Lactobacillus plantarum and Deoxynivalenol Detoxification: A Concise Review

Abstract

Mycotoxins are toxic secondary fungal metabolites that contaminate feeds, and their levels remain stable during feed processing. The economic impact of mycotoxins on animal production is mainly due to losses related to direct effects on animal health and trade losses related to grain rejection. Deoxynivalenol (DON) is a trichothecene mycotoxin with a worldwide prevalence of about 80%, which induces many toxic effects on human and animal health. Detoxification strategies to decrease DON levels in food and feed include physical and chemical methods, however, they are not very effective to incorporate into the industrial production process. A valuable alternative to achieve this aim is the use of lactic acid bacteria. These bacteria can control the fungal growth and thus overcome DON production or can detoxify the mycotoxin through adsorption and biotransformation. Some Lactobacillus spp. strains, such as L. plantarum , have demonstrated protective effects against DON toxicity in poultry and swine. This beneficial effect is associated with a binding capacity of lactic acid bacteria cell wall peptidoglycan with the mycotoxins. Moreover, several antifungal compounds have been isolated from L. plantarum supernatants, including lactic, acetic, caproic, phenyl lactic, 3-hydroxylated fatty, and cyclic dipeptide acids. Biotransformation of DON by L. plantarum into other products is also hypothesized, but the mechanism remains unknown. In this concise review, our objective was to highlight the use of L. plantarum as an alternative approach to reducing DON levels and its toxicity. Although the action mechanism of L. plantarum is still not fully understood, these bacteria are a safe, efficient, and low-cost strategy to reduce economic losses from mycotoxin contamination cases.

Modulation of Broiler Intestinal Changes Induced by Clostridium perfringens and Deoxynivalenol through Probiotic, Paraprobiotic, and Postbiotic Supplementation

“…mixture on broiler chickens challenged with DON and Clostridium perfringens (CP), as previous research has suggested that Lactobacillus spp. strains may mitigate the negative effects of single challenge with mycotoxins or CP in the intestine [ 5 , 24 ].…”

“…Lactobacillus spp. strains, in different forms—be it live cells, heat-inactivated cells, or culture supernatants—have demonstrated protective effects in chickens individually challenged with either DON or CP [ 5 , 24 , 25 , 26 , 27 ].…”

High-efficiency fungal pathogen intervention for seed protection: new utility of long-chain alkyl gallates as heat-sensitizing agents

“…Regarding the detoxification of mycotoxins such as aflatoxins produced by A. flavus , various approaches have been reported to inactivate mycotoxins, including biological, chemical and physical methods. The biocontrol-based mycotoxin detoxification is widely recognized as specific, efficient, environment-friendly and sustainable methods; for example, mycotoxin removal by probiotics, cell-binding of mycotoxins, biodegradation, microbial consortia and recombinant enzyme analysis ( Kim and Chan, 2014 ; El-Baky and Amara, 2021 ; Liu et al., 2022 ; Maidana et al., 2022 ; Zadravec et al., 2022 ). On the other hand, information on detailed mechanisms of mycotoxin degradation by biocontrol approach is currently scarce ( Zadravec et al., 2022 ), for which LC-MS/MS or GC-MS/MS methods may help to elucidate the pathway of mycotoxin biodegradation ( Agriopoulou et al., 2020 ).…”

Enzymatic synthesis of the modified mycotoxins 3-lactyl- and 3-propionyl-deoxynivalenol

“…With increasing energy costs, controlling temperature and humidity for contaminated low-value feed is economically questionable. Therefore, treatment with lactic acid or with lactic acid bacteria is increasingly propagated to prevent further fungal growth and mycotoxin production, numerous reviews exist on this topic (Dalié et al, 2010;Pawlowska et al, 2012;Oliveira et al, 2014;Hassan et al, 2016;Sadiq et al, 2019;Maidana et al, 2022;Smaoui et al, 2022). Interestingly, DON already present in the harvested material can also be reduced by lactic acid bacteria.…”