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The Aflatoxicosis and cancer effects of Aflatoxin are a toxicosis and a disease degenerative cells, caused by physical properties and by chemical properties and by absorption of aflatoxins

Its absorption properties are more in lactic acid bacteria, used as a method of detoxification is best suited for food and dairy products. The method depends on the type of lactic bacteria, in which the bioavailability varies depending on the type of Aflatoxin. Important study on AFM1 ,AFB1 toxins, which requires for its dissemination detoxification of food for human consumption, dairy products like milk and cheese. In focus is the absorption of toxins such as lactic acid bacteria and physical processes in the intestinal lumen. The action of probiotics bacteria is to increase the absorption of toxins, they are used to detoxify food products in the food industry and are used with the appropriate heat treatment.

Classification of the lactic bacteria
We distinguish seven strains of lactic bacteria:
 * Lactobacillus casei,
 * Lactobacillus gasser
 * Lactobacillus reuteri,
 * Lactobacillus bulgaricus
 * Lactobacillus acidophilus,
 * Streptococcus thermophilus
 * Bifidobacterium bifidum

While commercial crops Mixed :

Are tested for their properties (AFB1,or AFM1) absorption rate. Factors influencing the absorption, have been tested in vitro.

Bioavailability of strain
The bioavailability of toxin absorbed was determined by testing in vivo,in mice, with L. AFB1-casei, L. complex casei-AFM1. The two clear toxins and liver tissues of mice were examined. The absorption reaction was carried out with the testing of :

The results of experimental studies with the Lactobacillus casei strains showing the higher rate of elimination of toxins (or 34.1% AFB1, or 27.7% AFM1) .The reduction was increased by reducing the toxin in 0.5 mg / ml, decreasing the pH (acid) increasing the heat. Adapting all the Lactobacillus casei increases the absorption of the toxin from 34% or 50% AFB1. In concentrations of 0.5 mg / ml toxin reduces the absorption and causes changes in shape.

Aflatoxin retained by the bacteria showed no toxic effect on tissues of experimental mice. The liver tissues have a normal structure with respect to the tissues of mice with toxin-free. Over the past has caused changes macrovascular, hydropic cell degeneration and congestion of liver sinusoids.

It also shows that all the toxin is not absorbed because it does not adhere to the wall intestinale.Yogurt and freshmilk in vitro culture were contaminated with Lactobacillus casei, giving results
 * AFB1 - deletion
 * PBS - buffered saline,
 * AFM1 - low speed compared to PBS.

The Aflatoxins


Aflatoxins are a group of mycotoxins pro-carcinogenic, mutagenic properties of the immune system. They're classified by the International Agency for Research on Cancer (IARC) as a class first or a human carcinogen.

The contamination of the toxin and occurs through the products or by inhalation in both men and animals .Absorption into the blood is by the gut, the toxin spreads in the tissues of the body, liver and the respiratory, renal and gastrointestinal reproductive and immune nervous system .The all tissues, liver contains the highest concentration, about 10 times higher than in muscle.

Toxin AFB1
Proteins appeared in the liver 6 hours after inoculation, with liver enzymes after 24 hours. AFB1 was found in the nucleus of liver cells by interacting with DNA, RNA that inhibit the production. The production of liver cancer is Hepatocellular carcinoma .Ingestion or inhalation AFB1 in farm animals caused a decrease of milk and eggs, and is excreted in milk, eggs and animal tissues ( quote by El-Nezami et al.,2000).

Currently, the effects of aflatoxin are carcinogenic and damage and diseases such as Reye's Syndrome. resulting Aflatoxicosis, is characterized by hepato-toxicity, with symptoms to liver, damage at portal hypertension and damage at liver cells, as evidenced in laboratory animals in contact with 5 to 6 mg / ml of aflatoxin in corn. The immuno-suppressive action is demonstrated in the laboratory but not available are given for the human. AFB1 aflatoxin will "considered a public health problem in many countries due to inadeguate food storage".

Detoxification
A variety of detoxification methods for human food and animal feed have been reported.


