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Leni G, Rocchetti G, Bertuzzi T, Abate A, Scansani A, Froldi F, Prandini A. Volatile compounds, gamma-glutamyl-peptides and free amino acids as biomarkers of long-ripened protected designation of origin Coppa Piacentina. Food Chem 2024; 440:138225. [PMID: 38134826 DOI: 10.1016/j.foodchem.2023.138225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 12/14/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023]
Abstract
Coppa Piacentina is an Italian protected designation of origin (PDO) dry-cured product obtained from the muscle of pork neck and ripened for at least six months. Metabolomics- and volatilomics-based strategies, combined with a chemical characterization of free amino acids were applied to identify biomarkers of long-ripened Coppa Piacentina PDO. Long ripening induced a significantly increase of total free amino acids, mainly represented by glutamic acid, involved in the umami taste perception. Untargeted metabolomics, performed using UHPLC-HRMS, allowed to identify 32 putative gamma-glutamyl-peptides, known as main contributors to the kokumi taste. Unsupervised and supervised multivariate statistics observed a clear modification of these peptides over the ripening, with gamma-glutamyl-peptides which significantly increased in long-ripened samples. A volatilomics-based strategy, conducted with GCxGC-MS, was then performed, and 93 different compounds were identified, with aldehyde and ketones deriving from the lipid auto-oxidation which increased according to ripening.
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Affiliation(s)
- Giulia Leni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Alessio Abate
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Alessandra Scansani
- Consorzio Tutela Salumi DOP Piacentini, Via Tirotti 11, 29122 Piacenza, Italy
| | - Federico Froldi
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Aldo Prandini
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Lanzanova C, Giorni P, Bulla G, Locatelli S, Montanari M, Alberti I, Leni G, Abate A, Bertuzzi T. Investigation on the presence of mycotoxins in seed hemp varieties. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:400-409. [PMID: 38408274 DOI: 10.1080/19440049.2024.2311850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Accepted: 01/24/2024] [Indexed: 02/28/2024]
Abstract
In recent years, the cultivation of hemp (Cannabis sativa L.) in Europe has aroused interest among farmers for the potential market opportunities of its products; its cultivation has increased from 20,450 ha in 2015 to 33,020 ha in 2022. Thanks to the great versatility of this crop, there are opportunities in the food and nutraceutical fields (gluten free), cosmetics, energy and industrial sectors. As for several crops, hemp seeds may also be contaminated by fungal pathogens compromising its quality and safety. Considering the recent interest of consumers in using hemp for food purposes, in the present work, a small survey on mycotoxin contamination was carried out during 2018-2022 in hemp seed samples cultivated in Italy for food use. The results showed a limited occurrence of the most common regulated mycotoxins (aflatoxins [AFs], fumonisins [FBs], ochratoxin A [OTA], deoxynivalenol [DON] and zearalenone), but very high levels of alternariols, reaching a maximum value of 38510, 308, 226 and 288 ug/kg for tenuazonic acid [TeA], tentoxin [TEN], alternariol [AOH] and alternariol monoether, respectively. In the same period, an investigation carried out in an experimental field showed that fungal contamination and mycotoxin occurrence were influenced by different meteorological conditions and different varieties.
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Affiliation(s)
- Chiara Lanzanova
- CREA Research Centre for Cereal and Industrial Crops, Bergamo, Italy
| | - Paola Giorni
- Department of Sustainable Crop Production - DIPROVES, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giulia Bulla
- Department of Sustainable Crop Production - DIPROVES, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Sabrina Locatelli
- CREA Research Centre for Cereal and Industrial Crops, Bergamo, Italy
| | - Massimo Montanari
- CREA Research Centre for Cereal and Industrial Crops, Bologna, Italy
| | - Ilaria Alberti
- CREA Research Centre for Cereal and Industrial Crops, Rovigo, Italy
| | - Giulia Leni
- Department of Animal, Food and Nutrition Science - DIANA, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Alessio Abate
- Department of Animal, Food and Nutrition Science - DIANA, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Terenzio Bertuzzi
- Department of Animal, Food and Nutrition Science - DIANA, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Bellotti G, Guerrieri MC, Giorni P, Bulla G, Fiorini A, Bertuzzi T, Antinori ME, Puglisi E. Enhancing plant defense using rhizobacteria in processing tomatoes: a bioprospecting approach to overcoming Early Blight and Alternaria toxins. Front Microbiol 2023; 14:1221633. [PMID: 37601382 PMCID: PMC10436473 DOI: 10.3389/fmicb.2023.1221633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Accepted: 07/18/2023] [Indexed: 08/22/2023] Open
Abstract
Plant growth-promoting rhizobacteria (PGPR) with antagonistic activity toward plant pathogenic fungi are valuable candidates for the development of novel plant protection products based on biocontrol activity. The very first step in the formulation of such products is to screen the potential effectiveness of the selected microorganism(s). In this study, non-pathogenic rhizobacteria were isolated from the rhizosphere of tomato plants and evaluated for their biocontrol activity against three species of mycotoxin-producing Alternaria. The assessment of their biocontrol potential involved investigating both fungal biomass and Alternaria toxin reduction. A ranking system developed allowed for the identification of the 12 best-performing strains among the initial 85 isolates. Several rhizobacteria showed a significant reduction in fungal biomass (up to 76%) and/or mycotoxin production (up to 99.7%). Moreover, the same isolates also demonstrated plant growth-promoting (PGP) traits such as siderophore or IAA production, inorganic phosphate solubilization, and nitrogen fixation, confirming the multifaceted properties of PGPRs. Bacillus species, particularly B. amyloliquefaciens and two strains of B. subtilis, showed the highest efficacy in reducing fungal biomass and were also effective in lowering mycotoxin production. Isolates such as Enterobacter ludwigii, Enterobacter asburiae, Serratia nematodiphila, Pantoea agglomerans, and Kosakonia cowanii showed moderate efficacy. Results suggest that by leveraging the diverse capabilities of different microbial strains, a consortium-based approach would provide a broader spectrum of effectiveness, thereby signaling a more encouraging resolution for sustainable agriculture and addressing the multifaceted nature of crop-related biotic challenges.
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Affiliation(s)
- Gabriele Bellotti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Maria Chiara Guerrieri
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Paola Giorni
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giulia Bulla
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Andrea Fiorini
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Maria Elena Antinori
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Edoardo Puglisi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Giorni P, Bulla G, Leni G, Soldano M, Tacchini M, Guerrini A, Sacchetti G, Bertuzzi T. Enhancement of agri-food by-products: green extractions of bioactive molecules with fungicidal action against mycotoxigenic fungi and their mycotoxins. Front Nutr 2023; 10:1196812. [PMID: 37305090 PMCID: PMC10248026 DOI: 10.3389/fnut.2023.1196812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 05/05/2023] [Indexed: 06/13/2023] Open
Abstract
Introduction Today, alternative strategies based on the use of bioactive compounds have been proposed to reduce mycotoxin contamination and limit the use of chemical fungicides. Methods In the present work, several by-products collected from the agri-food chain (i.e., red and white grape marc, red grapevine leaves, grape seeds and stalks, pear, apple, green beans, tomato, and spent hops) were subjected to green extraction protocols (i.e., steam distillation, Ultrasound-Assisted, and Naviglio® extraction) to obtain extracts rich in polyphenols and terpenes. Each extract was assessed in vitro for its ability to inhibit the development of the main mycotoxigenic species and related mycotoxins. Results and Discussion Aspergillus flavus and A. carbonarius were significantly reduced by pear (from -45 to -47%) and grape marc (from -21 to -51%) extracts, while F. graminearum was shown to be highly influenced by grape stalk, pear, and grape marc extracts (-24% on average). On the contrary, F. verticillioides was inhibited only by pear (-18%) and to a very low and negligible extent by apple (-1%) and green beans (-3%). Regarding the reduction of mycotoxins, the extracts were able to inhibit OTA from 2 to 57%, AFB1 from 5 to 75%, and DON from 14 to 72%. The highest percentages of reduction were obtained against FBs (from 11 to 94%), ZEN (from 17 to 100%), and Alternaria toxins (from 7 to 96%). In conclusion, this work provided promising results for the production of bioactive extracts obtained from agri-food by-products, which could be exploited as potential biofungicides against the development of mycotoxigenic fungi and related mycotoxins.
