Fazeli Mohammad R, Hajimohammadali M, Moshkani Azamossadat, Samadi Nasrin, Jamalifar Hossein, Khoshayand Mohammad R, Vaghari Elham, Pouragahi Samieh
Department of Drug and Food Control and Pharmaceutical Research Center, Faculty of Pharmacy, Medical Sciences/University of Tehran, Tehran, Iran.
J Food Prot. 2009 Jan;72(1):189-92. doi: 10.4315/0362-028x-72.1.189.
Some foods are prone to contamination with aflatoxins, with detrimental effect on human health. Lactic acid bacteria have been reported to bind aflatoxins and remove them from foods and feeds. Reduction of aflatoxin B1 (AFB1) from the liquid media by the autochthonous lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus fermentum) isolated from traditional Iranian sourdough and dairy products is reported in the current study. The effect of incubation time on the binding capacity of the strains to AFB1 was also investigated. Duplicates of individual bacteria with population equivalent to 2 X 10(10) CFU/ml were incubated in the presence of AFB1 at 37 degrees C for a period of 72 h, and the amounts of unbound AFB1 were quantitated by reverse-phase high-performance liquid chromatography. All the strains were capable of removal of AFB1, and the reduction of AFB1 ranged from 25 to 61% throughout the incubation period. Removal of AFB1 was a rapid process, with approximately 61 and 56% of the toxin taken instantly by L. fermentum and L. plantarum, respectively. Binding was of a reversible nature, and some of the bound AFB1 was released into the media by the repeated centrifugation and resuspension of the cell pellets. The stability of the bacteria-toxin complex was strain dependent, and L. casei was a stronger binder of AFB1 compared with the other bacteria. No toxin release was observed after 24 h. These findings tend to suggest that certain novel probiotic bacteria with high aflatoxin binding capacity could be selected for detoxification of foods.
一些食物容易受到黄曲霉毒素污染，对人体健康产生有害影响。据报道，乳酸菌能够结合黄曲霉毒素并将其从食物和饲料中去除。本研究报道了从伊朗传统酸面团和乳制品中分离出的本土乳酸菌（干酪乳杆菌、植物乳杆菌和发酵乳杆菌）对液体培养基中黄曲霉毒素B1（AFB1）的去除情况。同时还研究了孵育时间对这些菌株结合AFB1能力的影响。将相当于2×10¹⁰ CFU/ml菌量的单个细菌复制品在AFB1存在下于37℃孵育72小时，通过反相高效液相色谱法定量未结合的AFB1量。所有菌株都能够去除AFB1，在整个孵育期间AFB1的减少量在25%至61%之间。AFB1的去除是一个快速过程，发酵乳杆菌和植物乳杆菌分别能立即摄取约61%和56%的毒素。结合具有可逆性，通过对细胞沉淀反复离心和重悬，一些结合的AFB1会释放到培养基中。细菌 - 毒素复合物的稳定性因菌株而异，与其他细菌相比，干酪乳杆菌是更强的AFB1结合菌。24小时后未观察到毒素释放。这些发现倾向于表明，可以选择某些具有高黄曲霉毒素结合能力的新型益生菌来对食物进行解毒。
