In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins

• We evaluated the ability of beer fermentation residue (BFR) to bind mycotoxins.
• BFR was dried and ground, resulting in nearly 1.0 × 1010 S. cerevisiae cells g− 1.
• BFR had highest adsorption for ZEA, 75.1% and 77.5% at pH 3.0 and 6.5, respectively.
• Compared with ZEA, BFR was less effective in binding AFB1, OTA or DON.
• BFR has a potential to reducing the bioavailability of ZEA in contaminated products.

In vitro tests were performed to determine the ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae to bind aflatoxin B1 (AFB1), zearalenone (ZEA), ochratoxin A (OTA) and deoxynivalenol (DON). BFR was obtained from a microbrewery, dried and ground, resulting in approximately 1.0 × 1010 S. cerevisiae cells g− 1 BFR. Binding assays consisted of suspending BFR (100 mg) in 10 mL of buffer solution (pH 3.0 or 6.5) spiked with AFB1, ZEA, OTA or DON (2.0 μg mL− 1 of each mycotoxin), incubation (60 min, 25 °C) followed by centrifugation. The supernatants were analyzed by high performance liquid chromatography. BFR had higher binding capacity for ZEA (75.1% and 77.5% at pH 3.0 and 6.5, respectively), when compared with AFB1, OTA and DON (less than 60% and 40% at pH 3.0 and 6.5, respectively). BFR also produced linear isotherms for ZEA at both pH values, hence indicating a potential application of industrial fermentation by-products containing yeast cells in reducing the bioavailability of ZEA in contaminated feedstuffs. However, in vivo studies are required to prove its efficacy in livestock and poultry.