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

Dawlal Pranitha, Brabet Catherine, Thantsha Mapitsi S., Buys Elna M.. 2017. Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods. World Mycotoxin Journal, 10 (4) : 309-318.

Quartile : Q3, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q3, Sujet : MYCOLOGY / Quartile : Q4, Sujet : TOXICOLOGY

Résumé : 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.

Mots-clés Agrovoc : maïs, fumonisine, Lactobacillus plantarum, bactérie lactique, aliment fermenté, fermentation, produit céréalier, Pediococcus, stockage des aliments, fermentation lactique, Lactobacillus delbrueckii, produit fermenté, culture starter

Mots-clés libres : Fumonisins, Fermented maize, Ogi, Mahewu, Detoxification, Binding, Lactic acid bacteria

Auteurs et affiliations

• Dawlal Pranitha, University of Pretoria (ZAF)
• Brabet Catherine, CIRAD-PERSYST-UMR Qualisud (FRA)
• Thantsha Mapitsi S., University of Pretoria (ZAF)
• Buys Elna M., University of Pretoria (ZAF) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/599876/)

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