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Type: Artigo
Title: In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins
Author: Campagnollo, Femanda B.
Franco, Larissa T.
Rottinghaus, George E.
Kobashigawa, Estela
Ledoux, David R.
Dakovic, Aleksandra
Oliveira, Carlos A. F.
Abstract: In vitro tests were performed to determine the ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae to bind aflatoxin B-1 (AFB(1)), zearalenone (ZEA), ochratoxin A (OTA) and deoxynivalenol (DON). BFR was obtained from a microbrewery, dried and ground, resulting in approximately 1.0 x 10(10) S. cerevisiae cells g(-1) BFR. Binding assays consisted of suspending BFR (100 mg) in 10 mL of buffer solution (pH 3.0 or 6.5) spiked with AFB(1), ZEA, OTA or DON (2.0 mu g ml(-1) of each mycotoxin), incubation (60 min, 25 degrees C) followed by centrifugation. The supernatants were analyzed by high performance liquid chromatography. BFR had higher binding capacity for ZEA (75.1% and 77.5% at pH 3.0 and 6.5, respectively), when compared with AFB(1), OTA and DON (less than 60% and 40% at pH 3.0 and 6.5, respectively). BFR also produced linear isotherms for ZEA at both pH values, hence indicating a potential application of industrial fermentation by-products containing yeast cells in reducing the bioavailability of ZEA in contaminated feedstuffs. However, in vivo studies are required to prove its efficacy in livestock and poultry
Subject: Zearalenona
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2015.08.032
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

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