1
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Khan R, Anwar F, Ghazali FM. A comprehensive review of mycotoxins: Toxicology, detection, and effective mitigation approaches. Heliyon 2024; 10:e28361. [PMID: 38628751 PMCID: PMC11019184 DOI: 10.1016/j.heliyon.2024.e28361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 04/19/2024] Open
Abstract
Mycotoxins, harmful compounds produced by fungal pathogens, pose a severe threat to food safety and consumer health. Some commonly produced mycotoxins such as aflatoxins, ochratoxin A, fumonisins, trichothecenes, zearalenone, and patulin have serious health implications in humans and animals. Mycotoxin contamination is particularly concerning in regions heavily reliant on staple foods like grains, cereals, and nuts. Preventing mycotoxin contamination is crucial for a sustainable food supply. Chromatographic methods like thin layer chromatography (TLC), gas chromatography (GC), high-performance liquid chromatography (HPLC), and liquid chromatography coupled with a mass spectrometer (LC/MS), are commonly used to detect mycotoxins; however, there is a need for on-site, rapid, and cost-effective detection methods. Currently, enzyme-linked immunosorbent assays (ELISA), lateral flow assays (LFAs), and biosensors are becoming popular analytical tools for rapid detection. Meanwhile, preventing mycotoxin contamination is crucial for food safety and a sustainable food supply. Physical, chemical, and biological approaches have been used to inhibit fungal growth and mycotoxin production. However, new strains resistant to conventional methods have led to the exploration of novel strategies like cold atmospheric plasma (CAP) technology, polyphenols and flavonoids, magnetic materials and nanoparticles, and natural essential oils (NEOs). This paper reviews recent scientific research on mycotoxin toxicity, explores advancements in detecting mycotoxins in various foods, and evaluates the effectiveness of innovative mitigation strategies for controlling and detoxifying mycotoxins.
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Affiliation(s)
- Rahim Khan
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Malaysia
| | - Farooq Anwar
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Malaysia
- Institute of Chemistry, University of Sargodha, Sargodha, 40100, Pakistan
| | - Farinazleen Mohamad Ghazali
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Malaysia
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2
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Furlong EB, Buffon JG, Cerqueira MB, Kupski L. Mitigation of Mycotoxins in Food-Is It Possible? Foods 2024; 13:1112. [PMID: 38611416 PMCID: PMC11011883 DOI: 10.3390/foods13071112] [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: 03/20/2024] [Revised: 04/01/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs, humidities and substrate types. Besides sporulating, some species are toxigenic and produce toxic metabolites, mycotoxins, under adverse biotic and abiotic variables. Microorganisms are inactivated along the food chain, but mycotoxins have stable structures and remain in ready-to-eat food. The most prevalent mycotoxins in food, which are aflatoxins, fumonisins, ochratoxin A, patulin, tenuazonic acid, trichothecenes and zearalenone, have maximum tolerable limits (MTLs) defined as ppb and ppt by official organizations. The chronic and acute toxicities of mycotoxins and their stability are different in a chemical family. This critical review aims to discuss promising scientific research that successfully mitigated levels of mycotoxins and focus the results of our research group on this issue. It highlights the application of natural antifungal compounds, combinations of management, processing parameters and emergent technologies, and their role in reducing the levels and bioaccessibility. Despite good crop management and processing practices, total decontamination is almost impossible. Experimental evidence has shown that exposure to mycotoxins may be mitigated. However, multidisciplinary efforts need to be made to improve the applicability of successful techniques in the food supply chain to avoid mycotoxins' impact on global food insecurity.
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Affiliation(s)
| | | | | | - Larine Kupski
- Laboratory of Mycotoxins and Food Science (LAMCA), School of Chemistry and Food, Federal University of Rio Grande, Av. Itália, km 8, s/n, Rio Grande 96203-900, Rio Grande do Sul, Brazil; (E.B.F.); (J.G.B.); (M.B.C.)
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3
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Abdallah MF, Gado M, Abdelsadek D, Zahran F, El-Salhey NN, Mehrez O, Abdel-Hay S, Mohamed SM, De Ruyck K, Yang S, Gonzales GB, Varga E. Mycotoxin contamination in the Arab world: Highlighting the main knowledge gaps and the current legislation. Mycotoxin Res 2024; 40:19-44. [PMID: 38117428 DOI: 10.1007/s12550-023-00513-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 11/26/2023] [Accepted: 11/30/2023] [Indexed: 12/21/2023]
Abstract
Since the discovery of aflatoxins in the 1960s, knowledge in the mycotoxin research field has increased dramatically. Hundreds of review articles have been published summarizing many different aspects, including mycotoxin contamination per country or region. However, mycotoxin contamination in the Arab world, which includes 22 countries in Africa and Asia, has not yet been specifically reviewed. To this end, the contamination of mycotoxins in the Arab world was reviewed not only to profile the pervasiveness of the problem in this region but also to identify the main knowledge gaps imperiling the safety of food and feed in the future. To the best of our knowledge, 306 (non-)indexed publications in English, Arabic, or French were published from 1977 to 2021, focusing on the natural occurrence of mycotoxins in matrices of 14 different categories. Characteristic factors (e.g., detected mycotoxins, concentrations, and detection methods) were extracted, processed, and visualized. The main results are summarized as follows: (i) research on mycotoxin contamination has increased over the years. However, the accumulated data on their occurrences are scarce to non-existent in some countries; (ii) the state-of-the-art technologies on mycotoxin detection are not broadly implemented neither are contemporary multi-mycotoxin detection strategies, thus showing a need for capacity-building initiatives; and (iii) mycotoxin profiles differ among food and feed categories, as well as between human biofluids. Furthermore, the present work highlights contemporary legislation in the Arab countries and provides future perspectives to mitigate mycotoxins, enhance food and feed safety, and protect the consumer public. Concluding, research initiatives to boost mycotoxin research among Arab countries are strongly recommended.
