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Kashi G. Investigating the mildew and yeast in the bakeries of Abhar City, Iran. Heliyon 2024; 10:e37956. [PMID: 39323835 PMCID: PMC11422043 DOI: 10.1016/j.heliyon.2024.e37956] [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: 05/15/2024] [Revised: 09/10/2024] [Accepted: 09/13/2024] [Indexed: 09/27/2024] Open
Abstract
The presence of mold and yeast in bread leads to contamination in bread. Cancer and estrogenic abnormalities in humans are among the diseases caused by fungal and mold mycotoxins in bread. Bread production waste was estimated at about 30 % in Iran country. A comprehensive and specific image study of the sanitary condition of bread and bakeries in Abhar city has not been done. The purpose of this study was to determine the contamination resulting in yeast and mildew on bread supplied in Abhar City bakeries, to examine the sanitary condition of bakeries, and to provide the food security of Iranians. As well as determining the impact of health status variables and the location of bakeries on mold and fungal contamination. This research was done in the bakeries of Abhar in the period of February 1, 2022 to July 1, 2022. Evaluation of mold and yeast load of 61 breads from 61 bakeries was done using sterile potato dextrose agar with Chloramphenicol plates. In order to check the hygiene status of the bakery environment, modified form of Article 13 with 56 items equal to 56 scores was completed. Variables such as baking soda, sodium dithionite, salt percentage, to evaluate mildew and yeast, and the sanitary condition of bakeries were analyzed. After evaluating health status, the score range was divided based on a 4-point Likert scale. All results were compared with the standard and contamination level of each restaurant. 31 of 60 samples (51.6 %) showed mold and yeast infection. 17 bakeries of the 61 bakeries surveyed (43 %) received 100 % points in the five sections (individual health of 14 items, food hygiene of 10 items, tools and equipment of 16 items, building sanitation of 16 items, and disinfection). 49 samples (80.3 %) of 61 breads evaluated by chemical standard such as amount of baking soda were favorable. Sixty samples (98.4 %) of 61 breads complied with the chemical standard of sodium dithionite. 5 samples (8.3 %) of the 61 breads had excess salt levels. 33 samples out of 61 tested (54.1 %) were infected with mold and yeast. Of these, 26 (78.7 %) belonged to serotypes producing toxin A. The bread quality in some bakeries in Abhar City is poor and infected with mold and yeast. Careful monitoring and monitoring of the health status of bakeries, along with training sessions for bakery staff, will lead to improved baking health.
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Affiliation(s)
- Giti Kashi
- Department of Environmental Health Engineering, Faculty of Health, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
- Water Purification Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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2
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Giannioti Z, Suman M, Roncone A, Rollo E, Tonidandel L, Barbero A, Catellani D, Larcher R, Bontempo L. Isotopic, mycotoxin, and pesticide analysis for organic authentication along the production chain of wheat-derived products. Food Chem 2024; 452:139519. [PMID: 38728888 DOI: 10.1016/j.foodchem.2024.139519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/08/2024] [Accepted: 04/28/2024] [Indexed: 05/12/2024]
Abstract
Wheat-based products are staples in diets worldwide. Organic food frauds continuously threaten consumer trust in the agri-food system. A multi-method approach was conducted for the organic authentication and safety assessment of pasta and bakery products along their production chain. Bulk and Compound-Specific (CS) Isotope Ratio Mass Spectrometry (IRMS) suggested the δ15Nbulk, δ15Nleucine and δ15Nproline as promising organic markers, with CS able to distinguish between pairs which bulk analysis could not. Processing significantly affected the values of δ15Nleucine, δ13Cproline and δ13Cleucine. Multi-mycotoxin analysis (HT-2, T-2, DON, ZEN, OTA, AFB1) revealed higher contamination in conventional than organic samples, while both milling and baking significantly reduced mycotoxin content. Lastly, from the evaluation of 400 residues, isopyrazam was present at the highest concentration (0.12 mg/kg) in conventional wheat, exhibiting a 0.12 Processing Factor (PF), while tebuconazole levels remained unchanged in pasta production (90 °C) and reduced below LOQ in biscuits and crackers (180-250 °C).
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Affiliation(s)
- Zoe Giannioti
- Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, TN, Italy; Centre for Agriculture, Food and Environment (C3A), University of Trento and Fondazione Edmund Mach Via E. Mach 1, 38098 San Michele all'Adige, TN, Italy
| | - Michele Suman
- Advanced Laboratory Research, Barilla G. e R. Fratelli S.P.A., Parma, Italy; Department for Sustainable Food Process, Catholic University Sacred Heart, Piacenza, Italy
| | - Alberto Roncone
- Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, TN, Italy
| | - Eleonora Rollo
- Advanced Laboratory Research, Barilla G. e R. Fratelli S.P.A., Parma, Italy; Department for Sustainable Food and Drug, University of Parma, Parco Area delle Scienze, 95/A-43124 Parma, Italy
| | - Loris Tonidandel
- Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, TN, Italy
| | - Alice Barbero
- Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, TN, Italy
| | - Dante Catellani
- Advanced Laboratory Research, Barilla G. e R. Fratelli S.P.A., Parma, Italy
| | - Roberto Larcher
- Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, TN, Italy
| | - Luana Bontempo
- Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, TN, Italy.
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3
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Lee HJ, Kim HD, Ryu D. Practical Strategies to Reduce Ochratoxin A in Foods. Toxins (Basel) 2024; 16:58. [PMID: 38276534 PMCID: PMC10819544 DOI: 10.3390/toxins16010058] [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: 12/13/2023] [Revised: 01/15/2024] [Accepted: 01/15/2024] [Indexed: 01/27/2024] Open
Abstract
Ochratoxin A (OTA), a potent nephrotoxin, is one of the most deleterious mycotoxins, with its prevalence in agricultural crops and their processed foods around the world. OTA is a major concern to food safety, as OTA exposure through dietary intake may lead to a significant level of accumulation in the body as a result of its long half-life (about 35 days). Its potent renal toxicity and high risk of exposure as well as the difficulty in controlling environmental factors OTA production has prompted the need for timely information on practical strategies for the food industry to effectively manage OTA contamination during food processing. The effects of various food processes, including both nonthermal and thermal methods, on the reduction in OTA were summarized in this review, with emphasis on the toxicity of residual OTA as well as its known and unknown degradation products. Since complete removal of OTA from foodstuffs is not feasible, additional strategies that may facilitate the reduction in OTA in food, such as adding baking soda and sugars, was also discussed, so that the industry may understand and apply practical measures to ensure the safety of its products destined for human consumption.
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Affiliation(s)
- Hyun Jung Lee
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA;
| | - Hae Dun Kim
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA;
| | - Dojin Ryu
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, USA;
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4
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Kłosowski G, Koim-Puchowska B, Dróżdż-Afelt J, Mikulski D. The Reaction of the Yeast Saccharomyces cerevisiae to Contamination of the Medium with Aflatoxins B 2 and G 1, Ochratoxin A and Zearalenone in Aerobic Cultures. Int J Mol Sci 2023; 24:16401. [PMID: 38003590 PMCID: PMC10671187 DOI: 10.3390/ijms242216401] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/25/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
The mechanisms by which yeast cells respond to environmental stress include the production of heat shock proteins (HSPs) and the reduction of oxidative stress. The response of yeast exposed to aflatoxins B2+G1 (AFB2+G1), ochratoxin A (OTA), and zearalenone (ZEA) in aerobic conditions was studied. After 72 h of yeast cultivation in media contaminated with mycotoxins, the growth of yeast biomass, the level of malondialdehyde, and the activity of superoxide dismutase, glutathione S-transferase and glutathione peroxidase were examined; the expression profile of the following heat shock proteins was also determined: HSP31, HSP40, HSP60, HSP70, and HSP104. It was demonstrated that at the tested concentrations, both AFB2+G1 and ZEA inhibited yeast biomass growth. OTA at a concentration of 8.4 [µg/L] raised the MDA level. Intensified lipoperoxidation and increased activity of SOD and GPx were observed, regardless of the level of contamination with ZEA (300 µg/L or 900 µg/L). Increased contamination with AFB2+G1 and OTA caused an increase in the production of most HSPs tested (HSP31, HSP40, HSP70, HSP104). ZEA contamination in the used concentration ranges reduced the production of HSP31. The response of yeast cells to the presence of mycotoxin as a stressor resulted in the expression of certain HSPs, but the response was not systematic, which was manifested in different profiles of protein expression depending on the mycotoxin used. The tested mycotoxins influenced the induction of oxidative stress in yeast cells to varying degrees, which resulted in the activation of mainly SOD without GST mobilization or with a small involvement of GPx.
