@article{
author = "Campagnollo, Femanda B. and Franco, Larissa T. and Rottinghaus, George E. and Kobashigawa, Estela and Ledoux, David R. and Daković, Aleksandra and Oliveira, Carlos A. F.",
year = "2015",
abstract = "In vitro tests were performed to determine the ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae to bind aflatoxin B-1 (AFB(1)), zearalenone (ZEA), ochratoxin A (OTA) and deoxynivalenol (DON). BFR was obtained from a microbrewery, dried and ground, resulting in approximately 1.0 x 10(10) S. cerevisiae cells g(-1) BFR. Binding assays consisted of suspending BFR (100 mg) in 10 mL of buffer solution (pH 3.0 or 6.5) spiked with AFB(1), ZEA, OTA or DON (2.0 mu g ml(-1) of each mycotoxin), incubation (60 min, 25 degrees C) followed by centrifugation. The supernatants were analyzed by high performance liquid chromatography. BFR had higher binding capacity for ZEA (75.1% and 77.5% at pH 3.0 and 6.5, respectively), when compared with AFB(1), OTA and DON (less than 60% and 40% at pH 3.0 and 6.5, respectively). BFR also produced linear isotherms for ZEA at both pH values, hence indicating a potential application of industrial fermentation by-products containing yeast cells in reducing the bioavailability of ZEA in contaminated feedstuffs. However, in vivo studies are required to prove its efficacy in livestock and poultry.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins",
pages = "648-643",
volume = "77",
doi = "10.1016/j.foodres.2015.08.032",
url = "conv_748"
}