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牛奶中的真菌毒素:某些解毒尝试的发生和评估

Nesrine H Youssef^1,2, Mohamed H El Gammal³, Hayman A A Altaie⁴

¹Regional Center for Food and Feed Dekhila Port Alexandria Egypt.

Food science & nutrition

|June 16, 2023

概括

这项研究发现,草本植物纤维,特别是绿茶,可以有效地结合和降解牛奶中的真菌毒素. 使用这些纤维的过程显示出更安全的牛奶消费的优异结果.

科学领域:

食品安全食品安全
菌类毒理学菌类毒理学
自然产品化学自然产品化学

背景情况:

牛奶受到菌毒素的污染对健康构成重大风险,特别是在婴儿等弱势群体中.
现有的消除真菌毒素的方法往往是不足的或昂贵的.
草药疗法为天然真菌毒素缓解提供了一个潜在的途径.

研究的目的:

调查女性农民销售商 (WFV) 牛奶中的真菌毒素存在.
为了评估草本植物纤维作为天然的真菌毒素结合剂.
为了评估不同过程 (摇,浸泡) 与草本提取物去除菌根毒素的效率,并比较牛奶的味道.

主要方法:

牛奶样本被分析为米尼辛和阿弗拉托克辛M1 (aflaM1).
使用和浸泡方法测试了草本植物纤维的结合和降解真菌毒素的能力.
评估了降解效率和味道变化.

主要成果:

牛奶中没有富莫尼辛,但在25%的水牛牛奶样本中存在.
在牛奶和水牛奶中检测到高水平的阿弗拉托克素M1.
草本植物纤维,特别是绿茶,显著减少了真菌毒素,动过程比单独浸泡更有效.

结论:

草本植物纤维是牛奶中真菌毒素的有效绿色结合剂.
动过程与草本提取物相结合,可以增强菌毒素的降解.
这种方法为提高牛奶安全性和减少菌毒素暴露提供了一个有希望的策略.

关键词:

牛奶牛奶牛奶牛奶菌类毒素 (mycotoxins) 是一种有毒的物质.植物纤维生物结合剂生物结合剂这是一个小屋,小屋,小屋.浸泡浸泡浸泡浸泡浸泡浸泡浸泡浸泡浸泡浸泡

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