Impact of Lactic Acid Bacteria Cells on the Aflatoxin B1 in Wheat Flour During Manufacture Fino Bread

Journal of Chemical Health Risks

دوره 13، شماره 1، خرداد 2023، صفحه 187-194   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2021.1911328.1195

نویسندگان

Mohamed T. Fouad¹؛ Moustafa El-Shenawy¹؛ Ahmed M.S. Hussein²؛ Tarek A. El-desouky^{* 3}

¹Department of Dairy, National Research Centre, Cairo12311, Egypt

²Food Technology Department, National Research Centre, Cairo 12311, Egypt

³Food Toxicology and Contaminants Department, National Research Centre, Cairo 12311, Egypt

چکیده

Lactic acid bacteria (LAB) play many function roles during the preparation food; one of those roles is to remove or reduce mycotoxins from contaminated food. Therefore, this study aimed to study the impact of five strains from LAB (Lactobacillus rhamnosus, Lactobacillus plantarum, Bifidobacterium bifidum, Streptococcus thermophilus and Lactobacillus reuteri) to reduce aflatoxin B₁ (AFB₁) during manufacturing Fino bread. Also, this study has been extended to evaluate the qualities and characteristics of the Fino bread manufactured by treated wheat flour by LAB cells. The data reflected that the percentages of reduction of AFB₁ after mixing ingredients were 9.7, 8.5, 7.04, 7.4 and 5.5% with addition L. rhamnosus, L. plantarum, Bifidobacterium bifidum, Str. Thermophilus and L. reuteri, respectively. Moreover, the results indicated that the addition of L. rhamnosus and L. plantarum cells given the highest percentage of removal AFB₁ after fermentation stage were 60.5 and 54.25%, respectively, while the lowest reduction of AFB₁ recorded with the addition of L. reuteri cells was 42.25%. AFB₁ reduction has reached 100% in blends treated with L. rhamnosus and L.plantarum cells in the final bread. The results indicated that the increase in water absorption and the dough development time as well as dough weakening. Finally, the addition of LAB cells didn't show any significant differences in taste, color, odor, and texture for the final bread.

کلیدواژه‌ها

Aflatoxin B1؛ Lactic acid bacteria؛ Reduction؛ Wheat flour؛ Manufacture؛ Fino bread

مراجع

1. Cherkani-Hassani A., Mojemmi B., Mouane N., 2016. Occurrence and levels of mycotoxins and their metabolites in human breast milk associated to dietary

habits and other factors: A systematic literature review. Trends Food Sci. Technol. 50, 56–69.

2. Schaarschmidt S., Fauhl-Hassek C., 2018. The Fate of mycotoxins during the processing of wheat for human consumption, Comprehensive Reviews in Food Science and Food Safety. 17, 556-593.
3. Udomkun P., Wiredu A.N., Nagle M., Müller J., Vanlauwe B., Bandyopadhyay R., 2017. Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application- A review. Food Control. 127-138.
4. Abeer H. Abd El-Rahim., Heba A.M. Abd El-Kader., Omaima M. Abd-El-Moneim., El-Desouky TA., Ibrahim M. Farag., 2014. Evaluation of Protective Role of Activated harcoal Against DNA Damage, Cytogenetic Changes and Reproductive Toxicity Induced by Aflatoxin B₁ in Mice.Int. J. Pharm. Sci. Rev. Res., 28(2), 69-82
5. Hamidi A., Mirnejad R., Yahaghi E., Behnod V., Mirhosseini A., Amani S., Sattari S., Khodaverdi Darian E., 2013. The aflatoxin B₁ isolating potential of two lactic acid bacteria. Asian Pac J Trop Biomed. 3(9), 732-736.

6.Darsanaki R.K., Kolavani M.H., Chakoosari M.M.D., Shalkeh S.E., Tajehmiri A., 2014. Biological control of aflatoxin B₁ by probiotic bacteria. Trends in Life Science. 3(1), 2319–4731.

