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Efremenko E, Senko O, Maslova O, Lyagin I, Aslanli A, Stepanov N. Destruction of Mycotoxins in Poultry Waste under Anaerobic Conditions within Methanogenesis Catalyzed by Artificial Microbial Consortia. Toxins (Basel) 2023; 15:toxins15030205. [PMID: 36977096 PMCID: PMC10058804 DOI: 10.3390/toxins15030205] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 02/24/2023] [Accepted: 03/06/2023] [Indexed: 03/30/2023] Open
Abstract
To reduce the toxicity of modern feeds polluted by mycotoxins, various sorbents are added to them when feeding animals. A part of the mycotoxins is excreted from the body of animals with these sorbents and remains in the manure. As a result, bulk animal wastes containing mixtures of mycotoxins are formed. It is known that it is partially possible to decrease the initial concentration of mycotoxins in the process of anaerobic digestion (AD) of contaminated methanogenic substrates. The aim of this review was to analyze the recent results in destruction of mycotoxins under the action of enzymes present in cells of anaerobic consortia catalyzing methanogenesis of wastes. The possible improvement of the functioning of the anaerobic artificial consortia during detoxification of mycotoxins in the bird droppings is discussed. Particular attention was paid to the possibility of effective functioning of microbial enzymes that catalyze the detoxification of mycotoxins, both at the stage of preparation of poultry manure for methanogenesis and directly in the anaerobic process itself. The sorbents with mycotoxins which appeared in the poultry wastes composed one of the topics of interest in this review. The preliminary alkaline treatment of poultry excreta before processing in AD was considered from the standpoint of effectively reducing the concentrations of mycotoxins in the waste.
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Affiliation(s)
- Elena Efremenko
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
| | - Olga Senko
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
| | - Olga Maslova
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
| | - Ilya Lyagin
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
| | - Aysel Aslanli
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
| | - Nikolay Stepanov
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
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2
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Potential of electrolyzed water to inactivate bread and cheese spoilage fungi. Food Res Int 2022; 162:111931. [DOI: 10.1016/j.foodres.2022.111931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/21/2022]
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3
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Electrolyzed water and gaseous ozone application for the control of microbiological and insect contamination in dried lemon balm: Hygienic and quality aspects. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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4
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Qiu Y, Chen X, Zhang J, Ding Y, Lyu F. Effects of tempering with plasma activated water on the degradation of deoxynivalenol and quality properties of wheat. Food Res Int 2022; 162:112070. [DOI: 10.1016/j.foodres.2022.112070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 09/12/2022] [Accepted: 10/16/2022] [Indexed: 11/04/2022]
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5
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Abou Dib A, Assaf JC, El Khoury A, El Khatib S, Koubaa M, Louka N. Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review. Foods 2022; 11:3304. [PMCID: PMC9601460 DOI: 10.3390/foods11203304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact.
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Affiliation(s)
- Alaa Abou Dib
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
- Department of Food Sciences and Technology, Facuty of Arts and Sciences, Bekaa Campus, Lebanese International University, Khiyara, Bekaa 1108, Lebanon
| | - Jean Claude Assaf
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
| | - André El Khoury
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
- Correspondence: ; Tel.: +9611421389
| | - Sami El Khatib
- Department of Food Sciences and Technology, Facuty of Arts and Sciences, Bekaa Campus, Lebanese International University, Khiyara, Bekaa 1108, Lebanon
| | - Mohamed Koubaa
- TIMR (Integrated Transformations of Renewable Matter), Centre de Recherche Royallieu, Université de Technologie de Compiègne, ESCOM—CS 60319, CEDEX, 60203 Compiègne, France
| | - Nicolas Louka
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
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6
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Deoxynivalenol: An Overview on Occurrence, Chemistry, Biosynthesis, Health Effects and Its Detection, Management, and Control Strategies in Food and Feed. MICROBIOLOGY RESEARCH 2022. [DOI: 10.3390/microbiolres13020023] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Mycotoxins are fungi-produced secondary metabolites that can contaminate many foods eaten by humans and animals. Deoxynivalenol (DON), which is formed by Fusarium, is one of the most common occurring predominantly in cereal grains and thus poses a significant health risk. When DON is ingested, it can cause both acute and chronic toxicity. Acute signs include abdominal pain, anorexia, diarrhea, increased salivation, vomiting, and malaise. The most common effects of chronic DON exposure include changes in dietary efficacy, weight loss, and anorexia. This review provides a succinct overview of various sources, biosynthetic mechanisms, and genes governing DON production, along with its consequences on human and animal health. It also covers the effect of environmental factors on its production with potential detection, management, and control strategies.
