In Vitro Binding Potentials of Bentonite, Yeast Cell Wall and Lactic Acid Bacteria for Aflatoxin B1 and Ochratoxin A

A methodology was developed to quantify the efficiency of yeast-based products for adsorption of three mycotoxins: zearalenone (ZEA), aflatoxin B1 (AFB1), and ochratoxin A (OTA). Eight products were tested (yeast cell wall or inactivated yeast). The described experimental protocol based on in vitro tests provided reliable isotherms for each mycotoxin. The most suitable models were the Hill model for ZEA, the Langmuir model for AFB1, and the Freundlich model for OTA. From these models, original mathematical affinity criteria were defined to quantify the product adsorption performances for each mycotoxin. The best yeast product, a yeast cell wall from baker's yeast, can adsorb up to 68% of ZEA, 29% of AFB1, and 62% of OTA, depending on the mycotoxin concentrations. The adsorption capacity largely depended both on yeast composition and mycotoxin, but no direct correlation between yeast composition and adsorption capacity was found, confirming that adsorption of mycotoxin on yeast-based products involves complex phenomena. The results of this study are useful for comparing the adsorption efficiency of various yeast products and understanding the mechanisms involved in adsorption.

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Comprehensive Evaluation of the Efficiency of Yeast Cell Wall Extract to Adsorb Ochratoxin A and Mitigate Accumulation of the Toxin in Broiler Chickens

Toxins ◽

10.3390/toxins12010037 ◽

2020 ◽

Vol 12 (1) ◽

pp. 37 ◽

Cited By ~ 2

Author(s):

Suvi Vartiainen ◽

Alexandros Yiannikouris ◽

Juha Apajalahti ◽

Colm A. Moran

Keyword(s):

Cell Wall ◽

Yeast Cell ◽

Ochratoxin A ◽

Broiler Chickens ◽

Animal Feed ◽

Animal Health ◽

Yeast Cell Wall ◽

In Vivo Model

Ochratoxin A (OTA) is a common mycotoxin contaminant in animal feed. When absorbed from the gastrointestinal tract, OTA has a propensity for pathological effects on animal health and deposition in animal tissues. In this study, the potential of yeast cell wall extracts (YCWE) to adsorb OTA was evaluated using an in vitro method in which consecutive animal digestion events were simulated. Low pH markedly increased OTA binding to YCWE, which was reversed with a pH increased to 6.5. Overall, in vitro analysis revealed that 30% of OTA was adsorbed to YCWE. Additional computational molecular modelling revealed that change in pH alters the OTA charge and modulates the interaction with the YCWE β-d-glucans. The effectiveness of YCWE was tested in a 14-day broiler chicken trial. Birds were subjected to five dietary treatments; with and without OTA, and OTA combined with YCWE at three dosages. At the end of the trial, liver OTA deposition was evaluated. Data showed a decrease of up to 30% in OTA deposits in the liver of broilers fed both OTA and YCWE. In the case of OTA, a tight correlation between the mitigation efficacy of YCWE between in vitro and in vivo model could be observed.

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Selective in vitro binding of dietary mutagens, individually or in combination, by lactic acid bacteria

Food Additives & Contaminants ◽

10.1080/02652030110070067 ◽

2002 ◽

Vol 19 (2) ◽

pp. 144-152 ◽

Cited By ~ 89

Author(s):

A. Turbic ◽

J. T. Ahokas ◽

C. A. Haskard

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

In Vitro Binding ◽

Vitro Binding

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Effect of temperature on in vitro ochratoxin A biosorption onto yeast cell wall derivatives

Process Biochemistry ◽

10.1016/j.procbio.2005.02.006 ◽

2005 ◽

Vol 40 (9) ◽

pp. 3008-3016 ◽

Cited By ~ 66

Author(s):

Diana Ringot ◽

Benoit Lerzy ◽

Jean Paul Bonhoure ◽

Eric Auclair ◽

Eric Oriol ◽

...

Keyword(s):

Cell Wall ◽

Yeast Cell ◽

Ochratoxin A ◽

Yeast Cell Wall ◽

Effect Of Temperature

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In Vitro Removal of Ochratoxin A by Wine Lactic Acid Bacteria

Journal of Food Protection ◽

10.4315/0362-028x-70.9.2155 ◽

2007 ◽

Vol 70 (9) ◽

pp. 2155-2160 ◽

Cited By ~ 47

Author(s):

VINCENZO DEL PRETE ◽

HECTOR RODRIGUEZ ◽

ALFONSO V. CARRASCOSA ◽

BLANCA de las RIVAS ◽

EMILIA GARCIA-MORUNO ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ochratoxin A ◽

High Performance ◽

Culture Medium ◽

Degradation Products ◽

Cell Binding ◽

A Cell ◽

In Vitro Interaction

A study was carried out to determine the in vitro interaction between ochratoxin A (OTA) and wine lactic acid bacteria (LAB). Fifteen strains belonging to five relevant oenological LAB species were grown in liquid synthetic culture medium containing OTA. The portion of OTA removed during the bacterial growth was 8 to 28%. The OTA removed from the supernatants was partially recovered (31 to 57%) from the bacterial pellet. Cell-free extracts of three representative strains were produced by disrupting cells in a French pressure cell. The ability of crude cell-free extracts to degrade OTA was studied. OTA was not degraded by cell-free extracts of wine LAB strains, and no degradation products of OTA were detected in the high-performance liquid chromatograms of the methanol extract of the bacterial pellet. On the basis of these results, we conclude that OTA removal by wine LAB is a cell-binding phenomenon. The chemistry and the molecular basis of OTA binding to wine LAB remains unknown.

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