Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/46573 |
Resumo: | A strategy to reduce the deleterious effects of mycotoxins is to use dietary supplements that contain microorganisms that bind mycotoxins and diminish their gastrointestinal absorption. Novel strains were isolated from a Kefir culture and assessed for their mycotoxin adsorption and biotransformation ability. The most active strains were identified using DNA sequencing, and the stability of microorganism/mycotoxin complexes was evaluated using buffer solutions to simulate the pH conditions in the gastrointestinal tract. Our results showed that the microorganism consortium of Kefir grains adsorbed 82 to 100% of aflatoxin B1 (AFB1), zearalenone (ZEA) and ochratoxin A (OTA) when cultivated in milk. The main strains that were capable of mycotoxin adsorption were identified as Lactobacillus kefiri, Kazachstania servazzii and Acetobacter syzygii. The strain L. kefiri KFLM3 was the most active, adsorbing 80 to 100% of the studied mycotoxins when cultivated in milk. Nonetheless, the strain K. servazzii KFGY7 retained more mycotoxin after the desorption experiments (65, 69 and 67% for AFB1, OTA and ZEA, respectively). These findings suggest that Kefir consumption may help to reduce gastrointestinal absorption of these mycotoxins and consequently reduce their toxic effects. The isolated strains may be of interest for the development of fermented dairy products for human consumption that have a new probiotic characteristic, the adsorption of mycotoxins. |
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Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grainsKefirAdsorptionMycotoxinsLactobacillus kefiriAcetobacter syzygiiKazachstania servazziiScience & TechnologyA strategy to reduce the deleterious effects of mycotoxins is to use dietary supplements that contain microorganisms that bind mycotoxins and diminish their gastrointestinal absorption. Novel strains were isolated from a Kefir culture and assessed for their mycotoxin adsorption and biotransformation ability. The most active strains were identified using DNA sequencing, and the stability of microorganism/mycotoxin complexes was evaluated using buffer solutions to simulate the pH conditions in the gastrointestinal tract. Our results showed that the microorganism consortium of Kefir grains adsorbed 82 to 100% of aflatoxin B1 (AFB1), zearalenone (ZEA) and ochratoxin A (OTA) when cultivated in milk. The main strains that were capable of mycotoxin adsorption were identified as Lactobacillus kefiri, Kazachstania servazzii and Acetobacter syzygii. The strain L. kefiri KFLM3 was the most active, adsorbing 80 to 100% of the studied mycotoxins when cultivated in milk. Nonetheless, the strain K. servazzii KFGY7 retained more mycotoxin after the desorption experiments (65, 69 and 67% for AFB1, OTA and ZEA, respectively). These findings suggest that Kefir consumption may help to reduce gastrointestinal absorption of these mycotoxins and consequently reduce their toxic effects. The isolated strains may be of interest for the development of fermented dairy products for human consumption that have a new probiotic characteristic, the adsorption of mycotoxins.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of the UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684), by the BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte and by the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462). Luís Abrunhosa was supported by a grant, UMINHO/BPD/51/2015, from the project UID/BIO/04469/2013 financed by FCT/MEC (OE).info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoTaheur, Fadia BenFedhila, KaisChaieb, KamelKouidhi, BochraBakhrouf, AminaAbrunhosa, Luís2017-07-192017-07-19T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/46573engTaheur, Fadia Ben; Fedhila, Kais; Chaieb, Kamel; Kouidhi, Bochra; Bakhrouf, Amina; Abrunhosa, Luís, Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains. International Journal of Food Microbiology, 251, 1-7, 20170168-16050168-160510.1016/j.ijfoodmicro.2017.03.02128376398http://www.journals.elsevier.com/international-journal-of-food-microbiology/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:25:27Zoai:repositorium.sdum.uminho.pt:1822/46573Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:19:40.903867Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains |
title |
Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains |
spellingShingle |
Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains Taheur, Fadia Ben Kefir Adsorption Mycotoxins Lactobacillus kefiri Acetobacter syzygii Kazachstania servazzii Science & Technology |
title_short |
Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains |
title_full |
Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains |
title_fullStr |
Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains |
title_full_unstemmed |
Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains |
title_sort |
Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains |
author |
Taheur, Fadia Ben |
author_facet |
Taheur, Fadia Ben Fedhila, Kais Chaieb, Kamel Kouidhi, Bochra Bakhrouf, Amina Abrunhosa, Luís |
author_role |
author |
author2 |
Fedhila, Kais Chaieb, Kamel Kouidhi, Bochra Bakhrouf, Amina Abrunhosa, Luís |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Taheur, Fadia Ben Fedhila, Kais Chaieb, Kamel Kouidhi, Bochra Bakhrouf, Amina Abrunhosa, Luís |
dc.subject.por.fl_str_mv |
Kefir Adsorption Mycotoxins Lactobacillus kefiri Acetobacter syzygii Kazachstania servazzii Science & Technology |
topic |
Kefir Adsorption Mycotoxins Lactobacillus kefiri Acetobacter syzygii Kazachstania servazzii Science & Technology |
description |
A strategy to reduce the deleterious effects of mycotoxins is to use dietary supplements that contain microorganisms that bind mycotoxins and diminish their gastrointestinal absorption. Novel strains were isolated from a Kefir culture and assessed for their mycotoxin adsorption and biotransformation ability. The most active strains were identified using DNA sequencing, and the stability of microorganism/mycotoxin complexes was evaluated using buffer solutions to simulate the pH conditions in the gastrointestinal tract. Our results showed that the microorganism consortium of Kefir grains adsorbed 82 to 100% of aflatoxin B1 (AFB1), zearalenone (ZEA) and ochratoxin A (OTA) when cultivated in milk. The main strains that were capable of mycotoxin adsorption were identified as Lactobacillus kefiri, Kazachstania servazzii and Acetobacter syzygii. The strain L. kefiri KFLM3 was the most active, adsorbing 80 to 100% of the studied mycotoxins when cultivated in milk. Nonetheless, the strain K. servazzii KFGY7 retained more mycotoxin after the desorption experiments (65, 69 and 67% for AFB1, OTA and ZEA, respectively). These findings suggest that Kefir consumption may help to reduce gastrointestinal absorption of these mycotoxins and consequently reduce their toxic effects. The isolated strains may be of interest for the development of fermented dairy products for human consumption that have a new probiotic characteristic, the adsorption of mycotoxins. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07-19 2017-07-19T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/46573 |
url |
http://hdl.handle.net/1822/46573 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Taheur, Fadia Ben; Fedhila, Kais; Chaieb, Kamel; Kouidhi, Bochra; Bakhrouf, Amina; Abrunhosa, Luís, Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains. International Journal of Food Microbiology, 251, 1-7, 2017 0168-1605 0168-1605 10.1016/j.ijfoodmicro.2017.03.021 28376398 http://www.journals.elsevier.com/international-journal-of-food-microbiology/ |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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