Probiotic biological strategies to decontaminate aflatoxin M1 in a traditional Iranian fermented milk drink (Doogh)

Sarlak, Zahra; Rouhi, Milad; Mohammadi, Reza; Khaksar, Ramin; Mortazavian, Amir Mohammad; Sohrabvandi, Sara; Garavand, Farhad

doi:10.1016/j.foodcont.2016.06.037

Cited by 81 publications

(66 citation statements)

References 33 publications

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“…According to the present study (Tables , and ), the ability of L. plantarum to bind to AFM1 in Doogh was apparently greater compared with L. acidophilus particularly at higher temperature which implies that probiotics have abilities to bind to AFM1 in Doogh in hot temperature condition. On the contrary, their results showed AFM1‐binding efficiency of probiotic which showed that L. acidophilus has greater ability to bind to AFM1 in Doogh (Sarlak et al, ). Table which includes two factors (Temperature of storage and Days of storage) shows less percentage value than 80% of AFM1 removal from doogh, which suggested that lack of some factors to interfere with the model and increase the efficiency of removed AFM1 was sensible.…”

Section: Discussionmentioning

confidence: 96%

“…Similarly, when two factors of “Temperature of storage” and “Days of storage” were added to the model listed in Table , the gained result showed that the maximal removal of AFM1 occurred within the Doogh produced through the industrial process. In the same vein, short time of storage and high volume of viable probiotics are the main features of traditional production of Doogh (Sarlak et al, ).…”

Section: Discussionmentioning

confidence: 99%

“…Each liter of industrial Dough contains 1.5–2% protein, 1% fat, and 0.6% calcium (Sarlak et al, ). Iranians are used to drinking of Doogh during lunch (Atasever, Atasever, & Özturan, ; Sarimehmetoğlu & Küplülü, ; Sarlak et al, ). AFM1 was detected in 90.0% of the Ayran samples but just 13.6% of them had AFM1 greater than maximum acceptable limit of the Turkish Food Codex, and this percentage was lower than 20% of the milk samples (Atasever et al, ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

Sokoutifar

Razavilar

Anvar

et al. 2018

Journal of Food Safety

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This study was focused on measuring the percent value of degraded aflatoxin M1 (AFM1) in the industrial and traditional fermented milk product (Doogh in Persian) using Lactobacillus acidophilus and Lactobacillus plantarum, and a combination of them at concentrations of 104 cfu/ml associated with the selected bio‐physical factors including Temperature of produced Doogh at 4, 21, and 37 °C and Time of Doogh storage (0, 48 hr, 11 days, and 30 days). These results showed that the level of AFM1 binding to L. acidophilus at concentration of 1 × 104 cfu/ml increased in a temperature‐dependent manner from the second day of the research for traditional produced Doogh (100.0 ± 0.37) compared with those of other days of the experiment. These findings were repeated for industrially produced Doogh with slight difference at 30 days of experiment (94.28 ± 0.47) with significant differences (p < .05) compared with those of the second and the 11th days (100.0 ± 0.37 and 100.0 ± 0.45, respectively). It is concluded that the use of L. acidophilus and L. plantarum can be useful for binding the AFM1 presented in fermented milk especially at long storage time and higher degrees of temperature (21 and 37 °C). Practical applications One of the most reasons for application the probiotics in to milk and dairy products such as fermented milk (Doogh) has been reducing the amount of aflatoxin M1 (AFM1). In this study, the findings showed that lactic acid bacteria bacteria including Lactobacillus acidophilus and Lactobacillus plantarum have appropriate ability to bind to AFM1 in fermented milk but L. plantarum presented greater ability to degrade AFM1 particularly at long storage time (up to 11 days) and higher degrees of temperature (21 and 37 °C).

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

Sokoutifar

Razavilar

Anvar

et al. 2018

Journal of Food Safety

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“…Considering to findings of Elsanhoty et al (), L. acidophilus strains lead to the most considerable reduction in AFM 1 quantities. Furthermore, Sarlak et al () have shown that L. acidophilus has the best binding capacity of AFM 1 among all the probiotic strains.…”

Section: Lactic Acid Bacteriamentioning

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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“…Aflatoxins (AF) are highly toxic carcinogenic toxins generally produced by Aspergillus flavus and Aspergillus parasiticus (Sarlak et al, ). AFM1 has been detected in feed, agricultural, and dairy products.…”

Section: Introductionmentioning

confidence: 99%

Decontamination of aflatoxin M1 in yogurt using Lactobacillus rhamnosus LC‐4

Zhang

et al. 2019

Journal of Food Safety

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This study aimed to evaluate the ability of the Lactobacillus rhamnosus strain LC‐4 to bind aflatoxin M1 (AFM1) in phosphate‐buffered saline (PBS) and yogurt. Bacterial cells were subjected to heat, acid, and alkali treatments. The AFM1‐binding rate of acid‐treated bacteria was of 78.63 ± 0.52%. The binding of L. rhamnosus LC‐4 to AFM1 was partially reversible and the binding of AFM1 was more stable when treated bacteria were used. The involved components of the cell wall in AFM1 binding were determined, with peptidoglycan playing a critical role. The integrity of the bacteria was also highly important for detoxification ability, and this ability was influenced by different factors such as temperature, pH, and toxin concentration, and so on. L. rhamnosus LC‐4 retained its detoxification ability in yogurt. The pH and bacterial concentration slightly affected the binding of AFM1 to L. rhamnosus LC‐4 during storage time. These results indicate that L. rhamnosus LC‐4 may be applied to reduce the concentration of AFM1 in yogurt. Practical Applications In the present work, we determined the involved components of the cell wall in AFM1 binding and different factors influencing the binding process. The integrity of the cell wall is indispensable for AFM1 binding and peptidoglycans were critical components. Understanding the mechanism of AFM1 binding by probiotic bacteria is contributed to further optimizing decontamination processes. Our study provides potential future applications to reduce AFM1 bioavailability by L. rhamnosus LC‐4 in yogurt.

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Probiotic biological strategies to decontaminate aflatoxin M1 in a traditional Iranian fermented milk drink (Doogh)

Cited by 81 publications

References 33 publications

Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

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

Decontamination of aflatoxin M1 in yogurt using Lactobacillus rhamnosus LC‐4

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Probiotic biological strategies to decontaminate aflatoxin M1 in a traditional Iranian fermented milk drink (Doogh)

Cited by 81 publications

References 33 publications

Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

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

Decontamination of aflatoxin M1 in yogurt using Lactobacillus rhamnosus LC‐4

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