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The Inhibitory Effect of Lactic Acid Bacteria on Aflatoxin Production and Expression of Aflr Gene in Aspergillus Parasiticus Publisher



Ghanbari R1 ; Molaee Aghaee E1 ; Rezaie S2 ; Jahed Khaniki G1 ; Alimohammadi M3 ; Soleimani M1 ; Noorbakhsh F4
Authors
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Authors Affiliations
  1. 1. Food Safety & Hygiene Division, Department of Environmental Health Engineering, School of Public health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Medical Mycology & Parasitology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Environmental Health Engineering, School of Public health, Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Department of Microbiology, Biological Science College, Islamic Azad University, Varamin-Pishva Branch, Varamin, Iran

Source: Journal of Food Safety Published:2018


Abstract

Recent studies indicated the inhibitory effects of lactic acid bacteria (LAB) strains isolated from different origins on both fungal growth and aflatoxin production. This study aimed to investigate the inhibitory effect of Lactobacillus plantarum and L. delbrueckii subsp. Lactis on Aspergillus parasiticus ATCC15517 growth. Quantification of aflatoxin was performed using high-performance liquid chromatography technique. Quantitative changes in the expression of the aflR gene were analyzed by measuring the cognate aflR mRNA level with quantitative real-time reverse-transcription polymerase chain reaction. Our results demonstrated the inhibitory effect of LAB on A. parasiticus growth at 2 × 103 cfu/ml of L. plantarum and L. delbrueckii subsp. Lactis. Aflatoxin G2 production was significantly inhibited to lower than level of detection. The level of aflR gene expression was considerably decreased after the exposure of fungal cells with used LABs. Assessment of the used LABs on A. parasiticus revealed antifungal properties and effective ability to decrease aflatoxin production. Practical applications: Fungi spoilage is widespread among different types of food that may result in huge amounts of waste and economical lost. In addition, side effects raised by using chemical additives as preservative, are a serious source of health concern. Therefore, natural agents such as lactic acid bacteria which are also commonly used as probiotics in recent years, could play a good role as inhibitors of fungal growth as well as mycotoxin production both in food and feed. Different media like dairy foods and so on, can be formulated with Lactobacillus plantarum and L. delbrueckii subsp. Lactis, to prevent Aspergillus parasiticus growth and mycotoxin excretion. LAB can be added to processed food during inoculation step and even for protection, they can be capsulated with edible materials to improve their efficiency. © 2017 Wiley Periodicals, Inc.
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