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Escrivá L, Calpe J, Lafuente C, Moreno A, Musto L, Meca G, Luz C. Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7095-7103. [PMID: 37332099 DOI: 10.1002/jsfa.12796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/09/2023] [Accepted: 06/19/2023] [Indexed: 06/20/2023]
Abstract
BACKGROUND Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are among the most important mycotoxins with common presence in bread and bakery products. Biological detoxification of mould food spoilage and mycotoxin contamination by lactic acid bacteria (LABs) exhibits high potential on a cost-effective and large scale. In this work, the effect of Lactobacillus strains isolated from goat milk whey on reducing AFB1 and OTA during bread making was evaluated by the determination of mycotoxin reduction potential of 12 LAB strains after 72 h incubation in De Man-Rogosa-Sharpe (MRS) broth (37 °C). The most effective LABs were lyophilized and added as ingredient in bread formulation, analysing mycotoxins by high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry after bread fermentation and baking. RESULTS AFB1 was reduced in MRS broth by seven LABs (11-35%), highlighting Lactobacillus plantarum B3 activity; while all LABs reduced OTA (12-40%) with L. plantarum B3 and Lactobacillus paracasei B10 as the most active strains. Both LABs were lyophilized and added in contaminated bread with and without yeast, reaching AFB1 and OTA reductions up to 27% and 32% respectively in dough and up to 55% and 34% respectively in bread. CONCLUSION The selected strains significantly reduced AFB1 and OTA during bread fermentation, pointing to a potential biocontrol strategy for mycotoxins detoxification in bread and bakery products. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laura Escrivá
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Jorge Calpe
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Carla Lafuente
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Ana Moreno
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Leonardo Musto
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
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Zhang C, Jiang J, Li J, Zhang J, Zhang X, Wang H. Long transportation duration affects nutrient composition, mycotoxins and microbial community in whole-plant corn silage. Front Vet Sci 2023; 10:1189358. [PMID: 37275604 PMCID: PMC10234506 DOI: 10.3389/fvets.2023.1189358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Accepted: 05/02/2023] [Indexed: 06/07/2023] Open
Abstract
Introduction Potential nutrient losses and mycotoxin accumulation caused by abnormal fermentation during transportation from cropland to dairy farms leads to the diseases incidence and threatens the health of dairy cows, then further causes financial losses. The aim of this study was to investigate the effects of different transportation times on the nutritional composition, mycotoxins, and microbial communities in whole-plant corn silage (WPCS). Methods Three groups were subjected to different transport times: DY, short (<200 min); ZY, medium time (300-500 min); and CY, long transport time (>600 min). WPCS were collected from the same field, and nutrient composition and microbial composition before and after transportation were analyzed. Results and discussion Our results showed that the temperature of WPCS was higher in the ZY and CY groups than in the DY group (P < 0.01). There were no significant differences in dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), ether extract (EE) and starch contents after different transportation times (P > 0.05), whereas the starch and water-soluble carbohydrates (WSC) contents in the CY group was significantly decreased after transport (P < 0.05). Similarly, the concentration of vomitoxin in the DY and CY groups declined markedly (P < 0.05) and the zearalenone content in the DY group also significantly decreased after transportation (P < 0.05). Regarding the analysis of microorganisms in WPCS, UniFrac-distance matrices and Shannon indices showed differences in the ZY group (P < 0.05), but fungal diversities were not influenced by the transport time (P > 0.05). In the ZY group, the relative abundance of Lactiplantibacillus decreased significantly after transportation (P > 0.05), but the relative abundances of unidentified_Chloroplast, Pantoea, Gluconobacter, unidentified Acetobacter and Acinetobacter increased markedly (P < 0.05). In addition, the relative abundances of Acetobacter and Gluconobacter in the CY group increased after transport (P < 0.05). Among fungal communities, a total of three, nine, and ten different fungal flora were observed in the DY, ZY, and CY groups, respectively, although no difference was found in fungal diversity. In conclusion, increased temperature, loss of starch, and mycotoxin variation were found with increased transport time. This might be the result of competition between bacteria and fungi, and novel technologies will need to be utilized for further exploration of the mechanism.
