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

Basit Öğe Kaydı
dc.authorid0000-0001-7816-6308
dc.contributor.authorKabak, Bülent
dc.contributor.authorÖzbey, Fatih
dc.date.accessioned2019-05-13T08:57:55Z
dc.date.available2019-05-13T08:57:55Z
dc.date.issued2012
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe 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.
dc.identifier.citationKabak, 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.
dc.identifier.doi10.1016/j.jfca.2012.04.006
dc.identifier.endpage31en_US
dc.identifier.issn0889-1575
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage21en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2012.04.006
dc.identifier.urihttps://hdl.handle.net/11491/1033
dc.identifier.volume27en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAflatoxinsen_US
dc.subjectBioaccessibilityen_US
dc.subjectExposure Reductionen_US
dc.subjectFood Analysisen_US
dc.subjectFood Compositionen_US
dc.subjectFood Safetyen_US
dc.subjectHPLC-FDen_US
dc.subjectIn Vitro Digestion Modelen_US
dc.subjectProbiotic Bacteriaen_US
dc.titleAssessment of the bioaccessibility of aflatoxins from various food matrices using an in vitro digestion model, and the efficacy of probiotic bacteria in reducing bioaccessibility
dc.typeArticle

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
Makale Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu