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Endalew HW, Atlabachew M, Karavoltsos S, Sakellari A, Aslam MF, Allen L, Griffiths H, Zoumpoulakis P, Kanellou A, Yehuala TF, Abera MK, Tenagashaw MW, Cherie HA. Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian food. Food Res Int 2024; 190:114635. [PMID: 38945624 DOI: 10.1016/j.foodres.2024.114635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 06/08/2024] [Accepted: 06/08/2024] [Indexed: 07/02/2024]
Abstract
Finger millet, like other cereals, contains high amounts of antinutrients that bind minerals, making them unavailable for absorption. This study explores the effect of traditional fermentation on nutritional, antinutritional, and subsequent mineral bioaccessibility (specifically iron, zinc, and calcium) of finger millet based Injera. Samples of fermented dough and Injera prepared from light brown and white finger millet varieties were analyzed for nutritional composition, antinutritional content, and mineral bioaccessibility following standard procedures. With some exceptions, the proximate composition of fermented dough was significantly affected by fermentation time. Compared to unfermented flour, the phytate and condensed tannin content significantly (p < 0.05) decreased for fermented dough and Injera samples. A strong decline in phytate and condensed tannin content was observed in white finger millet Injera as fermentation time increased, compared to light brown finger millet based Injera. The mineral bioaccessibility of Injera prepared from finger millet and maize composite flour increased with fermentation time, leading to a significant increase in bioaccessible iron, zinc, and calcium, ranging from 15.4-40.0 %, 26.8-50.8 %, and 60.9-88.5 %, respectively. The results suggest that traditional fermentation can be an effective method to reduce phytate and condensed tannin content, simultaneously increasing the bioaccessibility of minerals in the preparation of finger millet based Injera.
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Affiliation(s)
- Helen Walle Endalew
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
| | | | - Sotirios Karavoltsos
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15784 Athens, Greece
| | - Aikaterini Sakellari
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15784 Athens, Greece
| | - Mohamad Farshard Aslam
- Department of Nutritional Sciences, School of Life Course and Population Sciences, King's College London, London SE1 9NH, UK
| | - Lara Allen
- Centre for Global Equality, 8C King's Parade, Cambridge CB2 1SJ, UK; Department of Chemical Engineering and Biotechnology, University of Cambridge, Cambridge CB3 0AS, UK
| | - Howard Griffiths
- Department of Plant Sciences, Downing Street, University of Cambridge, CB2 3EA, UK
| | - Panagiotis Zoumpoulakis
- Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Athens, Greece
| | - Anastasia Kanellou
- Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Athens, Greece
| | - Tadesse Fenta Yehuala
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
| | - Metadel Kassahun Abera
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
| | - Mesfin Wogahyehu Tenagashaw
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia; Bahir Dar Food and Nutrition Research Centre, Ethiopia
| | - Hirut Assaye Cherie
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia; Bahir Dar Food and Nutrition Research Centre, Ethiopia.
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2
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Urugo MM, Teka TA, Lema TB, Lusweti JN, Djedjibegovíc J, Lachat C, Tesfamariam K, Mesfin A, Astatkie T, Abdel-Wahhab MA. Dietary aflatoxins exposure, environmental enteropathy, and their relation with childhood stunting. Int J Food Sci Nutr 2024; 75:241-254. [PMID: 38404064 DOI: 10.1080/09637486.2024.2314676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 01/30/2024] [Indexed: 02/27/2024]
Abstract
Childhood stunting is a global phenomenon affecting more than 149 million children under the age of 5 worldwide. Exposure to aflatoxins (AFs) in utero, during breastfeeding, and consumption of contaminated food affect the gut microbiome, resulting in intestinal dysfunction and potentially contributing to stunting. This review explores the potential relationship between AF exposure, environmental enteropathy and childhood stunting. AFs bind to DNA, disrupt protein synthesis and elicit environmental enteropathy (EE). An EE alters the structure of intestinal epithelial cells, impairs nutrient uptake and leads to malabsorption. This article proposes possible intervention strategies for researchers and policymakers to reduce AF exposure, EE and childhood stunting, such as exposure reduction, the implementation of good agricultural practices, dietary diversification and improving environmental water sanitation and hygiene.
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Affiliation(s)
- Markos Makiso Urugo
- Department of Food Science and Postharvest Technology, College of Agricultural Sciences, Wachemo University, Hosaina, Ethiopia
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Tilahun A Teka
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Tefera Belachew Lema
- Department of Nutrition and Dietetics, Faculty of Public Health, Institute of Health, Jimma University, Jimma, Ethiopia
| | | | | | - Carl Lachat
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Kokeb Tesfamariam
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Department of Public Health, College of Medicine and Health Sciences, Ambo University, Ambo, Ethiopia
| | - Addisalem Mesfin
- Center of Excellence in Mycotoxicology and Public Health, MYTOX-SOUTH, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
- Department of Human Nutrition, College of Agriculture, Hawassa University, Hawassa, Ethiopia
| | - Tess Astatkie
- Faculty of Agriculture, Dalhousie University, Truro, NS, Canada
| | - Mosaad A Abdel-Wahhab
- Food Toxicology & Contaminants Department, National Research Center, Dokki, Cairo, Egypt
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3
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Ben Miri Y, Benabdallah A, Chentir I, Djenane D, Luvisi A, De Bellis L. Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies. Foods 2024; 13:1184. [PMID: 38672856 PMCID: PMC11049263 DOI: 10.3390/foods13081184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/04/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods.
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Affiliation(s)
- Yamina Ben Miri
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, BP 166, M’sila 28000, Algeria;
| | - Amina Benabdallah
- Laboratory on Biodiversity and Ecosystem Pollution, Faculty of Life and Nature Sciences, University Chadli Bendjedid, El-Tarf 36000, Algeria;
| | - Imene Chentir
- Laboratory of Food, Processing, Control and Agri-Resources Valorization, Higher School of Food Science and Agri-Food Industry, Algiers 16200, Algeria;
| | - Djamel Djenane
- Food Quality and Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, BP 17, Tizi-Ouzou 15000, Algeria;
| | - Andrea Luvisi
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento Palazzina A—Centro Ecotekne via Prov, le Lecce Monteroni, 73100 Lecce, Italy;
| | - Luigi De Bellis
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento Palazzina A—Centro Ecotekne via Prov, le Lecce Monteroni, 73100 Lecce, Italy;
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Mukherjee A, Breselge S, Dimidi E, Marco ML, Cotter PD. Fermented foods and gastrointestinal health: underlying mechanisms. Nat Rev Gastroenterol Hepatol 2024; 21:248-266. [PMID: 38081933 DOI: 10.1038/s41575-023-00869-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/01/2023] [Indexed: 12/20/2023]
Abstract
Although fermentation probably originally developed as a means of preserving food substrates, many fermented foods (FFs), and components therein, are thought to have a beneficial effect on various aspects of human health, and gastrointestinal health in particular. It is important that any such perceived benefits are underpinned by rigorous scientific research to understand the associated mechanisms of action. Here, we review in vitro, ex vivo and in vivo studies that have provided insights into the ways in which the specific food components, including FF microorganisms and a variety of bioactives, can contribute to health-promoting activities. More specifically, we draw on representative examples of FFs to discuss the mechanisms through which functional components are produced or enriched during fermentation (such as bioactive peptides and exopolysaccharides), potentially toxic or harmful compounds (such as phytic acid, mycotoxins and lactose) are removed from the food substrate, and how the introduction of fermentation-associated live or dead microorganisms, or components thereof, to the gut can convey health benefits. These studies, combined with a deeper understanding of the microbial composition of a wider variety of modern and traditional FFs, can facilitate the future optimization of FFs, and associated microorganisms, to retain and maximize beneficial effects in the gut.
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Affiliation(s)
| | - Samuel Breselge
- Teagasc Food Research Centre, Moorepark, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Eirini Dimidi
- Department of Nutritional Sciences, King's College London, London, UK
| | - Maria L Marco
- Department of Food Science & Technology, University of California, Davis, CA, USA
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland.
- VistaMilk, Cork, Ireland.
