Mycotoxin Removal by Lactobacillus spp. and Their Application in Animal Liquid Feed (original) (raw)
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Probiotics and Antimicrobial Proteins, 2019
The aim of the following research was to determine the detoxification properties of probiotic Lactobacillus sp. bacteria (12 strains) and S. cerevisiae yeast (6 strains) towards mycotoxins, such as aflatoxin B 1 , deoxynivalenol, fumonisins, T-2 toxin and zearalenone, which pose as frequent feed contamination. The experiment involved analysing changes in concentration of mycotoxins in PBS solutions, after 6, 12 and 24 h of incubation with monocultures of tested microorganisms, measured by high-performance liquid chromatography (HPLC). We found that all strains detoxified the mycotoxins, with the highest reduction in concentration observed for the fumonisin B 1 and B 2 mixture, ranging between 62 and 77% for bacterial strains and 67-74% for yeast. By contrast, deoxynivalenol was the most resistant mycotoxin: its concentration was reduced by 19-39% by Lactobacillus sp. strains and 22-43% by yeast after 24 h of incubation. High detoxification rates for aflatoxin B 1 , T-2 toxin and zearalenone were also observed, with concentration reduced on average by 60%, 61% and 57% by Lactobacillus, respectively, and 65%, 69% and 52% by yeast, respectively. The greatest extent of reduction in the concentration for all mycotoxins was observed after 6 h of incubation; however, a decrease in concentration was noted even after 24 h of incubation. Thus, the tested microorganisms can potentially be used as additives to decrease the concentrations of toxins in animal feed.
Mycotoxin detoxification of food by lactic acid bacteria
International Journal of Food Contamination, 2022
Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with minimum use of chemicals and preservatives. Among all the fungal inhibition and mycotoxin detoxification methods so far developed for food, biopreservation and biodetoxification have been found safe and reliable. Nowadays, lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and mycotoxin detoxification capability. The occurrence of fungul growth in the food chain can lead to health problems such as mycotoxicosis and cancer to humans due to producing mycotoxins such as aflatoxins. Biopreservation is among the safest and most reliable methods for inhibition of fungi in food. This review highlights the great potential of LAB as biodetoxificant by summariz...
Review on Bio-Detoxification of Aflatoxins Based on Lactic Acid Bacteria: Mechanism and Applications
Journal of microbiology, biotechnology and food sciences
Access to healthy food, without any undesirable contamination, is one of fundamental human right. Some of mycotoxins, especially aflatoxins (AFs), contamination feed and food that cause problems such as acute damage liver, irritation, and cancer of the liver and teratogenic complications. Among the physical, chemical and biological methods used to prevent the production, reduction, elimination and deactivation of AF in contaminated food, biological methods have been considered, due to maximum efficiency, low cost, eco-friendly and non-degradation of nutritional quality. The protective effect of lactic acid bacteria as probiotic microorganisms against mutagenic factors, such as polycyclic amines, N-nitrosamine compounds, and mycotoxins has been proven. Therefore, in addition to the beneficial properties using these probiotic bacteria with the ability to remove AF can help to enhance food safety. Although some naturally-occurring bacteria in the intestine can be attached to harmful co...
Bio-detoxification of mycotoxins by lactic acid bacteria from different food matrices
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, 2015
Acknowledgements This work was funded by FEDER funds through the COMPETE and by national funds through FCT, Ref. FCOMP-01-0124-FEDER-028029 and PTDC/AGR-T EC/3900/2012, respectively. Luis Abrunhosa received support through grant Incentivo/EQB/LA0023/2014 from ON.2 O Novo Norte
Food and Bioprocess Technology, 2013
The aim of this study was to evaluate the ability of seven lactic acid bacteria (LAB) strains to remove aflatoxin M 1 (AFM 1 ) in phosphate buffer saline (PBS) and in skimmed milk samples. The mean AFM 1 removal by LAB in PBS ranged from 5.60±0.45% to 45.67±1.65% (n03). Heat-killed cells showed AFM 1 removal percentages significantly higher than viable cells in contact times of 15 min or 24 h, although there were no significant differences between those times. AFM 1 / LAB complex resulted from tests with PBS was unstable, as 40.57±4.66% to 87.37±1.82% of AFM 1 retained by bacteria were recovered in solution after washing with PBS. Heat-killed cells of Lactobacillus rhamnosus, Lactobacillus delbrueckii spp. bulgaricus, and Bifidobacterium lactis had the highest percentage (>33%) of AFM 1 removal in PBS tests. In ultrahigh temperature (UHT) skimmed milk spiked with AFM 1 , the three selected LAB strains showed no significant differences in removing AFM 1 at 37°C, and only B. lactis had greater ability to remove AFM 1 at 4°C. Results demonstrated that AFM 1 removal by LAB has a potential application to reduce toxin concentrations until safe levels in milk.
