ArticleProbiotics and antimicrobial proteins2018
Detoxification of Aflatoxin B1 by Antifungal Compounds from Lactobacillus brevis and Lactobacillus paracasei, Isolated from Dairy Products.
Article in Probiotics and antimicrobial proteins, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 50 citations in OpenAlex.
- Food circular economy and safety considerations in waste management of urban manufacturing side streams.NPJ science of food · 2024Review
- Review
- Screening and Identification of Probiotic Lactobacilli from the Infant Gut Microbiota to Alleviate Lead Toxicity.Probiotics and antimicrobial proteins · 2023Article
- AFBMetabolites · 2023Article
- Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey-Gelatin Film Incorporated withFoods (Basel, Switzerland) · 2023Article
- Article
- Lactic Acid Bacteria as Potential Agents for Biocontrol of Aflatoxigenic and Ochratoxigenic Fungi.Toxins · 2022Article
- The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods.NPJ science of food · 2022Review
- The Complex Role of Lactic Acid Bacteria in Food Detoxification.Nutrients · 2022Review
- Zearalenone Adsorbent Based on a Lyophilized Indigenous Bacterial Lactobacillus plantarum Strain as Feed Additive for Pigs: A Preliminary Study In Vivo.Current microbiology · 2021Article
- Antagonistic Activity of Lactic Acid Bacteria Against Phytopathogenic Fungi Isolated from Cherry Tomato (Solanum lycopersicum var. cerasiforme).Current microbiology · 2021Article
- Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential ofFrontiers in microbiology · 2021Article
- Review on the Biological Detoxification of Mycotoxins Using Lactic Acid Bacteria to Enhance the Sustainability of Foods Supply.Molecules (Basel, Switzerland) · 2020Review
- In-vitro Application of a QatariToxins · 2019Article
- The Impact of Dietary Grape Seed Meal on Healthy and Aflatoxin B1 Afflicted Microbiota of Pigs after Weaning.Toxins · 2019Article
- Adverse Effects, Transformation and Channeling of Aflatoxins Into Food Raw Materials in Livestock.Frontiers in microbiology · 2019Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aflatoxins are a large group of highly toxic, mutagenic, and carcinogenic mycotoxins produced by specific species of fungi. Potential contamination of food commodities by these compounds causes extensive damage that lead to great economic losses. This study explored the potential use of antifungal compounds, produced by Lactobacillus brevis and Lactobacillus paracasei, for growth inhibition and subsequent aflatoxin B1 production from select strains of Aspergillus flavus and Aspergillus parasiticus. Lactobacilli strains were isolated from traditional Egyptian dairy products, whereas fungal strains were isolated from infected cereal seeds. There were noticeable decreases in mycelium biomass and aflatoxin production as well. L. brevis exhibited the highest reduction of aflatoxin B1 production by A. flavus and A. parasiticus, 96.31 and 90.43%, respectively. The concentrations of amino acids of the antifungal compound produced by L. brevis were significantly higher than that produced by L. paracasei. Asparagine, glutamine, glycine, alanine, and leucine were the most concentrated amino acids for both strains. The antifungal compounds produced by L. brevis and L. paracasei were active in a wide range of pH, heat stable and inactivated by proteolytic enzymes (protease K and trypsin A). The expression of Omt-A gene that involved in the later step of aflatoxin production was evaluated by real-time PCR. There was a vigorous reduction at transcriptional level of Omt-A gene observed in A. flavus that is treated by L. brevis and L. paracasei (80 and 70%, respectively). However, the reduction of Omt-A gene observed in A. parasiticus that is treated by L. brevis and L. paracasei was 64.5 and 52%, respectively. Treating maize seeds with antifungal compounds exhibited great efficiency in controlling fungal infection and increasing seed germination. The results confirmed that lactic acid bacteria are a promising strategy to control food contamination of fermented food and dairy products.
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