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Affiliation(s)
- Paola Giorni
- Dipartimento delle Produzioni Vegetali Sostenibili (DIPROVES), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giulia Bulla
- Dipartimento delle Produzioni Vegetali Sostenibili (DIPROVES), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giulia Leni
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | - Massimo Tacchini
- Dipartimento di Scienze della Vita e Biotecnologie, Università Degli Studi Di Ferrara, Ferrara, Italy
| | - Alessandra Guerrini
- Dipartimento di Scienze della Vita e Biotecnologie, Università Degli Studi Di Ferrara, Ferrara, Italy
| | - Gianni Sacchetti
- Dipartimento di Scienze della Vita e Biotecnologie, Università Degli Studi Di Ferrara, Ferrara, Italy
| | - Terenzio Bertuzzi
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Rocchetti G, Scansani A, Leni G, Sigolo S, Bertuzzi T, Prandini A. Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times. Molecules 2023; 28:molecules28052223. [PMID: 36903465 PMCID: PMC10004812 DOI: 10.3390/molecules28052223] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 02/23/2023] [Accepted: 02/25/2023] [Indexed: 03/04/2023] Open
Abstract
Ripening time is known to drive the chemical and sensory profiles of dry meat products, thus potentially affecting the final quality of the product. Starting from these background conditions, the aim of this work was to shed light, for the first time, on the chemical modifications of a typical Italian PDO meat product-namely, Coppa Piacentina-during ripening, to find correlations between its sensory quality and the biomarker compounds related to the progress of ripening. The ripening time (from 60 to 240 days) was found to deeply modify the chemical composition of this typical meat product, providing potential biomarkers of both oxidative reactions and sensory attributes. The chemical analyses revealed that there is typically a significant decrease in the moisture content during ripening, likely due to increased dehydration. In addition, the fatty acid profile showed that the distribution of polyunsaturated fatty acids significantly (p < 0.05) decreased during ripening, because of their high susceptibility to oxidation and conversion to intermediate and secondary molecules. An untargeted metabolomics approach, coupled with unsupervised and supervised multivariate statistics, highlighted a significant impact (prediction scores > 1) of lipid oxidation during ripening time, with some metabolites (such as γ -glutamyl-peptides, hydroperoxy-fatty acids, and glutathione) being particularly discriminant in predicting the changes observed. The discriminant metabolites were coherent with the progressive increase of peroxide values determined during the entire ripening period. Finally, the sensory analysis outlined that the highest degree of ripening provided greater color intensity of the lean part, slice firmness, and chewing consistency, with glutathione and γ-glutamyl-glutamic acid establishing the highest number of significant correlations with the sensory attributes evaluated. Taken together, this work highlights the importance and validity of untargeted metabolomics coupled with sensory analysis to investigate the comprehensive chemical and sensory changes to dry meat during ripening.
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Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
- Correspondence:
| | - Alessandra Scansani
- Consorzio Tutela Salumi DOP Piacentini, Via Tirotti 11, 29122 Piacenza, Italy
| | - Giulia Leni
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Samantha Sigolo
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Aldo Prandini
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Oleszek M, Kowalska I, Bertuzzi T, Oleszek W. Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications. Molecules 2023; 28:342. [PMID: 36615534 PMCID: PMC9823944 DOI: 10.3390/molecules28010342] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/21/2022] [Accepted: 12/25/2022] [Indexed: 01/04/2023] Open
Abstract
Billions of tons of agro-industrial residues are produced worldwide. This is associated with the risk of pollution as well as management and economic problems. Simultaneously, non-edible portions of many crops are rich in bioactive compounds with valuable properties. For this reason, developing various methods for utilizing agro-industrial residues as a source of high-value by-products is very important. The main objective of the paper is a review of the newest studies on biologically active compounds included in non-edible parts of crops with the highest amount of waste generated annually in the world. The review also provides the newest data on the chemical and biological properties, as well as the potential application of phytochemicals from such waste. The review shows that, in 2020, there were above 6 billion tonnes of residues only from the most popular crops. The greatest amount is generated during sugar, oil, and flour production. All described residues contain valuable phytochemicals that exhibit antioxidant, antimicrobial and very often anti-cancer activity. Many studies show interesting applications, mainly in pharmaceuticals and food production, but also in agriculture and wastewater remediation, as well as metal and steel industries.
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Affiliation(s)
- Marta Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Terenzio Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - Wiesław Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
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Bertuzzi T, Leni G, Bulla G, Giorni P. Reduction of Mycotoxigenic Fungi Growth and Their Mycotoxin Production by Bacillus subtilis QST 713. Toxins (Basel) 2022; 14:toxins14110797. [PMID: 36422971 PMCID: PMC9694810 DOI: 10.3390/toxins14110797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/12/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
The use of chemical pesticides to control the occurrence of mycotoxigenic fungi in crops has led to environmental and human health issues, driving the agriculture sector to a more sustainable system. Biocontrol agents such as Bacillus strains and their antimicrobial metabolites have been proposed as alternatives to chemical pesticides. In the present work, a broth obtained from a commercial product containing Bacillus subtilis QST 713 was tested for its ability to inhibit the growth of mycotoxigenic fungi as well as reduce their mycotoxin production. Mass spectrometry analysis of Bacillus subtilis broth allowed to detect the presence of 14 different lipopeptides, belonging to the iturin, fengycin, and surfactin families, already known for their antifungal properties. Bacillus subtilis broth demonstrated to be a useful tool to inhibit the growth of some of the most important mycotoxigenic fungi such as Aspergillus flavus, Fusarium verticillioides, Fusarium graminearum, Aspergillus carbonarius, and Alternaria alternata. In addition, cell-free Bacillus subtilis broth provided the most promising results against the growth of Fusarium graminearum and Alternaria alternata, where the radial growth was reduced up to 86% with respect to the untreated test. With regard to the mycotoxin reduction, raw Bacillus subtilis broth completely inhibited the production of aflatoxin B1, deoxynivalenol, zearalenone, and tenuazonic acid. Cell-free broth provided promising inhibitory properties toward all of the target mycotoxins, even if the results were less promising than the corresponding raw broth. In conclusion, this work showed that a commercial Bacillus subtilis, characterized by the presence of different lipopeptides, was able to reduce the growth of the main mycotoxigenic fungi and inhibit the production of related mycotoxins.
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Affiliation(s)
- Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Giulia Leni
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
- Correspondence:
| | - Giulia Bulla
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Paola Giorni
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
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Cabiddu A, Carrillo S, Contini S, Spada S, Acciaro M, Giovanetti V, Decandia M, Lucini L, Bertuzzi T, Gallo A, Salis L. Dairy Sheep Grazing Management and Pasture Botanical Composition Affect Milk Macro and Micro Components: A Methodological Approach to Assess the Main Managerial Factors at Farm Level. Animals (Basel) 2022; 12:ani12192675. [PMID: 36230416 PMCID: PMC9559587 DOI: 10.3390/ani12192675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/23/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022] Open
Abstract
Simple Summary Studies on the management factors that affect milk components at the farm level are important for understanding how to transfer the results from experimental study. Plant phenological stages and partially fresh herbage intakes affect the lactose and milk fatty acid profile. The botanical composition of the grassland partially affects the milk’s phenol content. A few small relationships between plant phenols and milk colour could be of interest to explain the changes in milk colour parameters. Abstract The fatty acid profile, vitamins A and E, cholesterol, antioxidant power colour and the phenols profile of Sarda sheep milk from 11 commercial sheep flocks managed under permanent grassland were investigated. In each farm, the structural and managerial data and milk samples were collected during four periods (sampling dates, SD): January, March, May, and July. Data from the milk composition (fat, protein, casein, lactose, and somatic cell count), 68 fatty acids, 7 phenols, 1 total gallocatechin equivalent, ferric reducing antioxidant power, vitamins A and E, cholesterol, degree of antioxidant protection, and the colour (b *, a * and L *) were analyzed by multivariate factorial analysis using a principal component analysis approach. A proc mixed model for repeated measurement to point out the studied factors affecting significant macro and micro milk composition was also used. Only the first five components were detailed in this paper, with approximately 70% of the explained variance detected. PC1 presented the highest positive loadings for milk lactose, de novo FA synthesis and the BH intermediate, whereas OBCFA had negative loadings values. The PC2, LCFA, UFA, MUFA, vitamins E, and DAP showed positive loadings values, while SFA had a negative value. The PC3 showed a high positive loading for total phenols and non-flavonoids. PC4 presented a high positive loading for the milk macro-composition and negative values for n-3 FAs. The PC5 is characterized by high positive loadings for the a * and L * colour parameters whereas negative loadings were detected for the milk flavonoids content. These preliminary results could help to establish future threshold values for the biomarkers in milk sourced from grazing dairy sheep in natural, permanent pasture-based diets.
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Affiliation(s)
- Andrea Cabiddu
- Agris Agricultural Research Agency of Sardinia, Loc. Bonassai, Olmedo, 07040 Sassari, Italy
- Correspondence:
| | - Sebastian Carrillo
- Facultad de Estudios Superiores Cuautitlán, National Autonomous University of Mexico, Mexico City 54714, Mexico
| | - Salvatore Contini
- Agris Agricultural Research Agency of Sardinia, Loc. Bonassai, Olmedo, 07040 Sassari, Italy
| | - Simona Spada
- Agris Agricultural Research Agency of Sardinia, Loc. Bonassai, Olmedo, 07040 Sassari, Italy
| | - Marco Acciaro
- Agris Agricultural Research Agency of Sardinia, Loc. Bonassai, Olmedo, 07040 Sassari, Italy
| | - Valeria Giovanetti
- Agris Agricultural Research Agency of Sardinia, Loc. Bonassai, Olmedo, 07040 Sassari, Italy
| | - Mauro Decandia
- Agris Agricultural Research Agency of Sardinia, Loc. Bonassai, Olmedo, 07040 Sassari, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Catholic University of the Sacred Heart, Via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition (Diana), Catholic University of the Sacred Heart, Via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Antonio Gallo
- Department of Animal Science, Food and Nutrition (Diana), Catholic University of the Sacred Heart, Via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Lorenzo Salis
- Agris Agricultural Research Agency of Sardinia, Loc. Bonassai, Olmedo, 07040 Sassari, Italy
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Camardo Leggieri M, Mazzoni M, Bertuzzi T, Moschini M, Prandini A, Battilani P. Electronic Nose for the Rapid Detection of Deoxynivalenol in Wheat Using Classification and Regression Trees. Toxins (Basel) 2022; 14:toxins14090617. [PMID: 36136555 PMCID: PMC9506558 DOI: 10.3390/toxins14090617] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/26/2022] [Accepted: 09/01/2022] [Indexed: 11/16/2022] Open
Abstract
Mycotoxin represents a significant concern for the safety of food and feed products, and wheat represents one of the most susceptible crops. To manage this issue, fast, reliable, and low-cost test methods are needed for regulated mycotoxins. This study aimed to assess the potential use of the electronic nose for the early identification of wheat samples contaminated with deoxynivalenol (DON) above a fixed threshold. A total of 214 wheat samples were collected from commercial fields in northern Italy during the periods 2014−2015 and 2017−2018 and analyzed for DON contamination with a conventional method (GC-MS) and using a portable e-nose “AIR PEN 3” (Airsense Analytics GmbH, Schwerin, Germany), equipped with 10 metal oxide sensors for different categories of volatile substances. The Machine Learning approach “Classification and regression trees” (CART) was used to categorize samples according to four DON contamination thresholds (1750, 1250, 750, and 500 μg/kg). Overall, this process yielded an accuracy of >83% (correct prediction of DON levels in wheat samples). These findings suggest that the e-nose combined with CART can be an effective quick method to distinguish between compliant and DON-contaminated wheat lots. Further validation including more samples above the legal limits is desirable before concluding the validity of the method.
