Mycotoxin Removal Ability of Lactobacillus Acidophilus CIP 76.13 and L. Brevis CIP 102806T Isolated from Humans

Mycotoxins are harmful secondary metabolites produced by fungi which contaminate a wide range of food and feed. Lactic acid bacteria (LAB) showed a promising potential to either degrade mycotoxins or reduce their bioavailability in human and animal gastrointestinal systems. This study was aimed to investigate the ability of L. acidophilus CIP 76.13 and Lactobacillus brevis CIP 102806T, isolated from humans, for removing AFB1, OTA, ZEA, FB1 and DON concentrations in order to be used as functional starter for the food industry. Methods: Mycotoxin decontamination by viable and heat-inactivated cells were evaluated for 24h at 37°C in PBS containing 1 ppm of each mycotoxins; these latter were quantified by HPLC. Technological and probiotic properties (proteolysis, lipolysis acidic and tolerance at pH 3,5,7) were also studied. Antimicrobial activity of cell free supernatants was evaluated by agar diffusion test against pathogenic bacteria. Results: Viable cells of CIP 76.13 reduced ZEA, FB1 and DON by 57.4±1.8%, 36.4 ± 6.7% and 30.5± 2.6%, respectively; while CIP 102806T reduced ZEA by 100%. Percentage removal from heat inactivated cells were significantly lower (9.3 ± 3.9 % for FB1 and DON, and 28.3 ± 9.6 % for ZEA, on average). Both strains survived at pH 3.0, 5.0 and 7.0 for 24 h in PBS; they were also lipolytic and proteolytic towards milk proteins. No antimicrobial activity was instead highlighted. Conclusions: Results from this study revealed the potential use and broader application of L. acidophilus CIP 76.13 and L. brevis CIP 102806T for mycotoxin reduction in food industry.