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Affiliation(s)
- Mohamed F Abdallah
- Department of Toxicology and Forensic Medicine, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt.
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
| | - Muhammad Gado
- Faculty of Pharmacy, Mansoura University, Mansoura, Egypt
| | | | - Fatma Zahran
- Faculty of Pharmacy, Menoufia University, Shibin El-Kom, Menoufia, Egypt
| | - Nada Nabil El-Salhey
- Department of Clinical Pharmacy, Faculty of Pharmacy, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Ohaila Mehrez
- Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Sara Abdel-Hay
- Faculty of Pharmacy, Tanta University, Tanta, Gharbia Governorate, Egypt
| | - Sahar M Mohamed
- Department of Chemistry, Faculty of Science, Sohag University, Sohag, Egypt
| | - Karl De Ruyck
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Shupeng Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, People's Republic of China
| | - Gerard Bryan Gonzales
- Nutrition, Metabolism and Genomics Group, Wageningen University, Wageningen, Netherlands
| | - Elisabeth Varga
- Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Vienna, Austria
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Vienna, Austria
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4
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Yin Z, Wang Q, Cheng H. Synergistic Protective Effect of Interactions of Quercetin with Lycopene Against Ochratoxin A-Induced Ulcerative Colitis. Appl Biochem Biotechnol 2023; 195:5253-5266. [PMID: 36625989 DOI: 10.1007/s12010-022-04287-8] [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] [Accepted: 12/16/2022] [Indexed: 01/11/2023]
Abstract
Ulcerative colitis is a type of inflammatory bowel disease responsible for the inflammation of the innermost lining of the colon and rectum. The present study's objective is to determine the potential synergistic impact of quercetin (QR) and lycopene (LP) in ulcerative colitis (UC) induced in rats by ochratoxin A (OTA) by biochemical and morphological alterations. QR and LP were administered alone and in combination with the OTA for 7 days. OTA administration caused UC generation, resulting in significant changes in body weight percentage, disease activity index (DAI), macroscopic evaluation, colon weight/length ratio, and histological score. In addition to the above parameters, it also leads to elevated oxidative stress, i.e. increased malondialdehyde (MDA), nitric oxide (NO), myeloperoxidase (MPO), and hydroxyproline levels and decreased superoxide dismutase (SOD) and reduced glutathione (GSH) levels. Histological changes in the colon architecture were also observed suggestive of extensive mucosal damage. In addition, a high level of matrix metalloproteinase 7 (MMP7) was observed in immunohistochemistry, and a high level of gene expression of osteopontin (OPN), runt-related transcription factor 2 (RUNX2), MMP-7, and interleukin-6 (IL-6) was observed in OTA administered animals. The combination of QR and LP significantly restored the per cent body weight loss and DAI score and improved macroscopic and histological changes, colon weight/length ratio, and macroscopic damages. It also improved the biochemical parameters to near-normal levels, i.e. reduced MDA, NO, MPO, and hydroxyproline levels and increased SOD and GSH levels. In addition, OPN, Runx2, MMP-7, and IL-6 gene expression decreased compared to the OTA-induced UC group. Outcomes of the present study indicate the potential of QR + LP as anti-inflammatory and immunomodulatory agents against OTA-induced UC in rats.
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Affiliation(s)
- Zhao Yin
- Department of Gastroenterology, Jinan Central Hospital Affiliated to Shandong First Medical University, No. 105, Jiefang Road, Jinan City, 250013, Shandong, China
| | - Qian Wang
- Department of Gastroenterology, Jinan Central Hospital Affiliated to Shandong First Medical University, No. 105, Jiefang Road, Jinan City, 250013, Shandong, China
| | - Hui Cheng
- Department of Gastroenterology, Jinan Central Hospital Affiliated to Shandong First Medical University, No. 105, Jiefang Road, Jinan City, 250013, Shandong, China.
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5
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Hamad GM, Samy H, Mehany T, Korma SA, Eskander M, Tawfik RG, EL-Rokh GEA, Mansour AM, Saleh SM, EL Sharkawy A, Abdelfttah HEA, Khalifa E. Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products. Foods 2023; 12:3281. [PMID: 37685214 PMCID: PMC10486444 DOI: 10.3390/foods12173281] [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: 07/24/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Padina pavonica, Hormophysa cuneiformis, and Corallina officinalis are three types of algae that are assumed to be used as antibacterial agents. Our study's goal was to look into algal extracts' potential to be used as food preservative agents and to evaluate their ability to inhibit pathogenic bacteria in several meat products (pastirma, beef burger, luncheon, minced meat, and kofta) from the local markets in Alexandria, Egypt. By testing their antibacterial activity, results demonstrated that Padina pavonica showed the highest antibacterial activity towards Bacillus cereus, Staphylococcus aureus, Escherichia coli, Streptococcus pyogenes, Salmonella spp., and Klebsiella pneumoniae. Padina pavonica extract also possesses most phenolic and flavonoid content overall. It has 24 mg gallic acid equivalent/g and 7.04 mg catechol equivalent/g, respectively. Moreover, the algae extracts were tested for their antioxidant activity, and the findings were measured using ascorbic acid as a benchmark. The IC50 of ascorbic acid was found to be 25.09 μg/mL, while Padina pavonica exhibited an IC50 value of 267.49 μg/mL, Corallina officinalis 305.01 μg/mL, and Hormophysa cuneiformis 325.23 μg/mL. In this study, Padina pavonica extract was utilized in three different concentrations (Treatment 1 g/100 g, Treatment 2 g/100 g, and Treatment 3 g/100 g) on beef burger as a model. The results showed that as the concentration of the extract increased, the bacterial inhibition increased over time. Bacillus cereus was found to be the most susceptible to the extract, while Streptococcus pyogenes was the least. In addition, Padina pavonica was confirmed to be a safe compound through cytotoxicity testing. After conducting a sensory evaluation test, it was confirmed that Padina pavonica in meat products proved to be a satisfactory product.
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Affiliation(s)
- Gamal M. Hamad
- Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt;
| | - Haneen Samy
- Biotechnology and Chemistry Department, Faculty of Science, Alexandria University, Alexandria 22758, Egypt;
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt;
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt;
| | - Michael Eskander
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt;
| | - Rasha G. Tawfik
- Department of Microbiology, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt;
| | - Gamal E. A. EL-Rokh
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt; (G.E.A.E.-R.); (H.E.A.A.)
| | - Alaa M. Mansour
- Department of Animal Hygiene and Zoonoses, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt;
| | - Samaa M. Saleh
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt;
| | - Amany EL Sharkawy
- National Institute of Oceanography and Fisheries (NIOF), Cairo 11516, Egypt;
| | - Hesham E. A. Abdelfttah
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt; (G.E.A.E.-R.); (H.E.A.A.)
| | - Eman Khalifa
- Department of Microbiology, Faculty of Veterinary Medicine, Matrouh University, Matrouh 51511, Egypt
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6
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Hamad GM, Gerges M, Mehany T, Hussein SM, Eskander M, Tawfik RG, El-Halmouch Y, Mansour AM, Hafez EE, Esatbeyoglu T, Elghazaly EM. Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts. Pathogens 2023; 12:958. [PMID: 37513805 PMCID: PMC10385792 DOI: 10.3390/pathogens12070958] [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: 06/07/2023] [Revised: 07/02/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Campylobacter jejuni is a Gram-negative bacterium which is considered as the most reported cause of foodborne infection, especially for poultry species. The object of this work is to evaluate the occurrence of C. jejuni in chicken meat as well its control via three types of sorghum extracts (white sorghum (WS), yellow sorghum (YS), and red sorghum (RS)); antibacterial activity, antioxidant power, and cytotoxicity of sorghum extracts were also assessed. It was found that C. jejuni is very abundant in chicken meat, especially breast and thigh. WS extract showed more effectiveness than both yellow and red ones. Lyophilized WS extract offered high total phenolic compounds (TPCs) and total flavonoid compounds (TFCs) of 64.2 ± 0.8 mg gallic acid equivalent (GAE/g) and 33.9 ± 0.4 mg catechol equivalent (CE)/g, respectively. Concerning the antibacterial and antioxidant activities, WS showed high and significant antibacterial activity (p < 0.001); hence, WS displayed a minimum inhibitory concentration (MIC) of 6.25%, and revealed an inhibition zone of 7.8 ± 0.3 mm; it also showed an IC50 at a concentration of 34.6 μg/mL. In our study, different samples of chicken fillet were collected and inoculated with pathogenic C. jejuni and stored at 4 °C. Inoculated samples were treated with lyophilized WS extract at (2%, 4%, and 6%), the 2% treatment showed a full reduction in C. jejuni on the 10th day, the 4% treatment showed a full reduction in C. jejuni on the 8th day, while the 6% treatment showed a full reduction in C. jejuni on the 6th day. Additionally, 2%, 4%, and 6% WS extracts were applied on un-inoculated grilled chicken fillet, which enhanced its sensory attributes. In sum, WS extract is a promising natural preservative for chicken meat with accepted sensory evaluation results thanks to its high antibacterial and antioxidant potentials.
