Yahyapour Ghazal, Anvar Seyed Amir Ali, Ataee Maryam, Ahari Hamed Hamed, Askari Hossein
Department of food hygiene, science and research branch, Islamic Azad university, Tehran, Iran.
Department of food science and technology, science and research branch, Islamic Azad university, Tehran, Iran.
Iran J Biotechnol. 2023 Apr 1;21(2):e3291. doi: 10.30498/ijb.2023.330834.3291. eCollection 2023 Apr.
The occurrence of aflatoxins in food products is a silent threat to human health worldwide. A range of strategies has been introduced to address the bioavailability of aflatoxins, which are considered microbial tools to provide a low-cost and promising approach.
The present study focused on the separation of yeast strains from the homemade cheese rind layer to investigate the ability of native yeasts to eliminate AB1 and AM1 from simulated gastrointestinal fluids.
Homemade cheese samples were prepared from different locations in Tehran provinces and yeast strains were isolated and identified through the biochemical methods and molecular analysis of internal transcribed spacer and D1/D2 domain of 26S rDNA regions. Isolated strains were screened using simulated gastrointestinal fluids, and the ability of yeast strains to absorb aflatoxin was evaluated.
Out of 13 strains, 7 yeast strains were not affected by 5 ppm AFM1 while 11 strains did not show any significant response to 5 mg.L (ppm) of AFB1. On the other hand, 5 strains were able to successfully tolerate 20 ppm AFB1. Candidate yeasts showed different abilities to remove aflatoxins B1 and M1. In addition, , , , and exhibited a significant ability to detoxify aflatoxins from the gastrointestinal fluid, respectively.
Our data suggest that yeast communities with essential effects on the quality of homemade cheese appear to be precise candidates for the potential elimination of aflatoxins from the gastrointestinal fluid.
食品中黄曲霉毒素的存在是全球范围内对人类健康的潜在威胁。人们已采用一系列策略来解决黄曲霉毒素的生物可利用性问题，这些策略被视为提供低成本且有前景方法的微生物手段。
本研究聚焦于从自制奶酪外皮层分离酵母菌株，以探究本地酵母从模拟胃肠液中消除黄曲霉毒素B1（AB1）和黄曲霉毒素M1（AM1）的能力。
从德黑兰省不同地点制备自制奶酪样品，通过生化方法以及对26S rDNA区域的内转录间隔区和D1/D2结构域进行分子分析，分离并鉴定酵母菌株。使用模拟胃肠液对分离出的菌株进行筛选，并评估酵母菌株吸收黄曲霉毒素的能力。
在13株菌株中，7株酵母菌株不受5 ppm黄曲霉毒素M1（AFM1）影响，而11株菌株对5 mg/L（ppm）的黄曲霉毒素B1（AFB1）未表现出任何显著反应。另一方面，5株菌株能够成功耐受20 ppm的AFB1。候选酵母菌株在去除黄曲霉毒素B1和M1方面表现出不同能力。此外，[此处原文缺失部分内容]分别表现出从胃肠液中解毒黄曲霉毒素的显著能力。
我们的数据表明，对自制奶酪质量有重要影响的酵母群落似乎是从胃肠液中潜在消除黄曲霉毒素的理想候选者。
