Effects of temperature and time on deoxynivalenol (DON) and zearalenone (ZON) content in corn

Jauković, Marko; Stanišić, Nikola; Nikodijević, B; Krnjaja, Vesna

doi:10.2298/zmspn1426025j

Cited by 4 publications

(3 citation statements)

References 16 publications

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“…A 30‐min roasting of whole (naturally contaminated) kernels at 180 to 220 °C lowered ZEN levels by 14 to 33% and DON by 7 to 36%, with higher reductions at higher temperature (Pleadin et al., 2019). During heating of ground maize at 200 or 220 °C for 15 to 20 min, ZEN was lowered by approximately 22 to 27% and DON by approximately 12 to 15% (Jauković, Stanišić, Nikodijević, & Krnjaja, 2014). Here, reduction was higher at longer heat treatment, whereas no significant difference was found between 200 and 220 °C.…”

Section: Effects Of Secondary Food Processing On Mycotoxin Levels In mentioning

confidence: 99%

The fate of mycotoxins during secondary food processing of maize for human consumption

Schaarschmidt

Fauhl-Hassek

2020

Comp Rev Food Sci Food Safe

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Mycotoxins are naturally occurring fungal metabolites that are associated with health hazards and are widespread in cereals including maize. The most common mycotoxins in maize that occur at relatively high levels are fumonisins (FBs), zearalenone, and aflatoxins; furthermore, other mycotoxins such as deoxynivalenol and ochratoxin A are frequently present in maize. For these toxins, maximum levels are laid down in the European Union (EU) for maize raw materials and maize‐based foods. The current review article gives a comprehensive overview on the different mycotoxins (including mycotoxins not regulated by EU law) and their fate during secondary processing of maize, based on the data published in the scientific literature. Furthermore, potential compliance with the EU maximum levels is discussed where appropriate. In general, secondary processing can impact mycotoxins in various ways. Besides changes in mycotoxin levels due to fractionation, dilution, and/or concentration, mycotoxins can be affected in their chemical structure (causing degradation or modification) or be released from or bound to matrix components. In the current review, a special focus is set on the effect on mycotoxins caused by different heat treatments, namely, baking, roasting, frying, (pressure) cooking, and extrusion cooking. Production processes involving multiple heat treatments are exemplified with the cornflakes production. For that, potential compliance with FB maximum levels was assessed. Moreover, effects of fermentation of maize matrices and production of maize germ oil are covered by this review.

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Section: Effects Of Secondary Food Processing On Mycotoxin Levels In mentioning

confidence: 99%

The fate of mycotoxins during secondary food processing of maize for human consumption

Schaarschmidt

Fauhl-Hassek

2020

Comp Rev Food Sci Food Safe

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“…In the same way, it was reported that oil popping (frying of the grains in oil) does not affect DON levels [ 11 ]. Jaukovic et al have shown that, at 200 °C, DON contents are reduced by 12% after 15 min and by 15% after 20 min of heating [ 16 ]. By contrast, another study reported more important reductions after frying flour artificially contaminated with DON.…”

Section: Introductionmentioning

confidence: 99%

Effect of Popcorn (Zea mays var. everta) Popping Mode (Microwave, Hot Oil, and Hot Air) on Fumonisins and Deoxynivalenol Contamination Levels

Schambri¹,

Brunet²,

Bailly

et al. 2021

Toxins

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Mycotoxins are secondary metabolites that are produced by molds during their development. According to fungal physiological particularities, mycotoxins can contaminate crops before harvest or during storage. Among toxins that represent a real public health issue, those produced by Fusarium genus in cereals before harvest are of great importance since they are the most frequent in European productions. Among them, deoxynivalenol (DON) and fumonisins (FUM) frequently contaminate maize. In recent years, numerous studies have investigated whether food processing techniques can be exploited to reduce the levels of these two mycotoxins, which would allow the identification and quantification of parameters affecting mycotoxin stability. The particularity of the popcorn process is that it associates heat treatment with a particular physical phenomenon (i.e., expansion). Three methods exist to implement the popcorn transformation process: hot air, hot oil, and microwaves, all of which are tested in this study. The results show that all popping modes significantly reduce FUM contents in both Mushroom and Butterfly types of popcorn. The mean initial contamination of 1351 µg/kg was reduced by 91% on average after popping. For DON, the reduction was less important despite a lower initial contamination than for FUM (560 µg/kg). Only the hot oil popping for the Mushroom type significantly reduced the contamination up to 78% compared to unpopped controls. Hot oil popping appears to provide the most important reduction for the two considered mycotoxins for both types of popcorn (−98% and −58% average reduction for FUM and DON, respectively).

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“…DON exerts its toxic effects through inhibition of eukaryotic protein synthesis by binding to the 60S subunit of the ribosome (Hassan et al, 2015). Owing to its remarkable chemical stability and high thermostability (170–350°C), conventional chemical/physical methods do not achieve effective DON decontamination (Jaukovic et al, 2014). Thus, a feasible and sustainable approach to address accidental DON contamination of food and feed commodities is urgently needed.…”

Section: Introductionmentioning

confidence: 99%

Detoxification of Deoxynivalenol by a Mixed Culture of Soil Bacteria With 3-epi-Deoxynivalenol as the Main Intermediate

et al. 2019

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Deoxynivalenol (DON) is a widely distributed mycotoxin that frequently occurs in various agricultural raw materials and feeds. DON acts as a virulence factor that accelerates the spread of plant diseases; moreover, its accumulation in grains causes yield loss and serious health problems to humans and livestock. Biodegradation of DON into less- or non-toxic substances using naturally existing microorganisms is considered the best approach for DON detoxification. Although various single isolates and mixed cultures capable of detoxifying DON have been reported, details of the metabolic pathways and the degrading enzymes/coding genes involved are scarce. In this study, we aimed to isolate DON-degrading bacteria from soil samples and explore the mechanisms. Toward this end, 85 soil samples collected from different provinces in China were enriched under aerobic conditions with mineral media containing 50 μg/ml of DON as the sole carbon source. The bacterial consortium LZ-N1 exhibited highly efficient and steady DON-transforming activity. High-throughput sequencing was used to characterize the composition of the involved microflora, and analysis of 16S rRNA sequences indicated that LZ-N1 was composed of at least 11 bacterial genera, with Pseudomonas accounting for nearly half the relative abundance. Coincubation of a mixed culture of two novel strains from the LZ-N1 consortium, namely Pseudomonas sp. Y1 and Lysobacter sp. S1, showed sustained transformation of DON into the metabolite 3-epi-deoxynivalenol, with no degradation products detected after 72 h. The cell-free supernatant, lysate, and cell debris of the mixed culture possessed DON-degrading ability, with the supernatant reaching a DON degradation rate of 100% within 48 h with 50 μg/ml of DON. This is the first report of two-step enzymatic epimerization of DON by a mixed culture, which may provide a new insight into this pathway for future applications in detoxification of DON-contaminated cereals and feed.

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Effects of temperature and time on deoxynivalenol (DON) and zearalenone (ZON) content in corn

Cited by 4 publications

References 16 publications

The fate of mycotoxins during secondary food processing of maize for human consumption

The fate of mycotoxins during secondary food processing of maize for human consumption

Effect of Popcorn (Zea mays var. everta) Popping Mode (Microwave, Hot Oil, and Hot Air) on Fumonisins and Deoxynivalenol Contamination Levels

Detoxification of Deoxynivalenol by a Mixed Culture of Soil Bacteria With 3-epi-Deoxynivalenol as the Main Intermediate

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