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Detoxification of Aflatoxins in Fermented Cereal Gruel (Ogi) by Probiotic Lactic Acid Bacteria and Yeasts with Differences in Amino Acid Profiles. Toxins (Basel) 2023; 15:toxins15030210. [PMID: 36977101 PMCID: PMC10053840 DOI: 10.3390/toxins15030210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
Toxigenic members of Aspergillus flavus contaminate cereal grains, resulting in contamination by aflatoxin, a food safety hazard that causes hepatocellular carcinoma. This study identified probiotic strains as aflatoxin detoxifiers and investigated the changes to the grain amino acid concentrations during fermentation with probiotics in the presence of either A. flavus La 3228 (an aflatoxigenic strain) or A. flavus La 3279 (an atoxigenic strain). Generally, higher concentrations (p < 0.05) of amino acids were detected in the presence of toxigenic A. flavus La 3228 compared to the atoxigenic A. flavus La 3279. Compared to the control, 13/17 amino acids had elevated (p < 0.05) concentrations in the presence of the toxigenic A. flavus compared to the control, whereas in systems with the atoxigenic A. flavus 13/17 amino acids had similar (p > 0.05) concentrations to the control. There were interspecies and intraspecies differences in specific amino acid elevations or reductions among selected LAB and yeasts, respectively. Aflatoxins B1 and B2 were detoxified by Limosilactobacillus fermentum W310 (86% and 75%, respectively), Lactiplantibacillus plantarum M26 (62% and 63%, respectively), Candida tropicalis MY115 (60% and 77%, respectively), and Candida tropicalis YY25, (60% and 31%, respectively). Probiotics were useful detoxifiers; however, the extent of decontamination was species- and strain-dependent. Higher deviations in amino acid concentrations in the presence of toxigenic La 3228 compared to atoxigenic La 3279 suggests that the detoxifiers did not act by decreasing the metabolic activity of the toxigenic strain.
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Urrutia-Baca V, Hernández-Hernández S, Martínez L, Dávila-Vega J, Chuck-Hernández C. The Role of Probiotics in Dairy Foods and Strategies to Evaluate Their Functional Modifications. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2172426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Affiliation(s)
- V.H Urrutia-Baca
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
| | | | - L.M. Martínez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, NL, México
| | - J.P Dávila-Vega
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
| | - C. Chuck-Hernández
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
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Owolabi IO, Kolawole O, Jantarabut P, Elliott CT, Petchkongkaew A. The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods. NPJ Sci Food 2022; 6:39. [PMID: 36045143 PMCID: PMC9433409 DOI: 10.1038/s41538-022-00152-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022] Open
Abstract
Fermented foods (ffs) and beverages are widely consumed in Southeast Asia (SEA) for their nutritional balance, flavor, and food security. They serve as vehicles for beneficial microorganisms performing a significant role in human health. However, there are still major challenges concerning the safety of ffs and beverages due to the presence of natural toxins. In this review, the common toxins found in traditional ffs in SEA are discussed with special reference to mycotoxins and plant toxins. Also, mitigation measures for preventing risks associated with their consumption are outlined. Ochratoxin, citrinin, aflatoxins were reported to be major mycotoxins present in SEA ffs. In addition, soybean-based ff food products were more vulnerable to mycotoxin contaminations. Common plant toxins recorded in ffs include cyanogenic glycosides, oxalates, phytates and saponins. Combined management strategies such as pre-harvest, harvest and post-harvest control and decontamination, through the integration of different control methods such as the use of clean seeds, biological control methods, fermentation, appropriate packaging systems, and controlled processing conditions are needed for the safe consumption of indigenous ffs in SEA.
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Affiliation(s)
- Iyiola O Owolabi
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.,International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand
| | - Oluwatobi Kolawole
- Institute for Global Food Security, School of Biological Science, Queen's University Belfast, 19 Chlorine Gardens Belfast, BT9 5DL, Belfast, Northern Ireland
| | - Phantakan Jantarabut
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.,International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand
| | - Christopher T Elliott
- International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.,Institute for Global Food Security, School of Biological Science, Queen's University Belfast, 19 Chlorine Gardens Belfast, BT9 5DL, Belfast, Northern Ireland
| | - Awanwee Petchkongkaew
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand. .,International Joint Research Center on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand. .,Institute for Global Food Security, School of Biological Science, Queen's University Belfast, 19 Chlorine Gardens Belfast, BT9 5DL, Belfast, Northern Ireland.
