系统介绍了从益生菌中提取的最有效的体外黄曲霉毒素解毒后生物制剂

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-10-06 DOI:10.15586/ijfs.v35i4.2369

Setayesh Zamanpour, Seyyed Mohammad Ali Noori, Behdad Shokrollahi Yancheshmeh, Asma Afshari, Mohammad Hashemi

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引用次数: 0

摘要

本研究的目的是收集有关益生菌对黄曲霉毒素去污率的信息，并寻找最有效的益生菌。在这篇综述文章中，研究是从数据库中收集的。所有与实验研究相关的文章均纳入本研究。结果表明，产自克氏慢乳杆菌、克氏慢乳杆菌、鼠李糖乳杆菌、鼠李糖乳杆菌和戊糖Pediococcus pentosaceus益生菌的后生菌对黄曲霉毒素B1、B2、G1、G2和M1的抑制效果分别为97.22%、95.27%、86.2%、81.4%和91%。因此，后生物制剂可作为食品中安全的抗黄曲霉毒素剂。

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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A systematic review to introduce the most effective postbiotics derived from probiotics for aflatoxin detoxification in vitro

The purpose of this study was to gather information about the percentage of aflatoxin decontamination by postbiotics and to find the most effective postbiotic. In this review article, studies were collected from databases. All the articles related to experimental studies were included in the study. It appeared that the postbiotics derived from Lentilactobacillus kefiri, Lentilactobacillus kefiri, Lacticaseibacillus rhamnosum, Lacticaseibacillus rhamnosum and Pediococcus pentosaceus probiotic bacteria were the most effective postbiotics with 97.22%, 95.27%, 86.2%, 81.4% and 91% inhibitory effect against aflatoxins B1, B2, G1, G2 and M1, respectively. Therefore, postbiotics could be used as safe anti-aflatoxin agents in food products.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.