Invited review: Microbe-mediated aflatoxin decontamination of dairy products and feeds

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• 作者：Sejeong Kim^* ; Heeyoung Lee^* ; Soomin Lee^* ; Jeeyeon Lee^* ; Jimyeong Ha^* ; Yukyung Choi^* ; Yohan Yoon^* ; ^{yyoon@sookmyung.ac.kr} ; Kyoung-Hee Choi^&dagger ; ; ^{kheechoi@wku.ac.kr}
• 关键词：aflatoxin ; decontamination ; Lactobacillus rhamnosus GG ; adsorption ; degradation
• 刊名：Journal of Dairy Science
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：100
• 期：2
• 页码：871-880
• 全文大小：262 K
• 卷排序：100

文摘

Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius contaminate corn, sorghum, rice, peanuts, tree nuts, figs, ginger, nutmeg, and milk. They produce aflatoxins, especially aflatoxin B1, which is classified as a Group 1 carcinogen by the International Agency for Research on Cancer. Many studies have focused on aflatoxin removal from food or feed, especially via microbe-mediated mechanisms—either adsorption or degradation. Of the lactic acid bacteria, Lactobacillus rhamnosus GG efficiently binds aflatoxin B1, and a peptidoglycan in the bacterium cell wall plays an important role. This ability of L. rhamnosus GG should be applied to the removal of aflatoxin B1. Aflatoxin can be removed using other aflatoxin-degrading microorganisms, including bacterial and fungal strains. This review explores microbe-associated aflatoxin decontamination, which may be used to produce aflatoxin-free food or feed.