Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir Grains

Autores
Gamba, Raúl Ricardo; Ni Colo, Carolina; Correa Franco, Mariana; Astoreca, Andrea Luciana; Alconada Magliano, Teresa María; De Antoni, Graciela Liliana; León Peláez, Ángela María
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aspergillus parasiticus, a common fungal contaminant in food, produces aflatoxin B1, which is classified as human carcinogen. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. A very important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work was to assess the effect of whey permeates fermented with kefir grains against A. parasiticus growth, aflatoxin B1 biosynthesis, and the kefir microorganisms protection against the cell damage produced by aflatoxin B1. It was observed that kefir-cell-free-supernatants (CFS) produced fungal inhibition. A fungicidal effect was observed with 65% v/v of CFS in the culture medium (final pH 4.55 and total undissociated lactic and acetic acid concentration 34.08 mM). Under these conditions, aflatoxin production was not detected. Finally, it was found that non-viable kefir microorganisms protected HepG2 cells from the damage produced by aflatoxin B1.
Facultad de Ciencias Exactas
Materia
Ciencias Exactas
Aspergillus parasiticus, Whey Permeate, Aflatoxin B1, Kefir Supernatants, Lactic Acid, Acetic Acid, Cytotoxicity, HepG2 Cells
Microbiología
Aspergillus
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/67069
Acceder
id SEDICI_df3d13e90c0724def22d8fc4f35db20c
oai_identifier_str oai:sedici.unlp.edu.ar:10915/67069
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir GrainsGamba, Raúl RicardoNi Colo, CarolinaCorrea Franco, MarianaAstoreca, Andrea LucianaAlconada Magliano, Teresa MaríaDe Antoni, Graciela LilianaLeón Peláez, Ángela MaríaCiencias ExactasAspergillus parasiticus, Whey Permeate, Aflatoxin B1, Kefir Supernatants, Lactic Acid, Acetic Acid, Cytotoxicity, HepG2 CellsMicrobiologíaAspergillusAspergillus parasiticus, a common fungal contaminant in food, produces aflatoxin B1, which is classified as human carcinogen. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. A very important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work was to assess the effect of whey permeates fermented with kefir grains against A. parasiticus growth, aflatoxin B1 biosynthesis, and the kefir microorganisms protection against the cell damage produced by aflatoxin B1. It was observed that kefir-cell-free-supernatants (CFS) produced fungal inhibition. A fungicidal effect was observed with 65% v/v of CFS in the culture medium (final pH 4.55 and total undissociated lactic and acetic acid concentration 34.08 mM). Under these conditions, aflatoxin production was not detected. Finally, it was found that non-viable kefir microorganisms protected HepG2 cells from the damage produced by aflatoxin B1.Facultad de Ciencias Exactas2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf479-492http://sedici.unlp.edu.ar/handle/10915/67069enginfo:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/pdf/AiM_2015062914004675.pdfinfo:eu-repo/semantics/altIdentifier/doi/10.4236/10.4236/aim.2015.56049info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T10:42:12Zoai:sedici.unlp.edu.ar:10915/67069Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 10:42:12.495SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir Grains
title Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir Grains
spellingShingle Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir Grains
Gamba, Raúl Ricardo
Ciencias Exactas
Aspergillus parasiticus, Whey Permeate, Aflatoxin B1, Kefir Supernatants, Lactic Acid, Acetic Acid, Cytotoxicity, HepG2 Cells
Microbiología
Aspergillus
title_short Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir Grains
title_full Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir Grains
title_fullStr Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir Grains
title_full_unstemmed Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir Grains
title_sort Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir Grains
dc.creator.none.fl_str_mv Gamba, Raúl Ricardo
Ni Colo, Carolina
Correa Franco, Mariana
Astoreca, Andrea Luciana
Alconada Magliano, Teresa María
De Antoni, Graciela Liliana
León Peláez, Ángela María
author Gamba, Raúl Ricardo
author_facet Gamba, Raúl Ricardo
Ni Colo, Carolina
Correa Franco, Mariana
Astoreca, Andrea Luciana
Alconada Magliano, Teresa María
De Antoni, Graciela Liliana
León Peláez, Ángela María
author_role author
author2 Ni Colo, Carolina
Correa Franco, Mariana
Astoreca, Andrea Luciana
Alconada Magliano, Teresa María
De Antoni, Graciela Liliana
León Peláez, Ángela María
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Aspergillus parasiticus, Whey Permeate, Aflatoxin B1, Kefir Supernatants, Lactic Acid, Acetic Acid, Cytotoxicity, HepG2 Cells
Microbiología
Aspergillus
topic Ciencias Exactas
Aspergillus parasiticus, Whey Permeate, Aflatoxin B1, Kefir Supernatants, Lactic Acid, Acetic Acid, Cytotoxicity, HepG2 Cells
Microbiología
Aspergillus
dc.description.none.fl_txt_mv Aspergillus parasiticus, a common fungal contaminant in food, produces aflatoxin B1, which is classified as human carcinogen. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. A very important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work was to assess the effect of whey permeates fermented with kefir grains against A. parasiticus growth, aflatoxin B1 biosynthesis, and the kefir microorganisms protection against the cell damage produced by aflatoxin B1. It was observed that kefir-cell-free-supernatants (CFS) produced fungal inhibition. A fungicidal effect was observed with 65% v/v of CFS in the culture medium (final pH 4.55 and total undissociated lactic and acetic acid concentration 34.08 mM). Under these conditions, aflatoxin production was not detected. Finally, it was found that non-viable kefir microorganisms protected HepG2 cells from the damage produced by aflatoxin B1.
Facultad de Ciencias Exactas
description Aspergillus parasiticus, a common fungal contaminant in food, produces aflatoxin B1, which is classified as human carcinogen. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. A very important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work was to assess the effect of whey permeates fermented with kefir grains against A. parasiticus growth, aflatoxin B1 biosynthesis, and the kefir microorganisms protection against the cell damage produced by aflatoxin B1. It was observed that kefir-cell-free-supernatants (CFS) produced fungal inhibition. A fungicidal effect was observed with 65% v/v of CFS in the culture medium (final pH 4.55 and total undissociated lactic and acetic acid concentration 34.08 mM). Under these conditions, aflatoxin production was not detected. Finally, it was found that non-viable kefir microorganisms protected HepG2 cells from the damage produced by aflatoxin B1.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/67069
url http://sedici.unlp.edu.ar/handle/10915/67069
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/pdf/AiM_2015062914004675.pdf
info:eu-repo/semantics/altIdentifier/doi/10.4236/10.4236/aim.2015.56049
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
479-492
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
_version_ 1842260289543733248
score 13.13397

Publicaciones similares