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Affiliation(s)
- Grzegorz Kłosowski
- Department of Biotechnology, Faculty of Biological Sciences, Kazimierz Wielki University, ul. K. J. Poniatowskiego 12, 85-671 Bydgoszcz, Poland (J.D.-A.); (D.M.)
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5
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Escrivá L, Calpe J, Lafuente C, Moreno A, Musto L, Meca G, Luz C. Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7095-7103. [PMID: 37332099 DOI: 10.1002/jsfa.12796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/09/2023] [Accepted: 06/19/2023] [Indexed: 06/20/2023]
Abstract
BACKGROUND Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are among the most important mycotoxins with common presence in bread and bakery products. Biological detoxification of mould food spoilage and mycotoxin contamination by lactic acid bacteria (LABs) exhibits high potential on a cost-effective and large scale. In this work, the effect of Lactobacillus strains isolated from goat milk whey on reducing AFB1 and OTA during bread making was evaluated by the determination of mycotoxin reduction potential of 12 LAB strains after 72 h incubation in De Man-Rogosa-Sharpe (MRS) broth (37 °C). The most effective LABs were lyophilized and added as ingredient in bread formulation, analysing mycotoxins by high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry after bread fermentation and baking. RESULTS AFB1 was reduced in MRS broth by seven LABs (11-35%), highlighting Lactobacillus plantarum B3 activity; while all LABs reduced OTA (12-40%) with L. plantarum B3 and Lactobacillus paracasei B10 as the most active strains. Both LABs were lyophilized and added in contaminated bread with and without yeast, reaching AFB1 and OTA reductions up to 27% and 32% respectively in dough and up to 55% and 34% respectively in bread. CONCLUSION The selected strains significantly reduced AFB1 and OTA during bread fermentation, pointing to a potential biocontrol strategy for mycotoxins detoxification in bread and bakery products. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laura Escrivá
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Jorge Calpe
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Carla Lafuente
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Ana Moreno
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Leonardo Musto
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
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6
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Pfleger F, Schwake-Anduschus C. Relevance of Zearalenone and its modified forms in bakery products. Mycotoxin Res 2023:10.1007/s12550-023-00493-3. [PMID: 37322296 PMCID: PMC10393900 DOI: 10.1007/s12550-023-00493-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 05/26/2023] [Accepted: 05/30/2023] [Indexed: 06/17/2023]
Abstract
Zearalenone is a frequently occurring and well-known mycotoxin developed in cereals before and during the harvest period by Fusarium spp. mainly in maize and wheat. In addition to the main form, various modified forms (phase I and II metabolites) were detected, in some cases in high amounts. These modified forms can be harmful for human health due to their different toxicity, which can be much higher compared to the parent toxin. In addition, the parent toxin can be cleaved from the phase I and II metabolites during digestion. A risk of correlated and additive adverse effects of the metabolites of ZEN phase I and II in humans and animals is evident. ZEN is considered in many studies on its occurrence in grain-based foods and some studies are dedicated to the behavior of ZEN during food processing. This is not the case for the ZEN phase I and II metabolites, which are only included in a few occurrence reports. Their effects during food processing is also only sporadically addressed in studies to date. In addition to the massive lack of data on the occurrence and behavior of ZEN modified forms, there is also a lack of comprehensive clarification of the toxicity of the numerous different ZEN metabolites detected to date. Finally, studies on the fate during digestion of the relevant ZEN metabolites will be important in the future to further clarify their relevance in processed foods such as bakery products.
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Affiliation(s)
- Franz Pfleger
- Association for Cereal Research e.V., Detmold, Germany
| | - Christine Schwake-Anduschus
- Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Detmold, Germany.
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7
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Risk assessments for the dietary intake aflatoxins in food: A systematic review (2016–2022). Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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8
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Pochivalov A, Pavlova K, Garmonov S, Bulatov A. Behaviour of deep eutectic solvent based on terpenoid and long-chain alcohol during dispersive liquid-liquid microextraction: Determination of zearalenone in cereal samples. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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9
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Yu H, Zhang J, Chen Y, Zhu J. Zearalenone and Its Masked Forms in Cereals and Cereal-Derived Products: A Review of the Characteristics, Incidence, and Fate in Food Processing. J Fungi (Basel) 2022; 8:976. [PMID: 36135701 PMCID: PMC9501528 DOI: 10.3390/jof8090976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/10/2022] [Accepted: 09/14/2022] [Indexed: 11/21/2022] Open
Abstract
Zearalenone (ZEA) is known as a Fusarium-produced mycotoxin, representing a risk to cereal food safety with repercussions for economies and worldwide trade. Recent studies have reported the co-occurrence of ZEA and masked ZEA in a variety of cereals and cereal-based products, which may exert adverse effects on public health due to additive/synergistic interactions. However, the co-contamination of ZEA and masked ZEA has received little attention. In order to minimize the threats of co-contamination by ZEA and masked ZEA, it is necessary to recognize the occurrence and formation of ZEA and masked ZEA. This review focuses on the characteristics, incidence, and detection of ZEA and its masked forms. Additionally, the fate of ZEA and masked ZEA during the processing of bread, cake, biscuits, pasta, and beer, as well as the ZEA limit, are discussed. The incidence of masked ZEA is lower than that of ZEA, and the mean level of masked ZEA varies greatly between cereal samples. Published data showed a considerable degree of heterogeneity in the destiny of ZEA during cereal-based food processing, mostly as a result of the varying contamination levels and complicated food processing methods. Knowledge of the fate of ZEA and masked ZEA throughout cereal-based food processing may reduce the likelihood of severe detrimental market and trade ramifications. The revision of legislative limits of masked ZEA may become a challenge in the future.
