تأثیر سوش‌های مختلف از ساکارومایسس سرویزیه در کاهش میزان آفلاتوکسین‌های B1، B2، G1 و G2
محورهای موضوعی :
علوم و صنایع غذایی
روح‌الله کرمی‌اسبو
1
(استادیار مؤسسه تحقیقات گیاه پزشکی کل کشور، تهران، ایران)
منصوره میرابولفتحی
2
(استاد مؤسسه تحقیقات گیاه پزشکی کل کشور، تهران، ایران)
تاریخ دریافت : 1393/09/18
تاریخ پذیرش : 1395/09/03
تاریخ انتشار : 1395/09/01
کلید واژه:
آفلاتوکسین,
HPLC,
ساکارومایسس سرویزیه,
ستون ایمنوافینیتی,
چکیده مقاله :
ساکارومایسس سرویزیه ((Saccharomyces cerevisiae یکی از مهم‌ترین میکروارگانیسم‌های درگیر در تخمیر مواد غذایی در سرتاسر جهان است که گزارش‌های مختلفی از اثر این میکروارگانیسم بر جذب آفلاتوکسین‌ها منتشر شده است. هدف این مطالعه تأثیر سوش‌های مختلف ساکارومایسس سرویزیه بر کاهش آفلاتوکسین‌های B1، B2، G1 و G2 بود. برای این منظور سویه‌های استاندارد 5052 PTCC و 5269 PTCC ساکارومایسس سرویزیه تهیه و در محیط Yeast Mold Agar کشت گردید. سوسپانسیون حاوی 107 سلول ساکارومایسس سرویزیه در میلی‌لیتر بر روی محلول حاوی مخلوط هر یک از آفلاتوکسین‌های B1 ، B2، G2 و G1با غلظت ng/ml 20 درون بافر نمک فسفات (pH= 7.2) اثر داده شدند. میزان آفلاتوکسین باقی‌مانده در محلول با استفاده از روش HPLC و ستون‌های ایمنوافینیتی مورد بررسی قرار گرفت. مقایسه نتایج نشان داد که میزان کاهش آفلاتوکسین‌ها و زمان اثرگذاری سوش‌ها متفاوت است. در زمان 320 دقیقه سوش 5052 توانستآفلاتوکسین B1، B2، G1 و G2 را به‌ترتیب 2/11، 9/13، 0/8 و 1/8 درصد کاهش دهد، در حالی که در همین مدت سوش 5269 به‌ترتیب 5/9، 0/8، 3/2 و 2/16 درصد، قدرت کاهش آفلاتوکسین‌ها را داشت. نتایج مطالعه حاضر بیان‌کننده این مسئله است که سوش‌های مختلف از ساکارومایسس پاسخ‌های مختلفی به آفلاتوکسین‌ها می‌دهند و برای جذب نیاز به زمان کافی دارند.
چکیده انگلیسی:
Saccharomyces cerevisiae is one of the major microorganisms widely used in food fermentation, and the ability of its strains to reduce the level of aflatoxins has been reported. The aim of this study was to test the capability of S. cerevisiae strains on reduction of aflatoxin B1, B2, G1 and G2 levels. For this reason, standard strains of PTCC 5052 and PTCC 5269 were cultivated on Yeast Mold Agar. Afterwards, cell suspension containing 107 cell/ml was spiked into PBS (pH= 7.2) containing 20 ng/ml of each B1, B2, G2 and G1 aflatoxins. Aflatoxin levels were determined using HPLC and immunoaffinity columns. The results show that different strains of S. cerevisiae reduced the aflatoxin levels in a different rate and various durations. At the time 320 min the PTCC 5052 strain reduced the aflatoxin B1, B2, G1 and G2 levels to 11.2 , 13.9, 8.0 and 8.1%, respectively; meanwhile, these results for the PTCC 5269 strain 9.5, 8.0, 2.3 and 16.2%, respectively. Results suggested that different strains of S. cerevisiae had a different reduction rate on aflatoxins. Moreover, the strains need to have sufficient time to absorb the maximum amounts of aflatoxin.
منابع و مأخذ:
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· Khanafari, A., Soudi, H., Miraboulfathi, M. and Karami-Osboo, R. (2007). An in vitro investigation of aflatoxin B1 biological control by Lactobacillus plantarum. Pakistan Journal of Biological Sciences. 10: 1596-1603.
· Kollar, R., Reinhold, B.B., Petrakova, E., Yeh, H.J., Ashwell, G., Drgonova, J. et al. (1997). Architecture of the yeast cell wall. Beta 1, 6-glucan interconnects mannoprotein, beta 1, 3-glucan, and chitin. Journal of Biological Chemistry. 272: 17762–17775.
