Reduction of Fumonisin B1 and Zearalenone by Lactic Acid Bacteria in Fermented Maize Meal

Abstract

Fusarium species are fungi that infect maize products worldwide and elaborate mycotoxins, which have been associated with cancer. This study was carried out to investigate the potential of lactic acid bacteria fermentation in reducing mycotoxin concentration and toxicity in maize meal products. Maize meal was spiked separately with fumonisin B1 and zearalenone and then allowed to ferment for 4 days. The potential cytotoxicity of the mycotoxin-spiked fermented extracts was also investigated using the SNO human esophageal carcinoma cell line (the SNO cell line was explanted from a cancer patient, S.N., a 62-year-old Zulu man, in July 1972). A significant decrease (P < 0.05) in the concentration of the two mycotoxins was observed, with a 56 to 67% and a 68 to 75% reduction in the third and fourth days, respectively. The two mycotoxins were not detectable in commercially fermented maize meal (amahewu) samples. After fermentation, mycotoxin-spiked maize meal samples containing lactic acid bacteria culture were comparatively less toxic to SNO cells than were samples without lactic acid bacteria. However, this difference in toxicity was not significant (P > 0.05). These results indicate that lactic acid bacteria fermentation can significantly reduce the concentration of mycotoxins in maize. However, such a reduction may not significantly alter the possible toxic effects of such toxins. The exact mechanism of toxin reduction warrants further investigation.

Effect of Biological and Biochemical Silage Additives on Final Nutritive, Hygienic and Fermentation Characteristics of Ensiled High Moisture Crimped Corn

“…Ström et al (2002) explains this effect as bacterial additives containing Lactobacillus plantarum and producing metabolites that inhibit growth of moulds and production of mycotoxins. The results of Mokoena et al (2005) indicate that lactic acid bacteria fermentation can significantly reduce the concentration of fumonisins and zearalenone in maize. The positive effect of Lactobacillus on mould growth and aflatoxin production was reported by Gourama and Bullerman (1995).…”

In vitro Interaction between Fumonisin B1 and the Intestinal Microflora of Pigs

“…is the class of bacteria having a significant impact on fumonisins. The FB 1 level in maize was decreased by lactic acid bacterial activity after 3-day fermentation (Mokoena et al, 2005). To determine the effect of the microorganism to fumonisins, most of the studies were conducted to estimate the impact of bacteria to fumonisin produced by Fusarium sp.…”

In vitro degradation of zearalenone by Bacillus subtilis

“…Several Rhizopus strains, including R. stolonifer, R. oryzae, and R. microsporus, completely degrade ZEN (El-Nezami et al 2002). Mokoena et al (2005) also reported that lactic acid bacteria fermentation can significantly reduce the ZEN concentration in maize by 68-75%. However, such a reduction may not be sufficient for complete detoxification of the toxin.…”