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In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins
dc.creator | Campagnollo, Femanda B. | |
dc.creator | Franco, Larissa T. | |
dc.creator | Rottinghaus, George E. | |
dc.creator | Kobashigawa, Estela | |
dc.creator | Ledoux, David R. | |
dc.creator | Daković, Aleksandra | |
dc.creator | Oliveira, Carlos A. F. | |
dc.date.accessioned | 2023-04-21T11:22:09Z | |
dc.date.available | 2023-04-21T11:22:09Z | |
dc.date.issued | 2015 | |
dc.identifier.issn | 0963-9969 | |
dc.identifier.uri | https://ritnms.itnms.ac.rs/handle/123456789/339 | |
dc.description.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. | en |
dc.publisher | Elsevier, Amsterdam | |
dc.relation | Conselho Nacional de Desenvolvimento Cientifico e Technologico (CNPq) [481561/201 1-0] | |
dc.relation | Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [2011/03410-0] | |
dc.rights | restrictedAccess | |
dc.source | Food Research International | |
dc.subject | Zearalenone | en |
dc.subject | Ochratoxin A | en |
dc.subject | Fermentation by-products | en |
dc.subject | Deoxynivalenol | en |
dc.subject | Decontamination | en |
dc.subject | Aflatoxin B-1 | en |
dc.title | In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 648 | |
dc.citation.other | 77: 643-648 | |
dc.citation.rank | M21 | |
dc.citation.spage | 643 | |
dc.citation.volume | 77 | |
dc.identifier.doi | 10.1016/j.foodres.2015.08.032 | |
dc.identifier.rcub | conv_748 | |
dc.identifier.scopus | 2-s2.0-84949102039 | |
dc.identifier.wos | 000367410100042 | |
dc.type.version | publishedVersion |
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