Vol. 23, No. 2 (2024), Poly24224 https://doi.org/10.24275/rmiq/Poly24224

Evaluation of the aflatoxin M1 retention capacity in a polysaccharide obtained by fermenting milk with kefir grains

 

Authors

C. Jiménez-Pérez, L. Roldán-Hernández, A. Cruz-Guerrero, S. Alatorre-Santamaría

Abstract

Currently, it has been reported a high incidence of aflatoxin M1 (AFM1) in milk. This poses a risk to human health, because AFM1 is considered a class 1 carcinogen. Among the various strategies that have been studied to reduce AFM1 contamination in milk, the use of lactic acid bacteria has attracted considerable attention. This approach takes advantage of exopolysaccharides (EPS) present in bacterial cells walls that show affinity to the mycotoxin and can form an EPS-AFM1 complex. In addition, during milk fermentation with kefir grains an EPS called kefiran is produced which has a potential for applications in food industry, e.g., improving the rheological and functional properties of foods. In this study, the capacity of isolated kefiran to retain AFM1 from milk matrix and aqueous system was evaluated. The results demonstrated a decrease in AFM1 content by 81% in milk matrix added with EPS, while in aqueous system in the presence of EPS it was observed a 75% reduction of AFM1 content. This led to the conclusion that kefiran does have mycotoxin retention potential and that in milk, higher retention value of AFM1 could be attributed to the interactions with milk proteins.

Keywords

aflatoxin M1, exopolysaccharides, kefir grains, milk.

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