TY  - JOUR
T1  - LAKTİK ASİT BAKTERİLERİNE UYGULANAN ULTRASON VE ALTERNATİF YÖNTEMLERİN FOSFAT TAMPONLU TUZLU SU ORTAMINDA AFLATOKSİN M1 DETOKSİFİKASYONU ÜZERİNE ETKİSİ
TT  - THE EFFECT OF ULTRASOUND AND ALTERNATIVE TREATMENTS APPLIED TO LACTIC ACID BACTERIA ON AFLATOXIN M1 DETOXIFICATION IN PHOSPHATE-BUFFERED SALINE
AU  - Güner, Tevhide Elif
AU  - Tavşanlı, Hakan
AU  - Aslan Akyol, Büşra
AU  - Gökbulut, Cengiz
PY  - 2025
DA  - October
Y2  - 2025
DO  - 10.15237/gida.GD25060
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 883
EP  - 895
VL  - 50
IS  - 5
LA  - tr
AB  - Aflatoksin M1 (AFM1), süt ve süt ürünleri yoluyla insanlara bulaşabilen, ısıya dayanıklı ve hepatotoksik etkileriyle dikkat çeken bir mikotoksindir. Bu çalışmada, Lactobacillus acidophilus, Limosilactobacillus reuteri ve Lacticaseibacillus rhamnosus suşlarının, fosfat tamponlu tuzlu su ortamında AFM1 bağlama kapasiteleri değerlendirilmiştir. Her bir bakteri tek başına ve kombinasyon halinde kullanılarak farklı işlemlere (ultrasonla aktivasyon; ısı, asit ve ultrasonla inaktivasyon) tabi tutulmuştur. Bulgular, uygulanan işlemlerin tümünün bağlanma oranlarını anlamlı biçimde artırdığını göstermiştir (P<0.05). En yüksek bağlanma oranı (%33.5), ultrasonla aktive edilmiş bakterilerin birlikte kullanıldığı grupta saptanmıştır. Laktik asit bakterileri tek başına değerlendirildiğinde fizyolojik duruma göre bağlanma oranları arasında anlamlı bir fark tespit edilmezken, bakterilerin birlikte bulunduğu gruplarda farklılıklar gözlemlenmiştir. Canlı bakterilerin yer aldığı miks gruplarda (%30–33.5), ısı ve asitle inaktive edilen gruplara (%14.5-19) göre daha yüksek bağlanma belirlenmiştir (P<0.05). Sonuç olarak mevcut veriler laktik asit bakterilerinin biyolojik detoksifikasyonda etkili bir yöntem olabileceğini gösterirken, farklı aktivasyon ve inaktivasyon işlemlerinin etkinliğinin değerlendirildiği daha ayrıntılı araştırmalara ihtiyaç duyulmaktadır.
KW  - Aflatoksin M1
KW  - biyolojik detoksifikasyon
KW  - laktik asit bakterileri
KW  - ultrason teknolojisi
N2  - Aflatoxin M1 (AFM1) is a heat-resistant mycotoxin with hepatotoxic properties that can be transmitted to humans through milk and dairy products. This study evaluated the AFM1 binding capacities of Lactobacillus acidophilus, Limosilactobacillus reuteri, and Lacticaseibacillus rhamnosus strains in a phosphate-buffered saline medium. Each bacterial strain was tested individually and in combination under various treatment conditions, including ultrasonic activation and inactivation by heat, acid, and ultrasound. The results revealed that all treatments significantly increased binding rates (P<0.05). The highest binding rate (33.5%) was observed in the group where ultrasound-activated bacteria were used in combination. While no significant differences were found among individual strains depending on their physiological state, notable variations emerged in the mixed-strain groups. Binding levels were significantly higher in mixtures containing live bacteria (30–33.5%) compared to those with heat- or acid-inactivated bacteria (14.5–19%) (P<0.05). These findings indicate that lactic acid bacteria may serve as an effective tool for biological detoxification, although further studies are needed to assess the efficiency of various activation and inactivation methods.
