ABILITY OF Saccharomyces cerevisiae TO REDUCE AFLATOXIN M1 IN MINAS FRESCAL CHEESE AND EVALUATION OF BINDING BY SCANNING ELECTRON MICROSCOPY

vol. 4, 2019 - 110238
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Abstract

Aflatoxin M1 (AFM1) is a product of aflatoxin B1 (AFB1) metabolism in the liver; consequently, it is carried over to dairy products. Yeasts are non-photosynthetic microorganisms with the separate nucleus and complex life cycle. It is known that Saccharomyces cerevisiae (SC) can eliminate mycotoxins from feed through by different actions. The ability of these yeast to binding AFM1 can be attributed to the esterified glucomannan. The present study aimed tested the ability of SC to reduce AFM1 in Minas frescal cheese contaminated artificially (2.5 μg/kg) and evaluate the probable binding of SC to AFM1 by scanning electron microscopy (SEM). The cheeses were produced in triplicate in the Laboratory of Microbiology and Mycotoxicology of Food from the Faculty of Animal Science and Food Engineering of the University of São Paulo. Twelve cheeses with 250 grams each were prepared for the tests of the four treatments: cheese, cheese with SC, cheese with AFM1 and cheese with AFM1 and SC. The SC were used inactivated at concentration 1010 CFU/mL. The ability of SC to reduce AFM1, and the binding between SC and AFM1, were evaluated over time and the AFM1 determinations on the cheeses were performed on the second day and the thirtieth day after manufacturing. AFM1 quantification in cheese achieved by injection into a HPLC system (limit of detection 0.017 µg/kg) and the evaluation of binding was performed by SEM. Cheeses without AFM1 did not show any level of AFM1. In the groups containing AFM1, cheeses with AFM1 and SC, obtained a reduction percentage of 38%. SEM analysis demonstrated that SC is able to adsorb AFM1, which appeared as small patches on the wall of SC cells, corroborating with the result obtained in the quantification. SC showed a good reduction capacity of AFM1.

Institutions
  • 1 Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP)
  • 2 Departamento de Engenharia de Alimentos / USP
Track
  • 4. Alimentação e saúde (AS)
Keywords
aflatoxins
binding capacity
microscopy