Aflatoxin M 1 in UHT milk consumed in Turkey and first assessment of its bioaccessibility using an in vitro digestion model

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dc.authorid0000-0001-7816-6308
dc.contributor.authorKabak, Bülent
dc.contributor.authorÖzbey, Fatih
dc.date.accessioned2019-05-13T08:58:23Z
dc.date.available2019-05-13T08:58:23Z
dc.date.issued2012
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractContamination of milk and dairy products with aflatoxin M 1 (AFM 1) continues to receive increased attention because of its potential health hazard to humans. The first aim of this study was to know the occurrence and levels of AFM 1 in whole UHT milk from main processors in Turkey in order to make a preliminary exposure assessment. A total of 40 milk samples were analysed for AFM 1 using high performance liquid chromatography with fluorescence detection (HPLC-FD) after immunoaffinity column clean-up. Aflatoxin M 1 was detected in 20% of samples at levels ranging from <0.004 to 0.076 ?g l -1. Only two samples contained AFM 1 above the EU limit of 0.05 ?g l -1.The second aim of this study was to determine the bioaccessibility of AFM 1 from milk using an in vitro digestion model. The bioaccessibility of AFM 1 in spiked and naturally contaminated milk samples ranged from 80.5 to 83.8% and from 81.7 to 86.3%, respectively. No difference (P > 0.05) in AFM 1 bioaccessibility was found between spiked and naturally contaminated milk samples. This study also assessed the binding of AFM 1 by six probiotic bacteria under simulated gastrointestinal conditions. A 15.5-31.6% reduction in AFM 1 bioaccessibility was observed in the presence of probiotic bacteria. Based on the results obtained in the present study, the mean daily intake of AFM 1 through milk consumption was estimated as 0.008 ng kg -1 b.w. day -1 for Turkish adults. © 2012 Elsevier Ltd.
dc.identifier.citationKabak, B., Özbey, F. (2012). Aflatoxin M1 in UHT milk consumed in Turkey and first assessment of its bioaccessibility using an in vitro digestion model. Food Control, 28(2), 338-344.
dc.identifier.doi10.1016/j.foodcont.2012.05.029
dc.identifier.endpage344en_US
dc.identifier.issn0956-7135
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage338en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2012.05.029
dc.identifier.urihttps://hdl.handle.net/11491/1124
dc.identifier.volume28en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Control
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAflatoxin M1en_US
dc.subjectBioaccessibilityen_US
dc.subjectDaily Intakeen_US
dc.subjectHPLCen_US
dc.subjectOccurrenceen_US
dc.subjectUHT Milken_US
dc.titleAflatoxin M 1 in UHT milk consumed in Turkey and first assessment of its bioaccessibility using an in vitro digestion model
dc.typeArticle

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