Pires Rogério Cury, da Costa Calumby Julia, Rosim Roice Eliana, Pires Rogério D'Antonio, Borowsky Aline Moreira, Ali Sher, de Paiva Esther Lima, Silva Ramon, Pimentel Tatiana Colombo, da Cruz Adriano Gomes, de Oliveira Carlos Augusto Fernandes, Corassin Carlos Humberto
Departamento de Zootecnia, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Av. Pádua Dias, 11, Piracicaba 13418-900, SP, Brazil.
Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil.
Foods. 2024 Oct 17;13(20):3299. doi: 10.3390/foods13203299.
Biological decontamination strategies using microorganisms to adsorb aflatoxins have shown promising results for reducing the dietary exposure to these contaminants. In this study, the ability of inactivated biomasses of (LRB) and (SCB) incorporated alone or in combination into functional yogurts (FY) at 0.5-4.0% (/) to adsorb aflatoxin B (AFB) was evaluated in vitro. Higher adsorption percentages (86.9-91.2%) were observed in FY containing 1.0% LR + SC or 2.0% SC (/). The survival of mouse embryonic fibroblasts increased after exposure to yogurts containing LC + SC at 1.0-4.0% (/). No significant differences were noted in the physicochemical and sensory characteristics between aflatoxin-free FY and control yogurts (no biomass) after 30 days of storage. The incorporation of combined LRB and SCB into yogurts as vehicles for these inactivated biomasses is a promising alternative for reducing the exposure to dietary AFB. The results of this trial support further studies to develop practical applications aiming at the scalability of using the biomasses evaluated in functional foods to mitigate aflatoxin exposure.
利用微生物吸附黄曲霉毒素的生物去污策略在减少膳食中这些污染物的暴露方面已显示出有前景的结果。在本研究中，体外评估了单独或以组合形式以0.5 - 4.0%（w/v）掺入功能性酸奶（FY）中的灭活的罗伊氏乳杆菌（LRB）和酿酒酵母（SCB）生物量吸附黄曲霉毒素B1（AFB1）的能力。在含有1.0% LR + SC或2.0% SC（w/v）的FY中观察到更高的吸附百分比（86.9 - 91.2%）。暴露于含有1.0 - 4.0%（w/v）LC + SC的酸奶后，小鼠胚胎成纤维细胞的存活率增加。储存30天后，无黄曲霉毒素的FY与对照酸奶（无生物量）之间的理化和感官特性未观察到显著差异。将LRB和SCB组合掺入酸奶作为这些灭活生物量的载体是减少膳食AFB暴露的一种有前景的替代方法。该试验结果支持进一步开展研究以开发实际应用，旨在扩大使用在功能性食品中评估的生物量来减轻黄曲霉毒素暴露的规模。
