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Review
. 2020 Apr 30:178:50-58.
doi: 10.1016/j.toxicon.2020.02.007. Epub 2020 Feb 11.

Aflatoxins biodetoxification strategies based on probiotic bacteria

Affiliations
Review

Aflatoxins biodetoxification strategies based on probiotic bacteria

Parvaneh Afshar et al. Toxicon. .

Abstract

Aflatoxins are secondary metabolites of fungi that are the most dangerous mycotoxin and food safety challenges. Human exposure to mycotoxins occurs directly throughout the intake of contaminated agricultural products or indirectly throughout the consumption of products prepared with animal origin or obtained from animals that were fed with contaminated material. For detoxification and reducing threats to public health and the economic damage caused by the aflatoxins in animal and plants food products, different techniques (physical, chemical and biological) has been studied. All of these methods, by modifying and destroying the toxin molecular structure, would inhibit its transfer to the digestive system and could reduce the accessibility of toxins to the target tissue and eliminate it. In terms of the overarching challenges presented by the aflatoxins (AFs) contamination in foods and feeds, there is an urgent need to evolve cost-effective and appropriate strategies to combat this hazard. The review addresses have been noted the pathogenicity of AFs and the plausible mechanism of their-induced toxicity. Furthermore, assessed the AFs degradation using probiotic bacteria of their biological substance, and converting it into non-toxic or less toxic products, as a cost-effective and environmentally friendly strategy of detoxification method for providing appropriate solutions.

Keywords: Aflatoxins; Biodetoxification; Cancer; Mycotoxin; Probiotic bacteria.

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Conflict of interest statement

Declaration of competing interest This research has been supported by the grant (project 4715) of the Research Deputy of the Mazandaran University of Medical Sciences, Sari, Iran. The study approved by the Mazandaran University of Medical Science's Ethics Committee (Ethic Code IR. MAZUMS. REC.1398.4671). And with registration number of Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol. Iran. The authors state no conflict of interest.

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