Reduction of Fumonisin B1 and Zearalenone by Lactic Acid Bacteria in Fermented Maize Meal (original) (raw)
Related papers
2018
Because aflatoxin, a naturally occurring mycotoxin (fungal toxin) in maize and nuts, is known to cause liver cancer in humans, strategies to reduce aflatoxin in food are critical. Although fumonisin, another mycotoxin in maize, has not been conclusively linked to any human diseases, it can cause multiple adverse effects in other animal species and has been implicated in neural tube defects and growth impairment in human children. In this study, we examined the impact of lactic acid fermentation – a food processing method that has been used for possibly millennia in human populations – to decrease levels of aflatoxin and fumonisin in maize products in Nigeria. Our study showed that the mean total aflatoxin levels in processed maize samples (after lactic acid fermentation) were lower but not significantly different from mean levels in the raw maize product. Furthermore, even after processing, the mean total aflatoxin level in the samples of the final processed product was higher than ...
The toxicity and decreased concentration of aflatoxin B1 in natural lactic acid fermented maize meal
Journal of Applied Microbiology, 2006
Aims: Aflatoxin B1 (AFB1) is a mycotoxin which is known to frequently contaminate poorly stored food products destined for human consumption. This study was carried out to investigate the potential activity of lactic acid fermentation in reducing AFB1 level in fermented maize meal products.Methods and Results: Maize meal was spiked with 60 μg g−1 AFB1 and fermented, with or without starter culture, for 4 days at 25°C. Unbound AFB1 in solution and the pH of the media were monitored daily. A significant decrease (P < 0·05) in the level of unbound AFB1 was observed (75% in the fourth day). Simultaneously, a progressive decrease in the pH of the media from 6·5 to 3·1 was also observed. AFB1 was below the detection limit in commercial fermented porridge (amahewu) samples. Cytotoxicity tests on AFB1-spiked fermented extracts showed that those with a starter culture were comparatively less toxic (30–36%) than those with no added starter culture (24–30%). However, this difference was not significant (P > 0·05).Conclusions: These results indicate that lactic acid fermentation can significantly reduce the concentration of AFB1 in maize to trace levels. However, the safety of fermented products has not been well studied, as the mechanism of AFB1 removal is not well understood.Significance and Impact of the Study: Natural fermentation may potentially reduce exposure to natural toxins occurring in food.
Fate of Fusarium mycotoxins in maize flour and grits during extrusion cooking
Food Additives & Contaminants: Part A, 2008
Extrusion technology is used widely to manufacture a range of breakfast cereals and snacks for human consumption and animal feeds. Deoxynivalenol (DON) and zearalenone (ZON) in cereals and cereal products and fumonisins B 1 and B 2 (FB 1 and FB 2 ) in maize are controlled in the European Union by legislation with the objective of minimising consumer exposure to these mycotoxins. Relatively few studies have examined the losses of fusarium mycotoxins during processing. The behaviour of FB 1 , FB 2 and fumonisin B 3 (FB 3 ), DON and ZON during extrusion of naturally contaminated maize flour and maize grits has been examined here using pilot scale equipment. Studies of these ingredients show that DON and ZON are mostly stable during extrusion cooking and that the fumonisins are lost to varying degrees. There does however appear to be some loss of ZON when present in low concentration and extruded at higher moistures. The presence of additives such as reducing sugars and sodium chloride can also affect mycotoxin levels. Moisture content of the cereal feed during extrusion is an important factor and has a greater effect than temperature, particularly on the loss of fumonisins at the lower moistures. The effects appear complex and not always easy to explain although more energy input to the extruder is required for drier materials. However, on the basis of these studies, the relationship between the concentration of fusarium toxins in the raw product and the finished product vary depending on the toxin present and the process undertaken.
Fusarium species are worldwide causal agents of huge damage of storage cereals. Moreover their toxigenic potential is a health risk for both humans and animals. In the present work infected seed samples of maize were collected from local markets in Egypt. Thirteen isolates of Fusarium species were initially identified by phenotype based methods then genotyped using the partial sequence of translation elongation factor-1α α α α α (TEF1-α α α α α) gene. Furthermore, fumonisin-producing isolates were identified using species-specific primers (PQF5-F/PQF5-R) and (FUM5P2-F/FUM5P2-R) based on partial sequence of FUM1 gene. The results indicated that an amplicon of 60-bp for four isolates identified as F. proliferatum and an amplicon of 70-bp amplicon for three isolates identified as F. moniliforme were generated. Five strains of lactic acid bacteria (LAB) viz. Lactobacillus delbrueckii subsp. lactis DSM 20076, Lactobacillus acidophilus DSM 20079, Pediococcus acidilactici NNRL B-5627, Lactobacillus. sakei LB 706 and Enterococcus faecalis were screened for their ability to inhibit Fusarium isolates growth and/or bind fumonisin B1. Lb. delbrueckii subsp. lactis DSM 20076 was the most efficient strain at removing fumonisin B1 toxin (76.67 %). However, Lb. acidophilus DSM 20079, Lb. sakei LB 706 and P. acidilactici NNRL B-5627 showed the greatest inhibitory effect against Fusarium isolates.