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Affiliation(s)
| | | | | | - Jiajin Zhu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, China
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10
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Oztekin S, Karbancioglu-Guler F. Simultaneous Detection of Ochratoxin A and Aflatoxins in Industrial and Traditional Red and isot Pepper Flakes along with Dietary Exposure Risk Assessment. ACS OMEGA 2022; 7:31756-31766. [PMID: 36120009 PMCID: PMC9476180 DOI: 10.1021/acsomega.2c02236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 08/17/2022] [Indexed: 06/15/2023]
Abstract
This study focused on the co-occurrence of aflatoxins (AFs) and ochratoxin A (OTA) in traditionally and industrially dried red pepper flakes (DRPFs) and isot pepper flakes (IPFs). Following the multitoxin immunoaffinity column (IAC) clean-up, high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) was used to quantify AFs and OTA. The limit of detection (LOD) and limit of quantification (LOQ) values were 0.11 and 0.18 μg kg-1 (AFB1), 0.04 and 0.08 μg kg-1 (AFB2), 0.13 and 0.18 μg kg-1 (AFG1), 0.04 and 0.11 μg kg-1 (AFG2), and 0.10 and 0.21 μg kg-1 (OTA), respectively. AFB1, AFB2, AFG1, and OTA were found to be positive in 93, 74, 17, and 94% of all samples, respectively. The contamination levels in positive samples ranged from 0.23 to 38.69, 0.04 to 2.14, 0.13 to 0.88, and 0.18 to 52.19 μg kg-1 for AFB1, AFB2, AFG1, and OTA, respectively, while no AFG2 was found above the detection limit (0.04 μg kg-1). None of the industrial isot peppers exceeded the European Union limits, while the levels of AFB1 (5 μg kg-1), total AFs (10 μg kg-1), and OTA (20 μg kg-1) of the traditional peppers were above the limit by 30% (16/54), 26% (14/54), and 4% (2/54), respectively. Co-occurrence of AFB1-AFB2-OTA was the most frequent, accounting for 54% (29/54) of all samples. At the upper bound (UB), estimated average exposure to AFB1, total AFs, and OTA was determined to be 0.175, 0.189, and 0.124 ng kg-1 bw day-1 in all samples, respectively. The margin of exposure (MoE) value of AFB1 and total AFs was found to be 977 and 909, indicating high health concerns compared to OTA (MoE >10,000). AFB1 and total AFs may result in 0.0058 and 0.0062 liver cancer cases/100,000 person/year at UB, respectively, and weekly OTA exposure was 0.868 ng kg-1 bw, well below the provisional tolerable weekly intake, hence not of health concern. AFs exposure could endanger health, whereas OTA posed no toxicological concerns through dried red pepper consumption.
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Affiliation(s)
- Sebahat Oztekin
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
- Department
of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt 69000, Turkey
| | - Funda Karbancioglu-Guler
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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Khaneghah AM, Mostashari P, Oliveira CA, Vanin FM, Amiri S, Sant'Ana AS. Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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12
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Tang W, Wang J, Li W, Zhang C, Li P, Chen J. Changes in Triacylglycerols Content and Quality Control Implications of Coix Seeds during Processing and Storage. Foods 2022; 11:foods11162462. [PMID: 36010462 PMCID: PMC9407508 DOI: 10.3390/foods11162462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/07/2022] [Accepted: 08/08/2022] [Indexed: 11/17/2022] Open
Abstract
Coix seed is a kind of widespread cereal, and it is used as a folk medicine in China. The present work focuses on the analysis of changes in triacylglycerols (TAGs) content and mycotoxins of coix seed during the processing and storage period for its quality control. Using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (UHPLC-Q-TOF-MS) and high-performance liquid chromatography coupled with evaporative light-scattering detector (HPLC-ELSD) techniques, 42 lipid components in coix seeds were identified, and seven molecular species of TAG in coix seeds from different localities in China were measured and compared, respectively. A correlation analysis between the morphological features and TAGs contents revealed the integrity instead of the particle size of the seed, displaying a highly positive correlation with its quality. The higher contents of TAGs in hulled coix seed than in polished coix seed proposed an alternative processing way. During storage, the changes in TAGs contents of seeds indicated that the storage period should be less than 3 months, and the intact seeds could maintain lipid stability better than the powder. Furthermore, the air humidity and temperature should be controlled during coix seed storage to prevent the production of mycotoxins. These results provide significant insight into the effective control of coix seed quality during processing and storage.
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Affiliation(s)
- Weiwei Tang
- State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, China
| | - Jiancheng Wang
- State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, China
| | - Wei Li
- State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, China
| | - Chaojun Zhang
- Zhejiang Kanglaite Pharmaceutical Co., Ltd., Hangzhou 310018, China
| | - Ping Li
- State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, China
- Correspondence: (P.L.); (J.C.)
| | - Jun Chen
- Department of Pharmacognosy, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, China
- Correspondence: (P.L.); (J.C.)
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13
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Llorens Castelló P, Juan-García A, Cortés JCM, Mañes Vinuesa J, Juan García C. Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B1, Ochratoxin A and Zearalenone and Betalains. Toxins (Basel) 2022; 14:toxins14080540. [PMID: 36006202 PMCID: PMC9414101 DOI: 10.3390/toxins14080540] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/28/2022] [Accepted: 08/01/2022] [Indexed: 11/25/2022] Open
Abstract
Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (Beta vulgaris). However, cereal products are considered a major route of exposure to many mycotoxins, both individually and in combination, due to their daily consumption, if the cereals used contain these toxins. Only the fraction of the contaminant that is released from the food is bioaccessible and bioavailable to produce toxic effects. Foods with bioactive compounds vary widely in chemical structure and function, and some studies have demonstrated their protective effects against toxics. In this study the bioaccessibility and bioavailability of three legislated mycotoxins (AFB1, OTA and ZEN), individual and combined, in two breads, one with wheat flour and the other with wheat flour enriched with 20% Beta vulgaris, were evaluated. Bioaccessibility of these three mycotoxins from wheat bread and red beet bread enriched individually at 100 ng/g was similar between the breads: 16% and 14% for AFB1, 16% and 17% for OTA and 26% and 22% for ZEN, respectively. Whereas, when mycotoxins were co-present these values varied with a decreasing tendency: 9% and 15% for AFB1, 13% and 9% for OTA, 4% and 25% for ZEN in wheat bread and in red beet bread, respectively. These values reveal that the presence of other components and the co-presence of mycotoxins can affect the final bioavailability; however, it is necessary to assess this process with in vivo studies to complete the studies.
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14
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Occurrence and exposure assessment of aflatoxin B1 in Iranian breads and wheat-based products considering effects of traditional processing. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108985] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Escrivá L, Agahi F, Vila-Donat P, Mañes J, Meca G, Manyes L. Bioaccessibility Study of Aflatoxin B 1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin. Toxins (Basel) 2021; 14:toxins14010006. [PMID: 35050983 PMCID: PMC8779489 DOI: 10.3390/toxins14010006] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/13/2021] [Accepted: 12/20/2021] [Indexed: 01/12/2023] Open
Abstract
The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC-MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57-68% for AFB1, and between 11-20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.
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16
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Gómez-Salazar JA, Ruiz-Hernández K, Martínez-Miranda MM, Castro-Ríos K. Postharvest strategies for decontamination of aflatoxins in cereals. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Julián Andrés Gómez-Salazar
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, México
| | - Karla Ruiz-Hernández
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, México
| | | | - Katherin Castro-Ríos
- Grupo de Cromatografía Y Técnicas Afines, Universidad de Caldas, Manizales, Colombia
- Instituto de Investigación En Microbiología Y Biotecnología Agroindustrial, Universidad Católica de Manizales, Manizales, Colombia
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17
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Sun J, Li M, Xing F, Wang H, Zhang Y, Sun X. Novel dual immunochromatographic test strip based on double antibodies and biotin-streptavidin system for simultaneous sensitive detection of aflatoxin M1 and ochratoxin A in milk. Food Chem 2021; 375:131682. [PMID: 34863599 DOI: 10.1016/j.foodchem.2021.131682] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/13/2021] [Accepted: 11/23/2021] [Indexed: 12/25/2022]
Abstract
The coexistence of mycotoxins in agricultural products poses a serious threat to food safety. This study developed a dual immunochromatographic test strips (DICTS) method based on double antibodies labeled with time-resolved fluorescent microspheres (TRFM) to realize simultaneous rapid detection of aflatoxin M1 (AFM1) and ochratoxin A (OTA) in milk. As bridge antibody, the polyclonal antibody (pAb) was first conjugated with the TRFM and then with the monoclonal antibody (mAb). Meanwhile, a biotin-streptavidin system was introduced to replace the traditional goat anti-mouse Immunoglobulin G, thus providing a stable signal on the control line. After optimization, the detection limit of AFM1 and OTA in milk was respectively 0.018 and 0.036 ng/mL. The recoveries of intraassay and interassay experiments ranged from 89.65% to 103.99%. The accuracy, repeatability, and specificity of the developed TRFM-DICTS were estimated. The results of TRFM-DICTS showed a high consistency with those of the ultrahigh-performance liquid chromatography-tandem mass spectrometry.
