Anotace:
Access to healthy food, without any undesirable contamination, is one of fundamental human right. Some of mycotoxins, especially aflatoxins (AFs), contamination feed and food that cause problems such as acute damage liver, irritation, and cancer of the liver and teratogenic complications. Among the physical, chemical and biological methods used to prevent the production, reduction, elimination and deactivation of AF in contaminated food, biological methods have been considered, due to maximum efficiency, low cost, eco-friendly and non-degradation of nutritional quality. The protective effect of lactic acid bacteria as probiotic microorganisms against mutagenic factors, such as polycyclic amines, N-nitrosamine compounds, and mycotoxins has been proven. Therefore, in addition to the beneficial properties using these probiotic bacteria with the ability to remove AF can help to enhance food safety. Although some naturally-occurring bacteria in the intestine can be attached to harmful components such as toxins and prevent them from binding to the intestinal layer, but probiotics have the potential to inactivate toxins through surface binding, due to high adhesion properties in their cell wall proteins. Polysaccharides and peptidoglycans in the cell wall are two of the main ingredients for decomposition, bonding and binding of AFs to lactic acid bacteria. Therefore, this review examines the economic and health impacts of AF contamination in foods. Further, this review discusses how lactic acid bacteria are able to detoxify common food AFs.