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· Piotrowska, M. and Masek, A. (2015). Saccharomyces cerevisiae cell wall components as tools for Ochratoxin A decontamination. Toxins, 7(4): 1151–1162.
· Prado, G., Madeira, J.E. and Morais, V.A. (2011 .(Reduction of aflatoxin B1 in stored peanuts (Arachis hypogaea L.) using Saccharomyces cerevisiae. Journal of Food Protection; 74: 1003-1006.
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· Rose, A.H. and G. Vijayahkeshima. (1993). Baker’s yeast. In: The Yeasts, Vol. 5. A.H. Rose and J.S. Harrison (Eds), Academic Press, London, 357-397.
· Shetty, P., Hald, B. and Jespersen, L. (2007). Surface binding of aflatoxin B1 by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods. International journal of Food Microbiology, 113, 41–46.
· Siemiatycki, J., Richardson, L., Straif, K., Latreille, B., Lakhani, R., Campbell, S. et al. Listing occupational carcinogens. Environmental Health Perspectives, 112: 1447-1459.
· Smith, T.K., Modirsanei, M. and MacDonald, E.J. (2000). The use of binding agents and amino acids supplements for dietary treatment of Fusarium mycotoxicoses. In: Biotechnology in the Feed Industry. Proceedings of the 16th Annual Symposium. Lyons, T.P. and Jacques, K.A. (Eds), Nottingham University Press, UK. pp 383-390.
· Watson, D.C. (1993). Yeasts in distilled alcoholic-beverage production. In: The Yeasts, Vol. 5. Rose, A.H. and Harrison, J.S. (Eds), Academic Press, London, 215-244.
· Wu, Q., Jezkova, A., Yuan, Z., Pavlikova, L., Dohnal, V. and Kuca. K. (2009). Biological degradation of aflatoxins. Drug Metabolism Reviews, 41(1):1-7
· Yiannikouris, A., Francois, J., Poughon, L., Dussap, C.G., Bertin, G., Jeminet, G. and et al. (2004). Adsorption of zearalenone by beta-D-glucans in the Saccharomyces cerevisiae cell wall. Journal of Food Protection, 67: 1195–1200.
Nesheim, S., Trucksess, M.W. and Page, S.W. (1999). Molar absorptivities of aflatoxins B1, B2, G1, and G2 in acetonitrile, methanol, and toluene-acetonitrile (9 + 1) (modification of AOAC Official Method 971.22): collaborative study. Journal of AOAC International, 82(2): 251-258.
_||_
·Anonymous, AOAC. (1990). Official Methods of Analysis of AOAC International, 17th ed. AOAC International, Gaithersburg, MD, USA. Official method 49.2.02.
· Ahlberg, S.H., Joutsjoki, V. and Korhonen, H.J. (2015). Potential of lactic acid bacteria in aflatoxin risk mitigation. International Journal of Food Microbiology. 207: 87-102.
· Ashton Acton, Q. (2013). Saccharomycetales-Advances in Research and Treatment: Edition: Scholarly Brief. p. 159.
· Azimi, M, Gholampour A,I,, Rouhi, S. and Zaboli, F. (2015). Biological reduction of aflatoxin B1 in wheat flour using yeast Saccharomyces cerevisiae. iranian South Medical Journal, 18(4): 701-710.
· Bata, A. and Lasztity, R. (1999). Detoxification of mycotoxin contaminated food and feed by microorganisms. Trends in Food Science and Technology, 10: 223–228.
· Baptista, A.S., Horii, J., Calori-Domingues, M.A., da Gloria, E.M., Salgado, J.M. and Vizioli, M.R. (2004). The capacity of manno-oligosaccharides, thermolysed yeast and active yeast to attenuate aflatoxicosis. World Journal of Microbiology and Biotechnology 20: 474–748.
· El-Nezami, H., Kankaanpaa, P., Salminen, S. and Ahokas, J. (1998). Ability of dairy strains of lactic acid bacteria to bind a common food carcinogen, aflatoxin B1. Food and Chemical Toxicology 36: 321–326.
· Gratz, S., Wu, Q.K., El-Nezami, H., Juvonen, R.O., Mykkänen, H. and Turner, P.C. (2007). Lactobacillus rhamnosus strain GG reduces aflatoxin B1 transport, metabolism and toxicity in caco-2 cells. Applied and Environmental Microbiology, 73: 3958–3964.
· Guan, S., Ji, C., Zhou, T., Li, J., Ma, Q and Niu, T. (2008). Aflatoxin B1 degradation by Stenotrophomonas maltophilia and other microbes selected using coumarin medium. International Journal of Molecular Sciences, 9: 1489-1503
· Hammond, J.R.M. (1993) Brewer’s yeasts. In: The Yeasts, Vol. 5, Rose, A.H. and Harrison, J.S. (Eds) Academic Presss, London, 7-67.