CR  - Abbès, S., Salah-Abbès, J. B., Sharafi, H., Jebali, R., Noghabi, K. A., Oueslati, R. (2013). Ability of Lactobacillus rhamnosus GAF01 to remove AFM1 in vitro and to counteract AFM1 immunotoxicity in vivo. Journal of Immunotoxicology, 10(3), 279-286. https://doi.org/10.3109/1547691X.2012.718810
CR  - Abdelmotilib, N. M., Hamad, G. M., Elderea, H. B., Salem, E. G., El Sohaimy, S. A. (2018). Aflatoxin M1 reduction in milk by a novel combination of probiotic bacterial and yeast strains. European Journal of Nutrition and Food Safety, 8(2) 83-99. https://doi.org/10.9734/ EJNFS/2018/39486
CR  - Abedi, E., Pourmohammadi, K., Mousavifard, M., Sayadi, M. (2022). Comparison between surface hydrophobicity of heated and thermosonicated cells to detoxify aflatoxin B1 by co-culture Lactobacillus plantarum and Lactobacillus rhamnosus in sourdough: Modeling studies. Lebensmittel-Wissenschaft and Technologie, 154, 112616. https://doi.org/10.1016/ j.lwt.2021.112616
CR  - Adriansyah, P. N. A., Rahayu, W. P., Kusumaningrum, H. D., Kawamura, O. (2022). Aflatoxin M1 reduction by microorganisms isolated from kefir grains. International Food Research Journal, 29(1) 78-85. https://doi.org/ 10.47836/ifrj.29.1.09
CR  - Ahlberg, S. H., Joutsjoki, V., Korhonen, H. J. (2015). Potential of lactic acid bacteria in aflatoxin risk mitigation. International Journal of Food Microbiology, 207, 87-102. https://doi.org/ 10.1016/j.ijfoodmicro.2015.04.042
CR  - Bejaoui, H., Mathieu, F., Taillandier, P., Lebrihi, A. (2004). Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains. Journal of Applied Microbiology, 97(5), 1038-1044. https://doi.org/10.1111/ j.1365-2672.2004.02385.x
CR  - Bovo, F., Corassin, C. H., Rosim, R. E., de Oliveira, C. A. (2013). Efficiency of lactic acid bacteria strains for decontamination of aflatoxin m₁ in phosphate buffer saline solution and in skimmed milk. Food and Bioprocess Technology, 6, 2230-2234. https://doi.org/10.1007/s11947-011-0770-9
CR  - Brackett, R. E., Marth, E. H. (1982). Association of aflatoxin M1 with casein. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 174(6), 439-441. https://doi.org/10.1007/bf01042721
CR  - Bueno, D. J., Casale, C. H., Pizzolitto, R. P., Salvano, M. A., Oliver, G. (2007). Physical adsorption of aflatoxin B1 by lactic acid bacteria and Saccharomyces cerevisiae: a theoretical model. Journal of Food Protection, 70(9), 2148-2154. https://doi.org/10.4315/0362-028X-70.9.2148
CR  - Campagnollo, F. B., Khaneghah, A. M., Borges, L. L., Bonato, M. A., Fakhri, Y., Barbalho, C. B., Barbalho, R. L. C., Corassin, C. H., Oliveira, C. A. F. (2020). In vitro and in vivo capacity of yeast-based products to bind to aflatoxins B1 and M1 in media and foodstuffs: a systematic review and meta-analysis. Food Research International, 137, 109505. https://doi.org/10.1016/ j.foodres.2020.109505
CR  - Chavarría, G., Molina, A., Leiva, A., Méndez, G., Wong-González, E., Cortés-Muñoz, M., Rodríguez, C., Granados-Chinchilla, F. (2017) Distribution, stability, and protein interactions of Aflatoxin M1 in fresh cheese. Food Control 73:581–586. https://doi.org/10.1016/ j.foodcont.2016.09.005
CR  - Chaudhary, H. J., Patel, A. R. (2022). Removal of aflatoxin M1 from milk and aqueous medium by indigenously isolated strains of W. confusa H1 and L. plantarum S2. Food Bioscience, 45, 101468. https://doi.org/10.1016/j.fbio.2021.101468
