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

Abstract

Aflatoxins are potent carcinogenic and immunosuppre ssive agents. Acute exposure to high level of aflatoxins leads to aflatoxicosis, wh ich cause rapid death due to liver failure. Immune modulating effects of probiotic bacteria hav e 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 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 Imm unosorbent Assay (ELISA). L. acidophilus combined with yoghurt starter culture and alone co uld significantly (P ≤ 0.05) remove AFM 1 compared to control group. The results indicated t hat increasing initial AFM 1 concentration in the yoghurt samples and storage t ime affected the capacity of AFM 1 binding. Keywords : Aflatoxin M 1 , Biological detoxification, Enzyme-linked immunoso rbent assay, Lactic acid bacteria, Yoghurt.