Use of Probiotics to Control Aflatoxin Production in Peanut Grains

Silva, Juliana Fonseca Moreira da; Pelúzio, Joênes Mucci; Prado, Guilherme; Madeira, Jovita Eugênia Gazzinelli Cruz; Silva, Marize Oliveira; Morais, Paula B.; Rosa, Carlos A.; Pimenta, Raphael Sanzio; Nicoli, Jacques R.

doi:10.1155/2015/959138

Cited by 29 publications

(20 citation statements)

References 21 publications

(17 reference statements)

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“…(Basappa & Shantha, 1996;Oluwafemi, Kumar, Bandyopadhyay, Ogunbanwo, & Ayanwande, 2010). On the other hand, it was found that the bacterial detoxification of mycotoxins is more preferable than the other methods; owing to the short time, it takes for elimination and the nonpigments production (Da Silva et al, 2015;Laciakova, Cicooova, Mate, & Laciak, 2008). It was reported that probiotics are important for reduction of serum cholesterol, acting as antagonist against food-borne and many others pathogenic fungi which infect the human intestine (Kaur, Chopra, & Saini, 2002;Zerehpoosh & Darsanaki, 2013).…”

Section: Discussionmentioning

confidence: 99%

The efficacy of bacterial and yeasts strains and their combination to bind aflatoxin B1 and B2 in artificially contaminated infants food

Hamad

Zahran

Hafez

2017

Journal of Food Safety

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Aflatoxins could be detoxify by microbes to reduce their toxic effect in contaminated food. Cerelac is the common baby food in Egypt. This study was conducted to evaluate the efficacy of both probiotics bacteria and yeasts on aflatoxins B1 and B2 dtoxification. Bacteria (heat acid inactivated); S. thermophilus TH‐4, B. bifidum and yeasts; k. lactis, S. cerevisiae were used to detoxify these aflatoxins. In PBS each bacterial strain, reduced AFB1 and AFB2 by 28‐29% and great reduction of 55% was achieved using both bacterial strains in combination. Similarly, yeast strains were able to reduce AFB1 and AFB2; 54% with S. cerevisiae and 42% with K. lactis, with higher reduction of 66.6% using both yeast strains in combination. Using the probiotic combination with Cerelac exhibited higher level of B1 and B2 reduction by 94.1%, 94.5%, respectively. Scanning Eectron Microscopy confirmed the ability of these probiotics to adsorb the toxins particles. Practical applications Probiotic and yeast mixtures could be the best materials used to reduce and/or eliminate mycotoxins especially aflatoxins from foods. Moreover, it can be used as food additives in infants food (Cerelac) to reduce the bioavailability of the aflatoxins in synthesized food.

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Section: Discussionmentioning

confidence: 99%

The efficacy of bacterial and yeasts strains and their combination to bind aflatoxin B1 and B2 in artificially contaminated infants food

Hamad

Zahran

Hafez

2017

Journal of Food Safety

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“…Silva et al . () reported that S. cerevisiae UFMG905 caused a significant reduction in aflatoxin production by A . parasiticus .…”

Section: Resultsmentioning

confidence: 99%

“…This significant decrease in AF levels in cocultures with yeast appears to be related to the inhibition of A. flavus growth. Silva et al (2015) reported that S. cerevisiae UFMG905 caused a significant reduction in aflatoxin production by A. parasiticus. These results suggest that the biological control with selected yeasts could reduce not only the spore dispersion, but also the aflatoxins production by the spoilage fungi.…”

Section: S Cerevisiae Mode Of Action Under Semmentioning

confidence: 99%

The action mechanism and biocontrol potentiality of novel isolates of Saccharomyces cerevisiae against the aflatoxigenic Aspergillus flavus

Abdel-Kareem

Rasmey

Zohri

2019

Letters in Applied Microbiology

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Inhibition of Aspergillus flavus growth and its aflatoxins production using the biocontrol agent Saccharomyces cerevisiae as well as to explore its mode of action was studied. Eight strains of S. cerevisiae strains were able to suppress the growth of A. flavus Z103. The maximum growth inhibition of A. flavus Z103 was obtained by living cells of S. cerevisiae EBF101 and S. cerevisiae 117 with 85 and 83%, respectively. The sporulation inhibition and hyphae deterioration of A. flavus Z103 by S. cerevisiae cells adhesion were observed under SEM; up to 99·8% inhibition of aflatoxins biosynthesis by A. flavus Z103 was resulted when the fungus was treated by autoclaved extracellular crude of S. cerevisiae. Also, the tested strains are potential to produce exo‐chitinase which could be suggested as another mode of action for its antifungal activity. GC‐MS analysis of S. cerevisiae 117 extracellular secondary metabolites revealed the existence of 4‐Hydroxyphenethyl alcohol (46·32%), 4, 4‐Dimethyloxazole (9·14%) and 1,2‐Benzenedicarboxylic acid dioctyl ester (2·8%). Significance and Impact of the Study: The use of Saccharomyces cerevisiae instead of chemical preservatives in fermented food, animal and fish feed and storage cereal grains could encourage the food industry to produce organic food free of chemical additives. Overall, our data suggest the possibility of using S. cerevisiae as an alternative treatment in the food industries to control the dispersion and aflatoxins production by Aspergillus flavus during storage. This method could provide an additional probiotic effect in the digestive tract of consumers after ingestion of the treated food. So, our study clarifies the exact mechanisms responsible for the reduction of the aflatoxin contents by S. cerevisiae

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“…Da Silva et al . () showed an effective biological control capacity of probiotic strains of S. boulardii (CNCM‐17) because they significantly reduced spore production of Aspergillus parasiticus in peanuts. It was determined that all probiotics inhibited sporulation of the molds, obtaining better results with living cells.…”

Section: Nutritional and Nutraceutical Implications Of S Boulardii Imentioning

confidence: 99%

Application ofSaccharomyces cerevisiae var. boulardiiin food processing: a review

et al. 2018

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Probiotics are increasingly being added to food in order to develop products with health-promoting properties. Particularly, Saccharomyces cereviceae var. boulardii yeast is recently being investigated like a starting-culture for development of functional and probiotic foods. Although the literature is abundant on the beneficial effects of S. boulardii on health, slight information is available on the effects of supplementing this probiotic to food systems. The aim of this paper is to examine the applications of S. boulardii to different food matrices and its implication in food processing (stability, sensorial properties and other technological implications) and the concomitant effects on nutrition and health.

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Use of Probiotics to Control Aflatoxin Production in Peanut Grains

Cited by 29 publications

References 21 publications

The efficacy of bacterial and yeasts strains and their combination to bind aflatoxin B1 and B2 in artificially contaminated infants food

The efficacy of bacterial and yeasts strains and their combination to bind aflatoxin B1 and B2 in artificially contaminated infants food

The action mechanism and biocontrol potentiality of novel isolates of Saccharomyces cerevisiae against the aflatoxigenic Aspergillus flavus

Application ofSaccharomyces cerevisiae var. boulardiiin food processing: a review

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