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Affiliation(s)
- Marco Camardo Leggieri
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via E. Parmense 84, 29122 Piacenza, Italy
| | - Marco Mazzoni
- Department of Livestock Population Genomics, University of Hohenheim, Garbenstraβe 17, 70599 Stuttgart, Germany
| | - Terenzio Bertuzzi
- Department of Animal Science, Food, and Nutrition, Università Cattolica del Sacro Cuore, Via E. Parmense 84, 29122 Piacenza, Italy
| | - Maurizio Moschini
- Department of Animal Science, Food, and Nutrition, Università Cattolica del Sacro Cuore, Via E. Parmense 84, 29122 Piacenza, Italy
| | - Aldo Prandini
- Department of Animal Science, Food, and Nutrition, Università Cattolica del Sacro Cuore, Via E. Parmense 84, 29122 Piacenza, Italy
| | - Paola Battilani
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via E. Parmense 84, 29122 Piacenza, Italy
- Correspondence: ; Tel.: +39-0523-599254
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Vezzulli F, Triachini S, Mulazzi A, Lambri M, Bertuzzi T. Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fosca Vezzulli
- Department for Sustainable Food Process DiSTAS, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy
| | - Sara Triachini
- Department for Sustainable Food Process DiSTAS, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy
| | - Annalisa Mulazzi
- Department of Animal, Nutrition and Food Sciences DIANA, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy
| | - Milena Lambri
- Department for Sustainable Food Process DiSTAS, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy
| | - Terenzio Bertuzzi
- Department of Animal, Nutrition and Food Sciences DIANA, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy
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Pietri A, Leni G, Mulazzi A, Bertuzzi T. Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products. Toxins (Basel) 2022; 14:toxins14050306. [PMID: 35622553 PMCID: PMC9144518 DOI: 10.3390/toxins14050306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 11/16/2022] Open
Abstract
A survey on the occurrence of ochratoxin A (OTA) and sterigmatocystin (STC) in grated cheese products obtained from hard grana-type cheeses was carried out, where 107 grated products were collected in retail outlets and analysed. OTA and STC were found in 48.6% and 94.4% of the samples, in a range from <LOD to 25.05 µg kg−1 and from <LOD to 6.87 µg kg−1, respectively. STC was detected in all the OTA-contaminated samples. The OTA and STC occurrence in cheese is due to environmental contamination during ripening, leading to fungal growth and mycotoxin production on the cheese surface. This statement was confirmed by analysing the surface of 16 hard grana cheese rinds, which resulted contaminated by both OTA and STC, with concentration ranging from 3 to 370 µg kg−1. This finding demonstrates that rind inclusion increases the mycotoxin concentration in grated cheeses. The mycotoxin level significantly decreased from the surface (0−1.5 mm) to inner parts of cheese rinds (1.5−4.5 mm). Industrial wheel-cleaning techniques can represent a useful treatment to reduce both toxins in grated cheese products.
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Vezzulli F, Bertuzzi T, Rastelli S, Mulazzi A, Lambri M. Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15380] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Fosca Vezzulli
- Department for Sustainable Food Process DiSTAS Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
| | - Terenzio Bertuzzi
- Department of Animal, Nutrition and Food Sciences DiANA Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
| | - Silvia Rastelli
- Department of Animal, Nutrition and Food Sciences DiANA Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
| | - Annalisa Mulazzi
- Department of Animal, Nutrition and Food Sciences DiANA Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
| | - Milena Lambri
- Department for Sustainable Food Process DiSTAS Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
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Misci C, Taskin E, Vaccari F, Dall'Asta M, Vezzulli F, Fontanella MC, Bandini F, Imathiu S, Sila D, Bertuzzi T, Cocconcelli PS, Puglisi E. Evolution of microbial communities and nutritional content of fermented Amaranthus sp. leaves. Int J Food Microbiol 2021; 362:109445. [PMID: 34839163 DOI: 10.1016/j.ijfoodmicro.2021.109445] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/21/2021] [Accepted: 10/18/2021] [Indexed: 12/29/2022]
Abstract
Amaranth (Amaranthus sp.) is a promising indigenous leafy vegetable plant capable of contributing to food security in sub-Saharan Africa, thanks to its adaptability to diverse soils and its drought tolerance. Its edible parts such as leaves are characterized by high nutrient content. Food losses along the supply chain due to spoilage, however, especially of fresh produce is a challenge facing most of the sub-Saharan African countries in tackling food insecurity in the region. This calls for innovative yet inexpensive solutions such as natural fermentation to preserve the quality and safety of the commodity. To demonstrate the feasibility of natural fermentation in the preservation of vegetable amaranth, leaves were submerged (1:0.5 w/v) in distilled water with 3% sucrose and 3% NaCl dissolved. Control batches were prepared using only distilled water (1:0.5 w/v) with amaranth leaves. Samplings of both treated leaves and controls occurred at 0, 24, 48, 72, and 168 h to measure the pH and determine microbial population changes using culture and molecular-based techniques. Furthermore, the effects of treatment on nutritional content were assayed at the end of the process to determine the levels of B-group vitamins, β-carotene, lutein, and anti-nutrient phytic acid from unfermented fresh air-dried and 3% sucrose and 3% NaCl treated amaranth leaves. Finally, a visive and olfactive analysis was carried out to evaluate the acceptability of the final product. The significant drop of pH and the correct growth of Lactobacillaceae occurred only in treated batches, although Lactococcus was found in both treated and control samples. Furthermore, mean counts observed on selective media for controls and molecular high-throughput sequencing (HTS) analyses confirmed that in control samples, the undesired bacteria represented more than 60% of the microbial population. In treated amaranth leaves the amount of thiamin, riboflavin, vitamin B6, β-carotene and lutein content were higher compared to the fresh unfermented air-dried leaves, and phytic acid content diminished after 7-days treatment. These findings suggest that treatment of amaranth leaves using 3% sucrose and 3% NaCl does not only preserve the commodity by arresting the growth of undesired microorganisms involved in spoilage and fosters the lactic acid bacteria but also improves the nutritional content of the fermented end product that has been warmly welcomed by panelists.
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Affiliation(s)
- Chiara Misci
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Eren Taskin
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Filippo Vaccari
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Margherita Dall'Asta
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences (DiANA), Via E. Parmense 84, 29122 Piacenza, Italy
| | - Fosca Vezzulli
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Maria Chiara Fontanella
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Francesca Bandini
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Samuel Imathiu
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, P. O. Box 62000-00200, Nairobi, Kenya
| | - Daniel Sila
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, P. O. Box 62000-00200, Nairobi, Kenya
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences (DiANA), Via E. Parmense 84, 29122 Piacenza, Italy
| | - Pier Sandro Cocconcelli
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Edoardo Puglisi
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
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14
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Donadini G, Bertuzzi T, Rossi F, Spigno G, Porretta S. Uncovering Patterns of Italian Consumers’ Interest for Gluten-Free Beers. Journal of the American Society of Brewing Chemists 2021. [DOI: 10.1080/03610470.2020.1864839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Gianluca Donadini
- DiSTAS – Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Terenzio Bertuzzi
- DIANA - Department of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Filippo Rossi
- DIANA - Department of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giorgia Spigno
- DiSTAS – Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Sebastiano Porretta
- Department of Consumer Science, SSICA - Experimental Station for the Food Preserving Industry, Parma, Italy
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Bertuzzi T, Rastelli S, Pietri A, Giorni P. Alternaria toxins in tomato products in Northern Italy in the period 2017-2019. Food Addit Contam Part B Surveill 2021; 14:170-176. [PMID: 34078242 DOI: 10.1080/19393210.2021.1895325] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017-2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in Northern Italy. After extraction and purification through prepacked columns, the mycotoxins were analysed using LC-MS/MS. A widespread contamination of TeA was found in tomato-based products, particularly in concentrated tomato paste. Other Alternaria toxins were not detected. The incidence of TeA was 78.5%, 47.4%, 55.5%, and 76.9% in concentrated tomato paste (maximum value 5955 µg kg-1), tomato sauce, tomato pulp, and ketchup, respectively. The mean level was 243 ± 725 µg kg-1 in concentrated tomato paste and below 30 µg kg-1 in the other tomato products. The contamination varied from year to year. Alternaria spp strains isolated from fresh tomatoes produced mainly TeA. This study provides further Alternaria toxins occurrence data, useful for future risk assessments.
