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Zhang X, Jiao R, Ren Y, Wang Y, Li H, Ou D, Ling N, Ye Y. Adsorptive removal of aflatoxin B1 via spore protein from Aspergillus luchuensis YZ-1. JOURNAL OF HAZARDOUS MATERIALS 2024; 476:135148. [PMID: 38986415 DOI: 10.1016/j.jhazmat.2024.135148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 06/13/2024] [Accepted: 07/06/2024] [Indexed: 07/12/2024]
Abstract
Aflatoxin B1 (AFB1) is the most toxic mycotoxin commonly found in the environment. Finding efficient and environmentally friendly ways to remove AFB1 is critical. In this study, Aspergillus luchuensis YZ-1 demonstrated a potent ability to adsorb AFB1 for the first time, and the binding of AFB1 to YZ-1 is highly stable. Spores exhibited higher adsorption efficiency than mycelia, adsorbing approximately 95 % of AFB1 within 15 min. The spores were comprehensively characterized using scanning electron microscopy, transmission electron microscopy, energy-dispersive X-ray spectroscopy, and atomic force microscopy. Various adsorption kinetic models (pseudo-first and pseudo-second order), adsorption isotherm models (Freundlich and Langmuir), Fourier transform infrared, and X-ray photoelectron spectroscopy were used to investigate the adsorption properties and mechanisms. The adsorption capacity of spores decreased with heating, urea, and SDS treatments, indicating that spore proteins may be the primary substance for AFB1 adsorption. Subsequent experiments showed that proteins with molecular weights greater than 50 kDa played a key role in the adsorption. Additionally, the spores possess excellent storage properties and are valuable for adsorbing AFB1 from vegetable oils. Therefore, the YZ-1 spores hold promise for development into a novel biosorbent for AFB1 removal.
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Affiliation(s)
- Xiyan Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Rui Jiao
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yuwei Ren
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yang Wang
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hui Li
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Dexin Ou
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Na Ling
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yingwang Ye
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China.
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Guo J, Zhang H, Zhao Y, Hao X, Liu Y, Li S, Wu R. Identification of a Novel Aflatoxin B 1-Degrading Strain, Bacillus halotolerans DDC-4, and Its Response Mechanisms to Aflatoxin B 1. Toxins (Basel) 2024; 16:256. [PMID: 38922150 PMCID: PMC11209560 DOI: 10.3390/toxins16060256] [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: 04/30/2024] [Revised: 05/24/2024] [Accepted: 05/27/2024] [Indexed: 06/27/2024] Open
Abstract
Aflatoxin B1 (AFB1) contamination is a food safety issue threatening human health globally. Biodegradation is an effective method for overcoming this problem, and many microorganisms have been identified as AFB1-degrading strains. However, the response mechanisms of these microbes to AFB1 remain unclear. More degrading enzymes, especially of new types, need to be discovered. In this study, a novel AFB1-degrading strain, DDC-4, was isolated using coumarin as the sole carbon source. This strain was identified as Bacillus halotolerans through physiological, biochemical, and molecular methods. The strain's degradation activity was predominantly attributable to thermostable extracellular proteins (degradation rate remained approximately 80% at 90 °C) and was augmented by Cu2+ (95.45% AFB1 was degraded at 48 h). Alpha/beta hydrolase (arylesterase) was selected as candidate AFB1-degrading enzymes for the first time as a gene encoding this enzyme was highly expressed in the presence of AFB1. Moreover, AFB1 inhibited many genes involved in the nucleotide synthesis of strain DDC-4, which is possibly the partial molecular mechanism of AFB1's toxicity to microorganisms. To survive under this stress, sporulation-related genes were induced in the strain. Altogether, our study identified a novel AFB1-degrading strain and explained its response mechanisms to AFB1, thereby providing new insights for AFB1 biodegradation.
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Affiliation(s)
- Jia Guo
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; (J.G.); (Y.Z.); (X.H.); (Y.L.)
- Engineering Research Center of Food Fermentation Technology, Liaoning, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Hanlu Zhang
- Greens SCI. & TECH. Development Co., Ltd., Tangshan 063299, China;
| | - Yixuan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; (J.G.); (Y.Z.); (X.H.); (Y.L.)
| | - Xiaoxu Hao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; (J.G.); (Y.Z.); (X.H.); (Y.L.)
| | - Yu Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; (J.G.); (Y.Z.); (X.H.); (Y.L.)
| | - Suhong Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; (J.G.); (Y.Z.); (X.H.); (Y.L.)
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; (J.G.); (Y.Z.); (X.H.); (Y.L.)
