In vitro and in vivo capacity of yeast-based products to bind to aflatoxins B-1 and M-1 in media and foodstuffs: A systematic review and meta-analysis

Autor(es)

Campagnollo, Fernanda B. ^[1] ; Khaneghah, Amin Mousavi ^[1] ; Borges, Liliana L. ^[2] ; Bonato, Melina A. ^[2] ; Fakhri, Yadolah ^[3] ; Barbalho, Caio B. ^[2] ; Barbalho, Ricardo L. C. ^[2] ; Corassin, Carlos H. ^[4] ; Oliveira, Carlos A. F. ^[4]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil

^[2] ICC Ind Comercio Exportacao & Importacao LTDA Sao, Sao Paulo, SP - Brazil

^[3] Hormozgan Univ Med Sci, Environm Hlth Engn, Bandar Abbas - Iran

^[4] Univ Sao Paulo, Dept Food Engn, Sch Anim Sci & Food Engn, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil

• Tipo de documento: Artigo de Revisão
• Fonte: Food Research International; v. 137, NOV 2020.
• Citações Web of Science: 0

Resumo

The aflatoxins are hepatotoxic and carcinogenic metabolites produced by Aspergillus species during growth on crop products. In this regard, a systematic review to collect the quantitative data regarding the in vitro capacity of yeasts-based products to bind to aflatoxin B-1 (AFB(1)) and/or aflatoxin M-1 (AFM(1)) was performed. After screening, 31 articles which met the inclusion criteria was included and then the pooled decontamination of aflatoxins in the defined subgroups (the type of foods, pH, contact time, temperature, yeast species, and aflatoxin type) was calculated by the random effect model (REM). The overall binding capacity (BC) of aflatoxins by yeast was 52.05% (95%CI: 49.01-55.10), while the lowest and highest aflatoxins' BC were associated with Yeast Extract Peptone (2.79%) and ruminal fluid + artificial saliva (96.21%), respectively. Regarding the contact time, temperature, pH and type of aflatoxins subgroups, the binding percentages varied from 50.83% (> 300 min) to 52.66% (1-300 min), 50.71% (0-40 degrees C) to 88.39% (> 40 degrees C), 43.03% (pH: 3.1-6) to 44.56% (pH: 1-3) and 59.35% (pH > 6), and 48.47% (AFB(1)) to 69.03% AFM(1), respectively. The lowest and highest aflatoxins' BC was related to C. fabianii (18.45%) and Z. rouxii (86.40%), respectively. The results of this study showed that variables such as temperature, yeast, pH and aflatoxin type can be considered as the effective factors in aflatoxin decontamination. (AU)

• Processo FAPESP: 17/20081-6 - Avaliação da eficiência de bactérias ácido lácticas e Saccharomyces cerevisiae na redução da biodisponibilidade de aflatoxina M1 em queijo Minas frescal
• Beneficiário: Carlos Humberto Corassin
• Modalidade de apoio: Auxílio à Pesquisa - Regular