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Xu W, Liang J, Zhang J, Song Y, Zhao X, Liu X, Zhang H, Sui H, Ye J, Wu Y, Ji J, Ye Y, Sun X, Xu J, Bai L, Han X, Zhang L. Natural Occurrence and Co-Occurrence of Beauvericin and Enniatins in Wheat Kernels from China. Toxins (Basel) 2024; 16:290. [PMID: 39057930 PMCID: PMC11280995 DOI: 10.3390/toxins16070290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 06/14/2024] [Accepted: 06/17/2024] [Indexed: 07/28/2024] Open
Abstract
A total of 769 wheat kernels collected from six provinces in China were analyzed for beauvericin (BEA) and four enniatins (ENNs), namely, ENA, ENA1, ENB and ENB1, using a solid phase extraction (SPE) technique with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results show that the predominant toxin was BEA, which had a maximum of 387.67 μg/kg and an average of 37.69 μg/kg. With regard to ENNs, the prevalence and average concentrations of ENB and ENB1 were higher than those of ENA and ENA1. The geographical distribution of BEA and ENNs varied. Hubei and Shandong exhibited the highest and lowest positive rates of BEA and ENNs (13.46% and 87.5%, respectively). However, no significant difference was observed among these six provinces. There was a co-occurrence of BEA and ENNs, and 42.26% of samples were simultaneously detected with two or more toxins. Moreover, a significant linear correlation in concentrations was observed between the four ENN analogs (r range: 0.75~0.96, p < 0.05). This survey reveals that the contamination and co-contamination of BEA and ENNs in Chinese wheat kernels were very common.
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Affiliation(s)
- Wenjing Xu
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Jiang Liang
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Jing Zhang
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Yan Song
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Xi Zhao
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Xiao Liu
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Hongyuan Zhang
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Haixia Sui
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Jin Ye
- National Food and Strategic Reserves Administration, Beijing 100834, China; (J.Y.); (Y.W.)
| | - Yu Wu
- National Food and Strategic Reserves Administration, Beijing 100834, China; (J.Y.); (Y.W.)
| | - Jian Ji
- School of Food Science, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Foods, Jiangnan University, Wuxi 214122, China; (J.J.); (Y.Y.); (X.S.)
| | - Yongli Ye
- School of Food Science, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Foods, Jiangnan University, Wuxi 214122, China; (J.J.); (Y.Y.); (X.S.)
| | - Xiulan Sun
- School of Food Science, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Foods, Jiangnan University, Wuxi 214122, China; (J.J.); (Y.Y.); (X.S.)
| | - Jin Xu
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Li Bai
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Xiaomin Han
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
| | - Lei Zhang
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; (W.X.); (J.L.); (J.Z.); (Y.S.); (X.Z.); (X.L.); (H.Z.); (H.S.); (J.X.); (L.B.)
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Ciasca B, De Saeger S, De Boevre M, Reichel M, Pascale M, Logrieco AF, Lattanzio VMT. Mycotoxin Analysis of Grain via Dust Sampling: Review, Recent Advances and the Way Forward: The Contribution of the MycoKey Project. Toxins (Basel) 2022; 14:toxins14060381. [PMID: 35737042 PMCID: PMC9227346 DOI: 10.3390/toxins14060381] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 05/27/2022] [Accepted: 05/28/2022] [Indexed: 02/04/2023] Open
Abstract
The sampling protocols for the official control of the levels of mycotoxins in foodstuffs are very costly and time-consuming. More efforts are needed to implement alternative sampling plans able to support official control, or to adapt the current ones. The aim of the research carried out within the European Horizon 2020 MycoKey project was to evaluate the applicability at industrial scale of the dust sampling approach to detect multiple mycotoxins in grains. To this end, two trials were performed on an EU industrial site: (i) control of the unloading of wheat from train wagons; (ii) control of the unloading of wheat from trucks. In line with previous studies, the MycoKey results indicated that dust sampling and mycotoxin analysis represent a fitness for purpose approach for non–destructive and rapid identification of wheat commodities compliant to the maximum permitted levels. Based on reviewed and newly generated results, this article discusses potential applications and limits of the dust sampling methodology, identifying future research needs.