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Affiliation(s)
- Gamal M Hamad
- Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
| | - Mariam Gerges
- Department of Chemistry, Faculty of Science, Alexandria University, Alexandria 22758, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
| | - Saleh M Hussein
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt
| | - Michael Eskander
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt
| | - Rasha G Tawfik
- Department of Microbiology, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt
| | - Yasser El-Halmouch
- Department of Botany and Microbiology, Faculty of Science, Kafrelsheikh University, Kafr Elsheikh 33516, Egypt
| | - Alaa M Mansour
- Department of Animal Hygiene and Zoonoses, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt
| | - Elsayed E Hafez
- Department of Plant Protection and Biomolecular Diagnosis, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Eman M Elghazaly
- Department of Microbiology, Faculty of Veterinary Medicine, Matrouh University, Mersa Matruh 51511, Egypt
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Mukhtar K, Nabi BG, Ansar S, Bhat ZF, Aadil RM, Khaneghah AM. Mycotoxins and consumers' awareness: Recent progress and future challenges. Toxicon 2023:107227. [PMID: 37454753 DOI: 10.1016/j.toxicon.2023.107227] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/13/2023] [Accepted: 07/13/2023] [Indexed: 07/18/2023]
Abstract
While food shortages have become an important challenge, providing safe food resources is a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed through various fungi species. They are mainly spread through diets such as food or beverages. About one quarter of the world's food is spoiled with mycotoxins. As this problem is not resolved, it represents a significant threat to global food security. Besides the current concerns regarding the contamination of food items by these metabolites, the lack of knowledge by consumers and their possible growth and toxin production attracted considerable attention. While globalization provides a favorite condition for some countries, food security still is challenging for most countries. There are various approaches to reducing the mycotoxigenic fungi growth and formation of mycotoxins in food, include as physical, chemical, and biological processes. The current article will focus on collecting data regarding consumers' awareness of mycotoxins. Furthermore, a critical overview and comparison among different preventative approaches to reduce risk by consumers will be discussed. Finally, the current effect of mycotoxins on global trade, besides future challenges faced by mycotoxin contamination on food security, will be discussed briefly.
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Affiliation(s)
- Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan.
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8
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Pinto L, Tapia-Rodríguez MR, Baruzzi F, Ayala-Zavala JF. Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges. Foods 2023; 12:2315. [PMID: 37372527 DOI: 10.3390/foods12122315] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Melvin R Tapia-Rodríguez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Obregón 85000, Sonora, Mexico
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Jesús Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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9
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Hamad GM, Mehany T, Simal-Gandara J, Abou-Alella S, Esua OJ, Abdel-Wahhab MA, Hafez EE. A review of recent innovative strategies for controlling mycotoxins in foods. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109350] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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10
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Saricaoglu B, Gültekin Subaşı B, Karbancioglu-Guler F, Lorenzo JM, Capanoglu E. Phenolic compounds as natural microbial toxin detoxifying agents. Toxicon 2023; 222:106989. [PMID: 36509264 DOI: 10.1016/j.toxicon.2022.106989] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 12/13/2022]
Abstract
Despite the abundance of promising studies, developments, and improvements about the elimination of microbial toxins from food matrices, they are still considered as one of the major food safety problems due to the lack of their complete avoidance even today. Every year, many crops and foodstuffs have to be discarded due to unconstrained contamination and/or production of microbial toxins. Furthermore, the difficulty for the detection of toxin presence and determination of its level in foods may lead to acute or chronic health problems in many individuals. On the other hand, phenolic compounds might be considered as microbial toxin detoxification agents because of their inhibition effect on the toxin synthesis of microorganisms or exhibiting protective effects against varying damaging mechanisms caused by toxins. In this study, the effect of phenolic compounds on the synthesis of bacterial toxins and mycotoxins is comprehensively reviewed. The potential curing effect of phenolic compounds against toxin-induced damages has also been discussed. Consequently, phenolic compounds are indicated as promising, and considerable natural preservatives against toxin damages and their detoxification potentials are pronounced.
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Affiliation(s)
- Beyza Saricaoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
| | - Büşra Gültekin Subaşı
- Hafik Kamer Ornek Vocational School, Sivas Cumhuriyet University, 58140, Sivas, Turkey
| | - Funda Karbancioglu-Guler
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
| | - Jose Manuel Lorenzo
- Centro Tecnológico de La Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia nº 4, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey.