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7
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Drishya C, Yoha K, Perumal AB, Moses JA, Anandharamakrishnan C, Balasubramaniam VM. Impact of nonthermal food processing techniques on mycotoxins and their producing fungi. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15444] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- C. Drishya
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - K.S. Yoha
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - Anand Babu Perumal
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - Jeyan A Moses
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - C. Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - V. M. Balasubramaniam
- Department of Food Science and Technology & Department of Food Agricultural and Biological Engineering The Ohio State University Columbus Ohio USA
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8
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Degradation efficiency and products of deoxynivalenol treated by cold plasma and its application in wheat. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108874] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Villarreal-Barajas T, Vázquez-Durán A, Méndez-Albores A. Effectiveness of electrolyzed oxidizing water on fungi and mycotoxins in food. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108454] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Gao H, Niu J, Yang H, Lu Z, Zhou L, Meng F, Lu F, Chen M. Epimerization of Deoxynivalenol by the Devosia Strain A6-243 Assisted by Pyrroloquinoline Quinone. Toxins (Basel) 2021; 14:toxins14010016. [PMID: 35050993 PMCID: PMC8779532 DOI: 10.3390/toxins14010016] [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: 11/21/2021] [Revised: 12/20/2021] [Accepted: 12/22/2021] [Indexed: 11/16/2022] Open
Abstract
Deoxynivalenol (DON) is a secondary metabolite produced by several Fusarium species that is hazardous to humans and animals after entering food chains. In this study, by adding cofactors, the Devosia strain A6-243 is identified as the DON-transforming bacteria from a bacterial consortium with the ability to biotransform DON of Pseudomonas sp. B6-24 and Devosia strain A6-243, and its effect on the biotransformation process of DON is studied. The Devosia strain A6-243 completely biotransformed 100 μg/mL of DON with the assistance of the exogenous addition of PQQ (pyrroloquinoline quinone) within 48 h and produced non-toxic 3-epi-DON (3-epi-deoxynivalenol), while Pseudomonas sp. B6-24 was not able to biotransform DON, but it had the ability to generate PQQ. Moreover, the Devosia strain A6-243 not only degraded DON, but also exhibited the ability to degrade 3-keto-DON (3-keto-deoxynivalenol) with the same product 3-epi-DON, indicating that DON epimerization by the Devosia strain A6-243 is a two-step enzymatic reaction. The most suitable conditions for the biodegradation process of the Devosia strain A6-243 were a temperature of 16–37 °C and pH 7.0–10, with 15–30 μM PQQ. In addition, the Devosia strain A6-243 was found to completely remove DON (6.7 μg/g) from DON-contaminated wheat. The results presented a reference for screening microorganisms with the ability of biotransform DON and laid a foundation for the development of enzymes for the detoxification of mycotoxins in grain and its products.
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11
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Gavahian M, Sheu S, Magnani M, Mousavi Khaneghah A. Emerging technologies for mycotoxins removal from foods: Recent advances, roles in sustainable food consumption, and strategies for industrial applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15922] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science & Technology Pingtung Taiwan, ROC
| | - Shyang‐Chwen Sheu
- Department of Food Science National Pingtung University of Science & Technology Pingtung Taiwan, ROC
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center Federal University of Paraíba João Pessoa Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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12
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Stefanello A, Magrini LN, Lemos JG, Garcia MV, Bernardi AO, Cichoski AJ, Copetti MV. Comparison of electrolized water and multiple chemical sanitizer action against heat-resistant molds (HRM). Int J Food Microbiol 2020; 335:108856. [DOI: 10.1016/j.ijfoodmicro.2020.108856] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 08/20/2020] [Accepted: 08/31/2020] [Indexed: 01/13/2023]
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13
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Zhou Y, Wu S, Wang F, Li Q, He C, Duan N, Wang Z. Assessing the toxicity in vitro of degradation products from deoxynivalenol photocatalytic degradation by using upconversion nanoparticles@TiO 2 composite. CHEMOSPHERE 2020; 238:124648. [PMID: 31524610 DOI: 10.1016/j.chemosphere.2019.124648] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 08/20/2019] [Accepted: 08/22/2019] [Indexed: 06/10/2023]
Abstract
Deoxynivalenol (DON) is one of the most globally prevalent mycotoxins mainly produced by Fusarium species. It can cause pollution to water environmental quality due to its water solubility. Therefore, it is necessary to develop a green and efficient detoxification technology for DON. More importantly, the toxicity of the degradation products should be assessed. Photocatalytic degradation technology has attracted increasing attention in the field of pollutants treatment, especially for wastewater treatment. Herein, the as-prepared NaYF4:Yb,Tm@TiO2 composite (UCNP@TiO2) was employed as a novel photocatalyst for the NIR-enhanced photocatalytic degradation of DON. Three intermediate products were identified by using the ESI/MS analysis and secondary mass spectrogram, with the m/z values of 329.399, 311.243 and 280.913, respectively. Furthermore, the in vitro safety of the product mixtures with various degradation time (30 min, 60 min, 90 min and 120 min) were evaluated through the influences on cell viability, cell morphology, cell cycle, intracellular reactive oxygen species (ROS) level, cell apoptosis and antioxidant capacity of HepG2 cells. There were no significant differences in these investigated indicators between the control (free of DON) and 120 min products treatment. Overall, the results indicated that the toxicity of degradation products after 120 min irradiation was much lower and even nontoxic than that of DON.