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Affiliation(s)
- Jiadi Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Miao Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fuguo Xing
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, PR China
| | - Haiming Wang
- Guangzhou GRG Metrology & Test Co., Ltd., Guangzhou 510630, China
| | - Yinzhi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
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18
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Li L, Xiaoxue S, Yuchong Z, Jin W, Zilong L, Yuxi G, Shuai C, Youjun J, Jinying C. Application in photocatalytic degradation of zearalenone based on graphitic carbon nitride. LUMINESCENCE 2021; 37:190-198. [PMID: 34750938 DOI: 10.1002/bio.4160] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 10/25/2021] [Accepted: 10/25/2021] [Indexed: 11/08/2022]
Abstract
A semiconductor nano-material was prepared, and its degradation efficiency of zearalenone (ZEN) was studied. The photocatalytic material graphitic carbon nitride (g-C3 N4 ) was synthesized by the traditional method of hot cracking. Its structure was characterized by X-ray diffraction (XRD), Fourier-transform infrared (FTIR), X-ray photoelectron spectroscopy (XPS), scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The photocatalytic degradation experiment showed that under the irradiation of ultraviolet (UV) lamp (254 nm, including 185 nm), g-C3 N4 could induce photocatalytic effect, which provided a new method for the degradation of ZEN in real powder samples. The experimental conditions of photocatalytic degradation of the primary reference material of ZEN and ZEN in real powder samples were explored. And the degradation products of ZEN were analyzed after high-performance liquid chromatography-mass spectrometry (HPLC-MS). Under each optimal experimental conditions, the degradation rate on primary reference material of ZEN and ZEN in real powder samples was 96.0% and 50.0%, respectively. The results in this work provide a theoretical reference and practical basis for the photocatalytic degradation of mycotoxin in real powder samples by g-C3 N4 .
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Affiliation(s)
- Li Li
- Sinograin Chengdu Storage Research Institute Co. Ltd, Chengdu, China
| | - Shan Xiaoxue
- Sinograin Chengdu Storage Research Institute Co. Ltd, Chengdu, China
| | - Zhang Yuchong
- Sinograin Chengdu Storage Research Institute Co. Ltd, Chengdu, China
| | - Wang Jin
- Sinograin Chengdu Storage Research Institute Co. Ltd, Chengdu, China
| | - Liao Zilong
- Sinograin Chengdu Storage Research Institute Co. Ltd, Chengdu, China
| | - Gu Yuxi
- Sinograin Chengdu Storage Research Institute Co. Ltd, Chengdu, China
| | - Chen Shuai
- Sinograin Chengdu Storage Research Institute Co. Ltd, Chengdu, China
| | - Jiang Youjun
- Sinograin Chengdu Storage Research Institute Co. Ltd, Chengdu, China
| | - Chen Jinying
- Sinograin Chengdu Storage Research Institute Co. Ltd, Chengdu, China
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19
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Bryła M, Ksieniewicz-Woźniak E, Stępniewska S, Modrzewska M, Waśkiewicz A, Szymczyk K, Szafrańska A. Transformation of ochratoxin A during bread-making processes. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Wokorach G, Landschoot S, Anena J, Audenaert K, Echodu R, Haesaert G. Mycotoxin profile of staple grains in northern Uganda: Understanding the level of human exposure and potential risks. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107813] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Kunz BM, Voß A, Dalichow J, Weigel S, Rohn S, Maul R. Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A. Mycotoxin Res 2021; 37:63-78. [PMID: 33068264 PMCID: PMC7819913 DOI: 10.1007/s12550-020-00413-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 10/01/2020] [Accepted: 10/05/2020] [Indexed: 11/08/2022]
Abstract
Fungi of Aspergillus and Penicillium genus can infect peas (Pisum sativum), leading to a contamination with the nephrotoxic and carcinogenic ochratoxin A (OTA). Under unfavourable conditions, a fungus primarily found on lupines, Diapothe toxica, may also grow on peas and produce the hepatotoxic phomopsin A (PHOA). To study the effect of processing on OTA and PHOA content, two model products-wheat/rye-mixed bread with pea flour addition and pea pasta-were manufactured at small-business scale from artificially contaminated pea flour. The decrease of OTA and PHOA contents were monitored along the production process as indicators for toxin transformation. Pea bread dough was subjected to proofing for 30-40 min at 32 °C and baked at 250 °C to 230 °C for 40 min. OTA content (LODs < 0.1 μg/kg) showed a reduction in the bread crust (initially 17.0 μg/kg) to 88% and no reduction in the crumb (110%). For PHOA (LODs < 3.6 μg/kg), a decrease to approximately 21% occurred in the bread crust (initially 12.5 μg/kg), whilst for crumb, a less intense decrease to 91% was found. Pea pasta prepared with two toxin levels was extruded at room temperature, dried and cooked for 8 min in boiling water. In pea pasta, OTA was reduced from 29.8 to 13.9 μg/kg by 22% each after cooking, whilst 15% and 10% of the initial toxin amounts were found in the cooking water, respectively. For PHOA, 60% and 78% of initially 14.3 μg/kg and 7.21 μg/kg remained in the cooked pasta. As only the decrease of the initial content was measured and no specific degradation products could be detected, further research is needed to characterise potential transformation products. Heat treatment reduces the initial PHOA content stronger than the OTA content during pasta cooking and bread making. However, significant amounts of both toxins would remain in the final products.
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Affiliation(s)
- Birgitta Maria Kunz
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589, Berlin, Germany
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 , Hamburg, Germany
| | - Alexander Voß
- Institute for Food and Environmental Research (ILU) e. V., Arthur-Scheunert-Allee 40-41, 14558, Nuthetal, Germany
| | - Julia Dalichow
- Institute for Food and Environmental Research (ILU) e. V., Arthur-Scheunert-Allee 40-41, 14558, Nuthetal, Germany
| | - Stefan Weigel
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589, Berlin, Germany
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 , Hamburg, Germany.
- Institute for Food and Environmental Research (ILU) e. V., Arthur-Scheunert-Allee 40-41, 14558, Nuthetal, Germany.
- Technische Universität Berlin, Institute of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355, Berlin, Germany.
| | - Ronald Maul
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589, Berlin, Germany
- Max Rubner Institute, Hermann-Weigmann-Straße 1, 24103, Kiel, Germany
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22
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Gallo M, Ferrara L, Calogero A, Montesano D, Naviglio D. Relationships between food and diseases: What to know to ensure food safety. Food Res Int 2020; 137:109414. [DOI: 10.1016/j.foodres.2020.109414] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 05/21/2020] [Accepted: 06/04/2020] [Indexed: 02/07/2023]
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23
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Noroozi R, Sadeghi E, Rouhi M, Safajoo S, Razmjoo F, Paimard G, Moradi L. Fates of aflatoxin B 1 from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B 1 reduction during traditional processing. Food Sci Nutr 2020; 8:6014-6022. [PMID: 33282253 PMCID: PMC7684617 DOI: 10.1002/fsn3.1888] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/23/2020] [Accepted: 08/24/2020] [Indexed: 12/24/2022] Open
Abstract
Aflatoxin B1 (AFB1) incidence in cereal, especially in wheat products, is a serious worldwide challenge for human health. The objective of the current study was to survey the effect of various factors, including fermentation times, yeast levels, ingredients, and time/temperature combinations of the baking process on aflatoxin B1 (AFB1) reduction in order to modify parameters of the traditional cookie-making process. AFB1 levels were analyzed by an HPLC-fluorescence detector. The results revealed AFB1 levels significantly decreased during fermentation (%23.7), depending on an increase in the yeast level (2%) and fermentation time (90 min). Furthermore, there was a significant correlation between pH reduction and AFB1 decomposition. However, the formulation of the recipe did not show a significant effect on the detoxification of AFB1. The baking temperature increase in an admissible technological range (280°C for 15 min) more effectively reduced AFB1 content (%53.9). As a result, the exact control of the traditional process was able to significantly decreased AFB1 content as a serious health-threatening toxin in the final product (%75.9). However, AFB1 toxicity reduction should be considered seriously in the raw materials and such products.
