Functional yogurt aims to protect against the aflatoxin B1 toxicity in rats

Recently, the rise of mycotoxin contamination in food materials was found to be due to several factors, including climatic changes’ impact. Therefore, the aim of this study was to provide a novel food product that allows the reduction of aflatoxin impact in animal tissues. Chicory root-extract (CRE) was evaluated for its active components, antioxidant potency, and antimicrobial activity. The CRE was utilized to produce functional yogurt (FY) that was evaluated in-vivo using experimental rats. The CRE showed high antioxidant activity and recorded valuable content of the active components. Results also showed a high antimicrobial effect against toxigenic fungal strains. The results have reflected the efficiency of the FY to suppress aflatoxin impacts in the animal tissues and biochemical parameters of rats-serum. An enhancement was recorded inliver and kidney functions for rats taking FY with the presence of aflatoxin. It was concluded that consumption of the FY assisted in suppression of the oxidative stress in rats-tissues.