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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B-1

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Author(s):
Bovo, Fernanda [1] ; Franco, Larissa Tuanny [1] ; Rosim, Roice Eliana [1] ; Barbalho, Ricardo [2] ; Fernandes de Oliveira, Carlos Augusto [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Dept Engn Alimentos, Fac Zootecnia & Engn Alimentos, BR-13635900 Pirassununga, SP - Brazil
[2] ICC Brazil, Sao Paulo, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Brazilian Journal of Microbiology; v. 46, n. 2, p. 577-581, APR-JUN 2015.
Web of Science Citations: 7
Abstract

This study aimed to verify the in vitro ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae cells and five commercial products that differed in the viability and integrity of S. cerevisiae cells to remove aflatoxin B-1 (AFB(1)) from a citrate-phosphate buffer solution (CPBS). BFR was collected at a microbrewery and prepared by drying and milling. The commercial yeast-based products were as follows: inactive intact yeast cells from beer alcoholic fermentation, inactive intact yeast cells from sugarcane alcoholic fermentation, hydrolyzed yeast cells, yeast cell walls and active yeast cells. Adsorption assays were performed in CPBS spiked with 1.0 mu g AFB(1)/mL at pH 3.0 and 6.0 for a contact time of 60 min at room temperature. Analysis of AFB(1) in the samples was performed by high performance liquid chromatography. AFB(1) adsorption by the products ranged from 45.5% to 69.4% at pH 3.0 and from 24.0% to 63.8% at pH 6.0. The higher percentages (p < 0.05) of AFB(1) binding at both pH values were achieved with products containing hydrolyzed yeast cells or yeast cell walls rather than intact cells. The AFB(1) binding percentages of BFR were 55.0 +/- 5.0% at pH 3.0 and 49.2 +/- 4.5% at pH 6.0, which was not significantly different (p > 0.05) from commercial products containing inactive intact yeast cells. The results of this trial indicate that the yeast-based products tested, especially the BFR, have potential applications in animal feeds as a suitable biological method for reducing the adverse effects of aflatoxins. (AU)

FAPESP's process: 11/03410-0 - Effects of addition of lactic acid bacteria and residue of alcoholic fermentation to feeds on performance of broilers intoxicated with aflatoxin B1.
Grantee:Fernanda Bovo Campagnollo
Support Opportunities: Scholarships in Brazil - Doctorate