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Affiliation(s)
- Terenzio Bertuzzi
- Department of Animal, Food and Nutrition Science, DIANA, Piacenza, Italy
| | - Silvia Rastelli
- Department of Animal, Food and Nutrition Science, DIANA, Piacenza, Italy
| | - Amedeo Pietri
- Department of Animal, Food and Nutrition Science, DIANA, Piacenza, Italy
| | - Paola Giorni
- Department of Sustainable Crop Production - DIPROVES., Faculty of Agriculture, Food and Environmental Science, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Misci C, Taskin E, Dall'Asta M, Fontanella MC, Bandini F, Imathiu S, Sila D, Bertuzzi T, Cocconcelli PS, Puglisi E. Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp. Food Microbiol 2021; 99:103820. [PMID: 34119105 DOI: 10.1016/j.fm.2021.103820] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 04/14/2021] [Accepted: 04/20/2021] [Indexed: 11/29/2022]
Abstract
Sub-Saharan region is often characterized by food and nutrition insecurity especially "hidden hunger" which results from inadequate micronutrients in diets. African indigenous leafy vegetables (AILVs) can represent a valid food source of micronutrients, but they often go to waste resulting in post-harvest losses. In an attempt to prolong AILVs shelf-life while enhancing their nutritional quality, fermentation was studied from a microbiological and nutritional point of view. Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Controls were set up, consisting of leaves with no additions. During fermentation, samples of both treatments were taken at 0, 24, 48, 72 and 168 h to monitor pH and characterize the microbial population through culture-based and molecular-based analyses. Variations between fresh and treated leaves in B-group vitamins, carotenoids, polyphenols, and phytic acid were evaluated. Data revealed that the treatment with addition of NaCl and sucrose hindered the growth of undesired microorganisms; in controls, unwanted microorganisms dominated the bacterial community until 168 h, while in treated samples Lactobacillaceae predominated. Furthermore, the content in folate, β-carotene and lutein increased in treated leaves compared to the fresh ones, while phytic acid diminished indicating an amelioration in the nutritional value of the final product. Thus, fermentation could help in preserving Cucurbita sp. leaves, avoiding contamination of spoilage microorganisms and enhancing the nutritional values.
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Affiliation(s)
- Chiara Misci
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Eren Taskin
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Margherita Dall'Asta
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences (DiANA), Via E. Parmense 84, 29122, Piacenza, Italy
| | - Maria Chiara Fontanella
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Francesca Bandini
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Samuel Imathiu
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, Juja, Kenya
| | - Daniel Sila
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, Juja, Kenya
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences (DiANA), Via E. Parmense 84, 29122, Piacenza, Italy
| | - Pier Sandro Cocconcelli
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy.
| | - Edoardo Puglisi
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
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Romanini E, Rastelli S, Donadini G, Lambri M, Bertuzzi T. Pyridoxine and folates during small and large scale brewing. J Inst Brew 2021. [DOI: 10.1002/jib.645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Elia Romanini
- DiSTAS, Department for Sustainable Food Process, Faculty of Agricultural, Food and Environmental Sciences Università Cattolica del Sacro Cuore Via E. Parmense, 84 Piacenza 29122 Italy
| | - Silvia Rastelli
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences Università Cattolica del Sacro Cuore Via E. Parmense, 84 Piacenza 29122 Italy
| | - Gianluca Donadini
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences Università Cattolica del Sacro Cuore Via E. Parmense, 84 Piacenza 29122 Italy
| | - Milena Lambri
- DiSTAS, Department for Sustainable Food Process, Faculty of Agricultural, Food and Environmental Sciences Università Cattolica del Sacro Cuore Via E. Parmense, 84 Piacenza 29122 Italy
| | - Terenzio Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences Università Cattolica del Sacro Cuore Via E. Parmense, 84 Piacenza 29122 Italy
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18
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Rocchetti G, Braceschi GP, Odello L, Bertuzzi T, Trevisan M, Lucini L. Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach. Metabolomics 2020; 16:127. [PMID: 33315148 PMCID: PMC7736008 DOI: 10.1007/s11306-020-01751-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Accepted: 11/24/2020] [Indexed: 01/15/2023]
Abstract
INTRODUCTION In the last years, consumers increased the demand for high-quality and healthy beverages, including coffee. To date, among the techniques potentially available to determine the overall quality of coffee beverages, metabolomics is emerging as a valuable tool. OBJECTIVE In this study, 47 ground coffee samples were selected during the 2018 Edition of the "International coffee tasting" (ICT) in order to provide discrimination based on both chemical and sensory profiles. In particular, 20 samples received a gold medal ("high quality" group), while lower sensory scores characterized 27 samples (without medal). METHODS Untargeted metabolomics based on ultra-high pressure liquid chromatography coupled with quadrupole-time-of-flight (UHPLC-QTOF) and head space-gas chromatography coupled with mass spectrometry platforms followed by multivariate statistical approaches (i.e., both supervised and unsupervised) were used to provide new insight into the searching of potential markers of sensory quality. RESULTS Several compounds were identified, including polyphenols, alkaloids, diazines, and Maillard reaction products. Also, the headspace/GC-MS highlighted the most important volatile compounds. Polyphenols were scarcely correlated to the sensory parameters, whilst the OPLS-DA models built using typical coffee metabolites and volatile/Maillard compounds possessed prediction values > 0.7. The "high quality" group showed specific metabolomic signatures, thus corroborating the results from the sensory analysis. Overall, methyl pentanoate (ROC value = 0.78), 2-furfurylthiol (ROC value = 0.75), and L-Homoserine (ROC value = 0.74) established the higher number of significant (p < 0.05) correlations with the sensory parameters. CONCLUSION Although ad-hoc studies are advisable to further confirm the proposed markers, this study demonstrates the suitability of untargeted metabolomics for evaluating coffee quality and the potential correlations with the sensory attributes.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gian Paolo Braceschi
- Centro Studi Assaggiatori Società Cooperativa, Galleria V. Veneto, 9, Brescia, Italy
| | - Luigi Odello
- Centro Studi Assaggiatori Società Cooperativa, Galleria V. Veneto, 9, Brescia, Italy
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy.
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Gallo A, Minuti A, Bani P, Bertuzzi T, Cappelli FP, Doupovec B, Faas J, Schatzmayr D, Trevisi E. A mycotoxin-deactivating feed additive counteracts the adverse effects of regular levels of Fusarium mycotoxins in dairy cows. J Dairy Sci 2020; 103:11314-11331. [PMID: 33222853 DOI: 10.3168/jds.2020-18197] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Accepted: 08/10/2020] [Indexed: 12/11/2022]
Abstract
Little is known about the effects of commonly found levels of Fusarium mycotoxins on the performance, metabolism, and immunity of dairy cattle. We investigated the effects of regular contamination levels, meaning contamination levels that can be commonly detected in dairy feeds, of deoxynivalenol (DON) and fumonisins (FB) in total mixed ration (TMR) on the performance, diet digestibility, milk quality, and plasma liver enzymes in dairy cows. This trial examined 12 lactating Holstein dairy cows using a 3-period × 3-treatment Latin square design. The experimental period was 21 d of mycotoxin exposure followed by 14 d of washout. During treatment periods, cows received one of 3 diets: (1) CTR (control) diet of TMR contaminated with 340.5 µg of DON/kg of dry matter (DM) and 127.9 µg FB/kg of DM; (2) MTX diet of TMR contaminated with Fusarium mycotoxins at levels higher than CTR but below US and European Union guidelines (i.e., 733.0 µg of DON/kg of DM and 994.4 µg of FB/kg of DM); or (3) MDP diet, which was MTX diet supplemented with a mycotoxin deactivator product (i.e., 897.3 µg of DON/kg of DM and 1,247.1 µg of FB/kg of DM; Mycofix, 35 g/animal per day). During washout, all animals were fed the same CTR diet. Body weight, body condition score, DM intake, dietary nutrient digestibility, milk production, milk composition and rennet coagulation properties, somatic cell count, blood serum chemistry, hematology, serum immunoglobulin concentrations, and expression of multiple genes in circulating leucocytes were measured. Milk production was significantly greater in the CTR group (37.73 kg/d) than in the MTX (36.39 kg/d) and the MDP (36.55 kg/d) groups. Curd firmness and curd firming time were negatively affected by the MTX diet compared with the other 2 diets. Furthermore, DM and neutral detergent fiber digestibility were lower after the MTX diet than after the CTR diet (67.3 vs. 71.0% and 42.8 vs. 52.3%). The MDP diet had the highest digestibility coefficients for DM (72.4%) and neutral detergent fiber (53.6%) compared with the other 2 diets. The activities of plasma liver transaminases were higher after the MTX diet than after the CTR and MDP diets. Compared with the CTR diet, the MTX diet led to slightly lower expression of genes related to immune and inflammatory functions, indicating that Fusarium mycotoxins had an immunosuppressive effect. Our results indicated that feed contaminated with regular levels of Fusarium mycotoxins adversely affected the performance, milk quality, diet digestibility, metabolic variables, and immunity of dairy cows, and that supplementation with mycotoxin deactivator product counteracted most of these negative effects.
