Aflatoxin B1 degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran

被引：156
作者：
Farzaneh, Mohsen [1 ,2 ,3 ]
Shi, Zhi-Qi [2 ]
Ghassempour, Alireza [3 ]
Sedaghat, Narges [1 ]
Ahmadzadeh, Masoud [1 ]
Mirabolfathy, Mansoureh [4 ]
Javan-Nikkhah, Mohammad [1 ]
机构：
[1] Univ Tehran, Dept Plant Protect, Karaj, Iran
[2] Jiangsu Acad Agr Sci, Inst Food Safety & Qual, Nanjing 210014, Peoples R China
[3] Shahid Beheshti Univ, Med Plants & Drugs Res Inst, Tehran, Iran
[4] Iranian Plant Protect Res Inst, Mycotoxin Lab, Tehran 19395, Iran
来源：
FOOD CONTROL | 2012年 / 23卷 / 01期
关键词：
AFB1; Bacillus subtilis; Pistachio; degradation; Aflatoxin assay; FLAVOBACTERIUM-AURANTIACUM; RHODOCOCCUS-ERYTHROPOLIS; B-1; BINDING; FOODS; FEEDS; DETOXIFICATION; STRAINS; GROWTH;
D O I：
10.1016/j.foodcont.2011.06.018
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Pistachio nuts are among the commodities with the highest risk of aflatoxin contamination in Iran. Aflatoxin B1 (AFB1) is one of the most hazardous mycotoxins for humans and livestock. In nature, there are microorganisms which are capable of reducing aftatoxins contamination in food and feed products. In this study, Bacillus subtilis strain UTBSP1 was isolated from pistachio nuts and studied for the degradation of AFB1. The AFB1 contents were determined by the use of HPTLC and HPLC as well as multiple reactions monitoring (MRM) method in LC-MS/MS. The results indicated B. subtilis uTBSP1 could considerably remediate AFB1 from nutrient broth culture and pistachio nut by 85.66% and 05%, respectively. Cell free supernatant fluid caused an apparent 78.39% decrease in AFB1 content. The optimal conditions for AFB1 degradation by cell free supernatant appeared at 35-40 degrees C, during 24 h. Furthermore, the results indicated that AFB1 degradation is enzymatic and responsible enzymes are extracellular and constitutively produced. The destructive AFB1 differed from standard AFB1 chemically, and lost a fluorescence property. (C) 2011 Elsevier Ltd. All rights reserved.
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收藏
页码：100 / 106
页数：7
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