Abstract            Volume:9  Issue-4  Year-2021         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

Mycotoxins are secondary metabolites produced by various toxigenic fungi such as Aspergillus, Fusarium, and Penicillium. They have mutagenic, teratogenic, carcinogenic effects for both humans and animals. Among the different mycotoxins, aflatoxins (AFs) are the most potent and primarily produced by Aspergillus flavus and Aspergillus parasitic in agricultural food stuffs like peanuts, maize grains, cereals, and animal feed. The most occurrence and stability to physical and chemical factors of these mycotoxins during food and feed processing pose serious health problems in humans and animals. Therefore, to overcome this problem using the biological detoxification method is the best way. This review aims to explore the use of biological methods to control aflatoxins contamination and their reduction mechanisms. Probiotics are one of the biological control methods of mycotoxin and which are regulated as dietary supplements and food consisting of yeast or bacteria. Probiotics can reduce aflatoxins' bioavailability and their absorption in the gut. The action of microorganisms on mycotoxins and their mechanism of action has based on competition for nutrients with entering pathogens, interactions, the competitive exclusion for adhesion sites (barrier function of the intestinal epithelium), by binding with the cell wall of the bacteria, and by changing its toxicity to non-toxic substances. Aflatoxin reduction potentials of probiotic bacteria are different depending on the type of the bacteria, the concentrations of the bacteria, and pH conditions. It is important to study the chemical interactions between the cell wall of probiotic bacteria, and its related components with aflatoxin that could be satisfied to provide further justification of probiotics as adsorbent of aflatoxin. The best way to prevent the aflatoxin prevalence in agricultural products are making suitable conditions of harvesting and storage but if that could be impossible, it is better to eat fermented foods (yogurt or dairy drinks) or taking probiotics which are available as capsules, tablets, or powders to reduce the effect of toxicity.

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