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Affiliation(s)
- Biancamaria Ciasca
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via Amendola, 122/O, 70126 Bari, Italy; (A.F.L.); (V.M.T.L.)
- Correspondence:
| | - Sarah De Saeger
- Centre of Excellence in Mycotoxicology and Public Health, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, B-9000 Ghent, Belgium; (S.D.S.); (M.D.B.)
| | - Marthe De Boevre
- Centre of Excellence in Mycotoxicology and Public Health, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, B-9000 Ghent, Belgium; (S.D.S.); (M.D.B.)
| | - Mareike Reichel
- Eurofins WEJ Contaminants, Neuländer Kamp, 1, D-21079 Hamburg, Germany;
| | - Michelangelo Pascale
- Institute of Food Sciences (ISA), National Research Council of Italy (CNR), Via Roma, 64, 83100 Avellino, Italy;
| | - Antonio F. Logrieco
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via Amendola, 122/O, 70126 Bari, Italy; (A.F.L.); (V.M.T.L.)
| | - Veronica M. T. Lattanzio
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via Amendola, 122/O, 70126 Bari, Italy; (A.F.L.); (V.M.T.L.)
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3
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Zadeike D, Vaitkeviciene R, Bartkevics V, Bogdanova E, Bartkiene E, Lele V, Juodeikiene G, Cernauskas D, Valatkeviciene Z. The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110440] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Křížová L, Dadáková K, Dvořáčková M, Kašparovský T. Feedborne Mycotoxins Beauvericin and Enniatins and Livestock Animals. Toxins (Basel) 2021; 13:32. [PMID: 33466409 PMCID: PMC7824875 DOI: 10.3390/toxins13010032] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 12/28/2020] [Accepted: 12/30/2020] [Indexed: 12/13/2022] Open
Abstract
Mycotoxins are secondary metabolites produced by several species of fungi, including the Fusarium, Aspergillus, and Penicillium species. Currently, more than 300 structurally diverse mycotoxins are known, including a group called minor mycotoxins, namely enniatins, beauvericin, and fusaproliferin. Beauvericin and enniatins possess a variety of biological activities. Their antimicrobial, antibiotic, or ionoforic activities have been proven and according to various bioassays, they are believed to be toxic. They are mainly found in cereal grains and their products, but they have also been detected in forage feedstuff. Mycotoxins in feedstuffs of livestock animals are of dual concern. First one relates to the safety of animal-derived food. Based on the available data, the carry-over of minor mycotoxins from feed to edible animal tissues is possible. The second concern relates to detrimental effects of mycotoxins on animal health and performance. This review aims to summarize current knowledge on the relation of minor mycotoxins to livestock animals.
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Affiliation(s)
- Ludmila Křížová
- Department of Animal Breeding, Animal Nutrition and Biochemistry, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic;
| | - Kateřina Dadáková
- Department of Biochemistry, Faculty of Science, Masaryk University, 61137 Brno, Czech Republic; (K.D.); (M.D.)
| | - Michaela Dvořáčková
- Department of Biochemistry, Faculty of Science, Masaryk University, 61137 Brno, Czech Republic; (K.D.); (M.D.)
| | - Tomáš Kašparovský
- Department of Biochemistry, Faculty of Science, Masaryk University, 61137 Brno, Czech Republic; (K.D.); (M.D.)
