AI Summary & Key Takeaways
AI InsightThe results indicated that binding ability of Streptococcus thermophilus ST-36 was higher than that of Lactobacillus delbrueckii subsp. bulgaricus CH-2 in both PBS and reconstituted milk.
📌 3 Key Takeaways
Abstract
Aflatoxin MI ($AFM_1$) is a highly toxic compound found in milk. Several microorganisms have been previously reported to bind or degrade $AFM_1$ from liquid media. This study was performed to assess the binding of $AFM_1$ in contaminated phosphate buffered saline (PBS). Lactobacillus delbrueckii subsp. bulgaricus CH-2 and Streptococcus thermophilus ST-36 were used for this purpose. Removal activities of two strains were also assessed using contaminated reconstituted milk and contaminated yoghurt made from reconstituted milk. ELISA procedure was used in this study Lactobacillus delbrueckii subsp. bulgaricus CH-2 bound in PBS at 18.70% and in milk at 27.56% while Streptococcus thermophilus ST-36 bound in PBS at 29.42% and in milk at 39.16%. $AFM_1$ was bound at the level of merely 14.82% in yogurt. The results indicated that binding ability of Streptococcus thermophilus ST-36 was higher than that of Lactobacillus delbrueckii subsp. bulgaricus CH-2 in both PBS and reconstituted milk. Both of microorganisms bound higher in milk than in PBS. Also, $AFM_1$ binding levels were at least level in yoghurt (%14.82). These findings supported that specific yoghurt bacteria used in this study can offer decontaminating $AFM_1$ from milk.
Özet
Bu çalışmada, kontamine PBS'de $AFM_1$' in bağlanma yeteneği araştırıldı. Bu amaçla, Lactobacillus delbrueckii subsp. bulgaricus CH-2 ve Streptococcus thermophilus ST-36 bakterileri kullanıldı. $AFM_1$ in bu iki bakteriye bağlanma yeteneği, aynı zamanda kontamine sütte ve kontamine sütten yapılan yoğurtta da araştırıldı. Çalışmada, ELISA yöntemi kullanıldı. Lactobacillus delbrueckii subsp. bulgaricus CH-2'nin $AFM_1$'i PBS'de % 18.70, sütte % 27.56; Streptococcus thermophilus ST-36'nın ise PBS'de % 29.42 ve sütte % 39.16 düzeylerinde bağlama yeteneğinde olduğu belirlendi. Yoğurtta ise bağlanma en düşük düzeyde saptandı( % 14.82). Sonuç olarak, gerek PBS'de gerekse sütte Streptococcus thermophilus'un bağlama yeteneği, Lactobacillus delbrueckii subsp. bulgaricus CH-2'den daha yüksek bulundu.Aynı zamanda her iki bakterinin de PBS'e göre sütte daha fazla bağlama yeteneği olduğu saptandı. Elde edilen bulgulara göre, bu çalışmada kullanılan spesifik yoğurt bakterilerinin $AFM_1$'i sütten uzaklaştırma yeteneğinde olduğu belirlendi.