1
|
Ning M, Guo P, Qi J, Cui Y, Wang K, Du G, Wang Z, Yuan Y, Yue T. Detoxification of Mycotoxin Patulin by the Yeast Kluyveromyces marxianus YG-4 in Apple Juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12798-12809. [PMID: 38772384 DOI: 10.1021/acs.jafc.4c02963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2024]
Abstract
Patulin (PAT) is a mycotoxin produced by Penicillium species, which often contaminates fruit and fruit-derived products, posing a threat to human health and food safety. This work aims to investigate the detoxification of PAT by Kluyveromyces marxianus YG-4 (K. marxianus YG-4) and its application in apple juice. The results revealed that the detoxification effect of K. marxianus YG-4 on PAT includes adsorption and degradation. The adsorption binding sites were polysaccharides, proteins, and some lipids on the cell wall of K. marxianus YG-4, and the adsorption groups were hydroxyl groups, amino acid side chains, carboxyl groups, and ester groups, which were combined through strong forces (ion interactions, electrostatic interactions, and hydrogen bonding) and not easily eluted. The degradation active substance was an intracellular enzyme, and the degradation product was desoxypatulinic acid (DPA) without cytotoxicity. K. marxianus YG-4 can also effectively adsorb and degrade PAT in apple juice. The contents of organic acids and polyphenols significantly increased after detoxification, significantly improving the quality of apple juice. The detoxification ability of K. marxianus YG-4 toward PAT would be a novel approach for the elimination of PAT contamination.
Collapse
Affiliation(s)
- Mengge Ning
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Peng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jianrui Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuanyuan Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kai Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Gengan Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| |
Collapse
|
2
|
Stoev SD. Natural feed additives and bioactive supplements versus chemical additives as a safe and practical approach to combat foodborne mycotoxicoses. Front Nutr 2024; 11:1335779. [PMID: 38450227 PMCID: PMC10915786 DOI: 10.3389/fnut.2024.1335779] [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: 11/09/2023] [Accepted: 02/06/2024] [Indexed: 03/08/2024] Open
Abstract
This review highlights the possible hazard of mycotoxins occurrence in foods and feeds in regards to foodborne diseases. The possible management of the risk of contamination of foods and feeds with mycotoxins by using natural feed additives, protecting against deleterious effects of mycotoxins or inhibiting the growth of fungi and mycotoxin production, is deeply investigated in the available literature and some effective measures for safe utilization of mycotoxin contaminated feed/food are proposed. The biological methods of decontamination, degradation or biotransformation of mycotoxins are deeply analyzed and discussed. Some natural antagonists against target fungi are also reviewed and a comparison is made with conventional fungicides for ensuring a safe prevention of mycotoxin contamination. The most common and useful chemical methods of mycotoxins decontamination of agricultural commodities or raw materials are also investigated, e.g., chemical additives inactivating or destroying and/or adsorbing mycotoxins as well as chemical additives inhibiting the growth of fungi and mycotoxin production. The practical use and safety of various kind of feed/food additives or herbal/biological supplements as possible approach for ameliorating the adverse effects of some dangerous mycotoxins is deeply investigated and some suggestions are given. Various possibilities for decreasing mycotoxins toxicity, e.g., by clarifying the mechanisms of their toxicity and using some target antidotes and vitamins as supplements to the diet, are also studied in the literature and appropriate discussions or suggestions are made in this regard. Some studies on animal diets such as low carbohydrate intake, increased protein content, calorie restriction or the importance of dietary fats are also investigated in the available literature for possible amelioration of the ailments associated with mycotoxins exposure. It could be concluded that natural feed additives and bioactive supplements would be more safe and practical approach to combat foodborne mycotoxicoses as compared to chemical additives.
Collapse
Affiliation(s)
- Stoycho D. Stoev
- Department of General and Clinical Pathology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| |
Collapse
|
3
|
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.