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5
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Oleinikova Y, Daugaliyeva S, Mounier J, Saubenova M, Aitzhanova A. Metagenetic analysis of the bacterial diversity of Kazakh koumiss and assessment of its anti-Candida albicans activity. World J Microbiol Biotechnol 2024; 40:99. [PMID: 38363373 DOI: 10.1007/s11274-024-03896-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Accepted: 01/12/2024] [Indexed: 02/17/2024]
Abstract
Koumiss, a five-thousand-year-old fermented mare's milk beverage, is widely recognized for its beneficial nutrient and medicinal properties. The microbiota of Chinese and Mongolian koumiss have been largely characterized in recent years, but little is known concerning Kazakh koumiss despite this drink historically originates from the modern Kazakhstan territory. In addition, while koumiss is regarded as a drink with therapeutic potential, there are also no data on koumiss anti-Candida activity. In this context, the aims of the present study were to investigate the bacterial diversity and anti-Candida albicans activity of homemade Kazakh koumiss samples as well as fermented whey and cow's milk, derived from koumiss and propagated for several months. Koumiss bacterial communities were largely dominated by lactic acid bacteria including Lactobacillus sensu lato spp. (69% of total reads), Streptococcus (8.0%) and Lactococcus (6.1%), while other subdominant genera included Acetobacter (2.6%), Enterobacter (2.4%), and Klebsiella (1.5%). Several but not all koumiss samples as well as fermented whey and cow's milk showed antagonistic activities towards C. albicans. Linear discriminant effect size (LEfSe) analysis showed that their bacterial communities were characterized by a significantly higher abundance of amplicon sequence variants (ASV) belonging to the genus Acetobacter. In conclusion, this study allowed to identify the key microorganisms of Kazakh koumiss and provided new information on the possible underestimated contribution of acetic acid bacteria to its probiotic properties.
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Affiliation(s)
- Yelena Oleinikova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Saule Daugaliyeva
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan.
| | - Jérôme Mounier
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F- 29280, Plouzané, France
| | - Margarita Saubenova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Aida Aitzhanova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
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Tachie CYE, Onuh JO, Aryee ANA. Nutritional and potential health benefits of fermented food proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1223-1233. [PMID: 37740932 DOI: 10.1002/jsfa.13001] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 08/07/2023] [Accepted: 09/20/2023] [Indexed: 09/25/2023]
Abstract
BACKGROUND Protein fermentation continues to gain popularity as a result of several factors, including the cost-effectiveness of the process and the positive correlation of fermented protein consumption, with a reduced risk of developing diet-related diseases such as diabetes and cardiovascular disorders, as well as their enhanced nutritional and techno-functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. The present study reviewed recent work on the influence of protein fermentation on nutrition and health. In total, 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria. RESULTS Fermented protein ingredients and products show reduced ANF content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities, such as probiotic, prebiotic, angiotensin-converting enzyme inhibitory and antihypertensive properties. In addition, co-products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods. CONCLUSION Thus, fermentation is not only a method for food preservation, but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Christabel Y E Tachie
- Delaware State University, College of Agriculture, Science and Technology, Food Science & Biotechnology Program, Department of Human Ecology, Dover, DE, USA
| | - John O Onuh
- Department of Food and Nutritional Sciences, College of Agriculture, Environment and Nutrition Science, Tuskegee University, Tuskegee, AL, USA
| | - Alberta N A Aryee
- Delaware State University, College of Agriculture, Science and Technology, Food Science & Biotechnology Program, Department of Human Ecology, Dover, DE, USA
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7
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Odukoya JO, De Saeger S, De Boevre M, Adegoke GO, Devlieghere F, Croubels S, Antonissen G, Odukoya JO, Njobeh PB. Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products. Heliyon 2024; 10:e23025. [PMID: 38205294 PMCID: PMC10776939 DOI: 10.1016/j.heliyon.2023.e23025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 11/23/2023] [Accepted: 11/23/2023] [Indexed: 01/12/2024] Open
Abstract
Contamination with mycotoxins has been a worldwide food safety concern for several decades, and food processing has been suggested as a potential method to mitigate their presence. In this study, the influence of traditional dehulling (TD) on the mycotoxin reduction and metabolites profile of fermented white maize products obtained via natural and three controlled fermentation methods (involving Lactobacillus fermentum, Lactobacillus plantarum, and their mixed cultures) was examined. Gas chromatography coupled with high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) and ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) were employed. TD brought the levels of fumonisin B1 (FB1) and B2 (FB2) in the white maize below the regulatory limit set by the European Union (EU) for maize consumed by humans. While TD increased the concentration of several mycotoxins in the fermented maize products obtained from other studied fermentation methods, it primarily reduced aflatoxin B1 (AFB1), FB1, deoxynivalenol, and 15-acetyldeoxynivalenol in the L. plantarum-fermented products. By tempering the dehulled maize, a solid-state fermentation process began. This was used in TD to make it easier to remove the pericarp. GC-HR-TOF-MS metabolomics revealed that TD brought about the generation of 12 additional compounds in the dehulled maize though some metabolites in the whole maize were lost/biotransformed. The fermented dehulled maize products obtained from the four studied fermentation procedures contained fewer compounds than the fermented whole maize products. Overall, the analysis showed that all fermented maize (whole and dehulled) produced had varied nutritional metabolites and mycotoxin concentrations below the EU maximum level, except for fermented maize obtained from mixed strains (AFB1 + AFB2 > 4.0 g/kg).
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Affiliation(s)
- Julianah Olayemi Odukoya
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
- Centre of Excellence in Mycotoxicology & Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
- Department of Food Science and Technology, Kwara State University, Malete, PMB 1530, Ilorin, Kwara State, Nigeria
| | - Sarah De Saeger
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
- Centre of Excellence in Mycotoxicology & Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
| | - Marthe De Boevre
- Centre of Excellence in Mycotoxicology & Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
| | - Gabriel Olaniran Adegoke
- Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria
- Department of Biological Sciences, Dominion University, Ibadan, Nigeria
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Siska Croubels
- Department of Pharmacology, Toxicology and Biochemistry, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Gunther Antonissen
- Department of Pharmacology, Toxicology and Biochemistry, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
- Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Johnson Oluwaseun Odukoya
- Bader College, Queen's University (Canada), Herstmonceux Castle, Hailsham, East Sussex, United Kingdom
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
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Ramatsetse KE, Ramashia ES, Mashau ME. A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut ( Vigna subterranean). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2153864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Kgaogelo Edwin Ramatsetse
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Eugenia Shonisani Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
- School of Bioengineering and Food Technology, Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, HP, India
| | - Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
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Satterlee T, McDonough CM, Gold SE, Chen C, Glenn AE, Pokoo-Aikins A. Synergistic Effects of Essential Oils and Organic Acids against Aspergillus flavus Contamination in Poultry Feed. Toxins (Basel) 2023; 15:635. [PMID: 37999498 PMCID: PMC10675374 DOI: 10.3390/toxins15110635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 11/25/2023] Open
Abstract
Organic acids and essential oils are commonly used in the poultry industry as antimicrobials and for their beneficial effects on gut health, growth performance, and meat quality. A common postharvest storage fungal colonist, Aspergillus flavus, contaminates corn, the primary component of poultry feed, with the highly detrimental mycotoxin, aflatoxin. Aflatoxin adversely affects poultry feed intake, feed conversion efficiency, weight gain, egg production, fertility, hatchability, and poultry meat yield. Both organic acids and essential oils have been reported to inhibit the growth of A. flavus. Thus, we evaluated if the inhibitory synergy between combined essential oils (cinnamon, lemongrass, and oregano) and organic acids (acetic, butyric, and propionic) prevents A. flavus growth. The study confirmed that these compounds inhibit the growth of A. flavus and that synergistic interactions do occur between some of them. Overall, cinnamon oil was shown to have the highest synergy with all the organic acids tested, requiring 1000 µL/L air of cinnamon oil and 888 mg/kg of butyric acid to fully suppress A. flavus growth on corn kernels. With the strong synergism demonstrated, combining certain essential oils and organic acids offers a potentially effective natural method for controlling postharvest aflatoxin contamination in poultry feed.
