1
|
Biological detoxification of fumonisin by a novel carboxylesterase from Sphingomonadales bacterium and its biochemical characterization. Int J Biol Macromol 2020; 169:18-27. [PMID: 33309671 DOI: 10.1016/j.ijbiomac.2020.12.033] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 11/11/2020] [Accepted: 12/05/2020] [Indexed: 12/11/2022]
Abstract
Fumonisins have posed hazardous threat to human and animal health worldwide. Enzymatic degradation is a desirable detoxification approach but is severely hindered by serious shortage of detoxification enzymes. After mining enzymes by bioinformatics analysis, a novel carboxylesterase FumDSB from Sphingomonadales bacterium was expressed in Escherichia coli, and confirmed to catalyze fumonisin B1 to produce hydrolyzed fumonisin B1 by liquid chromatography mass spectrometry for the first time. FumDSB showed high sequence novelty, sharing only ~34% sequence identity with three reported fumonisin detoxification carboxylesterases. Besides, FumDSB displayed its high degrading activity at 30-40 °C within a broad pH range from 6.0 to 9.0, which is perfectly suitable to be used in animal physiological condition. It also exhibited excellent pH stability and moderate thermostability. This study provides a FB1 detoxification carboxylesterase which could be further used as a potential food and feed additive.
Collapse
|
2
|
Zhao Z, Zhang Y, Gong A, Liu N, Chen S, Zhao X, Li X, Chen L, Zhou C, Wang J. Biodegradation of mycotoxin fumonisin B1 by a novel bacterial consortium SAAS79. Appl Microbiol Biotechnol 2019; 103:7129-7140. [DOI: 10.1007/s00253-019-09979-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 06/03/2019] [Accepted: 06/10/2019] [Indexed: 12/12/2022]
|
3
|
Matumba L, Singano L, Pungulani L, Mvula N, Matumba A, Singano C, Matita G. Aflatoxins, discolouration and insect damage in dried cowpea and pigeon pea in Malawi and the effectiveness of flotation/washing operation in eliminating the aflatoxins. Mycotoxin Res 2017; 33:129-137. [DOI: 10.1007/s12550-017-0272-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2016] [Revised: 02/03/2017] [Accepted: 02/13/2017] [Indexed: 11/24/2022]
|
4
|
Karlovsky P, Suman M, Berthiller F, De Meester J, Eisenbrand G, Perrin I, Oswald IP, Speijers G, Chiodini A, Recker T, Dussort P. Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Res 2016; 32:179-205. [PMID: 27554261 PMCID: PMC5063913 DOI: 10.1007/s12550-016-0257-7] [Citation(s) in RCA: 321] [Impact Index Per Article: 40.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 07/29/2016] [Accepted: 08/05/2016] [Indexed: 11/15/2022]
Abstract
Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.
Collapse
Affiliation(s)
- Petr Karlovsky
- Molecular Phytopathology and Mycotoxin Research, Georg-August-University Göttingen, Grisebachstrasse6, 37077, Göttingen, Germany
| | - Michele Suman
- Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122, Parma, Italy
| | - Franz Berthiller
- Christian Doppler Laboratory for Mycotoxin Metabolism, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Straße 20, 3430, Tulln, Austria
| | - Johan De Meester
- Cargill R&D Center Europe, Havenstraat 84, B-1800, Vilvoorde, Belgium
| | - Gerhard Eisenbrand
- Department of Chemistry, Division of Food Chemistry and Toxicology, Germany (retired), University of Kaiserslautern, P.O.Box 3049, 67653, Kaiserslautern, Germany
| | - Irène Perrin
- Nestlé Research Center, Vers-chez-les-Blanc, PO Box 44, 1000, Lausanne 26, Switzerland
| | - Isabelle P Oswald
- INRA, UMR 1331 ToxAlim, Research Center in Food Toxicology, 180 chemin de Tournefeuille, BP93173, 31027, Toulouse, France
- Université de Toulouse, INP, UMR1331, Toxalim, Toulouse, France
| | - Gerrit Speijers
- General Health Effects Toxicology Safety Food (GETS), Winterkoning 7, 34353 RN, Nieuwegein, The Netherlands
| | - Alessandro Chiodini
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium
| | - Tobias Recker
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium
| | - Pierre Dussort
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium.
| |
Collapse
|
5
|
Matumba L, Van Poucke C, Njumbe Ediage E, Jacobs B, De Saeger S. Effectiveness of hand sorting, flotation/washing, dehulling and combinations thereof on the decontamination of mycotoxin-contaminated white maize. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:960-9. [DOI: 10.1080/19440049.2015.1029535] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
6
|
Abstract
Maize (Zea mays L.) is one of the main cereals as a source of food, forage and processed products for industry, especially for feeds. However, in worldwide approximately 25% of crops are affected by mycotoxins annually, especially in feeds with fumonisins(FUM). Moreover, the exact mechanism of FUM toxicity is not completely established. This paper gives an overview about the occurrence, toxicity, rapid non-invasive analysis, and detoxification of FUM in maize and its feeds. Due to economic losses engendered by FUM and its impact on animal and human health, several strategies for detecting mycotoxins with non-invasive methods and detoxifying contaminated feeds have been described.