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Affiliation(s)
- Caixia Zhang
- College of Animal Science and Technology, Inner Mongolia Agricultural University, Hohhot, China
| | - Jun Jiang
- Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot, China
| | - Junfeng Li
- Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot, China
| | - Jiming Zhang
- Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot, China
| | - Xinyue Zhang
- National Center of Technology Innovation for Dairy, Hohhot, China
| | - Hairong Wang
- College of Animal Science and Technology, Inner Mongolia Agricultural University, Hohhot, China
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Effects of Exposure to Low Zearalenone Concentrations Close to the EU Recommended Value on Weaned Piglets’ Colon. Toxins (Basel) 2023; 15:toxins15030206. [PMID: 36977097 PMCID: PMC10055674 DOI: 10.3390/toxins15030206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/07/2023] [Accepted: 03/07/2023] [Indexed: 03/11/2023] Open
Abstract
Pigs are the most sensitive animal to zearalenone (ZEN) contamination, especially after weaning, with acute deleterious effects on different health parameters. Although recommendations not to exceed 100 µg/kg in piglets feed exists (2006/576/EC), there are no clear regulations concerning the maximum limit in feed for piglets, which means that more investigations are necessary to establish a guidance value. Due to these reasons, the present study aims to investigate if ZEN, at a concentration lower than the EC recommendation for piglets, might affect the microbiota or induce changes in SCFA synthesis and can trigger modifications of nutritional, physiological, and immunological markers in the colon (intestinal integrity through junction protein analysis and local immunity through IgA production). Consequently, the effect of two concentrations of zearalenone were tested, one below the limit recommended by the EC (75 µg/kg) and a higher one (290 µg/kg) for comparison reasons. Although exposure to contaminated feed with 75 µg ZEN/kg feed did not significantly affect the observed parameters, the 290 µg/kg feed altered several microbiota population abundances and the secretory IgA levels. The obtained results contribute to a better understanding of the adverse effects that ZEN can have in the colon of young pigs in a dose-dependent manner.
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Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Bergsma S, Euverink GJW, Charalampogiannis N, Poulios E, Janssens TKS, Achinas S. Biotechnological and Medical Aspects of Lactic Acid Bacteria Used for Plant Protection: A Comprehensive Review. BIOTECH 2022; 11:biotech11030040. [PMID: 36134914 PMCID: PMC9497054 DOI: 10.3390/biotech11030040] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/22/2022] [Accepted: 08/29/2022] [Indexed: 11/25/2022] Open
Abstract
The use of chemical pesticides in agriculture goes hand in hand with some crucial problems. These problems include environmental deterioration and human health complications. To eliminate the problems accompanying chemical pesticides, biological alternatives should be considered. These developments spark interest in many environmental fields, including agriculture. In this review, antifungal compounds produced by lactic acid bacteria (LABs) are considered. It summarizes the worldwide distribution of pesticides and the effect of pesticides on human health and goes into detail about LAB species, their growth, fermentation, and their antifungal compounds. Additionally, interactions between LABs with mycotoxins and plants are discussed.
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Affiliation(s)
- Simon Bergsma
- Faculty of Science and Engineering; University of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
- Correspondence: (S.B.); (S.A.)
| | - Gerrit Jan Willem Euverink
- Faculty of Science and Engineering; University of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
| | | | - Efthymios Poulios
- 4th Department of Surgery, Attikon University Hospital, Medical School, National and Kapodistrian University of Athens, Rimini 1, Chaidari, 12462 Athens, Greece
| | | | - Spyridon Achinas
- Faculty of Science and Engineering; University of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
- Correspondence: (S.B.); (S.A.)
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Biocontrol Methods in Avoidance and Downsizing of Mycotoxin Contamination of Food Crops. Processes (Basel) 2022. [DOI: 10.3390/pr10040655] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
By increasing the resistance of seeds against abiotic and biotic stress, the possibility of cereal mold contamination and hence the occurrence of secondary mold metabolites mycotoxins decreases. The use of biological methods of seed treatment represents a complementary strategy, which can be implemented as an environmental-friendlier approach to increase the agricultural sustainability. Whereas the use of resistant cultivars helps to reduce mold growth and mycotoxin contamination at the very beginning of the production chain, biological detoxification of cereals provides additional weapons against fungal pathogens in the later stage. Most efficient techniques can be selected and combined on an industrial scale to reduce losses and boost crop yields and agriculture sustainability, increasing at the same time food and feed safety. This paper strives to emphasize the possibility of implementation of biocontrol methods in the production of resistant seeds and the prevention and reduction in cereal mycotoxin contamination.
