Innovative application of postbiotics, parabiotics and encapsulated Lactobacillus plantarum RM1 and Lactobacillus paracasei KC39 for detoxification of aflatoxin M1 in milk powder

2021 ◽  
pp. 1-7
Author(s):  
Karima Mogahed Fahim ◽  
Ahmed Noah Badr ◽  
Mohamed Gamal Shehata ◽  
Eman Ibrahim Hassanen ◽  
Lamiaa Ibrahim Ahmed
Keyword(s):  
Lactobacillus Plantarum ◽  
Milk Powder ◽  
Lactobacillus Paracasei ◽  
Aflatoxin M1 ◽  
Encapsulated Cells ◽  
Infant Formulae ◽  
The Usa ◽  
Elisa Technique ◽  
European Standards ◽  
Reconstituted Milk

Abstract This study aimed to evaluate aflatoxin M1 (AFM1) level in milk powder and infant milk formulae, in addition to applying innovative methods for AFM1 & AFB1 detoxification. Fifty random samples of milk powder and infant formulae (25 of each) were collected from the Egyptian markets for assessing AFM1 level using ELISA technique. Bioactive components comprising cell free supernatants (postbiotic), acid-dead cells (parabiotic) and the encapsulated-cells of Lactobacillus plantarum RM1 and Lactobacillus paracasei KC39 were evaluated for their antifungal activity against toxigenic mold strains and their impact on AFB1 and AFM1 reduction in reconstituted milk powder. AFM1 concentration in unpacked milk powder was higher than that of packed samples and infant formulae, although these differences were not significant (P > 0.05). About 96.0, 29.4 and 25.0% of the tested infant formulae, unpacked, and packed milk powder were unacceptable in terms of the AFM1 limit defined by Egyptian and European standards, while all samples were in accordance with the USA/FDA standard. All tested mycotoxigenic strains were sensitive to the different treatments of the probiotics with the highest sensitivity regarding Fusarium strain with L. paracasei KC39 compared to other genera. The degradation ratios of AFM1 using the bioactives of the L. paracasei KC39 were higher than that of L. plantarum RM1 bioactives. Additionally, KC39 parabiotic manifested the best AFB1 reduction (60.56%). In conclusion, the positive and highly significant relationship (P < 0.05) between these effective biocompounds mirrors their major detoxification role which gives a safe solution for AFs contamination issues in milk and milk products.

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

scholarly journals Quantum bead-based fluorescence-linked immunosorbent assay for ultrasensitive detection of aflatoxin M1 in pasteurized milk, yogurt, and milk powder

2019 ◽  
Vol 102 (5) ◽  
pp. 3985-3993 ◽  
Author(s):  
Yaofeng Zhou ◽  
Sicheng Xiong ◽  
KangKang Zhang ◽  
Lin Feng ◽  
Xuelan Chen ◽  
...  
Keyword(s):  
Immunosorbent Assay ◽  
Milk Powder ◽  
Aflatoxin M1 ◽  
Ultrasensitive Detection ◽  
Pasteurized Milk

scholarly journals In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay Tessema ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Survival Rates ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

scholarly journals Correction to: Evaluation of the efficacy of Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2 on aspects of common cold infections in children attending day care: a randomised, double-blind, placebo-controlled clinical study

2019 ◽  
Vol 59 (1) ◽  
pp. 419-419
Author(s):  
Irini Lazou Ahrén ◽  
Anna Berggren ◽  
Cristina Teixeira ◽  
Titti Martinsson Niskanen ◽  
Niklas Larsson
Keyword(s):  
Clinical Study ◽  
Lactobacillus Plantarum ◽  
Common Cold ◽  
Day Care ◽  
Lactobacillus Paracasei ◽  
Original Version ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Controlled Clinical Study

The original version of this article unfortunately contained a mistake. A number in Table 6 has been corrected.

scholarly journals Comparison of Microbial Receptor Assay and Liquid Chromatography for Determination of Penicillin G and Amoxicillin in Milk Powder

2002 ◽  
Vol 85 (3) ◽  
pp. 546-550 ◽  
Author(s):  
Kevin L Anderson ◽  
Roberta L Lyman ◽  
Wlliam A Moats ◽  
Arthur P Hansen ◽  
John E Rushing
Keyword(s):  
Liquid Chromatography ◽  
Milk Powder ◽  
Penicillin G ◽  
Beta Lactam ◽  
Receptor Assay ◽  
Significant Difference ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Reconstituted Milk

Abstract A microbial receptor assay (Charm II Tablet Beta-Lactam Test) and liquid chromatography (LC) were compared for determination of penicillin G (PG) and amoxicillin (AMOX) in reconstituted milk powder. Nonfat dry milk and whole dry milk were reconstituted (10%, w/v) to concentrations of 0, 2.5, 5, 7.5, and 10 ppb PG; nonfat dry milk was reconstituted (10%, w/v) to 0, 7.5, 10, and 15 ppb AMOX. Reconstituted samples were analyzed blindly by each method. Concentrations determined by both methods demonstrated good agreement. A significant difference between methods (p ≤ 0.05) was observed only for 7.5 ppb PG in defatted dry milk. Significant differences were not observed between known concentrations and concentrations determined by the Charm II assay for PG or AMOX in defatted dry milk and PG in whole dry milk. Results by LC showed significant differences (p ≤ 0.05) between known and measured concentrations at 10 ppb PG in both milks and 0 ppb AMOX in defatted dry milk. These results suggest that both the microbial receptor assay and LC may be useful for determination of PG and AMOX near safe level and tolerance, respectively, in reconstituted milk powder.

