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dc.creatorChavarría Molina, Guadalupe
dc.creatorMolina Alvarado, Andrea
dc.creatorLeiva Gabriel, Astrid
dc.creatorMéndez Hernández, Geovanna
dc.creatorWong González, Eric
dc.creatorCortés Muñoz, Marianela
dc.creatorRodríguez Sánchez, César
dc.creatorGranados Chinchilla, Fabio
dc.date.accessioned2018-05-28T15:54:35Z
dc.date.available2018-05-28T15:54:35Z
dc.date.issued2017
dc.identifier.citationhttps://www.sciencedirect.com/science/article/pii/S0956713516304972?via%3Dihubes_ES
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10669/74767
dc.description.abstractAflatoxin M1 (AFM1), a metabolite resulting from the hepatic metabolism of aflatoxin B1, is a potential carcinogen that can be found in milk, cheese, and others dairy products. In this work, we aimed to elucidate the distribution and fate of AFM1 in fresh cheese and whey during cheese manufacturing and storage as well as the level of interaction of this toxin with various milk, cheese, and whey proteins. Additionally, we analyzed the in vitro behavior of casein, α-lactalbumin, β-lactoglobulin, bovine serum albumin (BSA), lactoferrin, and mixtures thereof, with a fixed concentration of AFM1 after covalent crosslinking. Our results show that up to 70% of the AFM1 levels present in milk spiked with 0.5 and 1.5 μg L−1 are released in whey during fresh cheese manufacturing. The whey and milk proteins with more AFM1 molecules bound were α-lactalbumin and casein, with 88% and 81%, respectively. We also observed a substantial decrement in AFM1 concentration during ripening that correlated inversely with plate counts of lactic acid bacteria and directly with the whey-draining process that occurs during fresh cheese maturation or storage. This knowledge may serve as a basis for interventions in the dairy industry aiming to increase the security of cheese and other dairy products.es_ES
dc.description.sponsorshipUniversidad de Costa Rica/[739-B5-084]/UCR/Costa Ricaes_ES
dc.language.isoen_USes_ES
dc.relation.ispartof
dc.sourceFood Control, vol.73(part B), 2017es_ES
dc.subjectAflatoxin M1es_ES
dc.subjectFresh cheesees_ES
dc.subjectMilkes_ES
dc.subjectWheyes_ES
dc.subjectCheese manufacturinges_ES
dc.subjectMilk protein interactionses_ES
dc.subject664 Tecnología de alimentoses_ES
dc.titleDistribution, stability, and protein interactions of Aflatoxin M1 in fresh cheesees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.typeArtículo científicoes_ES
dc.date.updated2018-05-21T21:56:53Z
dc.identifier.doi10.1016/j.foodcont.2016.09.005
dc.identifier.doi739-B5-084
dc.description.procedenceUCR::Investigación::Unidades de Investigación::Ciencias de la Salud::Centro de Investigación en Enfermedades Tropicales (CIET)es_ES
dc.description.procedenceUCR::Docencia::Salud::Facultad de Microbiologíaes_ES
dc.description.procedenceUCR::Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES
dc.description.procedenceUCR::Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro de Investigación en Nutrición Animal (CINA)es_ES
dc.description.procedenceUCR::Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentoses_ES


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