Committee on Natural Toxins and Food Allergens: Mycotoxins

Trucksess, Mary W; Avramson, David; Dorner, Joe W.; Eppley, Robert M.; Hagler, W. M.; Hald, Birthe; Maragos, Chris M.; Sabino, Myrna; Solfrizzo, Michele; Egmond, H. P. van; Ware, G. M.; Whitaker, T. B.; Wilson, David M.

doi:10.1093/jaoac/86.1.129

Cited by 11 publications

(6 citation statements)

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“…They are mostly based on the immunology principle. Yearly review and updates on mycotoxin analysis are available in annual reports of the AOAC International Committee on Natural Toxins and Food Allergens. , …”

Section: Mycotoxins In Distillers Grainsmentioning

confidence: 99%

Chemical Composition of Distillers Grains, a Review

Liu

2011

J. Agric. Food Chem.

259

199

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In recent years, increasing demand for ethanol as a fuel additive and decreasing dependency on fossil fuels have resulted in a dramatic increase in the amount of grains used for ethanol production. Dry-grind is the major process, resulting in distillers dried grains with solubles (DDGS) as a major coproduct. Like fuel ethanol, DDGS has quickly become a global commodity. However, high compositional variation has been the main problem hindering its use as a feed ingredient. This review provides updated information on the chemical composition of distillers grains in terms of nutrient levels, changes during dry-grind processing, and causes for large variation. The occurrence in grain feedstock and the fate of mycotoxins during processing are also covered. During processing, starch is converted to glucose and then to ethanol and carbon dioxide. Most other components are relatively unchanged but concentrated in DDGS about 3-fold over the original feedstock. Mycotoxins, if present in the original feedstock, are also concentrated. Higher fold of increases in S, Na, and Ca are mostly due to exogenous addition during processing, whereas unusual changes in inorganic phosphorus (P) and phytate P indicate phytate hydrolysis by yeast phytase. Fermentation causes major changes, but other processing steps are also responsible. The causes for varying DDGS composition are multiple, including differences in feedstock species and composition, process methods and parameters, the amount of condensed solubles added to distiller wet grains, the effect of fermentation yeast, and analytical methodology. Most of them can be attributed to the complexity of the dry-grind process itself. It is hoped that information provided in this review will improve the understanding of the dry-grind process and aid in the development of strategies to control the compositional variation in DDGS.

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Section: Mycotoxins In Distillers Grainsmentioning

confidence: 99%

Chemical Composition of Distillers Grains, a Review

Liu

2011

J. Agric. Food Chem.

259

199

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“…Fumonisins are unique amongst the mycotoxins in being almost exclusively contaminants of maize, rather than occurring in a wider range of cereals or other commodities (Bullerman and Tsai, 1994). Only incidentally fumonisins have been found in wheat, asparagus, tea, and cowpea (Trucksess, 2003). Extensive world-wide survey data (Placinta et al, 1999) on fumonisins in maize indicate that the vast majority of maize is contaminated with fumonisins.…”

Section: Occurrence Of Fumonisins In Feed Materialsmentioning

confidence: 99%

Opinion of the Scientific Panel on contaminants in the food chain [CONTAM] related to fumonisins as undesirable substances in animal feed

2005

EFSA Journal

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“…The toxic metabolites of storage molds are known as mycotoxins and the health hazards caused by them are known as mycotoxicosis. The entire problem of mycotoxins production and health hazards in humans were well documented (Klich et al 2003 ; Trucksess et al 2003 ). Due to OTA toxicity on human and animal health, this toxin is not allowed to be present above maximum permitted levels in agricultural products intended to be used as foods or animal feed.…”

Section: Discussionmentioning

confidence: 99%

Biodegradation of ochratoxin A by endophytic Trichoderma koningii strains

Ismaiel

Mohamed

El-Sayed

2022

World J Microbiol Biotechnol

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Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus spp. and Penicillium spp. that causes a threat to food safety and human health. Fungal biodegradation might be a promising strategy for reducing the OTA contamination in the future. In this study, the ability of Trichoderma koningii strains to degrade OTA produced by Aspergillus niger T2 (MW513392.1) isolated from tomato seeds was investigated. Among T. koningii strains tested, three strains; AUMC11519, AUMC11520 and AUMC11521 completely eliminated OTA from the culture medium, while AUMC11522 strain eliminated only 41.82% of OTA. OTα-amide, 3-phenylpropionic acid, OTα and phenylalanine were assayed as degradation products by FTIR analysis and LC–MS/MS spectra. Carboxypeptidase A (CPA) was found responsible for OTA degradation when a metal ion chelator, EDTA, was added to cell free supernatants of the three effective strains. OTA detoxification by T. koningii could present new prospective strategies for a possible application in food commodities intoxicated with ochratoxin.

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Committee on Natural Toxins and Food Allergens: Mycotoxins

Cited by 11 publications

References 0 publications

Chemical Composition of Distillers Grains, a Review

Chemical Composition of Distillers Grains, a Review

Opinion of the Scientific Panel on contaminants in the food chain [CONTAM] related to fumonisins as undesirable substances in animal feed

Biodegradation of ochratoxin A by endophytic Trichoderma koningii strains

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