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Emadi A, Eslami M, Yousefi B, Abdolshahi A. In vitro strain specific reducing of aflatoxin B1 by probiotic bacteria: a systematic review and meta-analysis. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.1929323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Alireza Emadi
- Semnan University of Medical Sciences and Health Services, Semnan, Iran
| | - Majid Eslami
- Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Bahman Yousefi
- Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Anna Abdolshahi
- Semnan University of Medical Sciences and Health Services, Semnan, Iran
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Abdolmaleki K, Javanmardi F, Gavahian M, Phimolsiripol Y, Ruksiriwanich W, Mir SA, Mousavi Khaneghah A. Emerging technologies in combination with probiotics for aflatoxins removal: An updated review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15926] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Khadije Abdolmaleki
- Research Center of Oils and Fats Kermanshah University of Medical Sciences Kermanshah Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Mohsen Gavahian
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology 1, Shuefu Road Neipu Pingtung 91201 Taiwan, ROC
| | | | | | - Shabir Ahmad Mir
- Department of Food Science and Technology Government College for Women MA Road Srinagar, Jammu, and Kashmir India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Warsaw Poland
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas, São Paulo Brazil
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Nasrollahzadeh A, Mokhtari S, Khomeiri M, Saris P. Mycotoxin detoxification of food by lactic acid bacteria. INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2022. [DOI: 10.1186/s40550-021-00087-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractToday, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with minimum use of chemicals and preservatives. Among all the fungal inhibition and mycotoxin detoxification methods so far developed for food, biopreservation and biodetoxification have been found safe and reliable. Nowadays, lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and mycotoxin detoxification capability. The occurrence of fungul growth in the food chain can lead to health problems such as mycotoxicosis and cancer to humans due to producing mycotoxins such as aflatoxins. Biopreservation is among the safest and most reliable methods for inhibition of fungi in food. This review highlights the great potential of LAB as biodetoxificant by summarizing various reported detoxification activities of LAB against fungal mycotoxins released into foods. Mechanisms of mycotoxin detoxification, also the inherent and environmental factors affecting detoxifying properties of LAB are also covered.
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Lactic Acid Bacteria Antagonism of Acid-tolerant and Antibiotic-resistant Non-staphylococcal Pathogenic Species Isolated from a Fermented Cereal Beverage using Baird-Parker Agar. NUTRITION AND FOOD SCIENCES RESEARCH 2022. [DOI: 10.52547/nfsr.9.1.31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in Northern Cameroon. BEVERAGES 2021. [DOI: 10.3390/beverages7020039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In Cameroon, alcoholic beverages represent one of the main consumed drinks. In northern regions, indigenous sorghum beers are very popular and widely consumed in an actively fermenting state by people. In this study, some physicochemical parameters of alcoholic sorghum beverages and correlations between them were evaluated during fermentation for 10 days. The indigenous white and red beers were produced at the laboratory scale assisted by experimental producers and some parameters (pH, total acidity, alcohol, sugars, density, total solids, temperature, and conductivity) were measured on the wort and fermented beverages. The pH decreased from 3.2 to 2.4 and 3.11 to 2.41; total acidity increased from 1.07 to 5.1 g/L and 0.5 to 4.6 g/L; alcohol was enhanced from 0 to 9.5% and 0 to 6.8% (v/v); total solids dropped from 13.6 to 5°P and 12.2 to 3.3°P, respectively, in the white and red sorghum beers. The multivariate analysis showed a good correlation between consumption of sugar, the decrease in total solids and density with the decrease in pH. Additionally, it was shown that a perfect link exists between the production of alcohol and organic acids. The hierarchical analysis showed that indigenous red beer samples fermented for one and two days and those fermented for four to 10 days were related and could be separate in two distinct groups, whereas white turbid beer samples were separated in three different groups, those fermented for one to four days, five to six days, and seven to 10 days. The results obtained could serve as a guide to better understand the fermentation process of indigenous alcoholic sorghum-based beverages.