Collapse
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.
| |
Collapse
|
4
|
Characterization of Two Dehydrogenases from Gluconobacter oxydans Involved in the Transformation of Patulin to Ascladiol. Toxins (Basel) 2022; 14:toxins14070423. [PMID: 35878161 PMCID: PMC9323132 DOI: 10.3390/toxins14070423] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/03/2022] [Accepted: 06/20/2022] [Indexed: 01/25/2023] Open
Abstract
Patulin is a mycotoxin that primarily contaminate apples and apple products. Whole cell or cell-free extracts of Gluconobacter oxydans ATCC 621 were able to transform patulin to E-ascladiol. Proteins from cell-free extracts were separated by anion exchange chromatography and fractions with patulin transformation activity were subjected to peptide mass fingerprinting, enabling the identification of two NADPH dependent short chain dehydrogenases, GOX0525 and GOX1899, with the requisite activity. The genes encoding these enzymes were expressed in E. coli and purified. Kinetic parameters for patulin reduction, as well as pH profiles and thermostability were established to provide further insight on the potential application of these enzymes for patulin detoxification.
Collapse
|
5
|
Smaoui S, Agriopoulou S, D'Amore T, Tavares L, Mousavi Khaneghah A. The control of Fusarium growth and decontamination of produced mycotoxins by lactic acid bacteria. Crit Rev Food Sci Nutr 2022; 63:11125-11152. [PMID: 35708071 DOI: 10.1080/10408398.2022.2087594] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Global crop and food contamination with mycotoxins are one of the primary worldwide concerns, while there are several restrictions regarding approaching conventional physical and chemical mycotoxins decontamination methods due to nutrition loss, sensory attribute reduction in foods, chemical residual, inconvenient operation, high cost of equipment, and high energy consumption of some methods. In this regard, the overarching challenges of mycotoxin contamination in food and food crops require the development of biological decontamination strategies. Using certain lactic acid bacteria (LAB) as generally recognized safe (GRAS) compounds is one of the most effective alternatives due to their potential to release antifungal metabolites against various fungal factors species. This review highlights the potential applications of LAB as biodetoxificant agents and summarizes their decontamination activities against Fusarium growth and Fusarium mycotoxins released into food/feed. Firstly, the occurrence of Fusarium and the instrumental and bioanalytical methods for the analysis of mycotoxins were in-depth discussed. Upgraded knowledge on the biosynthesis pathway of mycotoxins produced by Fusarium offers new insightful ideas clarifying the function of these secondary metabolites. Moreover, the characterization of LAB metabolites and their impact on the decontamination of the mycotoxin from Fusarium, besides the main mechanisms of mycotoxin decontamination, are covered. While the thematic growth inhibition of Fusarium and decontamination of their mycotoxin by LAB is very complex, approaching certain lactic acid bacteria (LAB) is worth deeper investigations.
Collapse
Affiliation(s)
- Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, Kalamata, Greece
| | - Teresa D'Amore
- Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZSPB), Foggia, Italy
| | - Loleny Tavares
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, CEP, Brazil
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| |
Collapse
|
6
|
Wang Z, Wang L, Ming Q, Yue T, Ge Q, Yuan Y, Gao Z, Cai R. Reduction the contamination of patulin during the brewing of apple cider and its characteristics. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1149-1162. [PMID: 35343883 DOI: 10.1080/19440049.2022.2055155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Patulin is one of the most significant food safety problems in fruit and derived products. The reduction of patulin contamination in food processing has always been the focus of research. In this study, nine yeast strains were applied for the brewing of apple cider and the fate of patulin was determined. In this process, the patulin contamination can be decreased by adsorption onto and degradation of yeast cells in the main fermentation (20.8-49.1%), as well as the adsorption removal during clarification (18.7-58%), inverted cans (21.3-31.4%) and aging (1.0-5.8%). Saccharomyces cerevisiae (1027) was selected to reveal the elimination mechanism of patulin in main fermentation. The decrease of patulin content was mainly due to degradation and the intracellular enzymes played a more important role than extracellular ones. In addition, the synthesis of enzymes was related to the induction of patulin. Furthermore, the degradation product of patulin in the main fermentation was identified as E-ascladiol, which is less toxic than patulin. Based on the representative strain of S. cerevisiae 1027, patulin contamination can be effectively eliminated during apple cider brewing. This study provides a new insight into eliminating patulin contamination in the brewing of apple cider.