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Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya. J Toxicol 2022; 2022:2397767. [PMID: 35242183 PMCID: PMC8888082 DOI: 10.1155/2022/2397767] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Accepted: 01/29/2022] [Indexed: 12/26/2022] Open
Abstract
Cereals play an important role in global food security. Data from the UN Food and Agriculture Organization projects increased consumption of cereals from 2.6 billion tonnes in 2017 to approximately 2.9 billion tonnes by 2027. However, cereals are prone to contamination by toxigenic fungi, which lead to mycotoxicosis. The current methods for mycotoxin control involve the use of chemical preservatives. However, there are concerns about the use of chemicals in food preservation due to their effects on the health, nutritional quality, and organoleptic properties of food. Therefore, alternative methods are needed that are affordable and simple to use. The fermentation technique is based on the use of microorganisms mainly to impart desirable sensory properties and shelf-life extension. The lactic acid bacteria (LAB) are generally regarded as safe (GRAS) due to their long history of application in food fermentation systems and ability to produce antimicrobial compounds (hydroxyl fatty acids, organic acids, phenyllactic acid, hydrogen peroxide, bacteriocins, and carbon dioxide) with a broad range of antifungal activity. Hence, LAB can inhibit the growth of mycotoxin-producing fungi, thereby preventing the production of mycotoxins. Fermentation is also an efficient technique for improving nutrient bioavailability and other functional properties of cereal-based products. This review seeks to provide evidence of the potential of LAB from African fermented cereal-based products as potential biological agents against mycotoxin-producing fungi.
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Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083694] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health.
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De Simone N, Capozzi V, de Chiara MLV, Amodio ML, Brahimi S, Colelli G, Drider D, Spano G, Russo P. Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit. Microorganisms 2021; 9:microorganisms9040773. [PMID: 33917211 PMCID: PMC8068009 DOI: 10.3390/microorganisms9040773] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/31/2021] [Accepted: 04/02/2021] [Indexed: 01/12/2023] Open
Abstract
Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synthesize several metabolites with antimicrobial activity and are, therefore, suggested as promising and eco-friendly resources for the bio-control of molds on fruits and vegetables. In this work, we propose the screening of a collection of 300 LAB previously isolated from traditional sourdoughs for their ability to counteract in vitro the growth of Botrytis cinerea CECT 20973. Only 2% of tested LAB strains belonging to Lactiplantibacillus plantarum species, exerted a strong antagonism against B. cinerea. The cell-free supernatants were partially characterized and results clearly indicated that high levels of lactic acid contributed to the antagonistic activity. PAN01 and UFG 121 cell-free supernatants were investigated as potential bio-control agents in a preliminary in vivo assay using freshly cut kiwifruits as a food model. The application of cell-free supernatants allowed to delay the growth of B. cinerea on artificially contaminated kiwifruits until two weeks. The antagonistic activity was greatly affected by the storage temperature (25 °C and 4 °C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies.
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Affiliation(s)
- Nicola De Simone
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Maria Lucia Valeria de Chiara
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Maria Luisa Amodio
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Samira Brahimi
- Laboratory of Applied Microbiology, Department of Biology, Faculty of Natural Sciences and Life, University of Oran 1 Ahmed Ben Bella, Bp1524 El M’ Naouer, Oran 31000, Algeria;
| | - Giancarlo Colelli
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Djamel Drider
- UMR Transfrontalière BioEcoAgro1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D’Opale, ICV-Institut Charles Viollette, 59000 Lille, France;
| | - Giuseppe Spano
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Pasquale Russo
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
- Correspondence:
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Demin KA, Refeld AG, Bogdanova AA, Prazdnova EV, Popov IV, Kutsevalova OY, Ermakov AM, Bren AB, Rudoy DV, Chistyakov VA, Weeks R, Chikindas ML. Mechanisms of Candida Resistance to Antimycotics and Promising Ways to Overcome It: The Role of Probiotics. Probiotics Antimicrob Proteins 2021; 13:926-948. [PMID: 33738706 DOI: 10.1007/s12602-021-09776-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/09/2021] [Indexed: 12/12/2022]
Abstract
Pathogenic Candida and infections caused by those species are now considered as a serious threat to public health. The treatment of candidiasis is significantly complicated by the increasing resistance of pathogenic strains to current treatments and the stagnant development of new antimycotic drugs. Many species, such as Candida auris, have a wide range of resistance mechanisms. Among the currently used synthetic and semi-synthetic antifungal drugs, the most effective are azoles, echinocandins, polyenes, nucleotide analogs, and their combinations. However, the use of probiotic microorganisms and/or the compounds they produce is quite promising, although underestimated by modern pharmacology, to control the spread of pathogenic Candida species.
