Biodegradation of aflatoxin B1 by Bacillus subtilis YGT₁ isolated from yoghurt

Al-Mamari, A. and Al-Sadi, A. M. and Al-Harrasi, M. M. A. and Sathish Babu, S. P. and Al-Mahmooli, I. H. and Velazhahan, R. (2023) Biodegradation of aflatoxin B1 by Bacillus subtilis YGT₁ isolated from yoghurt. International Food Research Journal (Malaysia), 30. pp. 142-150. ISSN 2231 7546

Aflatoxin contamination of food products is recognised as a major food safety concern throughout the world because of its carcinogenic, mutagenic, and immunosuppressive effects on human health. Of the various types of aflatoxins, aflatoxin B₁ (AFB₁) is the ubiquitous and most threatening foodborne mycotoxin to humans. A wide range of detoxification methods is used to reduce the toxic effects of AFB₁. In the present work, the ability of probiotics isolated from yoghurt (produced by bacterial fermentation of milk), “laban” (fermented milk beverage), and “idli” batter (fermented rice and black gram) in the detoxification of AFB₁ was investigated under laboratory conditions. Among the four isolates from fermented foods evaluated, the isolate YGT1 from yoghurt showed the maximum (83.8%) degradation of AFB₁ in Luria-Bertani (LB) liquid medium after 48h of incubation at 30°C. The degradation of AFB₁ by the probiotic isolate was further confirmed by liquid chromatography/mass spectrometry analysis. On the basis of 16S rRNA gene sequence analysis, the bacterial isolate YGT1 was identified as Bacillus subtilis. The culture supernatant and heat-treated culture supernatant (boiled for 30 min) of B. subtilis YGT1 also exhibited degradation of AFB₁, thus suggesting the involvement of thermostable bioactive compound(s) in the degradation of AFB₁. These results suggested that B. subtilis YGT1 isolated from yoghurt may be a promising candidate for exploitation in food and feed industries for the removal of AFB₁.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(01)%202023/11%20-...

Abstract

Aflatoxin contamination of food products is recognised as a major food safety concern throughout the world because of its carcinogenic, mutagenic, and immunosuppressive effects on human health. Of the various types of aflatoxins, aflatoxin B₁ (AFB₁) is the ubiquitous and most threatening foodborne mycotoxin to humans. A wide range of detoxification methods is used to reduce the toxic effects of AFB₁. In the present work, the ability of probiotics isolated from yoghurt (produced by bacterial fermentation of milk), “laban” (fermented milk beverage), and “idli” batter (fermented rice and black gram) in the detoxification of AFB₁ was investigated under laboratory conditions. Among the four isolates from fermented foods evaluated, the isolate YGT1 from yoghurt showed the maximum (83.8%) degradation of AFB₁ in Luria-Bertani (LB) liquid medium after 48h of incubation at 30°C. The degradation of AFB₁ by the probiotic isolate was further confirmed by liquid chromatography/mass spectrometry analysis. On the basis of 16S rRNA gene sequence analysis, the bacterial isolate YGT1 was identified as Bacillus subtilis. The culture supernatant and heat-treated culture supernatant (boiled for 30 min) of B. subtilis YGT1 also exhibited degradation of AFB₁, thus suggesting the involvement of thermostable bioactive compound(s) in the degradation of AFB₁. These results suggested that B. subtilis YGT1 isolated from yoghurt may be a promising candidate for exploitation in food and feed industries for the removal of AFB₁.

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Item Type:	Article
AGROVOC Term:	yoghurt
AGROVOC Term:	Bacillus subtilis
AGROVOC Term:	degradation
AGROVOC Term:	probiotics
AGROVOC Term:	fermented foods
AGROVOC Term:	isolation techniques
AGROVOC Term:	statistical methods
AGROVOC Term:	biosafety
AGROVOC Term:	food safety
Geographical Term:	Oman
Uncontrolled Keywords:	aflatoxin B1
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	29 Oct 2024 01:56
Last Modified:	29 Oct 2024 01:56
URI:	http://webagris.upm.edu.my/id/eprint/219

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