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Fakhri Y, Ranaei V, Pilevar Z, Moradi M, Mahmoudizeh A, Hemmati F, Mousavi Khaneghah A. The prevalence and concentration of aflatoxins in beers: a global systematic review and meta-analysis and probabilistic health risk assessment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-19. [PMID: 38842007 DOI: 10.1080/09603123.2024.2362816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Accepted: 05/29/2024] [Indexed: 06/07/2024]
Abstract
Mycotoxins have been identified as considerable contaminants in beer. The current investigation's concentration and prevalence of aflatoxins (AFs) in beer were meta-analyzed. The health risk of consumers was estimated through MOEs in the Monte Carlo simulation (MCS) model. The rank order of AFs in beer based on pooled prevalence was AFB1 (26.00%) > AFG1 (14.93%) > AFB2 (7.69%) > AFG2 (7.52%), In addition, the rank order of AFs in beer based on their pooled concentration was AFG1 (0.505 µg/l) > AFB1 (0.469 µg/l) > AFB2 (0.134 µg/l) > AFG2 (0.071 µg/l). The prevalence and concentration of AFs in beer in Malawi were higher than in other countries. The health risk assessment shows consumers in all countries, especially Malawi, Brazil, and Cameroon, are exposed to unacceptably health risks (MOEs <10,000). It is recommended to monitor levels of AFs in beer efficiently and implement control plans in order to decrease health risk of exposed population.
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Affiliation(s)
- Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Vahid Ranaei
- School of Health, Arak University of Medical Sciences, Arak, Iran
| | - Zahra Pilevar
- School of Health, Arak University of Medical Sciences, Arak, Iran
| | - Mahboobeh Moradi
- Department of Environmental Health Engineering, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Fatemeh Hemmati
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Amin Mousavi Khaneghah
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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Pérez-Lucas G, Navarro G, Navarro S. Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review. Foods 2024; 13:1709. [PMID: 38890939 PMCID: PMC11171931 DOI: 10.3390/foods13111709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 05/24/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world's most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical, and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides, acrylamide, phthalates, bisphenols, microplastics, and, to a lesser extent, hydrocarbons (aliphatic chlorinated and polycyclic aromatic), carbonyls, furan-derivatives, polychlorinated biphenyls, and trihalomethanes are the main chemical pollutants found during the beer brewing process. Pollution sources include raw materials, technological process steps, the brewery environment, and packaging materials. Different chemical pollutants have been found during the beer brewing process, from barley to beer. Brewing steps such as steeping, kilning, mashing, boiling, fermentation, and clarification are critical in reducing the levels of many of these pollutants. As a result, their residual levels are usually below the maximum levels allowed by international regulations. Therefore, this work was aimed at assessing how chemical pollutants appear and evolve in the brewing process, according to research developed in the last few decades.
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Affiliation(s)
| | | | - Simón Navarro
- Department of Agricultural Chemistry, Geology and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain; (G.P.-L.); (G.N.)
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Zhou H, Ren S, Yang Y, Qin Y, Guo T, Zhou Y, Zhang Y, Ma L. Transgenerational toxicity induced by maternal AFB 1 exposure in Caenorhabditis elegans associated with underlying epigenetic regulations. Food Chem Toxicol 2024; 187:114599. [PMID: 38490352 DOI: 10.1016/j.fct.2024.114599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 03/08/2024] [Accepted: 03/12/2024] [Indexed: 03/17/2024]
Abstract
Aflatoxin B1 (AFB1), usually seriously contaminates in grain and oil foods or feed, displayed significant acute and chronic toxic effects in human and animal populations. However, little is known about the transgenerational toxic effects induced by a maternal AFB1 intake at a lower dose on offspring. In our study, only parental wild-type Caenorhabditis elegans was exposed to AFB1 (0-8 μg/ml) and the following three filial generations were grown on AFB1-free NGM. Results showed that the toxic effects of AFB1 on the growth (body length) and reproduction (brood size, generation time and morphology of gonad arm) can be transmitted through generations. Moreover, the levels of MMP and ATP were irreversibly inhibited in the filial generations. By using RNomics and molecular biology techniques, we found that steroid biosynthesis, phagosome, valine/leucine/isoleucine biosynthesis and oxidative phosphorylation (p < 0.05) were the core signaling pathways to exert the transgenerational toxic effects on nematodes. Also, notably increased histone methylation level at H3K36me3 was observed in the first generation. Taken together, our study demonstrated that AFB1 has notable transgenerational toxic effects, which were resulted from the complex regulatory network of various miRNAs, mRNAs and epigenetic modification in C. elegans.
