Fecha de publicación: -- Fuente: "milk OR dairy products" J Environ Sci Health B. 2026 Nov 9:1-16. doi: 10.1080/03601234.2026.2754252. Online ahead of print.ABSTRACTThe use of pesticides is vital for increasing agricultural production to meet global food demand and combat harmful insects. This study has investigated the impact of probiotics (bacteria and yeast) on cypermethrin pesticide residues in milk, both in vitro and in vivo. Heat processing reduced detectable residues by 19-22%, whereas fermentation with mixed starters [Lb. delbrueckii subsp. bulgaricus, St. thermophilus, Lcb. casei, Lsb. reuteri and B. bifidum (ST4), and the same yoghurt starter plus S. boulardii (ST5)] reduced detectable parent cypermethrin by up to 98% under a high-exposure fortification of 10 ppm. Yoghurt prepared with ST4 and ST5 showed acceptable physicochemical properties and retained viable probiotic bacteria and yeast during 21-days of refrigerated storage. In vivo, liver enzymes (GOT, GPT, and ALP) increased in the unfermented 10 ppm milk group (T1) to 192, 43, and 450 IU/L, respectively, relative to the untreated control (TC). The DNA-damage marker 8-hydroxy-2'-deoxyguanosine (8-OHdG) rose to 108.72 µmol/mL in T1 versus 86.66 µmol/mL in TC, whereas T2-T5 values were 87.35, 87.76, 71.59 and 75.17 µmol/mL. Antioxidant enzymes (SOD, GST-px, and CAT) increased in T4 and T5 and decreased in T1; relative liver and kidney weights increased only in T1. These findings show that the selected starter cultures can lower detectable parent cypermethrin and are associated with improved oxidative and biochemical markers in a controlled high-exposure model. They do not demonstrate metabolic detoxification: metabolites were not profiled, so conversion to toxic transformation products or simple cell-wall adsorption cannot be excluded. LOD and LOQ were not determined, so the lowest reported residuals (∼0.2 ppm) should be read as indicative rather than fully validated concentrations. The 10 ppm model far exceeds milk MRLs (typically 0.05-0.1 mg/kg), a pesticide-free yoghurt control and histopathology were not included, and source milk was not screened for aflatoxin M1 or other co-contaminants. Repeating the work at environmentally realistic levels, preferably in a multi-dose design, is required before any food-safety application is considered.PMID:43002001 | DOI:10.1080/03601234.2026.2754252