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Identification of Dairy Fungal Contamination and Reduction of Aflatoxin M1 Amount by Three Acid and Bile Resistant Probiotic Bacteria | ||
| Archives of Razi Institute | ||
| مقاله 15، دوره 76، شماره 1، خرداد 2021، صفحه 119-126 اصل مقاله (224.24 K) | ||
| نوع مقاله: Original Articles | ||
| شناسه دیجیتال (DOI): 10.22092/ari.2019.126572.1347 | ||
| نویسندگان | ||
| F Faghihi Shahrestani1؛ M Tajabadi Ebrahimi2؛ M Bayat* 1؛ J Hashemi3؛ V Razavilar4 | ||
| 1Department of Pathobiology, Faculty of Veterinary Specialized Science, Science and Research Branch, Islamic Azad University, Tehran, Iran | ||
| 2Department of Science, Faculty of Basic Sciences, Tehran Central Branch, Islamic Azad University, Tehran, Iran | ||
| 3Tehran University of Medical Science, Tehran, Iran | ||
| 4Department of Food Microbiology, Faculty of Veterinary Specialized Science, Science and Research Branch, Tehran Central Branch, Islamic Azad University, Tehran, Iran | ||
| چکیده | ||
| Aflatoxins (AFs) released by fungi are observed in the cow’s milk even after pasteurization. Aflatoxin M1 (AFM1) has particularly an incredible clinical significance, as a critical carcinogenic agent for humans. Several strategies have been implemented for lowering the AFM1 amount, such as the employment of probiotics, particularly lactobacilli or lactic acid bacteria (LAB). However, this strategy has not been applied routinely until today. This study aimed to evaluate the effect of three LABs on the reduction of AFM1 in traditional milk and cheese samples. In total, 85 milk (n=45) and cheese (n=40) samples were obtained from the open markets of Shiraz, Iran, from February to June 2018. Additionally, the AFM1 levels were evaluated, compared to those of the National Iranian Standard. The data were then analyzed in SPSS software (version 20) through the Chi-square test. Statistical analysis was performed at a 95% confidence level (p-value of <0.00001). Out of 50 purchased LABs, the efficient antifungal property and resistance to bile salts were observed in five strains. The mean value of these five strains was calculated after adding 5 ppm AFM1, compared to natamycin. The strains with a reduction in AFM1 level were sequenced and registered in the NCBI database.In total, 15 samples with contamination higher than the allowed limit included Penicillium spp, Aspergillus niger, Saccharomyces cerevisia, Saccharomyces paradoxus, and Yarrowia lipolytica.The results also showed reduced AFM1 levels in three LAB-treated strains. Lactobacillus fermentum CECT562 (T), Lactobacillus brevis ATCC14869 (T), and Enterococcus faecium LMG 11423 (T) had this capability to 0.05, 0.03, and 0.03 respectively. The National Iranian Standard should be implemented to have control over traditional dairy products with more care. The three LABs selected in the current study revealed a significant effect on reducing AFM1 levels in traditional milk and cheese. | ||
| کلیدواژه‌ها | ||
| Aflatoxin M1؛ Contamination؛ Lactobacillus؛ Probiotics | ||
| عنوان مقاله [English] | ||
| آلودگی قارچی لبنیات و کاهش آفلاتوکسین M1 توسط پروبیوتیک های مقاوم به اسید و صفرا | ||
| چکیده [English] | ||
| سابقه: آفلاتوکسین ها (AFs) که توسط قارچ ها منتشر می شوند، آفلاتوکسین M1 (AFM1) با اهمیت بالینی بالا، به عنوان یک عامل سرطانزا برای انسان است. چندین استراتژی برای کاهش مقدار AFM1 استفاده شده است از جمله آنها پروبیوتیک ها. به خصوص لاکتوباسیل یا باکتریهای اسید لاکتیک (LAB) می باشند. اهداف: این مطالعه، به منظور ارزیابی تأثیر سه LAB بر کاهش AFM1 در شیر و پنیر سنتی طراحی شد. مواد و روش ها: در این تحقیق، 45 نمونه شیر و 40 نمونه پنیر از بازار شهر شیراز در فوریه تا ژوئن 2018 بدست آمد. علاوه بر این، سطح AFM1 با استاندارد ملی ایران مقایسه شد و با استفاده از نرم افزار SPSS مورد تجزیه و تحلیل قرار گرفت. تحلیل آماری Chi-square با دقت 95٪ و سطح معنی دار (p-value <0.00001) می باشد. از 50 LAB خریداری شده، خواص ضد قارچ و مقاومت در برابر نمک صفرا در 5 سویه مشاهده شد. این سویه ها به طور متوسط پس از اضافه کردن ppm AFM1 5 در مقایسه با natamycin مورد آزمایش قرار گرفتند. سویه های با کاهش سطح AFM1 در پایگاه داده NCBI ثبت توالی شد. یافته ها: 15 نمونه از آلودگی بیشتری نسبت به حد مجاز گونه های Penicillium spp، Aspergillus niger، Saccharomyces cerevisia، Saccharomyces paradoxus و Yarrowia lipolytica داشتند. نتایج نشان داد که سطح AFM1 در سه سویه تحت درمان با LAB کاهش می یابد. Lactobacillus fermentum CECT562 (T)، Lactobacillus brevis ATCC14869 (T)، Enterococcus faecium LMG 11423 (T) دارای این توانایی به ترتیب به مقدار 05/0، 03/0 و 03/0، بود. بحث: سازمان استاندارد ملی ایران باید با مراقبت بیشتری در محصولات لبنی سنتی کنترل انجام دهد. سه LAB مورد مطالعه در این تحقیق تأثیر مهمی بر کاهش سطح AFM1 در شیر و پنیر سنتی نشان دادند. | ||
| کلیدواژه‌ها [English] | ||
| پروبیوتیک, آفلاتوکسین M1, آلودگی, لاکتوباسیل | ||
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