Effect of Storage Time and Concentration of Aflatoxin M 1 on Toxin Binding Capacity of L. acidophilus in Fermented milk Product

N Adibpour, S Soleimanian-Zad, M Sarabi-Jamab, F Tajalli
2016 J. Agr. Sci. Tech   unpublished
_____________________________________________________________________________ Aflatoxins are potent carcinogenic and immunosuppressive agents. Acute exposure to high level of aflatoxins leads to aflatoxicosis, which cause rapid death due to liver failure. Immune modulating effects of probiotic bacteria have good prospects to detoxification of natural foods. This study was aimed to investigate the ability of Lactobacillus acidophilus strain LA-5 in the presence and absence of yoghurt starter
more » ... yoghurt starter culture for removing Aflatoxin M 1 (AFM 1) in comparison with yoghurt starter cultures (10 8 CFU ml-1). AFM 1 detoxification was evaluated for 21 days of yoghurt storage at 4°C at different concentrations of Aflatoxin (0.1, 0.5 and 0.75 µg L-1). The amounts of unbound AFM 1 were determined using competitive Enzyme-Linked Immunosorbent Assay (ELISA). L. acidophilus combined with yoghurt starter culture and alone could significantly (P≤ 0.05) remove AFM 1 compared to control group. The results indicated that increasing initial AFM 1 concentration in the yoghurt samples and storage time affected the capacity of AFM 1 binding.