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Affiliation(s)
- Konstantin A Demin
- Academy of Biology and Biotechnology, Southern Federal University, Rostov-on-Don, Russia
| | - Aleksandr G Refeld
- Academy of Biology and Biotechnology, Southern Federal University, Rostov-on-Don, Russia
| | - Anna A Bogdanova
- Academy of Biology and Biotechnology, Southern Federal University, Rostov-on-Don, Russia
| | - Evgenya V Prazdnova
- Academy of Biology and Biotechnology, Southern Federal University, Rostov-on-Don, Russia
| | - Igor V Popov
- Center for Agrobiotechnology, Don State Technical University, Rostov-on-Don, Russia
| | | | - Alexey M Ermakov
- Center for Agrobiotechnology, Don State Technical University, Rostov-on-Don, Russia
| | - Anzhelica B Bren
- Academy of Biology and Biotechnology, Southern Federal University, Rostov-on-Don, Russia.,Center for Agrobiotechnology, Don State Technical University, Rostov-on-Don, Russia
| | - Dmitry V Rudoy
- Center for Agrobiotechnology, Don State Technical University, Rostov-on-Don, Russia
| | - Vladimir A Chistyakov
- Academy of Biology and Biotechnology, Southern Federal University, Rostov-on-Don, Russia
| | - Richard Weeks
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, USA
| | - Michael L Chikindas
- Center for Agrobiotechnology, Don State Technical University, Rostov-on-Don, Russia. .,Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, USA. .,I.M. Sechenov First Moscow State Medical University, Moscow, Russia.
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Zadeike D, Vaitkeviciene R, Bartkevics V, Bogdanova E, Bartkiene E, Lele V, Juodeikiene G, Cernauskas D, Valatkeviciene Z. The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110440] [Citation(s) in RCA: 7] [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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Li L, Yang B, Humza M, Geng H, Wang G, Zhang C, Gao S, Xing F, Liu Y. A novel strain Lactobacillus brevis 8-2B inhibiting Aspergillus carbonarius growth and ochratoxin a production. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110308] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Jin J, Nguyen TTH, Humayun S, Park S, Oh H, Lim S, Mok IK, Li Y, Pal K, Kim D. Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus. Food Chem 2020; 345:128787. [PMID: 33310248 DOI: 10.1016/j.foodchem.2020.128787] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 11/10/2020] [Accepted: 11/29/2020] [Indexed: 12/11/2022]
Abstract
Six lactic acid bacteria (LAB) and four yeast strains were isolated from Pyeongchang spontaneous sourdough. In combination with the segregated Saccharomycopsis fibuligera and Saccharomyces cerevisiae, Pediococcus pentosaceus was employed for sourdough bread starters because of its antifungal action against Aspergillus flavus. The sourdough bread fermented with P. pentosaceus and S. cerevisiae displayed 56.4% ± 5.5% antifungal movement counter to A. flavus expansion at 96 h. The concentration of lactic and acetic acids in the sourdough bread was 4.5- and 1.6-folds above the control bread, respectively, contributing to the balanced sensory properties with a fermentation quotient (FQ) of 2.08-2.86. SPME- GC/MS newly distinguished twenty-two volatile compounds including six aldehydes, five alcohols, one phenol, three ketones, one acid, and six esters. The results suggest the P. pentosaceus and S. cerevisiae combination as promising sourdough starters for making enhanced quality bread free of preservatives.