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Hamad GM, Amer A, El-Nogoumy B, Ibrahim M, Hassan S, Siddiqui SA, EL-Gazzar AM, Khalifa E, Omar SA, Abd-Elmohsen Abou-Alella S, Ibrahim SA, Esatbeyoglu T, Mehany T. Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate. Toxins (Basel) 2022; 15:toxins15010021. [PMID: 36668841 PMCID: PMC9863511 DOI: 10.3390/toxins15010021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/18/2022] [Accepted: 12/23/2022] [Indexed: 12/30/2022] Open
Abstract
The high incidence of aflatoxins (AFs) in chocolates suggests the necessity to create a practical and cost-effective processing strategy for eliminating mycotoxins. The present study aimed to assess the adsorption abilities of activated charcoal (A. charcoal), yeast (Saccharomyces cerevisiae), and the probiotic Lactobacillus rhamnosus as AFs adsorbents in three forms-sole, di- and tri-mix-in phosphate-buffered saline (PBS) through an in vitro approach, simulated to mimic the conditions present in the gastrointestinal tract (GIT) based on pH, time and AFs concentration. In addition, the novel fortification of chocolate with A. charcoal, probiotic, and yeast (tri-mix adsorbents) was evaluated for its effects on the sensory properties. Using HPLC, 60 samples of dark, milk, bitter, couverture, powder, and wafer chocolates were examined for the presence of AFs. Results showed that all the examined samples contained AFs, with maximum concentrations of 2.32, 1.81, and 1.66 µg/kg for powder, milk, and dark chocolates, respectively. The combined treatment demonstrated the highest adsorption efficiency (96.8%) among all tested compounds. Scanning electron microscope (SEM) analysis revealed the tested adsorbents to be effective AF-binding agents. Moreover, the novel combination of tri-mix fortified chocolate had a minor cytotoxicity impact on the adsorptive abilities, with the highest binding at pH 6.8 for 4 h, in addition to inducing an insignificant effect on the sensory attributes of dark chocolate. Tri-mix is thus recommended in the manufacturing of dark chocolate in order to enhance the safety of the newly developed product.
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Affiliation(s)
- Gamal M. Hamad
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Egypt
| | - Amr Amer
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria 21544, Egypt
| | - Baher El-Nogoumy
- Department of Botany and Microbiology, Faculty of Science, Kafrelsheikh University, Kafr El Sheikh 33516, Egypt
| | - Mohamed Ibrahim
- Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Sabria Hassan
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Egypt
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Ahmed M. EL-Gazzar
- Department of Veterinary Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Alexandria University, Alexandria 21544, Egypt
| | - Eman Khalifa
- Department of Microbiology, Medicine/Alexandria University Branch, Matrouh University, Marsa Matruh 51511, Egypt
| | - Sabrien A. Omar
- Department of Microbiology, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt
| | | | - Salam A. Ibrahim
- Food and Nutritional Sciences, North Carolina Agricultural and Technical State University, E. Market Street 1601, Greensboro, NC 24711, USA
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
- Correspondence: (T.E.); (T.M.); Tel.: +49-5117625589 (T.E.); +20-1028065903 (T.M.)
| | - Taha Mehany
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Egypt
- Correspondence: (T.E.); (T.M.); Tel.: +49-5117625589 (T.E.); +20-1028065903 (T.M.)
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12
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Hamad G, Amer A, Kirrella G, Mehany T, Elfayoumy RA, Elsabagh R, Elghazaly EM, Esatbeyoglu T, Taha A, Zeitoun A. Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts. Foods 2022; 12:foods12010020. [PMID: 36613239 PMCID: PMC9818820 DOI: 10.3390/foods12010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/12/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
This study aims to assess the occurrence of Staphylococcus aureus in chicken fillets and to control its growth using various lyophilized seaweed extracts (i.e., Halimeda opuntia (HO), Actinotrichia fragilis, and Turbinaria turbinata) by an agar disk diffusion assay in vitro. Results showed that prevalence of S. aureus in breast and thigh samples reached of 92% and 84%, respectively. Lyophilized HO extract was the only seaweed that showed the antibacterial activity against S aureus with a significant difference at p < 0.05. The minimum inhibitory concentration (MIC) of HO extract was 1.5%, with an inhibition zone of 8.16 ± 0.73 mm. Regarding 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, IC50 was recorded at 55.36 μg/mL, whereas cytotoxic IC50 of the lyophilized HO extract on peripheral blood mononuclear cells (PBMCs) was 33.7 µg/mL; a higher IC50 of HO extracts permits their use as a safe food additive in meat products. Moreover, total phenolic compounds and total flavonoids compounds recorded 20.36 ± 0.092 and 16.59 ± 0.029 mg/mL, respectively. HPLC analyses of phenolic compounds profiles exhibited many bioactive substances and the higher ratio was daidzein with 10.84 ± 0.005 µg/mL and followed by gallic acid with a value of 4.06 ± 0.006 µg/mL. In a challenge study, chicken fillet (CHF) experimentally inoculated with S. aureus (ST) and treated with the lyophilized HO algal extract at 4% and 6% (CHF/ST/HO) showed a complete reduction of S. aureus count on the 6th and 4th days in chicken fillet stored at 4 °C, respectively. Moreover, CHF/ST/HO at 4% and 6% of HO extract enhanced the sensory attributes of grilled un-inoculated chicken fillet. Thus, lyophilized HO extracts are promising antibacterial and antioxidant candidates in the chicken meat industry.