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Affiliation(s)
- A Gallo
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy.
| | - A Minuti
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - P Bani
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - T Bertuzzi
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - F Piccioli Cappelli
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - B Doupovec
- BIOMIN Research Center, Technopark 1, 3430 Tulln, Austria
| | - J Faas
- BIOMIN Research Center, Technopark 1, 3430 Tulln, Austria
| | - D Schatzmayr
- BIOMIN Research Center, Technopark 1, 3430 Tulln, Austria
| | - E Trevisi
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
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Bertuzzi T, Giorni P, Rastelli S, Vaccino P, Lanzanova C, Locatelli S. Co-Occurrence of Moniliformin and Regulated Fusarium Toxins in Maize and Wheat Grown in Italy. Molecules 2020; 25:E2440. [PMID: 32456190 PMCID: PMC7287609 DOI: 10.3390/molecules25102440] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/14/2020] [Accepted: 05/21/2020] [Indexed: 12/03/2022] Open
Abstract
The co-occurrence of moniliformin (MON), fumonisins (FBs), and deoxynivalenol (DON) was evaluated in maize, durum, and common wheat grown in different experimental fields located in several Italian regions. MON was quantified using a LC-MS/MS method adding lanthanum ions in the mobile phase. In maize, MON contamination was widespread and considerable; the toxin was detected in almost all the samples (95.1%) and exceeded 500 and 1000 µg kg-1 in 42.0% and in 18.5% of samples, respectively. Significant positive correlation was found between MON and FB contamination levels. When there were not droughty climate conditions, a positive significant correlation was found between growing degree days (GDD) and MON values. In wheat, MON contamination was not widespread like in maize and it was lower in common wheat than in durum wheat. In durum wheat, MON was detected in 45.0% of the samples with only 6 samples (7.5%) exceeding 500 µg kg-1, while in common wheat the toxin was detected above the LOD in 18.7% of samples exceeding 100 µg kg-1 in only two samples (2.5%). No correlation was found with DON contamination. Climate conditions influenced both MON and DON occurrence.
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Affiliation(s)
- Terenzio Bertuzzi
- Department of Animal, Food and Nutrition Science—DIANA, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - Paola Giorni
- Department of Sustainable Crop Production—DIPROVES, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - Silvia Rastelli
- Department of Animal, Food and Nutrition Science—DIANA, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - Patrizia Vaccino
- Council for Agricultural Research and Economics (CREA)—Research Center for Cereal and Industrial Crops, Strada Statale, 11 per Torino km 2.5, 13100 Vercelli, Italy;
| | - Chiara Lanzanova
- Council for Agricultural Research and Economics (CREA)—Research Center for Cereal and Industrial Crops, Via Stezzano, 24, 24126 Bergamo, Italy; (C.L.); (S.L.)
| | - Sabrina Locatelli
- Council for Agricultural Research and Economics (CREA)—Research Center for Cereal and Industrial Crops, Via Stezzano, 24, 24126 Bergamo, Italy; (C.L.); (S.L.)
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Rossi F, Spigno G, Luzzani G, Bozzoni ME, Donadini G, Rolla J, Bertuzzi T. Effects of the intake of craft or industrial beer on serum homocysteine. Int J Food Sci Nutr 2020; 72:93-98. [PMID: 32366139 DOI: 10.1080/09637486.2020.1760219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Beer is a source of folate, vitamin B6 and B12, molecules involved in the pathways of homocysteine (HCY), a risk factor for cardiovascular disease. This research evaluated if a consumption of craft or industrial beer could reduce serum HCY. In a randomised cross-over study, 12 men (28.7 ± 6.0 years) and 12 women (29.4 ± 7.5 years), healthy, omnivorous, with normal body mass index, non-smoking and not taking oral supplements or contraceptives, followed a free-living diet and received, daily, for 3 weeks, 330 ml of industrial (4.5% of alcohol) or craft beer (9% of alcohol). Anthropometric measures and blood samples were taken at the beginning and at the end of each period. The consumption of industrial beer reduced (p < 0.05) HCY (7.35 vs. 6.50 µmol/L) and increased folic acid (3.46 vs. 3.94 ng/mL). Craft beer increased gamma-gluamyl transpeptidase (GGT) (16.6 vs. 18.6 U/L) and reduced vitamin B6 (20.9 vs. 16.9 ng/mL).
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Affiliation(s)
- Filippo Rossi
- Department of animal science, food and nutrition, Faculty of Agricultural, Food and Environmental Sciences, Catholic University, Piacenza, Italy
| | - Giorgia Spigno
- Department for sustainable food processing, Faculty of Agricultural, Food and Environmental Sciences, Catholic University, Piacenza, Italy
| | - Gloria Luzzani
- Department for sustainable food processing, Faculty of Agricultural, Food and Environmental Sciences, Catholic University, Piacenza, Italy
| | | | - Gianluca Donadini
- Department of animal science, food and nutrition, Faculty of Agricultural, Food and Environmental Sciences, Catholic University, Piacenza, Italy
| | | | - Terenzio Bertuzzi
- Department of animal science, food and nutrition, Faculty of Agricultural, Food and Environmental Sciences, Catholic University, Piacenza, Italy
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Affiliation(s)
- Filippo Rossi
- Università Cattolica del Sacro Cuore, Facoltà di Scienze Agrarie, Alimentari e Ambientali, Dipartimento DiANA, Sezione Scienze degli Alimenti e della Nutrizione, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Antonio Gallo
- Università Cattolica del Sacro Cuore, Facoltà di Scienze Agrarie, Alimentari e Ambientali, Dipartimento DiANA, Sezione Scienze degli Alimenti e della Nutrizione, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Terenzio Bertuzzi
- Università Cattolica del Sacro Cuore, Facoltà di Scienze Agrarie, Alimentari e Ambientali, Dipartimento DiANA, Sezione Scienze degli Alimenti e della Nutrizione, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Donadini G, Bertuzzi T, Kordialik-Bogacka E, Cywińska D, Rossi F, Spigno G, Porretta S. Investigating patterns of millennials' interest in gluten-free beer in Poland: A question of beer price and alcohol content. J Food Sci 2019; 85:182-191. [PMID: 31869860 DOI: 10.1111/1750-3841.14985] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 11/05/2019] [Accepted: 11/11/2019] [Indexed: 11/29/2022]
Abstract
The quality perception of gluten-free beer was explored using conjoint analysis with a panel of Polish millennials (n = 200; aged 20 to 35), who were given 64 gluten-free beer concepts to evaluate and score on a 9-point scale of interest (1 = not interested at all; 9 = extremely interested). The constituent factors of the beer concepts were alcohol content, color, type of malt, price, drinking location and occasion, bottle size, label claims, type of farming, type of brewer, and bottle closure. Consumers judged price (38.4%) and alcohol (28.8%) five times more important than the other factors. Bottle size (5.3%), claims (4.8%), type of brewer (4.8%), malt type (4.6%), bottle closure (4.0%), beer color (3.6%), drinking location (2.3%), drinking occasion (2.0%), and type of farming (1.3%) were considered of little importance. The interest of Polish Millennials in gluten-free beer resulted moderate and not linked to medical needs. Males were more interested in gluten-free beers and gave more importance to alcohol content and less importance to price, compared to females. However, for both genders, interest and price were inversely correlated, while interest and alcohol content were directly correlated. PRACTICAL APPLICATION: The identification of the product factors that are preferred by consumers is paramount to translate consumers' needs and expectations into a beer designed to produce the best possible product in a relatively short period. Including information directly obtained from consumers before final design decisions are taken on the final beer output, helps ensuring development directions are on target and constitutes a cost-competitive approach to product development.
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Affiliation(s)
- Gianluca Donadini
- Authors Donadini, Bertuzzi, and Rossi are with DIANA-Dept. of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Terenzio Bertuzzi
- Authors Donadini, Bertuzzi, and Rossi are with DIANA-Dept. of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Edyta Kordialik-Bogacka
- Authors Kordialik-Bogacka and Cywińska are with Inst. of Fermentation Technology and Microbiology, Lodz Univ. of Technology, Wólczańska 171/173, PL-90924, Łódź, Poland
| | - Dominika Cywińska
- Authors Kordialik-Bogacka and Cywińska are with Inst. of Fermentation Technology and Microbiology, Lodz Univ. of Technology, Wólczańska 171/173, PL-90924, Łódź, Poland
| | - Filippo Rossi
- Authors Donadini, Bertuzzi, and Rossi are with DIANA-Dept. of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Giorgia Spigno
- Author Spigno is with DiSTAS-Dept. for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Sebastiano Porretta
- Author Porretta is with Experimental Station for the Food Preserving Industry, Dept. of Consumer Science, Viale Tanara 31/a, I-43121, Parma, Italy
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Bertuzzi T, Mulazzi A, Rastelli S, Donadini G, Rossi F, Spigno G. Targeted healthy compounds in small and large-scale brewed beers. Food Chem 2019; 310:125935. [PMID: 31835228 DOI: 10.1016/j.foodchem.2019.125935] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/18/2019] [Accepted: 11/19/2019] [Indexed: 11/28/2022]
Abstract
The determination of targeted healthy compounds in the most popular small and large-scale brewed beer sold in Italy was carried out. Nitrogen compounds, fermentable sugars, total phenolic content and antioxidant capacity, β-glucans, pyridoxine, folates and silicon were quantified. Further, amine content was determined since raw materials and brewing technology can affect their level. Significantly higher values for total phenolic content, antioxidant activity, nitrogen, folate and putrescine content were found for small scale beers. However, the statistical results were affected by the different beer styles in the small scale and large scale brewed beer groups, since the content of these components can vary between beer styles. Positive Pearson correlation was found between total phenolic content and EBC colour. Wide variations in pyridoxine, β-glucans and fermentable sugars levels were observed both for small and large scale beers, while average silicon content of two groups was similar.
