Aflatoxin Reduction Mechanism of Probiotics | Abstract
Journal of Probiotics & Health

Journal of Probiotics & Health
Open Access

ISSN: 2329-8901


Aflatoxin Reduction Mechanism of Probiotics

Masresha Minuye*

Mycotoxins are secondary metabolites produced by various toxigenic fungi produced by Aspergillus, Fusarium, and Penicillium. They have mutagenic, teratogenic, carcinogenic effects for both humans and animals. Among the different mycotoxins, aflatoxins (AFs) are the most potent and it is a secondary metabolite produced primarily by Aspergillus flavus and Aspergillus parasitic in agricultural food staff such as peanuts, maize grains, cereals, and animal feed. The most abundance and heat stability of these mycotoxins during food and feed processing pose serious health problems in humans and animals. Therefore, to overcome this problem using biological detoxification method is the best. So, this review aims to see the effectiveness of the biological detoxification methods of aflatoxin, and reduction mechanisms. Probiotics are one of the biological control of mycotoxin and which are regulated as dietary supplements and foods, consist of yeast or bacteria. Using different probiotics aflatoxin can reduce its bioavailability and absorption in the gut. The action of microorganisms on mycotoxins and their mechanism of action has based the competition for nutrients with entering pathogens, interactions, the competitive exclusion for adhesion sites (barrier function of the intestinal epithelium), by binding with the cell wall of the bacteria and by changing its toxicity to nontoxic substances. The ability of aflatoxin reduction potentials of probiotics bacteria is different depending on the type of the bacteria, the concentrations of the bacteria, and the PH conditions. It is important to study the chemical interactions between the cell wall of probiotic bacteria, and its related components with aflatoxin molecules that could be satisfied to provide further justification of probiotics as adsorbent of aflatoxin. The best way to prevent the aflatoxin prevalence in agricultural products are making suitable conditions of harvesting and storage but if that could be impossible, could be better to eat fermented foods (yogurt or dairy drinks) or taking probiotics since they are available as capsules, tablets, packets, or powders to reduce the toxicity of the toxin.

Published Date: 2021-03-01; Received Date: 2021-02-08