Simulation Study for the Degradation of Some Insecticides during Different Black Table Olive Processes

Biodegradation of chemical contamination by lactic acid bacteria: A biological tool for food safety

Chemical pollutants such as mycotoxins and pesticides exert harmful effects on human health such as inflammation, oxidative stress, and cancer. Several strategies were applied for food decontamination, including physicochemical and biological strategies. The present review comprehensively discussed the recent efforts related to the biodegradation of eight food chemical contaminants, including mycotoxins, acrylamide, biogenic amines, N-nitrosamines, polycyclic aromatic hydrocarbons, bisphenol A, pesticides, and heavy metals by lactic acid bacteria (LAB). Biological detoxification by LAB such as Lactobacillus is a promising approach to remove the risks related to the presence of chemical and environmental pollutants in foodstuffs. It is a safe, efficient, environmentally friendly, and low-cost strategy to remove hazardous compounds. LAB can directly decrease these chemical pollutants by degradation or adsorption. Also, it can indirectly reduce the content of these pollutants by reducing their precursors. Hence, LAB can contribute to reducing chemical pollutants in contaminated foods and enhance food safety.

Role of Lactic Acid Bacteria in Insecticide Residue Degradation

Lactic acid bacteria are gaining global attention, especially due to their role as a probiotic. They are increasingly being used as a flavoring agent and food preservative. Besides their role in food processing, lactic acid bacteria also have a significant role in degrading insecticide residues in the environment. This review paper highlights the importance of lactic acid bacteria in degrading insecticide residues of various types, such as organochlorines, organophosphorus, synthetic pyrethroids, neonicotinoids, and diamides. The paper discusses the mechanisms employed by lactic acid bacteria to degrade these insecticides, as well as their potential applications in bioremediation. The key enzymes produced by lactic acid bacteria, such as phosphatase and esterase, play a vital role in breaking down insecticide molecules. Furthermore, the paper discusses the challenges and future directions in this field. However, more research is needed to optimize the utilization of lactic acid bacteria in insecticide residue degradation and to develop practical strategies for their implementation in real-world scenarios.

Microbial-based metabolites associated with degradation of imidacloprid and its impact on stress-responsive proteins

Imidacloprid (IMD), a neonicotinoid insecticide, is intensively used in agricultural fields for effective protection against aphids, cane beetles, thrips, stink bugs, locusts, etc., is causing serious environmental concerns. In recent years, seed treatment with Imidacloprid is being practiced mainly to prevent sucking insect pests. In India, due to the increase in application of this insecticide residue has been proven to have an impact on the quality of soil and water. In view of this, the current investigation is focussed on sustainable approach to minimize the residual effect of IMD in agricultural fields. The present study reveals a most promising imidacloprid resistant bacterium Lysinibacillus fusiformis IMD-Bio5 strain isolated from insecticide-contaminated soil. The isolated bacterial strain upon tested for its biodegradation potential on mineral salt medium (MSM) showed a significant survival growth at 150 g/L of IMD achieved after 3 days, whereas immobilized cells on MSM amended with 200 g/L of IMD as the sole carbon source provided degradation of 188 and 180 g/L of IMD in silica beads and sponge matrices, respectively. The liquid chromatography mass spectrometry was performed to test the metabolite responsive for IMD biodegradation potential of L. fusiformis IMD-Bio5 which showed the induced activity of the metabolite 6-Chloronicotinic acid. Furthermore, as compared to the untreated control, the Lysinibacillus fusiformis IMD-Bio5 protein profile revealed a range of patterns showing the expression of stress enzymes. Thus, results provided a most effective bacterium enabling the removal of IMD-like hazardous contaminants from the environment, which contributes to better agricultural production and soil quality, while long-term environmental advantages are restored.

Biomarkers of oral subacute toxicity of deltamethrin in exposed male Albino rats

Deltamethrin is one of the most effective pyrethroid compounds, widely employed in veterinary medicine, public health, and farming. Deltamethrin-triggered oxidative stress largely causes serious harm to an organism. Acute toxicity of this compound was extensively investigated, while less information is available on its oral sub-acute effects. This study assessed, in the male Albino rats, the effects of oral gavage of either 0.874 mg/kg (0.01 LD50) or 8.740 mg/kg (0.10 LD50) of deltamethrin for successive 14 days to investigate its effects on biomarkers and to detect the tissue injury in rats following subacute deltamethrin treatment. It was found that levels of glutathione peroxidase, superoxide dismutase, and catalase in the brain, kidney, and liver, alkaline phosphatase (ALP), and uric acid in serum, hematocrit, mean corpuscular volume (MCV), white blood cells (WBC)s, eosinophils, and basophils were significantly reduced compared with untreated rats. However, when rats were treated with deltamethrin for successive 14 days, alanine aminotransferase (ALT) and lactate dehydrogenase (LDH) activities in serum and the levels of thiobarbituric acid reactive substances (TBARs) in brain, kidney, and liver, red blood cell distribution width (RDW-CV), total protein, monocytes, and basophils and the ratios of neutrophils to lymphocytes, an aggregated marker of systemic inflammation and systemic immune inflammation indexes, significantly increased compared with the control group. Histologic lesions were observed in the liver, kidney, brain, testis, and epidemies in rats exposed to subacute deltamethrin for 14 days, and most tissues of rats treated with 0.10 LD50 of deltamethrin were more affected than those treated with 0.01 LD50. These findings strongly suggest that subacute exposure to deltamethrin caused significant systemic toxicity through oxidative stress resulting in biochemical and histological changes in the studied tissues. These findings highlight the potential harmful effects of deltamethrin and emphasize the importance of understanding the subacute effects of this compound, particularly in the context of veterinary medicine, public health, and farming.