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Bereka T, Kuyu C, Tolera K, Addis E. Current postharvest practices and aflatoxin contamination awareness amongst maize producers in Jimma Zone, Southwest of Ethiopia. WORLD MYCOTOXIN J 2021. [DOI: 10.3920/wmj2020.2642] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Grain contamination by mycotoxins can cause significantly negative health and economic impact in areas where poor agricultural practices and food insecurity is prevalent. This study was conducted to investigate the current postharvest practices and aflatoxin contamination awareness level amongst maize producers in Jimma Zone, Ethiopia. Semi-structured questionnaires were used for quantitative and qualitative data collection from 90 randomly selected maize producers in two districts through a cross-sectional study design. The study revealed poor postharvest practices due to lack of proper infrastructure. Maize is harvested after maturation with the use of traditional sun drying. Plastic sheets are commonly used to protect harvested maize from rain during field drying. The majority of the respondents reported the use of traditional storage structures (81.1%) with great potential for possible mould proliferation and aflatoxin production. Maize producers of up to 62.2% were ignorant about aflatoxins and up to 26.7% reported the possible usage of aflatoxin contaminated maize in human food preparation and animal feed production. Up to 53.3% of the respondents were ignorant of aflatoxin risks in human health and stability during food processing hence the usage of mouldy maize for tella brewing. Further investigations on aflatoxin levels in maize-based food and beverages, and human exposure studies are needed. Moreover, there is a need to enhance the maize producers’ knowledge on good agricultural practices and mycotoxicosis through awareness programmes.
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Affiliation(s)
- T.Y. Bereka
- Department of Postharvest Management, Jimma University College of Agriculture and Veterinary Medicine, 307 Jimma, Ethiopia
| | - C.G. Kuyu
- Department of Postharvest Management, Jimma University College of Agriculture and Veterinary Medicine, 307 Jimma, Ethiopia
| | - K.D. Tolera
- Department of Postharvest Management, Jimma University College of Agriculture and Veterinary Medicine, 307 Jimma, Ethiopia
| | - E.M. Addis
- Department of Agricultural Economics and Agribusiness Management, Jimma University College of Agriculture and Veterinary Medicine, 307 Jimma, Ethiopia
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Abstract
Aflatoxins are endemic in Kenya. The 2004 outbreak of acute aflatoxicosis in the country was one of the unprecedented epidemics of human aflatoxin poisoning recorded in mycotoxin history. In this study, an elaborate review was performed to synthesize Kenya’s major findings in relation to aflatoxins, their prevalence, detection, quantification, exposure assessment, prevention, and management in various matrices. Data retrieved indicate that the toxins are primarily biosynthesized by Aspergillus flavus and A. parasiticus, with the eastern part of the country reportedly more aflatoxin-prone. Aflatoxins have been reported in maize and maize products (Busaa, chan’gaa, githeri, irio, muthokoi, uji, and ugali), peanuts and its products, rice, cassava, sorghum, millet, yams, beers, dried fish, animal feeds, dairy and herbal products, and sometimes in tandem with other mycotoxins. The highest total aflatoxin concentration of 58,000 μg/kg has been reported in maize. At least 500 acute human illnesses and 200 deaths due to aflatoxins have been reported. The causes and prevalence of aflatoxins have been grossly ascribed to poor agronomic practices, low education levels, and inadequate statutory regulation and sensitization. Low diet diversity has aggravated exposure to aflatoxins in Kenya because maize as a dietetic staple is aflatoxin-prone. Detection and surveillance are only barely adequate, though some exposure assessments have been conducted. There is a need to widen diet diversity as a measure of reducing exposure due to consumption of aflatoxin-contaminated foods.
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Bata-Vidács I, Kosztik J, Mörtl M, Székács A, Kukolya J. Aflatoxin B1 and Sterigmatocystin Binding Potential of Non- Lactobacillus LAB Strains. Toxins (Basel) 2020; 12:E799. [PMID: 33327631 PMCID: PMC7765123 DOI: 10.3390/toxins12120799] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/04/2020] [Accepted: 12/11/2020] [Indexed: 01/17/2023] Open
Abstract
Research on the ability of lactic acid bacteria (LAB) to bind aflatoxin B1 (AFB1) has mostly been focusing on lactobacilli and bifidobacteria. In this study, the AFB1 binding capacities of 20 Enterococcus strains belonging to E. casseliflavus, E. faecalis, E. faecium, E. hirae, E. lactis, and E. mundtii, 24 Pediococcus strains belonging to species P. acidilactici, P. lolii, P. pentosaceus, and P. stilesii, one strain of Lactococcus formosensis and L.garviae, and 3 strains of Weissella soli were investigated in MRS broth at 37 °C at 0.2 µg/mL mycotoxin concentration. According to our results, among non-lactobacilli LAB, the genera with the best AFB1 binding abilities were genus Pediococcus, with a maximum binding percentage of 7.6% by P. acidilactici OR83, followed by genus Lactococcus. For AFB1 bio-detoxification purposes, beside lactobacilli, pediococci can also be chosen, but it is important to select a strain with better binding properties than the average value of its genus. Five Pediococcus strains have been selected to compare their sterigmatocystin (ST) binding abilities to AFB1 binding, and a 2-3-fold difference was obtained similar to previous findings for lactobacilli. The best strain was P. acidilactici OR83 with 18% ST binding capacity. This is the first report on ST binding capabilities of non-Lactobacillus LAB strains.