Collapse
Affiliation(s)
- Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Leran Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Qiaoying Ming
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Qian Ge
- Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Yinchuan, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China
| | - Rui Cai
- College of Food Science and Technology, Northwest University, Xi'an, China
| |
Collapse
|
7
|
Li J, Hu K, Hu L, Hou X, Li Q, Liu A, Chen S, Ao X, Hu X, He L, Tang H, Huang D, Yang Y, Zou L, Liu S. Adsorption Behavior of 3-phenoxybenzoic Acid by Lactobacillus Plantarum and Its Potential Application in Simulated Digestive Juices. Int J Mol Sci 2022; 23:ijms23105809. [PMID: 35628620 PMCID: PMC9146835 DOI: 10.3390/ijms23105809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/13/2022] [Accepted: 05/19/2022] [Indexed: 12/03/2022] Open
Abstract
3-PBA is a major degradation intermediate of pyrethroids. Its widespread existence in the environment poses a severe threat to the ecosystem and human health. This study evaluated the adsorption capacity of L. plantarum RS20 toward 3-PBA. Batch adsorption experiments indicated that the optimal adsorption conditions were a temperature of 37 °C and initial pH of 6.0–8.0, under which the removal rate was positively correlated with the cell concentration. In addition, there was no link between the incubation time and adsorption rate. The kinetic study showed that the adsorption process fitted well with the pseudo-second-order model, and the adsorption isotherms could be described by both Langmuir and Freundlich equations. Heat and acid treatments showed that the ability of strain RS20 in removing 3-PBA was independent of microbial vitality. Indeed, it was involved with chemisorption and physisorption via the cell walls. The cell walls made the highest contribution to 3-PBA removal, according to the adsorption experiments using different cellular components. This finding was further reconfirmed by SEM. FTIR spectroscopy analysis indicated that carboxyl, hydroxyl, amino groups, and –C–N were the functional sites for the binding of 3-PBA. The co-culture experiments showed that the adsorption of strain RS20 enhanced the degradation of 3-PBA by strain SC-1. Strain RS20 could also survive and effectively remove 3-PBA in simulated digestive juices. Collectively, strain RS20 could be employed as a biological detoxification agent for humans and animals by eliminating 3-PBA from foods, feeds, and the digestive tract in the future.
Collapse
Affiliation(s)
- Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
| | - Lu Hu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
| | - Xiaoyan Hou
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
- Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
- Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China
| | - Xinjie Hu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
| | - Huaqiao Tang
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, China;
| | - Daomei Huang
- Integrated Agricultural Development Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China;
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
- Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China;
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (J.L.); (K.H.); (L.H.); (X.H.); (Q.L.); (A.L.); (S.C.); (X.A.); (X.H.); (L.H.); (Y.Y.)
- Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China
- Correspondence: ; Tel.: +86-0835-2882187
| |
Collapse
|
8
|
Lai W, Cai R, Yang K, Yue T, Gao Z, Yuan Y, Wang Z. Detoxification of patulin by Lactobacillus pentosus DSM 20314 during apple juice fermentation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108446] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
9
|
Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains. Toxins (Basel) 2021; 13:toxins13070434. [PMID: 34206488 PMCID: PMC8309945 DOI: 10.3390/toxins13070434] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/13/2021] [Accepted: 06/17/2021] [Indexed: 11/17/2022] Open
Abstract
In the food industry, microbiological safety is a major concern. Mycotoxin patulin represents a potential health hazard, as it is heat-resistant and may develop at any stage during the food chain, especially in apple-based products, leading to severe effects on human health, poor quality products, and profit reductions. The target of the study was to identify and characterize an excellent adsorbent to remove patulin from apple juice efficiently and to assess its adsorption mechanism. To prevent juice fermentation and/or contamination, autoclaving was involved to inactivate bacteria before the adsorption process. The HPLC (high-performance liquid chromatography) outcome proved that all isolated strains from kefir grains could reduce patulin from apple juice. A high removal of 93% was found for juice having a 4.6 pH, 15° Brix, and patulin concentration of 100 μg/L by Lactobacillus kefiranofacien, named JKSP109, which was morphologically the smoothest and biggest of all isolates in terms of cell wall volume and surface area characterized by SEM (Scanning electron microscopy) and TEM (transmission electron microscopy). C=O, OH, C–H, and N–O were the main functional groups engaged in patulin adsorption indicated by FTIR (Fourier transform–infrared). E-nose (electronic nose) was performed to evaluate the aroma quality of the juices. PCA (Principal component analysis) results showed that no significant changes occurred between control and treated juice.
