Adsorption of mycotoxins by organozeolites

Daković, Aleksandra; Tomašević-Čanović, Magdalena; Dondur, V.; Rottinghaus, George E.; Medaković, Vesna B.; Zarić, Snežana D.

doi:10.1016/j.colsurfb.2005.08.013

Cited by 111 publications

(60 citation statements)

References 19 publications

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“…In another study, processed zeolite was used for OTA adsorption under in vitro conditions at pH of seven. This product was able to adsorb up to 71% of the OTA [26], a higher efficiency than that in the present research (48.07%). Sodium-calcium aluminosilicates (clay soils) had low efficiencies in adsorbing OTA [11].…”

Section: Discussioncontrasting

confidence: 51%

In Vitro Binding Potentials of Bentonite, Yeast Cell Wall and Lactic Acid Bacteria for Aflatoxin B1 and Ochratoxin A

Tabari

Kermanshahi

Golian

et al. 2018

IJT

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Section: Discussioncontrasting

confidence: 51%

In Vitro Binding Potentials of Bentonite, Yeast Cell Wall and Lactic Acid Bacteria for Aflatoxin B1 and Ochratoxin A

Tabari

Kermanshahi

Golian

et al. 2018

IJT

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“…ZEA will be found almost completely in its deprotonated form at pH 8.4. (Dakovic et al 2005). The aim of the present work was to adapt a reliable method to explore, using an in vitro test, the efficacy of mycotoxin adsorption on a natural organic adsorbent made of isolated S. cerevisiae cell wall fraction.…”

Section: Discussionmentioning

confidence: 99%

Development of an in vitro method for the prediction of mycotoxin binding on yeast-based products: case of aflatoxin B1, zearalenone and ochratoxin A

Faucet-Marquis

Joannis-Cassan

Hadjeba-Medjdoub

et al. 2014

Appl Microbiol Biotechnol

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To date, no official method is available to accurately define the binding capacity of binders. The goal is to define general in vitro parameters (equilibrium time, pH, mycotoxin/binder ratio) for the determination of binding efficacy, which can be used to calculate the relevant equilibrium adsorption constants. For this purpose, aflatoxin B1 (AFB1), zearalenone (ZEA) or ochratoxin A (OTA) were incubated with one yeast cell wall in pH 3, pH 5 or pH 7 buffers. The percentage of adsorption was recorded by quantitation of remaining mycotoxins in the supernatant and amount of mycotoxin adsorbed on the residue. The incubation of yeast cell wall in the presence of mycotoxins solved in buffer, lead to unexpected high adsorption percentage when the analysis was based only on remaining mycotoxins in the supernatant. The decrease of mycotoxins in the supernatant was not correlated to the amount of mycotoxins found in the residue. For this reason we modified the conditions of incubation. Yeast cell wall (5 mg) was pre-incubated in buffer (990 μl) at 37 °C during 5 min and then 10 μl of an alcoholic solution of mycotoxin (concentration 100 times higher than the final concentration required in the test tube) were added. After incubation, the solution was centrifuged, and the amount of mycotoxins were analysed both in the supernatant and in the residue. A plateau of binding was reached after 15 min of incubation whatever the mycotoxins and the concentrations tested. The adsorption of ZEA was better at pH 5 (75 %), versus 60 % at pH 3 and 7. OTA was only significantly adsorbed at pH 3 (50 %). Depending on the pH, the adsorptions of OTA or ZEA were increased or decreased when they were together, indicative of a cooperative effect.

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“…A new insoluble vegetal fibre has been developed in order to adsorb the OTA present in liquid food products or, in the case of beer, present during the brewing step [273]. Currently, the most promising adsorbent materials are modified zeolites (reduction up to 72%) [274][275][276][277].…”

Section: Chemical Methodsmentioning

confidence: 99%

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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Abstract:Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on OPEN ACCESSToxins 2010, 2 230 contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

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Adsorption of mycotoxins by organozeolites

Cited by 111 publications

References 19 publications

In Vitro Binding Potentials of Bentonite, Yeast Cell Wall and Lactic Acid Bacteria for Aflatoxin B1 and Ochratoxin A

In Vitro Binding Potentials of Bentonite, Yeast Cell Wall and Lactic Acid Bacteria for Aflatoxin B1 and Ochratoxin A

Development of an in vitro method for the prediction of mycotoxin binding on yeast-based products: case of aflatoxin B1, zearalenone and ochratoxin A

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

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