dc.contributor.author |
Dawlal, Pranitha
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|
dc.contributor.author |
Brabet, C
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|
dc.contributor.author |
Thantsha, MS
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dc.contributor.author |
Buys, EM
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dc.date.accessioned |
2018-08-17T07:28:25Z |
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dc.date.available |
2018-08-17T07:28:25Z |
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dc.date.issued |
2017-10 |
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dc.identifier.citation |
Dawlal, P, Brabet, C, Thantsha, MS and Buys, EM. 2017. Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods. World Mycotoxin Journal, vol 10(4), pp 309-318. |
en_US |
dc.identifier.uri |
http://www.wageningenacademic.com/toc/wmj/10/4
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dc.identifier.uri |
http://hdl.handle.net/10204/10369
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dc.description |
Copyright: 2017 Wageningen Academic Publishers. Due to copyright restrictions, the attached PDF file only contains the abstract of the full text item. For access to the full text item, kindly consult the publisher's website. |
en_US |
dc.description.abstract |
Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisin B1 (FB1) and B2 (FB2), as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by HPLC. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiencies varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during the ogi fermentation process) and from 4 to 2 (acidic pH in the stomach), and an increase in temperature (from 30 to 37 °C). The percentage of FB1 and FB2 bound to LAB at pH 4 decreased after 6 days of storage at 30 °C for all LAB strains, except for Lactobacillus plantarum (R1096) for which it increased. Lactobacillus species (L. plantarum and Lactobacillus delbrueckii) were the most efficient in binding FB1 and FB2, whereas Pediococcus sp. was less efficient. Therefore, the Lactobacillus strains tested in this study can be recommended as potential starter cultures for African traditional fermented maize based foods having detoxifying and probiotic properties. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Wageningen Academic Publishers |
en_US |
dc.relation.ispartofseries |
Worklist;20318 |
|
dc.subject |
Mycotoxins |
en_US |
dc.subject |
Fumonisins |
en_US |
dc.subject |
Fermented maize |
en_US |
dc.subject |
Ogi |
en_US |
dc.subject |
Mahewu |
en_US |
dc.subject |
Detoxification |
en_US |
dc.subject |
Lactic acid bacteria |
en_US |
dc.title |
Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods |
en_US |
dc.type |
Article |
en_US |
dc.identifier.apacitation |
Dawlal, P., Brabet, C., Thantsha, M., & Buys, E. (2017). Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods. http://hdl.handle.net/10204/10369 |
en_ZA |
dc.identifier.chicagocitation |
Dawlal, Pranitha, C Brabet, MS Thantsha, and EM Buys "Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods." (2017) http://hdl.handle.net/10204/10369 |
en_ZA |
dc.identifier.vancouvercitation |
Dawlal P, Brabet C, Thantsha M, Buys E. Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods. 2017; http://hdl.handle.net/10204/10369. |
en_ZA |
dc.identifier.ris |
TY - Article
AU - Dawlal, Pranitha
AU - Brabet, C
AU - Thantsha, MS
AU - Buys, EM
AB - Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisin B1 (FB1) and B2 (FB2), as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by HPLC. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiencies varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during the ogi fermentation process) and from 4 to 2 (acidic pH in the stomach), and an increase in temperature (from 30 to 37 °C). The percentage of FB1 and FB2 bound to LAB at pH 4 decreased after 6 days of storage at 30 °C for all LAB strains, except for Lactobacillus plantarum (R1096) for which it increased. Lactobacillus species (L. plantarum and Lactobacillus delbrueckii) were the most efficient in binding FB1 and FB2, whereas Pediococcus sp. was less efficient. Therefore, the Lactobacillus strains tested in this study can be recommended as potential starter cultures for African traditional fermented maize based foods having detoxifying and probiotic properties.
DA - 2017-10
DB - ResearchSpace
DP - CSIR
KW - Mycotoxins
KW - Fumonisins
KW - Fermented maize
KW - Ogi
KW - Mahewu
KW - Detoxification
KW - Lactic acid bacteria
LK - https://researchspace.csir.co.za
PY - 2017
T1 - Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods
TI - Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods
UR - http://hdl.handle.net/10204/10369
ER -
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en_ZA |