- Engineering Research Center of Food Fermentation Technology, Liaoning, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
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Yao S, Tu R, Jin Y, Zhou R, Wu C, Qin J. Improvement of the viability of Tetragenococcus halophilus under acidic stress by forming the biofilm cell structure based on RNA-Seq and iTRAQ analyses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3559-3569. [PMID: 38147410 DOI: 10.1002/jsfa.13240] [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: 06/29/2023] [Revised: 12/22/2023] [Accepted: 12/23/2023] [Indexed: 12/28/2023]
Abstract
BACKGROUND Tetragenococcus halophilus is a halophilic lactic acid bacterium (LAB) isolated from soya sauce moromi. During the production of these fermented foods, acid stress is an inevitable environmental stress. In our previous study, T. halophilus could form biofilms and the cells in the biofilms exhibited higher cell viability under multiple environmental stresses, including acid stress. RESULTS In this study, the effect of preformed T. halophilus biofilms on cell survival, cellular structure, intracellular environment, and the expression of genes and proteins under acid stress was investigated. The result showed that acid stress with pH 4.30 for 1.5 h reduced the live T. halophilus cell count and caused cellular structure damage. However, T. halophilus biofilm cells exhibited greater cell survival under acid stress than the planktonic cells, and biofilm formation reduced the damage of acid stress to the cell membrane and cell wall. The biofilm cells maintained a higher level of H+ -ATPase activity and intracellular ammonia concentration after acid stress. The RNA-Seq and iTRAQ technologies revealed that the genes and proteins associated with ATP production, the uptake of trehalose and N-acetylmuramic acid, the assembly of H+ -ATPase, amino acid biosynthesis and metabolism, ammonia production, fatty acid biosynthesis, CoA biosynthesis, thiamine production, and acetoin biosynthesis might be responsible for the stronger acid tolerance of T. halophilus biofilm cells together. CONCLUSION These findings further explained the mechanisms that allowed LAB biofilm cells to resist environmental stress. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shangjie Yao
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Rongkun Tu
- Luzhou Lao Jiao Co., Ltd., Luzhou, China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Jiufu Qin
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
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Ouyang W, Liao Z, Yang X, Zhang X, Zhu X, Zhong Q, Wang L, Fang X, Wang J. Microbial Composition of Water Kefir Grains and Their Application for the Detoxification of Aflatoxin B1. Toxins (Basel) 2024; 16:107. [PMID: 38393185 PMCID: PMC10893553 DOI: 10.3390/toxins16020107] [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: 01/17/2024] [Revised: 02/03/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Water kefir grains (WKGs), the starter used to develop a traditional beverage named water kefir, consist of a symbiotic mixture of probiotics with diverse bioactivities, but little is known about their abilities to remove mycotoxins that have serious adverse effects on humans and animals. This study investigated the ability of WKGs to remove aflatoxin B1 (AFB1), one of the most toxic mycotoxins, under different settings, and determined the mechanism of absorption mediated by WKGs and the effect of WKGs on the toxicity induced by AFB1 and the reduction in AFB1 in cow milk and tea soups. The results showed the WKGs used herein were dominated by Lactobacillus, Acetobacter, Phenylobacterium, Sediminibacterium, Saccharomyces, Issatchenkia, and Kodamaea. HPLC analysis demonstrated that the WKGs effectively removed AFB1 at concentrations ranging from 1 to 5 µg/mL, pH values ranging from 3 to 9, and temperatures ranging from 4 to 45 °C. Additionally, the removal of AFB1 mainly depended on absorption, which was consistent with the Freundlich and pseudo-second-order kinetic models. Moreover, only 49.63% of AFB1 was released from the AFB1-WKG complex after four washes when the release of AFB1 was non-detectable. Furthermore, WKG treatment caused a dramatic reduction in the mutagenicity induced by AFB1 according to an Ames test and reduced more than 54% of AFB1 in cow milk and three tea soups. These results suggested that WKGs can act as a potential bio-absorbent with a high binding ability to detoxify AFB1 in food and feed via a chemical action step and multi-binding sites of AFB1 absorption in a wide range of scenarios.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Jie Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China (X.Y.); (X.Z.); (X.Z.); (X.F.)
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Arimboor R. Metabolites and degradation pathways of microbial detoxification of aflatoxins: a review. Mycotoxin Res 2024; 40:71-83. [PMID: 38151634 DOI: 10.1007/s12550-023-00515-0] [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: 10/12/2023] [Revised: 12/05/2023] [Accepted: 12/14/2023] [Indexed: 12/29/2023]
Abstract
The degradation of aflatoxins using nonpathogenic microbes and their enzymes is emerging as a safe and economical alternative to chemical and physical methods for the detoxification of aflatoxins in food and feeds. Many bacteria and fungi have been identified as aflatoxin degraders. This review is focused on the chemical identification of microbial degradation products and their degradation pathways. The microbial degradations of aflatoxins are initiated by oxidation, hydroxylation, reduction, or elimination reactions mostly catalyzed by various enzymes belonging to the classes of laccase, reductases, and peroxidases. The resulting products with lesser chemical stability further undergo various reactions to form low molecular weight products. Studies on the chemical and biological nature of degraded products of aflatoxins are necessary to ensure the safety of the decontamination process. This review indicated the need for an integrated approach including decontamination studies using culture media and food matrices, proper identification and toxicity profiling of degraded products of aflatoxins, and interactions of microbes and the degradation products with food matrices for developing practical and effective microbial detoxification process.
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Affiliation(s)
- Ranjith Arimboor
- Spices Board Quality Evaluation Laboratory, SIPCOT, Gummidipoondi, Chennai, 601201, India.
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6
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Yang H, Wang D, Jin Y, Zhou R, Huang J, Wu C. Arginine deiminase pathway of Tetragenococcus halophilus contributes to improve the acid tolerance of lactic acid bacteria. Food Microbiol 2023; 113:104281. [PMID: 37098426 DOI: 10.1016/j.fm.2023.104281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/27/2023]
Abstract
Arginine deiminase pathway, controlled by arginine deiminase, ornithine carbamoyltransferase and carbamate kinase, could affect and modulate the intracellular pH homeostasis of lactic acid bacteria under acid stress. Herein, strategy based on exogenous addition of arginine had been proposed to improve the robustness of Tetragenococcus halophilus during acid stressed condition. Results indicated cells cultured in the presence of arginine acquired high tolerance to acid stress mainly through maintaining the homeostasis of intracellular microenvironment. Additionally, metabolomic analysis and q-PCR showed the content of intracellular metabolites and expression levels of genes involved in ADI pathway significantly increased when cells encountered acid stress with the presence of exogenous arginine. Furthermore, Lactococcus lactis NZ9000 with heterologous overexpression of arcA and arcC from T. halophilus exhibited high stress tolerance to acidic condition. This study may provide an insight into the systematical understanding about the mechanism underlying acid tolerance and improve the fermentation performance of LAB during harsh condition.
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Affiliation(s)
- Huan Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Dingkang Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China.
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7
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Zhang J, Tang X, Cai Y, Zhou WW. Mycotoxin Contamination Status of Cereals in China and Potential Microbial Decontamination Methods. Metabolites 2023; 13:metabo13040551. [PMID: 37110209 PMCID: PMC10143121 DOI: 10.3390/metabo13040551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/05/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
The presence of mycotoxins in cereals can pose a significant health risk to animals and humans. China is one of the countries that is facing cereal contamination by mycotoxins. Treating mycotoxin-contaminated cereals with established physical and chemical methods can lead to negative effects, such as the loss of nutrients, chemical residues, and high energy consumption. Therefore, microbial detoxification techniques are being considered for reducing and treating mycotoxins in cereals. This paper reviews the contamination of aflatoxins, zearalenone, deoxynivalenol, fumonisins, and ochratoxin A in major cereals (rice, wheat, and maize). Our discussion is based on 8700 samples from 30 provincial areas in China between 2005 and 2021. Previous research suggests that the temperature and humidity in the highly contaminated Chinese cereal-growing regions match the growth conditions of potential antagonists. Therefore, this review takes biological detoxification as the starting point and summarizes the methods of microbial detoxification, microbial active substance detoxification, and other microbial inhibition methods for treating contaminated cereals. Furthermore, their respective mechanisms are systematically analyzed, and a series of strategies for combining the above methods with the treatment of contaminated cereals in China are proposed. It is hoped that this review will provide a reference for subsequent solutions to cereal contamination problems and for the development of safer and more efficient methods of biological detoxification.