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Affiliation(s)
- Juhui Jin
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - Thi Thanh Hanh Nguyen
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - Sanjida Humayun
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - SungHoon Park
- SPC Research Institute of Food and Biotechnology, Seoul National University, Gwanak-ro1, Gwanak-gu, Seoul 08826, Republic of Korea.
| | - Hyewon Oh
- SPC Research Institute of Food and Biotechnology, Seoul National University, Gwanak-ro1, Gwanak-gu, Seoul 08826, Republic of Korea.
| | - Sangyong Lim
- Radiation Research Division, Korea Atomic Energy Research Institute, Jeongeup 56212, Republic of Korea.
| | - Il-Kyoon Mok
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - Yan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India
| | - Doman Kim
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
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Adebiyi JA, Kayitesi E, Njobeh PB. Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea). Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107141] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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15
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Liu Y, Galani Yamdeu JH, Gong YY, Orfila C. A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods. Compr Rev Food Sci Food Saf 2020; 19:1521-1560. [DOI: 10.1111/1541-4337.12562] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 03/07/2020] [Accepted: 03/24/2020] [Indexed: 12/15/2022]
Affiliation(s)
- Yue Liu
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
| | - Joseph Hubert Galani Yamdeu
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
| | - Yun Yun Gong
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
| | - Caroline Orfila
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
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Carbó R, Gordún E, Fernández A, Ginovart M. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH. FOOD SCI TECHNOL INT 2019; 26:344-352. [PMID: 31870194 DOI: 10.1177/1082013219895357] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat, and quinoa with a dough yield of 250, and an elaboration method to obtain ripe sourdough. Sourdough was characterized in terms of microbiology, pH, and total titratable acidity. The established protocol made it possible to obtain a spontaneous ripe sourdough with lactic acid bacteria populations of 9.60 ± 0.02 log CFU/g and total yeasts and non-Saccharomyces yeast populations (lysine positive) of 7.91 ± 0.15 and 7.52 ± 0.10 log CFU/g, respectively. Great pH stability and total titratable acidity were maintained in the ripe sourdough phase, with values of 4.04 ± 0.02 and 18.39 ± 0.56 ml NaOH 0.1 M/10 g, respectively, at the time of the next refreshment. The use of this sourdough could be an interesting alternative for the production of not only gluten-free bread but also other gluten-free products.
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Affiliation(s)
- Rosa Carbó
- Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Barcelona, Spain
| | - Elena Gordún
- Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Barcelona, Spain
| | - Antía Fernández
- Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Barcelona, Spain
| | - Marta Ginovart
- Department of Mathematics, Universitat Politècnica de Catalunya, Barcelona, Spain
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17
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Adebiyi JA, Kayitesi E, Adebo OA, Changwa R, Njobeh PB. Food fermentation and mycotoxin detoxification: An African perspective. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106731] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products. Food Microbiol 2019; 82:160-170. [DOI: 10.1016/j.fm.2019.01.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 01/21/2019] [Accepted: 01/28/2019] [Indexed: 11/17/2022]
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19
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Zhang G, Tu J, Sadiq FA, Zhang W, Wang W. Prevalence, Genetic Diversity, and Technological Functions of theLactobacillus sanfranciscensisin Sourdough: A Review. Compr Rev Food Sci Food Saf 2019; 18:1209-1226. [DOI: 10.1111/1541-4337.12459] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/03/2019] [Accepted: 05/08/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Guohua Zhang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | - Jian Tu
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | | | - Weizhen Zhang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | - Wei Wang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
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20
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Markov K, Frece J, Pleadin J, Bevardi M, Barišić L, Kljusurić JG, Vulić A, Jakopović Ž, Mrvčić J. Gluconobacter oxydans – potential biological agent for binding or biotransformation of mycotoxins. WORLD MYCOTOXIN J 2019. [DOI: 10.3920/wmj2018.2324] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The potential application of viable and heat-treated cells of Gluconobacter oxydans for binding or degradation of aflatoxin B1 (AFB1), citrinin (CIT), ochratoxin A (OTA) and patulin (PAT) in liquid matrix was investigated. Experiments were conducted using uncontaminated and toxin-containing YPM (yeast-peptone-mannitol) medium and inoculated with a bacterium suspension of either viable or heat-treated cells (108 cfu/ml) and incubated at 28 °C for 24 h. The unbound AFB1 and OTA were quantified by liquid chromatography tandem mass spectrometry (LC-MS/MS), whereas CIT and PAT were quantified by high performance liquid chromatography (HPLC). Obtained results suggest that G. oxydans is able to bind various mycotoxins by 26 to 94%. Viable cells showed the best binding ability towards OTA and PAT (80.8 and 93.8%, respectively), while heat-treated cells bound less than 50% of tested mycotoxins. Fourier transform infrared spectroscopy (FTIR) showed that partial removal of mycotoxins involves physical binding of the toxin to the proteins and polysaccharides constituting the bacterial cell wall. Since mycotoxins contain numerous functional groups that multiply the IR spectra upon binding to bacteria, the precision of FTIR monitoring of bacteria-mycotoxin interactions is limited.
