Effects of probiotic bacteria on the bioaccessibility of aflatoxin B-1 and ochratoxin A using an in vitro digestion model under fed conditions

Kabak B., BRANDON E. F. A., VAR I., BLOKLAND M., SIPS A. J. A. M.

JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES, cilt.44, sa.5, ss.472-480, 2009 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44 Sayı: 5
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1080/03601230902935154
  • Dergi Adı: JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.472-480
  • Anahtar Kelimeler: Aflatoxin B-1, ochratoxin A, probiotic bacteria, bioaccessibility, in vitro digestion model, exposure reduction, IMMUNOAFFINITY COLUMN CLEANUP, LACTIC-ACID BACTERIA, DAIRY STRAINS, BINDING, ABILITY, LACTOBACILLUS, MYCOTOXINS, FOOD, BIFIDOBACTERIUM, ABSORPTION
  • Çukurova Üniversitesi Adresli: Evet

Özet

In the present study, we aimed at determining the release of aflatoxin B-1 (AFB(1)) and ochratoxin A (OTA) from different food products in the gastro-intestinal tract in the absence and presence of probiotics, a possible adsorbent. The average bioaccessibility of AFB(1) and OTA without probiotics was about 90%, and 30%, respectively, depending on several factors, such as food product, contamination level, compound and type of contamination (spiked versus naturally contaminated). The six probiotic bacteria showed varying binding capacity to AFB(1) and OTA depending on the bacterial strain, toxin studied, type of food and contamination level. A reduction to a maximum of 37% and 73% as observed for the bioaccessibility of AFB(1) and OTA in the presence of probiotic bacteria, respectively. This is the first report on the effect of probiotic bacteria on reducing the fraction of mycotoxins available for absorption in the gastrointestinal tract from different food products.