@article{10.11648/j.ijbecs.20241001.12,
  author = {Kebede Dida Ariti and Belay Roba Tadesse},
  title = {Harnessing Probiotics to Combat Aflatoxin: A Natural Approach to Food Safety: A Review
},
  journal = {International Journal of Biomedical Engineering and Clinical Science},
  volume = {10},
  number = {1},
  pages = {9-17},
  doi = {10.11648/j.ijbecs.20241001.12},
  url = {https://doi.org/10.11648/j.ijbecs.20241001.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbecs.20241001.12},
  abstract = {Aflatoxins, toxic secondary metabolites produced primarily by Aspergillus flavus and Aspergillus parasiticus, are among the most significant food safety challenges worldwide. These compounds are classified as Group 1 carcinogens by the International Agency for Research on Cancer (IARC) due to their association with liver cancer, immune suppression, and acute toxicity. Aflatoxin contamination commonly affects staple food items such as grains, nuts, and seeds, particularly in regions with warm and humid climates. The economic burden of aflatoxin contamination extends to reduced agricultural productivity and trade restrictions, necessitating innovative and effective mitigation strategies. This review investigates the potential of probiotics as a natural solution to counter aflatoxin contamination. Probiotics, including strains such as Lactobacillus, Bifidobacterium, and Saccharomyces, offer several mechanisms for reducing aflatoxin toxicity. These include bioadsorption, where probiotics bind aflatoxins and limit their bioavailability in the gastrointestinal tract; biotransformation, involving the enzymatic conversion of aflatoxins into less toxic metabolites; and competitive exclusion, which inhibits the growth of aflatoxin-producing molds. Additionally, probiotics contribute to immune modulation, enhancing the host's capacity to counteract aflatoxin exposure. Applications of probiotics in food systems and animal feed are promising. For instance, integrating probiotics into fermented foods has been shown to reduce aflatoxin concentrations significantly. Similarly, probiotics in livestock feed can decrease the absorption of aflatoxins, improving animal health and the safety of derived products. Despite these advances, challenges persist, including strain-specific efficacy, regulatory hurdles, and consumer acceptance of probiotic-enhanced food products. Future research should prioritize the development of innovative probiotic applications, such as bioencapsulation technologies to enhance stability and targeted delivery systems for maximizing their efficacy. Long-term clinical studies are needed to assess the sustainability and safety of probiotic interventions for aflatoxin detoxification. By addressing these challenges, probiotics could play a pivotal role in safeguarding public health, ensuring food safety, and enhancing the resilience of food systems globally.
},
 year = {2024}
}

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TY  - JOUR
T1  - Harnessing Probiotics to Combat Aflatoxin: A Natural Approach to Food Safety: A Review

AU  - Kebede Dida Ariti
AU  - Belay Roba Tadesse
Y1  - 2024/12/03
PY  - 2024
N1  - https://doi.org/10.11648/j.ijbecs.20241001.12
DO  - 10.11648/j.ijbecs.20241001.12
T2  - International Journal of Biomedical Engineering and Clinical Science
JF  - International Journal of Biomedical Engineering and Clinical Science
JO  - International Journal of Biomedical Engineering and Clinical Science
SP  - 9
EP  - 17
PB  - Science Publishing Group
SN  - 2472-1301
UR  - https://doi.org/10.11648/j.ijbecs.20241001.12
AB  - Aflatoxins, toxic secondary metabolites produced primarily by Aspergillus flavus and Aspergillus parasiticus, are among the most significant food safety challenges worldwide. These compounds are classified as Group 1 carcinogens by the International Agency for Research on Cancer (IARC) due to their association with liver cancer, immune suppression, and acute toxicity. Aflatoxin contamination commonly affects staple food items such as grains, nuts, and seeds, particularly in regions with warm and humid climates. The economic burden of aflatoxin contamination extends to reduced agricultural productivity and trade restrictions, necessitating innovative and effective mitigation strategies. This review investigates the potential of probiotics as a natural solution to counter aflatoxin contamination. Probiotics, including strains such as Lactobacillus, Bifidobacterium, and Saccharomyces, offer several mechanisms for reducing aflatoxin toxicity. These include bioadsorption, where probiotics bind aflatoxins and limit their bioavailability in the gastrointestinal tract; biotransformation, involving the enzymatic conversion of aflatoxins into less toxic metabolites; and competitive exclusion, which inhibits the growth of aflatoxin-producing molds. Additionally, probiotics contribute to immune modulation, enhancing the host's capacity to counteract aflatoxin exposure. Applications of probiotics in food systems and animal feed are promising. For instance, integrating probiotics into fermented foods has been shown to reduce aflatoxin concentrations significantly. Similarly, probiotics in livestock feed can decrease the absorption of aflatoxins, improving animal health and the safety of derived products. Despite these advances, challenges persist, including strain-specific efficacy, regulatory hurdles, and consumer acceptance of probiotic-enhanced food products. Future research should prioritize the development of innovative probiotic applications, such as bioencapsulation technologies to enhance stability and targeted delivery systems for maximizing their efficacy. Long-term clinical studies are needed to assess the sustainability and safety of probiotic interventions for aflatoxin detoxification. By addressing these challenges, probiotics could play a pivotal role in safeguarding public health, ensuring food safety, and enhancing the resilience of food systems globally.

VL  - 10
IS  - 1
ER  - 

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