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Fate of aflatoxin B-1 in fermented dairy products

✍ Scribed by Samuel E. Megalla; Mohamed A. Mohran

Publisher
Springer Netherlands
Year
1984
Tongue
English
Weight
216 KB
Volume
88
Category
Article
ISSN
0301-486X

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✦ Synopsis

Polyacrylamide gel electropheresis and thin layer chromatography (TLC) were applied to detect the fate of aflatoxin B-1 in milk fermented with an active culture of Streptococcus lactis (ATCC-11454). TLC analysis revealed the formation of two fluorescent metabolites (B2a and R0) in fermented milk. Electropheretic analysis of both casein and whey protein showed fluorescent bands in the region of Kappa-casien and immunoglobulin which are glycoproteins in nature. The transformation of B-1 to the nontoxic metabolite B2a and the less toxic compound aflatoxicol (R0) reflects the preference for fermented dairy products in consumption in order to reduce chances of toxicity.

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✍ J. Leitao; J. Bars; J. -R. Bailly πŸ“‚ Article πŸ“… 1989 πŸ› Springer Netherlands 🌐 English βš– 235 KB

Production of aflatoxins by Aspergillus ruber THOM and CHURCH was first reported by KULIK and HOLADAY (1967), although these results have lacked confirmation, In this paper we provide evidence that this fungal strain produces aflatoxins. This finding has implications for food hygiene, especially in