Fate of deoxynivalenol and degradation products degraded by aqueous ozone in contaminated wheat

Sun, Xiulan; Ji, Jian; Gao, Yahui; Zhang, Yinzhi; Zhao, Guozhong; Sun, Chao

doi:10.1016/j.foodres.2020.109357

Cited by 9 publications

(4 citation statements)

References 20 publications

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“…DON can accumulate in cereals, as a mycotoxin that remains stable at 120°C and partially stable at 210°C, allowing it to persist for years in different environments ( Khaneghah et al, 2018 ). When present in food, DON can cause a range of symptoms in consumers and livestock, including vomiting, gastroenteritis, and immunosuppressive effects ( Chen et al, 2018 ; Sun et al, 2020 ). At the cellular and molecular level, DON binds to ribosomes, inhibits the synthesis of protein, RNA, and DNA, and also induces cell apoptosis ( Zhao et al, 2022 ; Zha et al, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Simulating ozone degradation of deoxynivalenol and its bio-safety assessment by mouse model

Sun,

Yang,

Xiao

et al. 2023

Front. Microbiol.

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Deoxynivalenol (DON), a trichothecene mycotoxin, is one of the most prevalent mycotoxins globally, primarily produced by Fusarium species. DON exposure could cause a range of symptoms, including nausea, vomiting, gastroenteritis, growth retardation, immunosuppression, and intestinal flora disorders in both humans and animals. Recently, ozone degradation technology has been applied for DON control. However, the safety of the contaminated grain after degradation was often ignored. Therefore, the implementation technology for assessing the safety of DON-contaminated grain degradation is of great significance for food safety. In this study, based on previous degradation result of DON, we further studied and assessed the toxicity of corn contaminated with ozone-degrading DON by animal experiments in mice. We simulated feed made from corn contaminated with DON produced by inoculated Fusarium graminearum, which was treated with an ozone aqueous solution. DON treated by ozone could effectively increase the expression of total protein in mice and improve the immune system efficacy. Meanwhile, compared with DON directly-exposed mice, the corn with degrading DON could effectively maintain the level of liver and kidney immune function, and improved growth performance, enterohepatic circulation, and energy metabolism. Our study indicated that the toxicity of fed corn contaminated with degrading-DON decreased significantly after ozone degradation, resulting in a much lower toxicity compared to the DON group, or nontoxicity to some extent. Therefore, we hope that this mouse model could be used as a promising approach for assessing the risk of fungal toxins on metabolism, immunity, and intestinal health.

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Section: Introductionmentioning

confidence: 99%

Simulating ozone degradation of deoxynivalenol and its bio-safety assessment by mouse model

Sun,

Yang,

Xiao

et al. 2023

Front. Microbiol.

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“…It can be generally comprehended that the life of ozone in an aqueous medium decreases with an increase in pH, with a greater amount of organic matter, and lesser presence of carbonates. The aqueous form of O 3 has been utilized as a decontaminating agent in fruits and vegetables (Strano et al., 2021; Sun et al., 2020), disinfectant in wastewater treatment (Xia & Hu, 2019; Yang et al., 2019), degradation agent for pesticides (de Souza et al., 2018; Pandiselvam, Kaavya, et al., 2020; Wang et al., 2021; Xia & Hu, 2019; Yang et al., 2019), promoting structural modification in food matrices (Lima et al., 2020; Satmalawati et al., 2020b) and other miscellaneous applications. However, the comparatively lower instability of ozone dissolved in water has limited its widespread application as a commercial food‐processing technique.…”

Section: Introductionmentioning

confidence: 99%

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Premjit

Sruthi

Pandiselvam

et al. 2022

Comp Rev Food Sci Food Safe

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The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf‐stable food for a large population. Long‐established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half‐life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages.

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“…Ozone can also degrade mycotoxins and relieve their toxicities. Sun et al [10] treated deoxynivalenol with aqueous ozone solution (80 mg/L) and found that 7 min of treatment degraded 83% of the toxin. Luo et al [11] reported that exposing aflatoxin B 1 -contaminated corn (moisture 13.47%) to 90 mg/L ozone for 40 min reduced the aflatoxin B 1 content by 88.1%.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

Zhang

Wang

et al. 2022

Journal of Food Quality

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Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content. Dough of ozone-treated flour had higher water molecular mobility than that of native flour. Short duration of low-intensity treatment did not significantly change most pasting viscosity parameters of wheat flour, but other treatments increased the peak viscosity, breakdown viscosity, and setback viscosity. Steamed bread of ozone-treated flour had lower specific volume and pore uniformity than that of native flour. Long duration of high-intensity treatment of flour increased the hardness and chewiness of the steamed bread product, but other treatment showed opposite effect. Among the four ozone treatments, long duration of high-intensity treatment aroused the greatest change in pH, IPP, water molecular mobility of dough, and the quality of steamed bread, while short duration of low-intensity treatment had the minimum effect. Long duration of low-intensity treatment was close to the short duration of high-intensity treatment in quality attributes of wheat flour and the total ozone yield. These results suggested that the quality of wheat flour gradually changed with the increase of total ozone yield, and overozonization would greatly deteriorate the quality of wheat flour.

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Fate of deoxynivalenol and degradation products degraded by aqueous ozone in contaminated wheat

Cited by 9 publications

References 20 publications

Simulating ozone degradation of deoxynivalenol and its bio-safety assessment by mouse model

Simulating ozone degradation of deoxynivalenol and its bio-safety assessment by mouse model

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

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