mina zareie

Aflatoxin M1 or milk toxin has been detected in many parts of the world both in raw milk and dairy products. It has been shown that the lactic acid bacteria especially Lactobacillus spp. reduce aflatoxin M1 levels in dairy products.

We performed a systematic review to evaluate the effects of Lactobacillus strains on aflatoxin M1 residues. So a systematic literature search by using certain keywords was carried out in three bibliographic databases on aflatoxin M1 binding ability of Lactobacillus species in milk and dairy products. After the initial screening of the titles and abstracts, the related articles to our work were retrieved and the full text of the studies, which probably included the required data were obtained. The eligible articles were selected based on the inclusion criteria mentioned in the methodology.

In general, Lactobacillus spp. was shown to have a potential application to decrease the aflatoxin M1 levels in milk and dairy products from less than 10% to up to 99%. Also, this systematic review revealed that the reducing effect of Lactobacillus spp. on aflatoxin M1 residues was dependent on several factors including fermentation, incubation and storage time, bacterial population, type and viability of bacteria, and concentration of aflatoxin.

Application of Lactobacillus strains in production of the dairy products from contaminated milk can be a very effective way to reduce aflatoxin M1 level in these products.

Among all edible mushrooms, truffles are the most expensive ones. This study assessed nutritional properties and phylogenic characteristics of black truffles grown in two regions of southern Iran.

In this experimental study, the samples were collected from two towns of Firuzabad and Sarvestan in Fars Province, southern Iran. They were analyzed in terms of chemical properties (carbohydrate, protein, reducing sugar, antioxidant, fat, minerals, and ash) according to the Association of Official Analytical Chemists (AOAC) procedures. The sequence alignment and tree were determined using Molecular Evolutionary Genetics Analysis (MEGA7) software. The Internal Transcribed Spacer (ITS) region of rDNA of the two truffles was amplified using ITS1 and ITS4 primers and were sequenced. The phylogenic analysis was conducted using Nucleotide Basic Local Alignment Search Tool (BLAST) in the GeneBank (NCBI).

Specimens for the two regions were very similar in composition. The samples of Firuzabad and Sarvestan contained 63.5 and 66% carbohydrate, 13.06 and 12.93% protein, 5.81 and 5.69% fat, 5.16 and 5.05% ash, 2.05 and 1.72% reducing sugar based on dry weight, respectively. The truffles belonged to the species of Terfezia claveryi and the IST sequences of the truffles of the two areas were similar.

The Iranian black truffles were shown to be a good source of carbohydrate, protein, and minerals. These truffles in comparison to other mushroom had more antioxidant activity considering Ferric Reducing Antioxidant Power (FRAP) values of 21.57 and 23.54 mmol per 100 g on dryweightbase. The genome sequences of truffles for the two cities were identical.