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گواهی نمایه سازی مقاله DETOXIFICATION OF LACTOBACILLUS RHAMNOSUS AS PROBIOTIC IN YOGHURT

عنوان مقاله: DETOXIFICATION OF LACTOBACILLUS RHAMNOSUS AS PROBIOTIC IN YOGHURT
شناسه (COI) مقاله: NIAC01_284
منتشر شده در اولین کنفرانس بین المللی ایده های نو در کشاورزی در سال ۱۳۹۲
مشخصات نویسندگان مقاله:

Azin Karimi - Department of food science of technology,Islamic Azad Universit of Isfahan(khorasgan)
mohammad Goli - Department of food science of technology,Islamic Azad Universit of Isfahan(khorasgan)
M.H Marhamatizadeh - FoodHygieneDepartment,Veterinary Faculty,KazerunBranch, IslamicAzadUniversity,Kazerun

خلاصه مقاله:
Mycotoxin is fungal secondary metabolite that can contaminate food and feed and also cause toxic effects on a higher organism in both human and animals. Aflatoxin, the natural occurring mycotoxins are produced by various species of Aspergillus, a fungus specially, Aspergillus flavus and Aspergillus parasitocus. They have mutagenic carcinogenic and also teratogenic effects, reported to be involved in various health complications include liver cancer. Aflatoxin B1 (AFB1) has been known as the most potent toxin among various aflatoxins. When aflatoxin B1 and B2 contaminated food or feed is consumed, the toxins are metabolized to aflatoxins M1 and M2 and excreted into the tissues, biological fluids, and milk of lactating animals, including breast milk. Many methods suggested for control of aflatoxins such as chemical, physical and biological, but a great chance for reducing the presence of aflatoxins in food products is implemented through the utilization of certain types of nonpathogenic bacteria, such as the group of lactic acid bacteria (LAB). Lactobacillus rhamnosus is a Gram-positive bacterial strain of the probiotic bacteria which really is one of the most effective micro-organisms to binding aflatoxin. This study presents the effect of lactobacillus rhamnosus in reduction rate of aflatoxin in yogurt so that their lethal effect s could be minimized.Materials and Methods:Milk contaminated artificially with aflatoxin M1 (AFM1) at a level of 0.1(ppb).then after pasteurization starter YC-280 (2%) and Lactobacillus rhamnosus (1,3,5,gr/50 ml)were added and incubated at 42 ºC. The sample's AFM1 concentration was determined by a competitive Enzyme-Linked Immune Sorbant Assay (ELISA) method at the day of 2, 7, 14, 21 of refrigeration. The analysis of variance was done by SPSS 16 for determining the difference as the binding amount of aflatoxin M1 by different treatment of dose of bacteria. In addition, ANOVA variance analysis was also done for comparison of binding .AFM1 in yoghurt. DUNCAN test was used for determining the different groups after the variance analysis.Result and discussion:The analysis of yoghurt during the 21th day of refrigeration with various treatment of Lactobacillus rhamnosus showed that the maximum level of binding about 71.7% was for the treatment of 1gr/50 ml at second day .and mimun level of binding about 83.8% was for the 5gr/50 ml at the 21th day of refrigeration.this study showed that many of tested yogurt had signifiact difrences (p<0.05) in reduction the level of AFM1 .the probiotic effect of Lb.rhamnosus is a safe method that it can be used for detoxification without losing nutritional value.

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