CR  - El Khoury, A., Atoui, A., Yaghi, J. (2011). Analysis of aflatoxin M1 in milk and yogurt and AFM1 reduction by lactic acid bacteria used in Lebanese industry. Food Control, 22(10), 1695-1699. https://doi.org/10.1016/ j.foodcont.2011.04.001
CR  - Elsanhoty, R. M., Salam, S. A., Ramadan, M. F., Badr, F. H. (2014). Detoxification of aflatoxin M1 in yoghurt using probiotics and lactic acid bacteria. Food Control, 43, 129-134. https://doi.org/10.1016/j.foodcont.2014.03.002
CR  - Fashandi, H. M., Abbasi, R., Mousavi Khaneghah, A. (2018). The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: A review. Journal of Food Processing and Preservation, 42(9), e13704. https://doi.org/ 10.1111/jfpp.13704
CR  - Foerster, C., Monsalve, L., Ríos-Gajardo, G. (2023). Occurrence of aflatoxin M1 in milk and exposure estimation for its consumption in the Chilean population. Food Control, 148, 109677. https://doi.org/10.1016/j.foodcont.2023.109677
CR  - Guimarães, J. T., Scudino, H., Ramos, G. L. P. A., Oliveira, G. A. R., Margalho, L. P., Costa, L. E. O., Freitas, M. Q., Duarte, M. C. K. H., Sant'Ana, A. S., Cruz, A. G. (2021). Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products. Current Opinion in Food Science, 42, 140-147. https://doi.org/10.1016/j.cofs.2021.06.004
CR  - Güner, T. E., Akyol, B. A., Tavşanlı, H., Gökbulut, C. (2025). Effects of different inactivation and activation treatments applied to lactic acid bacteria on AFM1 detoxification in milk. Food Bioscience, 106974. https://doi.org/ 10.1016/j.fbio.2025.106974
CR  - Halttunen, T., Collado, M. C., El‐Nezami, H., Meriluoto, J., Salminen, S. (2008). Combining strains of lactic acid bacteria may reduce their toxin and heavy metal removal efficiency from aqueous solution. Letters in Applied Microbiology, 46(2), 160-165. https://doi.org/ 10.1111/j.1472-765X.2007.02276.x
CR  - Haskard, C. A., El-Nezami, H. S., Kankaanpää, P. E., Salminen, S., Ahokas, J. T. (2001). Surface binding of aflatoxin B1 by lactic acid bacteria. Applied and Environmental Microbiology, 67(7), 3086-3091. https://doi.org/ 10.1128/AEM.67.7.3086-3091.2001
CR  - Kabak, B.,Var, I. (2008). Factors affecting the removal of aflatoxin M1 from food model by Lactobacillus and Bifidobacterium strains. Journal of Environmental Science and Health, part B, 43(7), 617-624. https://doi.org/10.1080/ 03601230802234740
CR  - Karazhiyan, H., Mehraban, SM, Karazhyan, R., Mehrzad, A., Haghighi, E. (2016). Ability of different treatments of Saccharomyces cerevisiae to surface bind aflatoxin M1 in yoghurt. Journal of Agricultural Food, 18, 1489-1498
CR  - Lee, Y. K., El-Nezami, H., Haskard, C. A., Gratz, S., Puong, K. Y., Salminen, S., Mykkänen, H. (2003). Kinetics of adsorption and desorption of aflatoxin B1 by viable and nonviable bacteria. Journal of Food Protection, 66(3), 426-430. https://doi.org/10.4315/0362-028X-66.3.426
CR  - Macit, A., Sevim, S., Kizil, M. (2024). Aflatoxin B1 and M1 detoxification in foodstuffs: Examining the efficacy of probiotics with and without prebiotics–A systematic review. Food Bioscience, 58, 103724. https://doi.org/10.1016/ j.fbio.2024.103724
CR  - Markaki, P., Melissari, E. (1997). Occurrence of aflatoxin M1 in commercial pasteurized milk determined with ELISA and HPLC. Food Additives and Contaminants, 14(5), 451-456. https://doi.org/10.1080/02652039709374551
CR  - Mehenktaş, C. (2022). Süt işlemede ultrason kullanımı. Akademik Gıda, 20(4), 474–481.
