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Biological Decontamination of Aflatoxins

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Aflatoxins in Food

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Abstract

Aflatoxins (AFs) are secondary metabolites that can be produced by filamentous fungi from the genus Aspergillus, mainly A. flavus, A. parasiticus and A. nomius. AFs are considered a risk to human health due to exposure both to the consumption of food of plant origin and the consumption of residues in food of animal origin, such as meat, milk, and eggs. Because of the high thermal stability of AFs, decontamination methods have been proposed to degrade or reduce these toxins without changing the characteristics of the food. Biological methods based on the use of several selected microorganisms including bacteria, fungi, yeasts, and algae have attracted great scientific attention. AFs detoxification occurs through binding (adsorption) by components of the microorganism’s cell wall or by biodegradation from enzymes, with several hypotheses being formed about specific mechanisms of action and there are several factors that influence the success of this process for each one major mycotoxins. In this chapter, the available literature on the use of lactic acid bacteria (LAB) and yeasts in the AFs decontamination is discussed along with their proposed mechanisms of action.

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Acknowledgments

The authors thank São Paulo Research of Foundation (FAPESP) for the fellowship (Grant # 2017/20081-6) and the Brazilian National Council for Scientific and Technological Development, CNPq [Grant # 302195/2018-1].

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Authors and Affiliations

  1. Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil

    Carlos Augusto Fernandes de Oliveira, Marisa Matias de França & Carlos Humberto Corassin

  2. Institute of Food Science & Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan

    Khurram Muaz

Authors
  1. Carlos Augusto Fernandes de Oliveira
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  2. Marisa Matias de França
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  3. Carlos Humberto Corassin
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  4. Khurram Muaz
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Corresponding author

Correspondence to Carlos Augusto Fernandes de Oliveira .

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Editors and Affiliations

  1. Department of Biological Sciences, Faculty of Science King Abdulaziz University, Jeddah, Saudi Arabia

    Khalid Rehman Hakeem

  2. Department of Food Engineering School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil

    Carlos A. F. Oliveira

  3. Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan

    Amir Ismail

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de Oliveira, C.A.F., de França, M.M., Corassin, C.H., Muaz, K. (2021). Biological Decontamination of Aflatoxins. In: Hakeem, K.R., Oliveira, C.A.F., Ismail, A. (eds) Aflatoxins in Food. Springer, Cham. https://doi.org/10.1007/978-3-030-85762-2_12

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