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Affiliation(s)
- Gamal Hamad
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Egypt
| | - Amr Amer
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria 21544, Egypt
| | - Ghada Kirrella
- Department of Food Control, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Taha Mehany
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Egypt
- Correspondence: (T.M.); (T.E.); Tel.: +20-1028065903 (T.M.); +49-5117625589 (T.E.)
| | - Reham A. Elfayoumy
- Department of Botany and Microbiology, Faculty of Science, Damietta University, Damietta 34511, Egypt
| | - Rasha Elsabagh
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt
| | - Eman M. Elghazaly
- Department of Microbiology, Faculty of Veterinary Medicine, Matrouh University, Matrouh 51511, Egypt
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
- Correspondence: (T.M.); (T.E.); Tel.: +20-1028065903 (T.M.); +49-5117625589 (T.E.)
| | - Ahmed Taha
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, 10257 Vilnius, Lithuania
| | - Ahmed Zeitoun
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
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13
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Wylie MR, Merrell DS. The Antimicrobial Potential of the Neem Tree Azadirachta indica. Front Pharmacol 2022; 13:891535. [PMID: 35712721 PMCID: PMC9195866 DOI: 10.3389/fphar.2022.891535] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 05/09/2022] [Indexed: 12/24/2022] Open
Abstract
Azadirachta indica (A. Juss), also known as the neem tree, has been used for millennia as a traditional remedy for a multitude of human ailments. Also recognized around the world as a broad-spectrum pesticide and fertilizer, neem has applications in agriculture and beyond. Currently, the extensive antimicrobial activities of A. indica are being explored through research in the fields of dentistry, food safety, bacteriology, mycology, virology, and parasitology. Herein, some of the most recent studies that demonstrate the potential of neem as a previously untapped source of novel therapeutics are summarized as they relate to the aforementioned research topics. Additionally, the capacity of neem extracts and compounds to act against drug-resistant and biofilm-forming organisms, both of which represent large groups of pathogens for which there are limited treatment options, are highlighted. Updated information on the phytochemistry and safety of neem-derived products are discussed as well. Although there is a growing body of exciting evidence that supports the use of A. indica as an antimicrobial, additional studies are clearly needed to determine the specific mechanisms of action, clinical efficacy, and in vivo safety of neem as a treatment for human pathogens of interest. Moreover, the various ongoing studies and the diverse properties of neem discussed herein may serve as a guide for the discovery of new antimicrobials that may exist in other herbal panaceas across the globe.
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Affiliation(s)
- Marina R Wylie
- Department of Microbiology and Immunology, Uniformed Services University of the Health Sciences, Bethesda, MD, United States
| | - D Scott Merrell
- Department of Microbiology and Immunology, Uniformed Services University of the Health Sciences, Bethesda, MD, United States
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14
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Longobardi C, Ferrara G, Andretta E, Montagnaro S, Damiano S, Ciarcia R. Ochratoxin A and Kidney Oxidative Stress: The Role of Nutraceuticals in Veterinary Medicine-A Review. Toxins (Basel) 2022; 14:toxins14060398. [PMID: 35737059 PMCID: PMC9231272 DOI: 10.3390/toxins14060398] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/01/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
The problem of residues of toxic contaminants in food products has assumed considerable importance in terms of food safety. Naturally occurring contaminants, such as mycotoxins, are monitored routinely in the agricultural and food industries. Unfortunately, the consequences of the presence of mycotoxins in foodstuffs are evident in livestock farms, where both subacute and chronic effects on animal health are observed and could have non-negligible effects on human health. Ochratoxin A (OTA) is a common mycotoxin that contaminates food and feeds. Due to its thermal stability, the eradication of OTA from the food chain is very difficult. Consequently, humans and animals are frequently exposed to OTA in daily life. In this review article, we will devote time to highlighting the redox-based nephrotoxicity that occurs during OTA intoxication. In the past few decades, the literature has improved on the main molecules and enzymes involved in the redox signaling pathway as well as on some new antioxidant compounds as therapeutic strategies to counteract oxidative stress. The knowledge shown in this work will address the use of nutraceutical substances as dietary supplements, which would in turn improve the prophylactic and pharmacological treatment of redox-associated kidney diseases during OTA exposure, and will attempt to promote animal feed supplementation.
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Affiliation(s)
- Consiglia Longobardi
- Department of Mental, Physical Health and Preventive Medicine, University of Campania “Luigi Vanvitelli”, Largo Madonna delle Grazie n.1, 80138 Naples, Italy;
| | - Gianmarco Ferrara
- Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, Via Federico Delpino n.1, 80137 Naples, Italy; (G.F.); (E.A.); (S.M.); (R.C.)
| | - Emanuela Andretta
- Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, Via Federico Delpino n.1, 80137 Naples, Italy; (G.F.); (E.A.); (S.M.); (R.C.)
| | - Serena Montagnaro
- Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, Via Federico Delpino n.1, 80137 Naples, Italy; (G.F.); (E.A.); (S.M.); (R.C.)
| | - Sara Damiano
- Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, Via Federico Delpino n.1, 80137 Naples, Italy; (G.F.); (E.A.); (S.M.); (R.C.)
