Zearalenone and Its Derivatives α-Zearalenol and β-Zearalenol Decontamination by Saccharomyces cerevisiae Strains Isolated from Bovine Forage

Abstract

Zearalenone (ZEA) and its derivatives are mycotoxins with estrogenic effects on mammals. The biotransformation for ZEA in animals involves the formation of two major metabolites, α- and β-zearalenol (α-ZOL and β-ZOL), which are subsequently conjugated with glucuronic acid. The capability of Saccharomyces cerevisiae strains isolated from silage to eliminate ZEA and its derivatives α-ZOL and β-ZOL was investigated as, also, the mechanisms involved. Strains were grown on Yeast Extract-Peptone-Dextrose medium supplemented with the mycotoxins and their elimination from medium was quantified over time by HPLC-FL. A significant effect on the concentration of ZEA was observed, as all the tested strains were able to eliminate more than 90% of the mycotoxin from the culture medium in two days. The observed elimination was mainly due to ZEA biotransformation into β-ZOL (53%) and α-ZOL (8%) rather than to its adsorption to yeast cells walls. Further, the biotransformation of α-ZOL was not observed but a small amount of β-ZOL (6%) disappeared from culture medium. ZEA biotransformation by yeasts may not be regarded as a full detoxification process because both main end-products are still estrogenic. Nonetheless, it was observed that the biotransformation favors the formation of β-ZOL which is less estrogenic than ZEA and α-ZOL. This metabolic effect is only possible if active strains are used as feed additives and may play a role in the detoxification performance of products with viable S. cerevisiae cells.

In Vitro Detoxification of Aflatoxin B1, Deoxynivalenol, Fumonisins, T-2 Toxin and Zearalenone by Probiotic Bacteria from Genus Lactobacillus and Saccharomyces cerevisiae Yeast

“…[62][63][64][65]. We found that S. cerevisiae strains reduced ZEN concentration by 24.40-42.36% (average 34.45%) after 6 h of incubation, with an additional 11.59% after 12 h and an average 5.82% after 24 h. Similar results were obtained by Keller et al (2015); they concluded that at the beginning, large amounts of ZEN is bound to the yeast cell wall due to the higher concentration of the mycotoxin in the environment [66]. The ZEN detoxification activity of the bacteria and yeast strains used in this study, was strain-dependent, a result also shown by Armando et al (2012) and Zhao et al (2015) [61,67].…”

Mycotoxins: Biotransformation and Bioavailability Assessment Using Caco-2 Cell Monolayer

“…Although zearalenone-14-glucoside (ZEA14Glc) has lower toxicity than ZEA due to inability to interact with estrogen receptors, the possible systemic hydrolysis and further activating metabolism of ZEA14Glc leads to ZEA-mediated toxicity [ 167 ]. Due to the adverse effect of ZEA on human and animal health, microorganisms have gained great interest in the modulation of ZEA adsorption and transformation [ 168 , 169 ]. Eukaryotic cells were able to biotransform ZEA to α-ZEA and β-ZEA, while prokaryotic cells only absorbed ZEA without any metabolization of this mycotoxin and sequestered ZEA by binding to the cell wall [ 170 , 171 ].…”

The fate of Fusarium mycotoxins (deoxynivalenol and zearalenone) through wort fermenting by Saccharomyces yeasts (S. cerevisiae and S. pastorianus)

“…It is known that the ZEN adsorption capacity of the yeast cell wall is strongly correlated with cell wall β-D-glucans content; additionally, differences between the binding of mycotoxins and yeast could vary due to the charge distribution, chemical nature of mycotoxin regarding the surface properties, geometry and the available surface of the adsorbent (Bakutis, Baliukoniené, & Algimantas, 2005;Kabak, Dobson, & Var, 2006). In addition to the adsorption to the yeast, the reduction in the ZEN content can be attributed to a possible biodegradation or metabolization of ZEN to other compounds, as β-zearalenol (β-ZEL) and α-zearalenol (α-ZEL) by the brewing strains of Saccharomyces during beer production (Keller et al, 2015;Lancova et al, 2008;Mizutani, Nagatomi, & Mochizuki, 2011). This added to the reductions during the malting and maceration (higher than 50 %) (Pascari, Gil-Samarra, et al, 2019;Pascari, Rodriguez-Carrasco, et al, 2019), could explain the low or no incidence level reported in studies of ZEN in beers Wall-Martínez et al, 2019).…”