In vitro effect of Lactobacillus rhamnosus GG on reduction of aflatoxin B₁

Abstract

Purpose

Since a sound detoxification method is needed for controlling aflatoxin B₁ (AFB₁), as one of the most harmful mycotoxins in animal production and food industry, this study was performed. The paper aims to discuss these issues.

Design/methodology/approach

This study was conducted to examine the ability of Lactobacillus rhamnosus strain GG to remove AFB₁ from liquid media. The binding of AFB₁ to Lb. rhamnosus GG was studied for viable, heat-killed and acid-killed bacteria. AFB₁ at concentrations (5, 10 and 20 μg/l) was added to the bacterial culture (109 cfu/ml) in MRS broth medium and incubated at 25°C for 4, 12 and 24 h. The aflatoxin-binding capacity of the strain was quantified by the amount of unbound AFB₁ using ELISA technique.

Findings

Results showed the AFB₁-binding capacity of viable, heat-killed and acid-killed bacteria was about 43, 49 and 50 percent, respectively. The percentage of AFB₁ removed was the highest amount in low (5 μg/l) and high (20 μg/l) concentrations, and there was no significant difference between them (p=0.05). These findings suggest that lactic acid bacteria can be exploited as an approach to detoxification of aflatoxins from foods.

Practical implications

This method is safe because non-viable bacteria have more ability to remove toxin than viable bacteria, and also it is an effective method with 50 percent approximately toxin removal.

Originality/value

Since there has been no research on the ability of this strain on the removal of AFB₁, the authors assessed the ability of the strain in high levels of AFB₁.

Citation

Rahnama Vosough, P., Mohamadi Sani, A., Mehraban, M. and Karazhyan, R. (2014), "In vitro effect of Lactobacillus rhamnosus GG on reduction of aflatoxin B₁", Nutrition & Food Science, Vol. 44 No. 1, pp. 32-40. https://doi.org/10.1108/NFS-11-2012-0122