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	Provedor de dados BJM (2) Ciência e Agrotecnologia (1) Autor Assaf,Jean Claude (1) Atoui,Ali (1) Chokr,Ali (1) Khoury,André El (1) Lima,Adriana Souza (1) Louka,Nicolas (1) Moreira,Ana Paula Aprigio (1) Oliveira,Marize Silva de (1) Prado,Guilherme (1) Sabino,Myrna (1) Shundo,Luzia (1) Mais... Palavra-chave Aflatoxin M1 (3) Milk (2) Cheese (1) Immunoaffinity column (1) L. rhamnosus GG (1) Lactic acid bacteria (1) Occurrence (1) Thin layer chromatography (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2018 (1) 2008 (1) 2006 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Aflatoxin M1 in milk by immunoaffinity column cleanup with TLC/HPLC determination BJM Shundo,Luzia; Sabino,Myrna. During 2002 and 2003, a total of 107 samples of raw, pasteurized and ultrahigh treated temperature (UHT) milk commercialized in the cities of São Paulo and Marília (SP) were analyzed for the presence of aflatoxin M1 (AFM1). AFM1 was detected in 79 (73.8%) of milk samples, ranging from <0.02 to 0.26 mug/L.The samples were analyzed using an immunoaffinity column for cleanup and a thin layer chromatography for determining AFM1. The parameters, such as recovery, repeatibility, detection and quantification limit were evaluated to optimize this method (in-house). Based on spiked samples, the recovery values ranged from 85.83 to 73.86% at levels of 0.010-0.50 mug/L, respectively, and the relative standard deviation for repeatibility ranged from 7.73 to 2.08%.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Milk; Aflatoxin M1; Thin layer chromatography; Immunoaffinity column. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000200013 A comparative study of procedures for binding of aflatoxin M1 to Lactobacillus rhamnosus GG BJM Assaf,Jean Claude; Atoui,Ali; Khoury,André El; Chokr,Ali; Louka,Nicolas. ABSTRACT 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aflatoxin M1; Lactic acid bacteria; L. rhamnosus GG; Milk. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000100120 Occurrence of aflatoxin M1 in parmesan cheese consumed in Minas Gerais, Brazil Ciência e Agrotecnologia Prado,Guilherme; Oliveira,Marize Silva de; Lima,Adriana Souza; Moreira,Ana Paula Aprigio. Aflatoxin M1 (AFM1) may occur in milk and milk products, resulting from the ingestion of aflatoxin B1 in feedstuffs by dairy cow. A total of 88 samples of Parmesan cheese marketed in Minas Gerais state, Brazil, from March 2004 to December 2004, were analyzed for AFM1 by high-performance liquid chromatography (HPLC) with a fluorescence detector following sample clean-up using immunoaffinity columns. AFM1 was detected in 40 of the 88 samples (46.4%). However, only two samples among these were contaminated at a level above the maximum permissible limit (250 ng kg-1) accepted by European Union for AFM1. No AFM1 maximum tolerance limit in cheese has been established in Brazil. Tipo: Info:eu-repo/semantics/article Palavras-chave: Aflatoxin M1; Cheese; Occurrence. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000600033 Registros recuperados: 3 Primeira ... 1 ... Última

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