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Affiliation(s)
- Razieh Noroozi
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical ScienceKermanshahIran
| | - Ehsan Sadeghi
- Department of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyResearch Center for Environmental Determinants of Health (RCEDH)Health InstituteKermanshah University of Medical SciencesKermanshahIran
| | - Milad Rouhi
- Department of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyResearch Center for Environmental Determinants of Health (RCEDH)Health InstituteKermanshah University of Medical SciencesKermanshahIran
| | - Saeede Safajoo
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical ScienceKermanshahIran
| | - Fatemeh Razmjoo
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical ScienceKermanshahIran
| | - Giti Paimard
- Department of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyResearch Center for Environmental Determinants of Health (RCEDH)Health InstituteKermanshah University of Medical SciencesKermanshahIran
| | - Leila Moradi
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical ScienceKermanshahIran
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24
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Zhang S, Zhou S, Gong YY, Zhao Y, Wu Y. Human dietary and internal exposure to zearalenone based on a 24-hour duplicate diet and following morning urine study. ENVIRONMENT INTERNATIONAL 2020; 142:105852. [PMID: 32563773 DOI: 10.1016/j.envint.2020.105852] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 05/29/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
Zearalenone is a widespread mycotoxin with high estrogenic activity. This study aimed to characterize the exposure of ZEN in a Chinese population during harvest season in 2016. Exposure to ZEN was measured using both duplicate diet method and human biomonitoring approaches. Duplicate diet samples from 199 individuals (4-80 years old) and their following morning urine samples were collected and analyzed using LC-MS/MS methods sensitive for ZEN, ZAN, α/β-ZEL and α/β-ZAL. ZEN was detected in 59.8% of the food samples at a mean level of 1.21 ± 2.15 μg/kg. The estimated daily intake (EDI) of ZEN was calculated from food contamination and consumption data at a mean level of 25.6 ± 38.6 ng/kg bw/day, representing 10.2% of the tolerable daily intake (TDI) set by EFSA and 5.1% of the provisional maximum tolerable daily intake (PMTDI) set by JECFA, respectively. Wheat appears to be the main diet source of ZEN exposure, contributing over 80% of the mean EDI. Children had the highest EDI at 37.5 ± 56.3 ng/kg bw/day (p < 0.05). Urine samples were analyzed both before and after enzymatic hydrolysis to determine the free and total amounts of ZEN biomarkers. The majority of ZEN was excreted as conjugates with the mean fZEN/tBM ratio of 25.4%. Adolescents had the highest excretion of ZEN biomarkers among all age groups (p < 0.05). Probable daily intake (PDI) was calculated from ZEN biomarkers and an excretion rate of 36.8%, giving a mean value of 41.6 ± 65.5 ng/kg bw/day. Significant correlation between internal and external exposure measurement was evidenced in this study (r = 0.344, p < 0.01). Although the mean PDI was approximately 1.6 times the mean EDI, these two approaches resulted in similar calculated degrees of ZEN exposure, both markedly below the health-based guidance value. This study is the first to compare ZEN exposure in a same population based on both diet study and human biomonitoring approaches. Significant differences of PDI/EDI ratios were found in different age groups (p < 0.05), possibly indicative of diversified excretion capabilities and metabolism patterns within the population.
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Affiliation(s)
- Shuo Zhang
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Shuang Zhou
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China.
| | - Yun Yun Gong
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China; School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | - Yunfeng Zhao
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Yongning Wu
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, China
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25
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Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
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26
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Bryła M, Ksieniewicz-Woźniak E, Waśkiewicz A, Yoshinari T, Szymczyk K, Podolska G, Gwiazdowski R, Kubiak K. Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production. Toxins (Basel) 2020; 12:E385. [PMID: 32545232 PMCID: PMC7354580 DOI: 10.3390/toxins12060385] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/08/2020] [Accepted: 06/10/2020] [Indexed: 11/23/2022] Open
Abstract
An increasing number of studies have found that modified mycotoxins, such as free mycotoxins, naturally occur in food, and severely impact food safety. The present study investigated concentrations of trichothecenes nivalenol (NIV), deoxynivalenol (DON), and zearalenone (ZEN), together with their modified forms, nivalenol-3-glucoside (NIV-3G), deoxynivalenol-3-glucoside (DON-3G), and zearalenone-14-glucoside (ZEN-14G) and zearalenone-14-sulfate (ZEN-14S), respectively, at successive stages of malt loaf production (flour, dough kneading/fermentation, loaf baking). Toxins in bakery products originate in flour produced from wheat grain that is naturally contaminated with Fusarium culmorum. Mycotoxin concentrations were determined using high-performance liquid chromatography-high resolution mass spectrometry, and did not significantly change during the successive stages of bread production. After the dough kneading/fermentation stage, concentrations of NIV-3G and DON-3G were slightly increased, whereas those of ZEN and ZEN-14S were slightly decreased. The largest average decrease (21%) was found in ZEN-14G. After the baking stage, the average concentrations of NIV-3G, DON-3G, ZEN-14S, and ZEN-14G in the loaf crumb and crust decreased by 23%, 28%, 27%, and 20%, respectively, compared with those in the dough. During this technical process, the concentration of ZEN-14G in loaf crumb significantly decreased by an average of 48%, and those of ZEN, ZEN-14S, and ZEN-14G in loaf crust decreased by an average of 29%, 42%, and 48%, respectively. Considering the possibility of modified mycotoxins degradation to free forms, as well as the ability to synthesize them from free forms during technological processes, it would be prudent to consider them together during analysis.
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Affiliation(s)
- Marcin Bryła
- Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland; (E.K.-W.); (K.S.)
| | - Edyta Ksieniewicz-Woźniak
- Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland; (E.K.-W.); (K.S.)
| | - Agnieszka Waśkiewicz
- Department of Chemistry, Poznan University of Life Sciences, Wojska Polskiego 75, 60-625 Poznan, Poland;
| | - Tomoya Yoshinari
- Division of Microbiology, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki-shi, Kanagawa 210-9501, Japan;
| | - Krystyna Szymczyk
- Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland; (E.K.-W.); (K.S.)
| | - Grażyna Podolska
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Pulawy, Poland;
| | - Romuald Gwiazdowski
- Department of Pesticide Investigation, Institute of Plant Protection—National Research Institute, Wladysława Wegorka 20, 60-318 Poznan, Poland; (R.G.); (K.K.)
| | - Krzysztof Kubiak
- Department of Pesticide Investigation, Institute of Plant Protection—National Research Institute, Wladysława Wegorka 20, 60-318 Poznan, Poland; (R.G.); (K.K.)