· Huwig, A., Freimund, S., Kappeli, O., Dutler, H. (2001). Mycotoxin detoxication of animal feed by different adsorbents. Toxicology Letters 122, 179–188.
· IPCS. (2001) International Program on Chemical Safety. World Health Organization Geneva, p. 345.
· Institute of Standards and Industrial Research of Iran. (2011). Food and Feed Stuffs: Determination of aflatoxins B & G by HPLC method using immunoaffinity column clean up-Test method. ISIRI No. 6872 [In Persian].
· International Organization for Standardization (ISO), (2011). Water for analytical laboratory use - Specification and test methods. ISO No. 3696.
· Jespersen, L. (2003). Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. FEMS Yeast Research 3, 191–200.
· Karami-Osboo, R., Mirabolfathy, M., Kamran, R., Shetab-Boushehri, M. and Sarkari, S. (2012). Aflatoxin B1 in maize harvested over 3 years in Iran. Food Control, 23(1): 271–274.
· Khanafari, A., Soudi, H., Miraboulfathi, M. and Karami-Osboo, R. (2007). An in vitro investigation of aflatoxin B1 biological control by Lactobacillus plantarum. Pakistan Journal of Biological Sciences. 10: 1596-1603.
· Kollar, R., Reinhold, B.B., Petrakova, E., Yeh, H.J., Ashwell, G., Drgonova, J. et al. (1997). Architecture of the yeast cell wall. Beta 1, 6-glucan interconnects mannoprotein, beta 1, 3-glucan, and chitin. Journal of Biological Chemistry. 272: 17762–17775.
· Kusumaningtyas, E., R. Widiastuti and R. Maryam. (2006). Reduction of aflatoxin B1 in chicken feed by using Saccharomyces cerevisiae, Rhizopus oligosporus and their combination. Mycopathologia, 162: 307–311.
· Piotrowska, M. and Masek, A. (2015). Saccharomyces cerevisiae cell wall components as tools for Ochratoxin A decontamination. Toxins, 7(4): 1151–1162.
· Prado, G., Madeira, J.E. and Morais, V.A. (2011 .(Reduction of aflatoxin B1 in stored peanuts (Arachis hypogaea L.) using Saccharomyces cerevisiae. Journal of Food Protection; 74: 1003-1006.
· Rahie, S., Razvi, S.H. and Jomeh, E.Z. (2010). The ability of Saccharomyces cerevisiae strain in aflatoxin reduction in pistachio nuts. Journal of Food Science and Technology, 7: 81-88. [In Persian].
· Rose, A.H. and G. Vijayahkeshima. (1993). Baker’s yeast. In: The Yeasts, Vol. 5. A.H. Rose and J.S. Harrison (Eds), Academic Press, London, 357-397.
· Shetty, P., Hald, B. and Jespersen, L. (2007). Surface binding of aflatoxin B1 by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods. International journal of Food Microbiology, 113, 41–46.
· Siemiatycki, J., Richardson, L., Straif, K., Latreille, B., Lakhani, R., Campbell, S. et al. Listing occupational carcinogens. Environmental Health Perspectives, 112: 1447-1459.
· Smith, T.K., Modirsanei, M. and MacDonald, E.J. (2000). The use of binding agents and amino acids supplements for dietary treatment of Fusarium mycotoxicoses. In: Biotechnology in the Feed Industry. Proceedings of the 16th Annual Symposium. Lyons, T.P. and Jacques, K.A. (Eds), Nottingham University Press, UK. pp 383-390.
· Watson, D.C. (1993). Yeasts in distilled alcoholic-beverage production. In: The Yeasts, Vol. 5. Rose, A.H. and Harrison, J.S. (Eds), Academic Press, London, 215-244.
· Wu, Q., Jezkova, A., Yuan, Z., Pavlikova, L., Dohnal, V. and Kuca. K. (2009). Biological degradation of aflatoxins. Drug Metabolism Reviews, 41(1):1-7
· Yiannikouris, A., Francois, J., Poughon, L., Dussap, C.G., Bertin, G., Jeminet, G. and et al. (2004). Adsorption of zearalenone by beta-D-glucans in the Saccharomyces cerevisiae cell wall. Journal of Food Protection, 67: 1195–1200.
Nesheim, S., Trucksess, M.W. and Page, S.W. (1999). Molar absorptivities of aflatoxins B1, B2, G1, and G2 in acetonitrile, methanol, and toluene-acetonitrile (9 + 1) (modification of AOAC Official Method 971.22): collaborative study. Journal of AOAC International, 82(2): 251-258.