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Affiliation(s)
- Jing Zhang
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW 2006, Australia
| | - Xi Tang
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Yifan Cai
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Wen-Wen Zhou
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
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Ndiaye S, Zhang M, Fall M, Ayessou NM, Zhang Q, Li P. Current Review of Mycotoxin Biodegradation and Bioadsorption: Microorganisms, Mechanisms, and Main Important Applications. Toxins (Basel) 2022; 14:toxins14110729. [PMID: 36355979 PMCID: PMC9694041 DOI: 10.3390/toxins14110729] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/08/2022] [Accepted: 09/28/2022] [Indexed: 01/26/2023] Open
Abstract
Mycotoxins are secondary metabolites produced by fungi. Food/feed contamination by mycotoxins is a great threat to food safety. The contamination can occur along the food chain and can cause many diseases in humans and animals, and it also can cause economic losses. Many detoxification methods, including physical, chemical, and biological techniques, have been established to eliminate mycotoxins in food/feed. The biological method, with mycotoxin detoxification by microorganisms, is reliable, efficient, less costly, and easy to use compared with physical and chemical ones. However, it is important to discover the metabolite's toxicity resulting from mycotoxin biodegradation. These compounds can be less or more toxic than the parent. On the other hand, mechanisms involved in a mycotoxin's biological control remain still unclear. Mostly, there is little information about the method used by microorganisms to control mycotoxins. Therefore, this article presents an overview of the most toxic mycotoxins and the different microorganisms that have a mycotoxin detoxification ability. At the same time, different screening methods for degradation compound elucidation are given. In addition, the review summarizes mechanisms of mycotoxin biodegradation and gives some applications.
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Affiliation(s)
- Seyni Ndiaye
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratoire D’Analyses et D’Essai, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Fann-Dakar 5085, Senegal
| | - Minhui Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Mouhamed Fall
- Key Laboratory of Agro-Products Processing, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Beijing 100193, China
| | - Nicolas M. Ayessou
- Laboratoire D’Analyses et D’Essai, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Fann-Dakar 5085, Senegal
| | - Qi Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-86711839; Fax: +86-27-86812862
| | - Peiwu Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
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Functional Characterization and Whole-Genome Analysis of an Aflatoxin-Degrading Rhodococcus pyridinivorans Strain. BIOLOGY 2022; 11:biology11050774. [PMID: 35625502 PMCID: PMC9138218 DOI: 10.3390/biology11050774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 05/09/2022] [Accepted: 05/13/2022] [Indexed: 11/21/2022]
Abstract
Simple Summary The microbiological degradation of AFB1 has been a promising approach to control AFB1 contamination. Here, we characterize a Rhodococcus pyridinivorans strain that can efficiently degrade AFB1. The AFB1-degrading capacity of this bacterial strain was characterized, and the completed genome was sequenced and analyzed. Further proteomic analyses of this strain identified a total of 723 proteins in an extracellular component that showed the strongest capacity to degrade AFB1 (degradation rate 83.7%). Multiple potential AFB1-degrading enzymes, and enzymes that are reported to respond to AFB1 treatment, have been identified accordingly. These findings provide a genomic, proteomic, and experimental approach for characterizing an efficient AFB1-degrading bacterial strain with great potential for use in the remediation of AFB1 contamination. Abstract Aflatoxin B1 (AFB1) is one of the most toxic, naturally occurring carcinogen compounds and is produced by specific strains of fungi. Crop contamination with AFB1 can cause huge economic losses and serious health problems. Many studies have examined the microbiological degradation of AFB1, especially the use of efficient AFB1-degrading microorganisms, to control AFB1 contamination. Here, we reported the identification of a new Rhodococcus pyridinivorans strain (4-4) that can efficiently degrade AFB1 (degradation rate 84.9%). The extracellular component of this strain showed the strongest capacity to degrade AFB1 (degradation rate 83.7%). The effects of proteinase K, SDS, temperature, pH, incubation time, and AFB1 concentration on the AFB1 degradation ability of the extracellular component were investigated. We sequenced the complete genome of this strain, encoding 5246 protein-coding genes and 169 RNA genes on a circular chromosome and two plasmids. Comparative genomic analysis revealed high homology with other Rhodococcus strains with high AFB1-degradation ability. Further proteomic analyses of this strain identified a total of 723 proteins in the extracellular component, including multiple potential AFB1-degrading enzymes, along with enzymes that are reported to response to AFB1 treatment. Overall, the results demonstrate that R. pyridinivorans 4-4 would be an excellent candidate for the biodegradation and detoxification of AFB1 contamination.
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10
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Wang L, Huang W, Shen Y, Zhao Y, Wu D, Yin H, Yang S, Yuan Q, Liang W, Wang J. Enhancing the degradation of Aflatoxin B 1 by co-cultivation of two fungi strains with the improved production of detoxifying enzymes. Food Chem 2022; 371:131092. [PMID: 34543924 DOI: 10.1016/j.foodchem.2021.131092] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 09/02/2021] [Accepted: 09/06/2021] [Indexed: 01/08/2023]
Abstract
After the co-culture of Aspergillus niger and Pleurotus ostreatus, the obtained extracellular crude enzymes solution was employed to aflatoxin B1 (AFB1) degradation. The maximum AFB1 degradation with co-culture reached 93.4%, which increased by 65.9% and 37.6%, respectively, compared with those of the mono-culture of Pleurotus ostreatus and Aspergillus niger. The molecular weight of the key detoxifying enzymes isolated by ultrafiltration was 58 and 63 kDa by SDS-PAGE analysis. The purified detoxifying enzymes had a high detoxification effect on AFB1 with the degradation rate of 94.7%. It was found that the co-culture of Pleurotus ostreatus and Aspergillus niger promoted the production of 58 and 63 kDa detoxifying enzymes to enhance the AFB1 degradation. The chemical structure of major degradation products of AFB1 by the mixed cultures were preliminarily identified by LC-Triple TOF MS. Two pathways of AFB1 degradation were inferred with the high potential of fungal co-cultivations for AFB1 detoxification applications.