- Correspondence: ; Tel.: +39-081-253-6027
| | - Roberto Ciarcia
- Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, Via Federico Delpino n.1, 80137 Naples, Italy; (G.F.); (E.A.); (S.M.); (R.C.)
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15
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Hamad G, El-Makarem H, Elaziz AA, Amer A, El-Nogoumy B, Abou-Alella S. Adsorption efficiency of sodium & calcium bentonite for ochratoxin A in some Egyptian cheeses: an innovative fortification model, in vitro and in vivo experiments. WORLD MYCOTOXIN J 2022. [DOI: 10.3920/wmj2021.2682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The incidence of the mycotoxin ochratoxin A (OTA) in cheeses constitutes a significant economic and health concern for producers and consumers alike. Recently, detoxification approaches using food additives to counteract mycotoxins have been widely recommended in the food industry. This study aimed to quantify OTA levels in some Egyptian cheese types, and experimentally determine the detoxification effect of bentonite both in vitro and in vivo. The examined Roomy and Karish cheese showed higher OTA levels (4.138 and 3.399 μg/kg, respectively) than other cheeses. Calcium bentonite presented higher adsorption efficiency than sodium bentonite at all concentrations, both in phosphate buffered saline (PBS) and feta cheese, and at the whole pH range. Calcium bentonite concentrations (60 and 100 mg/ml) had much higher sequestering activity on OTA both in PBS and feta cheese, while the adsorption efficiency was higher at pH 6.8 than at pH 3. All enzymatic activities were near the control levels in rats treated both with OTA and bentonite compared with rats treated with OTA alone. The IC50 of calcium bentonite was 107.75 μg/ml, which was less cytotoxic than sodium bentonite (52.96 μg/ml). Bentonites were categorised by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) as excellent binders of OTA. The innovative calcium bentonite-fortified feta cheese showed the most superior sensorial properties; hence it can be predicted as a novel food-grade adsorbent for OTA sequestration.
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Affiliation(s)
- G.M. Hamad
- Department of Food Technology, Arid Land Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab City, Alexandria 21934, Egypt
| | - H.A. El-Makarem
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - A.I. Abd Elaziz
- Department of Pharmacology, Faculty of Medicine, Al-Azhar University, Cairo, Egypt
| | - A.A. Amer
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - B.A. El-Nogoumy
- Department of Botany and Microbiology, Faculty of Science, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - S.A. Abou-Alella
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
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16
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Anjum T, Iram W, Iqbal M, Abbas M, Akram W, Li G. Structure Elucidation and Toxicity Analysis of the Byproducts Formed after Biodegradation of Aflatoxins B1 and B2 Using Extracts of Mentha arvensis. Toxins (Basel) 2022; 14:toxins14010024. [PMID: 35051001 PMCID: PMC8781851 DOI: 10.3390/toxins14010024] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 12/23/2021] [Accepted: 12/24/2021] [Indexed: 12/30/2022] Open
Abstract
The aqueous extracts of leaves and shoots of Mentha arvensis were checked for their potential to biodegrade aflatoxin B1 and B2 (AFB1; 100 µg/L and AFB2; 50 µg/L) through in vitro assays. Overall, the results showed that leaf extract degrades aflatoxins more efficiently than the shoot extract. First, the pH, temperature and incubation time were optimized for maximum degradation by observing this activity at different temperatures between 25 and 60 °C, pH between 2 and 10 and incubation time from 3 to 72 h. In general, an increase in all these parameters significantly increased the percentage of biodegradation. In vitro trials on mature maize stock were performed under optimized conditions, i.e., pH 8, temperature 30 °C and an incubation period of 72 h. The leaf extract resulted in 75% and 80% biodegradation of AFB1 and AFB2, respectively. Whereas the shoot extract degraded both toxins up to 40–48%. The structural elucidation of degraded toxin products by LCMS/MS analysis showed seven degraded products of AFB1 and three of AFB2. MS/MS spectra showed that most of the products were formed by the loss of the methoxy group from the side chain of the benzene ring, the removal of the double bond in the terminal furan ring and the modification of the lactone group, indicating less toxicity compared to the parent compounds. The degraded products showed low toxicity against brine shrimps, confirming that M. arvensis leaf extract has significant potential to biodegrade aflatoxins.
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Affiliation(s)
- Tehmina Anjum
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (T.A.); (W.A.)
- Department of Plant Pathology, Faculty of Agricultural Sciences, University of the Punjab, Lahore 54000, Pakistan;
| | - Wajiha Iram
- Department of Plant Pathology, Faculty of Agricultural Sciences, University of the Punjab, Lahore 54000, Pakistan;
| | - Mazhar Iqbal
- Health Biotechnology Division, National Institute for Biotechnology and Genetic Engineering, Faisalabad 38000, Pakistan;
| | - Mateen Abbas
- Quality Operations Laboratory, Department of Toxicology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan;
| | - Waheed Akram
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (T.A.); (W.A.)
- Department of Plant Pathology, Faculty of Agricultural Sciences, University of the Punjab, Lahore 54000, Pakistan;
- BECS Analytics and Innovation Research Boulevard, Lahore 54000, Pakistan
| | - Guihua Li
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (T.A.); (W.A.)