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5
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Wu Y, Yan B, Zhou J, Lian H, Yu X, Zhao J, Zhang H, Chen W, Fan D. Effects of sourdough on improving the textural characteristics of microwave-steamed cake: A perspective from dielectric properties and water distribution. J Food Sci 2020; 85:3282-3292. [PMID: 32909289 DOI: 10.1111/1750-3841.15424] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/09/2020] [Accepted: 07/14/2020] [Indexed: 12/16/2022]
Abstract
A sourdough combined with microwave heating method was adopted to make steamed cake (SSC), the dough yield, fermentation time and additive amount of sourdough were optimized by Response Surface Methodology (RSM) to obtain microwave-steamed cake (MSSC) with high-quality attributes and then the potential mechanism of sourdough on the improvement of the MSSC texture was investigated. The addition of sourdough with the optimized parameters could greatly improve the specific volume, porosity, hardness, and chewiness of MSSC, which was mainly related to changes in dielectric properties and water distribution. The results of dielectric properties confirmed that sourdough increased the dielectric properties of the system during microwave heating, affecting the microwave heating characteristics. And the changes of water states and distribution by T2 relaxation analysis showed that sourdough restricted water mobility during heating and facilitated the retention of water trapped in MSSC. Additionally, the scanning electron microscopy (SEM) images indicated that sourdough weakened the gluten network structure, and triggered a looser and smoother microstructure. PRACTICAL APPLICATION: Steamed cake (SSC) is one of the most popular fermented foods in China, while its commercial development is greatly limited by the drawbacks of traditional steam heating. In recent years, the applications of microwave heating and sourdough in cereal-based foods processing have gained more and more interest. However, there is little information about the application of sourdough combined with microwave heating in SSC production. This study revealed that sourdough addition increased the specific volume, porosity, texture, and consumer preference of MSSC, providing a natural, high-efficiency, and easy-to-operate means for the fabrication of high-quality fermented foods.
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Affiliation(s)
- Yejun Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Juan Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Huizhang Lian
- Wuxi HuashunMinsheng Food Co., Ltd., Wuxi, Jiangsu, P. R. China
| | - Xiaojun Yu
- Wuxi HuashunMinsheng Food Co., Ltd., Wuxi, Jiangsu, P. R. China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Hao Zhang
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
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6
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Arroyo-Manzanares N, Hamed AM, García-Campaña AM, Gámiz-Gracia L. Plant-based milks: unexplored source of emerging mycotoxins. A proposal for the control of enniatins and beauvericin using UHPLC-MS/MS. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2019; 12:296-302. [PMID: 31791225 DOI: 10.1080/19393210.2019.1663276] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Mycotoxins have become one of the most common contaminants reported worldwide. Current legislation has established maximum levels only for some well-known mycotoxins; however, there are many other "emerging mycotoxins" for which there is no regulation, as enniatins and beauvericin. An analytical method based on salting-out assisted liquid-liquid extraction followed by ultra-high performance liquid chromatography tandem mass spectrometry is proposed for determination of enniatin A, A1, B, B1, and beauvericin in different plant-based milks, as a possible source of these contaminants, is proposed. The method showed good precision and trueness (RSD <8% and recoveries between 84-97%) with a moderate matrix effect. From a total of 32 samples of plant-based milks of different compositions (including 8 rice milks, 8 oat milks and 16 soy milks), 3 samples were contaminated with the five mycotoxins, while 5 samples were contaminated with four of them, being oat milk the most susceptible for contamination.