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Affiliation(s)
- Tim Satterlee
- Toxicology & Mycotoxin Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, U.S. Department of Agriculture, 950 College Station Road, Athens, GA 30605, USA; (T.S.); (C.M.M.); (S.E.G.)
| | - Callie Megan McDonough
- Toxicology & Mycotoxin Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, U.S. Department of Agriculture, 950 College Station Road, Athens, GA 30605, USA; (T.S.); (C.M.M.); (S.E.G.)
| | - Scott E. Gold
- Toxicology & Mycotoxin Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, U.S. Department of Agriculture, 950 College Station Road, Athens, GA 30605, USA; (T.S.); (C.M.M.); (S.E.G.)
| | - Chongxiao Chen
- Department of Poultry Science, University of Georgia, 110 Cedar Street, Athens, GA 30602, USA;
| | - Anthony E. Glenn
- Toxicology & Mycotoxin Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, U.S. Department of Agriculture, 950 College Station Road, Athens, GA 30605, USA; (T.S.); (C.M.M.); (S.E.G.)
| | - Anthony Pokoo-Aikins
- Toxicology & Mycotoxin Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, U.S. Department of Agriculture, 950 College Station Road, Athens, GA 30605, USA; (T.S.); (C.M.M.); (S.E.G.)
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10
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Banahene JCM, Ofosu IW, Odai BT. Surveillance of ochratoxin A in cocoa beans from cocoa-growing regions of Ghana. Heliyon 2023; 9:e18206. [PMID: 37501961 PMCID: PMC10368851 DOI: 10.1016/j.heliyon.2023.e18206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 07/09/2023] [Accepted: 07/11/2023] [Indexed: 07/29/2023] Open
Abstract
Cocoa is one of the agricultural commodities which is highly susceptible to mycotoxin contamination. During two crop/harvest seasons, the occurrence and distribution of ochratoxin A (OTA) in viable commercial cocoa beans were investigated. The cocoa bean samples were collected randomly from farmers across cocoa-growing regions of Ghana. OTA concentrations in the samples were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) methods following purification on immunoaffinity solid phase column. The result showed that 21.7% of all samples analyzed were contaminated with OTA at concentrations ranging from 0.01 μg/kg to 12.36 μg/kg. The Western South region had the highest occurrence of OTA-positive samples at 32.5%, followed by the Western North region at 28.75%, the Eastern and Volta regions at 25% each, Brong Ahafo (16.25%), Central (15%) and the Ashanti region at 11.25%. However, 0.9% and 3.5% of the total OTA-positive samples exceeded the OTA maximum limits of 10 μg/kg for cocoa beans and 3 μg/kg for cocoa powder, set by the Brazilian National Health Surveillance Agency and the European Commission, respectively. During the Main and Light crop seasons, the highest concentrations of OTA were detected in the Western North region, reaching up to 12.36 μg/kg and 3.45 μg/kg, respectively. OTA concentrations between the cocoa-growing regions in the Main crop season were not significantly different (p > 0.05), however, the Light crop season indicated a significant difference (p < 0.05). There was a significant difference (p < 0.05) between the two crop seasons. The need for regular monitoring and careful adherence to agronomic strategies such as good agricultural practices (GAPs), recommended code of practices (COPs) and good manufacturing practices (GMPs) for the prevention and reduction of OTA throughout the cocoa value chain cannot be overemphasized.
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Affiliation(s)
- Joel Cox Menka Banahene
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti, Ghana
- Research Department, Quality Control Company Limited – Ghana Cocoa Board, Tema, Greater Accra, Ghana
| | - Isaac Williams Ofosu
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti, Ghana
| | - Bernard Tawiah Odai
- Radiation Technology Centre - BNARI, Ghana Atomic Energy Commission, Kwabenya, Accra, Ghana
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11
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Ribeiro GO, Rodrigues LDAP, dos Santos TBS, Alves JPS, Oliveira RS, Nery TBR, Barbosa JDV, Soares MBP. Innovations and developments in single cell protein: Bibliometric review and patents analysis. Front Microbiol 2023; 13:1093464. [PMID: 36741879 PMCID: PMC9897208 DOI: 10.3389/fmicb.2022.1093464] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Accepted: 12/22/2022] [Indexed: 01/15/2023] Open
Abstract
Background Global demand for food products derived from alternative proteins and produced through sustainable technological routes is increasing. Evaluation of research progress, main trends and developments in the field are valuable to identify evolutionary nuances. Methods In this study, a bibliometric analysis and search of patents on alternative proteins from fermentation processes was carried out using the Web of Science and Derwent World Patents Index™ databases, using the keywords and Boolean operators "fermentation" AND "single cell protein" OR "single-cell protein." The dataset was processed and graphics generated using the bibliometric software VOSviewer and OriginPro 8.1. Results The analysis performed recovered a total of 360 articles, of which 271 were research articles, 49 literature review articles and 40 publications distributed in different categories, such as reprint, proceedings paper, meeting abstract among others. In addition, 397 patents related to the field were identified, with China being the country with the largest number of publications and patents deposits. While this topic is largely interdisciplinary, the majority of work is in the area of Biotechnology Applied Microbiology, which boasts the largest number of publications. The area with the most patent filings is the food sector, with particular emphasis on the fields of biochemistry, beverages, microbiology, enzymology and genetic engineering. Among these patents, 110 are active, with industries or companies being the largest depositors. Keyword analysis revealed that the area of study involving single cell protein has included investigation into types of microorganisms, fermentation, and substrates (showing a strong trend in the use of agro-industrial by-products) as well as optimization of production processes. Conclusion This bibliometric analysis provided important information, challenges, and trends on this relevant subject.
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Affiliation(s)
- Gislane Oliveira Ribeiro
- Biotechnology Laboratory, Alternative Protein Competence Center, University Center SENAI CIMATEC, Salvador, Brazil
| | - Leticia de Alencar Pereira Rodrigues
- Biotechnology Laboratory, Alternative Protein Competence Center, University Center SENAI CIMATEC, Salvador, Brazil,SENAI Institute of Innovation (ISI) in Health Advanced Systems (CIMATEC ISI SAS), University Center SENAI/CIMATEC, Salvador, Bahia, Brazil,*Correspondence: Leticia de Alencar Pereira Rodrigues, ✉
| | | | - João Pedro Santos Alves
- Biotechnology Laboratory, Alternative Protein Competence Center, University Center SENAI CIMATEC, Salvador, Brazil
| | - Roseane Santos Oliveira
- Biotechnology Laboratory, Alternative Protein Competence Center, University Center SENAI CIMATEC, Salvador, Brazil
| | - Tatiana Barreto Rocha Nery
- Biotechnology Laboratory, Alternative Protein Competence Center, University Center SENAI CIMATEC, Salvador, Brazil
| | - Josiane Dantas Viana Barbosa
- Biotechnology Laboratory, Alternative Protein Competence Center, University Center SENAI CIMATEC, Salvador, Brazil,SENAI Institute of Innovation (ISI) in Health Advanced Systems (CIMATEC ISI SAS), University Center SENAI/CIMATEC, Salvador, Bahia, Brazil
| | - Milena Botelho Pereira Soares
- Biotechnology Laboratory, Alternative Protein Competence Center, University Center SENAI CIMATEC, Salvador, Brazil,SENAI Institute of Innovation (ISI) in Health Advanced Systems (CIMATEC ISI SAS), University Center SENAI/CIMATEC, Salvador, Bahia, Brazil,Gonçalo Moniz Institute, FIOCRUZ, Salvador, Bahia, Brazil,Milena Botelho Pereira Soares,
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12
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Immune System and Epidemics: The Role of African Indigenous Bioactive Substances. Nutrients 2023; 15:nu15020273. [PMID: 36678143 PMCID: PMC9864875 DOI: 10.3390/nu15020273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
With over 6 million coronavirus pandemic deaths, the African continent reported the lowest death rate despite having a high disease burden. The African community's resilience to the pandemic has been attributed to climate and weather conditions, herd immunity, repeated exposure to infectious organisms that help stimulate the immune system, and a disproportionately large youth population. In addition, functional foods, herbal remedies, and dietary supplements contain micronutrients and bioactive compounds that can help boost the immune system. This review identified significant traditional fermented foods and herbal remedies available within the African continent with the potential to boost the immune system in epidemics and pandemics. Methodology: Databases, such as PubMed, the Web of Science, and Scopus, were searched using relevant search terms to identify traditional African fermented foods and medicinal plants with immune-boosting or antiviral capabilities. Cereal-based fermented foods, meat-, and fish-based fermented foods, and dairy-based fermented foods containing antioxidants, immunomodulatory effects, probiotics, vitamins, and peptides were identified and discussed. In addition, nine herbal remedies and spices belonging to eight plant families have antioxidant, immunomodulatory, anti-inflammatory, neuroprotective, hepatoprotective, cardioprotective, and antiviral properties. Peptides, flavonoids, alkaloids, sterols, ascorbic acid, minerals, vitamins, and saponins are some of the bioactive compounds in the remedies. Bioactive compounds in food and plants significantly support the immune system and help increase resistance against infectious diseases. The variety of food and medicinal plants found on the African continent could play an essential role in providing community resilience against infectious diseases during epidemics and pandemics. The African continent should investigate nutritional, herbal, and environmental factors that support healthy living and longevity.
