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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B-1, Ochratoxin A, and Zearalenone in vitro

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Author(s):
Moller, Cleide Oliveira de Almeida [1] ; Freire, Luisa [2] ; Rosim, Roice Eliana [3] ; Margalho, Larissa Pereira [2] ; Balthazar, Celso Fasura [2] ; Franco, Larissa Tuanny [3] ; Sant'Ana, Anderson de Souza [2] ; Corassin, Carlos Humberto [3] ; Rattray, Fergal Patrick [1] ; Oliveira, Carlos Augusto Fernandes de [3]
Total Authors: 10
Affiliation:
[1] Univ Copenhagen, Div Microbiol & Fermentat, Dept Food Sci, Frederiksberg - Denmark
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci & Nutr, Campinas - Brazil
[3] Univ Sao Paulo, Sch Anim Sci & Food Engn, Dept Food Engn, Pirassununga - Brazil
Total Affiliations: 3
Document type: Journal article
Source: FRONTIERS IN MICROBIOLOGY; v. 12, APR 22 2021.
Web of Science Citations: 2
Abstract

The increased consumption of plant-based foods has intensified the concern related to mycotoxin intoxication. This study aimed to investigate the effect of selected lactic acid bacteria (LAB) strains on the growth of Aspergillus parasiticus NRRL 2999 and its production of aflatoxin (AF). The ability of the heat-killed (100 degrees C for 1 h) LAB strains to bind aflatoxin M-1 (AFM(1)) in milk and aflatoxin B-1 (AFB(1)), ochratoxin A (OTA), and zearalenone (ZEN) in potassium phosphate buffer (PPB) was also evaluated in vitro. Ten LAB strains were tested individually, by inoculating them simultaneously with the fungus or after incubation of the fungus for 24 or 48 h at 25 degrees C. Double layer yeast extract sucrose (YES) agar, de Man Rogosa and Sharpe (MRS) agar, and YES broth were incubated for 7 days at 25 degrees C to follow the development of the fungus. Levilactobacillus spp. 3QB398 and Levilactobacillus brevis 2QB422 strains were able to delay the growth of A. parasiticus in YES broth, even when these strains were inoculated 24 h after the fungus. The inhibitory effect of these LAB strains was confirmed by the reduction of fungus colony size, suggesting dominance of LAB by competition (a Lotka-Voltera effect). The production of AFB(1) by A. parasiticus was inhibited when the fungus was inoculated simultaneously with Lactiplantibacillus plantarum 3QB361 or L. plantarum 3QB350. No AFB(1) was found when Levilactobacillus spp. 2QB383 was present, even when the LAB was inoculated 48 h after the fungus. In binding studies, seven inactivated LAB strains were able to promote a reduction of at least 50% the level of AFB(1), OTA, and ZEN. This reduction varied depending on the pH of the PPB. In milk, however, only two inactivated LAB strains were able to reduce AFM(1), with a reduction of 33 and 45% for Levilactobacillus spp. 3QB398 (Levilactobacillus spp.) and L. brevis 2QB422, respectively. Nevertheless, these results clearly indicate the potential of using LAB for mycotoxin reduction. (AU)

FAPESP's process: 17/20081-6 - Evaluation of the efficiency of lactic acid bacteria and Saccharomyces cerevisiae in reducing the bioavailability of aflatoxin M1 in Minas frescal cheese
Grantee:Carlos Humberto Corassin
Support type: Regular Research Grants
FAPESP's process: 17/03899-5 - Acid lactic bacteria and yeasts in Brazilian artisanal cheeses: characterization and selection by evolutionary engineering to improve cheese processing
Grantee:Larissa Pereira Margalho
Support type: Scholarships abroad - Research Internship - Doctorate (Direct)
FAPESP's process: 15/25641-4 - Lactic acid bacteria in Brazilian artisanal cheeses: application of Evolutionary Engineering for culture improvement aiming at accelerating cheese ripening
Grantee:Larissa Pereira Margalho
Support type: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 16/21041-5 - Fungi and modified mycotoxins in grapes and wines: modeling the variability of formation, stability during the processing and health effects
Grantee:Luisa Freire Colombo
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 18/24540-8 - Sheep milk processed by ohmic heating for yogurt production: pathogen inactivation and microbial ecology study during shelf life by 16S rRNA gene amplicon sequencing
Grantee:Celso Fasura Balthazar
Support type: Scholarships in Brazil - Post-Doctorate