to the fungal ability changes concerning the vegetative growth or toxin production ability [15]. The results agree with those reported by Azeem et al [85], who indicated that the reduced growth and production of aflatoxins by Aspergillus flavus subsp.…”

“…Several studies have investigated the use of probiotic bacteria to prevent toxigenic fungi contamination in cheese [14,29]. For example, L. plantarum added to cheese reduced Aspergillus growth and limited aflatoxin production [15]. However, adding L. acidophilus reduced Penicillium roqueforti growth and related mycotoxin production [12].…”

“…Also, lactic acid bacteria were reported to have antifungal and antimycotoxigenic impacts by their application in cheese manufacturing [12][13][14]. At the same time, their loading as encapsulating bacterial cells or their metabolites could reduce the toxicity of aflatoxin M1 in dairy products [15].…”

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

“…The primary criteria for selecting a biocontrol agent include having high antagonistic activity against the pathogens, safety for human consumption, and not interfering with the nutritional and organoleptic attributes of the dairy products (Ali et al ., 2019; Fahim et al ., 2021). Bio-agents, such as probiotics have the potential to exert an antagonistic effect against different strains of E. coli in addition to degrading their toxins (Puligundla and Lim, 2022).…”

Prevalence of Aflatoxins in Camel Milk from the Arabian Peninsula and North Africa: A Reduction Approach Using Probiotic Strains

“…In this method, mycotoxins can leave the body securely, preventing them from causing tissue injury. Other mechanisms are linked to bacterial metabolites [ 11 ].…”