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Adelusi OA, Gbashi S, Adebiyi JA, Makhuvele R, Aasa AO, Oladeji OM, Khoza M, Okoth S, Njobeh PB. Seasonal Diversity and Occurrence of Filamentous Fungi in Smallholder Dairy Cattle Feeds and Feedstuffs in South Africa. J Fungi (Basel) 2022; 8:jof8111192. [PMID: 36422014 PMCID: PMC9696519 DOI: 10.3390/jof8111192] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/03/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated 65 (35 in summer and 30 in winter) smallholder dairy cattle feeds from Free State and Limpopo provinces in South Africa from 2018 to 2019 for fungal contamination and assessed the impacts of seasonal variation on fungal contamination levels, isolation frequency, and diversity. Samples were examined for fungal contamination using macro- and microscopic approaches, and their identities were confirmed by molecular means. A total of 217 fungal isolates from 14 genera, including Aspergillus, Fusarium, and Penicillium, were recovered from feeds from both seasons. The most prevalent fungal species recovered were A. fumigatus and P. crustosum. Mycological analyses showed that 97% of samples were contaminated with one or more fungal isolates, with the summer fungal mean level (6.1 × 103 to 3.0 × 106 CFU/g) higher than that of feeds sampled during winter (mean level: 1.1 × 103 to 4.1 × 105 CFU/g). Independent sample t-test revealed that the isolation frequencies of the genera Aspergillus and Fusarium were significantly (p ≤ 0.05) higher in summer than winter, while Penicillium prevalence in both seasons was not statistically (p > 0.05) different. Furthermore, the Shannon−Weiner diversity index (H′) revealed a higher fungal diversity in summer (H′ = 2.8) than in winter (H′ = 2.1). This study on fungal contamination could be used for future fungal control and mycotoxin risk management in South Africa.
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Affiliation(s)
- Oluwasola Abayomi Adelusi
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg P.O. Box 17011, South Africa
- Correspondence: (O.A.A.); (P.B.N.)
| | - Sefater Gbashi
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg P.O. Box 17011, South Africa
| | - Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg P.O. Box 17011, South Africa
| | - Rhulani Makhuvele
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg P.O. Box 17011, South Africa
| | - Adeola Oluwakemi Aasa
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg P.O. Box 17011, South Africa
| | - Oluwaseun Mary Oladeji
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg P.O. Box 17011, South Africa
| | - Minenhle Khoza
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg P.O. Box 17011, South Africa
| | - Sheila Okoth
- Department of Biological sciences, University of Nairobi, Nairobi P.O. Box 30197-00100, Kenya
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg P.O. Box 17011, South Africa
- Correspondence: (O.A.A.); (P.B.N.)
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Tian F, Woo SY, Lee SY, Park SB, Im JH, Chun HS. Mycotoxins in soybean-based foods fermented with filamentous fungi: Occurrence and preventive strategies. Compr Rev Food Sci Food Saf 2022; 21:5131-5152. [PMID: 36084140 DOI: 10.1111/1541-4337.13032] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/31/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Fermented soybean products are widely consumed worldwide, and their popularity is increasing. Filamentous fungi, such as Actinomucor, Aspergillus, Monascus, Mucor, Penicillium, Rhizopus, and Zymomonas, play critical roles in the fermentation processes of many soybean foods. However, besides producing essential enzymes for food fermentation, filamentous fungi can release undesirable or even toxic metabolites into the food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi and may be detected during the food production process. Without effective prevention strategies, mycotoxin contamination in fermented soybean products poses a risk to human health. This review focused on the changes in mycotoxigenic fungal abundance and mycotoxin contamination at different stages during the production of soybean-based fermented foods, as well as effective strategies for preventing mycotoxin contamination in such products. Data from relevant studies demonstrated a tendency of change in the genera of mycotoxigenic fungi and types of mycotoxins (aflatoxins, alternariol, alternariol monomethyl ether, deoxynivalenol, fumonisins, ochratoxin A, rhizoxins, T-2 toxin, and zearalenone) present in the raw materials and the middle and final products. The applicability of traditional chemical and physical mitigation strategies and novel eco-friendly biocontrol approaches to prevent mycotoxin contamination in soybean-based fermented foods were discussed. The present review highlights the risks of mycotoxin contamination during the production of fermented soybean products and recommends promising strategies for eliminating mycotoxin contamination risk in soybean-based fermented foods.
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Affiliation(s)
- Fei Tian
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - So Young Woo
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sang Yoo Lee
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Su Been Park
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Ju Hee Im
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Hyang Sook Chun
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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15
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Ndiaye S, Zhang M, Fall M, Ayessou NM, Zhang Q, Li P. Current Review of Mycotoxin Biodegradation and Bioadsorption: Microorganisms, Mechanisms, and Main Important Applications. Toxins (Basel) 2022; 14:729. [PMID: 36355979 PMCID: PMC9694041 DOI: 10.3390/toxins14110729] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/08/2022] [Accepted: 09/28/2022] [Indexed: 01/26/2023] Open
Abstract
Mycotoxins are secondary metabolites produced by fungi. Food/feed contamination by mycotoxins is a great threat to food safety. The contamination can occur along the food chain and can cause many diseases in humans and animals, and it also can cause economic losses. Many detoxification methods, including physical, chemical, and biological techniques, have been established to eliminate mycotoxins in food/feed. The biological method, with mycotoxin detoxification by microorganisms, is reliable, efficient, less costly, and easy to use compared with physical and chemical ones. However, it is important to discover the metabolite's toxicity resulting from mycotoxin biodegradation. These compounds can be less or more toxic than the parent. On the other hand, mechanisms involved in a mycotoxin's biological control remain still unclear. Mostly, there is little information about the method used by microorganisms to control mycotoxins. Therefore, this article presents an overview of the most toxic mycotoxins and the different microorganisms that have a mycotoxin detoxification ability. At the same time, different screening methods for degradation compound elucidation are given. In addition, the review summarizes mechanisms of mycotoxin biodegradation and gives some applications.
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Affiliation(s)
- Seyni Ndiaye
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratoire D’Analyses et D’Essai, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Fann-Dakar 5085, Senegal
| | - Minhui Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Mouhamed Fall
- Key Laboratory of Agro-Products Processing, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Beijing 100193, China
| | - Nicolas M. Ayessou
- Laboratoire D’Analyses et D’Essai, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Fann-Dakar 5085, Senegal
| | - Qi Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
| | - Peiwu Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
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16
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Qin H, Wu H, Shen K, Liu Y, Li M, Wang H, Qiao Z, Mu Z. Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential. Foods 2022; 11:3155. [PMID: 37430904 PMCID: PMC9601907 DOI: 10.3390/foods11203155] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 08/05/2023] Open
Abstract
Fermented minor grain (MG) foods often have unique nutritional value and functional characteristics, which are important for developing dietary culture worldwide. As a kind of special raw material in fermented food, minor grains have special functional components, such as trace elements, dietary fiber, and polyphenols. Fermented MG foods have excellent nutrients, phytochemicals, and bioactive compounds and are consumed as a rich source of probiotic microbes. Thus, the purpose of this review is to introduce the latest progress in research related to the fermentation products of MGs. Specific discussion is focused on the classification of fermented MG foods and their nutritional and health implications, including studies of microbial diversity, functional components, and probiotic potential. Furthermore, this review discusses how mixed fermentation of grain mixtures is a better method for developing new functional foods to increase the nutritional value of meals based on cereals and legumes in terms of dietary protein and micronutrients.
