Detoxification of aflatoxin M1 from the reconstituted milk by probiotics Saccharomyces boulardii, Lactobacillus casei, and Lactobacillus acidophilus, using the HPLC method
Gastroenterology and Hepatology from Bed to Bench,
Aflatoxins are poisonous substances produced by certain kinds of fungi that are found naturally all over the world. They can contaminate food crops and pose a serious health threat to humans and livestock. The current study aimed at removing aflatoxin from the reconstituted milk by adding three probiotics Saccharomyces boulardii, Lactobacillus casei and Lactobacillus acidophilus.
Materials and Methods
The probiotics of S. boulardii , L.casei and L. acidophilus with 109 and 107 CFU concentration were exposed to aflatoxin M1 (0.5 and 0.75 ng/ml). The ELISA test was performed using 144 falcon tubes containing AFM1. Sterile water was added to each probiotic pellet and finally added to pre-prepare contaminated milk. After the specified times, the milk layer was analyzed to measure AFM1 levels. Each sample was analyzed using HPLC system. Subsequently, the percentage of AFM1, which was bound to the bacterial suspension, was calculated.
boulardii had the greatest ability in AFM1 removal from milk medium (96.88 ± 3.79) over time in the early hours with increasing concentration of AFM1 (0.75 ng/ml) and a concentration of 109 CFU/ml at 37 °C. The highest activity of L.casei in the removal of AFM1 toxin was observed at a concentration of 107 CFU/ml in 0.75 ng/ml AFM1 level and 37 °C. And the highest marginal estimation percentage of AFM1 removal from the milk medium at 4 °C in initial minutes belonged to L. acidophilus.
The results revealed the possibility of using S. boulardii in combination with selected strains of LAB (L.casei, L. acidophilus) in detoxification of AFM1-contaminated milk.
- Aflatoxin M1; detoxification; S. boulardii; L. casei; L. acidophilus
How to Cite
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