A comparative study of procedures for binding of aflatoxin M1 to Lactobacillus rhamnosus GG

Revista de microbiologia

Atoui, Ali¹  Khoury, André El²  Assaf, Jean Claude³ 

[1] Lebanese University, Beirut, Lebanon;Université Saint-Joseph de Beyrouth, Beirut, Lebanon;Université Saint-Joseph de Beyrouth, Matn, Lebanon

关键词: Aflatoxin M1;    Lactic acid bacteria;    L. rhamnosus GG;    Milk.;   

DOI  :  10.1016/j.bjm.2017.05.003

学科分类：农业科学（综合）

来源: Sociedade Brasileira de Microbiologia / Brazilian Society for Microbiology

【 摘 要 】

Several strains of lactic acid bacteria (LAB), frequently used in food fermentation and preservation, have been reported to bind different types of toxins in liquid media. This study was carried out to investigate the effect of different concentrations of Lactobacillus rhamnosus GG (ATCC 53103) to bind aflatoxin M1 (AFM1) in liquid media. AFM1 binding was tested following repetitive washes or filtration procedures in combination with additional treatments such as heating, pipetting, and centrifugation. The mixture of L. rhamnosus GG and AFM1 was incubated for 18 h at 37 °C and the binding efficiency was determined by quantifying the unbound AFM1 using HPLC. The stability of the complexes viable bacteria-AFM1 and heat treated bacteria-AFM1 was tested. Depending on the bacterial concentration and procedure used, the percentages of bound AFM1 by L. rhamnosus GG varied from as low as undetectable to as high as 63%. The highest reduction in the level of unbound AFM1 was recorded for the five washes procedure that involved heating and pipetting. Results also showed that binding was partially reversible and AFM1 was released after repeated washes. These findings highlight the effect of different treatments on the binding of AFM1 to L. rhamnosus GG in liquid matrix.

【 授权许可】

CC BY-NC