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Affiliation(s)
- Le Wang
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, 450001 Zhengzhou, China
| | - Wei Huang
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, 450001 Zhengzhou, China
| | - Yan Shen
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, 450001 Zhengzhou, China
| | - Yawei Zhao
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, 450001 Zhengzhou, China
| | - Dapeng Wu
- School of Environment, Henan Normal University, 453001 Xinxiang, China.
| | - Haicheng Yin
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, 450001 Zhengzhou, China
| | - Shuoye Yang
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, 450001 Zhengzhou, China
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, China.
| | - Wenhui Liang
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, 450001 Zhengzhou, China
| | - Jinshui Wang
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, 450001 Zhengzhou, China.
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Kumar V, Bahuguna A, Ramalingam S, Lee JS, Han SS, Chun HS, Kim M. Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation. J Fungi (Basel) 2022; 8:jof8020190. [PMID: 35205943 PMCID: PMC8879751 DOI: 10.3390/jof8020190] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/03/2022] [Accepted: 02/11/2022] [Indexed: 11/16/2022] Open
Abstract
Meju, a raw material for doenjang preparation, is highly vulnerable to aflatoxin-producing fungi. The aim of this study was to evaluate the effect of a one-year fermentation on aflatoxins and aflatoxin-producing fungi in doenjang spiked with aflatoxins B1, G1, B2, and G2 and inoculated with toxigenic Aspergillus flavus. A significant reduction in aflatoxins was observed after a year of fermentation, measuring 92.58%, 100%, 98.69%, and 100% of B1, G1, B2, and G2, respectively. After a year of fermentation, 6.95 ± 3.64 µg/kg of total aflatoxin was detected, which represents a 97.88% reduction in the total aflatoxin compared with the initial value (328.83 ± 36.60 µg/kg). Several aflatoxin-degrading fungi (Aspergillus versicolor, Cladosporium subcinereum, Aspergillus ochraceus) and bacteria (Bacillus albus, Bacillus velezensis) isolated from doenjang were identified as the major contributors to the reduction of aflatoxin. Furthermore, it was observed that most of the aflatoxin contamination in doenjang occurred during the meju stage, and this stage was found to be most susceptible to A. flavus contamination and growth. These findings reveal that native microorganisms mediate aflatoxin clean-up in doenjang during fermentation and support the use of such microorganisms as a starter culture for the preparation of aflatoxin-free doenjang.
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Affiliation(s)
- Vishal Kumar
- Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Gyeongsangbuk-do, Korea; (V.K.); (A.B.); (S.R.)
| | - Ashutosh Bahuguna
- Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Gyeongsangbuk-do, Korea; (V.K.); (A.B.); (S.R.)
| | - Srinivasan Ramalingam
- Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Gyeongsangbuk-do, Korea; (V.K.); (A.B.); (S.R.)
| | - Jong Suk Lee
- Division of Food & Nutrition and Cook, Taegu Science University, Daegu 41453, Gyeongsangbuk-do, Korea;
| | - Sung Soo Han
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Gyeongsangbuk-do, Korea;
- Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Gyeongsangbuk-do, Korea
| | - Hyang Sook Chun
- School of Food Science and Technology, Chung-Ang University, Anseong 17546, Gyeonggi-do, Korea;
| | - Myunghee Kim
- Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Gyeongsangbuk-do, Korea; (V.K.); (A.B.); (S.R.)
- Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Gyeongsangbuk-do, Korea
- Correspondence: ; Tel.: +82-53-810-2958
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12
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ZHAO C, DONG L, ZHANG F, LUO Y, YANG Z, ZHANG X, LI Z. Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.122621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Chi ZHAO
- Institute of Agro-products Processing Science and Technology, People’s Republic of China; College of Resources, Sichuan Agricultural University, People’s Republic of China
| | - Ling DONG
- Institute of Agro-products Processing Science and Technology, People’s Republic of China
| | - Fengju ZHANG
- Institute of Agro-products Processing Science and Technology, People’s Republic of China
| | - Yongliang LUO
- Agriculture, Rural and Forestry Bureau of Pidu District, People’s Republic of China
| | - Zebo YANG
- Institute of Agro-products Processing Science and Technology, People’s Republic of China
| | - Xiaoping ZHANG
- College of Resources, Sichuan Agricultural University, People’s Republic of China
| | - Zhihua LI
- Institute of Agro-products Processing Science and Technology, People’s Republic of China
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Kumar V, Bahuguna A, Ramalingam S, Dhakal G, Shim JJ, Kim M. Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation. Crit Rev Food Sci Nutr 2021; 62:5395-5412. [PMID: 34955062 DOI: 10.1080/10408398.2021.2010647] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Aflatoxins are carcinogenic secondary metabolites produced by Aspergillus section Flavi that contaminates a wide variety of food and feed products and is responsible for serious health and economic consequences. Fermented foods are prepared with a wide variety of substrates over a long fermentation time and are thus vulnerable to contamination by aflatoxin-producing fungi, leading to the production of aflatoxin B1. The mitigation and control of aflatoxin is currently a prime focus for developing safe aflatoxin-free food. This review summarizes the role of major aflatoxin-degrading enzymes such as laccase, peroxidase, and lactonase, and microorganisms in the context of their application in food. A putative mechanism of enzyme-mediated aflatoxin degradation and toxicity evaluation of the degraded products are also extensively discussed to evaluate the safety of degradation processes for food applications. The review also describes aflatoxin-degrading microorganisms isolated from fermented products and investigates their applicability in food as aflatoxin preventing agents. Furthermore, a summary of recent technological advancements in protein engineering, nanozymes, in silico and statistical optimization approaches are explored to improve the industrial applicability of aflatoxin-degrading enzymes.
