1
|
Murtaza B, Wang L, Li X, Nawaz MY, Saleemi MK, Khatoon A, Yongping X. Recalling the reported toxicity assessment of deoxynivalenol, mitigating strategies and its toxicity mechanisms: Comprehensive review. Chem Biol Interact 2024; 387:110799. [PMID: 37967807 DOI: 10.1016/j.cbi.2023.110799] [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: 09/18/2023] [Revised: 11/04/2023] [Accepted: 11/07/2023] [Indexed: 11/17/2023]
Abstract
Mycotoxins frequently contaminate a variety of food items, posing significant concerns for both food safety and public health. The adverse consequences linked to poisoning from these substances encompass symptoms such as vomiting, loss of appetite, diarrhea, the potential for cancer development, impairments to the immune system, disruptions in neuroendocrine function, genetic damage, and, in severe cases, fatality. The deoxynivalenol (DON) raises significant concerns for both food safety and human health, particularly due to its potential harm to vital organs in the body. It is one of the most prevalent fungal contaminants found in edible items used by humans and animals globally. The presence of harmful mycotoxins, including DON, in food has caused widespread worry. Altered versions of DON have arisen as possible risks to the environment and well-being, as they exhibit a greater propensity to revert back to the original mycotoxins. This can result in the buildup of mycotoxins in both animals and humans, underscoring the pressing requirement for additional investigation into the adverse consequences of these modified mycotoxins. Furthermore, due to the lack of sufficient safety data, accurately evaluating the risk posed by modified mycotoxins remains challenging. Our review study delves into conjugated forms of DON, exploring its structure, toxicity, control strategies, and a novel animal model for assessing its toxicity. Various toxicities, such as acute, sub-acute, chronic, and cellular, are proposed as potential mechanisms contributing to the toxicity of conjugated forms of DON. Additionally, the study offers an overview of DON's toxicity mechanisms and discusses its widespread presence worldwide. A thorough exploration of the health risk evaluation associated with conjugated form of DON is also provided in this discussion.
Collapse
Affiliation(s)
- Bilal Murtaza
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China.
| | - Lili Wang
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China; Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian, 116600, China
| | - Xiaoyu Li
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China; Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian, 116600, China
| | | | | | - Aisha Khatoon
- Department of Pathology, University of Agriculture, Faisalabad, Pakistan
| | - Xu Yongping
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China; Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian, 116600, China.
| |
Collapse
|
2
|
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.
Collapse
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
| |
Collapse
|
3
|
Hu J, Wang G, Hou M, Du S, Han J, Yu Y, Gao H, He D, Shi J, Lee YW, Mohamed SR, Dawood DH, Hong Q, Liu X, Xu J. New Hydrolase from Aeromicrobium sp. HA for the Biodegradation of Zearalenone: Identification, Mechanism, and Application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2411-2420. [PMID: 36701132 DOI: 10.1021/acs.jafc.2c06410] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Zearalenone (ZEN) is an estrogenic mycotoxin most frequently found in cereals that can cause reproductive disorders in livestock and pose a severe threat to animal husbandry. In this study, we isolated a ZEN-degrading Aeromicrobium strain from soil and found that ZenH, a hydrolase, is responsible for the hydrolysis of ZEN through comparative proteomics and biochemical studies. ZenH exhibited the highest similarity with lactone hydrolase ZHD607 from Phialophora americana at 21.52%. ZenH displayed maximal enzymatic activity at pH 7.0 and 55 °C with a Michaelis constant of 12.64 μM. The catalytic triad of ZenH was identified as S117-D142-H292 by molecular docking and site-directed mutagenesis. ZenH catalyzed the hydrolysis of ZEN to a novel metabolite, (S,E)-4-hydroxy-2-(10-hydroxy-6-oxoundec-1-en-1-yl)-7-oxabicyclo[4.2.0]octa-1,3,5-trien-8-one, which exhibited significantly lower estrogenic toxicity than ZEN. This study illustrates a novel ZEN-degrading enzyme and reveals a new degradation product. Furthermore, the enzyme showed good potential for detoxifying ZEN during food processing.
