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Yuan S, Chen Y, Wen A, Liu Q, He Y, Yu H, Guo Y, Cheng Y, Qian H, Xie Y, Yao W. Deciphering the interactions between altertoxins and glutenin based on molecular dynamic simulation: inspiration from detection. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38967243 DOI: 10.1002/jsfa.13707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 05/23/2024] [Accepted: 06/16/2024] [Indexed: 07/06/2024]
Abstract
BACKGROUND Mycotoxin contamination of food has been gaining increasing attention. Hidden mycotoxins that interact with biological macromolecules in food could make the detection of mycotoxins less accurate, potentially leading to the underestimation of the total exposure risk. Interactions of the mycotoxins alternariol (AOH) and alternariol monomethyl ether (AME) with high-molecular glutenin were explored in this study. RESULTS The recovery rates of AOH and AME (1, 2, and 10 μg kg-1) in three types of grains (rice, corn, and wheat) were relatively low. Molecular dynamics (MD) simulations indicated that AOH and AME bound to glutenin spontaneously. Hydrogen bonds and π-π stacking were the primary interaction forces at the binding sites. Alternariol with one additional hydroxyl group exhibited stronger binding affinity to glutenin than AME when analyzing average local ionization energy. The average interaction energy between AOH and glutenin was -80.68 KJ mol-1, whereas that of AME was -67.11 KJ mol-1. CONCLUSION This study revealed the mechanisms of the interactions between AOH (or AME) and high-molecular glutenin using MD and molecular docking. This could be useful in the development of effective methods to detect pollution levels. These results could also play an important role in the evaluation of the toxicological properties of bound altertoxins. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Shaofeng Yuan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Yulun Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Aying Wen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Qingrun Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Yingying He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Hang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - He Qian
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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Tan H, Zhou H, Guo T, Zhou Y, Zhang Y, Yuan R, Ma L. pH-induced interaction mechanism of zearalenone with zein: Binding characteristics, conformational structure and intermolecular forces. Food Chem 2024; 444:138595. [PMID: 38325086 DOI: 10.1016/j.foodchem.2024.138595] [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: 05/24/2023] [Revised: 01/09/2024] [Accepted: 01/24/2024] [Indexed: 02/09/2024]
Abstract
Zein-bound zearalenone (ZEN) complexes are naturally existed in maize by their spontaneous interaction, which significantly impacts the risk assessment of ZEN. Additionally, the pH levels in processing could affect the binding or release of zein-bound ZEN. In this study, pH-induced interaction mechanism of ZEN with zein were studied. Results showed that the acid conditions increased the binding constant (Ka) from 3.46 to 10.0 × 104 L/mol, binding energy from -17.38 to -43.49 kJ mol-1. By increasing hydrophobic interaction and hydrogen bond of ZEN with zein, the binding of ZEN with zein was promoted, forming zein-bound ZEN. Whereas, alkaline conditions decreased the Ka to 1.45 × 104 L/mol and binding energy to 148.48 kJ mol-1, weakened ZEN-zein interaction and stretched zein molecules, resulting the release of ZEN from zein. This study could provide important theoretical basis for perfecting risk assessment and controlling zein-bound ZEN during processing.
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Affiliation(s)
- Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, PR China; College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, PR China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Ying Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China
| | - Ruo Yuan
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China.
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3
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Tan H, Zhou H, Guo T, Zhou Y, Zhang Y, Yuan R, Ma L. Emerging Zein-Bound Zearalenone in Maize: Thermal-Induced Mechanism of Binding or Releasing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20336-20347. [PMID: 37803486 DOI: 10.1021/acs.jafc.3c05794] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/08/2023]
Abstract
The emerging zein-bound zearalenone (ZEN) in maize could affect its nutrition and health. Besides, thermal processing could affect the zein-ZEN interaction, causing the binding or release of ZEN. To control the harm of zein-bound ZEN on the quality of maize, the thermal-induced mechanism of binding or releasing of zein-bound ZEN were studied. Results showed that thermal processing decreased the binding constant from 1.70 to 0.27 × 104 L mol-1, and binding energy from -78.41 to -32.51 kJ mol-1, with the decreased hydrogen bonds, hydrophobic, and electrostatic interactions of ZEN with Leu81 and Arg85, Val125, Ala129, and Gln132. Furthermore, thermal processing destroyed the interactions among zein molecules and caused the unwinding of zein, releasing the ZEN from the hydrophobic cavity of zein. This paper provided theoretic insights into the heat-induced binding/releasing mechanism of ZEN with zein, which helped to perfect the exposure risk evaluation of ZEN (including free and zein-bound ZEN) in maize-based products.