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Affiliation(s)
- Huibin Qin
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Houbin Wu
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Ke Shen
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Yilin Liu
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Meng Li
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Haigang Wang
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Zhijun Qiao
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Zhixin Mu
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
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Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds. FERMENTATION 2022. [DOI: 10.3390/fermentation8080384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties. Eight samples of beverages based on barley grain and hemp seeds were produced (control beverages and beverages fermented by bifidobacteria and propionic acid bacteria). It was found that lactic acid accumulated during fermentation alongside a gradual shift in the pH level in the acidic direction. A comparative analysis of the DPPH activity revealed the highest values for barley-based beverages, ranging from 71.0 to 100.7%, while for the hemp seed-based beverages, the DPPH activity was 64.1–97.9%. The maximum values of DPPH activity were observed during fermentation with a combination of bifidobacteria and propionic acid bacteria concentrates. The highest concentration of polyphenolic compounds and flavonoids was found in barley-based beverages fermented with Propionibacterium freudenreichii (1.26 mg GAE/g and 0.11 mg EQ/g) and a combination of Propionibacterium freudenreichii and Bifidobacterium longum (1.24 mg GAE/g and 0.14 mg EQ/g). Studies have shown an increase in the nutrient content for fermented beverages compared to the control samples. The barley-based beverages exhibited the largest average dynamic particle diameter, and all beverage samples showed a more uniform particle size distribution after microbial fermentation.
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18
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Rainbow latex microspheres lateral flow immunoassay with smartphone-based device for simultaneous detection of three mycotoxins in cereals. Anal Chim Acta 2022; 1221:340138. [DOI: 10.1016/j.aca.2022.340138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 06/27/2022] [Accepted: 06/28/2022] [Indexed: 11/15/2022]
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Deoxynivalenol: An Overview on Occurrence, Chemistry, Biosynthesis, Health Effects and Its Detection, Management, and Control Strategies in Food and Feed. MICROBIOLOGY RESEARCH 2022. [DOI: 10.3390/microbiolres13020023] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Mycotoxins are fungi-produced secondary metabolites that can contaminate many foods eaten by humans and animals. Deoxynivalenol (DON), which is formed by Fusarium, is one of the most common occurring predominantly in cereal grains and thus poses a significant health risk. When DON is ingested, it can cause both acute and chronic toxicity. Acute signs include abdominal pain, anorexia, diarrhea, increased salivation, vomiting, and malaise. The most common effects of chronic DON exposure include changes in dietary efficacy, weight loss, and anorexia. This review provides a succinct overview of various sources, biosynthetic mechanisms, and genes governing DON production, along with its consequences on human and animal health. It also covers the effect of environmental factors on its production with potential detection, management, and control strategies.
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Study on Contamination with Some Mycotoxins in Maize and Maize-Derived Foods. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052579] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Crops can be contaminated by fungi which produce mycotoxins. Many fungal strains are responsible for producing varied mycotoxins. The research carried out so far has described over 400 different mycotoxins. They have chemical and physical properties that significantly differ, and they are produced by several different existing fungi. The intake of mycotoxins through food can be achieved directly, by feeding on contaminated food, or indirectly from foods of animal origin. The mycotoxin contamination of food and food products for certain animals is a phenomenon studied worldwide, in countries in Europe but also in Asia, Africa and America. The purpose of this study is to develop an evaluation of the mycotoxins prevalent in corn and corn-derived products produced in Romania. A total of 38 maize samples and 19 corn-derivative samples were investigated for the presence of mycotoxins specific to these products, such as deoxynivalenol, zearalenone and fumonisins. Fumonisins had the highest presence and zearalenone had the lowest. The limits determined for the three mycotoxins were always in accordance with legal regulations.
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Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya. J Toxicol 2022; 2022:2397767. [PMID: 35242183 PMCID: PMC8888082 DOI: 10.1155/2022/2397767] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Accepted: 01/29/2022] [Indexed: 12/26/2022] Open
Abstract
Cereals play an important role in global food security. Data from the UN Food and Agriculture Organization projects increased consumption of cereals from 2.6 billion tonnes in 2017 to approximately 2.9 billion tonnes by 2027. However, cereals are prone to contamination by toxigenic fungi, which lead to mycotoxicosis. The current methods for mycotoxin control involve the use of chemical preservatives. However, there are concerns about the use of chemicals in food preservation due to their effects on the health, nutritional quality, and organoleptic properties of food. Therefore, alternative methods are needed that are affordable and simple to use. The fermentation technique is based on the use of microorganisms mainly to impart desirable sensory properties and shelf-life extension. The lactic acid bacteria (LAB) are generally regarded as safe (GRAS) due to their long history of application in food fermentation systems and ability to produce antimicrobial compounds (hydroxyl fatty acids, organic acids, phenyllactic acid, hydrogen peroxide, bacteriocins, and carbon dioxide) with a broad range of antifungal activity. Hence, LAB can inhibit the growth of mycotoxin-producing fungi, thereby preventing the production of mycotoxins. Fermentation is also an efficient technique for improving nutrient bioavailability and other functional properties of cereal-based products. This review seeks to provide evidence of the potential of LAB from African fermented cereal-based products as potential biological agents against mycotoxin-producing fungi.
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22
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African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling. NPJ Sci Food 2022; 6:15. [PMID: 35181677 PMCID: PMC8857253 DOI: 10.1038/s41538-022-00130-w] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Accepted: 01/28/2022] [Indexed: 12/12/2022] Open
Abstract
Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health of African consumers. In several African countries, traditional fermentation processes provide a means of food preservation, improving the shelf life and adding to the nutrients in the food products. As with any fermented foods, the associated food microbiota is of great importance and interest. Recent studies on the microbiome of African fermented foods using high-throughput DNA sequencing techniques have revealed the presence of diverse microbial populations of fundamental, technological, and commercial interest that could be harnessed to further improve health, food safety, and quality. This review provides an overview of African fermented foods, their microbiota, and the health-promoting potential of these foods and microbes.
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Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020063] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that desirably modifies food constituents by increasing the palatability, organoleptic properties, bioavailability and alters nutritional constituents. This review focuses on deciphering possible mechanisms involved in the modification of nutritional constituents as well as nutrient bioavailability during the fermentation of cereals and legumes, especially those commonly consumed in developing countries. Although modifications in these constituents are dependent on inherent and available nutrients in the starting raw material, it was generally observed that fermentation increased these nutritive qualities (protein, amino acids, vitamins, fats, fatty acids, etc.) in cereals and legumes, while in a few instances, a reduction in these constituents was noted. A general reduction trend in antinutritional factors was also observed with a corresponding increase in the nutrient bioavailability and bioaccessibility. Notable mechanisms of modification include transamination or the synthesis of new compounds during the fermentation process, use of nutrients as energy sources, as well as the metabolic activity of microorganisms leading to a degradation or increase in the level of some constituents. A number of fermented products are yet to be studied and fully understood. Further research into these food products using both conventional and modern techniques are still required to provide insights into these important food groups, as well as for an overall improved food quality, enhanced nutrition and health, as well as other associated socioeconomic benefits.
