<i>In vitro</i> effect of <i>Lactobacillus rhamnosus</i> <i>GG</i> on reduction of aflatoxin B₁

Abstract

Purpose – Since a sound detoxification method is needed for controlling aflatoxin B 1 (AFB 1 ), 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 AFB 1 from liquid media. The binding of AFB 1 to Lb. rhamnosus GG was studied for viable, heat-killed and acid-killed bacteria. AFB 1 at concentrations (5, 10 and 20 μ g/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 AFB 1 using ELISA technique. Findings – Results showed the AFB 1 -binding capacity of viable, heat-killed and acid-killed bacteria was about 43, 49 and 50 percent, respectively. The percentage of AFB 1 removed was the highest amount in low (5 μ g/l) and high (20 μ g/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 AFB 1 , the authors assessed the ability of the strain in high levels of AFB 1 .