ICC Brazil Study on the Use of Yeast as a Mycotoxin Adsorbent Garners International Attention

A study by ICC Brazil, a pioneer in the production of innovative yeast-based solutions for animal health and nutrition, has been featured in Food Research International, a renowned journal in the sector. The article “In vitro and in vivo capacity of yeast-based products to bind to aflatoxins B1 and M1 in media and foodstuffs: A systematic review and meta-analysis” is the product of research developed by the Research and Development (R&D) team with specialists from the University of São Paulo which, through a systematic review and meta-analysis of various data, shows the efficiency of yeast-based products as mycotoxin adsorbents.

ICC Brazil prioritizes maintaining a scientific basis and regularly requests the evaluation of specialists to confirm that the products are tested and. From the beginning, the company has completed more than 200 studies that guarantee the quality of its products and invested approximately R$1 million per year in research for new animal health and nutrition solutions.

The company is also in partnership with universities and research centers in Brazil and abroad who attest to the effectiveness of each product and provide credibility and reliability to their studies. In Brazil, the research units are located in the State of São Paulo in collaboration with renowned universities such as the University of São Paulo and the Federal University of São Carlos. ICC’s diverse roster of partnerships includes Brazilian universities such as UNICENTRO, São Paulo State University and the Federal University of Santa Maria as well as several research centers and universities throughout Canada, China, Egypt, United States, Iran, India, Mexico, Pakistan, and Thailand. ICC Brazil also recently formed a partnership with a commercial pig farm in Leme, São Paulo.

In 2019, ICC Brazil's constant engagement in research and innovation was recognized as the 3rd best company in the animal nutrition sector for the Best in Agriculture Prize organized by Globo Rural Magazine in partnership with Serasa Experian. “We are thrilled to be one of the three prize winners in this ranking. This is a recognition of all our efforts in research and innovation over the years to keep offering the best solutions with the reliability of a benchmark company in the market,” ICC Brazil CEO, Glycon Santos said. The company was chosen based on technical evaluation criteria for performance and management.

The research – according to R&D analyst Dr. Liliana Borges, the effects observed in the yeast are related to the components of its cell wall, the mannooligosaccharides (MOS), that agglutinate pathogenic bacteria improving intestinal integrity, and the β-glucans with their immunomodulatory action and mycotoxin binding capabilities. The fermentation environment that originated the product is essential as it is one of the main factors that influence the concentration of β-glucans.

“The sugar cane fermentation process to acquire ethanol is more aggressive than the primary fermentation (brewery or baking) and directly influences the concentration of β-glucans present in the yeast cell walls. The two light microscopic photographs in the article compare the cell walls that originate from sugar cane fermentation and in the primary fermentation. The images on the article show clearly the difference in density between the cell walls, which proves the higher concentration of β-glucans found in our products”, the researcher explains about ImmunoWall®, a product made from a high quantity of ββ-glucans and MOS, that guarantees the balance of the intestinal microbiota, improves immune system responses and adsorbs mycotoxins, increasing productivity.