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Affiliation(s)
- T Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - A Mulazzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - S Rastelli
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - G Donadini
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - F Rossi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - G Spigno
- DiSTAS, Department for Sustainable Food Process, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
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Bertuzzi T, Rastelli S, Mulazzi A, Pietri A. LC-MS/MS and LC-UV Determination of Moniliformin by Adding Lanthanide Ions to the Mobile Phase. Toxins (Basel) 2019; 11:E570. [PMID: 31569516 PMCID: PMC6832282 DOI: 10.3390/toxins11100570] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 09/26/2019] [Accepted: 09/27/2019] [Indexed: 11/23/2022] Open
Abstract
An innovative chromatographic analysis was developed for the determination of moniliformin (MON). Because of its ionic nature, MON is weakly retained in reversed-phase chromatography and the separation may be tricky. Nevertheless, this technique is normally used either with the formation of ion pairs or employing specific RP columns for polar compounds, or combining anion exchange and hydrophobic interactions. Hydrophilic interaction chromatography (HILIC) was also used, but a non-negligible peak tailing was observed. Besides its ionic nature, MON is a di-ketone and di-ketones, mainly β-di-ketones, can easily form complexes with lanthanide ions. Then, in this work the addition of lanthanide ions to the mobile phase was investigated, aiming at improving peak shape and MON separation. La3+, Tb3+ or Eu3+ aqueous solutions were used as mobile phase and MON was chromatographed using a LC-NH2 column. The probable formation of coordination complexes lanthanide-MON in the HPLC mobile phase allowed to obtain a symmetrical peak shape and a satisfactory chromatographic separation by both mass spectrometry (MS/MS) and UV detection. Finally, a suitable extraction and purification method for MON determination in cereal samples was developed.
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Affiliation(s)
- Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition-DIANA, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84-29122 Piacenza, Italy.
| | - Silvia Rastelli
- Department of Animal Science, Food and Nutrition-DIANA, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84-29122 Piacenza, Italy.
| | - Annalisa Mulazzi
- Department of Animal Science, Food and Nutrition-DIANA, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84-29122 Piacenza, Italy.
| | - Amedeo Pietri
- Department of Animal Science, Food and Nutrition-DIANA, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84-29122 Piacenza, Italy.
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Giorni P, Bertuzzi T, Battilani P. Impact of Fungi Co-occurrence on Mycotoxin Contamination in Maize During the Growing Season. Front Microbiol 2019; 10:1265. [PMID: 31244797 PMCID: PMC6563760 DOI: 10.3389/fmicb.2019.01265] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Accepted: 05/22/2019] [Indexed: 12/25/2022] Open
Abstract
Maize is a possible host of many fungi, some of them able to produce different mycotoxins. Few studies exist on co-occurring fungi and resulting multi-mycotoxin contamination in field; for this reason, in field trials were conducted in two consecutive years to verify fungal incidence and mycotoxin production in the case of the co-occurrence of the three main mycotoxigenic fungi of maize in Italy: Aspergillus flavus, Fusarium verticillioides, and Fusarium graminearum able to produce, respectively, aflatoxin B1 (AFB1), fumonisins (FBs), and deoxynivalenol (DON). Artificial inoculation was done after silk emergence of maize and samples were collected with a 2 week schedule up to harvest time (four samplings). Fungal interaction resulted as playing a role for both fungal incidence and mycotoxins production, as did weather conditions too. Main interactions were noted between A. flavus and F. verticillioides, and between F. verticillioides and F. graminearum. In particular, as a result of fungal co-occurrence, AFB1 resulted stimulated by F. graminearum presence while no effects were noted in FBs and DON in case of F. verticillioides-F. graminearum co-occurrence. Interestingly, the co-presence of A. flavus significantly reduced both FB and DON production.
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Affiliation(s)
- Paola Giorni
- Department of Sustainable Crop Production (Di.Pro.Ve.S), Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition (DIANA), Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Paola Battilani
- Department of Sustainable Crop Production (Di.Pro.Ve.S), Università Cattolica del Sacro Cuore, Piacenza, Italy
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Bertuzzi T, Romani M, Rastelli S, Giorni P. Mycotoxins and Related Fungi in Italian Paddy Rice During the Growing Season and Storage. Toxins (Basel) 2019; 11:E151. [PMID: 30845659 PMCID: PMC6468681 DOI: 10.3390/toxins11030151] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 02/21/2019] [Accepted: 03/01/2019] [Indexed: 01/13/2023] Open
Abstract
Mycotoxigenic fungi and relative mycotoxins contamination were monitored in Italian paddy rice samples both in field during the growing season and the first five months of storage. Three experimental fields, nine rice varieties and three sowing densities were considered; then, different lots of paddy rice were stored in warehouses at different temperature regimes. Fusarium spp. and Aspergillus spp. were found to be the fungi most likely to produce mycotoxins throughout the growing season. In particular, A. flavus and A. niger were found only rarely both in field and in post-harvest, while A. versicolor was always present although in low concentrations. Penicillium spp. strains were isolated sporadically and were found to be irrelevant in Italian rice fungal contamination. Sterigmatocystin (STC) was the main mycotoxin found in Italian rice, while aflatoxin (AFB₁), deoxynivalenol (DON) and ochratoxin A (OTA) were rarely detected. Contamination generally increased from post-flowering to ripening; considering rice varieties, significant differences (p ≤ 0.01) were found in fungal contamination and STC production; no differences were observed between sowing densities. During storage, an increase in STC content was observed in higher temperature regimes, while all the other considered mycotoxins remained unchanged. These results indicated that contamination by STC, an emerging mycotoxin not legislatively regulated by the European Union, can be relevant in rice.
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Affiliation(s)
- Terenzio Bertuzzi
- Department of Animal, Food and Nutrition Science-DIANA, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Marco Romani
- Ente Nazionale Risi Rice Research Centre-Castello d'Agogna, 27030 Pavia, Italy.
| | - Silvia Rastelli
- Department of Animal, Food and Nutrition Science-DIANA, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Paola Giorni
- Department of Sustainable Crop Production-DIPROVES, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
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Righetti L, Cirlini M, Folloni S, Ranieri R, Galaverna G, Bertuzzi T, Dall’Asta C, Battilani P, Giorni P. 5-n-alkylresorcinols but not hydroxycinnamic acids are directly related to a lower accumulation of deoxynivalenol and its glucoside in Triticum spp. Genotypes with different ploidity levels. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.11.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Giorni P, Pietri A, Bertuzzi T, Soldano M, Piccinini S, Rossi L, Battilani P. Fate of mycotoxins and related fungi in the anaerobic digestion process. Bioresour Technol 2018; 265:554-557. [PMID: 29861299 DOI: 10.1016/j.biortech.2018.05.077] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 05/18/2018] [Accepted: 05/21/2018] [Indexed: 06/08/2023]
Abstract
In this study, the possibility to manage maize contaminated with aflatoxins and fumonisins for the production of biogas was considered. This is a priority in the climate change scenario that is expected to increase the occurrence of aflatoxins in maize. The results clearly underline how the anaerobic digestion process used in biogas plants is able to reduce aflatoxin contamination, mainly when highly contaminated maize is used for feeding the biodigestors without affecting the efficiency of methane production. In particular, the higher aflatoxin contamination is, the higher is mycotoxin reduction during biodigestion, with reductions up to 95% in digestate. The co-occurring mycotoxins, fumonisins, were also reduced by around 15%. The vitality of mycotoxin producing fungi was also significantly reduced. Biogas production is therefore suggested as a good alternative use for uncompliant maize.
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Affiliation(s)
- Paola Giorni
- Department of Sustainable Crop Production (Di.Pro.Ve.S), Faculty of Agriculture, Food and Environmental Science, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Amedeo Pietri
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agriculture, Food and Environmental Science, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agriculture, Food and Environmental Science, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Mariangela Soldano
- Research Centre on Animal Production (CRPA), Viale Timavo 43/2, 42121 Reggio Emilia, Italy.
| | - Sergio Piccinini
- Research Centre on Animal Production (CRPA), Viale Timavo 43/2, 42121 Reggio Emilia, Italy
| | - Lorella Rossi
- CIB, Italian Biogas Consortium, via Einstein s.n.c., loc. Cascina Codazza, 26900 Lodi, Italy
| | - Paola Battilani
- Department of Sustainable Crop Production (Di.Pro.Ve.S), Faculty of Agriculture, Food and Environmental Science, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
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Bertuzzi T, Mulazzi A, Rastelli S, Sala L, Pietri A. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1940-1947. [PMID: 30148683 DOI: 10.1080/19440049.2018.1512757] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Acrylamide (AA) can occur in fried and baked food products which contain reducing sugars and free asparagine. Recently, the European Commission established mitigation measures and benchmark levels for the reduction of AA in food. The content of reducing sugars in raw materials and the temperature and time of the expansion process by frying were considered in this study of the preparation of dough-based potato snacks, mainly destined for children. Final moisture and bulk density were also evaluated. An increase from 0.15 to 1.0% in reducing sugar content, due to the addition of micro-ingredients in the dough, caused a remarkable AA increase of five- to six-fold. During frying at temperatures between 175 and 195°C, AA was produced after only a few seconds; the AA content was affected more by process time than by temperature. The best temperature/time conditions for expansion by frying were 185°C for 8 s.