- Correspondence:
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17
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The effect of β-glucan and inulin on the reduction of aflatoxin B 1 level and assessment of textural and sensory properties in chicken sausages. Curr Res Food Sci 2021; 4:765-772. [PMID: 34766007 PMCID: PMC8569632 DOI: 10.1016/j.crfs.2021.10.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/18/2021] [Accepted: 10/18/2021] [Indexed: 12/03/2022] Open
Abstract
In recent years, people have a tendency to consume ready-made foods such as sausages. Therefore, the use of quality raw materials in these products is very important because these compounds may be contaminated with aflatoxin B1 (AFB1). Various biological and natural methods have been introduced to reduce aflatoxins in food products. The aim of the present study was to reduce AFB1 levels. So, β-glucan (βG) and Inulin (IN) were used in different ratios (1: 2%, 2: 1%, 1.5: 1.5%, 0: 3, 3: 0%) in chicken sausages. AFB1 levels were measured by High Performance Liquid Chromatography (HPLC) in a period of 1–45 days. Then, texture and sensory properties were examined. After 45 days, AFB1 levels were decreased in all samples, and the highest level of reduction (73.7%) was observed in samples with 5 μg/kg AFB1 and 3% βG. Texture analysis showed that all the evaluated features complied with the standard. The hardness of chicken sausage with addition of IN (3%) (3.162N) was close to that of the control (2.99N). None of the products were significantly different from the control sample in terms of sensory properties. Therefore, βG and IN are effective in reducing AFB1, and the produced sausages can be acceptable for marketing and be offered for consumption. Aflatoxin B1 levels were assessed by adding β-glucan and inulin. Texture and sensory characteristics were investigated. Aflatoxin B1 levels were reduced in all samples. The impact of β-glucan on the reduction of aflatoxin B1 was more than that of inulin. The textural and sensory characteristics of the sausage samples were acceptable.
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18
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Mohammed LS, Sallam EA, El basuni SS, Eldiarby AS, Soliman MM, Aboelenin SM, Shehata SF. Ameliorative Effect of Neem Leaf and Pomegranate Peel Extracts in Coccidial Infections in New Zealand and V-Line Rabbits: Performance, Intestinal Health, Oocyst Shedding, Carcass Traits, and Effect on Economic Measures. Animals (Basel) 2021; 11:ani11082441. [PMID: 34438898 PMCID: PMC8388781 DOI: 10.3390/ani11082441] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/13/2021] [Accepted: 08/16/2021] [Indexed: 01/13/2023] Open
Abstract
Healthy, weaned, coccidial-free male rabbits from two breeds (New Zealand white (NZ) and V-line (VL)) were divided into 10 equal groups (5 groups each for NZ and VL) (3 replicates/group, 6 rabbits/replicate, 18 rabbits/group). All rabbits were inoculated with 5 × 104 Eimeria spp. oocysts (E. intestinalis (67%), E. magna (22%), and E. media (11%)) except for the rabbits in the first group (G1), which were inoculated with a sterile solution and served as a negative control. The remaining four groups were treated as follows: G2, no treatment/positive control, G3, treated with neem leaf extract, G4, treated with pomegranate peel extract (PPE), and G5, treated with a combination of neem leaf extract and PPE. For both breeds, our results showed that the use of neem leaf and/or pomegranate peel extract resulted in improved growth performance, with a significant improvement in relative feed conversion ratio (FCR) compared to the positive control groups, which recorded the worst values, as well as a significant (p ≤ 0.05) reduction in mean oocyst count compared to the positive control groups. We also observed downregulation of mRNA levels of IL-1βα, IL6, and TNF-α in the herbal treatment groups compared with the mRNA levels of these genes in the positive control groups. Herbal treatment with neem leaf and/or pomegranate peel extracts had positive effects on the NZ and VL rabbits experimentally infected with mixed Eimeria species, as evidenced by their healthy appearance, good appetite, no mortalities, an anticoccidial index > 120, and a significantly higher total return and net profit when compared to the positive control groups of both breeds. In NZ rabbits, the treatment with neem leaf extract alone (G3) or in combination with PPE (G5) recorded the most efficient economic anticoccidial activity.
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Affiliation(s)
- Liza S. Mohammed
- Veterinary Economics and Farm Management, Department of Animal Wealth Development, Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt;
- Correspondence:
| | - Eman A. Sallam
- Animal and Poultry Production, Department of Animal Wealth Development, Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt;
| | - Sawsan S. El basuni
- Avian and Rabbit Diseases Department, Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt;
| | - Amany S. Eldiarby
- Parasitology Department, Veterinary Teaching Hospital, Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt;
| | - Mohamed Mohamed Soliman
- Clinical Laboratory Sciences Department, Turabah University College, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Salama Mostafa Aboelenin
- Biology Department, Turabah University College, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Seham F. Shehata
- Veterinary Economics and Farm Management, Department of Animal Wealth Development, Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt;
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