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Affiliation(s)
- Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, P.R. China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R.China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R.China
| | - Ying Zhou
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R.China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R.China
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, P.R.China
| | - Ruo Yuan
- Key Laboratory of Luminescence Analysis and Molecular Sensing, Ministry of Education, Southwest University, Chongqing 400715, P.R. China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R.China
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, P.R.China
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Hu J, Du S, Qiu H, Wu Y, Hong Q, Wang G, Mohamed SR, Lee YW, Xu J. A Hydrolase Produced by Rhodococcus erythropolis HQ Is Responsible for the Detoxification of Zearalenone. Toxins (Basel) 2023; 15:688. [PMID: 38133192 PMCID: PMC10747462 DOI: 10.3390/toxins15120688] [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: 11/08/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 12/23/2023] Open
Abstract
Zearalenone (ZEN), an estrogenic mycotoxin, is one of the prevalent contaminants found in food and feed, posing risks to human and animal health. In this study, we isolated a ZEN-degrading strain from soil and identified it as Rhodococcus erythropolis HQ. Analysis of degradation products clarified the mechanism by which R. erythropolis HQ degrades ZEN. The gene zenR responsible for degrading ZEN was identified from strain HQ, in which zenR is the key gene for R. erythropolis HQ to degrade ZEN, and its expression product is a hydrolase named ZenR. ZenR shared 58% sequence identity with the hydrolase ZenH from Aeromicrobium sp. HA, but their enzymatic properties were significantly different. ZenR exhibited maximal enzymatic activity at pH 8.0-9.0 and 55 °C, with a Michaelis constant of 21.14 μM, and its enzymatic activity is 2.8 times that of ZenH. The catalytic triad was identified as S132-D157-H307 via molecular docking and site-directed mutagenesis. Furthermore, the fermentation broth of recombinant Bacillus containing ZenR can be effectively applied to liquefied corn samples, with the residual amount of ZEN decreased to 0.21 μg/g, resulting in a remarkable ZEN removal rate of 93%. Thus, ZenR may serve as a new template for the modification of ZEN hydrolases and a new resource for the industrial application of biological detoxification. Consequently, ZenR could potentially be regarded as a novel blueprint for modifying ZEN hydrolases and as a fresh resource for the industrial implementation of biological detoxification.
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Affiliation(s)
- Junqiang Hu
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (J.H.); (S.D.); (H.Q.)
- 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, Nanjing 210014, China; (G.W.); (Y.-W.L.)
| | - Shilong Du
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (J.H.); (S.D.); (H.Q.)
| | - Han Qiu
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (J.H.); (S.D.); (H.Q.)
| | - Yuzhuo Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Qing Hong
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (J.H.); (S.D.); (H.Q.)
| | - 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, Nanjing 210014, China; (G.W.); (Y.-W.L.)
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Sherif Ramzy Mohamed
- Food Industries and Nutrition Research Institute, Food Toxicology and Contaminants Department, National Research Centre, Tahreer St., Dokki, Giza 12411, Egypt;
| | - Yin-Won Lee
- 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, Nanjing 210014, China; (G.W.); (Y.-W.L.)
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Jianhong Xu
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (J.H.); (S.D.); (H.Q.)
- 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, Nanjing 210014, China; (G.W.); (Y.-W.L.)
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
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5
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Shi H, Li J, Zhao Y, Mao J, Wang H, Zhu J. Effect of Aspergillus flavus contamination on the fungal community succession, mycotoxin production and storage quality of maize kernels at various temperatures. Food Res Int 2023; 174:113662. [PMID: 37981378 DOI: 10.1016/j.foodres.2023.113662] [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: 06/02/2023] [Revised: 10/27/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Aspergillus flavus, a notorious saprobe and opportunistic plant pathogen, alters mycotoxin contamination and biochemical components in maize kernels during processing and storage, thereby reducing the possibilities of maize end use and compromising food safety. This study explored changes in mycotoxin production, fungal community succession and biochemical components in maize kernels stored at 20, 25 and 30 °C, exposed to A. flavus. Results showed that aflatoxin B1 concentration increased over time, reaching 4.88 μg/kg at 20 °C, 167.23 μg/kg at 25 °C and 349.64 μg/kg at 30 °C after 15 days of storage, whereas the zearalenone production was characterized by an increase followed by a decrease. Correspondingly, the number of molds gradually increased and reached a stable stage after 10 days. High-throughput sequencing of the internal transcribed spacer (ITS) revealed that Eurotium dominated the fungal communities, with A. flavus reaching maximum abundance in maize kernels stored at 30 °C for 15 days. Correlation analysis indicated that the relative abundance of A. flavus was significantly negatively correlated with the content of zein and moisture (P < 0.05). Moreover, the wet milling process of maize effectively eliminated the concentration of aflatoxin B1 and zearalenone from the starch. Pasting temperature and setback value of starch decreased while peak viscosity, final viscosity and breakdown value increased with storage. These findings indicate that interactions between the epiphytic fungal community and A. flavus at elevated storage temperatures aggravate both maize quality deterioration and mycotoxin contamination. Furthermore, they have a discernible impact on the pasting properties of starch. This insight informs strategies to control fungal infections during maize processing and storage.
