Effects and Changes of Zearalenone and Fumonisin Contamination in Corn-Based Bioethanol Process (original) (raw)
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Mycotoxins in fuel ethanol co-products derived from maize: a mass balance for deoxynivalenol
Journal of the Science of Food and Agriculture, 2009
BACKGROUND: Three matrices-corn (maize) meal, distiller's dried grains with solubles (DDGS) and condensed distiller's solubles (CDS)-were sampled in sequence from a continuous dry-milling process plant for the determination of mass balance of deoxynivalenol (DON). Four commercially available enzyme-linked immunosorbent assay (ELISA) kits were evaluated for their ability to measure the presence of DON. Liquid chromatography/tandem mass spectrometry (LC/MS/MS) was used as standard method to detect DON and other Fusarium toxins. RESULTS: The concentrations of DON in DDGS and especially CDS were overestimated or underestimated by ELISA. However, for both matrices, all ELISA methods were not significantly different in their mean results from the LC/MS/MS standard, although the variability in results was much higher. DON concentrations in the CDS and the final DDGS co-product were significantly higher (P ≤ 0.01) than in the starting material (corn grain). Toxin concentration increased by a factor of 3 on a dry weight basis in DDGS compared with the starting corn and by a factor of 4 in CDS. Mean concentration of DON in CDS was four times higher (7.11 mg kg −1) than in corn grains (1.80 mg kg −1) and 1.4 times higher than in DDGS (5.24 mg kg −1). Mass balance calculations showed that CDS was the main source of contamination of DON, comprising ca 70% of the toxin found in the final product (DDGS). Most DON (87%) was accounted for by this analysis. CONCLUSION: Concentrations in the grain corn entering ethanol plants should be close to the dietary values recommended for swine in Canada and the USA for DON (1 mg kg −1). Small amounts of acetyldeoxynivalenol and DON glucoside were also found in the three matrices along with a small amount of zearalenone. Unlike the situation for DON, the DON glucoside was not concentrated into DDGS and CDS, indicating that it was hydrolysed during the fermentation process.
Reduction of Fumonisin B1 and Zearalenone by Lactic Acid Bacteria in Fermented Maize Meal
Journal of Food Protection, 2005
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 B 1 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 62year-old Zulu man, in July 1972). A significant decrease (P Ͻ 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 Ͼ 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.
Effects of temperature and time on deoxynivalenol (DON) and zearalenone (ZON) content in corn
Zbornik Matice srpske za prirodne nauke, 2014
Fumonisins are Fusarium mycotoxins that occur in corn and corn-based foods and they have been implicated in several animal and human diseases. Their effect on human health is unclear, however, fumonisins are considered to be risk factors for cancer. Baking, frying, and extrusion cooking of corn at high temperatures (190?C) reduce fumonisin concentrations in foods, with the amount of reduction achieved depending on cooking time, temperature, recipe, and other factors. The aim of this work was to evaluate the effectiveness of temperature (200 and 220 ?C) and time (15 and 20 min) on the detoxification of corn flour deliberately contaminated with DON and ZON. After processing at 200?C for 15 min, an average of 12% and after 20 min an average of 15% of DON was lost. At 200?C ZON content was reduced by 22% (after 15 min) and by 27% (after 20 min). Higher temperature (220?C) did not significantly affect further reduction of DON or ZON content. The process was only partially effective in bo...
Fusarium Mycotoxins Stability during the Malting and Brewing Processes
Toxins
Mycotoxins are widely studied by many research groups in all aspects, but the stability of these compounds needs further research for clarification. The objective of this study is to evaluate deoxynivalenol and zearalenone stability during all steps of the malting and brewing processes. The levels of these compounds decreased significantly during the production process (barley to beer). During the malting process, the DON levels decreased significantly in the steeping, germination, and malting steps (62%, 51.5%, and 68%, respectively). Considering ZEN, when the levels were compared between barley and the last step of the process, a significant decrease was observed. Most of the mycotoxins produced were transferred to the rootlets and spent grains, which is advantageous considering the final product. Furthermore, the mycotoxin dietary intake estimation was included in this study. The results proved that if the concentrations of target mycotoxins in raw material are under the limits e...
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.
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.
The New Methods of Corn Disinfection used in Bioethanol Production
Journal of Biobased Materials and Bioenergy, 2010
In this study bacterial contamination of corn grains for ethanol fermentation was tested. Microbial pollution is a major problem for distilleries all over the world. The aim of this work was to verify whether chemical agents such as ammonia and propionic acid are efficient in reduction of undesirable microflora in grains. The number of total viable bacteria, lactic acid bacteria, acetic acid bacteria, anaerobic bacteria and the quantity of yeasts and moulds were signified by plate method. The ethanol yield was determined with the use of HP 5890 (Hewlett Packard, USA) gas chromatograph. It occurred that both agents effectively reduce bacterial contamination of corn grains, but fermentation process of propionic acid treated grains no longer proceeds. Thus, ammonia solution is as better disinfection agent for grains used as a raw material for bioethanol production. It may be also useful in disinfection other raw materials to new fermentation technologies which do not require former heating.
Brazilian Journal of Microbiology, 2013
The productivity of wheat and corn crops depends on climatic conditions and resistance against phytopathogenic fungi such as those of the genus Fusarium. Some species of this genus produce zearalenone (ZEA), a mycotoxin with hyperestrogenic effects. The objective of this study was to investigate the presence of ZEA in samples of cracked wheat (n = 109), popcorn (n = 51) and corn grits (n = 50) commercialized in the State of Paraná, Brazil. Commercial samples of each crop were collected between September 2007 and June 2008 and analyzed by thin-layer chromatography. The method used for detection of the mycotoxin in wheat and corn derivatives presented a recovery rate of 94.5% and 99.5%, respectively, detection limit of 40 mg.kg -1 and quantification limit of 55 mg.kg -1 . No contamination with ZEA was detected in cracked wheat samples. Among the corn derivatives, only one cracked corn sample was contaminated with ZEA (64 mg.kg -1 ). Despite the low contamination observed, monitoring the occurrence of mycotoxins in foods is important to ensure safety.
Journal of Food Process Engineering, 2015
The aim of this study was to evaluate the effects of the processing on the distribution of aflatoxin and fumonisin levels in corn fractions and feeds. The small, coarse, fines and dust from corn represented 6.79% of the total lot and 70-80% of contamination of the feeds. The conditional times of 30 and 45 s before pelleting increased the aflatoxin and fumonisin levels in the feed to 151.7 μg/kg and 14.5 μg/g, respectively. In 60 s of exposition of feed, there was a better distribution of aflatoxins (2.3 μg/kg) and fumonisins (0 μg/g) in the final feeds. The treatments with higher levels of contamination affected positively the distribution of aflatoxin and fumonisin levels when they were exposed for 60 s. It was concluded that dry milling of corn and the steps of processing of feed affects the distribution and reduces the fumonisin and aflatoxin levels in the final feeds.