September 22, 2017 Journal article Open Access

lF.Saladino; E.Posarelli; C.Luz; F.B.Luciano; M.T.Rodriguez-Estrada; J.Mañes; G.Meca

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    <subfield code="a">&lt;p&gt;Aflatoxins (AFs) are produced mainly by the molds Aspergillus flavus and Aspergillus parasiticus. Aflatoxin&lt;br&gt;
B1 (AFB1) is classified as carcinogenic to humans. The aim of this study was to evaluate the capacity of&lt;br&gt;
different strains of Lactobacilli (Lb.) and Bifidobacteria (Bf.) to reduce the bioaccessibility of AFB1 and&lt;br&gt;
aflatoxin B2 (AFB2), spiked in loaf bread, using a dynamic in vitro simulated gastrointestinal digestion&lt;br&gt;
system. Aliquots of 20 mL of gastric and duodenal fluids were sampled for the determination of the&lt;br&gt;
mycotoxins gastric and duodenal bioaccessibility respectively, by liquid-chromatography coupled to the&lt;br&gt;
mass spectrometry in tandem (LC&amp;ndash;MS/MS). A reduction of AFs bioaccessibility compared to the control&lt;br&gt;
(digestion without bacterial strains) was evidenced. The strains that evidenced the highest gastric and&lt;br&gt;
duodenal bioaccessibility reductions of AFB1 and AFB2 were Lb. johnsoni CECT 289, Lb. reuteri CECT 725,&lt;br&gt;
Lb. plantarum CECT 220 and Lb. casei CECT 4180, with values ranging from 76.38 to 98.34% for AFB1 and&lt;br&gt;
from 77.14 to 98.66% for AFB2. These results suggest that a food enriched with specific probiotic&lt;br&gt;
microorganisms and consumed at the same time as food contaminated with AFs, could reduce the risk&lt;br&gt;
associated to the intake of these toxic compounds contained in food.&lt;/p&gt;</subfield>
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