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Affiliation(s)
- Honghui Shi
- School of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jiaxin Li
- School of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yan Zhao
- School of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jiangdi Mao
- College of Animal Science, Zhejiang University, Hangzhou 310058, China
| | - Haifeng Wang
- College of Animal Science, Zhejiang University, Hangzhou 310058, China
| | - Junli Zhu
- School of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China.
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Bryła M, Pierzgalski A, Zapaśnik A, Uwineza PA, Ksieniewicz-Woźniak E, Modrzewska M, Waśkiewicz A. Recent Research on Fusarium Mycotoxins in Maize—A Review. Foods 2022; 11:foods11213465. [PMID: 36360078 PMCID: PMC9659149 DOI: 10.3390/foods11213465] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
Maize (Zea mays L.) is one of the most susceptible crops to pathogenic fungal infections, and in particular to the Fusarium species. Secondary metabolites of Fusarium spp.—mycotoxins are not only phytotoxic, but also harmful to humans and animals. They can cause acute or chronic diseases with various toxic effects. The European Union member states apply standards and legal regulations on the permissible levels of mycotoxins in food and feed. This review summarises the most recent knowledge on the occurrence of toxic secondary metabolites of Fusarium in maize, taking into account modified forms of mycotoxins, the progress in research related to the health effects of consuming food or feed contaminated with mycotoxins, and also the development of biological methods for limiting and/or eliminating the presence of the same in the food chain and in compound feed.
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Affiliation(s)
- Marcin Bryła
- Department of Food Safety and Chemical Analysis, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland
| | - Adam Pierzgalski
- Department of Food Safety and Chemical Analysis, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland
| | - Agnieszka Zapaśnik
- Department of Microbiology, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland
| | - Pascaline Aimee Uwineza
- Department of Chemistry, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland
| | - Edyta Ksieniewicz-Woźniak
- Department of Food Safety and Chemical Analysis, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland
| | - Marta Modrzewska
- Department of Food Safety and Chemical Analysis, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland
| | - Agnieszka Waśkiewicz
- Department of Chemistry, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland
- Correspondence: ; Tel.: +48-61-848-78-41
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Tan H, Zhou H, Guo T, Zhou Y, Wang S, Liu X, Zhang Y, Ma L. Matrix-associated mycotoxins in foods, cereals and feedstuffs: A review on occurrence, detection, transformation and future challenges. Crit Rev Food Sci Nutr 2022; 64:3206-3219. [PMID: 36205056 DOI: 10.1080/10408398.2022.2131724] [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] [Indexed: 11/03/2022]
Abstract
Matrix-associated mycotoxins that bind with macromolecular components through covalent or non-covalent interactions easily occur in various cereals, cereal-based products, and cereal-based feedstuff. They are "masked" by macro-components, causing the underestimation of total exposure risk of mycotoxins. Most of the current reports focus on the free and modified mycotoxins, while the matrix-associated forms are ignored but still can exert toxic effects after ingestion. In this paper, current researches and future prospects of matrix-associated mycotoxins are reviewed. Especially, a focus is set on the transformation of matrix-associated mycotoxins with their free forms during metabolism and food processing. Enzymes, temperature and pH levels during food processing can induce the interconversion of matrix-associated mycotoxins with free mycotoxins. Furthermore, the analytical methods targeted on matrix-associated mycotoxins are discussed. Due to the lack of efficient methods releasing the mycotoxins from matrix, the standard analytical methods has not developed so far. Also, we further analyzed the challenges of matrix-associated mycotoxins about variety, occurrence, toxicity and transformation, exposure assessment, which contributes to establish preventive measures to control their hazards for consumers. Overall, this overview is significant for perfecting risk assessment, as well as developing effective prevention and control actions to matrix-associated mycotoxins.
