| Autor: |
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 |
| Předmět: |
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| Zdroj: |
Foods; Oct2024, Vol. 13 Issue 20, p3299, 12p |
| Abstrakt: |
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 Lacticaseibacillus rhamnosus (LRB) and Saccharomyces cerevisiae (SCB) incorporated alone or in combination into functional yogurts (FY) at 0.5–4.0% (w/w) to adsorb aflatoxin B1 (AFB1) was evaluated in vitro. Higher adsorption percentages (86.9–91.2%) were observed in FY containing 1.0% LR + SC or 2.0% SC (w/w). The survival of mouse embryonic fibroblasts increased after exposure to yogurts containing LC + SC at 1.0–4.0% (w/w). 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 AFB1. 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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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