BOZADA PREBİYOTİK VE PROBİYOTİKLERİN AFLATOKSİN B1 DETOKSİFİKASYONU VE BİYOERİŞİLEBİLİRLİĞİ ÜZERİNE ETKİSİ

Abstract

Aflatoxin B1 (AFB1) is a mycotoxin with carcinogenic, mutagenic, teratogenic, neurotoxic and immunosuppressive properties commonly found in various cereal products and oilseeds. The aim of this study was to investigate the effect of Lactobacillus leichmannii (ATCC 10697) RSKK 06048 as a probiotic bacteria, Saccharomyces boulardii RSKK 06047 as a yeast and beta-glucan as a prebiotic on AFB1 binding capacity and AFB1 bioaccessibility in boza which is a cereal-based fermented beverage. The free AFB1 levels in the study groups (positive and negative control, AFB1 + L. leichmannii, AFB1 + S. boulardii, AFB1 + L. leichmannii + S. boulardii, AFB1 + Beta glucan, AFB1 + L. leichmannii + Beta glucan, AFB1 + S. boulardii + Beta glucan, AFB1 + L. leichmannii + S. boulardii + Beta glucan) were determined by HPLC after incubation and after stomach, intestine and colon stages with in vitro digestion model. After incubation, the highest AFB1 binding was observed as 27.79±1.95% in the sample containing S. boulardii. This study showed the difference between the amounts of AFB1 determined in the product after incubation and at the end of the digestion simulation. When the in vitro digestion model was applied, the bioaccessibility of AFB1 in boza was 92.46±0.82% after the stomach stage, 87.80±2.60% after the small intestine stage, and 78.08±0.26% after the colon stage. The bioaccessibility of AFB1 after the colon stage showed a significant decrease compared to the AFB1 values after incubation in all samples (p<0.05). The highest decrease in AFB1 bioaccessibility was observed as 55.46±6.81% in the sample containing L. leichmannii + S. boulardii + Beta glucan after the column. The binding capacity determined after incubation in the sample containing beta-glucan (%20.89±0.78) showed a statistically significant increase compared to the binding capacity after colon stage in vitro digestion (41.02±1.60) (p < 0.05). This research concluded that probiotic bacteria, yeast and beta glucan could be used as a potential application to reduce AFB1 bioaccessibility in cereal-based products.