Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains

Article English OPEN
Taheur, Fadia Ben; Fedhila, Kais; Chaieb, Kamel; Kouidhi, Bochra; Bakhrouf, Amina; Abrunhosa, Luís;
(2017)
  • Publisher: Elsevier
  • Related identifiers: doi: 10.1016/j.ijfoodmicro.2017.03.021
  • Subject: Adsorption | Lactobacillus kefiri | Acetobacter syzygii | Science & Technology | Mycotoxins | Kefir | Kazachstania servazzii

A strategy to reduce the deleterious effects of mycotoxins is to use dietary supplements that contain microorganisms that bind mycotoxins and diminish their gastrointestinal absorption. Novel strains were isolated from a Kefir culture and assessed for their mycotoxin ad... View more
  • References (44)
    44 references, page 1 of 5

    Abrunhosa, L., Ines, A., Rodrigues, A.I., Guimaraes, A., Pereira, V.L., Parpot, P., Mendes-Faia, A., Venancio, A., 2014. Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines. Int. J. Food Microbiol. 188, 45-52.

    Ahmed, Z., Wang, Y., Ahmad, A., Khan, S.T., Nisa, M., Ahmad, H., Afreen, A., 2013. Kefir and health: a contemporary perspective. Crit. Rev. Food Sci. Nutr. 53, 422-434.

    Ansari, F., Khodaiyan, F., Rezaei, K., Rahmani, A., 2015. Modelling of aflatoxin G1 reduction by kefir grain using response surface methodology. J. Environ. Health Sci. Eng. 13, 1-7.

    Bevilacqua, A., Petruzzi, L., Corbo, M.R., Baiano, A., Garofalo, C., Sinigaglia, M., 2014. Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions. J. Sci. Food Agric. 94, 3291-3295.

    Bol, E.K., Araujo, L., Veras, F.F., Welke, J.E., 2016. Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing. Food Chem. Toxicol. 89, 85-91.

    CAST, 1989. Mycotoxins: Economic and Health Risks. Task Force Report no. 116. Council for Agricultural Science and Technology, Ames, Iowa, p. 91.

    Corassin, C.H., Bovo, F., Rosim, R.E., Oliveira, C.A.F., 2013. Efficiency of Saccharomyces cerevisiae and lactic acid bacteria strains to bind aflatoxin M-1 in UHT skim milk. Food Control 31, 80-83.

    El Khoury, A., Atoui, A., Yaghi, J., 2011. Analysis of aflatoxin M1 in milk and yogurt and AFM1 reduction by lactic acid bacteria used in Lebanese industry. Food Control 22, 1695-1699.

    Elsanhoty, R.M., Ramadan, M.F., El-Gohery, S.S., Abol-Ela, M., Azeke, M., 2013. Ability of selected microorganisms for removing aflatoxins in vitro and fate of aflatoxins in contaminated wheat during baladi bread baking. Food Control 33, 287-292.

    Elsanhoty, R.M., Salam, S.A., Ramadan, M.F., Badr, F.H., 2014. Detoxification of aflatoxin M1 in yoghurt using probiotics and lactic acid bacteria. Food Control 43, 129-134.

  • Similar Research Results (2)
  • Related Organizations (3)
  • Metrics
Share - Bookmark