Decomposition and detoxification of aflatoxin B<sub>1</sub> by lactic acid

Aiko, Visenuo; Prasad, Edamana; Mehta, Alka

doi:10.1002/jsfa.7304

Cited by 65 publications

(34 citation statements)

References 36 publications

(63 reference statements)

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“…In addition, acidic pH may affect the stability of some mycotoxins; for instance, Jackson, Hlywka, Senthil, Bullerman, and Musser () reported the least stability of AFB1 at pH 4. Whereas, Aiko, Edamana, and Mehta () reported the efficient (up to 85%) degradation of AFB1 by lactic acid.…”

Section: Lab Potential Against Fungal Mycotoxinsmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

215

111

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Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega‐scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf‐life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti‐mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.

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Section: Lab Potential Against Fungal Mycotoxinsmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

215

111

View full text Add to dashboard Cite

show abstract

“…Various chemical agents (e.g., acids, bases, reducing agents, and oxidizing agents) have been used to convert mycotoxin to less toxic product by structural modification (Shanakhat et al., 2018). For instance, organic acid such as lactic acid, acetic acids, and citric acids has the capability to reduce AFB1 up to 85.1% in vitro (Aiko, Edamana, & Mehta, 2016). Ammonization, a historic commercial process for treatment of contaminated corn, can reduce AFs, FBs, and OTA in corn, wheat, barley, and other grains (Park, Lee, Price, & Pohland, 1988; Peraica, Domijan, Jurjević, & Cvjetković, 2002).…”

Section: Mycotoxin Management In Cereal‐based Foodmentioning

confidence: 99%

Occurrence and preventive strategies to control mycotoxins in cereal‐based food

Wan

Chen

Rao

2020

Comp Rev Food Sci Food Safe

101

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Mycotoxins contamination in cereal-based food is ubiquitous according to systematic review of the scientific documentation of worldwide mycotoxin contamination in cereal and their products between 2008 and 2018, thus representing food safety issue especially in developing tropical countries. Food processing plays a vital role to prevent mycotoxin contamination in food. Therefore, it is with great urgency to develop strategies to inhibit fungi growth and mycotoxin production during food processing. This review begins by discussing physicochemical properties of five most common mycotoxins (aflatoxins, fumonisins, ochratoxins, deoxynivalenol, and zearalenone) found in cereal grains, regulation for mycotoxins in food, and their potential negative impact on human health. The fate of mycotoxins during major cereal-based food processing including milling, breadmaking, extrusion, malting, and brewing was then summarized. In the end, traditional mitigation strategies including physical and chemical and potential application of biocontrol agent and essential oil nanoemulsions that can be applied during food processing were discussed. It indicated that no single method is currently available to completely prevent mycotoxin contamination in cereal foods.

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“…The applications of high temperatures (80-120°C) together with acidification such as HCl, citric acid, and lactic acid were also reported to have high degrading potential (85-100%). The addition of citric acid can help degrade 98% of AFB1 at 100°C in 20 min [135][136][137]. The combination of heat and acidification is attractive with the fact that those two methods separately have already been widely used in food manufacturing industry, so that no specialized or expensive equipment is needed additionally.…”

Section: Detoxification Strategiesmentioning

confidence: 99%

The Toxic Effects of Aflatoxin B1: An Update

Shan¹

2020

Aflatoxin B1 Occurrence, Detection and Toxicological Effects

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Aflatoxin B1 (AFB1) is the most toxic in aflatoxin family. It is well known for its involvement in hepatic carcinogenesis. Other adverse effects include immune weakness, reproduction deficiency, malnutrition, and growth impairment. The key mechanism of AFB1 carcinogenesis is supposed to be epoxidation, which produce the AFB1-8,9-epoxide (AFBO) strongly adductive to DNA molecules. Other metabolites like AFM1, AFH1, and AFL, which retain DNA adductive capability, extend its toxicity. Scientists now found that AFB1 also affected epigenetic regulation, which might shed new light into AFB1 toxicity mechanism researches. The detoxification of AFB1 has always been a hot spot in AFB1-related studies. The major methods can be categorized into physical treatment, biological treatment, chemical treatment, combination strategy, and sorbent additives. None of the methods is 100% perfect, however considering economic factors, simplicity, effectiveness, safety, and preservation of the food nutrition. This review will discuss the toxicity and toxic mechanisms of AFB1. Also, detoxification of AFB1 will be reviewed.2 as in the 1970s, its hepatocarcinogenic property has been testified in animal models [5], and there since, several epidemiological studies from Asia and Africa areas monitored intersection of high HCC incidence and AFB1 contamination, with 4.6-28.2% of HCC cases globally attributed to AFB1 exposure [6]. Moreover, hepatitis B virus (HBV) that cooperates with AFB1 can drastically increase the risk of HCC by 30-fold [7]. Recent researches also find evidences that hepatitis C virus (HCV) also has a synergistic role with AFB1 in hepatocarcinogenesis. Jeannot et al. found that the incidence of tumorous or pretumorous lesions was elevated by 2.5-fold in AFB1-treated HCV transgenic mice compared with wild-type mice [8]. Recently, a 20-year clinical follow-up study in Taiwan investigated HCC risk associated with AFB1 exposure in HCV-positive and HBV-HCV-negative individuals. HCV and AFB1 exposure were both found as independent risk factors for HCC development. Elevated serum AFB1albumin adduct levels were significantly associated with an increased risk of HCC newly developed within 8 years of follow-up in non-HBV-non-HCV participants with habitual alcohol consumption [crude OR (95% CI) for high vs. low/undetectable levels, 4.22 (1.16-15.37)], and HCV-infected participants [3.39 (1.31-8.77)], but not in non-HBV-non-HCV participants without alcohol drinking habit. Therefore, it indicated that AFB1 exposure contributes to the development of HCC in participants with significant risk factors for cirrhosis including alcohol and HCV infection [9]. What's more, AFB1 exposure can induce the increased levels of blood glucose in mice and, also, the high probability to develop liver cancer [10].Liver is not the only target organ of AFB1 toxification. Its impairment on the immune system has been established in both humans and animals. Several studies linked AFB1 exposure with reduced levels or functions of immunological factors, such as de...

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Decomposition and detoxification of aflatoxin B₁ by lactic acid

Abstract: The results have shown the efficiency of lactic acid in degrading AFB1. This study suggest that lactic acid may be considered for use in the food and feed industry since it is present naturally in food and is considered safe.

Cited by 65 publications

References 36 publications

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Occurrence and preventive strategies to control mycotoxins in cereal‐based food

The Toxic Effects of Aflatoxin B1: An Update

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Decomposition and detoxification of aflatoxin B1 by lactic acid

Abstract: The results have shown the efficiency of lactic acid in degrading AFB1. This study suggest that lactic acid may be considered for use in the food and feed industry since it is present naturally in food and is considered safe.

Cited by 65 publications

References 36 publications

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Occurrence and preventive strategies to control mycotoxins in cereal‐based food

The Toxic Effects of Aflatoxin B1: An Update

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Product

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About

Decomposition and detoxification of aflatoxin B₁ by lactic acid