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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
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