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27
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Vin K, Rivière G, Leconte S, Cravedi JP, Fremy JM, Oswald IP, Roudot AC, Vasseur P, Jean J, Hulin M, Sirot V. Dietary exposure to mycotoxins in the French infant total diet study. Food Chem Toxicol 2020; 140:111301. [DOI: 10.1016/j.fct.2020.111301] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 03/19/2020] [Accepted: 03/21/2020] [Indexed: 11/15/2022]
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28
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Ben Salah-Abbès J, Belgacem H, Ezzdini K, Abdel-Wahhab MA, Abbès S. Zearalenone nephrotoxicity: DNA fragmentation, apoptotic gene expression and oxidative stress protected by Lactobacillus plantarum MON03. Toxicon 2019; 175:28-35. [PMID: 31830485 DOI: 10.1016/j.toxicon.2019.12.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 12/02/2019] [Accepted: 12/06/2019] [Indexed: 01/17/2023]
Abstract
The present study was conducted to determine the abilities of the living Lactobacillus plantarum MON03 cells to degrade Zearalenone (ZEN) in liquid medium, and to elucidate the preventive effect in ZEN-contaminated balb/c mice showing kidney damage. The DNA fragmentation, Bcl-2 and Bax gene expression, caspase-3 activity, mRNA level of inflammation-regulating cytokines and histology of kidney tissues were examined. Female Balb/c mice were divided into four groups (10/group) and treated daily for 2 wk by oral gavage with lactic acid bacteria (L. plantarum MON03) 2 × 109 CFU/L, ~2 mg/kg only, ZEN (40 mg/kg BW) only, ZEN (40 mg/kg BW) + lactic acid bacteria (L. plantarum MON03, 2 × 109 CFU/L, ~2 mg/kg). Control group received vehicle. At the end of experiment, the kidney was collected for the determination of DNA fragmentation, Bcl-2 and Bax gene expression,caspase-3 activity, Malondialdehyde (MDA), and glutathione peroxidase (GSH-Px) content, as well as for any alterations in expression of total antioxidant activity (TAC) and mRNA levels of inflammation-regulating cytokines (e.g., IL-10, IL-6, TNF-alpha). The results indicated that, kidney cells exposure to ZEN led to increased caspase-3 activity, MDA, and IL-10, IL-6, TNF-alpha and Bax mRNA levels, but decreased TAC content and down-regulated expression of GSH-Px and CAT and Bcl-2 mRNA. Co-treatment with ZEN plus LP suppressed the levels of DNA fragmentation; normalized kidney MDA and increased CAT levels, up-regulated expression of GSH-Px and CAT, and normalized mRNA levels of the analyzed cytokines. It's concluded that ZEN might have toxic effects in kidney. Further, it can be seen that use of LP induced protective effects against the oxidative stress and kidney toxicity of ZEN in part through adhesion (and so likely diminished bioavailability).
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Affiliation(s)
- Jalila Ben Salah-Abbès
- Laboratory of Genetic, Biodiversity and Bio-resources Valorisation, University of Monastir, Monastir, Tunisia
| | - Hela Belgacem
- Laboratory of Genetic, Biodiversity and Bio-resources Valorisation, University of Monastir, Monastir, Tunisia
| | - Khawla Ezzdini
- Laboratory of Genetic, Biodiversity and Bio-resources Valorisation, University of Monastir, Monastir, Tunisia
| | - Mosaad A Abdel-Wahhab
- Food Toxicology & Contaminants Department, National Research Center, Dokki, Cairo, Egypt
| | - Samir Abbès
- Laboratory of Genetic, Biodiversity and Bio-resources Valorisation, University of Monastir, Monastir, Tunisia; Higher Institute of Biotechnology of Béja, University of Jendouba, Jendouba, Tunisia.
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29
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Torres A, Palacios S, Yerkovich N, Palazzini J, Battilani P, Leslie J, Logrieco A, Chulze S. Fusarium head blight and mycotoxins in wheat: prevention and control strategies across the food chain. WORLD MYCOTOXIN J 2019. [DOI: 10.3920/wmj2019.2438] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
With 744 million metric tons produced in 2017/2018, bread wheat (Triticum aestivum) and durum wheat (Triticum durum) are the second most widely produced cereal on a global basis. Prevention or control of wheat diseases may have an enormous impact on global food security and safety. Fusarium head blight is an economically debilitating disease of wheat that reduces the quantity and quality of grain harvested, and may lead to contamination with the mycotoxin deoxynivalenol, which affects the health of humans and domesticated animals. Current climate change scenarios predict an increase in the number of epidemics caused by this disease. Multiple strategies are available for managing the disease including cultural practices, planting less-susceptible cultivars, crop rotation, and chemical and biological controls. None of these strategies, however, is completely effective by itself, and an integrated approach incorporating multiple controls simultaneously is the only effective strategy to limit the disease and reduce deoxynivalenol contamination in human food and animal feed chains. This review identifies the available tools and strategies for mitigating the damage that can result from Fusarium head blight.
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Affiliation(s)
- A.M. Torres
- Research Institute on Mycology and Mycotoxicology (IMICO), UNRC-CONICET, Ruta 36, Km 601, Río Cuarto 5800, Córdoba, Argentina
| | - S.A. Palacios
- Research Institute on Mycology and Mycotoxicology (IMICO), UNRC-CONICET, Ruta 36, Km 601, Río Cuarto 5800, Córdoba, Argentina
| | - N. Yerkovich
- Research Institute on Mycology and Mycotoxicology (IMICO), UNRC-CONICET, Ruta 36, Km 601, Río Cuarto 5800, Córdoba, Argentina
| | - J.M. Palazzini
- Research Institute on Mycology and Mycotoxicology (IMICO), UNRC-CONICET, Ruta 36, Km 601, Río Cuarto 5800, Córdoba, Argentina
| | - P. Battilani
- Institute of Entomology and Plant Pathology, Faculty of Agriculture, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - J.F. Leslie
- Department of Plant Pathology, 4024 Throckmorton Plant Sciences Center, Kansas State University, Manhattan, KS 66506-5502, USA
| | - A.F. Logrieco
- National Council of Research (CNR), Institute of the Science of Food Production (ISPA), via Amendola 122/O, 70126 Bari, Italy
| | - S.N. Chulze
- Research Institute on Mycology and Mycotoxicology (IMICO), UNRC-CONICET, Ruta 36, Km 601, Río Cuarto 5800, Córdoba, Argentina
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Yang X, Li Y, Zheng L, He X, Luo Y, Huang K, Xu W. Glucose-regulated protein 75 in foodborne disease models induces renal tubular necrosis. Food Chem Toxicol 2019; 133:110720. [DOI: 10.1016/j.fct.2019.110720] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 07/04/2019] [Accepted: 07/26/2019] [Indexed: 01/06/2023]
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Nora NS, Feltrin ACP, Sibaja KVM, Furlong EB, Garda-Buffon J. Ochratoxin A reduction by peroxidase in a model system and grape juice. Braz J Microbiol 2019; 50:1075-1082. [PMID: 31338707 DOI: 10.1007/s42770-019-00112-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Accepted: 10/29/2018] [Indexed: 02/02/2023] Open
Abstract
This study aimed at evaluating the potential of the peroxidase (PO) enzyme to reduce ochratoxin A (OTA) levels and its application to grape juice. Both commercial PO and PO extracted from rice bran were evaluated, respectively, regarding their activity towards OTA in a model system. The affinity between PO and OTA was verified by the Michaelis-Menton constant and the maximum velocity parameters, resulting in 0.27 μM and 0.015 μM min-1 for the commercial enzyme, and 6.5 μM and 0.031 μM min-1 for PO extracted from rice bran, respectively. The lowest residual OTA levels occurred when 0.063 U mL-1 of the enzyme was applied. Under these conditions, the OTA reduction was 41% in 5 h for the commercial enzyme, and 59% in 24 h, for PO extracted from rice bran. When the extracted PO, with the activity of 0.063 U mL-1, was applied to whole grape juice, the OTA levels decreased to 17%, at 24 h. The capacity shown by PO for reducing OTA levels was confirmed in whole white grape juice, as a model system. This study may assist the wine industry to offer healthier products and add value to rice bran. Graphical abstract.
