Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M1 bio-detoxification

IF 1.9 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of Food Safety Pub Date : 2023-12-07 DOI:10.1111/jfs.13096

Solmaz Moradi Teymourlouei, Mahmood Sowti Khiabani, Reza Rezaei Mokarram, Shiva Ghiasifar, Hossein Samadi Kafil

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引用次数: 0

Abstract

The study compared the bio-detoxification capabilities of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M₁ (AFM₁). The yeast cell walls were disrupted using thermal shock-ultrasound, resulting in 75 nm particles, as confirmed by dynamic light scattering. These disrupted cell walls were then immobilized on nano-zeolite and entrapped in ca-alginate. SEM, FTIR & XRD confirmed their physical absorption on the nano-zeolite and entrapment in ca-alginate. Samples were exposed to AFM₁ for 15 min and 24 h, either in combination or free, before or after immobilization. HPLC analysis revealed significant variations in AFM₁ reduction. The highest reduction of 89.49% was observed after 15 min with alginate treatment, while the immobilized-entrapped C. albicans cell wall showed the lowest reduction of 24.77% after 24 h. Both free Candida cell walls and immobilized-entrapped Saccharomyces cell walls showed impressive detoxification abilities. Additionally, immobilized-entrapped cell walls are reusable and a sustainable choice for industrial use.

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共价固定酿酒酵母和白念珠菌细胞壁，用于黄曲霉毒素 M1 的生物解毒

该研究比较了酿酒酵母和白色念珠菌细胞壁对黄曲霉毒素M1 (AFM1)的生物解毒能力。利用热冲击超声破坏酵母细胞壁，产生75 nm的颗粒，这一点得到了动态光散射的证实。然后将这些被破坏的细胞壁固定在纳米沸石上，并包裹在海藻酸钙中。扫描电镜(SEM)、红外光谱(FTIR)和x射线衍射(XRD)证实了它们在纳米沸石上的物理吸附和在海藻酸钙中的包裹。在固定之前或之后，将样品暴露于AFM1中15分钟和24小时，无论是联合还是自由。HPLC分析显示AFM1的减少有显著差异。海藻酸盐处理15分钟后，最高的脱毒率为89.49%，而固定化包埋的白色念珠菌细胞壁在24小时后的脱毒率最低，为24.77%。游离念珠菌细胞壁和固定化包埋的酵母菌细胞壁都表现出令人印象深刻的脱毒能力。此外，固定化-包裹的细胞壁是可重复使用的，是工业应用的可持续选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.