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Affiliation(s)
- Vishal Kumar
- Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, Republic of Korea
| | - Ashutosh Bahuguna
- Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, Republic of Korea
| | - Srinivasan Ramalingam
- Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, Republic of Korea
| | - Ganesh Dhakal
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, Republic of Korea
| | - Jae-Jin Shim
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, Republic of Korea
| | - Myunghee Kim
- Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, Republic of Korea
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14
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Zhu Y, Guo Y, Yang F, Zhou C, Tang C, Zhou G. Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins. Int J Food Microbiol 2021; 359:109422. [PMID: 34634729 DOI: 10.1016/j.ijfoodmicro.2021.109422] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/07/2021] [Accepted: 09/20/2021] [Indexed: 01/19/2023]
Abstract
Ham fermentation relies on environmental and indigenous microorganisms forming a rich microbiome, which is pivotal to taste and flavor formation. Previous studies have focused on the appearance of differences of microorganisms and metabolites, this study aims to establish the relationship between microorganisms and metabolites over a period of two years in the fermentation of hams from Jinghua (JH2), Xuanwei (XW2), Rugao (RG2), Iberian (IB2) and Parma (PA2). We profiled bacterial communities by sequencing the V3-V4 region of the 16S rRNA genes and metabolites were analyzed using LC-Q-TOF-MS. LefSe analysis showed that different biomarkers in five ham groups. OPLS analysis showed that most differential metabolites are amino acids and were associated with four metabolic pathways. Correlation analysis implies a firm positive relationship between microorganisms and metabolites. This study provides novel insights into the taste and flavor quality of dry-cured hams of different origins due to fermentation.
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Affiliation(s)
- Yingying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China; Suzhou University Student Nutrition and Health Promotion Base, Center of Food Nutrition and Safety, Department of Food Nutrition and Test, Suzhou Vocational University, Suzhou, Jiangsu 215104, PR China
| | - Yun Guo
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Fenghong Yang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Changyu Zhou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Changbo Tang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
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15
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Link T, Vogel RF, Ehrmann MA. The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation. BMC Microbiol 2021; 21:320. [PMID: 34798831 PMCID: PMC8605565 DOI: 10.1186/s12866-021-02381-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Accepted: 11/03/2021] [Indexed: 02/03/2023] Open
Abstract
BACKGROUND Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds. RESULTS In this study we characterized six strains of T. halophilus isolated from lupine moromi fermentations in terms of their adaptation towards this fermentation environment, salt tolerance and production of biogenic amines. Phylogenic and genomic analysis revealed three distinctive lineages within the species T. halophilus with no relation to their isolation source, besides the lineage of T. halophilus subsp. flandriensis. All isolated strains from lupine moromi belong to one lineage in that any of the type strains are absent. The strains form lupine moromi could not convincingly be assigned to one of the current subspecies. Taken together with strain specific differences in the carbohydrate metabolism (arabinose, mannitol, melibiose, gluconate, galactonate) and amino acid degradation pathways such as arginine deiminase pathway (ADI) and the agmatine deiminase pathway (AgDI) the biodiversity in the species of T. halophilus is greater than expected. Among the new strains, some strains have a favorable combination of traits wanted in a starter culture. CONCLUSIONS Our study characterized T. halophilus strains that were isolated from lupine fermentation. The lupine moromi environment appears to select strains with specific traits as all of the strains are phylogenetically closely related, which potentially can be used as a starter culture for lupine moromi. We also found that the strains can be clearly distinguished phylogenetically and phenotypically from the type strains of both subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis.
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Affiliation(s)
- Tobias Link
- Lehrstuhl für Mikrobiologie, Technische Universität München, 85354, Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl für Mikrobiologie, Technische Universität München, 85354, Freising, Germany
| | - Matthias A Ehrmann
- Lehrstuhl für Mikrobiologie, Technische Universität München, 85354, Freising, Germany.
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16
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Wang L, Huang W, Sha Y, Yin H, Liang Y, Wang X, Shen Y, Wu X, Wu D, Wang J. Co-Cultivation of Two Bacillus Strains for Improved Cell Growth and Enzyme Production to Enhance the Degradation of Aflatoxin B 1. Toxins (Basel) 2021; 13:toxins13070435. [PMID: 34206659 PMCID: PMC8309871 DOI: 10.3390/toxins13070435] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 06/15/2021] [Accepted: 06/18/2021] [Indexed: 11/16/2022] Open
Abstract
Bacillus sp. H16v8 and Bacillus sp. HGD9229 were identified as Aflatoxin B1 (AFB1) degrader in nutrient broth after a 12 h incubation at 37 °C. The degradation efficiency of the two-strain supernatant on 100 μg/L AFB1 was higher than the bacterial cells and cell lysate. Moreover, degradations of AFB1 were strongly affected by the metal ions in which Cu2+ stimulated the degradation and Zn2+ inhibited the degradation. The extracellular detoxifying enzymes produced by co-cultivation of two strains were isolated and purified by ultrafiltration. The molecular weight range of the detoxifying enzymes was 20-25 kDa by SDS-PAGE. The co-culture of two strains improved the total cell growth with the enhancement of the total protein content and detoxifying enzyme production. The degradation efficiency of the supernatant from mixed cultures increased by 87.7% and 55.3% compared to Bacillus sp. H16v8 and HGD9229, individually. Moreover, after the degradation of AFB1, the four products of the lower toxicity were identified by LC-Triple TOF-MS with the two proposed hypothetical degradation pathways.
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Affiliation(s)
- Le Wang
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; (L.W.); (W.H.); (Y.S.); (Y.L.); (X.W.); (Y.S.); (X.W.)
| | - Wei Huang
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; (L.W.); (W.H.); (Y.S.); (Y.L.); (X.W.); (Y.S.); (X.W.)
| | - Yu Sha
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; (L.W.); (W.H.); (Y.S.); (Y.L.); (X.W.); (Y.S.); (X.W.)
| | - Haicheng Yin
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; (L.W.); (W.H.); (Y.S.); (Y.L.); (X.W.); (Y.S.); (X.W.)