Advancing Insights into Probiotics during Vegetable Fermentation

Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods.

Residue changes and processing factors of thirteen pesticides during different tomato pickle processes

Tomatoes grown in an experimental greenhouse were sprayed with 13 selected pesticides at the recommended field doses, and used for pickle processing. Three different pickle processing techniques (natural fermentation, starter added fermentation and canning) were applied during the trials. Two strains of Lactobacillus plantarum were used as starter cultures in starter added fermentation trials. Changes in pesticide residues, pH levels and microbiological populations were periodically analysed and processing factors (PFs) were calculated at the end of the processing period. Yeasts-moulds and enterobacteria were not detected in any of the trials. Mesophilic aerobic bacteria were detected during both fermentation treatments (natural and starter added), whereas lactic acid bacteria were only observed in starter added trials. The initial pH levels of brines in all treatments were measured as 2.7 at the beginning of the processes and changed depending on the type of treatment. Lower pH values were detected in starter added treatments. Following the harvest day, significant reductions were observed in pesticide concentrations during both types of fermentation (natural and starter added) trials (p < .01) with the exception of bifenazate and abamectin. But on the contrary, residue changes were not significant (p > .05) throughout the canning process. Since bifenazate and abamectin are more stable at lower pH, their residue levels were not affected by the methods applied during fermentation processes. Only PF of canning process for bifenazate was higher than 1 and calculated as 1.17. All other PF values were lower than 1, indicating that the treatments caused degradation of the active compounds. Processing methods affected the pesticide residue levels in different ways, as a result of various degradation mechanisms.

Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects

The treatment of agricultural areas with pesticides is an indispensable approach to improve crop yields and cannot be avoided in the coming decades. At the same time, significant amounts of pesticides remain in food and their ingestion causes serious damage such as neurological, gastrointestinal, and allergic reactions; cancer; and even death. However, during the fermentation processing of foods, residual amounts of pesticides are significantly reduced thanks to enzymatic degradation by the starter and accompanying microflora. This review concentrates on foods with the highest levels of pesticide residues, such as milk, yogurt, fermented vegetables (pickles, kimchi, and olives), fruit juices, grains, sourdough, and wines. The focus is on the molecular mechanisms of pesticide degradation due to the presence of specific microbial species. They contain a unique genetic pool that confers an appropriate enzymological profile to act as pesticide detoxifiers. The prospects of developing more effective biodetoxification strategies by engaging probiotic lactic acid bacteria are also discussed.

Effect of alkali treatment and natural fermentation on the residue behaviour of malathion and malaoxon during table olive production

Pesticide use is indispensable for combating diseases occurring during olive cultivation. However, this has led to challenges of pesticide residues in consumer products as a result of pesticide application errors and the methods used during processing and preservation. This work aimed to identify the effects of table olive processing and preservation techniques on the concentrations of malathion and its degradation product malaoxon. For this purpose, olive trees in an experimental olive orchard were sprayed homogeneously with malathion at a dose of 975 mg L^-1 and processed as (i) vacuum-packed, (ii) alkali treated and (iii) directly brined for natural fermentation. The changes in microbial growth, pH-acidity and pesticide (malathion and malaoxon) concentrations were monitored regularly during the experiment. Lactic acid bacteria, yeast and mould growth were not detected in any of the treatments. Mesophilic aerobic bacteria and enterobacteria were the dominant microbial groups in all non-sprayed treatments, but no enterobacteria growth was detected in sprayed treatments. Lower pH values were observed in the brines of natural fermentation treatments of both sprayed and non-sprayed olives. The independent effects of time and processing method and their interactions on malathion and malaoxon concentrations were found significant (p < .05). During the experiments, the highest reduction in malathion concentration was observed in alkali treated samples (95-99%), followed by naturally fermented (77-88%) and vacuum-packed samples (74-76%). Processing factors for all treatments were lower than 1.