Collapse
|
10
|
Zoghi A, Darani KK, Hekmatdoost A. Effects of Pretreatments on Patulin Removal from Apple Juices Using Lactobacilli: Binding Stability in Simulated Gastrointestinal Condition and Modeling. Probiotics Antimicrob Proteins 2021; 13:135-145. [PMID: 32572682 DOI: 10.1007/s12602-020-09666-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Recently, researchers have reported the presence of patulin as a mycotoxin in commercial apple products, especially apple juices. The aim of this study was to assess adsorption of patulin from artificially contaminated apple juice using two lactic acid bacteria (LAB) strains of Lactobacillus acidophilus ATCC 4356 and Lactobacillus plantarum ATCC 8014. Furthermore, effects of five physical and chemical pretreatments on the patulin adsorption were investigated. Results demonstrated that patulin adsorption abilities of both strains increased with NaOH pretreatment but decreased after autoclaving. The NaOH-treated L. plantarum ATCC 8014 showed the best removal rate (59.74%) after 48 h of refrigerated storage, compared with the NaOH-treated L. acidophilus ATCC 4356 (52.36%). Moreover, stability of the LAB-patulin complex was assessed in simulated gastrointestinal tract conditions and a low quantity of patulin was released into the solution. The patulin adsorption process by NaOH-treated L. plantarum ATCC 8014 followed Freundlich isotherm model and pseudo-second-order kinetic model. Fourier transform infrared spectroscopy showed that polysaccharide and protein components of the L. plantarum ATCC 8014 cell wall played key roles in patulin adsorption. The major functional groups of the cell wall that were involved in adsorbing patulin included -OH/-NH, -CH2, C=O, and C-O groups. The current results suggest that NaOH-treated L. plantarum ATCC 8014 cells include the potential to detoxify patulin-contaminated apple juices.
Collapse
Affiliation(s)
- Alaleh Zoghi
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, P.O. Box 193954741, Tehran, Iran
| | - Kianoush Khosravi Darani
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, P.O. Box 193954741, Tehran, Iran.
| | - Azita Hekmatdoost
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| |
Collapse
|
11
|
Aerogel doped by sulfur-functionalized graphene oxide with convenient separability for efficient patulin removal from apple juice. Food Chem 2020; 338:127785. [PMID: 32798825 DOI: 10.1016/j.foodchem.2020.127785] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/22/2020] [Accepted: 08/03/2020] [Indexed: 12/11/2022]
Abstract
Patulin (PAT) contaminant causes severe food safety issue throughout apple industry. Although adsorption is the feasible approach to remove PAT, the limited adsorption capacity and separation difficulty of most adsorbent is the major drawback that remains to be overcome. Here GO-SH doped aerogel was prepared and used for removal PAT from apple juice. The intrinsic porous of the aerogel and abundant active sites including -COOH, -NH2 and -SH offered the PAT adsorption capacity of 24.75 μg/mg that superior to most reported adsorbents. Furthermore, it could reduce 89 ± 1.23% PAT in real apple juice without juice quality deterioration and cytotoxicity. Importantly, the aerogel with good mechanical strength and structure stability could endure the complex juice solution so that there was no any residue after convenient separation of the aerogel, which proved that the proposed aerogel was a promising adsorbent to be applied to apple juice industry for PAT removal.
Collapse
|
12
|
Muhialdin BJ, Saari N, Meor Hussin AS. Review on the Biological Detoxification of Mycotoxins Using Lactic Acid Bacteria to Enhance the Sustainability of Foods Supply. Molecules 2020; 25:E2655. [PMID: 32517380 PMCID: PMC7321335 DOI: 10.3390/molecules25112655] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 03/30/2020] [Accepted: 04/02/2020] [Indexed: 12/19/2022] Open
Abstract
The challenges to fulfill the demand for a safe food supply are dramatically increasing. Mycotoxins produced by certain fungi cause great economic loss and negative impact on the sustainability of food supplies. Moreover, the occurrence of mycotoxins at high levels in foods poses a high health threat for the consumers. Biological detoxification has exhibited a high potential to detoxify foodstuffs on a cost-effective and large scale. Lactic acid bacteria showed a good potential as an alternative strategy for the elimination of mycotoxins. The current review describes the health and economic impacts associated with mycotoxin contamination in foodstuffs. Moreover, this review highlights the biological detoxification of common food mycotoxins by lactic acid bacteria.
Collapse
Affiliation(s)
- Belal J. Muhialdin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;
| | - Anis Shobirin Meor Hussin
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| |
Collapse
|
13
|
Sadiq FA, Yan B, Tian F, Zhao J, Zhang H, Chen W. Lactic Acid Bacteria as Antifungal and Anti-Mycotoxigenic Agents: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019; 18:1403-1436. [PMID: 33336904 DOI: 10.1111/1541-4337.12481] [Citation(s) in RCA: 128] [Impact Index Per Article: 25.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 06/21/2019] [Accepted: 07/05/2019] [Indexed: 12/18/2022]
Abstract
Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega-scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf-life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti-mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.
Collapse
Affiliation(s)
- Faizan Ahmed Sadiq
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,National Engineering Research Center for Functional Food, Jiangnan Univ., Wuxi, 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,National Engineering Research Center for Functional Food, Jiangnan Univ., Wuxi, 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,National Engineering Research Center for Functional Food, Jiangnan Univ., Wuxi, 214122, China
| |
Collapse
|
14
|
Rogowska A, Pomastowski P, Walczak J, Railean-Plugaru V, Rudnicka J, Buszewski B. Investigation of Zearalenone Adsorption and Biotransformation by Microorganisms Cultured under Cellular Stress Conditions. Toxins (Basel) 2019; 11:toxins11080463. [PMID: 31394832 PMCID: PMC6723818 DOI: 10.3390/toxins11080463] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 08/03/2019] [Accepted: 08/05/2019] [Indexed: 01/14/2023] Open
Abstract
The zearalenone binding and metabolization ability of probiotic microorganisms, such as lactic acid bacteria, Lactobacillus paracasei, Lactococcus lactis, and yeast Saccharomyces cerevisiae, isolated from food products, were examined. Moreover, the influence of cellular stress (induced by silver nanoparticles) and lyophilization on the effectiveness of tested microorganisms was also investigated. The concentration of zearalenone after a certain time of incubation with microorganisms was determined using high-performance liquid chromatography. The maximum sorption effectiveness for L. paracasei, L. lactis, and S. cerevisiae cultured in non-stress conditions was 53.3, 41.0, and 36.5%, respectively. At the same time for the same microorganisms cultured at cellular stress conditions, the maximum sorption effectiveness was improved to 55.3, 47.4, and 57.0%, respectively. Also, the effect of culture conditions on the morphology of the cells and its metabolism was examined using microscopic technique and matrix-assisted laser desorption ionization-time of flight mass spectrometry, respectively.
Collapse
Affiliation(s)
- Agnieszka Rogowska
- Centre for Modern Interdisciplinary Technologies Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Torun, Poland
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Torun, Poland
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary Technologies Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Torun, Poland
| | - Justyna Walczak
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Torun, Poland
| | - Viorica Railean-Plugaru
- Centre for Modern Interdisciplinary Technologies Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Torun, Poland
| | - Joanna Rudnicka
- Centre for Modern Interdisciplinary Technologies Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Torun, Poland
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Torun, Poland
| | - Bogusław Buszewski
- Centre for Modern Interdisciplinary Technologies Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Torun, Poland.
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Torun, Poland.
| |
Collapse
|
15
|
Adsorption properties of magnetic carbon nanotubes for patulin removal from aqueous solution systems. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
16
|
Erdoğan A, Ghimire D, Gürses M, Çetin B, BARAN A. Meyve Sularında Patulin Kirlenmesi ve Kontrol Önlemleri. ACTA ACUST UNITED AC 2018. [DOI: 10.31590/ejosat.434750] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
17
|
Liu M, Wang J, Yang Q, Hu N, Zhang W, Zhu W, Wang R, Suo Y, Wang J. Patulin removal from apple juice using a novel cysteine-functionalized metal-organic framework adsorbent. Food Chem 2018; 270:1-9. [PMID: 30174021 DOI: 10.1016/j.foodchem.2018.07.072] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 07/11/2018] [Accepted: 07/11/2018] [Indexed: 12/14/2022]
Abstract
Patulin (PAT) is one of the most common toxic contaminants of apple juice, which causes severe food safety issues throughout the apple industry. In order to remove PAT efficiently, a metal-organic framework-based adsorbent (UiO-66(NH2)@Au-Cys) was successfully synthesized and used for PAT removal from juice-pH simulation solution and real apple juice. Batch adsorption experiments were systematically performed to study the adsorption behavior for PAT. The results showed that adsorption process could be well described by the Pseudo-second order model and Freundlich isotherm model. The maximum adsorption capacity (4.38 µg/mg) was 10 times higher than the microbe-based biosorbents. Thermodynamic investigation demonstrated that adsorption process was spontaneous and endothermic. Furthermore, no marked cytotoxicity on NIH 3T3 cell lines was observed when the concentration of the adsorbent was lower than 10 μg/mL. Therefore, UiO-66(NH2)@Au-Cys is a potential adsorbent for PAT removal from apple juice with little quality changes.
Collapse
Affiliation(s)
- Manshun Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Qingfeng Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Na Hu
- Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Qinghai 810008, China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Rong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yourui Suo
- Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Qinghai 810008, China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| |
Collapse
|
18
|
Qiu Y, Guo H, Guo C, Zheng J, Yue T, Yuan Y. One-step preparation of nano-Fe3O4 modified inactivated yeast for the adsorption of patulin. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
19
|
Chiocchetti GM, Jadán-Piedra C, Monedero V, Zúñiga M, Vélez D, Devesa V. Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity. Crit Rev Food Sci Nutr 2018; 59:1534-1545. [PMID: 29337587 DOI: 10.1080/10408398.2017.1421521] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Chemical contaminants that are present in food pose a health problem and their levels are controlled by national and international food safety organizations. Despite increasing regulation, foods that exceed legal limits reach the market. In Europe, the number of notifications of chemical contamination due to pesticide residues, mycotoxins and metals is particularly high. Moreover, in many parts of the world, drinking water contains high levels of chemical contaminants owing to geogenic or anthropogenic causes. Elimination of chemical contaminants from water and especially from food is quite complex. Drastic treatments are usually required, which can modify the food matrix or involve changes in the forms of cultivation and production of the food products. These modifications often make these treatments unfeasible. In recent years, efforts have been made to develop strategies based on the use of components of natural origin to reduce the quantity of contaminants in foods and drinking water, and to reduce the quantity that reaches the bloodstream after ingestion, and thus, their toxicity. This review provides a summary of the existing literature on strategies based on the use of lactic acid bacteria or yeasts belonging to the genus Saccharomyces that are employed in food industry or for dietary purposes.
Collapse
Affiliation(s)
- Gabriela Matuoka Chiocchetti
- a Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , C/ Agustín Escardino 7 - Paterna (Valencia) , Spain
| | - Carlos Jadán-Piedra
- a Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , C/ Agustín Escardino 7 - Paterna (Valencia) , Spain
| | - Vicente Monedero
- a Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , C/ Agustín Escardino 7 - Paterna (Valencia) , Spain
| | - Manuel Zúñiga
- a Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , C/ Agustín Escardino 7 - Paterna (Valencia) , Spain
| | - Dinoraz Vélez
- a Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , C/ Agustín Escardino 7 - Paterna (Valencia) , Spain
| | - Vicenta Devesa
- a Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , C/ Agustín Escardino 7 - Paterna (Valencia) , Spain
| |
Collapse
|