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Affiliation(s)
- Ildikó Bata-Vidács
- Department of Environmental and Applied Microbiology, Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, 1022 Budapest, Hungary; (J.K.); (J.K.)
| | - Judit Kosztik
- Department of Environmental and Applied Microbiology, Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, 1022 Budapest, Hungary; (J.K.); (J.K.)
| | - Mária Mörtl
- Department of Environmental Analysis, Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, 1022 Budapest, Hungary; (M.M.); (A.S.)
| | - András Székács
- Department of Environmental Analysis, Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, 1022 Budapest, Hungary; (M.M.); (A.S.)
| | - József Kukolya
- Department of Environmental and Applied Microbiology, Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, 1022 Budapest, Hungary; (J.K.); (J.K.)
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Belasli A, Ben Miri Y, Aboudaou M, Aït Ouahioune L, Montañes L, Ariño A, Djenane D. Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel ( Laurus nobilis L.): Potential use as wheat preservative. Food Sci Nutr 2020; 8:4717-4729. [PMID: 32994933 PMCID: PMC7500775 DOI: 10.1002/fsn3.1650] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 04/27/2020] [Accepted: 04/27/2020] [Indexed: 12/24/2022] Open
Abstract
Essential oils (EOs) are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. The aim of this work was to study the chemical profile of the EO from laurel (Laurus nobilis) and its antifungal, antitoxigenic, and antioxidant activities. The extractive yield of the EO from Algerian laurel was 1.13% being 1,8-cineole the most dominant compound (35.5%) by gas chromatography-mass spectrometry analysis. The values of minimum inhibitory concentration and minimum fungicidal concentration (MFC) against Aspergillus flavus were 1.75 and 2 mg/ml, respectively. The production of aflatoxin B1 was inhibited by EO concentrations between 0.25 mg/ml (15% decrease) and 1.50 mg/ml (86% decrease), and it was totally inhibited at the MFC value. The EO showed a wide antifungal spectrum against other species in a dose-dependent manner. In a food-model study, the L. nobilis EO showed remarkable efficacy in fumigated wheat grains, providing from 51.5% to 76.7% protection against A. flavus during 6-month storage. The L. nobilis EO showed good free radical scavenging activity by DPPH assay (IC50 value of 602 μg/ml) and moderate antioxidant activity in the β-carotene bleaching assay (46% inhibition of linoleic acid oxidation). The conclusions of this study justify future research for the application of EO from laurel as a natural preservative to improve food safety and extend shelf life by controlling spoilage and toxigenic molds as well as oxidative damage.
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Affiliation(s)
- Azem Belasli
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
| | - Yamina Ben Miri
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
| | - Malek Aboudaou
- Département Recherche & Développement ISO 9 International Isser Algeria
| | - Lidia Aït Ouahioune
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
| | | | - Agustín Ariño
- Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Zaragoza Spain
| | - Djamel Djenane
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
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Omara T, Nassazi W, Omute T, Awath A, Laker F, Kalukusu R, Musau B, Nakabuye BV, Kagoya S, Otim G, Adupa E. Aflatoxins in Uganda: An Encyclopedic Review of the Etiology, Epidemiology, Detection, Quantification, Exposure Assessment, Reduction, and Control. Int J Microbiol 2020; 2020:4723612. [PMID: 31998379 PMCID: PMC6970494 DOI: 10.1155/2020/4723612] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 11/01/2019] [Accepted: 12/02/2019] [Indexed: 12/20/2022] Open
Abstract
Uganda is an agrarian country where farming employs more than 60% of the population. Aflatoxins remain a scourge in the country, unprecedentedly reducing the nutritional and economic value of agricultural foods. This review was sought to synthetize the country's major findings in relation to the mycotoxins' etiology, epidemiology, detection, quantification, exposure assessment, control, and reduction in different matrices. Electronic results indicate that aflatoxins in Uganda are produced by Aspergillus flavus and A. parasiticus and have been reported in maize, sorghum, sesame, beans, sunflower, millet, peanuts, and cassava. The causes and proliferation of aflatoxigenic contamination of Ugandan foods have been largely due to poor pre-, peri-, and postharvest activities, poor government legislation, lack of awareness, and low levels of education among farmers, entrepreneurs, and consumers on this plague. Little diet diversity has exacerbated the risk of exposure to aflatoxins in Uganda because most of the staple foods are aflatoxin-prone. On the detection and control, these are still marginal, though some devoted scholars have devised and validated a sensitive portable device for on-site aflatoxin detection in maize and shown that starter cultures used for making some cereal-based beverages have the potential to bind aflatoxins. More efforts should be geared towards awareness creation and vaccination against hepatitis B and hepatitis A to reduce the risk of development of liver cancer among the populace.