Application of laccase in aflatoxin B1 degradation: a review
IOP Conference Series: Materials Science and Engineering, 2021
The second component of the sustainable development goals, which is focused on zero hunger can only be actualized when safety issues that affect food security are tackled. In addressing food safety issues, the decontamination of aflatoxin b1 is a priority. Aflatoxin b1 is a class of mycotoxin that predominantly contaminates crops and their derivative processed foods. It has been reported to trigger the formation of cancer cells as well as pose a serious health challenge in humans that consume the contaminated food. The effective use of laccase enzyme (a ligninolytic enzyme) as an agent of bioremediation for wastewater and industrial effluent treatment initiated its use in aflatoxin degradation. This review highlights the potentials of laccase enzyme as a useful tool in aflatoxin b1 degradation. Also considered is the proposed mechanisms by which laccase enzyme catalyzes aflatoxin b1 degradation, and the factors affecting laccase activity such as temperature, ph, mediators and inhibi...
Recent Trends in Microbiological Decontamination of Aflatoxins in Foodstuffs
Aflatoxins - Recent Advances and Future Prospects, 2013
Nowadays, about 100,000 fungi have already been identified. From these, more than 400 may be considered potentially toxigenic, and about 5% are known to produce toxic compounds or classes of compounds that cause adverse effects in animals and humans in several parts of the world [1]. These compounds, called mycotoxins, are secondary metabolites of low molecular weight produced by mycelia or spores of filamentous fungi [2]. It is suggested that mycotoxin production is generally limited to a relatively small number of mold species, and that toxin may be produced by the whole species or just one specific strain [3]. The more complex the synthesis pathway of a mycotoxin, the lesser the number of mold species that produce it. The term "mycotoxin" originates from the Greek word "Mykes", meaning fungus, and from the Latin word "Toxicum", meaning poison or toxin [2]. Mycotoxins are classified as the most important chronic and noninfectious foodborne risk factor, more important than synthetic contaminants, plant toxins, food additives, and pesticide residues. Both humans and animals may show acute or chronic intoxication caused by mycotoxin ingestion, and the pathological condition that results from this ingestion is called mycotoxicosis [4]. Some factors affect the magnitude of toxicity in humans or animals, including the animal species, mechanism of action, metabolism and defense mechanisms [5]. About 400 types of mycotoxins have been already discovered, and they are generally divided into groups based on structural similarities and most important toxic effects [6]. From all
In Vitro Study of the Efficacy of Mycotoxins Degradation by Feed Enzymes
Archives of Veterinary Medicine
Providing healthy and safe food in terms of mycotoxicological safety is an imperative for not only good and sustainable livestock production, but also for the population that consumes food of both plant and animal origin. Climate change in the temperate regions of southern Europe has led to frequent occurrence of aflatoxins, deoxynivalenol and zearalenone in cereals. In order to reduce harmful effects of these toxins on animal health as well as to avoid large economic losses, various feed additives are increasingly being used. All of them must first of all be safe, and then have certain efficiency in the fight against mycotoxins. Although in vivo experiments are mandatory to assess the efficacy, in vitro test offers the advantage of rapid screening of the efficacy of a large number of food additives. In this paper, the efficiency of two commercial products belonging to the enzyme group for animal nutrition was investigated for degradation of aflatoxin B1, zearalenone and deoxynivale...