TITLE

Physical Adsorption of Aflatoxin B1 by Lactic Acid Bacteria and Saccharomyces cerevisiae: A Theoretical Model

AUTHOR(S)
Bueno, Dante J.; Casale, César H.; Pizzolitto, Romina P.; Salvano, Mario A.; Oliver, Guillermo
PUB. DATE
September 2007
SOURCE
Journal of Food Protection;Sep2007, Vol. 70 Issue 9, p2148
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The ability of lactic acid bacteria (LAB) and Saccharomyces cerevisiae to remove aflatoxin B1 (AFB1) from liquid medium was tested. The experimental results indicated that (i) AFB1 binding to microorganisms was a rapid process (no more than 1 min); (ii) this binding involved the formation of a reversible complex between the toxin and microorganism surface, without chemical modification of the toxin; (iii) the amount of AFB1 removed was both toxin- and bacteria concentration-dependent; and (iv) quantitatively similar results were obtained with viable and nonviable (heat-treated) bacteria. According to these details, a physical adsorption model is proposed for the binding of AFB1 to LAB and S. cerevisiae, considering that the binding (adsorption) and release (desorption) of AFB1 to and from the site on the surface of the microorganism took place (AFB1 + S ↔ S - AFB1. The model permits the estimation of two parameters: the number of binding sites per microorganism (M) and the reaction equilibrium constant (Keq) involved, both of which are useful for estimating the adsorption efficiency (M X Keq) of a particular microorganism. Application of the model to experimental data suggests that different microorganisms have similar Keq values and that the differences in toxin removal efficiency are mainly due to differences in M values. The most important application of the proposed model is the capacity to select the most efficient microorganism to remove AFB1. Furthermore, it allows us to know if a modification of the adsorption efficiency obtained by physical, chemical, or genetic treatments on the microorganism is a consequence of changes in M, Keq, or both.
ACCESSION #
26878357

 

Related Articles

  • Probiotics. Williams, Nancy Toedter // American Journal of Health-System Pharmacy;3/15/2010, Vol. 67 Issue 6, p449 

    Purpose. The pharmacology, uses, dosages, safety, drug interactions, and contraindications of probiotics are reviewed. Summary. Probiotics are live nonpathogenic microorganisms administered to improve microbial balance, particularly in the gastrointestinal tract. They consist of Saccharomyces...

  • Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack). Maiangwa, J. S.; Orukotan, A.; Saibu, F. // Pakistan Journal of Nutrition;2013, Vol. 12 Issue 7, p655 

    Eight microbial yeast and lactobacillus isolates were identified during spontaneous fermentation of mixed cereal gruels (rice, maize and millet) for 78 h at room temperature. The potential of these isolates to act as single starter was further studied in a fermentation set up for Masa (waina)...

  • Evaluation of an Enzyme Immunoassay for the Detection of Central Nervous System Tissue Contamination at the Slaughterhouse. Bozzetta, E.; Nappi, R.; Ru, G.; Negro, M.; Maurella, C.; Caramelli, M. // Journal of Food Protection;Sep2006, Vol. 69 Issue 9, p2289 

    Five lactic acid bacteria and two bifidobacteria strains were heat or irradiation inactivated. Inactivated cultures were evaluated for their effects on cytokines interleukin (IL) 6 and IL-8 production in human intestinal-like Caco-2 cells. For both heat- and irradiation-inactivated cultures,...

  • The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria. Valenčič, Vasilij; Mavsar, Dunja Bandelj; Bučar-Miklavčič, Milena; Butinar, Bojan; Čadež, Neža; Golob, Terezija; Raspor, Peter; Možina, Sonja Smole // Food Technology & Biotechnology;Jul-Sep2010, Vol. 48 Issue 3, p404 

    The objective of the research is to determine the leading microorganisms in spontaneous fermentations of table olives in Slovenian Istria. The influence of traditional regional and modified Spanish style technology on yeast and lactic acid bacteria population dynamics and on the quality of...

  • Human gut microbiota: onset and shaping through life stages and perturbations. Putignani, Lorenza // Frontiers in Cellular & Infection Microbiology;Nov2012, Vol. 2, p1 

    An introduction is presented in which the editor discusses various reports within the issue on topics including the Lactic Acid Bacteria, gut microbiota programming, and the introduction of culturomics.

  • X-ray Diffraction Study of the Complexes of SAICAR Synthase with Adenosinetriphosphate. Antonyuk, S. V.; Grebenko, A. I.; Levdikov, V. M.; Urusova, D. V.; Melik-Adamyan, V. R.; Lamzin, V. S.; Wilson, K. S. // Crystallography Reports;Jul2001, Vol. 46 Issue 4, p620 

    The three-dimensional structures of two enzyme–substrate complexes of SAICAR synthase from the yeast Saccharomycescerevisiae with adenosinetriphosphate (ATP) prepared under different conditions were studied by X-ray diffraction analysis and then refined. An enzyme molecule was shown to...

  • In Brief.  // Nature Reviews Microbiology;Oct2005, Vol. 3 Issue 10, p747 

    The article offers news briefs related to microbiology. An archaeal virus named ATV was discovered in an acidic hot spring in Pozzuoli, Italy which is found to cause lytic infection. Researchers from Los Alamos National Laboratory have released a report revealing that abundance of microorganisms...

  • EFFECT OF SACCHAROMYCES BOULARDII YEASTS ADDITION ON THE TASTE AND AROMATIC PROPERTIES OF KEFIR. Ivanova, G.; Momchilova, M.; Rumyan, N.; Atanasova, A.; Georgieva, N. // Journal of the University of Chemical Technology & Metallurgy;Mar2012, Vol. 47 Issue 1, p59 

    Kefir is a natural probiotic and contains vitamins, minerals, essential amino acids and easily digestible complete proteins that beneficially affect the human body. The subject of the present study is the improvement of gustatory and aromatic properties of Kefir culture. The effect of addition...

  • Production and Quality Assessment of "Ori-ese" (a fermented sorghum based food in Nigeria). Christianah, Adebayo-Tayo Bukola; Ebu, Needum Gladys // Nature & Science;Apr2013, Vol. 11 Issue 4, p93 

    "Ori-ese" - a fermented sorghum based food was produced, the microbiological and physicochemical quality was investigated. The microbial isolate during steeping and slurry fermentation consisted of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus cellobiosus, Lactobacillus...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics