期刊
FOOD RESEARCH INTERNATIONAL
卷 137, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2020.109505
关键词
Yeasts; AFB(1); AFM(1); Binding; Food products; Meta-analysis
资金
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [2017/20081-6]
The aflatoxins are hepatotoxic and carcinogenic metabolites produced by Aspergillus species during growth on crop products. In this regard, a systematic review to collect the quantitative data regarding the in vitro capacity of yeasts-based products to bind to aflatoxin B-1 (AFB(1)) and/or aflatoxin M-1 (AFM(1)) was performed. After screening, 31 articles which met the inclusion criteria was included and then the pooled decontamination of aflatoxins in the defined subgroups (the type of foods, pH, contact time, temperature, yeast species, and aflatoxin type) was calculated by the random effect model (REM). The overall binding capacity (BC) of aflatoxins by yeast was 52.05% (95%CI: 49.01-55.10), while the lowest and highest aflatoxins' BC were associated with Yeast Extract Peptone (2.79%) and ruminal fluid + artificial saliva (96.21%), respectively. Regarding the contact time, temperature, pH and type of aflatoxins subgroups, the binding percentages varied from 50.83% (> 300 min) to 52.66% (1-300 min), 50.71% (0-40 degrees C) to 88.39% (> 40 degrees C), 43.03% (pH: 3.1-6) to 44.56% (pH: 1-3) and 59.35% (pH > 6), and 48.47% (AFB(1)) to 69.03% AFM(1), respectively. The lowest and highest aflatoxins' BC was related to C. fabianii (18.45%) and Z. rouxii (86.40%), respectively. The results of this study showed that variables such as temperature, yeast, pH and aflatoxin type can be considered as the effective factors in aflatoxin decontamination.
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