- Correspondence: (H.Y.); (J.W.)
| | - Ying Liang
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; (L.W.); (W.H.); (Y.S.); (Y.L.); (X.W.); (Y.S.); (X.W.)
| | - Xin Wang
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; (L.W.); (W.H.); (Y.S.); (Y.L.); (X.W.); (Y.S.); (X.W.)
| | - Yan Shen
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; (L.W.); (W.H.); (Y.S.); (Y.L.); (X.W.); (Y.S.); (X.W.)
| | - Xingquan Wu
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; (L.W.); (W.H.); (Y.S.); (Y.L.); (X.W.); (Y.S.); (X.W.)
| | - Dapeng Wu
- School of Environment, Henan Normal University, Xinxiang 453001, China;
| | - Jinshui Wang
- College of Biological Engineering, National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; (L.W.); (W.H.); (Y.S.); (Y.L.); (X.W.); (Y.S.); (X.W.)
- Correspondence: (H.Y.); (J.W.)
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17
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Qin X, Su X, Tu T, Zhang J, Wang X, Wang Y, Wang Y, Bai Y, Yao B, Luo H, Huang H. Enzymatic Degradation of Multiple Major Mycotoxins by Dye-Decolorizing Peroxidase from Bacillus subtilis. Toxins (Basel) 2021; 13:toxins13060429. [PMID: 34205294 PMCID: PMC8235724 DOI: 10.3390/toxins13060429] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/09/2021] [Accepted: 06/16/2021] [Indexed: 12/28/2022] Open
Abstract
The co-occurrence of multiple mycotoxins, including aflatoxin B1 (AFB1), zearalenone (ZEN) and deoxynivalenol (DON), widely exists in cereal-based animal feed and food. At present, most reported mycotoxins degrading enzymes target only a certain type of mycotoxins. Therefore, it is of great significance for mining enzymes involved in the simultaneous degradation of different types of mycotoxins. In this study, a dye-decolorizing peroxidase-encoding gene BsDyP from Bacillus subtilis SCK6 was cloned and expressed in Escherichia coli BL21/pG-Tf2. The purified recombinant BsDyP was capable of oxidizing various substrates, including lignin phenolic model compounds 2,6-dimethylphenol and guaiacol, the substrate 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), anthraquinone dye reactive blue 19 and azo dye reactive black 5, as well as Mn2+. In addition, BsDyP could efficiently degrade different types of mycotoxins, including AFB1, ZEN and DON, in presence of Mn2+. More important, the toxicities of their corresponding enzymatic degradation products AFB1-diol, 15-OH-ZEN and C15H18O8 were significantly lower than AFB1, ZEN and DON. In summary, these results proved that BsDyP was a promising candidate for the simultaneous degradation of multiple mycotoxins in animal feed and food.
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18
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Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation. FERMENTATION 2021. [DOI: 10.3390/fermentation7020093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The microbiota involved in Korean soy paste (doenjang) fermentation are the key factors determining its quality aspects. In this study, doenjang was prepared by adding three different herbs (Peppermint, Korean mint, and Coriander), and their effect on the microbiota composition was evaluated by 16S rRNA metagenomic analyses. The β-diversity statistics indicated clear distinctions in the doenjang microbiota after the addition of herbs. A microbial composition analysis revealed that Tetragenococcus was among the dominant genera in the four doenjang groups, with a relatively higher abundance in the Korean mint group. In the Peppermint and Korean mint doenjang groups, the levels of undesirable microbes, such as opportunistic pathogens belonging to the genera Sphingobacterium and Pantoea, were significantly reduced. Additionally, other desirable microbes that are known to exhibit beneficial properties and produce bioactive compounds, such as Saccharopolyspora and Buttiauxella, were present at significantly higher levels. Significant negative correlations between members of the Bacillaceae and Halomonadaceae, Lactobacillaceae and Tissierellaceae, and the Lacobacillaceae and Erwiniaceae families were observed, indicating possible antagonistic relationships. Taken together, our results demonstrated that the incorporation of herbs, particularly Peppermint and Korean mint, during doenjang fermentation resulted in significant shifts in the microbial composition and could be utilized for beneficial effect on its fermentation.
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19
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Yang H, Zhang L, Li J, Jin Y, Zou J, Huang J, Zhou R, Huang M, Wu C. Cell surface properties and transcriptomic analysis of cross protection provided between heat adaptation and acid stress in Tetragenococcus halophilus. Food Res Int 2021; 140:110005. [PMID: 33648238 DOI: 10.1016/j.foodres.2020.110005] [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: 07/13/2020] [Revised: 12/01/2020] [Accepted: 12/08/2020] [Indexed: 11/16/2022]
Abstract
Cross protection is a widely existed phenomenon in microorganisms which subjected to a mild stress develop tolerance to other stresses, yet the underlying mechanisms for this protection have not been fully elucidated. Here, we report that heat preadaptation induced cross protection against acid stress in Tetragenococcus halophilus, and the cross protective mechanisms were revealed based on cell surface characterizations and transcriptomic analysis. The results showed that heat preadaptation of T. halophilus at 45 °C for 1.5 h improved the acid tolerance of cells at pH 2.5, and the preadapted cells exhibited higher pHi compared with the un-preadapted cells during acid stress. Analysis of the cell surface properties suggested that the heat-treated cells displayed smoother surface, lower roughness and higher integrity than those of untreated cells. Meanwhile, the distributions of membrane fatty acids also changed in response to acid stress, and the treated cells reveled lower ratio of unsaturated to saturated fatty acids. RNA-Sequencing was employed to further elucidate the cross protective mechanism induced by heat preadaptation, and the results showed that the differentially expressed genes (DGEs) were mainly involved in cellular metabolism and membrane transport during heat preadaptation. A detailed analysis of gene expression profile of cells between heat treated and untreated revealed that genes associated with energy metabolism, amino acid metabolism and genetic information processing were induced upon heat stress. Results presented in this study may broaden our understanding on cross protection and provide a potential strategy to enhance the performance of cells during industrial processes.