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Affiliation(s)
- Terenzio Bertuzzi
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Annalisa Mulazzi
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Silvia Rastelli
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Luca Sala
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Amedeo Pietri
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
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Rossi F, Bertuzzi T, Vitali A, Rubini A, Masoero F, Morlacchini M, Piva G. Monitoring of the declining trend of Polychlorobifenyls concentration in milk of contaminated dairy cows. Italian Journal of Animal Science 2017. [DOI: 10.4081/ijas.2010.e18] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Filippo Rossi
- Istituto di Scienze degli Alimenti e della Nutrizione, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Terenzio Bertuzzi
- Istituto di Scienze degli Alimenti e della Nutrizione, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | - Angelo Rubini
- Dipartimento di Prevenzione Veterinaria, Bergamo, Italy
| | - Francesco Masoero
- Istituto di Scienze degli Alimenti e della Nutrizione, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Mauro Morlacchini
- Centro Ricerche per la Zootecnia e l’Ambiente, San Bonico (PC), Italy
| | - Gianfranco Piva
- Istituto di Scienze degli Alimenti e della Nutrizione, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Bertuzzi T, Rastelli S, Mulazzi A, Pietri A. Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC–MS/MS method. Food Additives & Contaminants: Part B 2017; 10:292-299. [DOI: 10.1080/19393210.2017.1351498] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Terenzio Bertuzzi
- Food & Feed Science and Nutrition Institute, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Silvia Rastelli
- Food & Feed Science and Nutrition Institute, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Annalisa Mulazzi
- Food & Feed Science and Nutrition Institute, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Amedeo Pietri
- Food & Feed Science and Nutrition Institute, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Camardo Leggieri M, Decontardi S, Bertuzzi T, Pietri A, Battilani P. Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes. Toxins (Basel) 2016; 9:E4. [PMID: 28029129 PMCID: PMC5308237 DOI: 10.3390/toxins9010004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 12/20/2016] [Accepted: 12/21/2016] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate in vitro and model the effect of temperature (T) and water activity (aw) conditions on growth and toxin production by some toxigenic fungi signaled in cheese. Aspergillus versicolor, Penicillium camemberti, P. citrinum, P. crustosum, P. nalgiovense, P. nordicum, P. roqueforti, P. verrucosum were considered they were grown under different T (0-40 °C) and aw (0.78-0.99) regimes. The highest relative growth occurred around 25 °C; all the fungi were very susceptible to aw and 0.99 was optimal for almost all species (except for A. versicolor, awopt = 0.96). The highest toxin production occurred between 15 and 25 °C and 0.96-0.99 aw. Therefore, during grana cheese ripening, managed between 15 and 22 °C, ochratoxin A (OTA), penitrem A (PA), roquefortine-C (ROQ-C) and mycophenolic acid (MPA) are apparently at the highest production risk. Bete and logistic function described fungal growth under different T and aw regimes well, respectively. Bete function described also STC, PA, ROQ-C and OTA production as well as function of T. These models would be very useful as starting point to develop a mechanistic model to predict fungal growth and toxin production during cheese ripening and to help advising the most proper setting of environmental factors to minimize the contamination risk.
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Affiliation(s)
- Marco Camardo Leggieri
- Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Simone Decontardi
- Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Terenzio Bertuzzi
- Institute of Food & Feed Science and Nutrition-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Amedeo Pietri
- Institute of Food & Feed Science and Nutrition-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Paola Battilani
- Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
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Mol H, Mac Donald S, Anagnostopoulos C, Spanjer M, Bertuzzi T, Pietri A. European survey on sterigmatocystin in cereals, cereals-based products, beer and nuts. WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2016.2062] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Based on the EFSA proposal ‘Survey on sterigmatocystin in food’ (GP/EFSA/CONTAM/2013/02), this study provides a survey on the occurrence of this mycotoxin. A total of 1,259 samples of cereal grains (429), cereal products (713), beer (53) and nuts (64) were analysed for the presence of sterigmatocystin (STC). Samples were mainly collected at processing plants, storage facilities, wholesale and retail between August 2013 and November 2014, in nine European countries, mostly Greece, Italy, the Netherlands and the United Kingdom. The products originated from 27 European countries and 18 other countries. All samples were analysed by methods based on liquid chromatography coupled with tandem mass spectrometry. The limit of quantification (LOQ) was 0.5 µg/kg and the limit of detection (LOD) was in the range 0.05-0.15 µg/kg (0.005-0.01 µg/l for beer). Overall, STC was identified in 10% of the samples; it was not detected in either beer or nut samples. More than 50% of the contaminated samples contained levels between LOD and LOQ; in the other cases, levels were between 0.5-6 µg/kg with one exception (33 µg/kg in oats). In cereal grains, rice and oats seemed the cereals most prone to STC contamination (100% unprocessed rice, 22% oats grains); however the number of rice samples was limited (n=28) and the samples were collected almost exclusively in Italy and Greece. In cereal products, levels were lower than in cereal grains. The highest incidence was in processed rice (21%) and breakfast cereals (19%), while for the other cereal products this was between 5-7%. In the contaminated cereal products, rice and oats were often present as ingredients.
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Affiliation(s)
- H.G.J. Mol
- Department of Natural Toxins and Pesticides, RIKILT, Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, the Netherlands
| | - S.J. Mac Donald
- Department of Contaminants and Authenticity, Fera Science Ltd, Sand Hutton, York YO41 1LZ, United Kingdom
| | - C. Anagnostopoulos
- Benaki Phytopathological Institute, 8 Stafanou Delta street, Kifissia, Athens 14561, Greece
| | - M. Spanjer
- Netherlands Food and Consumer Product Safety Authority, Catharijnesingel, 59 - 3511 GG Utrecht, the Netherlands, the Netherlands
| | - T. Bertuzzi
- Feed and Food Science and Nutrition Institute, Faculty of Agriculture, UCSC, Via E. Parmense 84, 29122 Piacenza, Italy
| | - A. Pietri
- Feed and Food Science and Nutrition Institute, Faculty of Agriculture, UCSC, Via E. Parmense 84, 29122 Piacenza, Italy
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Giorni P, Bertuzzi T, Battilani P. Aflatoxin in maize, a multifaceted answer of Aspergillus flavus governed by weather, host-plant and competitor fungi. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.07.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Somorin Y, Akinyemi A, Bertuzzi T, Pietri A. Co-occurrence of aflatoxins, ochratoxin A and citrinin in “egusi” melon (Colocynthis citrullusL.) seeds consumed in Ireland and the United Kingdom. Food Additives & Contaminants: Part B 2016; 9:230-5. [DOI: 10.1080/19393210.2016.1183051] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Gallo A, Bertuzzi T, Giuberti G, Moschini M, Bruschi S, Cerioli C, Masoero F. New assessment based on the use of principal factor analysis to investigate corn silage quality from nutritional traits, fermentation end products and mycotoxins. J Sci Food Agric 2016; 96:437-448. [PMID: 25641648 DOI: 10.1002/jsfa.7109] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 01/21/2015] [Accepted: 01/26/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND A survey on 68 dairy farms was carried out to evaluate the ensiling procedures adopted to store corn silage. Samples from core, lateral and apical zones of the feed-out face of silos were analysed. A principal factor analysis (PFA) was carried out on the entire database (196 silage samples and 36 variables) and 11 principal factor components (PCs) were retained and interpreted. RESULTS Ensiling procedures influenced the area exposed to risk of air penetration. Cores had higher dry matter, starch and lactic acid content or lower pH, fibre, propionate and butyrate concentrations than peripheral samples (P < 0.05). The highest (P < 0.05) mycophenolic acid and roquefortina C concentrations were detected in lateral samples. Chemical and digestibility variables loaded on two PCs; four PCs were characterized by end-products associated with clostridia, heterolactic, homolactic and aerobic fermentations; two PCs were associated with mycotoxins, whereas three PCs explained ensiling procedures. CONCLUSION The main quality traits of corn silages differed throughout the entire silo face. Minimization of the area exposed to risk of air penetration represents the best strategy to preserve the nutritional value and safety of corn silages. PFA allowed a clusterization of original variables into 11 PCs, appearing able to discriminate well and poorly preserved corn silages.
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Affiliation(s)
- Antonio Gallo
- Feed and Food Science and Nutrition Institute, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122, Piacenza, Italy
| | - Terenzio Bertuzzi
- Feed and Food Science and Nutrition Institute, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122, Piacenza, Italy
| | - Gianluca Giuberti
- Feed and Food Science and Nutrition Institute, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122, Piacenza, Italy
| | - Maurizio Moschini
- Feed and Food Science and Nutrition Institute, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122, Piacenza, Italy
| | - Sara Bruschi
- Feed and Food Science and Nutrition Institute, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122, Piacenza, Italy
| | | | - Francesco Masoero
- Feed and Food Science and Nutrition Institute, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122, Piacenza, Italy
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Bertuzzi T, Mulazzi A, Rastelli S, Pietri A. Hidden Fumonisins: Simple and Innovative Extractions for Their Determination in Maize and Derived Products. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0377-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Gallo A, Giuberti G, Frisvad JC, Bertuzzi T, Nielsen KF. Review on Mycotoxin Issues in Ruminants: Occurrence in Forages, Effects of Mycotoxin Ingestion on Health Status and Animal Performance and Practical Strategies to Counteract Their Negative Effects. Toxins (Basel) 2015; 7:3057-111. [PMID: 26274974 PMCID: PMC4549740 DOI: 10.3390/toxins7083057] [Citation(s) in RCA: 188] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Revised: 07/30/2015] [Accepted: 07/31/2015] [Indexed: 01/10/2023] Open
Abstract
Ruminant diets include cereals, protein feeds, their by-products as well as hay and grass, grass/legume, whole-crop maize, small grain or sorghum silages. Furthermore, ruminants are annually or seasonally fed with grazed forage in many parts of the World. All these forages could be contaminated by several exometabolites of mycotoxigenic fungi that increase and diversify the risk of mycotoxin exposure in ruminants compared to swine and poultry that have less varied diets. Evidence suggests the greatest exposure for ruminants to some regulated mycotoxins (aflatoxins, trichothecenes, ochratoxin A, fumonisins and zearalenone) and to many other secondary metabolites produced by different species of Alternaria spp. (e.g., AAL toxins, alternariols, tenuazonic acid or 4Z-infectopyrone), Aspergillus flavus (e.g., kojic acid, cyclopiazonic acid or β-nitropropionic acid), Aspergillus fuminatus (e.g., gliotoxin, agroclavine, festuclavines or fumagillin), Penicillium roqueforti and P. paneum (e.g., mycophenolic acid, roquefortines, PR toxin or marcfortines) or Monascus ruber (citrinin and monacolins) could be mainly related to forage contamination. This review includes the knowledge of mycotoxin occurrence reported in the last 15 years, with special emphasis on mycotoxins detected in forages, and animal toxicological issues due to their ingestion. Strategies for preventing the problem of mycotoxin feed contamination under farm conditions are discussed.
