Effect of Increasing Zearalenone Levels on the Technologically Problematic Microorganisms and Food Risky Pathogens (in Vitro) (original) (raw)
Related papers
Czech Journal of Food Sciences, 2018
The effect of increasing levels of zearalenone (ZEA) artificially supplemented to milk on the coagulation characteristics and the viability of Lactobacillus bulgaricus and Streptococcus thermophilus was examinated. Cow milk was inoculated with the yogurt culture YC-180 – YO-Flex and divided into 72, 25-ml flasks. Two samples were collected before fermentation (0 h) and remaining 70 flasks were divided into 7 groups – control (C), Z0 with 0.5 ml of ethanol and Z10, Z100, Z250, Z500, and Z1000 that were spiked with ZEA to reach the final ZEA concentrations of 10, 100, 250, 500, and 1000 µg/l, respectively. Samples were fermented at 43 ± 2°C for 5 hours. Two samples per group were collected at 1-h intervals and analysed on pH, titratable acidity, ZEA and count of Lb. bulgaricus and Str. thermophilus. The addition of ZEA resulted in slower acidification in Z100, Z250, Z500, and Z1000. The highest ZEA binding capacity (25%) was observed in Z10 and the lowest (3.1%) was found in Z1000.
Journal of Food Processing and Preservation, 2019
This work studied the ability of Bacillus subtilis and Bacillus natto to degrade zearalenone (ZEN) and analyzed the amounts of ZEN in cell residues. The effect of different processing conditions on the degradation capacity of the bacteria was then analyzed. Finally, B. subtilis and B. natto were applied to food. The results showed that at 48 hr, the degradation rates of the two taxa were 100% and 87%, and the amount of ZEN in the cell residues were 2.3% and 1.6%, respectively; no residual ZEN was found in the supernatant of B. subtilis. Acidification treatment showed a lower degradation effect compared with autoclaving. For liquid food, the two taxa had the best degradation effect in beer, 65% and 73%, respectively. In solid-state fermentation (SSF), B. subtilis and B. natto had the strongest degradation effect in corn flour and soybean flour, respectively, and their degradation activities were 75% and 70%, respectively.
Toxins
Zearalenone (ZEA) is a secondary metabolite produced by Fusarium spp., the filamentous fungi. Food and feed contamination with zearalenone has adverse effects on health and economy. ZEA degradation through microorganisms is providing a promising preventive measure. The current study includes isolation of 47 bacterial strains from 100 different food and rumen samples. Seventeen isolates showed maximum activity of ZEA reduction. A bacterial isolate, RS-5, reduced ZEA concentration up to 78.3% through ELISA analysis and 74.3% as determined through HPLC. Ten of the most efficient strains were further selected for comparison of their biodegradation activity in different conditions such as incubation period, and different growth media. The samples were analyzed after 24 hrs, 48 hrs, and 72 hrs of incubation. De Man Rogosa Sharp (MRS) broth, Tryptic soy broth, and nutrient broth were used as different carbon sources for comparison of activity through ELISA. The mean degradation % ± SD thro...
Toxins
Zearalenone (ZEN) is an estrogenic mycotoxin which can cause loss in animal production. The aim of this study was to screen Bacillus strains for their ZEN detoxification capability and use a fermentation process to validate their potential application in the feed industry. In the high-level ZEN-contaminated maize (5 mg·kg−1) fermentation test, B2 strain exhibited the highest detoxification rate, removing 56% of the ZEN. However, B2 strain was not the strain with the highest ZEN detoxification in the culturing media. When B2 grew in TSB medium with ZEN, it had higher bacterial numbers, lactic acid, acetic acid, total volatile fatty acids, and ammonia nitrogen. The ZEN-contaminated maize fermented by B2 strain had better fermentation characteristics (lactic acid > 110 mmol·L−1; acetic acid < 20 mmol·L−1; pH < 4.5) than ZEN-free maize. Furthermore, B2 also had detoxification capabilities toward aflatoxins B1, deoxynivalenol, fumonisin B1, and T2 toxin. Our study demonstrated d...
Production of zearalenone in vitro and in corn grains stored under modified atmospheres
International Journal of Food Microbiology, 1991
The production of zearalenone by an isolate of Fusarmm equtseti was studied m chemically defined medium and in corn grains stored under modified atmospheres. An increase m the concentrations of sucrose or xylose in Czapek's medmm resulted in increased toxin production, while no toxin was produced when lactose was present in the medmm. Methionme (10-: and 10-3 M) and cystme (10-3 M) added to Czapek's medium inhibited zearalenone production. When armno acids or mtrogen salts were added as the sole nitrogen source, only alanine, tryptophan and NH4CI totally inhibited zearalenone production. Zearalenone producuon was inhibited almost completely m hlgh-motsture corn grains (27%) kept under atmospheres enriched with hagh CO 2 levels (60%. 40% or 20%) with either 20% or 5% 02. However, a lower amount of CO 2 was needed to inh~bit fungal development and toxin formation when a reduced O 2 level was applied.
