A5065739453- Mycotoxins in Agriculture and Food
- Milk Quality and Mastitis in Dairy Cows
- Listeria monocytogenes in Food Safety
- Wheat and Barley Genetics and Pathology
- Food Safety and Hygiene
- Carcinogens and Genotoxicity Assessment
- Probiotics and Fermented Foods
- Microbial Inactivation Methods
- Agricultural and Food Sciences
- Meat and Animal Product Quality
- Pesticide Residue Analysis and Safety
- Radiation Effects and Dosimetry
- Edible Oils Quality and Analysis
- Plant Disease Resistance and Genetics
- Bacillus and Francisella bacterial research
- Plant and fungal interactions
- Genetically Modified Organisms Research
- Enzyme Production and Characterization
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- Economic Zones and Regional Development
- Consumer Attitudes and Food Labeling
- Peanut Plant Research Studies
- Gut microbiota and health
- Food, Nutrition, and Cultural Practices
Universidade de São Paulo
2015-2024
Universidade Brasil
2010
The purpose of this study was to evaluate the ability a Saccharomyces cerevisiae strain and pool three lactic acid bacteria (LAB) strains (Lactobacillus rhamnosus, Lactobacillus delbrueckii spp. bulgaricus Bifidobacterium lactis), alone or in combination, bind aflatoxin M1 (AFM1) UHT (ultra-high-temperature) skim milk spiked with 0.5 ng AFM1 mL−1. All LAB (1010 cells mL−1) S. (109 were heat-killed (100 °C, 1 h) then used for checking effect contact time (30 min 60 min) on toxin binding at 37...
This study aimed to assess the aflatoxin M1 (AFM1) levels in 72 samples of yogurt from eight processing plants São Paulo, Brazil, and ability heat-killed cells Saccharomyces cerevisiae (1010 yeast cells/g) reduce AFM1 (0.5 µg/kg) experimental yogurts (n = 3). Analyses were conducted by high performance liquid chromatography (HPLC). Only seven (9.8%) had at a mean level 0.071 ± 0.08 µg/kg. S. efficiently reduced (P < 0.05) spiked yogurts, with maximum reduction 46% after 30 days storage....
The increased consumption of plant-based foods has intensified the concern related to mycotoxin intoxication. This study aimed investigate effect selected lactic acid bacteria (LAB) strains on growth Aspergillus parasiticus NRRL 2999 and its production aflatoxin (AF). ability heat-killed (100°C for 1 h) LAB bind M (AFM ) in milk B (AFB ), ochratoxin A (OTA), zearalenone (ZEN) potassium phosphate buffer (PPB) was also evaluated vitro . Ten were tested individually, by inoculating them...
In this work, a preliminary investigation was conducted to examine the effect of ultrasound (US), alone or in combination with fermentation, on reduction aflatoxin B1 (AFB1) at 50 ng/g wheat flour-based doughs. The US treatment performed by soaking flasks containing triplicate samples non-fermented and fermented (18 h 28°C; 85% relative humidity) doughs bath (40 kHz; 100 W/cm2) 35°C for 10, 30 60 min. Percentage AFB1 levels as determined high-performance liquid chromatography varied between...
The aim of the present study was to determine aflatoxin levels in peanut products traded Northeast region São Paulo, Brazil. To this end, 240 samples cities Araras, Leme, Pirassununga and Porto Ferreira were collected from June 2006 May 2007. analyzed for aflatoxins (AF) B1, B2, G1 G2 by high performance liquid chromatography. Results showed 44.2% positive AF at 0.5 103.8 mg·kg-1. Nine (3.7% analysed samples) had total concentrations (B1+B2+G1+G2) higher than limit established Brazilian...
Aflatoxin M1 (AFM1) is a hepatocarcinogen found in milk of animals that have consumed feeds with aflatoxin B1. The carry-over AFM1 from to Minas Frescal cheese produced or without starter cultures was determined. 40 L were divided into 10 each and assigned the following treatments for manufacture: 0.250 ng mL−1, 0.500 mL−1 + starter, starter. Quantification achieved by high performance liquid chromatography. ranged 30.64% 42.26%. There no effect storage time on AFM1. Milk levels studied may...
The purpose of this study was to evaluate the ability heat-killed cells (121 °C, 10 min) from two strains lactic acid bacteria (LAB) (Lactobacillus rhamnosus and Lactococcus lactis) one strain yeast (Saccharomyces cerevisiae), alone or in combination, reduce levels aflatoxin M1 (AFM1) Frescal cheese during 30 days storage. experimental design totally randomized, a 2 × factorial arrangement, corresponding LAB (0 L. at 1010 cells/kg + lactis cells/kg), S. cerevisiae milk cells/kg) AFM1 0.5...
Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due their high affinity caseins. The consumption cheese contaminated with levels aflatoxin M1 (AFM1) can be highly harmful humans. present work, based on high-performance liquid chromatography (HPLC), highlights frequency and AFM1 in coalho mozzarella samples (n = 28) from main cheese-processing plants Araripe Sertão Agreste state Pernambuco, Brazil. Of evaluated cheeses, 14 were artisanal cheeses remaining...
