Insights into the Interaction of Milk and Dairy Proteins with Aflatoxin M1

Abstract

In this chapter, up-to-date data regarding the nature of protein interaction with a contaminant such as aflatoxin M 1 (AFM 1) is detailed. Considering that AFM 1 is a relevant toxin present in milk and dairy products, it is important to understand such interaction. With this in mind, some specific features of protein chemistry and structure are discussed. AFM 1 presence and origin in milk and the latest approaches in AFM 1 chemical analysis with special attention to sample preparation techniques to eliminate milk protein-AFM 1 interaction will also be addressed. Emphasis will be given to the interaction of AFM 1 with whey proteins of which little has been described. In order to represent such interactions, recent scientific evidence is briefly discussed which describes the outcome, stability, and distribution of the toxin among the fractions, especially during the cheese-making process. An in silico model is presented in which some details of the AFM 1-protein interactions are described. Finally, two technological applications of proteins in the food industry which are affected negatively by AFM 1 contamination, are provided as an example of how the contaminant has a deep relationship in protein behaviour.

Exposure Assessment and Risk Characterization of Aflatoxin M1 Intake through Consumption of Milk and Yoghurt by Student Population in Serbia and Greece

“…Other dairy products (such as cheese, cream, ice-cream, etc.) were not included in this study due to the large technological diversity of these products in the two countries, as AFM1 has the capability to bind with various macromolecules, especially proteins [37]. This can lead to different distribution of AFM1 in products of the same type, depending on technology used.…”

Assorted Methods for Decontamination of Aflatoxin M1 in Milk Using Microbial Adsorbents

“…This procedure may be coupled with a filtration step to remove the supplemented microbial agents. Noting that even without any microbial supplementation, the increase of contact between AFM1 and milk components including LAB and proteins such as casein may result in an increase in the binding of free AFM1, thereby decreasing AFM1 bioavailability in contaminated milk [148,149,150].…”

Composition and occurrence of aflatoxin M1 in cow's milk samples from Razavi Khorasan Province, Iran

“…There is evidence that nearly 30% of AFM 1 is associated with milk samples SNF, which is mainly due to the strong ability of the toxin to bind to milk samples proteins (Granados‐Chinchilla ). Therefore, higher AFM 1 levels in milk samples would be expected in milk samples collected in winter in the present study, since in this season higher percentages of milk samples TP and SNF were observed.…”