[Bacillus] Aflatoxin B1 degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran

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Aflatoxin B1 degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran

Mohsen Farzaneh a,b,c,*, Zhi-Qi Shi b, Alireza Ghassempour c, Narges Sedaghat a, Masoud Ahmadzadeh a, Mansoureh Mirabolfathy d, Mohammad Javan-Nikkhah a

Abstract

Pistachio nuts are among the commodities with the highest risk of aflatoxin contamination in Iran. Aflatoxin B1 (AFB1) is one of the

most hazardous mycotoxins for humans and livestock. In nature, there are microorganisms which are capable of reducing

aflatoxins contamination in food and feed products. In this study, Bacillus subtilis strain UTBSP1 was isolated from pistachio nuts

and studied for the degradation of AFB1. The AFB1 contents were determined by the use of HPTLC and HPLC as well as multiple

reactions monitoring (MRM) method in LCeMS/MS. The results indicated B. subtilis UTBSP1 could considerably remediate AFB1

from nutrient broth culture and pistachio nut by 85.66% and 95%, respectively. Cell free supernatant fluid caused an apparent

78.39%decrease in AFB1content. The optimal conditions for AFB1degradation bycell free supernatant appeared at 35e40 C, during

24 h. Furthermore, the results indicated that AFB1 degradation is enzymatic and responsible enzymes are extracellular and

constitutively produced. The destructive AFB1 differed from standard AFB1 chemically, and lost a fluorescence property.

제목

Aflatoxin B1 degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran

내용

피스타치오 견과류는 이란에서 Aﬂatoxin 오염의 위험이 가장 큰 것 중 하나이다. Aflatoxin B1 (AFB1)은 사람과 가축에게 가장 해로운 mycotoxin 중 하나다. 자연적으로 식품 및 사료 제품에서 플라 독신 오염을 줄일 수 있는 미생물이 존재한다. 본 연구에서는 Bacillus subtilis 균주 UTBSP1을 피스타치오 견과류로부터 분리하여 AFB1의 분해를 조사 하였다. AFB1 함량은 LCeMS / MS에서 다중 반응 모니터링 (MRM) 방법뿐만 아니라 HPTLC 및 HPLC의 사용에 의해 결정되었다. 결과는 B. subtilis UTBSP1이 양분 broth culture와 피스타치오 너트로부터 AFB1을 각각 85.66 %와 95 %로 상당히 개선 할 수 있음을 나타냈다. 세포가 없는 상층액은 AFB1 함량이 78.39 % 감소하는 것으로 나타났다. 세포가 없는 상층 액에 의한 AFB1 분해의 최적 조건은 24 시간 동안 35~40℃에서 나타났다. 또한 결과는 AFB1 분해가 효소적에 의한 것이며 원인이 되는 효소가 세포 밖에서 구성적으로 생성된다는 것을 보여 주었다. 파괴된 AFB1은 표준 AFB1과 화학적으로 다르며 형광 속성을 상실했다.

[출처 : M. Farzaneh et al. / Food Control 23 (2012) 100e106 ]

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[Bacillus] Aflatoxin B1 degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran

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