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Affiliation(s)
- Hongxia Tan
- College of Food Science, Southwest University, Chongqing, P.R. China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, P.R. China
- Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, P.R. China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, P.R. China
- Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, P.R. China
| | - Ying Zhou
- College of Food Science, Southwest University, Chongqing, P.R. China
- Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, P.R. China
| | - Shuo Wang
- College of Food Science, Southwest University, Chongqing, P.R. China
- School of Medicine, Tianjin Key Lab Food Science and Health, Nankai University, Tianjin, P.R. China
| | - Xiaozhu Liu
- Foshan Micro Wonders Biotechnology Co., Ltd, Guangdong, P.R. China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, P.R. China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing, P.R. China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, P.R. China
- Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, P.R. China
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Tan H, Li Y, Zhou H, Guo T, Zhou Y, Zhang Y, Ma L. Temperature and pH levels: Key factors effecting hidden/free zearalenone during maize processing. Food Res Int 2022; 160:111721. [DOI: 10.1016/j.foodres.2022.111721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/27/2022] [Accepted: 07/19/2022] [Indexed: 11/04/2022]
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9
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Occurrence and postharvest strategies to help mitigate aflatoxins and fumonisins in maize and their co-exposure to consumers in Mexico and Central America. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108968] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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10
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Tan H, Zhou H, Guo T, Li J, Zhang C, Wang S, Zhang Y, Ma L. Zein structure and its hidden zearalenone: Effect of zein extraction methods. Food Chem 2021; 374:131563. [PMID: 34823935 DOI: 10.1016/j.foodchem.2021.131563] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 10/15/2021] [Accepted: 11/06/2021] [Indexed: 12/25/2022]
Abstract
Zein, the plant protein, has received great attention in the last years. However, hidden zearalenone (ZEN), the zein-bound ZEN present in zein would have a great hazard to humans and animals. To date, the fates of hidden ZEN under different extraction methods of zein have not been clarified. In this study, the effect of zein extraction methods on conversion of free ZEN with hidden ZEN and its corresponding mechanism were studied. Results showed that the acid extraction condition promoted the formation of hidden ZEN (up to 92.03%), which was closely related to increased hydrophobic cavity of zein. However, alkaline extraction condition caused the conversion of hidden ZEN (from 58.82% to 13.33%) into free ZEN (from 41.18% to 86.67%), which was attributed to the great denaturation of zein. This study is of great significance for controlling hidden ZEN during zein extraction and maize processing.
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Affiliation(s)
- Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, P.R. China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R. China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing 400715, P.R. China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R. China
| | - Jiaxin Li
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
| | - Chi Zhang
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
| | - Shuo Wang
- College of Food Science, Southwest University, Chongqing 400715, P.R. China; School of Medicine, Tianjin Key Lab Food Science and Health, Nankai University, Tianjin 300071, P.R. China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, P.R. China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R. China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, P.R. China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, P.R. China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R. China.
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Tan H, Zhou H, Guo T, Zhang Y, Li J, Zhang C, Ma L. Effect of temperature and pH on the conversion between free and hidden zearalenone in zein. Food Chem 2021; 360:130001. [PMID: 34000631 DOI: 10.1016/j.foodchem.2021.130001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 04/29/2021] [Accepted: 04/29/2021] [Indexed: 11/29/2022]
Abstract
Food processing might induce the transformation of hidden ZEN (zein-bound ZEN) in maize. The objective of this study was to assess the effect of processing factors on free ZEN and hidden ZEN. After zein was treated under different temperature and pH, ZEN was quantified in samples before and after in vitro digestion. The ratios of hidden to total ZEN in zein are decreased from 54.25% to 40.74% after thermal treatment and from 54.25% to 0 after alkaline treatment, respectively. Conversely, acid treatment increased the ratio of hidden to total ZEN from 54.25% to 100%. Thus, it can be concluded that thermal or alkaline condition induced the conversion of hidden ZEN to free ZEN while acid condition promoted the ZEN-zein interactions to form the hidden ZEN. Overall, temperature and pH values played a vital role in the conversion of hidden ZEN during food processing.
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Affiliation(s)
- Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Biological Science Research Center, Southwest University, Chongqing 400715, PR China
| | - Jiaxin Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Chi Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Biological Science Research Center, Southwest University, Chongqing 400715, PR China.
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Integrated multi-spectroscopic and molecular modeling techniques to study the formation mechanism of hidden zearalenone in maize. Food Chem 2021; 351:129286. [PMID: 33640771 DOI: 10.1016/j.foodchem.2021.129286] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/13/2021] [Accepted: 02/01/2021] [Indexed: 02/06/2023]
Abstract
Hidden mycotoxins have been reported to be "protected" by macromolecular substances to escape routine determination, but release to free mycotoxins under gastrointestinal conditions. Nowadays, the hidden zearalenone (ZEN) that binding with macromolecular zein has been found in maize. However, the binding mechanism of ZEN with zein in maize has not been clarified. In this study, the formation of ZEN-zein complex was investigated applying ultrafiltration, multi-spectroscopic and molecular modeling techniques. The steady-state and transient fluorescence analysis suggested the ZEN could interact with zein to form the complex driven by hydrophobic force and hydrogen bonds, which is in accordance with the molecular modeling studies. The conformational changes of zein induced by binding with ZEN were revealed by Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD). Elucidating the binding mechanism between zein and ZEN could help the development of detecting hidden ZEN and guarantee the safety of maize products.
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