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Affiliation(s)
- Antonio Gallo
- Institute of Feed & Food Science and Nutrition, Università Cattolica del Sacro Cuore, Piacenza 29122, Italy.
| | - Gianluca Giuberti
- Institute of Feed & Food Science and Nutrition, Università Cattolica del Sacro Cuore, Piacenza 29122, Italy.
| | - Jens C Frisvad
- Department of Systems Biology, Technical University of Denmark, Building 221, Kgs. Lyngby DK-2800, Denmark.
| | - Terenzio Bertuzzi
- Institute of Feed & Food Science and Nutrition, Università Cattolica del Sacro Cuore, Piacenza 29122, Italy.
| | - Kristian F Nielsen
- Department of Systems Biology, Technical University of Denmark, Building 221, Kgs. Lyngby DK-2800, Denmark.
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Pietri A, Fortunati P, Mulazzi A, Bertuzzi T. Enzyme-assisted extraction for the HPLC determination of aflatoxin M1 in cheese. Food Chem 2015; 192:235-41. [PMID: 26304342 DOI: 10.1016/j.foodchem.2015.07.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2014] [Revised: 03/24/2015] [Accepted: 07/05/2015] [Indexed: 11/30/2022]
Abstract
The extraction of aflatoxin M1 (AFM1) from cheese is generally carried out using chlorinated organic solvents. In this study, two innovative methods were developed, based on an enzyme-assisted (EA) extraction using proteolytic enzymes (pepsin or pepsin-pancreatin). After purification through an immunoaffinity column, AFM1 is determined by HPLC-FLD. A comparison between the new EA methods and an established chloroform (CH) method was carried out on 24 cheese samples. The results showed that the extraction efficiency of the EA methods was independent of ripening time of cheese, whereas the CH method was not able to fully recover AFM1 from ripened cheeses. The simpler (pepsin) of the two methods has been adopted by our laboratory for routine analysis of AFM1 in cheese. In comparison with the CH method, the pepsin-HCl (P-HCl) method is simpler, avoiding solvent evaporation, dissolution and partition in a separating funnel; moreover, it gives higher recoveries, comparable LOD and LOQ and more accurate results.
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Affiliation(s)
- Amedeo Pietri
- Feed & Food Science and Nutrition Institute, Faculty of Agriculture, UCSC, Via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Paola Fortunati
- Feed & Food Science and Nutrition Institute, Faculty of Agriculture, UCSC, Via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Annalisa Mulazzi
- Feed & Food Science and Nutrition Institute, Faculty of Agriculture, UCSC, Via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Terenzio Bertuzzi
- Feed & Food Science and Nutrition Institute, Faculty of Agriculture, UCSC, Via Emilia Parmense, 84, 29122 Piacenza, Italy.
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Bernardini C, Grilli E, Duvigneau JC, Zannoni A, Tugnoli B, Gentilini F, Bertuzzi T, Spinozzi S, Camborata C, Bacci ML, Piva A, Forni M. Cellular stress marker alteration and inflammatory response in pigs fed with an ochratoxin contaminated diet. Res Vet Sci 2014; 97:244-50. [DOI: 10.1016/j.rvsc.2014.07.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2014] [Revised: 07/11/2014] [Accepted: 07/25/2014] [Indexed: 02/03/2023]
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Bertuzzi T, Camardo Leggieri M, Battilani P, Pietri A. Co-occurrence of type A and B trichothecenes and zearalenone in wheat grown in northern Italy over the years 2009-2011. Food Addit Contam Part B Surveill 2014; 7:273-81. [PMID: 24848161 DOI: 10.1080/19393210.2014.926397] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The occurrence of the most widespread type A and B trichothecenes and of zearalenone was surveyed in soft and durum wheat produced in northern Italy. A total of 293 wheat fields, grown in the years 2009-2011, were surveyed; for each field, weather and cropping system data were collected. The results indicated a high deoxynivalenol incidence, with durum always more contaminated than soft wheat; in 2010, the percentage of durum wheat samples exceeding the European Commission legal limit was 39.6%. As regards type A trichothecenes, widespread contamination was observed in 2010. In soft wheat, an incidence of 70% and 85% was found for T-2 and HT-2 toxins, respectively; all the durum wheat samples were contaminated. The trichothecene contamination was affected by weather conditions; copious rainfall and high relative humidity (RH) during flowering occurred in 2010, when the highest contamination of both type A and B trichothecenes was found.
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Affiliation(s)
- Terenzio Bertuzzi
- a Institute of Food & Feed Science and Nutrition, Faculty of Agriculture , Università Cattolica del Sacro Cuore , Piacenza , Italy
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Pietri A, Battilani P, Gualla A, Bertuzzi T. Mycotoxin levels in maize produced in northern Italy in 2008 as influenced by growing location and FAO class of hybrid. WORLD MYCOTOXIN J 2012. [DOI: 10.3920/wmj2012.1449] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The occurrence of principal mycotoxins in maize produced in northern Italy in 2008 was surveyed. Some easily available information related to each sample, such as hybrid maturity class, maize growth location and mean daily meteorological data were considered in order to explain the observed wide variability in mycotoxin contamination. In addition, a previously developed simple predictive model for aflatoxin B1 contamination in maize was tested using the 2008 data. 197 samples were collected at harvest and meteorological data (mean daily temperature, daily rainfall) were collected from 40 weather stations located near the sampling regions during the period 1 June to 30 September 2008. The results indicated that aflatoxin contamination is of concern in a restricted geographic region (south-east Po Valley). In this region, about 75.0% of the maize samples showed aflatoxin levels higher than 0.5 μg/kg. After a slight modification, the predictive model could indicate a possible high contamination risk. Moreover, the study confirmed that maize harvested in northern Italy was contaminated with fumonisins; throughout the northern Italian plain contamination occurred at significant levels. On the other hand, contamination with trichothecenes and zearalenone was generally low. It has been observed that FAO class 300-400 maize hybrids can be more susceptible to aflatoxin contamination and less to Fusarium mycotoxins than later maturing hybrids.
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Affiliation(s)
- A. Pietri
- Faculty of Agriculture, Institute of Food & Feed Science and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - P. Battilani
- Faculty of Agriculture, Institute of Entomology and Plant Pathology, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - A. Gualla
- Faculty of Agriculture, Institute of Food & Feed Science and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - T. Bertuzzi
- Faculty of Agriculture, Institute of Food & Feed Science and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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di Giuseppe R, Bertuzzi T, Rossi F, Rastelli S, Mulazzi A, Capraro J, de Curtis A, Iacoviello L, Pietri A. Plasma ochratoxin A levels, food consumption, and risk biomarkers of a representative sample of men and women from the Molise region in Italy. Eur J Nutr 2011; 51:851-60. [PMID: 22038465 DOI: 10.1007/s00394-011-0265-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2011] [Accepted: 10/12/2011] [Indexed: 12/13/2022]
Abstract
BACKGROUND Ochratoxin A (OTA) is a mycotoxin present in food that can be found in human blood, due to its long half-life. Plasma OTA detection represents a good parameter for evaluating the exposure at the population level. PURPOSE The relation between plasma OTA levels, dietary habits, and specific disease risk biomarkers (body mass index (BMI), C-reactive protein (CRP), and cardiovascular risk score) was investigated. METHODS The study involved 327 subjects (150 men and 177 women) aged between 38 and 48 years. Food consumption was evaluated by means of the EPIC questionnaire; plasma OTA was measured by HPLC; CRP was determined in fresh serum samples by a latex particle-enhanced immunoturbidimetric assay. RESULTS OTA was detected in 99.1% of plasma samples (LOD 25 ng/L); the mean ± SD value was 0.229 ± 0.238 ng/mL. However, only 5.2% of samples exceeded 500 ng/L, considered the threshold for a possible pathogenic activity. The estimated mean daily dietary intake of OTA resulted 0.452 ± 0.468 ng/kg body weight (bw)/day, markedly lower than the tolerable daily intake set by EFSA (17.1 ng/kg bw/day). Processed and mutton/lamb meat were found to contribute most to plasma OTA variance. Nevertheless, cereals, wine, beer, and jam/honey consumption correlated positively with OTA levels. Plasma OTA showed a significant positive association with CRP and cardiovascular risk score (β = 0.20 ± 0.08; P = 0.015 and β = 0.25 ± 0.08; P = 0.001, respectively); however, the association was present in men but not in women. CONCLUSIONS Even if the hypothesis of a possible hepatic toxicity of OTA in humans is yet to be verified, the positive association between plasma OTA and CRP may indicate a possible role of OTA in inflammation status and consequently in the genesis of cardiovascular diseases and cancer.
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Affiliation(s)
- Romina di Giuseppe
- Laboratorio di Epidemiologia Genetica ed Ambientale, Laboratori di Ricerca, Fondazione di Ricerca e Cura Giovanni Paolo II, 86100, Campobasso, Italy
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