Inhibitory Effect of Milk Cultured with Lactobacillus Strains on the Aflatoxin Mutagenicity

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  • アフラトキシンの変異原性に対するLactobacillus培養乳の抑制効果
  • Inhibitory Effect of Milk Cultured with

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Abstract

flatoxins are most potent carcinogens and a powerful mutagen among food-borne mutagens. In the present study, antimutagenic activities of milk cultured with five Lactobacillus strains on the mutagenicities of aflatoxins B1, B2, and G1 were investigated in vitro using Salmonella typhimurium TA 100 as the indicator bacteria. Cultured milk, containing 10% milk solids-not-fat and 0.3% yeast extract, were incubated at 37°C for 24 hours. The milk that was cultured with Lactobacillus sp. LA-2 strain had the highest inhibition (58.6 to 77.4%) against the mutagenicities of all the aflatoxins tested in S. typhimurium TA100 under the standard assay conditions with S-9 mix. Furthermore, the antimutagenicity of the culture with Lactobacillus sp. LA-2 strain was examined at different pH, incubation times, and mutagen doses. This cultured milk showed the highest inhibitory effects against aflatoxins B1, B2, and G1 at pH7.0, and mutagen dosages of 1.0μg/ml, 100μg/ml and 10μg/ml respectively. A 24 hours incubated Lactobacillus sp. LA-2 milk also showed the highest antimutagenicity against aflatoxins B1, B2, and G1.

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