Collapse
Affiliation(s)
- Junqiang Hu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
- College of Life Science, Nanjing Agriculture University, Nanjing210095, People's Republic of China
| | - Gang Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang212013, Jiangsu, People's Republic of China
| | - Mingxuan Hou
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
| | - Shilong Du
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
| | - Jun Han
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
| | - Yangguang Yu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang212013, Jiangsu, People's Republic of China
| | - Hongxia Gao
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang212013, Jiangsu, People's Republic of China
| | - Dan He
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
| | - Jianrong Shi
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
| | - Yin-Won Lee
- School of Agricultural Biotechnology, Seoul National University, Seoul08826, Republic of Korea
| | - Sherif Ramzy Mohamed
- Food Industries and Nutrition Research Institute, Food Toxicology and Contaminants Department, National Research Centre, Tahreer St., Dokki, Giza12411, Egypt
| | - Dawood H Dawood
- Department of Agriculture Chemistry, Faculty of Agriculture, Mansoura University, Mansoura35516, Egypt
| | - Qing Hong
- College of Life Science, Nanjing Agriculture University, Nanjing210095, People's Republic of China
| | - Xin Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang212013, Jiangsu, People's Republic of China
| | - Jianhong Xu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs /Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing210014, People's Republic of China
- College of Life Science, Nanjing Agriculture University, Nanjing210095, People's Republic of China
| |
Collapse
|
4
|
Ji J, Yu J, Ye Y, Sheng L, Fang J, Yang Y, Sun X. Biodegradation methods and product analysis of zearalenone and its future development trend: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
5
|
Murtaza B, Li X, Dong L, Javed MT, Xu L, Saleemi MK, Li G, Jin B, Cui H, Ali A, Wang L, Xu Y. Microbial and enzymatic battle with food contaminant zearalenone (ZEN). Appl Microbiol Biotechnol 2022; 106:4353-4365. [PMID: 35705747 DOI: 10.1007/s00253-022-12009-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/31/2022] [Accepted: 06/01/2022] [Indexed: 11/25/2022]
Abstract
Zearalenone (ZEN) contamination of various foods and feeds is an important global problem. In some animals and humans, ZEN causes significant health issues in addition to massive economic losses, annually. Therefore, removal or degradation of the ZEN in foods and feeds is required to be done. The conventional physical and chemical methods have some serious issues including poor efficiency, decrease in nutritional value, palatability of feed, and use of costly equipment. Research examined microbes from diverse media for their ability to degrade zearalenone and other toxins, and the findings of several investigations revealed that enzymes produced from microbes play a significant role in the degradation of mycotoxins. In established bacterial hosts, genetically engineered technique was used to enhance heterologously produced degrading enzymes. Then, the bio-degradation of ZEN by the use of micro-organisms or their enzymes is much more advantageous and is close to nature and ecofriendly. Furthermore, an effort is made to put forward the work done by different scientists on the biodegradation of ZEN by the use of fungi, yeast, bacteria, and/or their enzymes to degrade the ZEN to non-toxic products. KEY POINTS: •Evolved microbial strains degraded ZEA more quickly •Different degrading properties were studied.
Collapse
Affiliation(s)
- Bilal Murtaza
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China
| | - Xiaoyu Li
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China.,Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian, 116600, China
| | - Liming Dong
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | | | - Le Xu
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China
| | | | - Gen Li
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China
| | - Bowen Jin
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China
| | - Huijing Cui
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China
| | - Ashiq Ali
- Department of Pathology, University of Agriculture, Faisalabad, Pakistan
| | - Lili Wang
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China.,Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian, 116600, China
| | - Yongping Xu
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China. .,Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian, 116600, China.
| |
Collapse
|
6
|
Su X, Li F, Gong Y, Dai M, Pan W, Zhang B. Physical and chemical properties of soy protein isolates treated with sodium sulphite under low temperature extrusion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Xiaofang Su
- Institute of Food Science and Technology Chinese Academy of Agriculture Science/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Department of Research & Development Hangzhou Niuquxing Biological Technology Co., Ltd. Hangzhou 311234 China
| | - Fang Li
- Institute of Food Science and Technology Chinese Academy of Agriculture Science/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Yanfei Gong
- Institute of Food Science and Technology Chinese Academy of Agriculture Science/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Meiyao Dai
- Institute of Food Science and Technology Chinese Academy of Agriculture Science/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Weichun Pan
- The school of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Bo Zhang
- Institute of Food Science and Technology Chinese Academy of Agriculture Science/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| |
Collapse
|
7
|
Lyagin I, Efremenko E. Enzymes for Detoxification of Various Mycotoxins: Origins and Mechanisms of Catalytic Action. Molecules 2019; 24:E2362. [PMID: 31247992 PMCID: PMC6651818 DOI: 10.3390/molecules24132362] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 06/14/2019] [Accepted: 06/24/2019] [Indexed: 11/16/2022] Open
Abstract
Mycotoxins are highly dangerous natural compounds produced by various fungi. Enzymatic transformation seems to be the most promising method for detoxification of mycotoxins. This review summarizes current information on enzymes of different classes to convert various mycotoxins. An in-depth analysis of 11 key enzyme mechanisms towards dozens of major mycotoxins was realized. Additionally, molecular docking of mycotoxins to enzymes' active centers was carried out to clarify some of these catalytic mechanisms. Analyzing protein homologues from various organisms (plants, animals, fungi, and bacteria), the prevalence and availability of natural sources of active biocatalysts with a high practical potential is discussed. The importance of multifunctional enzyme combinations for detoxification of mycotoxins is posed.
Collapse
Affiliation(s)
- Ilya Lyagin
- Faculty of Chemistry, Lomonosov Moscow State University, Moscow 119991, Russia
- Emanuel Institute of Biochemical Physics, RAS, Moscow 119334, Russia
| | - Elena Efremenko
- Faculty of Chemistry, Lomonosov Moscow State University, Moscow 119991, Russia.
- Emanuel Institute of Biochemical Physics, RAS, Moscow 119334, Russia.
| |
Collapse
|
8
|
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]
|
9
|
He M, Li Y, Pi F, Ji J, He X, Zhang Y, Sun X. A novel detoxifying agent: Using rice husk carriers to immobilize zearalenone-degrading enzyme from Aspergillus niger FS10. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.042] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|