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Affiliation(s)
- Timothy Omara
- Department of Chemistry and Biochemistry, School of Biological and Physical Sciences, Moi University, Uasin Gishu County, Kesses, P.O. Box 3900-30100, Academic Highway, Eldoret, Kenya
- Department of Quality Control and Quality Assurance, Product Development Directory, AgroWays Uganda Limited, Plot 34-60 Kyabazinga Way, P.O. Box 1924, Jinja, Uganda
- Department of Chemistry, Faculty of Science, Kyambogo University, P.O. Box 1, Kampala, Uganda
| | - Winfred Nassazi
- Department of Chemistry and Biochemistry, School of Biological and Physical Sciences, Moi University, Uasin Gishu County, Kesses, P.O. Box 3900-30100, Academic Highway, Eldoret, Kenya
- Department of Chemistry, Faculty of Science, Kyambogo University, P.O. Box 1, Kampala, Uganda
| | - Tom Omute
- Department of Biochemistry, Faculty of Health Sciences, Lira University, P.O. Box 1035, Lira, Uganda
| | - Aburu Awath
- Standards Department, Uganda National Bureau of Standards, Plot 2-12 Bypass Link, Bweyogerere Industrial and Business Park, P.O. Box 6329, Kampala, Uganda
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062, Kampala, Uganda
| | - Fortunate Laker
- Department of Chemistry, Faculty of Science, Kyambogo University, P.O. Box 1, Kampala, Uganda
- Department of Quality Control and Quality Assurance, Leading Distillers Uganda Limited, Plot 3382/83, Buloba, P.O. Box 12369, Kampala, Uganda
| | - Raymond Kalukusu
- Department of Chemistry, Faculty of Science, Kyambogo University, P.O. Box 1, Kampala, Uganda
- Department of Quality Control and Quality Assurance, Leading Distillers Uganda Limited, Plot 3382/83, Buloba, P.O. Box 12369, Kampala, Uganda
| | - Bashir Musau
- Department of Chemistry, Faculty of Science, Kyambogo University, P.O. Box 1, Kampala, Uganda
- Department of Quality Control and Quality Assurance, Leading Distillers Uganda Limited, Plot 3382/83, Buloba, P.O. Box 12369, Kampala, Uganda
| | - Brenda Victoria Nakabuye
- Department of Quality Control and Quality Assurance, Leading Distillers Uganda Limited, Plot 3382/83, Buloba, P.O. Box 12369, Kampala, Uganda
- Department of Food Processing Technology, Faculty of Science, Kyambogo University, P.O. Box 1, Kampala, Uganda
| | - Sarah Kagoya
- Department of Chemistry, Faculty of Science, Kyambogo University, P.O. Box 1, Kampala, Uganda
- Department of Quality Control and Quality Assurance, Product Development Directory, Sweets and Confectionaries Section, Kakira Sugar Limited, Jinja-Iganga Highway, P.O. Box 121, Jinja, Uganda
| | - George Otim
- Department of Chemistry, Faculty of Science, Kyambogo University, P.O. Box 1, Kampala, Uganda
| | - Eddie Adupa
- Department of Chemistry, Faculty of Science, Kyambogo University, P.O. Box 1, Kampala, Uganda
- Department of Quality Control and Quality Assurance, Abacus Parenteral Drugs Limited, Block 191, Plot 114, Kinga, Mukono, P.O. Box 31376, Kampala, Uganda
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