Reduction of aflatoxins (B1, B2, G1, and G2) in soybean-based model systems

Lee, Jongin; Her, Jae‐Young; Lee, Kwang‐Geun

doi:10.1016/j.foodchem.2015.02.013

Cited by 74 publications

(47 citation statements)

References 22 publications

(26 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For AFM 1 , the variable mycotoxin concentration had a significant positive effect, thus at the higher studied level (2.0 μg L −1 ) a higher removal percentage was observed. Similarly, Lee, Her and Lee (2015) reported that toxin concentration in the medium influences the rate of its own adsorption, thus in higher medium concentration the rate of removal is greater. Ismail et al…”

Section: Discussionmentioning

confidence: 91%

Detoxification of Aflatoxin B₁ and M₁ by Lactobacillus acidophilus and prebiotics in whole cow's milk

Wochner

Moreira

Kalschne

et al. 2019

Journal of Food Safety

View full text Add to dashboard Cite

The detoxification ability of Lactobacillus acidophilus and prebiotics was evaluated by a Plackett‐Burman Design to examine the reduction of concentration and bioaccessibility of aflatoxin B1 (AFB1) and M1 (AFM1) in artificially contaminated whole cow's milk. Six variables were evaluated: AFB1 (3.25–6.0 μg L−1) or AFM1 (1.0–2.0 μg L−1) concentration; incubation time (0–6 h); and inulin, oligofructose, β‐glucan, and polydextrose concentrations (each between 0.00 and 0.75%). All runs achieved reductions of AFB1 (13.53–35.53%) and AFM1 (17.65–71.52%). Comparing with the positive control, the AFB1 bioaccessibility ranged from 23.68 to 72.67% and for AFM1 was 0%. The probiotic, isolated or combined with prebiotics, was efficient in mycotoxin reduction, while the combination of the two reduced the mycotoxin bioaccessibility. The best experimental condition was the highest concentration of AFB1 (6.5 μg L−1) and AFM1 (2.0 μg L−1), incubation time of 0 h and the addition of probiotic and inulin (0.75%).

show abstract

Section: Discussionmentioning

confidence: 91%

Detoxification of Aflatoxin B₁ and M₁ by Lactobacillus acidophilus and prebiotics in whole cow's milk

Wochner

Moreira

Kalschne

et al. 2019

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…The results clearly showed that the highest reduction of AF-B 1 in stored maize occurred with the combination of BHT and Purpureocillium lilacinum . In addition, the effects of organic acids during soaking process on the reduction of AFs in soybean media were studied by Lee, Her, and Lee (2015). The highest reduction rate of AF-B 1 was obtained from tartaric acid followed by citric acid, lactic acid, and succinic acid, respectively.…”

Section: Innovative Management Strategies Of Af Reductionmentioning

confidence: 99%

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

Udomkun¹,

et al. 2017

View full text Add to dashboard Cite

Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public health issues since the occurrence of these toxins can be considerably common and even extreme. Aflatoxins can negatively affect health of livestock and poultry due to contaminated feeds. Additionally, they significantly limit the development of international trade as a result of strict regulation in high-value markets. Due to their high stability, aflatoxins are not only a problem during cropping, but also during storage, transport, processing, and handling steps. Consequently, innovative evidence-based technologies are urgently required to minimize aflatoxin exposure. Thus far, biological control has been developed as the most innovative potential technology of controlling aflatoxin contamination in crops, which uses competitive exclusion of toxigenic strains by non-toxigenic ones. This technology is commercially applied in groundnuts maize, cottonseed, and pistachios during pre-harvest stages. Some other effective technologies such as irradiation, ozone fumigation, chemical and biological control agents, and improved packaging materials can also minimize post-harvest aflatoxins contamination in agricultural products. However, integrated adoption of these pre- and post-harvest technologies is still required for sustainable solutions to reduce aflatoxins contamination, which enhances food security, alleviates malnutrition, and strengthens economic sustainability.

show abstract

“…Moist sterilization was then applied toward AFB1-contaminated corn, causing indirectly AFB1 reduction in the amount of 10.16 ± 4.91 ng AFB1/ g dry matter. AFB1 concentration could be reduced by this treatment because heating the water content was the requirement for hydrolyzing lactone ring of AFB1 structure (Lee et al, 2015). However the water content (35-45%) of AFB1-contaminated corn and the heating temperature (121 °C for 20 min), did not properly give satisfying AFB1 reduction, since the residue concentration of AFB1 in corn was 56.31 ± 2.24 ng AFB1/g dry matter.…”

Section: Reduction Of Afb1 By Aspergillus Oryzae Kkb4mentioning

confidence: 99%

The role of Aspergillus oryzae KKB4 in reducing and detoxifying aflatoxin B1 applied in moist-heated corn

Carolina¹,

Setyabudi²,

Sardjono³

2017

MJM

View full text Add to dashboard Cite

Aims:The growth and metabolic activity of Aspergillus oryzae KKB4 in AFB1-contaminated corn and later coincided with AFB1 reduction and detoxification were investigated. Methodology and results:The decreasing of AFB1 amount by A. oryzae KKB4 could be clearly observed if the initial AFB1 concentration in corn was increased. Thus, moist-heated corn was artificially inoculated with Aspergillus flavus FNCC 62C7 to increase AFB1 content. AFB1-contaminated corn was applied as solid substrate and then inoculated with A. oryzae KKB4. During fermentation periods, the growth, metabolic activity, and AFB1 decline were investigated by glucosamine content, water content loss, and AFB1 concentration, respectively. The maximum growth was occurred in 4 th day at 1.499 ± 0.028 g glucosamine/ 100 g dry matter. The metabolic activity was going on up to the end of fermentation days, as shown as water content loss at 0.175 ± 0.007 g/g dry matter. In accordance with the growth and metabolic activity, the amount of AFB1 reduction was 37.04 ng AFB1/g dry matter during 5 days fermentation. According to toxicity analysis, it was found that the residues of AFB1 were not toxic to Bacillus megaterium cells. Conclusion, significance and impact of study: A. oryzae KKB4 is able to be applied in solid substrates as AFB1 reduction and detoxification agent. These lucrative effects are also important in relation with food and feed safety.

show abstract

Reduction of aflatoxins (B1, B2, G1, and G2) in soybean-based model systems

Cited by 74 publications

References 22 publications

Detoxification of Aflatoxin B₁ and M₁ by Lactobacillus acidophilus and prebiotics in whole cow's milk

Detoxification of Aflatoxin B₁ and M₁ by Lactobacillus acidophilus and prebiotics in whole cow's milk

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

The role of Aspergillus oryzae KKB4 in reducing and detoxifying aflatoxin B1 applied in moist-heated corn

Contact Info

Product

Resources

About

Reduction of aflatoxins (B1, B2, G1, and G2) in soybean-based model systems

Cited by 74 publications

References 22 publications

Detoxification of Aflatoxin B1 and M1 by Lactobacillus acidophilus and prebiotics in whole cow's milk

Detoxification of Aflatoxin B1 and M1 by Lactobacillus acidophilus and prebiotics in whole cow's milk

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

The role of Aspergillus oryzae KKB4 in reducing and detoxifying aflatoxin B1 applied in moist-heated corn

Contact Info

Product

Resources

About

Detoxification of Aflatoxin B₁ and M₁ by Lactobacillus acidophilus and prebiotics in whole cow's milk

Detoxification of Aflatoxin B₁ and M₁ by Lactobacillus acidophilus and prebiotics in whole cow's milk