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Affiliation(s)
- You Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Shijia Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
| | - Fang Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Qian Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Chuxian He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Nuo Duan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, 214122, China.
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14
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Chen YX, Guo XN, Xing JJ, Sun XH, Zhu KX. Effects of wheat tempering with slightly acidic electrolyzed water on the microbial, biological, and chemical characteristics of different flour streams. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108790] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Zhai Y, Zhong L, Gao H, Lu Z, Bie X, Zhao H, Zhang C, Lu F. Detoxification of Deoxynivalenol by a Mixed Culture of Soil Bacteria With 3 -epi-Deoxynivalenol as the Main Intermediate. Front Microbiol 2019; 10:2172. [PMID: 31616395 PMCID: PMC6764018 DOI: 10.3389/fmicb.2019.02172] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Accepted: 09/04/2019] [Indexed: 11/25/2022] Open
Abstract
Deoxynivalenol (DON) is a widely distributed mycotoxin that frequently occurs in various agricultural raw materials and feeds. DON acts as a virulence factor that accelerates the spread of plant diseases; moreover, its accumulation in grains causes yield loss and serious health problems to humans and livestock. Biodegradation of DON into less- or non-toxic substances using naturally existing microorganisms is considered the best approach for DON detoxification. Although various single isolates and mixed cultures capable of detoxifying DON have been reported, details of the metabolic pathways and the degrading enzymes/coding genes involved are scarce. In this study, we aimed to isolate DON-degrading bacteria from soil samples and explore the mechanisms. Toward this end, 85 soil samples collected from different provinces in China were enriched under aerobic conditions with mineral media containing 50 μg/ml of DON as the sole carbon source. The bacterial consortium LZ-N1 exhibited highly efficient and steady DON-transforming activity. High-throughput sequencing was used to characterize the composition of the involved microflora, and analysis of 16S rRNA sequences indicated that LZ-N1 was composed of at least 11 bacterial genera, with Pseudomonas accounting for nearly half the relative abundance. Coincubation of a mixed culture of two novel strains from the LZ-N1 consortium, namely Pseudomonas sp. Y1 and Lysobacter sp. S1, showed sustained transformation of DON into the metabolite 3-epi-deoxynivalenol, with no degradation products detected after 72 h. The cell-free supernatant, lysate, and cell debris of the mixed culture possessed DON-degrading ability, with the supernatant reaching a DON degradation rate of 100% within 48 h with 50 μg/ml of DON. This is the first report of two-step enzymatic epimerization of DON by a mixed culture, which may provide a new insight into this pathway for future applications in detoxification of DON-contaminated cereals and feed.
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Affiliation(s)
- Yaoyao Zhai
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Lei Zhong
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Hui Gao
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zhaoxin Lu
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaomei Bie
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Haizhen Zhao
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Chong Zhang
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Fengxia Lu
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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16
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Zhai Y, Hu S, Zhong L, Lu Z, Bie X, Zhao H, Zhang C, Lu F. Characterization of Deoxynivalenol Detoxification by Lactobacillus paracasei LHZ-1 Isolated from Yogurt. J Food Prot 2019; 82:1292-1299. [PMID: 31310167 DOI: 10.4315/0362-028x.jfp-18-581] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Deoxynivalenol (DON) is a potent mycotoxin produced by many Fusarium spp. that invade grains during the growth and storage seasons. Lactic acid bacteria have been reported to be capable of removing several toxins, thereby providing an effective detoxification method for possible contaminated substrates. The present study mainly focused on investigating the detoxification characteristics of DON by a Lactobacillus paracasei LHZ-1 strain, which was recently isolated from yogurt with a strong promise of removing DON from liquid culture. The results obtained showed that the cell wall of L. paracasei LHZ-1 can remove up to 40.7% of 50 μg/mL DON, whereas only 10.5 and 8.9% are removed by the culture supernatant or cellular lysate, respectively. Laser scanning confocal microscopy helped to identify the mechanism of DON detoxification by L. paracasei LHZ-1 through cellular adsorption, where DON was found to bind to the surface of bacterial cells to form complexes. In stability tests, about 39 or 99% of bound DON, either to viable bacterial cells or heat-inactivated cells, respectively, was released by methanol extractions, which indicated that the binding force between viable cells and DON could be stronger than it is in heat-inactivated cells. Adsorption kinetics demonstrated that approximately 33% of DON was removed within 20 h, with a maximum adsorption capacity of approximately 50.5 μg/mL in phosphate-buffered solution.