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Affiliation(s)
- K. Markov
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - J. Frece
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - J. Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, 10000 Zagreb, Croatia
| | - M. Bevardi
- Dr. Andrija-Štampar Institute of Public Health, Mirogojska St. 16, 10000 Zagreb, Croatia
| | - L. Barišić
- Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - J. Gajdoš Kljusurić
- Department of Process Engineering, Laboratory for Measurement, Control and Automatisation, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - A. Vulić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, 10000 Zagreb, Croatia
| | - Ž. Jakopović
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - J. Mrvčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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21
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Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533. Food Res Int 2019; 116:973-984. [DOI: 10.1016/j.foodres.2018.09.035] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 09/04/2018] [Accepted: 09/12/2018] [Indexed: 01/04/2023]
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22
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Sadeghi A, Ebrahimi M, Sadeghi B, Mortazavi SA. Evaluation of safety and antifungal activity of Lactobacillus reuteri and Pediococcus diacetilactis isolates against aflatoxigenic Aspergillus flavus. BULGARIAN JOURNAL OF VETERINARY MEDICINE 2019. [DOI: 10.15547/bjvm.2046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Biocontrol of moulds by lactic acid bacteria (LAB) instead of antibiotics and chemical preservatives is a new approach in veterinary medicine. The aims of present research were to perform molecular identification of dominant sourdough LAB isolates and to evaluate their in vivo safety and in vitro antifungal properties for using as biopreservative agents. Sequencing results of PCR products led to identification of Lactobacillus reuteri and Pediococcus diacetilactis as LAB isolates. Antifungal activity of the isolates and their cell-free culture filtrate (CCF) were also confirmed against aflatoxigenic Aspergillus flavus, respectively by overlay and spore spot methods. Accordingly, antagonistic effect of P. diacetilactis and its CCF were significantly (P<0.05) higher than L. reuteri and CCF of mentioned LAB isolate. Clinical chemistry and haematological findings in mice fed LAB demonstrated also insignificant difference vs control mice and were in the normal range, which confirmed the safety of LAB isolates. By considering the importance of safe, food grade biocontrol agents, L. reuteri and P. diacetilactis isolates and their CCF may be considered as an alternative for antibiotics and other chemical preservatives in food and feed processing chain
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23
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A concept of mould spoilage prevention and acrylamide reduction in wheat bread: Application of lactobacilli in combination with a cranberry coating. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Hassan Y, Zhou T. Addressing the mycotoxin deoxynivalenol contamination with soil-derived bacterial and enzymatic transformations targeting the C3 carbon. WORLD MYCOTOXIN J 2018. [DOI: 10.3920/wmj2017.2259] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The search for feasible biological means of detoxifying mycotoxins has attained successful accomplishments in the past twenty years due to the involvement of many teams coming from diverse backgrounds and research expertise. The recently witnessed breakthroughs in the field of bacterial genomics (including next-generation sequencing), proteomics, and computational biology helped all in shaping the current understanding of how microorganisms/mycotoxins/environmental factors intertwined and interact together, hence paving the road for some substantial discoveries. This perspective review summarises the advances that were observed in the past two decades within the deoxynivalenol (DON) bio-detoxification field. It highlights the research efforts and progresses that were made in the arena of the aerobic oxidation and epimerization of this mycotoxin at the C3 carbon carried out by multiple Devosia species. Moreover, it sets practical examples and discusses how the recent standing-knowledge of bacterial detoxifications of this mycotoxin has evolved into a fascinating potential of empirical bacterial and enzymatic solutions aiming at addressing DON contamination. The obtained results argue for determining the involved enzyme’s co-factors and defining the chemistry behind the established catalytic activity at an early stage of investigation to maximise the chances of isolating the responsible enzymes.