Emerging Contaminant Imidacloprid in Mediterranean Soils: The Risk of Accumulation Is Greater than the Risk of Leaching

Imidacloprid (IMI) is an extensively used neonicotinoid insecticide whose occurrence in the environment is a worldwide problem. Its sorption/transport properties are recognized as one of the key knowledge gaps hindering policymaking regarding its international routine monitoring in soils. Therefore, we studied IMI transport behaviour in Croatian Mediterranean soils using column experiments. Breakthrough curves were analysed using the two-site adsorption model and compared against dimethoate (DIM). Transport parameters were correlated to soil physicochemical properties. The results indicate that IMI shows a high degree of preference for soil organic matter over any other soil constituent. For IMI, the clay did not exhibit any sorption activity, while hematite did act as an active sorbent. Contrarily, hematite increased the leachability of DIM by blocking the active sorption sites on clay platelets. Both hematite and clay sorption acted as type-2 (i.e., rate-limiting) sites. In all soils, IMI exhibited lower short-term leachability than DIM. Combined with a body of data concerning other aspects of IMI environmental behaviour, the results indicate that the risk of accumulation of IMI in the soil is greater than the risk of contamination by leaching. Thus, continuous monitoring of IMI in soils should be incorporated into future soil health protection programs.

The Complex Role of Lactic Acid Bacteria in Food Detoxification

Toxic ingredients in food can lead to serious food-related diseases. Such compounds are bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin, zearalenone, fumonisin), pesticides of different classes (organochlorine, organophosphate, synthetic pyrethroids), heavy metals, and natural antinutrients such as phytates, oxalates, and cyanide-generating glycosides. The generally regarded safe (GRAS) status and long history of lactic acid bacteria (LAB) as essential ingredients of fermented foods and probiotics make them a major biological tool against a great variety of food-related toxins. This state-of-the-art review aims to summarize and discuss the data revealing the involvement of LAB in the detoxification of foods from hazardous agents of microbial and chemical nature. It is focused on the specific properties that allow LAB to counteract toxins and destroy them, as well as on the mechanisms of microbial antagonism toward toxigenic producers. Toxins of microbial origin are either adsorbed or degraded, toxic chemicals are hydrolyzed and then used as a carbon source, while heavy metals are bound and accumulated. Based on these comprehensive data, the prospects for developing new combinations of probiotic starters for food detoxification are considered.

Biological removal of deltamethrin in contaminated water, soils and vegetables by Stenotrophomonas maltophilia XQ08

The consideration of ecological and human health risk is an emerging concern with the excessive or inappropriate use of deltamethrin. In this study, the degradation conditions of the newly deltamethrin-degrading strain Stenotrophomonas maltophilia XQ08 were optimized, which were temperature 35 °C, pH 7.5, cell concentration 5.5 × 10⁸ cfu/mL, and substrate concentration 50 mg/L. Strain XQ08 could effectively degrade deltamethrin into three smaller molecular weight and lower toxic compounds. Enriched strain XQ08 was immobilized in a charcoal-alginate matrix and possessed more prominent biodegradability, reusability, storability and thermostability than free XQ08. In a continuous reactor system, immobilized XQ08 could averagely remove 78.81% of deltamethrin at the gradient influent dosages of 50, 75 and 100 mg/L within 30 d. Immobilized XQ08 introduced into the filed brown and yellow soils exhibited a superior degradation potential for deltamethrin with the half-lives of 1.77 and 2.04 d, which were 2.39 and 2.14 folds, or 6.09 and 5.47 folds faster than free XQ08 degradation (4.23 and 4.37 d) or natural dissipation (10.78 and 11.16 d), respectively. Moreover, application of free XQ08 decreased the persistence of deltamethrin in Brassica pekinensis and Brassica chinensis from 5.47 and 6.23 to 2.05 and 2.32 d, or by 62.52% and 62.76%, respectively. This study provides a feasible, effective and rapid biological removal technology for deltamethrin-contaminated environments in situ.

Degradation Trends of Some Insecticides and Microbial Changes during Sauerkraut Fermentation under Laboratory Conditions

The aim of this study was to monitor the degradation of three insecticides licensed for the control of cabbage moths during the 14-day fermentation period of sauerkraut samples. The hypothesis of this study is that the different sauerkraut fermentation processes could affect the degradation of applied insecticides. For this purpose, the fresh cabbage leaves contaminated with (λ-cyhalothrin, malathion, and chlorpyrifos-methyl) were left for fermentation with and without (natural) starter addition (Lactobacillus plantarum 112), and vacuum-packed as a control under laboratory conditions. The pH values and microbial growth were periodically monitored in sauerkraut samples during the fermentation period. During this time, the insecticide residues were determined in control and treatment samples using LC-MS-MS. In control samples, the degradation of chlorpyrifos-methyl and malathion was higher with rates of 69 and 98%, respectively, compared with the sauerkraut samples (12 and 59%; 31 and 34%, respectively) 14 days after the insecticide application. At the end of fermentation (14 d), no significant reduction in λ-cyhalothrin was detected in both treatments and control (13-19% reduction). The current study demonstrated that the presence of the lactic acid bacteria in the sauerkraut fermentation accelerated pH decline (below 4.0), and these fermentation conditions probably decelerated the degradation of malathion and chlorpyrifos-methyl. The results showed that the stability of different insecticides varied during the same fermentation process.