Biomedicine

Abstract

Introduction and Aim: Mycotoxins are toxic by-products of fungi that can appear in bakery foods including bread, cake, and biscuits, among others. Mycotoxins generated by filamentous fungus (moulds) have a severe influence on the sustainability of food sources and cause significant economic loss. The aim is to highlight the critical need for biological detoxification methods, particularly utilizing lactic acid bacteria (LAB) and enzymes, to effectively degrade mycotoxins into less harmful substances. This research emphasizes the potential of LAB in addressing mycotoxin contamination in food. Materials and Methods: The study employed various methods for the extraction and analysis of mycotoxins, including solid-liquid extraction (SLE) and solid phase extraction (SPE) using immune-affinity columns. Detection techniques utilized were High Performance Liquid Chromatography (HPLC), mass spectrometry (MS), and tandem mass spectrometry (MS/MS) for multiclass determination of mycotoxins. Additionally, the effectiveness of lactic acid bacteria (LAB) strains in degrading specific mycotoxins was assessed through in vitro experiments under controlled conditions. Results: Specific lactic acid bacteria (LAB) strains demonstrated significant degradation capabilities for various mycotoxins, achieving degradation rates of up to 90%. For instance, certain strains were effective in breaking down ochratoxin A and aflatoxin B1, with degradation percentages varying between 60% to 100% depending on the strain and conditions. Conclusion: Mycotoxins are unavoidable contaminants in food, posing serious health risks, and emphasizes the importance of biological decontamination methods using lactic acid bacteria (LAB) and enzymes.