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Detoxification of Aflatoxin B 1 and M 1 by Lactobacillus acidophilus and prebiotics in whole cow's milk
Author(s) -
Wochner Katia F.,
Moreira Maria C. C.,
Kalschne Daneysa L.,
Colla Eliane,
Drunkler Deisy A.
Publication year - 2019
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12670
Subject(s) - aflatoxin , lactobacillus acidophilus , food science , chemistry , probiotic , mycotoxin , inulin , incubation , polydextrose , biology , bacteria , biochemistry , genetics
The detoxification ability of Lactobacillus acidophilus and prebiotics was evaluated by a Plackett‐Burman Design to examine the reduction of concentration and bioaccessibility of aflatoxin B 1 (AFB 1 ) and M 1 (AFM 1 ) in artificially contaminated whole cow's milk. Six variables were evaluated: AFB 1 (3.25–6.0 μg L −1 ) or AFM 1 (1.0–2.0 μg L −1 ) concentration; incubation time (0–6 h); and inulin, oligofructose, β‐glucan, and polydextrose concentrations (each between 0.00 and 0.75%). All runs achieved reductions of AFB 1 (13.53–35.53%) and AFM 1 (17.65–71.52%). Comparing with the positive control, the AFB 1 bioaccessibility ranged from 23.68 to 72.67% and for AFM 1 was 0%. The probiotic, isolated or combined with prebiotics, was efficient in mycotoxin reduction, while the combination of the two reduced the mycotoxin bioaccessibility. The best experimental condition was the highest concentration of AFB 1 (6.5 μg L −1 ) and AFM 1 (2.0 μg L −1 ), incubation time of 0 h and the addition of probiotic and inulin (0.75%).