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Affiliation(s)
- Y.I. Hassan
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada
| | - T. Zhou
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada
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25
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Russo P, Fares C, Longo A, Spano G, Capozzi V. Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production. Foods 2017; 6:foods6120110. [PMID: 29232917 PMCID: PMC5742778 DOI: 10.3390/foods6120110] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 11/27/2017] [Accepted: 12/04/2017] [Indexed: 01/19/2023] Open
Abstract
Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this work, Lactobacillus plantarum UFG 121, a strain with characterized broad antifungal activity, was analyzed as a potential protective culture for bread production. Six different molds belonging to Aspergillus spp., Penicillium spp., and Fusarium culmorum were used to artificially contaminate bread produced with two experimental modes: (i) inoculation of the dough with a commercial Saccharomyces cerevisiae strain (control) and (ii) co-inoculation of the dough with the commercial S. cerevisiae strain and with L. plantarum UFG 121. L. plantarum strain completely inhibited the growth of F. culmorum after one week of storage. The lactic acid bacterium modulated the mold growth in samples contaminated with Aspergillus flavus, Penicillium chrysogenum, and Penicillium expansum, while no antagonistic effect was found against Aspergillus niger and Penicillium roqueforti. These results indicate the potential of L. plantarum UFG 121 as a biocontrol agent in bread production and suggest a species- or strain-depending sensitivity of the molds to the same microbial-based control strategy.
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Affiliation(s)
- Pasquale Russo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
- Promis Biotech Via Napoli 25, 71122 Foggia, Italy.
| | - Clara Fares
- Council for Agricultural Research and Economics-Research Centre for Cereal and Industrial Crops (CREA-CI), S.S.673 km 25.200, 71122 Foggia, Italy.
| | - Angela Longo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Giuseppe Spano
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Vittorio Capozzi
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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26
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Luz C, Saladino F, Luciano F, Mañes J, Meca G. In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.053] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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27
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Hassan YI, He JW, Perilla N, Tang K, Karlovsky P, Zhou T. The enzymatic epimerization of deoxynivalenol by Devosia mutans proceeds through the formation of 3-keto-DON intermediate. Sci Rep 2017; 7:6929. [PMID: 28761064 PMCID: PMC5537285 DOI: 10.1038/s41598-017-07319-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Accepted: 06/16/2017] [Indexed: 12/20/2022] Open
Abstract
The enzymatic detoxification of deoxynivalenol (DON) is a promising mitigation strategy for addressing this mycotoxin contamination of cereal grains. A recently described bacterium, Devosia mutans 17-2-E-8, capable of transforming DON into its non-toxic stereoisomer 3-epi-DON, holds promise for the development of such applications. Earlier observations suggested that DON epimerization proceeds via a two-step catalysis with 3-keto-DON as an intermediate. The results of this study indicate that NADPH is required for DON epimerization by cell-free protein extracts of D. mutans, while high concentrations of glucose and sucrose have a suppressive effect. Chemically synthesized 3-keto-DON incubated with D. mutans protein fractions enriched by ammonium sulfate precipitation at 35–55% saturation selectively reduced 3-keto-DON to 3-epi-DON, but fell short of supporting the complete epimerization of DON. In addition, seven Devosia species investigated for DON epimerization were all able to reduce 3-keto-DON to 3-epi-DON, but only a few were capable of epimerizing DON. The above observations collectively confirm that the enzymes responsible for the oxidation of DON to 3-keto-DON are physically separate from those involved in 3-keto-DON reduction to 3-epi-DON. The enzymatic nature of DON epimerization suggests that the process could be used to develop genetically engineered crops or microorganisms, ultimately reducing foodborne exposure of consumers and farm animals to DON.
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Affiliation(s)
- Yousef I Hassan
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Jian Wei He
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,School of Environmental Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Norma Perilla
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Micotox Ltd, Bogota, Colombia
| | - KaiJie Tang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Petr Karlovsky
- Molecular Phytopathology and Mycotoxin Research, Georg-August-University Göttingen, Göttingen, Germany
| | - Ting Zhou
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.
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28
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Cousin FJ, Le Guellec R, Schlusselhuber M, Dalmasso M, Laplace JM, Cretenet M. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms 2017; 5:E39. [PMID: 28757560 PMCID: PMC5620630 DOI: 10.3390/microorganisms5030039] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 07/20/2017] [Accepted: 07/21/2017] [Indexed: 12/18/2022] Open
Abstract
Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.