Aflatoxin M(1) (AFM(1)) and cyclopiazonic acid (CPA) were determined in 48 samples of grade A-C ultra-high-temperature (UHT)-treated fluid commercial milk from São Paulo, Brazil, July to December 2004. AFM(1) CPA determinations carried out by HPLC. Results showed 37 (77.1%) positive for at levels 0.011-0.251 microg l(-1) milk, which below the tolerance limit as adopted Brazilian regulations. Mean grades UHT 0.060+/-0.080, 0.056+/-0.063, 0.064+/-0.041 0.075+/-0.048microg l(-1), respectively....
In this work, the effect of skim milk powder (0, 5%, 10%, 15% w/v) and sugar (0%, 10% on viability probiotic micro‐organisms quality fermented milks was investigated. Fermented were submitted to physicochemical, microbiological sensory analyses 1st, 10th 21st days after production. Sugar inclusion did not affect growth in milks, but levels 10–15% influenced positively counts, which above six log colony‐forming units (cfu)/g. These findings can be useful for small dairy industries that are...
This study aimed to compare Lactobacillus rhamnosus growth in MRS (de Man, Rogosa and Sharpe) broth a culture medium containing milk whey (MMW) evaluate aflatoxin B1 (AFB1) adsorption capacity by bacterial cells produced both media. L. were cultivated MMW (37 °C, 24 hours), cell concentration was determined spectrophotometrically at 600 nm. AFB1 (1 µg/ml) assays conducted using 1 x 10(10) non-viable (121 15 minutes) pHs 3.0 6.0 contact time of 60 minutes. quantification performed High...
In this study, hepatic biopsies from autopsy cases in São Paulo, Brazil, showing hepatocellular carcinoma (HCC, n = 8), cirrhosis associated with viral hepatitis (VC, 20), alcoholism (AC, and normal livers (NL or controls, 10) were subjected to determination of aflatoxin B1 (AFB1) its main metabolites, markers carcinogenesis Only non-metabolized AFB1 was detected 13 samples (27.1%, N 48) liver disorders VC AC), at levels between 10.0 418.0 pg/g (mean: 76.6 ± 107.7 pg/g). Immuno-labeling p53,...
The aim of this study was to conduct an up-to-date investigation on the occurrence levels aflatoxin M1 (AFM1) in samples raw milk (n = 40), pasteurized 44), ultra-high temperature (UHT) 27), Minas cheese 57), and yogurt 44) traded São Paulo state, Brazil. AFM1 extracted from fluid milks dairy products using immunoaffinity columns determined by high performance liquid chromatography. detected at mean level 0.080 ± 0.071 µg/L or kg 72 (34.0%) evaluated 212). Detectable were observed five...
In the present study, 24 samples of Minas Frescal cheese and Padrão produced in North-east region state São Paulo, Brazil, were analysed for aflatoxin M1 (AFM1) by high-performance liquid chromatography (HPLC) between March August 2008. AFM1 was detected 13 (27.1%) at concentrations ranging from 0.037 to 0.313 ng g−1. The mean positive 0.142 ± 0.118 0.054 g−1, respectively. It is concluded that incidence may contribute an increase overall ingestion aflatoxins diet, hence indicating need...
Biological decontamination strategies using microorganisms to adsorb aflatoxins have shown promising results for reducing the dietary exposure these contaminants. In this study, ability of inactivated biomasses
The occurrence of aflatoxins (AF) B1, B2, G1, G2 and cyclopiazonic acid (CPA) in feeds, AFM1 CPA milk was determined dairy farms located the northeastern region São Paulo state, Brazil, between October 2005 February 2006. AF determinations were performed by HPLC. AFB1 found 42% feed at levels 1.0–26.4 µg kg−1 (mean: 7.1 ± 7.2 kg−1). concentrations raw varied 0.010 0.645 l−1 0.104 0.138 l−1). Only one sample above tolerance limit adopted Brazil (0.50 l−1) for milk. Regarding feed, six (12%)...
<p>Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) can cause carcinogenic, mutagenic, teratogenic and immunosuppressive effects in humans animals. Several lactic acid bacteria species have the ability to bind AFB<sub>1 </sub><em>in vitro</em>, showing a potential application for reducing bioavailability of AFB<sub>1</sub> contaminated products. Thus, aim this study was evaluate capacity <em>Lactobacillus rhamnosus</em>,...
A ocorrência de aflatoxina B1 (AFB1) em rações e M1 (AFM1) no leite cru foi avaliada propriedades leiteiras situadas na região nordeste do Estado São Paulo, Brasil, outubro 2005 a fevereiro 2006. análise aflatoxinas efetuada utilizando-se colunas imunoafinidade para purificação dos extratos, sendo quantificação realizada através cromatografia líquida alta eficiência. AFB1 detectada 40% das níveis 1,0 19,5 μg.kg-1. concentração AFM1 36,7% amostras positivas variou 0,010 0,645 μg.L-1. Somente...
This study aimed to verify the in vitro ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae cells and five commercial products that differed viability integrity S. remove aflatoxin B1 (AFB1) from a citrate-phosphate buffer solution (CPBS). BFR was collected at microbrewery prepared by drying milling. The yeast-based were as follows: inactive intact yeast alcoholic fermentation, sugarcane hydrolyzed cells, cell walls active cells. Adsorption assays performed CPBS...