Chemical and biological transformations for detoxification of trichothecene mycotoxins in human and animal food chains: a review

He, Jianhua; Zhou, Ting; Young, J. Christopher; Boland, G. J.; Scott, Peter

doi:10.1016/j.tifs.2009.08.002

Cited by 188 publications

(140 citation statements)

References 71 publications

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“…Furthermore, in these matrices co-occurrence of masked and parent mycotoxins has been previously described (De Boevre et al, 2012a;Berthiller et al, 2009b;Desmarchelier & Seefelder, 2011;He et al, 2010;Kostelanska et al, 2009;Lancova et al, 2008;Vendl et al, 2010). To date however, no risk assessments were performed for masked mycotoxins.…”

Section: Introductionmentioning

confidence: 95%

“…Phase III comprises the compartmentalisation of the mycotoxins into the vacuole of the plant or binding to the cell wall (Berthiller et al, 2009a;Coleman et al, 1997;He et al, 2010;Zinedine et al, 2007). A potential risk for consumers is the possible hydrolysis of masked mycotoxins into their toxic parent forms during mammalian digestion (Grabley et al, 1992;Berthiller et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Human exposure to mycotoxins and their masked forms through cereal-based foods in Belgium

et al. 2013

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In the present study, a quantitative dietary exposure assessment of mycotoxins and their masked forms was conducted on a national representative sample of the Belgian population using the contamination data of cereal-based foods. Cereal-based food products (n = 174) were analysed for the occurrence of deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, zearalenone, α-zearalenol, β-zearalenol, T-2-toxin, HT-2-toxin, and their respective masked forms, including, deoxynivalenol-3-glucoside, zearalenone-4-glucoside, α-zearalenol-4-glucoside, β-zearalenol-4-glucoside and zearalenone-4-sulfate.Fiber-enriched bread, bran-enriched bread, breakfast cereals, popcorn and oatmeal were collected in Belgian supermarkets according to a structured sampling plan and analysed during the period from April 2010 till October 2011. The habitual intake of these food groups was estimated from a national representative food intake survey. According to a probabilistic exposure analysis, the mean (and P95) mycotoxin intake for the sum of the deoxynivalenolequivalents, zearalenone-equivalents, and the sum of HT-2-and T-2-toxin for all cereal-based foods was 0.1162 (0.4047, P95), 0.0447 (0.1568, P95) and 0.0258 (0.0924, P95) µg kg -1 body weight day -1 , respectively. These values were below the tolerable daily intake (TDI) levels for deoxynivalenol, zearalenone and the sum of T-2 and HT-2 toxin (1.0, 0.25 and 0.1 µg kg -1 body weight day -1 , respectively). The absolute level exceeding the TDI for all cereal-based foods was calculated, and recorded 0.85%, 2.75% and 4,11% of the Belgian population, respectively. KEYWORDS: mycotoxins,

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Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Human exposure to mycotoxins and their masked forms through cereal-based foods in Belgium

et al. 2013

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“…In some cases, biotransformation leads to less toxic or non-toxic products and is considered to be a detoxification (He et al 2010;Karlovsky 1999;Wu et al 2009). The yeast R. kratochvilovae (formerly Rhodotorula glutinis) strain LS11 is an excellent biocontrol agent of P. expansum (Castoria et al 2003(Castoria et al , 2005Lima et al 2003, …”

Section: Introductionmentioning

confidence: 99%

Two rapid assays for screening of patulin biodegradation

Wright

Felice

Ianiri

et al. 2013

Int. J. Environ. Sci. Technol.

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The mycotoxin patulin is produced by the blue mould pathogen Penicillium expansum in rotting apples during postharvest storage. Patulin is toxic to a wide range of organisms, including humans, animals, fungi and bacteria. Wash water from apple packing and processing houses often harbours patulin and fungal spores, which can contaminate the environment. Ubiquitous epiphytic yeasts, such as Rhodosporidium kratochvilovae strain LS11 which is a biocontrol agent of P. expansum in apples, have the capacity to resist the toxicity of patulin and to biodegrade it. Two non-toxic products are formed. One is desoxypatulinic acid. The aim of the work was to develop rapid, high-throughput bioassays for monitoring patulin degradation in multiple samples. Escherichia coli was highly sensitive to patulin, but insensitive to desoxypatulinic acid. This was utilized to develop a detection test for patulin, replacing time-consuming thin layer chromatography or high-performance liquid chromatography. Two assays for patulin degradation were developed, one in liquid medium and the other in semi-solid medium. Both assays allow the contemporary screening of a large number of samples. The liquid medium assay utilizes 96-well microtiter plates and was optimized for using a minimum of patulin. The semisolid medium assay has the added advantage of slowing down the biodegradation, which allows the study and isolation of transient degradation products. The two assays are complementary and have several areas of utilization, from screening a bank of microorganisms for biodegradation ability to the study of biodegradation pathways.

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“…More recently, biological decontamination and biodegradation of mycotoxins with microorganisms or enzymes, have been used (He et al, 2010;. In this case no harmful chemicals where used, so no significant losses in nutritive value and palatability of decontaminated food and feed occurred.…”

Section: Possible Approaches Of Lab and Enzymes To Biodegradation Ofmentioning

confidence: 99%

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

Juodeikienė¹,

Bartkienė²,

Viškelis³

et al. 2012

Advances in Applied Biotechnology

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Chemical and biological transformations for detoxification of trichothecene mycotoxins in human and animal food chains: a review

Cited by 188 publications

References 71 publications

Human exposure to mycotoxins and their masked forms through cereal-based foods in Belgium

Human exposure to mycotoxins and their masked forms through cereal-based foods in Belgium

Two rapid assays for screening of patulin biodegradation

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

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