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Liu L, Xie M, Wei D. Biological Detoxification of Mycotoxins: Current Status and Future Advances. Int J Mol Sci 2022; 23:ijms23031064. [PMID: 35162993 PMCID: PMC8835436 DOI: 10.3390/ijms23031064] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 02/01/2023] Open
Abstract
Mycotoxins are highly toxic metabolites produced by fungi that pose a huge threat to human and animal health. Contamination of food and feed with mycotoxins is a worldwide issue, which leads to huge financial losses, annually. Decades of research have developed various approaches to degrade mycotoxins, among which the biological methods have been proved to have great potential and advantages. This review provides an overview on the important advances in the biological removal of mycotoxins over the last decade. Here, we provided further insight into the chemical structures and the toxicity of the main mycotoxins. The innovative strategies including mycotoxin degradation by novel probiotics are summarized in an in-depth discussion on potentialities and limitations. We prospected the promising future for the development of multifunctional approaches using recombinant enzymes and microbial consortia for the simultaneous removal of multiple mycotoxins.
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Affiliation(s)
- Lu Liu
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou 510641, China
| | - Mei Xie
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China;
| | - Dong Wei
- Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou 510641, China
- Correspondence: ; Tel.: +86-20-8711-3849
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ABDUL-ABBAS SJ, AL ALNABI DIB, AL-HATIM RR, AL-YOUNIS ZK, AL-SHAWI SG, BOKOV DO, ABDELBASSET WK. Effects of mixed strains of rhizopus oryzae and lactobacillus on corn meal fermentation. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.73621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | - Dmitry Olegovich BOKOV
- Sechenov First Moscow State Medical University, Russian Federation; Biotechnology and Food Safety, Russian Federation
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26
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Mahato DK, Pandhi S, Kamle M, Gupta A, Sharma B, Panda BK, Srivastava S, Kumar M, Selvakumar R, Pandey AK, Suthar P, Arora S, Kumar A, Gamlath S, Bharti A, Kumar P. Trichothecenes in food and feed: Occurrence, impact on human health and their detection and management strategies. Toxicon 2022; 208:62-77. [DOI: 10.1016/j.toxicon.2022.01.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 01/25/2022] [Accepted: 01/27/2022] [Indexed: 12/12/2022]
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Imade F, Ankwasa EM, Geng H, Ullah S, Ahmad T, Wang G, Zhang C, Dada O, Xing F, Zheng Y, Liu Y. Updates on food and feed mycotoxin contamination and safety in Africa with special reference to Nigeria. Mycology 2021; 12:245-260. [PMID: 34900380 PMCID: PMC8654414 DOI: 10.1080/21501203.2021.1941371] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Mycotoxin contamination of food and feed is a major concern in sub-Sahara African countries, particularly Nigeria. It represents a significant limit to health of human, livestock as well as the international trade. Aflatoxins, fumonisins, ochratoxin, zearalenone, deoxynivalenol and beauvericin are the major mycotoxins recognised in the aetiology of food safety challenges that precipitated countless number of diseases. In Nigeria, aflatoxins and fumonisin found in nearly all crops are the most common mycotoxins of economic and health importance such as sorghum, maize and groundnuts. Thus, consumption of food contaminated with mycotoxins are inevitable, hence the need for adequate regulation is necessary in these frontier economies as done in many developed economies to ensure food safety for human and animals. In low and middle-income countries, especially Nigeria, there is lack of awareness and sufficient information on the risk associated with consequent of mycotoxin contamination on wellbeing of human, animals health and the economy. It is based on the foregoing that this paper summarized the status of mycotoxin present in Nigerian food and feeds relative to the global regulatory standards. This aimed at preventing consuming mycotoxin contaminated food stuff while confronting its associated challenges. Suggestions on some possible control strategies to mitigate vending mycotoxin food and feeds were made.
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Affiliation(s)
- Francis Imade
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China.,Botany Department, Faculty of Life Sciences, Ambrose Alli University, Ekpoma, Edo State, Edo State Nigeria
| | - Edgar Mugizi Ankwasa
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Hairong Geng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Sana Ullah
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Tanvir Ahmad
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Gang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chenxi Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Oyeyemi Dada
- Department of Crop Protection and Environmental Biology, University of Ibadan, Nigeria
| | - Fuguo Xing
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yongquan Zheng
- State Key Laboratory for Biology Pests, Institute of Plant Protection, Chinense Academy of Agricultural Sciences, Beljing, China
| | - Yang Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China.,School of Food Science and Engineering, Foshan University/South China Food Safety Research Center, Guangdong, China
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Abstract
Mycotoxins are defined as secondary metabolites of some species of mold fungi. They are present in many foods consumed by animals. Moreover, they most often contaminate products of plant and animal origin. Fungi of genera Fusarium, Aspergillus, and Penicillum are most often responsible for the production of mycotoxins. They release toxic compounds that, when properly accumulated, can affect many aspects of breeding, such as reproduction and immunity, as well as the overall liver detoxification performance of animals. Mycotoxins, which are chemical compounds, are extremely difficult to remove due to their natural resistance to mechanical, thermal, and chemical factors. Modern methods of analysis allow the detection of the presence of mycotoxins and determine the level of contamination with them, both in raw materials and in foods. Various food processes that can affect mycotoxins include cleaning, grinding, brewing, cooking, baking, frying, flaking, and extrusion. Most feeding processes have a variable effect on mycotoxins, with those that use high temperatures having the greatest influence. Unfortunately, all these processes significantly reduce mycotoxin amounts, but they do not completely eliminate them. This article presents the risks associated with the presence of mycotoxins in foods and the methods of their detection and prevention.
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Hlangwani E, Doorsamy W, Adebiyi JA, Fajimi LI, Adebo OA. A modeling method for the development of a bioprocess to optimally produce umqombothi (a South African traditional beer). Sci Rep 2021; 11:20626. [PMID: 34663842 PMCID: PMC8523540 DOI: 10.1038/s41598-021-00097-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Accepted: 09/28/2021] [Indexed: 11/29/2022] Open
Abstract
Bioprocess development for umqombothi (a South African traditional beer) as with other traditional beer products can be complex. As a result, beverage bioprocess development is shifting towards new systematic protocols of experimentation. Traditional optimization methods such as response surface methodology (RSM) require further comparison with a relevant machine learning system. Artificial neural network (ANN) is an effective non-linear multivariate tool in bioprocessing, with enormous generalization, prediction, and validation capabilities. ANN bioprocess development and optimization of umqombothi were done using RSM and ANN. The optimum condition values were 1.1 h, 29.3 °C, and 25.9 h for cooking time, fermentation temperature, and fermentation time, respectively. RSM was an effective tool for the optimization of umqombothi's bioprocessing parameters shown by the coefficient of determination (R2) closer to 1. RSM significant parameters: alcohol content, total soluble solids (TSS), and pH had R2 values of 0.94, 0.93, and 0.99 respectively while the constructed ANN significant parameters: alcohol content, TSS, and viscosity had R2 values of 0.96, 0.96, and 0.92 respectively. The correlation between experimental and predicted values suggested that both RSM and ANN were suitable bioprocess development and optimization tools.
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Affiliation(s)
- Edwin Hlangwani
- grid.412988.e0000 0001 0109 131XDepartment of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P. O. Box 17011, Gauteng, South Africa
| | - Wesley Doorsamy
- grid.412988.e0000 0001 0109 131XInstitute for Intelligent Systems, University of Johannesburg, Doornfontein Campus, P.O Box 17011, Gauteng, 2028 South Africa
| | - Janet Adeyinka Adebiyi
- grid.412988.e0000 0001 0109 131XDepartment of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P. O. Box 17011, Gauteng, South Africa
| | - Lanrewaju Ibrahim Fajimi
- grid.412988.e0000 0001 0109 131XDepartment of Chemical Engineering, Faculty of Engineering and the Built Environment, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Gauteng, 2028 South Africa
| | - Oluwafemi Ayodeji Adebo
- grid.412988.e0000 0001 0109 131XDepartment of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P. O. Box 17011, Gauteng, South Africa
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Omar SS. Prevalence, level and health risk assessment of mycotoxins in the fried poultry eggs from Jordan. ENVIRONMENTAL RESEARCH 2021; 200:111701. [PMID: 34303677 DOI: 10.1016/j.envres.2021.111701] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/29/2021] [Accepted: 07/13/2021] [Indexed: 06/13/2023]
Abstract
In the current study, level and prevalence of deoxynivalenol (DON), aflatoxin B1 (AFB1), zearalenone (ZEN), and ochratoxin A (OTA) in fried poultry eggs in Jordan was investigated. Poultry egg samples (n = 250) were collected from March to September 2017. The level of DON, AFB1, ZEN and OTA in the white and yolk of poultry eggs was measured using LC-MS-MS. The health risk assessment was calculated using Margin of Exposures (MOEs) for AFB1 and OTA and hazard index (HI) for ZEN and DON. The highest prevalence in yolk and white of eggs was related to ZEN (96.56 %) and OTA (97.44 %), respectively. Also, the highest level in white and yolk was related to DON (1.07 μg/kg) and DON (1.65 μg/kg), respectively. Level of DON in the yolk of eggs was significantly higher than white of eggs (P-value < 0.05). Risk assessment indicated that exposed population are at high risk of AFB1 (MOEs < 10,000) in fried poultry eggs.
