Decontamination of Aflatoxins by Lactic Acid Bacteria
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REVIEW ARTICLE
Decontamination of Aflatoxins by Lactic Acid Bacteria Aiping Liu1 · Yiliu Zheng1 · Lang Liu1 · Shujuan Chen1 · Li He1 · Xiaoling Ao1 · Yong Yang1 · Shuliang Liu1 Received: 15 March 2020 / Accepted: 17 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Aflatoxins are toxic secondary metabolic products, which exert great hazards to human and animal health. Decontaminating aflatoxins from food ingredients to a threshold level is a prime concern for avoiding risks to the consumers. Biological decontamination processes of aflatoxins have received widespread attention due to their mild and environmental-friendly nature. Many reports have been published on the decontamination of aflatoxins by microorganisms, especially lactic acid bacteria (LAB), a well-explored probiotic and generally recognized as safe. The present review aims at updating the decontamination of produced aflatoxins using LAB, with an emphasis on the decontamination mechanism and influence factors for decontamination. This comprehensive analysis provides insights into the binding mechanisms between LAB and aflatoxins, facilitating the theoretical and practical application of LAB for decontaminating hazardous substances in food and agriculture.
Introduction Food contaminants pose great challenges to food safety, and foods contaminated by mycotoxins are a global concern given their toxicity. Mycotoxins are toxic secondary metabolites of low molecular weight produced by naturally occurring fungi [1], which includes the genera: Aspergillus, Penicillium, Fusarium, and Alternaria [2, 3]. Generally, certain kinds of mycotoxins can be produced by several different fungal species, even genera. It is reported that 25% of the world’s crops are affected by mycotoxins. To date, more than 400 different mycotoxins are reported, and aflatoxins, ochratoxins, fumonisins, zearalenone, deoxynivalenol as well as patulin are frequently encountered in food. Among these secondary metabolites, aflatoxins are the most toxic and widely distributed [4]. Aflatoxins are primarily produced by fungi, like Aspergillus flavus (A. flavus) and A. parasiticus, along with some other fungi of Aspergillus species (A. pseudotamarii, A. bombycis, A. nomius, and A. ochraceoroseus) [5, 6]. Several chemical forms of aflatoxins, such as aflatoxin B1 (AFB1), AFB2, AFM1, AFG1, and A FG2, have been identified as * Aiping Liu [email protected] * Shuliang Liu [email protected] 1
College of Food Science, Sichuan Agricultural University, Ya’an 625014, Sichuan, People’s Republic of China
contaminants in various foods, including beans, peanuts, corn, dairy product or other animal-/plant products [4, 7]. Among the aflatoxins, A FB1 is regarded as the most toxic and the most potent (in some species) naturally occurring chemical liver carcinogen among all the aflatoxins [8]. Scientific studies employing physical, chemical, natural phytochemical and biological processes have been tried to seek an effective strategy to decontaminate aflato
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