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Affiliation(s)
- Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, 400715, China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, 400712, China.
| | - Sirui Ren
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yulian Yang
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yuxian Qin
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Ying Zhou
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing, 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, 400715, China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, 400712, China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing, 401121, China.
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Namaumbo S, Monjerezi M, Gama A, Mlangeni AT, Chiutsi‐Phiri G, Matumba L. Reduction of aflatoxins during brewing of a Malawian maize-based non-alcoholic beverage, thobwa. Food Sci Nutr 2023; 11:2864-2871. [PMID: 37324882 PMCID: PMC10261816 DOI: 10.1002/fsn3.3266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 01/22/2023] [Accepted: 02/02/2023] [Indexed: 03/14/2023] Open
Abstract
This study reports onthe effect of various production steps on levels of aflatoxins during preparation of thobwa, a traditional maize-based fermented non-alcoholic beverage, brewed across Malawi. The effect of boiling, fermentation and their interaction on the level of aflatoxins, the trends of aflatoxin reduction during brewing, and the distribution of aflatoxins between the solid and liquid phases of the beverage were studied using VICAM AflaTest immunoaffinity fluorometric assay. Fermenting and boiling thobwa pre-mix-, with initial aflatoxin content of 45-183 μg/kg, resulted in aflatoxin reduction of 47% (13-61 μg/kg) on average. Fermentation and boiling contributed about 20 and 33% aflatoxin reduction, respectively, but without interactive effect between the two factors. Fermenting the thobwa for 24 h led to further reduction of aflatoxins to about 37% of the initial content, and remainedconstant for up to 8 days. Thobwa is a popular beverage in Malawi which is consumed in large quantities by all gender categories including infants, therefore the presence of aflatoxins may constitute a significant health risk factor. This study highlights the need to use raw materials with low levels of aflatoxins for production of maize-based non-alcoholic beverages to ensure consumer safety.
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Affiliation(s)
- Sydney Namaumbo
- Faculty of Life Science and Natural ResourcesLilongwe University of Agriculture and Natural Resources (LUANAR)LilongweMalawi
| | - Maurice Monjerezi
- Department of Chemistry and Chemical EngineeringUniversity of MalawiZombaMalawi
| | - Aggrey Gama
- Faculty of Food and Human Sciences, LUANARLilongweMalawi
| | - Angstone Thembachako Mlangeni
- Faculty of Life Science and Natural ResourcesLilongwe University of Agriculture and Natural Resources (LUANAR)LilongweMalawi
| | - Gabriella Chiutsi‐Phiri
- Faculty of Life Science and Natural ResourcesLilongwe University of Agriculture and Natural Resources (LUANAR)LilongweMalawi
| | - Limbikani Matumba
- Faculty of Life Science and Natural ResourcesLilongwe University of Agriculture and Natural Resources (LUANAR)LilongweMalawi
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Vilar Nogueira W, Dias Remedi R, Vanessa Marimón-Sibaja K, David Moreira Gonçalves K, Barnes Rodrigues Cerqueira M, Gardea-Buffon J. Tricothecenes and enzyme activities in the mashing step of the brewing process. Food Res Int 2022; 157:111317. [DOI: 10.1016/j.foodres.2022.111317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 11/17/2022]
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Pascari X, Marin S, Ramos AJ, Sanchis V. Relevant Fusarium Mycotoxins in Malt and Beer. Foods 2022; 11:246. [PMID: 35053978 PMCID: PMC8774397 DOI: 10.3390/foods11020246] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 01/03/2023] Open
Abstract
Mycotoxins are secondary fungal metabolites of high concern in the food and feed industry. Their presence in many cereal-based products has been numerously reported. Beer is the most consumed alcoholic beverage worldwide, and Fusarium mycotoxins originating from the malted and unmalted cereals might reach the final product. This review aims to describe the possible Fusarium fungi that could infect the cereals used in beer production, the transfer of mycotoxins throughout malting and brewing as well as an insight into the incidence of mycotoxins in the craft beer segment of the industry. Studies show that germination is the malting step that can lead to a significant increase in the level of all Fusarium mycotoxins. The first step of mashing (45 °C) has been proved to possess the most significant impact in the transfer of hydrophilic toxins from the grist into the wort. However, during fermentation, a slight reduction of deoxynivalenol, and especially of zearalenone, is achieved. This review also highlights the limited research available on craft beer and the occurrence of mycotoxins in these products.