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Affiliation(s)
- Huan Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Liang Zhang
- Luzhou Laojiao Group Co., Ltd, Luzhou 646000, China
| | - Jinsong Li
- Luzhou Laojiao Group Co., Ltd, Luzhou 646000, China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | | | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Mingquan Huang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
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20
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Qiu T, Wang H, Yang Y, Yu J, Ji J, Sun J, Zhang S, Sun X. Exploration of biodegradation mechanism by AFB1-degrading strain Aspergillus niger FS10 and its metabolic feedback. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107609] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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21
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Guan Y, Chen J, Nepovimova E, Long M, Wu W, Kuca K. Aflatoxin Detoxification Using Microorganisms and Enzymes. Toxins (Basel) 2021; 13:toxins13010046. [PMID: 33435382 PMCID: PMC7827145 DOI: 10.3390/toxins13010046] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 12/12/2022] Open
Abstract
Mycotoxin contamination causes significant economic loss to food and feed industries and seriously threatens human health. Aflatoxins (AFs) are one of the most harmful mycotoxins, which are produced by Aspergillus flavus, Aspergillus parasiticus, and other fungi that are commonly found in the production and preservation of grain and feed. AFs can cause harm to animal and human health due to their toxic (carcinogenic, teratogenic, and mutagenic) effects. How to remove AF has become a major problem: biological methods cause no contamination, have high specificity, and work at high temperature, affording environmental protection. In the present research, microorganisms with detoxification effects researched in recent years are reviewed, the detoxification mechanism of microbes on AFs, the safety of degrading enzymes and reaction products formed in the degradation process, and the application of microorganisms as detoxification strategies for AFs were investigated. One of the main aims of the work is to provide a reliable reference strategy for biological detoxification of AFs.
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Affiliation(s)
- Yun Guan
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China; (Y.G.); (J.C.)
| | - Jia Chen
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China; (Y.G.); (J.C.)
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
| | - Miao Long
- Key Laboratory of Zoonosis of Liaoning Province, College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China; (Y.G.); (J.C.)
- Correspondence: (M.L.); (W.W.); (K.K.)
| | - Wenda Wu
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
- MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (M.L.); (W.W.); (K.K.)
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;
- Correspondence: (M.L.); (W.W.); (K.K.)
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22
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Fang Q, Du M, Chen J, Liu T, Zheng Y, Liao Z, Zhong Q, Wang L, Fang X, Wang J. Degradation and Detoxification of Aflatoxin B1 by Tea-Derived Aspergillus niger RAF106. Toxins (Basel) 2020; 12:toxins12120777. [PMID: 33291337 PMCID: PMC7762301 DOI: 10.3390/toxins12120777] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 12/02/2020] [Indexed: 11/16/2022] Open
Abstract
Microbial degradation is an effective and attractive method for eliminating aflatoxin B1 (AFB1), which is severely toxic to humans and animals. In this study, Aspergillus niger RAF106 could effectively degrade AFB1 when cultivated in Sabouraud dextrose broth (SDB) with contents of AFB1 ranging from 0.1 to 4 μg/mL. Treatment with yeast extract as a nitrogen source stimulated the degradation, but treatment with NaNO3 and NaNO2 as nitrogen sources and lactose and sucrose as carbon sources suppressed the degradation. Moreover, A. niger RAF106 still degraded AFB1 at initial pH values that ranged from 4 to 10 and at cultivation temperatures that ranged from 25 to 45 °C. In addition, intracellular enzymes or proteins with excellent thermotolerance were verified as being able to degrade AFB1 into metabolites with low or no mutagenicity. Furthermore, genomic sequence analysis indicated that the fungus was considered to be safe owing to the absence of virulence genes and the gene clusters for the synthesis of mycotoxins. These results indicate that A. niger RAF106 and its intracellular enzymes or proteins have a promising potential to be applied commercially in the processing and industry of food and feed to detoxify AFB1.
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Affiliation(s)
- Qian’an Fang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Q.F.); (M.D.); (J.C.); (T.L.); (Y.Z.); (Z.L.); (Q.Z.); (L.W.)
| | - Minru Du
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Q.F.); (M.D.); (J.C.); (T.L.); (Y.Z.); (Z.L.); (Q.Z.); (L.W.)
| | - Jianwen Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Q.F.); (M.D.); (J.C.); (T.L.); (Y.Z.); (Z.L.); (Q.Z.); (L.W.)
| | - Tong Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Q.F.); (M.D.); (J.C.); (T.L.); (Y.Z.); (Z.L.); (Q.Z.); (L.W.)
| | - Yong Zheng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Q.F.); (M.D.); (J.C.); (T.L.); (Y.Z.); (Z.L.); (Q.Z.); (L.W.)
| | - Zhenlin Liao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Q.F.); (M.D.); (J.C.); (T.L.); (Y.Z.); (Z.L.); (Q.Z.); (L.W.)
- Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou 510642, China
| | - Qingping Zhong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Q.F.); (M.D.); (J.C.); (T.L.); (Y.Z.); (Z.L.); (Q.Z.); (L.W.)
- Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou 510642, China
| | - Li Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Q.F.); (M.D.); (J.C.); (T.L.); (Y.Z.); (Z.L.); (Q.Z.); (L.W.)
- Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou 510642, China
| | - Xiang Fang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Q.F.); (M.D.); (J.C.); (T.L.); (Y.Z.); (Z.L.); (Q.Z.); (L.W.)
- Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou 510642, China
- Correspondence: (X.F.); (J.W.)
| | - Jie Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Q.F.); (M.D.); (J.C.); (T.L.); (Y.Z.); (Z.L.); (Q.Z.); (L.W.)
- Lingnan Guangdong Laboratory of Modern Agriculture, Guangzhou 510642, China
- Guangdong Open Laboratory of Applied Microbiology, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
- Correspondence: (X.F.); (J.W.)
