Development of Functional Yoghurt Containing Yeast and LAB Biomass to Reduce the Bioavailability of Aflatoxins

• Grant number: 22/15501-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2023
• End date: January 31, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Carlos Augusto Fernandes de Oliveira
• Grantee: Julia da Costa Calumby
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated research grant: 19/21603-1 - Biomarker Approaches for Assessing the Early Life Exposure to Multiple Mycotoxins in the Diet, AP.TEM

Abstract

This project, which activities are included in the work plan of a Thematic Project FAPESP, aims at developing an innovative functional yogurt containing yeasts and lactic acid bacteria (LAB), to reduce the bioavailability of aflatoxins, for future applications as part of intervention strategies in high-risk areas of aflatoxin exposure. To this end,preliminar "in vitro" adsorption tests will be accomplished with aflatoxin B1 (AFB1) in phosphate buffer and biomass of "Lactobacillus rhamnosus" and "Saccharomyces cerevisiae", including the determination of AFB1 adsorption isotherms. The experimental yogurts will be formulated with different concentrations of cell biomass (CB) of yeasts and LAB, based on "in vitro" tests. Yogurts will be prepared with increasing concentrations of yeast and LAB CB, as follows: 0% CB (control), 0.5% CB, 1.0% CB, 2.0% CB and 4.0% CB. All yogurts will be evaluated regarding their physical-chemical, microbiological and sensory characteristics, and the results will be analyzed by ANOVA.