Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

Author:

Dawlal P.12,Brabet C.3,Thantsha M.S.4,Buys E.M.2

Affiliation:

1. Council for Scientific and Industrial Research (CSIR), Biosciences, P.O. Box 395, Pretoria 0001, Gauteng, South Africa.

2. Department of Food Science, University of Pretoria, Pretoria 0002, Gauteng, South Africa.

3. Centre de coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR – Qualisud, TA B-95/16, 73 rue J.F. Breton, 34398 Montpellier, France.

4. Department of Microbiology and Plant Pathology, University of Pretoria, Pretoria 0002, Gauteng, South Africa.

Abstract

Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisin B1 (FB1) and B2 (FB2), as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by HPLC. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiencies varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during the ogi fermentation process) and from 4 to 2 (acidic pH in the stomach), and an increase in temperature (from 30 to 37 °C). The percentage of FB1 and FB2 bound to LAB at pH 4 decreased after 6 days of storage at 30 °C for all LAB strains, except for Lactobacillus plantarum (R1096) for which it increased. Lactobacillus species (L. plantarum and Lactobacillus delbrueckii) were the most efficient in binding FB1 and FB2, whereas Pediococcus sp. was less efficient. Therefore, the Lactobacillus strains tested in this study can be recommended as potential starter cultures for African traditional fermented maize based foods having detoxifying and probiotic properties.

Publisher

Wageningen Academic Publishers

Subject

Public Health, Environmental and Occupational Health,Toxicology,Food Science

Reference55 articles.

1. A Review of Mycotoxins in Food and Feed Products in Portugal and Estimation of Probable Daily Intakes

2. Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawè and ogi) from Benin

3. Agence Française de Sécurité Sanitaire des Aliments (AFSSA), 2006. Risk assessment for mycotoxins in human and animal food chains. Summary Report, AFSSA, Paris, France. Available at: http://tinyurl.com/y7rywclb.

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