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Volume 11, Issue 6 (November-December 2017)
IJT 2017, 11(6): 27-31 |
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Kamyar S, Movassaghghazani M. Reduction of Aflatoxin M1 in Milk Using Kefir Starter . IJT 2017; 11 (6) :27-31
URL: http://ijt.arakmu.ac.ir/article-1-607-en.html
URL: http://ijt.arakmu.ac.ir/article-1-607-en.html
1- Department of Food Engineering, Shabestar Branch, Islamic Azad University, Shabestar, Iran.
2- Department of Food Hygiene and Food Quality Control, Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran. ,movassagh2@yahoo.com
2- Department of Food Hygiene and Food Quality Control, Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran. ,
Abstract: (4961 Views)
Background: Mycotoxins naturally occur in foods. Aflatoxins can cause serious health problems in consumers. Nowadays, biological detoxification method is considered to decrease the aflatoxins level in foods. The aim of this study was to evaluate the effect of kefir starter microorganisms to decrease the aflatoxin M1 (AFM1) levels in milk.
Methods: The study was carried out at Shabestar branch, Islamic Azad University in 2016. AFM1 at three levels 150, 200 and 250 ng/L was added to milk samples. Then a pool of lactic acid bacteria (LAB), yeasts and full kefir starter culture was added to milk samples. After cool storage of samples in 4 °C for 7 d, all samples were collected and the level of AFM1 determined by HPLC method. All samples were prepared in triplicate.
Results: The highest reduction percentage of AFM1 was observed in yeast (65.33%-68.89%) and LAB pool (65%). Samples with full kefir starter showed the reduction percent range of 11.67-34.66% that was lower in compare with other treatment groups.
Conclusion: These findings support the ability of LAB and yeasts to bind to aflatoxins in foods. Kefir drink in countries with high contamination by AFM1 in milk can be a safe dairy product choice for consumers.
Methods: The study was carried out at Shabestar branch, Islamic Azad University in 2016. AFM1 at three levels 150, 200 and 250 ng/L was added to milk samples. Then a pool of lactic acid bacteria (LAB), yeasts and full kefir starter culture was added to milk samples. After cool storage of samples in 4 °C for 7 d, all samples were collected and the level of AFM1 determined by HPLC method. All samples were prepared in triplicate.
Results: The highest reduction percentage of AFM1 was observed in yeast (65.33%-68.89%) and LAB pool (65%). Samples with full kefir starter showed the reduction percent range of 11.67-34.66% that was lower in compare with other treatment groups.
Conclusion: These findings support the ability of LAB and yeasts to bind to aflatoxins in foods. Kefir drink in countries with high contamination by AFM1 in milk can be a safe dairy product choice for consumers.
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The Iranian Journal of Toxicology
Arak University of Medical Sciences in collaboration with the Iranian Society of Toxicology
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