Fate of aflatoxin B-1 in fermented dairy products.

Abstract:

:Polyacrylamide gel electropheresis and thin layer chromatography (TLC) were applied to detect the fate of aflatoxin B-1 in milk fermented with an active culture of Streptococcus lactis (ATCC-11454). TLC analysis revealed the formation of two fluorescent metabolites (B2a and R0) in fermented milk. Electropheretic analysis of both casein and whey protein showed fluorescent bands in the region of Kappa-casien and immunoglobulin which are glycoproteins in nature. The transformation of B-1 to the nontoxic metabolite B2a and the less toxic compound aflatoxicol (R0) reflects the preference for fermented dairy products in consumption in order to reduce chances of toxicity.

journal_name

Mycopathologia

journal_title

Mycopathologia

authors

Megalla SE,Mohran MA

doi

10.1007/BF00439291

subject

Has Abstract

pub_date

1984-10-30 00:00:00

pages

27-9

issue

1

eissn

0301-486X

issn

1573-0832

journal_volume

88

pub_type

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