Sequestration of zearalenone using microorganisms blend in vitro
Letters in Applied Microbiology
Zearalenone (ZEN) is an estrogenic mycotoxin produced by the Fusarium species and induces severe reproductive disorders in animals thus a major concern in the livestock industry. Probiotic bacteria treatments have been shown to inactivate mycotoxins, therefore, in this study, we investigated the effect of two commercial probiotic feed additives on the sequestration of ZEN. Commercial probiotic blends containing clay-based binder with Aspergillus niger, Bacillus licheniformis, Bacillus pumilus, and Bacillus subtilis at various proportions from BioMatrix International were incubated with ZEN in a time-dependent manner and then analyzed by Enzyme-Linked Immunosorbent Assay (ELISA) to quantify unbound ZEN. Sequestration of ZEN was further verified by using MCF-7 cell-based cytotoxicity and/or cell proliferation assays. ZEN, or probiotic mix, was nontoxic to MCF-7 cells. Probiotic blends decreased ZEN concentration by 45% (∼100 μg L−1) and prevented ZEN from inducing MCF-7 cell prolifera...
Journal of Agricultural and Food Chemistry, 2004
Viable, heat-and acid-killed Lactobacillus rhamnosus strain GG (LGG) has shown high binding properties with zearalenone (ZEN). To identify the type of chemical moieties and interactions involved in binding with the ZEN, LGG was subjected to different chemical and enzymatical treatments, prior to the binding experiments. Pretreating the viable, heat-and acid-killed bacteria with m-periodate significantly decreased ZEN binding, suggesting that ZEN binds predominantly to carbohydrate components. Pretreatment with Pronase E had no effect on the ability of viable cells to bind ZEN, however, a reduction in the binding of ZEN by heat-and acid-killed cells, suggesting that the new binding sites exposed by heat or acid are proteins in nature. Pretreatment with urea also decreased binding, suggesting that hydrophobic interactions play a role in ZEN binding. The binding of ZEN in concentrations ranging from 0.79 to 62.82 µM and its subsequent dissociation by repetitive aqueous washes was also studied. The binding sites of the bacteria were not saturated by the maximum ZEN concentration studied.
International Journal of Radiation Biology, 2018
Purpose: Zearalenone is a potent estrogenic metabolite produced by some Fusarium and Gibberella species. Therefore, the aim of this study was to determine the accumulation of Technetium-[ 99m ]labeled zearalenone in mice organs as well as to study the protective effect of Lactobacillus plantarum. Materials and methods: Two different groups of mice were used; the first group of mice received Technetium-[ 99m ]-zearalenone only, and the second group received both Technetium-[ 99m ] zearalenone and L. plantarum (as a protective agent). Technetium-[ 99m ]-labeled zearalenone was administered to mice by tail vein injection and L. plantarum was administered orally. Accumulation of labeled zearalenone in mice was monitored for 120 min. Results: Labeled zearalenone was distributed primarily in the intestine (44.5%) and liver (20.12%) after 120 min in the first group of mice. In the second group of mice which received both Technetium-[ 99m ] zearalenone and L. plantarum, labeled zearalenone was accumulated primarily in the intestine (46.8%) and liver (18.9%). These results indicated the decrease in labeled zearalenone in the liver due to the effect of lactic acid bacteria. Conclusion: Technetium-[ 99m ]-labeled zearalenone can be used as a new tracer for organ imaging and that L. plantarum can decrease the bioavailability of zearalenone in mice organs.
Relevance of Zearalenone and its modified forms in bakery products
Mycotoxin Research
Zearalenone is a frequently occurring and well-known mycotoxin developed in cereals before and during the harvest period by Fusarium spp. mainly in maize and wheat. In addition to the main form, various modified forms (phase I and II metabolites) were detected, in some cases in high amounts. These modified forms can be harmful for human health due to their different toxicity, which can be much higher compared to the parent toxin. In addition, the parent toxin can be cleaved from the phase I and II metabolites during digestion. A risk of correlated and additive adverse effects of the metabolites of ZEN phase I and II in humans and animals is evident. ZEN is considered in many studies on its occurrence in grain-based foods and some studies are dedicated to the behavior of ZEN during food processing. This is not the case for the ZEN phase I and II metabolites, which are only included in a few occurrence reports. Their effects during food processing is also only sporadically addressed i...
Evaluation of zearalenone in flours
2013
An analytical methodology based on extraction with acetonitrile:water (90:10), clean-up with immunoaffinity columns (IACs), and detection and quantification by liquid chromatography with fluorescence detection (LC-FD) was validated in order to evaluate zearalenone (ZEA) in different types of flours (wheat, maize, mixed cereals) used for human consumption with different purposes, originated from Coimbra (Portugal), Utrecht (The Netherlands) and Valencia (Spain). Linearity, in the working standards solutions, between 12.5 ng/mL and 200ng/mL, was good (r 2 =0.998). Linearity in the matrix-matched assay, prepared between 20 and 250μg/Kg, was r 2 =0.997. Matrix-effect was 92.5%. Recovery values ranged between 97.6 and 105.3%, and precision between 2 and 13.6%. The accuracy and precision results comply with the requirements established by the EC directive 401/2006. LOD and LOQ were 3.75 and 12.5μg/Kg, respectively.