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Affiliation(s)
- Sharaf S Omar
- Department of Nutrition and Food Processing, Faculty of Agricultural Technology, AL-Balqa Applied University, Salt, P.O.Box 36197, Amman, 11120, Jordan.
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Abstract
Maize, together with its fermented products, is fundamental for human nutrition and animal feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of the food preservation methods that has been utilised throughout the centuries and has played a vital role in the manufacturing of many fermented beverages consumed these days. However, the coincidence of LAB and yeasts during the spontaneous fermentation of maize-based products is inevitable. The involvement of other microorganisms such as moulds, Bacillus species and acetic acid bacteria in the fermentation of maize is important to the characteristics of the final product. Fermented beverages are affordable, have been produced traditionally and are known for their organoleptic properties, as well as their health-promoting compounds. The consumption of non-alcoholic beverages has the prospect of reducing the detrimental health and economic effects of a poor diet. Different fermented maize-based gruels and beverages such as ogi, mawe, banku and kenkey in West Africa, togwa in East Africa, as well as mahewu in South Africa have been documented. The physical and biochemical properties of most of these maize-based fermented products have been investigated and modified by various researchers. Attempts to enhance the nutritional properties of these products rely on supplementation with legumes to supply the insufficient amino acids. The production technology of these products has evolved from traditional to industrial production in recent years.
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Maleke MS, Adefisoye MA, Doorsamy W, Adebo OA. Processing, nutritional composition and microbiology of amasi: A Southern African fermented milk product. SCIENTIFIC AFRICAN 2021. [DOI: 10.1016/j.sciaf.2021.e00795] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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Banwo K, Asogwa FC, Ogunremi OR, Adesulu-Dahunsi A, Sanni A. Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2021.1940197] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Kolawole Banwo
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
| | | | | | | | - Abiodun Sanni
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
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Awuchi CG, Ondari EN, Ogbonna CU, Upadhyay AK, Baran K, Okpala COR, Korzeniowska M, Guiné RPF. Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies-A Revisit. Foods 2021; 10:1279. [PMID: 34205122 PMCID: PMC8228748 DOI: 10.3390/foods10061279] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 01/05/2023] Open
Abstract
Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts.
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Affiliation(s)
- Chinaza Godswill Awuchi
- Department of Biochemistry, Kampala International University, Bushenyi P.O. Box 20000, Uganda;
- School of Natural and Applied Sciences, Kampala International University, Kampala P.O. Box 20000, Uganda
| | - Erick Nyakundi Ondari
- Department of Biochemistry, Kampala International University, Bushenyi P.O. Box 20000, Uganda;
| | - Chukwuka U. Ogbonna
- Department of Biochemistry, Federal University of Agriculture Abeokuta, Abeokuta P.M.B. 2240, Ogun State, Nigeria;
| | - Anjani K. Upadhyay
- School of Biotechnology, KIIT University, Bhubaneswar 751019, Odisha, India;
| | - Katarzyna Baran
- Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.B.); (M.K.)
| | - Charles Odilichukwu R. Okpala
- Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.B.); (M.K.)
| | - Małgorzata Korzeniowska
- Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.B.); (M.K.)
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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Nemo R, Bacha K. Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages. ANN MICROBIOL 2021. [DOI: 10.1186/s13213-021-01635-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Purpose
The patterns of microbial succession and the associated physicochemical changes in the course of beverage fermentation determine the safety status of the final product against foodborne pathogens. In this study, the microbial dynamics during fermentation of three Ethiopian traditional fermented beverages (namely, borde, tej, and grawa) and the growth potential of selected foodborne pathogens in ready-to-consume beverages were assessed.
Methods
The raw materials used for lab-scale fermentation of the beverages were bought from open markets of Jimma and Anfilo towns. During fermentation, samples were drawn every 6 h (borde fermentation) and 12 h (grawa and tej fermentation). The dominant microbes of the fermentation phases were determined following standard microbiological methods. The growth potential of Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Candida albicans in the ready-to-consume beverages were assessed by microbial enumeration over defined storage period.
Result
Early fermentation period of all beverages was dominated by aerobic mesophilic bacteria, staphylococci, and Enterobacteriaceae with highest mean counts (Log CFU/ml) of 6.42 ± 0.10, 5.44 ± 0.08, and 5.40 ± 0.11, respectively. At the end of fermentation, yeast counts (Log CFU/ml) dominated in tej (9.41 ± 0.06) and grawa (7.88 ± 0.02) samples, while lactic acid bacteria dominated in borde sample (7.33 ± 0.07). During fermentation, pH dropped for borde (4.58 ± 0.03 to 4.22 ± 0.01), and grawa (4.18 ± 0.10 to 3.62 ± 0.02), but increased for tej (5.26 ± 0.01 to 5.50 ± 0.03) during the first 24 h, though it dropped later down to 3.81 ± 0.02 at 144th h. All reference pathogens were unable to reach infective dose in grawa and tej samples. However, borde sample supported their growth to infective dose within 24 h. Thus, grawa and tej beverages had the capability of inhibiting growth of pathogens while borde needs basic safety control measures during preparation and storage.
Conclusion
With further safety evaluation of the products, the production processes of the three beverages could be scaled up for commercial purposes using defined starter cultures originated from the same beverages. However, the safety status of borde calls for further evaluation for alternative shelf-life extension mechanisms including the introduction of organic preservatives from local products such as medicinal plants.
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Application of Novel Non-Thermal Physical Technologies to Degrade Mycotoxins. J Fungi (Basel) 2021; 7:jof7050395. [PMID: 34069444 PMCID: PMC8159112 DOI: 10.3390/jof7050395] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 01/04/2023] Open
Abstract
Mycotoxins cause adverse effects on human health. Therefore, it is of the utmost importance to confront them, particularly in agriculture and food systems. Non-thermal plasma, electron beam radiation, and pulsed light are possible novel non-thermal technologies offering promising results in degrading mycotoxins with potential for practical applications. In this paper, the available publications are reviewed-some of them report efficiency of more than 90%, sometimes almost 100%. The mechanisms of action, advantages, efficacy, limitations, and undesirable effects are reviewed and discussed. The first foretastes of plasma and electron beam application in the industry are in the developing stages, while pulsed light has not been employed in large-scale application yet.
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Mahato DK, Devi S, Pandhi S, Sharma B, Maurya KK, Mishra S, Dhawan K, Selvakumar R, Kamle M, Mishra AK, Kumar P. Occurrence, Impact on Agriculture, Human Health, and Management Strategies of Zearalenone in Food and Feed: A Review. Toxins (Basel) 2021; 13:92. [PMID: 33530606 PMCID: PMC7912641 DOI: 10.3390/toxins13020092] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/06/2021] [Accepted: 01/22/2021] [Indexed: 12/22/2022] Open
Abstract
Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Zearalenone (ZEN), a mycotoxin categorized as a xenoestrogen poses structural similarity with natural estrogens that enables its binding to the estrogen receptors leading to hormonal misbalance and numerous reproductive diseases. ZEN is mainly found in crops belonging to temperate regions, primarily in maize and other cereal crops that form an important part of various food and feed. Because of the significant adverse effects of ZEN on both human and animal, there is an alarming need for effective detection, mitigation, and management strategies to assure food and feed safety and security. The present review tends to provide an updated overview of the different sources, occurrence and biosynthetic mechanisms of ZEN in various food and feed. It also provides insight to its harmful effects on human health and agriculture along with its effective detection, management, and control strategies.