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Cai M, Qian Y, Chen N, Ling T, Wang J, Jiang H, Wang X, Qi K, Zhou Y. Detoxification of aflatoxin B1 by Stenotrophomonas sp. CW117 and characterization the thermophilic degradation process. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2020; 261:114178. [PMID: 32097790 DOI: 10.1016/j.envpol.2020.114178] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/10/2020] [Accepted: 02/11/2020] [Indexed: 06/10/2023]
Abstract
Mycotoxins are high toxic, widely distributed contaminants in foodstuff. In this study, a aflatoxin B1 (AFB1) degrading strain S. acidoaminiphila CW117 was screened, and its detoxification characteristics were investigated. Substrate AFB1 at 45 μg/L was degraded by CW117 within 24 h; meanwhile, 4.1 mg/L AFB1 was almost degraded within 48 h. After 24 h degradation, the biotoxicity of the detoxified culture was eliminated. Strain CW117 efficient degradation to AFB1 (especially to low AFB1 concentrations) suggested its potential significance to detoxification development on food and feedstuff. The active degradation components present in the cell-free supernatant. The degradation ratio increased constantly with increasing incubation temperature raised (0-90 °C) and was even stable at 90 °C. Degradation was optimal at pH 6-7, and was only partially inhibited by metal-chelators (EDTA and EGTA), proteinase K, and a protein denaturant (sodium dodecyl sulfate, SDS). The recombinant laccase rLC1 (0.5 mg/mL) from CW117 degraded 29.3% of AFB1 within 24 h; however, the cell-free supernatant degraded 76.7% of the toxin in same time, with much lower protein content. The results indicated the CW117 degrades AFB1 via a combination of enzymes and micro-molecule oxides.
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Affiliation(s)
- Mengyu Cai
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei, 230036, China
| | - Yingying Qian
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei, 230036, China
| | - Nan Chen
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei, 230036, China
| | - Tiejun Ling
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei, 230036, China
| | - Jingjing Wang
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei, 230036, China
| | - Hong Jiang
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei, 230036, China
| | - Xu Wang
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei, 230036, China
| | - Kezong Qi
- Anhui Province Key Laboratory of Veterinary Pathobiology and Disease Control, Anhui Agricultural University, Heifei, 230036, China
| | - Yu Zhou
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei, 230036, China; Shanghai Key Laboratory of Bio-Energy Crops, Shanghai University, Shanghai, 200444, China.
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Zhang L, Che Z, Xu W, Yue P, Li R, Li Y, Pei X, Zeng P. Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine. Food Microbiol 2020; 86:103342. [DOI: 10.1016/j.fm.2019.103342] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 07/23/2019] [Accepted: 09/24/2019] [Indexed: 01/19/2023]
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Zhang L, Zhang L, Xu Y. Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2782-2790. [PMID: 32020610 DOI: 10.1002/jsfa.10310] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 01/30/2020] [Accepted: 02/05/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Soy sauce is a well-known condiment worldwide. However, the high salt content in soy sauce contributes to the high intake of sodium salt, which usually results in high blood pressure. High salt soy sauce usually has the better quality (aroma and taste) than low salt. Tetragenococcus halophilus and Candida versatilis are important starters for soy sauce fermentation. It is of urgent need to explore what the effect of these two strains on the aroma- and taste-attributes of soy sauce to achieve high quality fermentation with low salt. RESULTS In this study, aroma-active and taste compounds in soy sauce were reviewed and listed. Then, soy sauce fermentation inoculated with different combinations of T. halophilus (at different inoculated time) and C. versatilis were completed. Aroma-active and taste compounds in different samples were quantified. Multivariate analysis was used to analyze these data. The aroma-active compounds which were highly related to the inoculation of T. halophilus and C. versatilis were found. Meanwhile, the addition time of T. halophilus could also be highly related to the production of aroma-active compounds. More importantly, T. halophilus was highly correlated with the production of umami-taste compounds in soy sauce, including aspartic acid, glutamic acid, alanine and N -succinyl-glutamic acid. CONCLUSION These results will provide a better understanding of the effects of T. halophilus and C. versatilis on the formation of significant aroma-active and umami-taste constituents in soy sauce. Furthermore, it will be helpful to realize fermentative control of soy sauce with high quality at low salt. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lijie Zhang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Ling Zhang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi, China
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Aflatoxin B 1 degradation by microorganisms isolated from Kombucha culture. Toxicon 2020; 179:76-83. [PMID: 32345454 DOI: 10.1016/j.toxicon.2020.03.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/07/2020] [Accepted: 03/10/2020] [Indexed: 12/13/2022]
Abstract
Aflatoxin B1 (AFB1) is the most harmful mycotoxin. Aflatoxin occurrence in tea makes this beverage unsuitable for consumption and presented risks to human health. Therefore, researches in aflatoxin microbial degradation are necessary to overcome this problem. Kombucha beverage is associated with health promoting effects. Thus, novel strains (Lactic acid bacteria and yeasts) were isolated from a Kombucha culture and assessed for AFB1 degradation in the liquid medium (Man Rogosa and Sharpe broth, yeast extract peptone dextrose broth and black tea). The main strains involved in AFB1 decontamination were identified based on DNA sequencing and the toxicity of the new products was evaluated on Hep2 cells and on Brine shrimp (Artemia salina). Our results showed that after 7 days of fermentation, kombucha was able to degrade 97% of AFB1 in black tea. Moreover, the effective yeasts present in Kombucha were identified as Pichia occidentalis, Candida sorboxylosa and Hanseniaspora opuntiae and the highest AFB1 degradation capacity was accorded to P. occidentalis (59%) when cultivated in black tea. Data on cytotoxicity tests on Hep2 cells and Brine shrimp (Artemia salina) showed that the biodegraded products were less toxic than pure AFB1. These findings suggest that, kombucha isolated strains could be potential candidates for application in the food and feed industry with a potential aflatoxin B1 detoxification properties.
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27
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Complicated interactions between bio-adsorbents and mycotoxins during mycotoxin adsorption: Current research and future prospects. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Lu Y, Yang L, Yang G, Chi Y, Sun Q, He Q. Insight into the Fermentation of Chinese Horse Bean-chili-paste. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717525] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Yunhao Lu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Linzi Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Guohua Yang
- Sichuan Dandan Pixian-douban Co.; Ltd., Chengdu, P. R. China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Qun Sun
- College of Life Sciences, Sichuan University, Chengdu, P. R. China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
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29
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Review: Biotechnology of mycotoxins detoxification using microorganisms and enzymes. Toxicon 2019; 160:12-22. [DOI: 10.1016/j.toxicon.2019.02.001] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 12/23/2018] [Accepted: 02/03/2019] [Indexed: 01/22/2023]
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