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Fusarium species are fungi that infect maize products worldwide and elaborate mycotoxins, which have been associated with cancer. This study was carried out to investigate the potential of lactic acid bacteria fermentation in reducing mycotoxin concentration and toxicity in maize meal products. Maize meal was spiked separately with fumonisin B1 and zearalenone and then allowed to ferment for 4 days. The potential cytotoxicity of the mycotoxin-spiked fermented extracts was also investigated using the SNO human esophageal carcinoma cell line (the SNO cell line was explanted from a cancer patient, S.N., a 62-year-old Zulu man, in July 1972). A significant decrease (P < 0.05) in the concentration of the two mycotoxins was observed, with a 56 to 67% and a 68 to 75% reduction in the third and fourth days, respectively. The two mycotoxins were not detectable in commercially fermented maize meal (amahewu) samples. After fermentation, mycotoxin-spiked maize meal samples containing lactic acid bacteria culture were comparatively less toxic to SNO cells than were samples without lactic acid bacteria. However, this difference in toxicity was not significant (P > 0.05). These results indicate that lactic acid bacteria fermentation can significantly reduce the concentration of mycotoxins in maize. However, such a reduction may not significantly alter the possible toxic effects of such toxins. The exact mechanism of toxin reduction warrants further investigation.

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Studies were conducted to determine the effects of a panel of seven nanomaterials (NMs), namely: α-alumina, γ-alumina, precipitated silica; silica fume, calcined silica fume, colloidal antimony pentoxide (Sb 2 O 5 ), and superfine amorphous ferric oxide

Aims:  Aflatoxin B1 (AFB1) is a mycotoxin which is known to frequently contaminate poorly stored food products destined for human consumption. This study was carried out to investigate the potential activity of lactic acid fermentation in reducing AFB1 level in fermented maize meal products. Methods and Results:  Maize meal was spiked with 60 μg g−1 AFB1 and fermented, with or without starter culture, for 4 days at 25°C. Unbound AFB1 in solution and the pH of the media were monitored daily. A significant decrease (P < 0·05) in the level of unbound AFB1 was observed (75% in the fourth day). Simultaneously, a progressive decrease in the pH of the media from 6·5 to 3·1 was also observed. AFB1 was below the detection limit in commercial fermented porridge (amahewu) samples. Cytotoxicity tests on AFB1‐spiked fermented extracts showed that those with a starter culture were comparatively less toxic (30–36%) than those with no added starter culture (24–30%). However, this difference was not significant (P > 0·05). Conclusions:  These results indicate that lactic acid fermentation can significantly reduce the concentration of AFB1 in maize to trace levels. However, the safety of fermented products has not been well studied, as the mechanism of AFB1 removal is not well understood. Significance and Impact of the Study:  Natural fermentation may potentially reduce exposure to natural toxins occurring in food.