Influence of probiotic microorganisms on aflatoxins B 1 and B 2 bioaccessibility evaluated with a simulated gastrointestinal digestion

6533b830fe1ef96bd12967a8

RESEARCH PRODUCT

Influence of probiotic microorganisms on aflatoxins B 1 and B 2 bioaccessibility evaluated with a simulated gastrointestinal digestion

Fernando Bittencourt Luciano J. Mañes Federica Saladino G. Meca E. Posarelli Carlos Luz Maria Teresa Rodriguez-estrada

subject

Aflatoxin Aspergillus flavus Biology 01 natural sciences law.invention Microbiology Probiotic chemistry.chemical_compound 0404 agricultural biotechnology law Lactobacillus Food science Aflatoxins bioaccessibility probiotic bacteria Lactobacillus Bifidobacterium Mycotoxin Bifidobacterium 2. Zero hunger 010401 analytical chemistry digestive oral and skin physiology food and beverages Aflatoxins Bioaccessibility Probiotic bacteria Lactobacillus Bifidobacterium 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Aspergillus parasiticus 0104 chemical sciences chemistry Digestion Food Science

description

Aflatoxins (AFs) are produced mainly by the molds Aspergillus flavus and Aspergillus parasiticus. Aflatoxin B1 (AFB1) is classified as carcinogenic to humans. The aim of this study was to evaluate the capacity of different strains of Lactobacilli (Lb.) and Bifidobacteria (Bf.) to reduce the bioaccessibility of AFB1 and aflatoxin B2 (AFB2), spiked in loaf bread, using a dynamic in vitro simulated gastrointestinal digestion system. Aliquots of 20 mL of gastric and duodenal fluids were sampled for the determination of the mycotoxins gastric and duodenal bioaccessibility respectively, by liquid-chromatography coupled to the mass spectrometry in tandem (LC–MS/MS). A reduction of AFs bioaccessibility compared to the control (digestion without bacterial strains) was evidenced. The strains that evidenced the highest gastric and duodenal bioaccessibility reductions of AFB1 and AFB2 were Lb. johnsoni CECT 289, Lb. reuteri CECT 725, Lb. plantarum CECT 220 and Lb. casei CECT 4180, with values ranging from 76.38 to 98.34% for AFB1 and from 77.14 to 98.66% for AFB2. These results suggest that a food enriched with specific probiotic microorganisms and consumed at the same time as food contaminated with AFs, could reduce the risk associated to the intake of these toxic compounds contained in food.

year	journal	country	edition	language
2018-01-01	Journal of Food Composition and Analysis

10.1016/j.jfca.2017.01.010 http://dx.doi.org/10.1016/j.jfca.2017.01.010