Investigating probiotic yoghurt to reduce an aflatoxin B1 biomarker among school children in eastern Kenya: Preliminary study |
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| Affiliation: | 1. Department of Food Science and Technology, Technical University of Kenya, P.O Box 52428-00200, City Square, Nairobi, Kenya;2. Lawson Health Research Institute, 268 Grosvenor Street, London, Ontario, N6A 4V2, Canada;3. University of Western Ontario, Richmond Street, London, Canada;4. Agriculture and AgriFood Canada, 1391 Sandford, London, Ontario, N5V 4T3, Canada;1. School of Electronic and Information Engineering, Beihang University, Beijing 100191, PR China;2. Department of Computer Science, University of Kentucky, Lexington, KY 40506-0495, USA;1. Fundación Instituto de Inmunología de Colombia (FIDIC) – Universidad del Rosario, Bogotá, Colombia;2. Universidad Nacional de Colombia, Bogotá, Colombia;1. Department of Biochemistry, AIIMS, Raipur, Chhattisgarh, India;2. Department of Microbiology, AIIMS, Raipur, Chhattisgarh, India;3. Department of Pediatric Surgery, SVPPGIP, Cuttack, Odisha, India;1. Division of Allergy and Immunology, University of Virginia School of Medicine, Charlottesville, Va;2. Division of Allergy and Clinical Immunology, Johns Hopkins University School of Medicine, Baltimore, Md;3. Department of Population, Family, and Reproductive Health, Center on the Early Life Origins of Disease, Johns Hopkins University Bloomberg School of Public Health, Baltimore, Md;4. Tufts University, JM USDA HNRCA at Tufts University, Boston, Mass;5. Division of Pediatric Allergy and Immunology, Johns Hopkins University School of Medicine, Baltimore, Md |
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| Abstract: | Aflatoxin exposure remains a health problem in developing countries. The mean concentration of aflatoxin B1 in maize meal samples from eastern Kenya of 17.4 ppb verified that the food was contaminated. A probiotic yoghurt was created containing aflatoxin B1 binding Streptococcus thermophilus, Lactobacillus rhamnosus GR-1 and Weissella cibaria NN20 isolated from fermented kimere, a dough food product made from millet. Forty primary school children, with maize being a regular part of their diet, were randomly assigned to consume 200 mL yoghurt or control milk daily for 7 days, followed by a 7 day washout and another 7 day treatment. After both 7 day treatment periods, aflatoxin metabolite 1 concentration in urine samples was significantly lower than baseline in the probiotic group (P > 0.01), but increased in the milk group. The findings were confirmed using liquid chromatography-mass spectrometry (LC–MS). This suggests that locally produced probiotic yoghurt may reduce aflatoxin poisoning in Kenyan children. |
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