Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, Tunisia.
College of Sciences, Biology Department, Yanbu el Bahr, Taibah University, Al Madinah Al Monawarah, Saudi Arabia.
Int J Food Microbiol. 2017 Jun 19;251:1-7. doi: 10.1016/j.ijfoodmicro.2017.03.021. Epub 2017 Mar 28.
A strategy to reduce the deleterious effects of mycotoxins is to use dietary supplements that contain microorganisms that bind mycotoxins and decrease 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.
一种减少霉菌毒素有害影响的策略是使用含有能结合霉菌毒素并减少其胃肠道吸收的微生物的膳食补充剂。从开菲尔培养物中分离出新菌株，并评估其对霉菌毒素吸附和生物转化能力。使用 DNA 测序鉴定最活跃的菌株，并使用缓冲溶液评估微生物/霉菌毒素复合物的稳定性，以模拟胃肠道中的 pH 条件。我们的结果表明，当在牛奶中培养时，开菲尔粒的微生物联合体吸附了 82%至 100%的黄曲霉毒素 B1（AFB1）、玉米赤霉烯酮（ZEA）和赭曲霉毒素 A（OTA）。能够吸附霉菌毒素的主要菌株被鉴定为发酵乳杆菌、毕赤酵母和醋杆菌。当在牛奶中培养时，菌株 L. kefiri KFLM3 是最活跃的，吸附了 80%至 100%的研究用霉菌毒素。然而，在解吸实验后，菌株 K. servazzii KFGY7 保留了更多的霉菌毒素（分别为 AFB1、OTA 和 ZEA 的 65%、69%和 67%）。这些发现表明，食用开菲尔可能有助于减少这些霉菌毒素在胃肠道的吸收，从而降低其毒性作用。分离出的菌株可能对开发具有新益生菌特性（吸附霉菌毒素）的人类食用发酵乳制品具有重要意义。