Ojha, K. S., Mason, T. J., O’Donnell, C. P., Kerry, J. P., Tiwari, B. K. (2017). Ultrasound technology for food fermentation applications. Ultrasonics Sonochemistry, 34, 410-417. https://doi.org/ 10.1016/j.ultsonch.2016.06.001
CR  - Onyeaka, H., Miri, T., Hart, A., Anumudu, C., Nwabor, O. F. (2023). Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores. Food Reviews International, 39(7), 3663-3675. https://doi.org/10.1080/ 87559129.2021.2013255
CR  - Peltonen, K. D., El‐Nezami, H. S., Salminen, S. J., Ahokas, J. T. (2001). Binding of aflatoxin B1 by probiotic bacteria. Journal of the Science of Food and Agriculture, 80(13), 1942-1945. https://doi.org/ 10.1002/1097-0010(200010)80:13 <1942::AID-JSFA741>3.0.CO;2-7
CR  - Pierides, M., El-Nezami, H., Peltonen, K., Salminen, S., Ahokas, J. (2000). Ability of dairy strains of lactic acid bacteria to bind aflatoxin M1 in a food model. Journal of Food Protection, 63(5), 645-650. https://doi.org/10.4315/0362-028X-63.5.645
CR  - Piotrowska, M. (2014). The adsorption of ochratoxin A by Lactobacillus species. Toxins, 6(9), 2826-2839. https://doi.org/10.3390/ toxins6092826
CR  - Sanaldi, K., Coban, A. Y. (2023). Detoxification of aflatoxin M1 in different milk types using probiotics. Anais da Academia Brasileira de Ciências, 95(1), e20220794. https://doi.org/ 10.1590/0001-3765202320220794
CR  - Serrano-Niño, J. C., Cavazos-Garduño, A., Hernandez-Mendoza, A., Applegate, B., Ferruzzi, M. G., San Martin-González, M. F., García, H. S. (2013). Assessment of probiotic strains ability to reduce the bioaccessibility of aflatoxin M1 in artificially contaminated milk using an in vitro digestive model. Food Control, 31(1), 202-207. https://doi.org/10.1016/j.foodcont.2012.09.023
CR  - Shahin, A. A. M. 2007. Removal of Aflatoxin B1 from Contaminated Liquid Media by Dairy Lactic Acid Bacteria. International Journal of Agriculture and Biology, 9(1): 71-75.
CR  - Tavşanlı, H., Güner, T. E., Altundal, B., Ektik, N., İlhak, O. İ. (2024). The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk. International Journal of Dairy Technology, 77(1), 105–113. https://doi.org/10.1111/1471-0307.13013
CR  - Turna, N. S., Wu, F. (2021). Aflatoxin M1 in milk: A global occurrence, intake, & exposure assessment. Trends in Food Science and Technology, 110, 183–192. https://doi.org/10.1016/ j.tifs.2021.01.081
CR  - Ünüsan, N. (2019). Systematic review of mycotoxins in food and feeds in Turkey. Food Control, 97, 1-14. https://doi.org/10.1016/ j.foodcont.2018.10.015
CR  - Wang, L., Wang, Z., Yuan, Y., Cai, R., Niu, C., Yue, T. (2015). Identification of key factors involved in the biosorption of patulin by inactivated lactic acid bacteria (LAB) cells. Public Library of Science, 10(11), e0143431. https://doi.org/10.1371/journal.pone.0143431
CR  - Wu, H., Hulbert, G. J., Mount, J. R. (2000). Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innovative Food Science and Emerging Technologies, 1(3), 211-218. https://doi.org/10.1016/S1466-8564(00)00020-5
UR  - https://doi.org/10.15237/gida.GD25060
L1  - https://dergipark.org.tr/tr/download/article-file/4838754
ER  -