Mycotoxin detoxication of animal feed by different adsorbents

Huwig, Alexander; Freimund, Stefan; Käppeli, Othmar; Dutler, Hans

doi:10.1016/s0378-4274(01)00360-5

Cited by 531 publications

(436 citation statements)

References 49 publications

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“…Such actions are not always completely effective. Several possibilities are available as for the detoxification of mycotoxins, including physical and chemical methods [15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

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Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

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The aim of this work was to examine two wine strains of Saccharomyces cerevisiae (Syrena LOCK 0201 and Malaga LOCK 0173 strains) and thermally inactivated biomass of bakery yeast (BS strain) for their ability to remove ochratoxin A (OTA) from model YPG, white grape GM, and blackcurrant BM media. The media was initially contaminated by 1 lg/mL OTA. The influence of OTA on yeast growth parameters, kinetic of fermentation, and amount of ethanol, glycerol, and acids were determined. It was found that both yeast strains were able to decrease the toxin amount in YPG, GM, and BM media. Strain Malaga LOCK 0173 was able to remove 82.8 and 10.7 % ochratoxin A from grape and blackcurrant medium, respectively. In case of Syrena LOCK 0201 strain, the OTA reduction was higher: 85.1 % for grape and 65.2 % for blackcurrant media. From 54.1 to 64.4 % of initial ochratoxin A concentration was removed after the contaminated wine treatment by thermally inactivated baker's yeast strain (BS) cells. The elongation of lag phase in contaminated YPG medium compared on toxin-free medium was noted. In white grape and blackcurrant medium, the differences between the final cell number, fermentation rate, moreover the ethanol, glycerol, and acids production in the medium with OTA and the control were not statistically significant. The results showed that the application of selected strains of yeasts in winemaking involving raw material contaminated with OTA might reduce the toxin contamination as well as the health risk related to human exposure to this toxin. Moreover, the application of heat-inactivated yeast's biomass for toxin adsorption gives new possibilities in oenology.

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“…Such actions are not always completely effective. Several possibilities are available as for the detoxification of mycotoxins, including physical and chemical methods [15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

“…The using of these agents has a lot of disadvantages; in many cases, they decrease the nutritive value and organoleptic properties or significantly increase the cost of food and feed production [17,18]. Recently, an increase in the research connected with mycotoxin detoxification by microorganisms has been observed.…”

Section: Introductionmentioning

confidence: 99%

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

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“…Our results show that the addition of 5% AC to finishing feed reduced the levels of AND in plasma and backfat and levels of E 1 S in plasma of entire male pigs. Several in vitro studies have shown that AC can adsorb mycotoxins with high efficacy from aqueous solutions due to its high surface to mass ratio, with an adsorption capacity of up to 120 mg/g (Huwig et al, 2001;Avantaggiato et al, 2003;Dö ll et al, 2004). Furthermore, our in vitro results (Jen and Squires, 2011) indicated that AC had the greatest potential of the adsorbents tested to bind AND, skatole and E 1 S. A potential concern is that, as a relatively unspecific adsorbent, AC could bind essential nutrients as well as boar taint compounds in an in vivo system.…”

Section: Discussionmentioning

confidence: 99%

“…Adsorbent materials have been used to detoxify mycotoxincontaminated feedstuffs by binding mycotoxins in the gastrointestinal tract and interrupting their enterohepatic circulation (Solfrizzo et al, 2000;Huwig et al, 2001;Dö ll et al, 2004). Activated carbon (AC) is a form of processed carbon that is extremely porous and possesses a large amount of available surface area for adsorption.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of non-nutritive sorbent materials as intestinal-binding agents for the control of boar taint

Jen

Squires

2011

Animal

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In many countries, male pigs are castrated to prevent boar taint, but this practice raises concerns about animal welfare and reduces the production efficiency of pork. The objective of this study was to develop dietary manipulations to prevent boar taint. We evaluated the effectiveness of adding activated carbon (AC) or Tween-60 (Tween; polyoxyethylene sorbitan monostearate) to pig finishing diets to reduce levels of androstenone (AND) and skatole in plasma and fat of entire male pigs. Boars (159 6 2 days of age at the start of the experiment) were fed diets supplemented with either 5% AC or 5% Tween for 28 days followed by either 14 or 28 days of recovery. Plasma samples were collected at experimental days 0, 7, 14, 21, 28, 42 and 56, and backfat biopsies were taken at experimental days 0, 28, 42 and 56. Feeding AC significantly (P , 0.05) reduced the levels of AND in plasma by day 28 compared to day 0 and by day 42 in fat compared to day 0. AC treatment also decreased levels of oestrone sulphate (E 1 S) in plasma by day 7 compared to day 0. Treatment with Tween significantly decreased (P , 0.05) the levels of plasma AND by day 28 from levels at day 0. Tween treatment did not significantly affect levels of fat AND or plasma E 1 S compared to day 0; however, fat AND levels decreased between days 28 and 42 following treatment with Tween (P , 0.05). Levels of plasma E 1 S, plasma AND and fat AND for control boars remained constant throughout the experiment. Skatole plasma concentrations were very low and did not vary significantly (P . 0.05) from day 0 for any treatment, but fat skatole levels decreased by day 42 in the Tween treatment group. Importantly, there was no difference in growth rate between the control and experimental groups. We conclude that adding AC or Tween to finishing diets for boars can reduce the levels of plasma and fat AND, but further work is needed to confirm the effects of these treatments on reducing fat skatole levels.

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“…In addition, it may be implicated in the human disease Balkan Endemic Nephropathy (BEN) and in the development of urinary tract tumours in humans 85 . In 1993, OTA was classified within group 2B as a possible human carcinogen by the International Agency for Research on Cancer (IARC) 55 . The main problem is that the routes of OTA intake for humans come from several food sources, rather than from a specific acute source.…”

Section: Introductionmentioning

confidence: 99%

Ochratoxin A and Brewing Technology: A Review

Anlı

Alkış

2010

Journal of the Institute of Brewing

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Ochratoxins are a hazardous group of mycotoxins produced as secondary metabolites by several fungi of the Aspergillus and Penicillium families. Ochratoxins have been detected and determined in foods and beverages, including barley, malt and beer, at ppb levels. Varied analytical methods have been developed for the detection of ochratoxin A [OTA] in cereals and beer. Ochratoxin A has hazardous effects on health and has been classified within group 2B, as a possible human carcinogen by IARC. Scientists have expressed great concern about the presence of ochratoxin A in foods. In this article, chemical structure, biosynthesis by microorganisms, analytical methods for testing, regulations, changes during brewing, and detoxification of OTA, are reviewed. Beer poses very little risk as a source of ochratoxin in the diet.

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Mycotoxin detoxication of animal feed by different adsorbents

Cited by 531 publications

References 49 publications

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Efficacy of non-nutritive sorbent materials as intestinal-binding agents for the control of boar taint

Ochratoxin A and Brewing Technology: A Review

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