Binding of Aflatoxin B1 to Lactobacillus paracasei SNP-2 and Stability of Bacteria-AFB1 Complex

https://doi.org/10.22146/ifnp.24258

Rohula Utami(1), Tyas Utami(2), Suparmo Suparmo(3), Endang Sutriswati Rahayu(4*)

(1) Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Indonesia
(2) Departement of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 5528, Indonesia
(3) Departement of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 5528, Indonesia
(4) Departemnt of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 5528, Indonesia
(*) Corresponding Author

Abstract


The aim of this research was to study the binding ability of viable and non-viable of Lactobacillus paracasei SNP-2 to aflatoxin B1 (AFB1) in phosphate buffer saline (PBS) at pH 7.3. Bacterial cells were grown in MRS broth at 37 °C for 24 h, and then centrifuged at 1,800g[a1]  for 20 min at 10 °C to get the pellet. Pellet was suspended in PBS pH 7.3 until the cell concentration was about 1010 CFU/ml. Viable cells, the heated, and acid-killed cells were evaluated their ability to bind AFB1 in PBS pH 7.3. Stability of the L. paracasei SNP-2/AFB1 complexes was evaluated by determining the amount of the released AFB1 to the PBS following five times washing. The results showed that AFB1 binding ability to heat-and acid-kill bacteria were higher than that of by viable cells. More than 70% of bound AFB1 was released from viable bacteria after five times washing. However, the heated and acid-killed cell treatments significantly increased the complex stability of bacteria-AFB1

Keywords


Aflatoxin B1; Lactobacillus acidophilus SNP-2; Binding of AFB1; Peptidoglycan

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DOI: https://doi.org/10.22146/ifnp.24258

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Indonesian Food and Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with the Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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