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Effect of Storage Time and Concentration of Aflatoxin M1 on Toxin Binding Capacity of L. Acidophilus in Fermented Milk Product
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نویسنده
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Adibpour N. ,Soleimanian-Zad S. ,Sarabi-Jamab M. ,Tajalli F.
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منبع
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Journal Of Agricultural Science And Technology - 2016 - دوره : 18 - شماره : 5 - صفحه:1209 -1220
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چکیده
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Aflatoxins are potent carcinogenic and immunosuppressive agents. acute exposure to high level of aflatoxins leads to aflatoxicosis, which cause rapid death due to liver failure. immune modulating effects of probiotic bacteria have good prospects to detoxification of natural foods. this study was aimed to investigate the ability of lactobacillus acidophilus strainla5 in the presence and absence of yoghurt starter culture for removing aflatoxin m1 (afm1) in comparison with yoghurt starter cultures (10^8 cfu ml^-1). afm1 detoxification was evaluated for 21 days of yoghurt storage at 4°c at different concentrations of aflatoxin (0.1, 0.5 and 0.75 µg l^-1). the amounts of unbound afm1 were determined using competitive enzymelinked immunosorbent assay (elisa). l. acidophilus combined with yoghurt starter culture and alone could significantly (p≤ 0.05) remove afm1 compared to control group. the results indicated that increasing initial afm1 concentration in the yoghurt samples and storage time affected the capacity of afm1 binding.
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کلیدواژه
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Aflatoxin M1 ,Biological Detoxification ,Enzymelinked Immunosorbent Assay ,Lactic Acid Bacteria ,Yoghurt
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آدرس
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Isfahan University Of Technology, College Of Agriculture, Department Of Food Science And Technology, ایران, Isfahan University Of Technology, College Of Agriculture, Research Centre Institute Of Biotechnology And Bioengineering, Department Of Food Science And Technology, ایران, Research Institute Of Food Science And Technology (Rifst), Department Of Food Biotechnology, ایران, Culture And Research (Acecr), Mashhad Branch, Iranian Academic Centre For Education, Food Quality And Safety Research Department, ایران
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پست الکترونیکی
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tajalli@acecr.ac.ir
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Authors
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