Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/46573

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dc.contributor.authorTaheur, Fadia Benpor
dc.contributor.authorFedhila, Kaispor
dc.contributor.authorChaieb, Kamelpor
dc.contributor.authorKouidhi, Bochrapor
dc.contributor.authorBakhrouf, Aminapor
dc.contributor.authorAbrunhosa, Luíspor
dc.date.accessioned2017-10-03T18:08:24Z-
dc.date.available2017-10-03T18:08:24Z-
dc.date.issued2017-07-19-
dc.identifier.citationTaheur, Fadia Ben; Fedhila, Kais; Chaieb, Kamel; Kouidhi, Bochra; Bakhrouf, Amina; Abrunhosa, Luís, Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains. International Journal of Food Microbiology, 251, 1-7, 2017por
dc.identifier.issn0168-1605por
dc.identifier.urihttp://hdl.handle.net/1822/46573-
dc.description.abstractA strategy to reduce the deleterious effects of mycotoxins is to use dietary supplements that contain microorganisms that bind mycotoxins and diminish their gastrointestinal absorption. Novel strains were isolated from a Kefir culture and assessed for their mycotoxin adsorption and biotransformation ability. The most active strains were identified using DNA sequencing, and the stability of microorganism/mycotoxin complexes was evaluated using buffer solutions to simulate the pH conditions in the gastrointestinal tract. Our results showed that the microorganism consortium of Kefir grains adsorbed 82 to 100% of aflatoxin B1 (AFB1), zearalenone (ZEA) and ochratoxin A (OTA) when cultivated in milk. The main strains that were capable of mycotoxin adsorption were identified as Lactobacillus kefiri, Kazachstania servazzii and Acetobacter syzygii. The strain L. kefiri KFLM3 was the most active, adsorbing 80 to 100% of the studied mycotoxins when cultivated in milk. Nonetheless, the strain K. servazzii KFGY7 retained more mycotoxin after the desorption experiments (65, 69 and 67% for AFB1, OTA and ZEA, respectively). These findings suggest that Kefir consumption may help to reduce gastrointestinal absorption of these mycotoxins and consequently reduce their toxic effects. The isolated strains may be of interest for the development of fermented dairy products for human consumption that have a new probiotic characteristic, the adsorption of mycotoxins.por
dc.description.sponsorshipThis study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of the UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684), by the BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte and by the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462). Luís Abrunhosa was supported by a grant, UMINHO/BPD/51/2015, from the project UID/BIO/04469/2013 financed by FCT/MEC (OE).por
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876/147337/PTpor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/126270/PTpor
dc.relationinfo:eu-repo/grantAgreement/FCT/COMPETE/126270/PTpor
dc.relationUMINHO/BPD/51/2015por
dc.relationinfo:eu-repo/grantAgreement/FCT/5876/147337/PTpor
dc.rightsopenAccesspor
dc.subjectKefirpor
dc.subjectAdsorptionpor
dc.subjectMycotoxinspor
dc.subjectLactobacillus kefiripor
dc.subjectAcetobacter syzygiipor
dc.subjectKazachstania servazziipor
dc.titleAdsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grainspor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionhttp://www.journals.elsevier.com/international-journal-of-food-microbiology/por
dc.commentsCEB46738por
degois.publication.firstPage1por
degois.publication.lastPage7por
degois.publication.locationNetherlands-
degois.publication.volume251por
dc.date.updated2017-08-03T11:08:42Z-
dc.identifier.essn0168-1605por
dc.identifier.doi10.1016/j.ijfoodmicro.2017.03.021por
dc.identifier.pmc28376398por
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersionpor
dc.subject.wosScience & Technologypor
sdum.journalInternational Journal of Food Microbiologypor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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