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Affiliation(s)
- Fabien J Cousin
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
| | - Rozenn Le Guellec
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
| | - Margot Schlusselhuber
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
| | - Marion Dalmasso
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
| | - Jean-Marie Laplace
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
| | - Marina Cretenet
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
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29
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Loi M, Fanelli F, Liuzzi VC, Logrieco AF, Mulè G. Mycotoxin Biotransformation by Native and Commercial Enzymes: Present and Future Perspectives. Toxins (Basel) 2017; 9:E111. [PMID: 28338601 PMCID: PMC5408185 DOI: 10.3390/toxins9040111] [Citation(s) in RCA: 114] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 03/16/2017] [Accepted: 03/18/2017] [Indexed: 01/13/2023] Open
Abstract
Worldwide mycotoxins contamination has a significant impact on animal and human health, and leads to economic losses accounted for billions of dollars annually. Since the application of pre- and post- harvest strategies, including chemical or physical removal, are not sufficiently effective, biological transformation is considered the most promising yet challenging approach to reduce mycotoxins accumulation. Although several microorganisms were reported to degrade mycotoxins, only a few enzymes have been identified, purified and characterized for this activity. This review focuses on the biotransformation of mycotoxins performed with purified enzymes isolated from bacteria, fungi and plants, whose activity was validated in in vitro and in vivo assays, including patented ones and commercial preparations. Furthermore, we will present some applications for detoxifying enzymes in food, feed, biogas and biofuel industries, describing their limitation and potentialities.
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Affiliation(s)
- Martina Loi
- Institute of Sciences of Food Production, National Research Council, via Amendola 122/O, Bari 70126, Italy.
- Department of Economics, University of Foggia, via Napoli 25, Foggia 71122, Italy.
| | - Francesca Fanelli
- Institute of Sciences of Food Production, National Research Council, via Amendola 122/O, Bari 70126, Italy.
| | - Vania C Liuzzi
- Institute of Sciences of Food Production, National Research Council, via Amendola 122/O, Bari 70126, Italy.
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council, via Amendola 122/O, Bari 70126, Italy.
| | - Giuseppina Mulè
- Institute of Sciences of Food Production, National Research Council, via Amendola 122/O, Bari 70126, Italy.
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30
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Mechmeche M, Kachouri F, Yaghlane HB, Ksontini H, Setti K, Hamdi M. Kinetic analysis and mathematical modeling of growth parameters of Lactobacillus plantarum in protein-rich isolates from tomato seed. FOOD SCI TECHNOL INT 2016; 23:128-141. [DOI: 10.1177/1082013216665706] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The aim of the present study was to evaluate the applicability of using protein-rich isolates from tomato seed as a sole source of nutrition for the growth of lactic acid bacteria. Unstructured mathematical and logistic models were proposed to describe growth, pH drop, lactic acid production and nutriment consumption by Lactobacillus plantarum in whole and defatted isolates in order to compare their suitability for the production of a fermented beverage. These media have considerable good quantities of nutriment that allowed the growth of L. plantarum, after which the cell numbers begin to decline. The maximum biomass was observed in defatted isolate (1.42 g L−1) followed by the whole isolate (1.24 g L−1). The lactic acid increased by about 5.5 and 6.5 times respectively in whole and defatted protein isolates. However, significant nutriment consumption occurred during the growth phase as well as stationary phase. A reduction of 61.90% and 95.88% in sugar content, as well as 21.91% and 16.93% reduction in protein content were observed respectively in whole and defatted isolates. In most cases, the proposed models adequately describe the biochemical changes taking place during fermentation and are a promising approach for the formulation of tomato seed-based functional foods.
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Affiliation(s)
- Manel Mechmeche
- Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), Tunis, Tunisia
- Superior School of Food Industry at Tunis (ESIAT), Tunis, Tunisia
| | - Faten Kachouri
- Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), Tunis, Tunisia
- Superior School of Food Industry at Tunis (ESIAT), Tunis, Tunisia
| | - Hana B Yaghlane
- Research Unity of Bio-conservation and Enhancement of Agro-food Products, Superior School of Food Industry at Tunis (ESIAT), Tunis, Tunisia
| | - Hamida Ksontini
- Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), Tunis, Tunisia
- Superior School of Food Industry at Tunis (ESIAT), Tunis, Tunisia
| | - Khaoula Setti
- Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), Tunis, Tunisia
- Superior School of Food Industry at Tunis (ESIAT), Tunis, Tunisia
| | - Moktar Hamdi
- Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), Tunis, Tunisia
- Superior School of Food Industry at Tunis (ESIAT), Tunis, Tunisia
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31
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Saladino F, Luz C, Manyes L, Fernández-Franzón M, Meca G. In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.012] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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