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Affiliation(s)
- Yaoyao Zhai
- College of Food Science and Technology, Nanjing Agricultural University, Xuanwu District, Weigang No. 1, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0002-0810-300X [Y.Z.]; https://orcid.org/0000-0003-0937-9582 [H.Z.])
| | - Shanshan Hu
- College of Food Science and Technology, Nanjing Agricultural University, Xuanwu District, Weigang No. 1, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0002-0810-300X [Y.Z.]; https://orcid.org/0000-0003-0937-9582 [H.Z.])
| | - Lei Zhong
- College of Food Science and Technology, Nanjing Agricultural University, Xuanwu District, Weigang No. 1, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0002-0810-300X [Y.Z.]; https://orcid.org/0000-0003-0937-9582 [H.Z.])
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Xuanwu District, Weigang No. 1, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0002-0810-300X [Y.Z.]; https://orcid.org/0000-0003-0937-9582 [H.Z.])
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agricultural University, Xuanwu District, Weigang No. 1, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0002-0810-300X [Y.Z.]; https://orcid.org/0000-0003-0937-9582 [H.Z.])
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Xuanwu District, Weigang No. 1, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0002-0810-300X [Y.Z.]; https://orcid.org/0000-0003-0937-9582 [H.Z.])
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Xuanwu District, Weigang No. 1, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0002-0810-300X [Y.Z.]; https://orcid.org/0000-0003-0937-9582 [H.Z.])
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Xuanwu District, Weigang No. 1, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0002-0810-300X [Y.Z.]; https://orcid.org/0000-0003-0937-9582 [H.Z.])
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17
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Giacosa S, Gabrielli M, Torchio F, Río Segade S, Moar Grobas AM, Ricauda Aimonino D, Gay P, Gerbi V, Maury C, Rolle L. Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine. Food Res Int 2019; 120:235-243. [DOI: 10.1016/j.foodres.2019.02.034] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 02/15/2019] [Accepted: 02/19/2019] [Indexed: 11/25/2022]
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18
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Comparison of Different Home/Commercial Washing Strategies for Ten Typical Pesticide Residue Removal Effects in Kumquat, Spinach and Cucumber. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16030472. [PMID: 30736280 PMCID: PMC6388112 DOI: 10.3390/ijerph16030472] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 02/01/2019] [Accepted: 02/02/2019] [Indexed: 11/23/2022]
Abstract
Home processing can reduce pesticide residues in agricultural products, and the common forms of treatment include washing, peeling, blanching, and cooking. In this study, the removal effects of tap water, micron calcium solution, alkaline electrolyzed water (AlEW), ozone water, active oxygen, and sodium bicarbonate on 10 typical pesticide residues in kumquat, cucumber, and spinach were investigated. The residue magnitudes were determined by chromatography–tandem mass spectrometry (GC-MS/MS, LC-MS/MS), combined with the QuEChERS pretreatment method. The model tests showed that the results of soaking and greenhouse were close. The removal effects of pesticide residues in kumquat and cucumber washing by alkaline electrolyzed water with a high pH value, micron calcium, and active oxygen solution were better than other washing solutions. The sodium bicarbonate solution, ozone water, and active oxygen solution were more effective in reducing pesticide residues in spinach than others. Active oxygen solution showed a better removal efficiency for the 10 pesticides than other treatments because of its alkalinity and oxidizability. Among the ten pesticides, pyrethroid pesticides had a higher removal rate. Additionally, chlorpyrifos were the most difficult to remove. For the majority of pesticides, the pesticide residue magnitudes showed a gradual reduction when increasing the washing time. The results indicated that alkaline solutions were effective for the reduction of pesticide residues when the washing time was longer than 15 min.
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Ming R, Zhu Y, Deng L, Zhang A, Wang J, Han Y, Chai B, Ren Z. Effect of electrode material and electrolysis process on the preparation of electrolyzed oxidizing water. NEW J CHEM 2018. [DOI: 10.1039/c8nj01076e] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The efficient preparation of EO water can be controlled by different electrode materials and electrolysis processes.
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Affiliation(s)
- Ruoxi Ming
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Yuchan Zhu
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Li Deng
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Ailian Zhang
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Ju Wang
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Yongqi Han
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Bo Chai
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Zhandong Ren
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
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