Ultrasound-Assisted Detoxification of Ochratoxin A: Comparative Study of Cell Wall Structure, Hydrophobicity, and Toxin Binding Capacity of Single and Co-culture Lactic Acid Bacteria

Abedi, Elahe; Mousavifard, Maryam; Hashemi, Seyed Mohammad Bagher

doi:10.1007/s11947-022-02767-7

Cited by 10 publications

(3 citation statements)

References 35 publications

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“…Recently, the binding capacity and stability of OTA (10 μg kg −1 ) by single and co‐culture of Lactobacillus acidophilus + L. rhamnosus exposed to viable, heat‐inactivated, and ultrasound‐inactivated bacteria was evaluated, with the highest OTA adsorption capacity and stability being shown after co‐culture compared with a single LAB. Moreover, non‐viable LAB cells induced by high temperature or ultrasonic treatments significantly increase their mycotoxin‐binding efficiency 17 …”

Section: Resultsmentioning

confidence: 99%

“…Moreover, non-viable LAB cells induced by high temperature or ultrasonic treatments significantly increase their mycotoxin-binding efficiency. 17 Other mycotoxins, including deoxynivalenol, nivalenol, diacetoxyscirpenol, fusarenon, 3-acetyldeoxynivalenol, T-2 toxin, and HT-2 toxin, were also reduced by different LABs, in some cases (such as zearalenone and ⊍-zearalenol) by mycotoxins being trapped in the bacterial pellet without detection of any degradation products, which suggests binding and not metabolism as the mechanism for mycotoxins elimination. 14 Flour and dough analysis Maize and barley were contaminated with mycotoxin-producing fungi and allowed to naturally produce AFB1 and OTA respectively.…”

Section: Mycotoxin Degradation In Mrsmentioning

confidence: 99%

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Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making

et al. 2023

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BACKGROUNDAflatoxin B1 (AFB1) and ochratoxin A (OTA) are among the most important mycotoxins with common presence in bread and bakery products. Biological detoxification of mould food spoilage and mycotoxin contamination by lactic acid bacteria (LABs) exhibits high potential on a cost‐effective and large scale. In this work, the effect of Lactobacillus strains isolated from goat milk whey on reducing AFB1 and OTA during bread making was evaluated by the determination of mycotoxin reduction potential of 12 LAB strains after 72 h incubation in De Man–Rogosa–Sharpe (MRS) broth (37 °C). The most effective LABs were lyophilized and added as ingredient in bread formulation, analysing mycotoxins by high‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry after bread fermentation and baking.RESULTSAFB1 was reduced in MRS broth by seven LABs (11–35%), highlighting Lactobacillus plantarum B3 activity; while all LABs reduced OTA (12–40%) with L. plantarum B3 and Lactobacillus paracasei B10 as the most active strains. Both LABs were lyophilized and added in contaminated bread with and without yeast, reaching AFB1 and OTA reductions up to 27% and 32% respectively in dough and up to 55% and 34% respectively in bread.CONCLUSIONThe selected strains significantly reduced AFB1 and OTA during bread fermentation, pointing to a potential biocontrol strategy for mycotoxins detoxification in bread and bakery products. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Mycotoxin Degradation In Mrsmentioning

confidence: 99%

Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making

et al. 2023

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“…Moreover, it is eco-friendly and cost-effective (Nadar & Rathod, 2017;Kawee-Ai et al, 2019). Ultrasound is a sound wave with a frequency above the range of human hearing that has various applications in the food industry such as the production of nanoparticles, inactivation of microorganisms, emulsification, and the separation of bio components (Abedi et al, 2015(Abedi et al, , 2022Misra et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Recent advances in ultrasound application in fermented and non‐fermented dairy products: antibacterial and bioactive properties

Kaveh

Gholamhosseinpour

Hashemi

et al. 2023

Int J of Food Sci Tech

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Summary Ultrasound, as an innovative approach, is a suitable alternative for dairy heat processing and can effectively inactivate microorganisms. Its capacity in improving the bioactive and functional properties of fermented dairy products has been stated in several studies. Increase in the amplitude of ultrasound up to 60% provided significantly increase in peptide content. This review provides comprehensive information of ultrasound in the production of both fermented and non‐fermented dairy products. In‐depth discussion of the effect of ultrasound on the bioactive properties of dairy products, linking the anticancer, antioxidant, and anti‐inflammatory effects with the content of bioactive peptides, exopolysaccharides, and the activity of enzymes were also discussed. Ultrasound pre‐treatment induces proteolysis and production of bioactive compounds such as peptides and exopolysaccharides that are responsible for antibacterial and health beneficial properties of these products including antioxidants, anticancer, anti‐hypertensive, and anti‐diabetic activities. The application of ultrasound at optimum conditions is a promising way to produce functional fermented and non‐fermented dairy products with various health‐beneficial activities.

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Alcoholic Fermentation as a Strategy to Mitigate Pesticides and Mycotoxins

Giacomini

Acosta

Cerqueira

et al. 2023

Food Bioprocess Technol

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In this study alcoholic fermentation was explored to reduce the pesticides -2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone -and the mycotoxin ochratoxin A (OTA), besides evaluating their effects on quality parameters of the process. Fermentation (at 20°C for 168 h) was conducted in synthetic must (YPD and 10 g hL − 1 of yeast Saccharomyces cerevisiae) to which the following were added: 2,4-D (6.73 mg L − 1 ) and procymidone (2.24 mg L − 1 ), simultaneously (Treatment 1); and OTA (0.83 and 2.66 µg L − 1 ) (Treatments 2 and 3). The control treatment had no contaminants. All contaminated treatments showed lower ethanol production and cell viability.The highest decrease in contaminants was found after 168 h of fermentation: 22 and 65% in the cases of both pesticides while OTA decreased 52 and 58% (Treatments 2-0.83 µg L − 1 and 3-2.66 µg L − 1 ). Decrease in procymidone and OTA due to metabolic processes in yeast cells is mainly related to peroxidase activity and glutathione production.

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Ultrasound-Assisted Detoxification of Ochratoxin A: Comparative Study of Cell Wall Structure, Hydrophobicity, and Toxin Binding Capacity of Single and Co-culture Lactic Acid Bacteria

Cited by 10 publications

References 35 publications

Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making

Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making

Recent advances in ultrasound application in fermented and non‐fermented dairy products: antibacterial and bioactive properties

Alcoholic Fermentation as a Strategy to Mitigate Pesticides and Mycotoxins

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