 * Physical methods (bentonite, sodium hydroxide calcium aluminum adsorbents and clay)
 * Chemical methods (5% NaOCl, 10% of chlorine gas, ammonia, and solvent extraction)
 * Phytochemicals (isothiocyanate, flavonoids, allicin, and chlorophyllin), and biological methods (Flavobacterium aurantiacum)

A practical, cost effective and secure method for complete detoxification of aflatoxin - containing human or animal food are not currently available.

Of food
The problem becomes more difficult with food suitable for human treatment safe or approved additives are difficult to find.

For, milk and dairy products as hard cheeses are generally contaminated with aflatoxin M1, aflatoxin B1 and sometimes can not accept any additive or treatment. The bacteria probiotics (beneficial microorganisms), are mainly lactic acid bacteria (or L.A.B.) and still not develop.Near to their health benefits, protection against mutagens probiotic food, as heterocyclic amines, nitroso-compounds and aflatoxins.

Some L.A.B. have been reported to absorb aflatoxins B1, B2, G1, G2, M1, M2 and Zearalenone in liquids as milk, stable in the gut. In vivo with heat or acid bacteria bind to the toxin with a higher percentage (linear) based on the organism and its concentration.

Absorption
Absorption is a physical process, the cell membrane where the toxin binds with weak non-covalent bonds and electrostatic attraction. With polysaccarides and proteins lactinine peptidoglycan where the toxin is a fast process, its optimal temperature and pH were 35-37 ° C, 6 to 7.5.

The absorption rates vary from 5.6% for the Lactobacillus lactis 88% (in vitro) and 92% (in vivo) of Lactobacillus Rhamnosus(GG) .The two L. Rhamnosus (GG ,or Lc705 with AFM1) removed from skimmed milk and whole milk with rates lower than from medium phosphate buffer, with a range from 18.8 to 69.6%.

The treatments affect the absorption of bacterial toxin. In fact treat the bacteria with 1M HCl, boiling at 100 ° C and autoclaving increased toxin binding and the acid treatment is most effective. Exposure of cells to ethanol, UV radiation, sonication and alkali showed either no effect or reduced binding.

The means as heat and acid alter the surface properties of bacteria which leads to adsorption toxin higher and lower rates of desorption. The complex, although stable, is reversible and nature extracellular, its stability depends on strain, treatment and environmental conditions.

In fact, in the duodenum strengthen the bacteria and the toxin making it stable, so the toxin is not fed back to the contents of the duodenum. The complex was found stable under conditions of light for one hour.

The toxin can be removed from the complex (~ 30%) by an excess of wash buffer and almost completely (90%) with organic solvents. However, autoclaving, exposure temperature from 4 to 37°Celsius and pH 2 -10 has not released the toxin. The most important property of this method is that the binding of toxin by bacteria reduced their participation in intestinal epithelium, preventing the accumulation in the gut causing its release from the body.

Treatment,reduced bacterial capacity of L. Rhamnosus (GG) of intestinal adhesion by 30%. There was a reduction (74%) of AFB1 in the spread of intestine in the presence of L. rhamnosus GG. In vitro, AFB1-LAB reduced by 54% in the soluble fraction of luminalfluid in a minute. This property has allowed the detoxification without the need for removal of all Bacterial toxins from the food which is an impractical step. In fact, the bacterial toxin changed cell morphology, and this could lead to a change in membership sites. .

Probiotics with their immune modulating effects have good prospects for the detoxification of natural foods. Are used in the food and are part of the process, because heat kills the bacteria without affecting the taste or the acidity of food. This method makes the toxin is not available for absorption in the intestine, lessening the damage. The methodology involves the screening of probiotic bacteria for selection of the correct organism and strain that have high absorption rate, and at the same time fits the preparation of food. The properties of food affecting the complex formation will be tested.

Research
Research was conducted according to data available for:
 * Check the number of probiotics available (rate of AFB1 and AFM1 constraint), and the study of factors affecting.
 * The use of probiotic bacteria selected for the production of yogurt and freshmilk seized by AFB1 and AFM1 contaminated milk.
 * Determine the total membership of AFB1-bacterial complex AFM1 mucus-bacterial cells.
 * To study the morphological changes of probiotics on altering toxin binding.
 * Determine the bioavailability of toxin absorbed by the bacteria by comparing the effect in rats with AFB1 AFM1 and pure, their bacteria, the toxin complex on liver tissues of mice.