Assessment of the bioaccessibility of aflatoxins from various food matrices using an in vitro digestion model, and the efficacy of probiotic bacteria in reducing bioaccessibility
[ X ]
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The present study aims to investigate the bioaccessibility of aflatoxin (AF) from various spiked food matrices (peanut, pistachio, hazelnut, dried figs, paprika, wheat and maize) using an in vitro digestion model under fed conditions. In addition, the effectiveness of six probiotic bacteria in reducing AF bioaccessibility was evaluated with an in vitro digestion model. The bioaccessibility of AFs from seven food matrices ranged from 85.1 to 98.1% for aflatoxin B 1 (AFB 1), 83.3 to 91.8% for aflatoxin B 2 (AFB 2), 85.3 to 95.1% for aflatoxin G 1 (AFG 1) and 80.7 to 91.2% for aflatoxin G 2 (AFG 2). The bioaccessibilities of all four compounds were independent of the spiking level and food matrix. The inclusion of probiotic bacteria showed significant (p<0.05) reduction in the bioaccessibility of AFs: up to 35.6% for AFB 1, 35.5% for AFB 2, 31.9% for AFG 1 and 33.6% for AFG 2. AF-binding activity of probiotic bacteria in simulated gastrointestinal conditions was reversible, and 10.3-39.8% of bound AFs were released back into the digestion juices from the bacteria-AF complexes. © 2012 Elsevier Inc.
Açıklama
Anahtar Kelimeler
Aflatoxins, Bioaccessibility, Exposure Reduction, Food Analysis, Food Composition, Food Safety, HPLC-FD, In Vitro Digestion Model, Probiotic Bacteria
Kaynak
Journal of Food Composition and Analysis
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
27
Sayı
1
Künye
Kabak, B., Özbey, F. (2012). Assessment of the bioaccessibility of aflatoxins from various food matrices using an in vitro digestion model, and the efficacy of probiotic bacteria in reducing bioaccessibility. Journal of Food Composition and Analysis, 27(1), 21-31.
