In vitro effect of Lactobacillus rhamnosus
GG on reduction of aflatoxin B1
Abstract
Purpose
Since a sound detoxification method is needed for controlling aflatoxin B1 (AFB1), as one of the most harmful mycotoxins in animal production and food industry, this study was performed. The paper aims to discuss these issues.
Design/methodology/approach
This study was conducted to examine the ability of Lactobacillus rhamnosus strain GG to remove AFB1 from liquid media. The binding of AFB1 to Lb. rhamnosus GG was studied for viable, heat-killed and acid-killed bacteria. AFB1 at concentrations (5, 10 and 20 μg/l) was added to the bacterial culture (109 cfu/ml) in MRS broth medium and incubated at 25°C for 4, 12 and 24 h. The aflatoxin-binding capacity of the strain was quantified by the amount of unbound AFB1 using ELISA technique.
Findings
Results showed the AFB1-binding capacity of viable, heat-killed and acid-killed bacteria was about 43, 49 and 50 percent, respectively. The percentage of AFB1 removed was the highest amount in low (5 μg/l) and high (20 μg/l) concentrations, and there was no significant difference between them (p=0.05). These findings suggest that lactic acid bacteria can be exploited as an approach to detoxification of aflatoxins from foods.
Practical implications
This method is safe because non-viable bacteria have more ability to remove toxin than viable bacteria, and also it is an effective method with 50 percent approximately toxin removal.
Originality/value
Since there has been no research on the ability of this strain on the removal of AFB1, the authors assessed the ability of the strain in high levels of AFB1.
Keywords
Acknowledgements
The authors are greatly indebted to the Food Science and Technology Institute, ACECR for supporting this research (Project No. 304).
Citation
Rahnama Vosough, P., Mohamadi Sani, A., Mehraban, M. and Karazhyan, R. (2014), "
Publisher
:Emerald Group Publishing Limited
Copyright © 2014, Emerald Group Publishing Limited