Campagnollo Fernanda B, Mousavi Khaneghah Amin, Borges Liliana L, Bonato Melina A, Fakhri Yadolah, Barbalho Caio B, Barbalho Ricardo L C, Corassin Carlos H, Oliveira Carlos A F
Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil.
ICC Industrial Comércio Exportação e Importação LTDA São Paulo, SP, Brazil.
Food Res Int. 2020 Nov;137:109505. doi: 10.1016/j.foodres.2020.109505. Epub 2020 Jul 4.
The aflatoxins are hepatotoxic and carcinogenic metabolites produced by Aspergillus species during growth on crop products. In this regard, a systematic review to collect the quantitative data regarding the in vitro capacity of yeasts-based products to bind to aflatoxin B (AFB) and/or aflatoxin M (AFM) was performed. After screening, 31 articles which met the inclusion criteria was included and then the pooled decontamination of aflatoxins in the defined subgroups (the type of foods, pH, contact time, temperature, yeast species, and aflatoxin type) was calculated by the random effect model (REM). The overall binding capacity (BC) of aflatoxins by yeast was 52.05% (95%CI: 49.01-55.10), while the lowest and highest aflatoxins' BC were associated with Yeast Extract Peptone (2.79%) and ruminal fluid + artificial saliva (96.21%), respectively. Regarding the contact time, temperature, pH and type of aflatoxins subgroups, the binding percentages varied from 50.83% (>300 min) to 52.66% (1-300 min), 50.71% (0-40 °C) to 88.39% (>40 °C), 43.03% (pH: 3.1-6) to 44.56% (pH: 1-3) and 59.35% (pH > 6), and 48.47% (AFB) to 69.03% AFM, respectively. The lowest and highest aflatoxins' BC was related to C. fabianii (18.45%) and Z. rouxii (86.40%), respectively. The results of this study showed that variables such as temperature, yeast, pH and aflatoxin type can be considered as the effective factors in aflatoxin decontamination.
黄曲霉毒素是曲霉菌在农作物产品上生长过程中产生的具有肝毒性和致癌性的代谢产物。在这方面，进行了一项系统综述，以收集关于酵母基产品体外结合黄曲霉毒素B（AFB）和/或黄曲霉毒素M（AFM）能力的定量数据。筛选后，纳入了31篇符合纳入标准的文章，然后通过随机效应模型（REM）计算了定义亚组（食品类型、pH值、接触时间、温度、酵母种类和黄曲霉毒素类型）中黄曲霉毒素的合并去污率。酵母对黄曲霉毒素的总体结合能力（BC）为52.05%（95%CI：49.01 - 55.10），而最低和最高的黄曲霉毒素BC分别与酵母提取物蛋白胨（2.79%）和瘤胃液 + 人工唾液（96.21%）相关。关于接触时间、温度、pH值和黄曲霉毒素类型亚组，结合百分比分别从50.83%（>300分钟）到52.66%（1 - 300分钟）、50.71%（0 - 40°C）到88.39%（>40°C）、43.03%（pH：3.1 - 6）到44.56%（pH：1 - 3）和59.35%（pH > 6）以及48.47%（AFB）到69.03%（AFM）不等。黄曲霉毒素的最低和最高BC分别与法比安念珠菌（18.45%）和鲁氏接合酵母（86.40%）相关。本研究结果表明，温度、酵母、pH值和黄曲霉毒素类型等变量可被视为黄曲霉毒素去污的有效因素。
