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In Vitro Aflatoxin BBinding by the Cell Wall and (1→3)-β-d-Glucan of Baker's Yeast.

08:00 EDT 16th March 2018 | BioPortfolio

Summary of "In Vitro Aflatoxin BBinding by the Cell Wall and (1→3)-β-d-Glucan of Baker's Yeast."

The aim of this study was to evaluate the ability of heat-killed baker's yeast (HKBY), the cell wall of baker's yeast (CWBY), and cell wall (1→3)-β-d-glucan of baker's yeast (BGBY) to bind aflatoxin B(AFB) in phosphate-buffered saline (PBS) spiked with 0.5 μg/mL AFB. Baker's yeast ( Saccharomyces cerevisiae) was heat killed by autoclaving at 121°C for 10 min. The cell wall was physically extracted, and (1→3)-β-d-glucan was extracted by a modified method. The concentration of AFBwas determined by high-performance liquid chromatography after exposure to binders for three contact times, 30 min, 5 h, and 24 h, at room temperature. AFBbinding by HKBY, CWBY, and BGBY was 6.30 to 46.34%. The lowest binding capacity was found for HKBY with a contact time of 30 min, and the highest binding capacity was found for BGBY with a contact time of 24 h. Among binders, CWBY had the highest binder-AFBcomplex stability during washing with PBS, and the lowest stability was found for HKBY complexes. Results of this study indicated that BGBY was the most effective binder, and more exposure to BGBY removes more AFBfrom PBS.

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Journal Details

This article was published in the following journal.

Name: Journal of food protection
ISSN: 1944-9097
Pages: 670-676

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Cells, usually bacteria or yeast, which have partially lost their cell wall, lost their characteristic shape and become round.

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