scholarly journals Occurrence and Seasonal Variations of Aflatoxin M1 in Milk from Punjab, Pakistan

Toxins ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 574 ◽  
Author(s):  
Naveed Akbar ◽  
Muhammad Nasir ◽  
Naureen Naeem ◽  
Mansur-ud-Din Ahmad ◽  
Sanaullah Iqbal ◽  
...  
Keyword(s):  
Sampling Technique ◽  
Raw Milk ◽  
The United States ◽  
Northern Region ◽  
Aflatoxin M1 ◽  
Eastern Region ◽  
Milk Samples ◽  
The Us ◽  
Maximum Residue Limits ◽  
Elisa Technique

The manifestation of aflatoxins in feed and food is a major issue in the world as its presence leads to some health problems. This study investigates the incidence of aflatoxin M1 (AFM1) contamination in raw milk samples which were collected from Punjab, Pakistan. The Cluster Random Sampling technique was used to collect 960 milk samples from five different regions, and samples were collected every month. The AFM1 level in raw milk was analyzed by the ELISA technique. The findings demonstrate that 70% of samples exceeded the United States permissible maximum residue limits (MRL 0.50 µg/L), with an overall AFM1 level that ranged from 0.3 to 1.0 µg/L. AFM1 contamination varied with the season: The highest average contamination was detected in winter (0.875 µg/L), followed by autumn (0.751 µg/L), spring (0.654 µg/L), and summer (0.455 µg/L). The Eastern region exhibited the highest average AFM1 contamination (0.705 µg/L). Milk samples from the Northern region were found to be widely contaminated, as 86.9% samples exceeded the US MRL, followed by the Eastern region, with 72.3% samples being contaminated with >0.5 µg/L AFM1. The study indicated that the raw milk supply chain was heavily contaminated. Recommendations and remedial measures need to be developed by regulatory authorities to improve the raw milk quality.

CHARACTERIZATION OF RECONSTITUTED MILK POWDER BY ULTRASOUND SPECTROSCOPY

2006 ◽  
Vol 29 (4) ◽  
pp. 405-418 ◽  
Author(s):  
STEFAN MEYER ◽  
VIJAYA S. RAJENDRAM ◽  
MALCOLM J.W. POVEY
Keyword(s):  
Milk Powder ◽  
Reconstituted Milk

Defining Optimal Conditions for Making Cottage Cheese from Reconstituted Milk Powder

1983 ◽  
Vol 46 (8) ◽  
pp. 686-689 ◽  
Author(s):  
C. H. WHITE ◽  
J. M. RYAN
Keyword(s):  
Pilot Plant ◽  
Setting Time ◽  
Milk Powder ◽  
Skim Milk ◽  
Cottage Cheese ◽  
Quality Factors ◽  
Total Solids ◽  
Holding Period ◽  
Reconstituted Milk ◽  
Pilot Plant Study

Cottage cheese was manufactured from milk powder reconstituted at solids levels ranging from 8.0 to 20%. The reconstituted cheese milk was held at 6°C for four time periods (0, 12, 24 and 36 h), followed by inoculation with 1 % bulk lactic starter. Values determined were yields expressed in three different ways and total solids. The study was first conducted in the laboratory using 3-L containers for each treatment effect. This was to be used as a screening technique with the optimal results then being tested under pilot plant conditions. The 0-hold resulted in a shorter setting time than any of the other hold periods. The four optimal solids levels obtained in the laboratory study were determined on the basis of moisture characteristics, yield, cost and setting time. Those solids levels evaluated in the pilot plant study were 10.5, 12, 13 and 15%. Two hold times were selected for the pilot plant study, with those being a 0-hold and a 12-h hold at 4.4°C. All results were compared to two controls, a non-fortified (9.0% total solids) and a fortified (10.5% total solids) skim milk. Cost comparisons at the various levels were made. Over all conditions of this study, cottage cheese made from 10.5% reconstituted non-fat-dry milk with a 0-hold appeared to be best as measured by moisture control, set time, cost, adjusted yield and appearance of curd at varying stages. In the pilot plant study, there was no significant (P&lt;0.05) difference in any measurable parameter between the 0- and 12-h holding period. There was very little difference between the 10.5 and 12.0% cheese, except for price (12% cheese would cost 2 to 3% more per pound of dry curd than 10.5% cheese) and appearance of the curd (10.5% curd was slightly less matted with fewer “fines”). Work is presently underway to study creaming factors of this cheese. The two control cheeses were approximately the same as the 10.5% reconstituted skim milk cheese with regard to quality factors but were cheaper (about 10¢/.454 kg dry curd).

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