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Affiliation(s)
- Náthali Saião Nora
- Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal de Rio Grande, Rio Grande, RS, Brazil
| | - Ana Carla Penteado Feltrin
- Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal de Rio Grande, Rio Grande, RS, Brazil
| | - Karen Vanessa Marimón Sibaja
- Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal de Rio Grande, Rio Grande, RS, Brazil
| | - Eliana Badiale Furlong
- Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal de Rio Grande, Rio Grande, RS, Brazil
| | - Jaqueline Garda-Buffon
- Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal de Rio Grande, Rio Grande, RS, Brazil.
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Arrúa AA, Mendes JM, Arrúa P, Ferreira FP, Caballero G, Cazal C, Kohli MM, Peralta I, Ulke G, Fernández Ríos D. Occurrence of Deoxynivalenol and Ochratoxin A in Beers and Wines Commercialized in Paraguay. Toxins (Basel) 2019; 11:E308. [PMID: 31151159 PMCID: PMC6628627 DOI: 10.3390/toxins11060308] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 05/24/2019] [Accepted: 05/25/2019] [Indexed: 01/13/2023] Open
Abstract
Alcoholic beverages can be contaminated with mycotoxins. Ochratoxin A (OTA) is the most frequently detected mycotoxinin wine and is produced by several species of Aspergillus. This mycotoxin is nephrotoxic and carcinogenic. In beer, the most commonly identified mycotoxin is deoxynivalenol (DON). Ingestion of food contaminated with DON has been associated with adverse gastrointestinal effects. Despite the harmful effects of mycotoxins on health, there are no regulations regarding their limits in alcoholic beverages in Paraguay. Here we determine the presence of OTA and DON in wine and beer, respectively. Four commercial brands of wine and twenty-nine brands of craft and industrial beerwere tested by the Agra quant ELISA method. One brand of wine was positive for OTA and seven brands of beer (one of them craft) were positive for DON. The values found for both toxins are below the recommended maximum intake proposed by international standards. Giving the high consumption of these products in the country, regulations and monitoring systems mustbe established to check the maximum levels of mycotoxins allowed in alcoholic beverages.
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Affiliation(s)
- Andrea Alejandra Arrúa
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
- Facultad de Ciencias Exactas y Naturales, Departamento de Biotecnología, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Juliana Moura Mendes
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Pablo Arrúa
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Francisco Paulo Ferreira
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
- Facultad de Ciencias Exactas y Naturales, Departamento de Biotecnología, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Gabriela Caballero
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Cinthia Cazal
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
- Facultad de Ciencias Exactas y Naturales, Departamento de Biotecnología, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Man Mohan Kohli
- CámaraParaguaya de Exportadores y Comercializadores de Cereales y Oleaginosas, Asunción 1548, Paraguay.
| | - Inocencia Peralta
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Gabriela Ulke
- Facultad de Ciencias Exactas y Naturales, Departamento de Biotecnología, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Danilo Fernández Ríos
- Facultad de Ciencias Exactas y Naturales, Departamento de Biotecnología, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
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Chilaka CA, De Boevre M, Atanda OO, De Saeger S. Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder). Food Res Int 2019; 116:408-418. [PMID: 30716963 DOI: 10.1016/j.foodres.2018.08.055] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2018] [Revised: 08/08/2018] [Accepted: 08/18/2018] [Indexed: 11/28/2022]
Abstract
The influence of processing methods used to produce traditional Nigerian infant foods (ogi and processed soybean powder) on four European Union regulated Fusarium mycotoxins using naturally and artificially contaminated raw materials was studied using liquid chromatography-tandem mass spectrometry. Generally, there was a significant reduction of all the mycotoxins when compared to the initial concentration of the raw materials. Reduction in concentrations of the mycotoxins during ogi-processing started immediately after 36 h' steeping/fermentation for all the mycotoxins (fumonisin B1, zearalenone, deoxynivalenol, and T-2 toxin), and proceeded along the process chain (milling and sieving). In addition, deoxynivalenol-3-glucoside (16 ± 3.2 μg/kg) and 3-acetyl-deoxynivalenol (9 ± 5.5 μg/kg) initially absent in the raw maize were detected in the final ogi product. β-zearalenol, hydrolysed fumonisin B1, and HT-2 toxin were also detected at varying concentrations. Regarding soybean processing, a similar trend was observed with fumonisin B1, zearalenone, deoxynivalenol, and T-2 toxin, irrespective of the method used or the initial concentration. Other mycotoxins detected in soybean product include 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol, deoxynivalenol-3-glucoside, HT-2 toxin, neosolaniol, α-zearalenol, β-zearalenol, and zearalenone-14-glucoside. Although there was a reduction in the concentration of the free mycotoxin because of processing, other mycotoxins were detected in the products and thus, may present an additional health risk on consumers.
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Affiliation(s)
- Cynthia Adaku Chilaka
- Centre of Excellence in Mycotoxicology and Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, 9000 Ghent, Belgium; Department of Food Science and Technology, College of Applied Food Science and Tourism, Michael Okpara University of Agriculture, Umuahia-Ikot Ekpene Road, Umudike, PMB 7267 Umuahia, Abia State, Nigeria.
| | - Marthe De Boevre
- Centre of Excellence in Mycotoxicology and Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, 9000 Ghent, Belgium
| | - Olusegun Oladimeji Atanda
- Department of Biological Sciences, McPherson University, KM 96, Lagos-Ibadan Expressway, 110117 Seriki Sotayo, Ogun State, Nigeria
| | - Sarah De Saeger
- Centre of Excellence in Mycotoxicology and Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, 9000 Ghent, Belgium
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A FRET-based dual-color evanescent wave optical fiber aptasensor for simultaneous fluorometric determination of aflatoxin M1 and ochratoxin A. Mikrochim Acta 2018; 185:508. [PMID: 30338352 DOI: 10.1007/s00604-018-3046-5] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Accepted: 10/06/2018] [Indexed: 01/09/2023]
Abstract
A dual-color fluorescence resonance energy transfer (FRET) based aptasensor is described for simultaneous determination of the mycotoxins aflatoxin M1 (AFM1) and ochratoxin A (OTA). Aptamers against AFM1 and OTA were labeled with two fluorophores with different excitation wavelengths (Cy5.5; 675 nm; and Alexa 405; 401 nm), respectively. They were used as the signalling probes. A compact dual-color evanescent wave all-fiber detection system with two lasers (635 nm; red; and 405 nm; purple) was used for the simultaneous collection of two-wavelength fluorescence signals. The hybridization of labeled aptamers with complementary sequences (Q-cDNA) labeled with a dark quencher (BHQ3 or dabcyl) causes fluorescence to be strongly reduced because of the fluorescence resonance energy transfer. In the presence of AFM1 and OTA, they bind to their respective aptamer and result in the dissociation of double stranded DNA, which induce fluorescence recovery. Under the optimum conditions, AFM1 and OTA can simultaneously and selectively be determined ranged from 1 ng·L-1 to 1 mg·L-1. The detection limits of AFM1 and OTA are 21 and 330 ng·L-1, respectively (S/N = 3). The FRET-based dual-color detection scheme was applied to the simultaneous detection of AFM1 and OTA in milk with good recovery, precision, and accuracy. Graphical abstract Aptamers against AFM1 and OTA were labeled with two fluorophores with different excitation wavelengths (Cy5.5; 675 nm; and Alexa 405; 401 nm) and then used as signalling probes. A FRET-based aptasensor is described for simultaneous determination of AFM1 and OTA using dual-color evanescent wave system with two lasers (635 nm; red; and 405 nm).