Journal of Food Protection, 2016
The possible role of natural phenolic compounds in inhibiting fungal growth and toxin production has been of recent interest as an alternative strategy to the use of chemical fungicides for the maintenance of food safety. Fusarium is a worldwide fungal genus mainly associated with cereal crops. The most important Fusarium mycotoxins are trichothecenes, zearalenone, and fumonisins. This study was conducted to evaluate the potential of four natural phenolic acids (caffeic, ferulic, p-coumaric, and chlorogenic) for the control of mycelial growth and mycotoxin production by six toxigenic species of Fusarium. The addition of phenolic acids to corn meal agar had a marked inhibitory effect on the radial growth of all Fusarium species at levels of 2.5 to 10 mM in a dose-response pattern, causing total inhibition (100%) in all species except F. sporotrichioides and F. langsethiae. However, the effects of phenolic acids on mycotoxin production in maize kernels were less evident than the effec...
Toxins, 2019
Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 °C in anaerobic conditions. After that, the cell-free supernatant (CFS) were recovered to determine its antifungal activity by halo diffusion agar test. In addition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) was determined for each L. plantarum CFS by 96-well microplates method. Additionally, CFS was used as a natural biocontrol agent on corn kernels and corn ears contaminated with Aspergillus...
World Mycotoxin Journal, 2017
Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisin B1 (FB1) and B2 (FB2), as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by HPLC. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiencies varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during the ogi fermentation process) and from 4 to 2 (a...
Probiotics and Antimicrobial Proteins, 2019
The aim of the following research was to determine the detoxification properties of probiotic Lactobacillus sp. bacteria (12 strains) and S. cerevisiae yeast (6 strains) towards mycotoxins, such as aflatoxin B 1 , deoxynivalenol, fumonisins, T-2 toxin and zearalenone, which pose as frequent feed contamination. The experiment involved analysing changes in concentration of mycotoxins in PBS solutions, after 6, 12 and 24 h of incubation with monocultures of tested microorganisms, measured by high-performance liquid chromatography (HPLC). We found that all strains detoxified the mycotoxins, with the highest reduction in concentration observed for the fumonisin B 1 and B 2 mixture, ranging between 62 and 77% for bacterial strains and 67-74% for yeast. By contrast, deoxynivalenol was the most resistant mycotoxin: its concentration was reduced by 19-39% by Lactobacillus sp. strains and 22-43% by yeast after 24 h of incubation. High detoxification rates for aflatoxin B 1 , T-2 toxin and zearalenone were also observed, with concentration reduced on average by 60%, 61% and 57% by Lactobacillus, respectively, and 65%, 69% and 52% by yeast, respectively. The greatest extent of reduction in the concentration for all mycotoxins was observed after 6 h of incubation; however, a decrease in concentration was noted even after 24 h of incubation. Thus, the tested microorganisms can potentially be used as additives to decrease the concentrations of toxins in animal feed.
Journal of AOAC International
Consumption of fermented, but not unfermented, corn pancakes has been linked with elevated stomach cancer mortality rates in rural Linqu County in Shandong Province, China. Previous surveys of fungal contamination of corn in China have detected fumonisins, which are mycotoxins produced by Fusarium moniliforme. To determine whether mycotoxins might account for the increased risk of cancer among those consuming fermented pancakes, we obtained specimens of corn, cornmeal, unfermented and fermented pancake batter, and cooked fermented pancakes from each of 16 households in Linqu County for analysis by the U.S. Department of Agriculture. Fumonisins B1, B2, and B3 were detected (> or = 0.5 microgram/g) in 19, 25, and 6% of the corn specimens, respectively, as well as in various corn products. No type A trichothecenes were detected; however, the type B trichothecenes deoxynivalenol and 15-acetyldeoxynivalenol were detected (> or = 0.5 microgram/g) in 58 and 17% of the corn specimens,...
Toxins
Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and ting subsequently derived from two sorghum varieties (high and low tannin). The whole grain (WG) ting samples were obtained by fermenting sorghum with Lactobacillus fermentum strains (FUA 3165 and FUA 3321). Naturally (spontaneously) fermented WG-ting under the same conditions were equally analysed. Among the mycotoxins investigated, fumonisin B1 (FB1), B2 (FB2), B3 (FB3), T-2 toxin (T-2), zearalenone (ZEA), alpha-zearalenol (α-ZOL) and beta-zearalenol (β-ZOL) were detected in sorghum. Results obtained showed that mycotoxin concentrations significantly (p ≤ 0.05) reduced after fermentation. In particular, L. fermentum FUA 3321 showed the capability to significantly (p ≤ 0.05) reduce all the mycotoxins by 98% for FB1, 84% for T-2 and...