In vitro tests were performed to determine the ability of beer fermentation residue (BFR) containing Saccharomyces
cerevisiae to bind aflatoxin B1 (AFB1), zearalenone (ZEA), ochratoxin A (OTA) and deoxynivalenol (DON). BFR
was obtained from a microbrewery, dried and ground, resulting in approximately 1.0 × 1010 S. cerevisiae cells g−1
BFR. Binding assays consisted of suspending BFR (100 mg) in 10 mL of buffer solution (pH 3.0 or 6.5) spiked with
AFB1, ZEA, OTA or DON (2.0 μg mL−1 of each mycotoxin), incubation (60 min, 25 °C) followed by centrifugation.
The supernatants were analyzed by high performance liquid chromatography. BFR had higher binding capacity
for ZEA (75.1% and 77.5% at pH 3.0 and 6.5, respectively), when compared with AFB1, OTA and DON (less than
60% and 40% at pH 3.0 and 6.5, respectively). BFR also produced linear isotherms for ZEA at both pH values,
hence indicating a potential application of industrial fermentation by-products containing yeast cells in reducing
the bioavailability of ZEA in contaminated feedstuffs. However, in vivo studies are required to prove its efficacy in
livestock and poultry
In vitro tests were performed to determine the ability of beer fermentation residue (BFR) containing Saccharomycescerevisiae to bind aflatoxin B1 (AFB1), zearalenone (ZEA), ochratoxin A (OTA) and deoxynivalenol (DON). BFRwas obtained from a microbrewery, dried and ground, resulting in approximately 1.0 × 1010 S. cerevisiae cells g−1BFR. Binding assays consisted of suspending BFR (100 mg) in 10 mL of buffer solution (pH 3.0 or 6.5) spiked withAFB1, ZEA, OTA or DON (2.0 μg mL−1 of each mycotoxin), incubation (60 min, 25 °C) followed by centrifugation.The supernatants were analyzed by high performance liquid chromatography. BFR had higher binding capacityfor ZEA (75.1% and 77.5% at pH 3.0 and 6.5, respectively), when compared with AFB1, OTA and DON (less than60% and 40% at pH 3.0 and 6.5, respectively). BFR also produced linear isotherms for ZEA at both pH values,hence indicating a potential application of industrial fermentation by-products containing yeast cells in reducingthe bioavailability of ZEA in contaminated feedstuffs. However, in vivo studies are required to prove its efficacy inlivestock and poultry
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