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Affiliation(s)
- Natalia Arroyo-Manzanares
- Department Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain.,Department Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Ahmed M Hamed
- Department Dairy Science, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Ana M García-Campaña
- Department Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain
| | - Laura Gámiz-Gracia
- Department Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain
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7
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Tolosa J, Rodríguez-Carrasco Y, Ferrer E, Mañes J. Identification and Quantification of Enniatins and Beauvericin in Animal Feeds and Their Ingredients by LC-QTRAP/MS/MS. Metabolites 2019; 9:metabo9020033. [PMID: 30781843 PMCID: PMC6409939 DOI: 10.3390/metabo9020033] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 02/07/2019] [Accepted: 02/11/2019] [Indexed: 02/05/2023] Open
Abstract
Emerging fusariotoxins, mainly enniatins (ENNs) and beauvericin (BEA), are secondary toxic metabolites produced by Fusarium spp. and are widely distributed contaminants of cereals and by-products. Mycotoxin contamination in these products supposes an important risk to feed supply security in the feed industry due to the common use of cereals in feed formulations. Hence, continuous monitoring of both raw materials and feed mixtures is highly recommended as stated by sanitary authorities. Therefore, an analytical procedure based on liquid chromatography tandem mass spectrometry and an acetonitrile-based extraction followed by a d-SPE (QuEChERS) step for the simultaneous determination of emerging Fusarium mycotoxins was in-house validated and successfully applied to raw materials (n = 39) and feed manufactured with them (n = 48). The analytical method was validated following the European guidelines and satisfactory results were obtained. Both raw materials and complete feedstuffs showed mycotoxin contamination at incidences of 18% and 92%, respectively. ENN B was the most commonly found mycotoxin in the analyzed samples at concentrations up to several tens of µg/kg. On the other hand, the co-occurrence of mycotoxins was observed in 47% of samples, ENN B and BEA being the most common combination. These results highlight the necessity to take a vigilant attitude to monitor the occurrence of contaminants in raw materials and feedstuffs throughout the manufacturing chain and storage.
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Affiliation(s)
- Josefa Tolosa
- Department of Food Chemistry and Toxicology, University of Valencia, Av/ Vicent A. Estellés, s/n, Burjassot, 46100 Valencia, Spain.
- ProtoQSAR, CEEI, Avda. Benjamin Franklin 12, Desp. 8, Paterna, 46980 Valencia, Spain.
| | - Yelko Rodríguez-Carrasco
- Department of Food Chemistry and Toxicology, University of Valencia, Av/ Vicent A. Estellés, s/n, Burjassot, 46100 Valencia, Spain.
| | - Emilia Ferrer
- Department of Food Chemistry and Toxicology, University of Valencia, Av/ Vicent A. Estellés, s/n, Burjassot, 46100 Valencia, Spain.
| | - Jordi Mañes
- Department of Food Chemistry and Toxicology, University of Valencia, Av/ Vicent A. Estellés, s/n, Burjassot, 46100 Valencia, Spain.
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8
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Schaarschmidt S, Fauhl-Hassek C. The Fate of Mycotoxins During the Processing of Wheat for Human Consumption. Compr Rev Food Sci Food Saf 2018; 17:556-593. [PMID: 33350125 DOI: 10.1111/1541-4337.12338] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 01/07/2018] [Accepted: 01/08/2018] [Indexed: 01/10/2023]
Abstract
Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat-based products, the EU maximum levels apply to deoxynivalenol (DON), zearalenone, aflatoxins, and ochratoxin A. This review provides a comprehensive overview on the different mycotoxins and their legal limits and on how processing of wheat can affect such contaminants, from raw material to highly processed final products, based on relevant scientific studies published in the literature. The potential compliance with EU maximum levels is discussed. Of the four mycotoxins regulated in wheat-based foods in the EU, most data are available for DON, whereas aflatoxins were rarely studied in the processing of wheat. Furthermore, available data on the effect of processing are outlined for mycotoxins not regulated by EU law-including modified and emerging mycotoxins-and which cover DON derivatives (DON-3-glucoside, mono-acetyl-DONs, norDONs, deepoxy-DON), nivalenol, T-2 and HT-2 toxins, enniatins, beauvericin, moniliformin, and fumonisins. The processing steps addressed in this review cover primary processing (premilling and milling operations) and secondary processing procedures (such as fermentation and thermal treatments). A special focus is on the production of baked goods, and processing factors for DON in wheat bread production were estimated. For wheat milling products derived from the endosperm and for white bread, compliance with legal requirements seems to be mostly achievable when applying good practices. In the case of wholemeal products, bran-enriched products, or high-cereal low-moisture bakery products, this appears to be challenging and improved technology and/or selection of high-quality raw materials would be required.