Collapse
|
7
|
Leibetseder J. Chapter 15 Decontamination and detoxification of mycotoxins. ACTA ACUST UNITED AC 2006. [DOI: 10.1016/s1877-1823(09)70102-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
|
8
|
Arranz I, Baeyens WRG, Van der Weken G, De Saeger S, Van Peteghem C. Review: HPLC Determination of Fumonisin Mycotoxins. Crit Rev Food Sci Nutr 2004; 44:195-203. [PMID: 15239373 DOI: 10.1080/10408690490441604] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
An overview of liquid chromatographic methods, mainly employing fluorescence detection together with sample pre-treatment methods, is presented for the determination of the toxic group of fumonisin mycotoxins in various matrices.
Collapse
Affiliation(s)
- I Arranz
- Ghent University, Faculty of Pharmaceutical Sciences, Department of Pharmaceutical Analysis, Laboratory of Drug Quality Control, Ghent, Belgium
| | | | | | | | | |
Collapse
|
9
|
Abstract
Naturally occurring toxicant contamination of foods with mycotoxins is unavoidable and unpredictable and poses a unique challenge to food safety. Aflatoxins are toxic mold metabolites produced by toxigenic strains of Aspergillus species. Primary commodities susceptible to aflatoxin contamination include corn, peanuts and cottonseed and animal-derived foods such as milk when the animal is fed aflatoxin-contaminated feed. Risks associated with aflatoxin-contaminated foods can be reduced through the use of specific processing and decontamination procedures. Factors, which influence the effectiveness of a specific process or procedure, include the chemical stability of the mycotoxin(s), nature of the process, type and interaction with the food/feed matrix and interaction with multiple mycotoxins if present. Practical decontamination procedures must: 1) inactivate, destroy, or remove the toxin, 2) not produce or leave toxic residues in the food/feed, 3) retain the nutritive value of the food/feed, 4) not alter the acceptability or the technological properties of the product, and, if possible, 5) destroy fungal spores. For aflatoxins, multiple processing and/or decontamination schemes have been successful in reducing aflatoxin concentrations to acceptable levels. Physical cleaning and separation procedures, where the mold-damaged kernel/seed/nut is removed from the intact commodity, can result in 40-80% reduction in aflatoxins levels. Processes such as dry and wet milling result in the distribution of aflatoxin residues into less utilized fractions of the commodity. The ammoniation of aflatoxin-contaminated commodities has altered the concentrations as well as toxic and carcinogenic effects of aflatoxin by greater than 99%. Nonbiological materials such as selected anticaking agents covalently bind aflatoxins from aqueous suspensions, diminish aflatoxin uptake by animals, prevent acute aflatoxicosis, and decrease aflatoxin residues in milk. Ultimately, the best processing or decontamination process is one that is approved by regulatory agencies, cost-effective, and reduces the mycotoxin concentration to acceptable levels.
Collapse
Affiliation(s)
- Douglas L Park
- Division of Natural Products, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC 20204, USA
| |
Collapse
|
10
|
Abstract
Mycotoxins are toxic secondary metabolites of fungi. Diseases caused by mycotoxins are collectively referred to as mycotoxicosis. Disease is usually initiated after ingestion of feeds containing toxic doses of mycotoxins. Signs and symptoms vary and depend on the animal, the organ system involved, and on the dose and type of mycotoxins ingested. The symptoms can range from acute death, immunosuppression to skin lesions or to signs of hepatotoxicity, nephrotoxicity, neurotoxicity, or genotoxicity. In addition to concerns over adverse effects of mycotoxins on food animals consuming mycotoxin-contaminated feeds, there is also a public health concern over the potential for human beings to consume animal-derived food products such as meat, milk, or eggs, containing residues of those mycotoxins or their metabolites.
Collapse
Affiliation(s)
- K Hollinger
- Division of Epidemiology and Surveillance, United States Food and Drug Administration, Rockville, Maryland, USA
| | | |
Collapse
|
11
|
Munkvold GP, Desjardins AE. Fumonisins in Maize: Can We Reduce Their Occurrence? PLANT DISEASE 1997; 81:556-565. [PMID: 30861834 DOI: 10.1094/pdis.1997.81.6.556] [Citation(s) in RCA: 206] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Affiliation(s)
| | - Anne E Desjardins
- USDA National Center for Agricultural Utilization Research, Peoria, IL
| |
Collapse
|