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Yang X, Xu W, Huang K, Zhang B, Wang H, Zhang X, Gong L, Luo Y, He X. Precision toxicology shows that troxerutin alleviates ochratoxin A-induced renal lipotoxicity. FASEB J 2018; 33:2212-2227. [PMID: 30247986 DOI: 10.1096/fj.201800742r] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Lipotoxicity is the most common cause of severe kidney disease, with few treatment options available today. Precision toxicology can improve detection of subtle intracellular changes in response to exogenous substrates; thus, it facilitates in-depth research on bioactive molecules that may interfere with the onset of certain diseases. In the current study, troxerutin significantly relieved nephrotoxicity, increased endurance, and improved systemic energy metabolism and renal inflammation in OTA-induced nephrotic mice. Lipidomics showed that troxerutin effectively reduced the levels of triglycerides, phosphatidylcholines, and phosphatidylethanolamines in nephropathy. The mechanism was partly attributable to troxerutin in alleviating the aberrantly up-regulated expression of sphingomyelinase, the cystic fibrosis transmembrane conductance regulator, and chloride channel 2. Renal tubular epithelial cells, the main site of toxin-induced accumulation of lipids in the kidney, were subjected to transcriptomic profiling, which uncovered several metabolic factors relevant to aberrant lipid and lipoprotein metabolism. Our work provides new insights into the molecular features of toxin-induced lipotoxicity in renal tubular epithelial cells in vivo and demonstrates the function of troxerutin in alleviating OTA-induced nephrosis and associated systemic energy metabolism disorders.-Yang, X., Xu, W., Huang, K., Zhang, B., Wang, H., Zhang, X., Gong, L., Luo, Y., He, X. Precision toxicology shows that troxerutin alleviates ochratoxin A-induced renal lipotoxicity.
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Affiliation(s)
- Xuan Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wentao Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Laboratory for Food Quality and Safety, Beijing, China
| | - Kunlun Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Laboratory for Food Quality and Safety, Beijing, China
| | - Boyang Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Haomiao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xueqin Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lijing Gong
- China Academy of Sport and Health Sciences, Beijing Sport University, Beijing, China
| | - Yunbo Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Safety Assessment of Genetically Modified Organism-Food Safety, Ministry of Agriculture, China
| | - Xiaoyun He
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Safety Assessment of Genetically Modified Organism-Food Safety, Ministry of Agriculture, China
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Sakin F, Tekeli İO, Yipel M, Kürekci C. Occurrence and health risk assessment of aflatoxins and ochratoxin a in Sürk, a Turkish dairy food, as studied by HPLC. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Shanakhat H, Sorrentino A, Raiola A, Romano A, Masi P, Cavella S. Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4003-4013. [PMID: 29412472 DOI: 10.1002/jsfa.8933] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 01/25/2018] [Accepted: 01/30/2018] [Indexed: 06/08/2023]
Abstract
Mycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the context of food safety, due to their acute and chronic toxic effects on animals and humans. Therefore, new accurate methods for their identification and quantification are constantly developed in order to increase the performance of extraction, improve the accuracy of identification and reduce the limit of detection. At the same time, several industrial practices have shown the ability to reduce the level of mycotoxin contamination in food. In particular, a decrease in the amount of mycotoxins could result from standard processes naturally used for food processing or by procedures strategically introduced during processing, with the specific aim of reducing the amount of mycotoxins. In this review, the current methods adopted for accurate analyses of mycotoxins in cereals (aflatoxins, ochratoxins, trichothecenes, fumonisins) are discussed. In addition, both conventional and innovative strategies adopted to obtain safer finished products from common cereals intended for human consumption will be explored and analysed. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Hina Shanakhat
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Angela Sorrentino
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Assunta Raiola
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Annalisa Romano
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
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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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Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages. Food Chem Toxicol 2017; 109:237-244. [DOI: 10.1016/j.fct.2017.09.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 08/17/2017] [Accepted: 09/05/2017] [Indexed: 11/18/2022]
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Co-occurrence of aflatoxins and ochratoxin A in dried fruits in Iran: Dietary exposure risk assessment. Food Chem Toxicol 2017; 106:202-208. [DOI: 10.1016/j.fct.2017.05.046] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 05/20/2017] [Accepted: 05/22/2017] [Indexed: 12/23/2022]
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Taheur FB, Fedhila K, Chaieb K, Kouidhi B, Bakhrouf A, Abrunhosa L. Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains. Int J Food Microbiol 2017; 251:1-7. [PMID: 28376398 DOI: 10.1016/j.ijfoodmicro.2017.03.021] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2017] [Revised: 03/11/2017] [Accepted: 03/27/2017] [Indexed: 10/19/2022]
Abstract
A strategy to reduce the deleterious effects of mycotoxins is to use dietary supplements that contain microorganisms that bind mycotoxins and decrease their gastrointestinal absorption. Novel strains were isolated from a Kefir culture and assessed for their mycotoxin adsorption and biotransformation ability. The most active strains were identified using DNA sequencing, and the stability of microorganism/mycotoxin complexes was evaluated using buffer solutions to simulate the pH conditions in the gastrointestinal tract. Our results showed that the microorganism consortium of Kefir grains adsorbed 82 to 100% of aflatoxin B1 (AFB1), zearalenone (ZEA) and ochratoxin A (OTA) when cultivated in milk. The main strains that were capable of mycotoxin adsorption were identified as Lactobacillus kefiri, Kazachstania servazzii and Acetobacter syzygii. The strain L. kefiri KFLM3 was the most active, adsorbing 80 to 100% of the studied mycotoxins when cultivated in milk. Nonetheless, the strain K. servazzii KFGY7 retained more mycotoxin after the desorption experiments (65, 69 and 67% for AFB1, OTA and ZEA, respectively). These findings suggest that Kefir consumption may help to reduce gastrointestinal absorption of these mycotoxins and consequently reduce their toxic effects. The isolated strains may be of interest for the development of fermented dairy products for human consumption that have a new probiotic characteristic, the adsorption of mycotoxins.
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Affiliation(s)
- Fadia Ben Taheur
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, Tunisia
| | - Kais Fedhila
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, Tunisia
| | - Kamel Chaieb
- College of Sciences, Biology Department, Yanbu el Bahr, Taibah University, Al Madinah Al Monawarah, Saudi Arabia.
| | - Bochra Kouidhi
- College of Applied Medical Sciences, Medical Laboratory Department, Yanbu el Bahr, Taibah University, Al Madinah Al Monawarah, Saudi Arabia
| | - Amina Bakhrouf
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, Tunisia
| | - Luís Abrunhosa
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
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Yang X, Liu S, Huang C, Wang H, Luo Y, Xu W, Huang K. Ochratoxin A induced premature senescence in human renal proximal tubular cells. Toxicology 2017; 382:75-83. [PMID: 28286205 DOI: 10.1016/j.tox.2017.03.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2017] [Revised: 03/07/2017] [Accepted: 03/07/2017] [Indexed: 12/12/2022]
Abstract
Ochratoxin A (OTA) has many nephrotoxic effects and is a promising compound for the study of nephrotoxicity. Human renal proximal tubular cells (HKC) are an important model for the study of renal reabsorption, renal physiology and pathology. Since the induction of OTA in renal senescence is largely unknown, whether OTA can induce renal senescence, especially at a sublethal dose, and the mechanism of OTA toxicity remain unclear. In our study, a sublethal dose of OTA led to an enhanced senescent phenotype, β-galactosidase staining and senescence associated secretory phenotype (SASP). Cell cycle arrest and cell shape alternations also confirmed senescence. In addition, telomere analysis by RT-qPCR allowed us to classify OTA-induced senescence as a premature senescence. Western blot assays showed that the p53-p21 and the p16-pRB pathways and the ezrin-associated cell spreading changes were activated during the OTA-induced senescence of HKC. In conclusion, our results demonstrate that OTA promotes the senescence of HKC through the p53-p21 and p16-pRB pathways. The understanding of the mechanisms of OTA-induced senescence is critical in determining the role of OTA in cytotoxicity and its potential carcinogenicity.
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Affiliation(s)
- Xuan Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Sheng Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chuchu Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Haomiao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yunbo Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wentao Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing, 100083, China
| | - Kunlun Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing, 100083, China.
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