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Affiliation(s)
- Sara Schaarschmidt
- Dept. Safety in the Food Chain, German Federal Inst. for Risk Assessment (BfR), Max-Dohrn-St. 8-10, D-10589 Berlin, Germany
| | - Carsten Fauhl-Hassek
- Dept. Safety in the Food Chain, German Federal Inst. for Risk Assessment (BfR), Max-Dohrn-St. 8-10, D-10589 Berlin, Germany
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9
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Axel C, Zannini E, Arendt EK. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Crit Rev Food Sci Nutr 2018; 57:3528-3542. [PMID: 26980564 DOI: 10.1080/10408398.2016.1147417] [Citation(s) in RCA: 93] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Microbial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives. In this review, we describe current research aiming to extend the shelf life of bread through the use of more consumer friendly and ecologically sustainable preservation techniques as alternatives to chemical additives. Studies on the in situ-production/-expression of antifungal compounds are presented, with special attention given to recent developments over the past decade. Sourdough fermented with antifungal strains of lactic acid bacteria (LAB) is an area of increasing focus and serves as a high-potential biological ingredient to produce gluten-containing and gluten-free breads with improved nutritional value, quality and safety due to shelf-life extension, and is in-line with consumer's demands for more products containing less additives. Other alternative biopreservation techniques include the utilization of antifungal peptides, ethanol and plant extracts. These can be added to bread formulations or incorporated in antimicrobial films for active packaging (AP) of bread. This review outlines recent progress that has been made in the area of bread biopreservation and future perspectives in this important area.
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Affiliation(s)
- Claudia Axel
- a School of Food and Nutritional Sciences , University College Cork , Cork , Ireland
| | - Emanuele Zannini
- a School of Food and Nutritional Sciences , University College Cork , Cork , Ireland
| | - Elke K Arendt
- a School of Food and Nutritional Sciences , University College Cork , Cork , Ireland
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10
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Luz C, Saladino F, Luciano FB, Mañes J, Meca G. Occurrence, toxicity, bioaccessibility and mitigation strategies of beauvericin, a minor Fusarium mycotoxin. Food Chem Toxicol 2017; 107:430-439. [PMID: 28720287 DOI: 10.1016/j.fct.2017.07.032] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 07/13/2017] [Accepted: 07/14/2017] [Indexed: 10/19/2022]
Abstract
Emerging Fusarium mycotoxins include the toxic secondary metabolites fusaproliferin, enniatins, beauvericin (BEA), and moniliform. BEA is produced by some entomo- and phytopathogenic Fusarium species and occurs naturally on corn and corn-based foods and feeds infected by Fusarium spp. BEA has shown various biological activities (antibacterial, antifungal, and insecticidal) and possesses toxic activity, including the induction of apoptosis, increase cytoplasmic calcium concentration and lead to DNA fragmentation in mammalian cell lines. Cereals food processing has an important effect on mycotoxin stability, leading to less-contaminated food compared to the raw materials. Different industrial processes have shown to be effective practices to reduce BEA contents due to thermal food processing applied, such as cooking, boiling, baking, frying, roasting and pasteurization. Some studies demonstrated the capacity of lactic acid bacteria to reduce the presence of the BEA in model solution and in food chain through fermentation processes, modifying this mycotoxin in a less toxic derivate. Prebiotic and probiotic ingredient can modulate the bioaccessibility of BEA reducing the risk of intake of this minor Fusarium mycotoxin. This review summarizes the existing data on occurrence, toxicity and especially on BEA reduction strategies in food and feed such as chemical reduction, biocontrol and food processing.
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Affiliation(s)
- C Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 4610, Burjassot, Spain
| | - F Saladino
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 4610, Burjassot, Spain
| | - F B Luciano
- School of Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba, Paraná, Brazil
| | - J Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 4610, Burjassot, Spain
| | - G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 4610, Burjassot, Spain.
