Mycotoxin Biotransformation by Native and Commercial Enzymes: Present and Future Perspectives

Loi, Martina; Fanelli, Francesca; Liuzzi, Vania C.; Logrieco, Antonio F.; Mulé, Giuseppina

doi:10.3390/toxins9040111

Cited by 172 publications

(151 citation statements)

References 134 publications

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“…It was newly re‐categorized in Group 1 human carcinogen as well as AFB1 (IARC, ). Conversely, milk has been the essential and important part of food for human (Bovo, Corassin, & de Oliveira, ) especially for children that was consumed daily (Loi, Fanelli, Liuzzi, Logrieco, & Mulè, ). Due to presence of AFM1 in milk or the byproducts and because of its adverse effects of mycotoxins indicate that a lot of people in the world are daily exposed to aflatoxin, like children and old people who are more susceptible to diseases and carcinogenic compounds.…”

Section: Introductionmentioning

confidence: 99%

Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

Sokoutifar

Razavilar

Anvar

et al. 2018

Journal of Food Safety

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This study was focused on measuring the percent value of degraded aflatoxin M1 (AFM1) in the industrial and traditional fermented milk product (Doogh in Persian) using Lactobacillus acidophilus and Lactobacillus plantarum, and a combination of them at concentrations of 104 cfu/ml associated with the selected bio‐physical factors including Temperature of produced Doogh at 4, 21, and 37 °C and Time of Doogh storage (0, 48 hr, 11 days, and 30 days). These results showed that the level of AFM1 binding to L. acidophilus at concentration of 1 × 104 cfu/ml increased in a temperature‐dependent manner from the second day of the research for traditional produced Doogh (100.0 ± 0.37) compared with those of other days of the experiment. These findings were repeated for industrially produced Doogh with slight difference at 30 days of experiment (94.28 ± 0.47) with significant differences (p < .05) compared with those of the second and the 11th days (100.0 ± 0.37 and 100.0 ± 0.45, respectively). It is concluded that the use of L. acidophilus and L. plantarum can be useful for binding the AFM1 presented in fermented milk especially at long storage time and higher degrees of temperature (21 and 37 °C). Practical applications One of the most reasons for application the probiotics in to milk and dairy products such as fermented milk (Doogh) has been reducing the amount of aflatoxin M1 (AFM1). In this study, the findings showed that lactic acid bacteria bacteria including Lactobacillus acidophilus and Lactobacillus plantarum have appropriate ability to bind to AFM1 in fermented milk but L. plantarum presented greater ability to degrade AFM1 particularly at long storage time (up to 11 days) and higher degrees of temperature (21 and 37 °C).

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Section: Introductionmentioning

confidence: 99%

Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

Sokoutifar

Razavilar

Anvar

et al. 2018

Journal of Food Safety

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“…Enzymes may be used either in free form or in immobilized form, and can be combined with industrial production, such as fermentation, to form fixed food production processes, which show a wide range of application prospects in food industry. For feed, enzymes can also be used as feed additives to degrade mycotoxins (Loi, Fanelli, Liuzzi, Logrieco, & Mulè, 2017). Enzymes coupled with the gene method provide new ideals for DON detoxification.…”

Section: Trends In the Application Of Rna Interference Strategy Omicmentioning

confidence: 99%

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

Guo

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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Deoxynivalenol (DON) has drawn global attention because of its prevalence and significant effects on human or animal health. Biological remedies for DON have been developed from preharvest to postharvest. Applying microbes, including bacteria, fungi (yeast and molds), and enzymes, results in inhibited synthesis, structural destruction, or adsorption of DON. DON can be degraded into masked forms by phase I metabolism or phase II metabolism. During food processing, DON content changes dynamically and is even transformed. Physical, chemical, thermal, or biological processes physically reduce DON content. Temperature, heating time, enzymes, food additives, microorganisms, food composition, contamination level, and other ingredients are key factors. Although DON content can be reduced during food processing, increases in other toxins, such as DON‐3‐β‐d‐glucoside and 3‐acetyl‐DON, can be potentially risky. The application of biodegradation methods in food processing bears research significance. Both microorganisms and enzymes can be potentially used. Novel techniques, such as RNA interference, omics technologies, or enzymes coupled with the genetic engineering method, can be introduced. This review systematically updates the understanding of masked forms of DON, biological degradation strategy, fate of DON during processing, and future trends for biodegradation. Challenges to the successful application of biological methods may include the stability and suitability of the detoxification agents, security of degradation products, and successful application for industrial production.

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“…Postharvest interventions focus largely on utilization of proper substances during food processing, such as natural clay adsorbents that trap mycotoxins and allow their excretion (Aly, Abdel‐Galil, & Abdel‐Wahhab, ; Robinson et al., ), but these substances have not been shown to detoxify fumonisins (Loi, Fanelli, Liuzzi, Logrieco, & Mulè, ). Moreover, microbial biotransformation of the fumonisins to less toxic metabolites is also treated as postharvest control methods in mycotoxin detoxifications (Gelderblom, Cawood, Snyman, Vleggaar, & Marasas, ).…”

Section: Interventions For Fumonisin Reductions In Crops and Foodsmentioning

confidence: 99%

Dietary Fumonisin and Growth Impairment in Children and Animals: A Review

Chen

Riley

2018

Comp Rev Food Sci Food Safe

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Fumonisins are mycotoxins produced primarily by the fungi Fusarium verticillioides and F. proliferatum, which colonize maize in tropical, subtropical, and temperate climates worldwide. Fumonisin exposure is the highest in rural populations that consume large amounts of maize and maize products. Among them, infants and young children are the most vulnerable when they are weaned onto maize‐based foods. Therefore, it is critical to understand the impact of fumonisin on children's health and growth. This review describes the evidence linking fumonisin exposure to child growth impairment. First, toxicological studies that attempt to elucidate the mechanism by which fumonisin may impair growth are discussed. Next, a description is given of candidate biomarkers for accurately capturing fumonisin exposure in humans. Potential human health effects of fumonisin exposure beyond growth impairment, including esophageal cancer and neural tube defects (NTDs), are briefly described. We review epidemiological studies that collectively show an increasing weight of evidence linking fumonisin exposure to growth impairment, particularly in world regions where young children consume maize‐based weaning foods. Additionally, the evidence linking fumonisin exposure to growth impairment in plants and a variety of animal species are reviewed. Finally, we describe interventions to reduce fumonisin in parts of the world where dietary fumonisin exposure is high and is likely to predispose populations to increased health risk.

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Mycotoxin Biotransformation by Native and Commercial Enzymes: Present and Future Perspectives

Cited by 172 publications

References 134 publications

Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio‐physical factors

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

Dietary Fumonisin and Growth Impairment in Children and Animals: A Review

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