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Affiliation(s)
| | | | | | - Vicente Sanchis
- AGROTECNIO-CERCA Center, Applied Mycology Unit, Food Technology Department, University of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain; (X.P.); (S.M.); (A.J.R.)
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Samuel MS, Jeyaram K, Datta S, Chandrasekar N, Balaji R, Selvarajan E. Detection, Contamination, Toxicity, and Prevention Methods of Ochratoxins: An Update Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13974-13989. [PMID: 34783556 DOI: 10.1021/acs.jafc.1c05994] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Ochratoxins (OTs) with nephrotoxic, immunosuppressive, teratogenic, and carcinogenic properties are thermostable fungal subordinate metabolites. OTs contamination can occur before or after harvesting, during the processing, packing, distribution, and storage of food. Mold development and mycotoxin contamination can occur in any crop or cereal that has not been stored properly for long periods of time and is subjected to high levels of humidity and temperature. Ochratoxin A (OTA) presents a significant health threat to creatures and individuals. There is also a concern of how human interaction with OTA will also express the remains of OTA from feedstuffs into animal-derived items. Numerous approaches have been studied for the reduction of the OTA content in agronomic products. These methods can be classified into two major classes: inhibition of OTA adulteration and decontamination or detoxification of food. A description of the various mycotoxins, the organism responsible for the development of mycotoxins, and their adverse effects are given. In the current paper, the incidence of OTA in various fodder and food materials is discussed, which is accompanied by a brief overview of the OTA mode of synthesis, physicochemical properties, toxic effects of various types of ochratoxins, and OTA decontamination adaptation methods. To our knowledge, we are the first to report on the structure of many naturally accessible OTAs and OTA metabolism. Finally, this paper seeks to be insightful and draw attention to dangerous OTA, which is too frequently neglected and overlooked in farm duplication from the list of discrepancy studies.
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Affiliation(s)
- Melvin S Samuel
- School of Environmental Science and Engineering, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Kanimozhi Jeyaram
- Department of Biotechnology, School of Bio and Chemical Engineering, Kalasalingam Academy of Research and Education, Krishnankoil 626126, Tamil Nadu, India
| | - Saptashwa Datta
- Department of Genetic Engineering, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur 603203, Tamil Nadu, India
| | - Narendhar Chandrasekar
- Department of Nanoscience and Technology, Sri Ramakrishna Engineering College, Coimbatore 641022, Tamil Nadu, India
| | - Ramachandran Balaji
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, Taipei, Taiwan 106, ROC
| | - Ethiraj Selvarajan
- Department of Genetic Engineering, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur 603203, Tamil Nadu, India
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Leggieri MC, Toscano P, Battilani P. Predicted Aflatoxin B 1 Increase in Europe Due to Climate Change: Actions and Reactions at Global Level. Toxins (Basel) 2021; 13:292. [PMID: 33924246 PMCID: PMC8074758 DOI: 10.3390/toxins13040292] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 04/16/2021] [Accepted: 04/18/2021] [Indexed: 02/07/2023] Open
Abstract
Climate change (CC) is predicted to increase the risk of aflatoxin (AF) contamination in maize, as highlighted by a project supported by EFSA in 2009. We performed a comprehensive literature search using the Scopus search engine to extract peer-reviewed studies citing this study. A total of 224 papers were identified after step I filtering (187 + 37), while step II filtering identified 25 of these papers for quantitative analysis. The unselected papers (199) were categorized as "actions" because they provided a sounding board for the expected impact of CC on AFB1 contamination, without adding new data on the topic. The remaining papers were considered as "reactions" of the scientific community because they went a step further in their data and ideas. Interesting statements taken from the "reactions" could be summarized with the following keywords: Chain and multi-actor approach, intersectoral and multidisciplinary, resilience, human and animal health, and global vision. In addition, fields meriting increased research efforts were summarized as the improvement of predictive modeling; extension to different crops and geographic areas; and the impact of CC on fungi and mycotoxin co-occurrence, both in crops and their value chains, up to consumers.
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Affiliation(s)
- Marco Camardo Leggieri
- Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - Piero Toscano
- IBE-CNR, Institute of BioEconomy-National Research Council, Via Giovanni Caproni 8, 50145 Florence, Italy;
| | - Paola Battilani
- Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
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Kebede H, Liu X, Jin J, Xing F. Current status of major mycotoxins contamination in food and feed in Africa. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106975] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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