7. Perczak A., Goliński P., Bryła M., Waśkiewicz A., 2018. The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins. Arh Hig Rada Toksikol. 69(1), 32-45
8. Fouad M.T., El-Desouky T.A., 2020. Anti-toxigenic effect of lactic acid bacteria against aspergillus spp isolated from wheat grains. The Open Microbiology Journal. 14, 252- 259.
9. Hernandez-Mendoza A., Guzman-De-Pena D., Gonzalez-Cordova A.F., Vallejo-Cordoba B., Garcia H.S., 2010. In vivo assessment of the potential protective effect of Lactobacillus casei Shirota against aflatoxin B₁. Dairy Sci Technol. 90, 729–740.
10. Damayanti E., Istiqomah L., Saragih J. E., Purwoko T., Sardjono., 2017. Characterization of lactic acid bacteria as poultry probiotic candidates with aflatoxin B₁ binding activities.  IOP Conference Series Earth and Environmental Science. 101(1),012030.
11. Sneath P.H.A., Mair N.S., Sharpe M. Elizabeth and Holt, J.G.Bergy’s manual of systematic bacteriology. (Eds.) Pub.Williams and Wilkins, 2009; 2605.
12. Milani J., Seyed Nazari S.S., Bamyar E., Maleki G., 2014. Effect of Bread Making Process on Aflatoxin Level Changes. J Chem  Health Risks. 4(4), 1-7.
13. Hussein A. M.S., Gamil E Ibrahim., 2019. Effects of various brans on quality and volatile compounds of bread. Foods and Raw Materials. 7(1), 116–124.
14. Mohamed, S. R., El-Desouky, T. A., Hussein, A. M. S., Mohamed, S. S., Naguib, K. M., 2016. Modified rice straw as adsorbent material to remove aflatoxin B1 from aqueous media and as a fiber source in fino bread. Journal of Toxicology, 2016(2), 10. doi. org/ 10. 1155/2016/6869582.
15. AACC, Approved Method of the AACC., 2000. American Association of Cereal Chemists, Saint Paul, Minn, USA, 10^th edition, 2000.

16.Yamazaki W.T., 1953. An alkaline water retention capacity test for the evaluation of cookie baking potentialities of soft winter wheat flour. Cereal Chemistry. 30, 242-246.

17. Kitterman J.S., Rubenthaler G.L., 1971. Assessing the quality of early generation wheat selection with the micro AWRC test. Cereal Science Today. 16, 313-328.
18. Russo P., Fares C., Longo A., Spano G., Capozzi V., 2017. Lactobacillus plantarum with broad antifungal activity as a protective starter culture for bread production. Foods. 6, 110.

19.Steel R. G. D., Torrie J.H., Dickey D.A., 1997. Principles and procedures of statistics: A biometrical approach. 3^rd ed McGraw Hill Book Co. Inc. New York: 400-428.

20. Milani J., Maleki G., 2014. Effects of processing on mycotoxin stability in cereals. Journal of Science of Food and Agriculture. 2372-2375.

21.Oluwafemi F., Da-Silva F.A., 2009. Removal of aflatoxins by viable and heat-killed lactobacillus species isolated from fermented maize. J Appl Biosci. 16(1), 871-76.

22. Haskard C.A., El-Nezami H.S., Kankaanpaa P.E., Salminen S., Ahokas J.T., 2001. Surface binding of aflatoxin B1 by lactic acid bacteria. Appl Environ Microbiol. 67(7), 3086-3091.

23.Milani J., Seyed Nazari S.S., Bamyar E., Maleki G., 2014. Effect of bread making process on aflatoxin level changes. J Chem Health Risks. 4(4), 1-7.

24. Elsanhoty R.M., Ramadan M.F., El-Gohery S.S., Abol-Ela M.F., Azeke M.A., 2013. Ability of selected microorganisms for removing Aflatoxins in vitro and fate of aflatoxins in contaminated wheat during baladi bread baking. Food Control. 33, 287–292.
25. Hadaegh H., Seyyedain Ardabili S., Tajabadi Ebrahimi M., Chamani M., Azizi Nezhad R., 2017. The impact of different lactic acid bacteria sourdoughs on the quality characteristics of toast bread. J Food Qual. 1–11.
26. Clarke C., Schober T.J., and Arendt E., 2002. The effect of single strain and traditional mixed strain starter culture on rheological properties of wheat dough and bread quality. Cereal Chemistry. 79. 640–647.
27. Komlenić D.K., Ugarčić-Hardi Ž., Jukić M., 2010. Wheat dough rheology and bread quality affected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition. International Journal of Food Science & technology. 45(7),1417-1425.

28.Van Hijum S., Kralj S., Ozimek L.K., Dijkhuizen L., van Geel-Schutten I.G.H., 2006. Structure-function relationships of glucansucrase and fructansucrase enzymes from lactic acid bacteria. Microbiol. Mol Biol Rev. 70, 157–176.

29. Hesham M. Elhariry., Ramadan M. Mahmoud., Amal A. Hassan., Mohamed A. Aly., 2011. Development of Co-Culture Sourdough Systems for Improving Bread Quality and Delaying Staling. Food Biotechnology. 25(3), 252-272.

30. Zhao Y., Fei T., Wang Y., Lee B.H., Shim J.H., Xu B., Li Z., Li X., 2019. Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility. Food Hydrocoll. 96, 134–139.