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Tolosa J, Font G, Mañes J, Ferrer E. Mitigation of enniatins in edible fish tissues by thermal processes and identification of degradation products. Food Chem Toxicol 2016; 101:67-74. [PMID: 28043835 DOI: 10.1016/j.fct.2016.12.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2016] [Revised: 12/29/2016] [Accepted: 12/30/2016] [Indexed: 10/20/2022]
Abstract
Emerging mycotoxins, such as enniatins and beauvericin, are common contaminants in vegetal matrices, but recently, the occurrence of mycotoxins in foodstuffs from animal origin has been also reported as they can be present in edible tissues of animals fed with contaminated feedstuffs. Sea bass, sea bream, Atlantic salmon and rainbow trout from aquaculture analyzed in the present survey showed contamination by emerging Fusarium mycotoxins enniatins (ENs). ENs were extracted from raw and cooked fish with acetonitrile and analyzed by Liquid Chromatography coupled to Mass Spectrometry. In this study, the stability of ENs was evaluated during food processing by the application of different cooking methods (broiling, boiling, microwaving and baking treatments). All treated samples showed a reduction in mycotoxin levels with different percentages depending on the type of EN and the fish species. Thus, the reduction obtained ranged from 30 to 100%. The thermal treatments have shown to be a good strategy to mitigate ENs content in edible fish tissues. On the other hand, some ENs degradation products originated during the application of thermal treatments were identified.
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Affiliation(s)
- J Tolosa
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - G Font
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - J Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - E Ferrer
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain.
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de Nijs M, van den Top H, de Stoppelaar J, Lopez P, Mol H. Fate of enniatins and deoxynivalenol during pasta cooking. Food Chem 2016; 213:763-767. [PMID: 27451245 DOI: 10.1016/j.foodchem.2016.07.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 05/13/2016] [Accepted: 07/05/2016] [Indexed: 10/21/2022]
Abstract
The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials).
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Affiliation(s)
- Monique de Nijs
- RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
| | - Hester van den Top
- RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
| | - Joyce de Stoppelaar
- Netherlands Food and Consumer Product Safety Authority (NVWA), Catharijnesingel 59, 3511 GG Utrecht, The Netherlands.
| | - Patricia Lopez
- RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
| | - Hans Mol
- RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
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Serrano AB, Font G, Mañes J, Ferrer E. Effects of technological processes on enniatin levels in pasta. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1756-1763. [PMID: 26031213 DOI: 10.1002/jsfa.7282] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Revised: 05/27/2015] [Accepted: 05/27/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Potential human health risks posed by enniatins (ENs) require their control primarily from cereal products, creating a demand for harvesting, food processing and storage techniques capable to prevent, reduce and/or eliminate the contamination. In this study, different methodologies to pasta processing simulating traditional and industrial processes were developed in order to know the fate of the mycotoxin ENs. The levels of ENs were studied at different steps of pasta processing. The effect of the temperature during processing was evaluated in two types of pasta (white and whole-grain pasta). Mycotoxin analysis was performed by LC-MS/MS. RESULTS High reductions (up to 50% and 80%) were achieved during drying pasta at 45-55°C and 70-90°C, respectively. The treatments at low temperature (25°C) did not change EN levels. The effect of pasta composition did not cause a significant effect on the stability of ENs. The effect of the temperature allowed a marked mycotoxin reduction during pasta processing. Generally, ENA1 and ENB showed higher thermal stability than did ENA and ENB1 . CONCLUSIONS The findings from the present study suggested that pasta processing at medium-high temperatures is a potential tool to remove an important fraction of ENs from the initial durum wheat semolina.
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Affiliation(s)
- Ana B Serrano
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - Guillermina Font
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - Emilia Ferrer
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
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Serrano A, Font G, Mañes J, Ferrer E. Development a mitigation strategy of enniatins in pasta under home-cooking conditions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.036] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Serrano AB, Font G, Mañes J, Ferrer E. Dispersive Liquid-Liquid Microextraction for the Determination of Emerging Fusarium Mycotoxins in Water. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0257-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Scientific Opinion on the risks to human and animal health related to the presence of beauvericin and enniatins in food and feed. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3802] [Citation(s) in RCA: 161] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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