Planta Med 2008; 74 - PH56
DOI: 10.1055/s-0028-1084901

Saccharomyces cerevisiae and Probiotic bacteria potentially inhibit aflatoxins production in vitro -Study of their ptotective activity in rats

EA Omara 1, SA Nada 2, HA Amra 3, EM EL-Damaty 4, GH Rowayshed 4, MM Deabes 2
  • 1Pathology Dept.
  • 2Pharmacology Dept.
  • 3Food Toxicology and Contaminant Dept., National Research Center, 12311 Dokki, Cairo, Egypt
  • 4Food Sci. and Technol. Dept., Fac. of Agric., Al -Azhar Univ. Cairo, Egypt

Saccharomyces cerevisiae (SC) and tow strains of Lactic acid bacteria (Lactobacillus rhamnosus GG and Lactobacillus rhamnosus LC705) potentially inhibited Aspegillus flavus growth and aflatoxins production in YES liquid media. The biologically active microorganisms (SC, LGG & LC705) had no toxic effects in rats when single doses of SC (1011 CFU ml-1) and LGG & LC705 (109 CFU ml-1) were orally administered. Moreover, daily treatments for 15 days with the three microorganisms in saline concomitant with Aflatoxin B1(AFB1) in corn oil (2mg/ml AFB1), exhibited significant reduction in serum ALT, AST, GGT, creatinine, and BUN compared with the positive control group (AFB1). No deaths occurred among the combined treatments with AFB1, in contrast with AFB1-treated group, in which the recorded mortality rate was 30% at 10th -12th day of experimental period. Blood glutathione (GSH) level significantly increased in groups treated with single-treatment of SC, LGG & LC705 or combined with AFB1. However, AFB1- treatment severely depleted GSH level when compared with any treated groups. Animals treated with aflatoxin showed inflammation leucocytic infiltration, with marked cytoplasmic vacuolation and the nuclei were pyknotic. Glomerular and tubular degeneration, interstitial mononuclear cell infiltration and fibrosis were observed in the renal cortex. Animals treated with SC, LGG & LC705 revealed that most of the histopathological alteration induced in group treated with aflatoxin alone were markedly reduced. Conclusion: the tested microorganisms are safe to use as food additives or preservative. Our study needs further investigation