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Affiliation(s)
- Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia;
| | - Sheetal Devi
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana 131028, India;
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (S.P.); (B.S.); (K.K.M.); (S.M.)
| | - Bharti Sharma
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (S.P.); (B.S.); (K.K.M.); (S.M.)
| | - Kamlesh Kumar Maurya
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (S.P.); (B.S.); (K.K.M.); (S.M.)
| | - Sadhna Mishra
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (S.P.); (B.S.); (K.K.M.); (S.M.)
| | - Kajal Dhawan
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University, Phagwara 144411, India;
| | - Raman Selvakumar
- Centre for Protected Cultivation Technology, ICAR-Indian Agricultural Research Institute, Pusa Campus, New Delhi 110012, India;
| | - Madhu Kamle
- Applied Microbiology Lab., Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India;
| | - Awdhesh Kumar Mishra
- Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Gyeongbuk, Korea
| | - Pradeep Kumar
- Applied Microbiology Lab., Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India;
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Efremenko E, Maslova O, Stepanov N, Ismailov A. Using Cholinesterases and Immobilized Luminescent Photobacteria for the Express-Analysis of Mycotoxins and Estimating the Efficiency of Their Enzymatic Hydrolysis. Toxins (Basel) 2021; 13:34. [PMID: 33418863 PMCID: PMC7825120 DOI: 10.3390/toxins13010034] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/17/2020] [Accepted: 01/04/2021] [Indexed: 12/22/2022] Open
Abstract
Novel sensitive analytical agents that can be used for simple, affordable, and rapid analysis of mycotoxins are urgently needed in scientific practice, especially for the screening of perspective bio-destructors of the toxic contaminants. We compared the characteristics of a rapid quantitative analysis of different mycotoxins (deoxynivalenol, ochratoxin A, patulin, sterigmatocystin, and zearalenone) using acetyl-, butyrylcholinesterases and photobacterial strains of luminescent cells in the current study. The best bioindicators in terms of sensitivity and working range (μg/mL) were determined as follows: Photobacterium sp. 17 cells for analysis of deoxynivalenol (0.8-89) and patulin (0.2-32); Photobacterium sp. 9.2 cells for analysis of ochratoxin A (0.4-72) and zearalenone (0.2-32); acetylcholinesterase for analysis of sterigmatocystin (0.12-219). The cells were found to be more sensitive than enzymes. The assayed strains of photobacterial cells ensured 44%-83% lower limit of detection for deoxynivalenol and sterigmatocystin as compared to the previously known data for immobilized luminescent cells, and the range of working concentrations was extended by a factor of 1.5-3.5. Calibration curves for the quantitative determination of patulin using immobilized photobacteria were presented in this work for the first time. This calibration was applied to estimate the enzyme efficiency for hydrolyzing mycotoxins using zearalenone and His6-tagged organophosphorus hydrolase as examples.
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Affiliation(s)
- Elena Efremenko
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia; (O.M.); (N.S.)
- N.M. Emanuel Institute of Biochemical Physics RAS, Kosigina str., 4, 119334 Moscow, Russia
| | - Olga Maslova
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia; (O.M.); (N.S.)
| | - Nikolay Stepanov
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia; (O.M.); (N.S.)
- N.M. Emanuel Institute of Biochemical Physics RAS, Kosigina str., 4, 119334 Moscow, Russia
| | - Anvar Ismailov
- Faculty of Biology, Lomonosov Moscow State University, Lenin Hills 1/12, 119234 Moscow, Russia;
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39
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Makhuvele R, Naidu K, Gbashi S, Thipe VC, Adebo OA, Njobeh PB. The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins. Heliyon 2020; 6:e05291. [PMID: 33134582 PMCID: PMC7586119 DOI: 10.1016/j.heliyon.2020.e05291] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/16/2020] [Accepted: 10/14/2020] [Indexed: 12/17/2022] Open
Abstract
Mycotoxins present a great concern to food safety and security due to their adverse health and socio-economic impacts. The necessity to formulate novel strategies that can mitigate the economic and health effects associated with mycotoxin contamination of food and feed commodities without any impact on public health, quality and nutritional value of food and feed, economy and trade industry become imperative. Various strategies have been adopted to mitigate mycotoxin contamination but often fall short of the required efficacy. One of the promising approaches is the use of bioactive plant components/metabolites synergistically with mycotoxin-absorbing components in order to limit exposure to these toxins and associated negative health effects. In particular, is the fabrication of β-cyclodextrin-based nanosponges encapsulated with bioactive compounds of plant origin to inhibit toxigenic fungi and decontaminate mycotoxins in food and feed without leaving any health and environmental hazard to the consumers. The present paper reviews the use of botanicals extracts and their phytochemicals coupled with β-cyclodextrin-based nanosponge technology to inhibit toxigenic fungal invasion and detoxify mycotoxins.
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Affiliation(s)
- Rhulani Makhuvele
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa
| | - Kayleen Naidu
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa
| | - Sefater Gbashi
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa
| | - Velaphi C Thipe
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa.,Laboratório de Ecotoxicologia - Centro de Química e Meio Ambiente - Instituto de Pesquisas Energéticas e Nucleares (IPEN) - Comissão Nacional de Energia Nuclear- IPEN/CNEN-SP, Av. Lineu Prestes, 2242 - Butantã, 05508-000, São Paulo, Brazil
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa
| | - Patrick B Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa
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Fungi and Aflatoxin Levels in Traditionally Processed Cassava ( Manihot esculenta Crantz) Products in Homa Bay County, Kenya. Int J Microbiol 2020; 2020:3406461. [PMID: 32908522 PMCID: PMC7471817 DOI: 10.1155/2020/3406461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 07/16/2020] [Accepted: 08/01/2020] [Indexed: 11/17/2022] Open
Abstract
Cassava (Manihot esculenta Crantz) is a major source of carbohydrates, calcium, vitamins (B and C), and essential minerals and is the third most important source of calories in the tropics. However, it is not clear if the traditional processing methods expose the products to microbial contamination. This study assessed the levels of fungi and aflatoxin contamination in traditionally processed cassava products (Akuoga and Abeta). A total of 38 samples were collected from the local markets in 7 subcounties in Homa Bay County, Kenya. The levels of aflatoxin were determined using an indirect competitive ELISA protocol. Yeast and mould contamination was determined using ISO 21527-2 method. Mean aflatoxin levels in chopped, fermented, and sun-dried cassava (Akuoga) were 0.36 μg/kg compared to 0.25 μg/kg in chopped and sun-dried (Abeta) products. Aflatoxin contamination was detected in 55% of the samples and ranged from 0–5.33 μg/kg. These levels are within 10 μg/kg recommended by the CODEX STAN 193-1995. Yeast and mould counts in fermented and chopped sun-dried products were 3.16 log Cfu/g and 2.92 log Cfu/g, respectively. The yeast and mould counts were above standards set by East African Standard 739:2010 in 62% (Akuoga) and 58% (Abeta). The most prevalent fungal species were Saccharomyces cerevisiae (68.4%) and Candida rugosa (68%) followed by Candida parapsilosis (18.4%), Candida tropicalis (15.8%), Candida humilis (15.8%), and Aspergillus spp. (5.3%). Aspergillus spp. was the only mycotoxigenic mould isolated from the samples. The study shows that cassava consumers are exposed to the risk of aflatoxin poisoning. The study, therefore, recommends appropriate surveillance to ensure safety standards.
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Tebele SM, Gbashi S, Adebo O, Changwa R, Naidu K, Njobeh PB. Quantification of multi-mycotoxin in cereals (maize, maize porridge, sorghum and wheat) from Limpopo province of South Africa. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1922-1938. [PMID: 32897164 DOI: 10.1080/19440049.2020.1808715] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Mycotoxins are secondary metabolites that are produced by filamentous mycotoxigenic fungi belonging to the Alternaria, Aspergillus, Fusarium and Penicillium genera amongst others. Multi-class mycotoxins were extracted from 55 cereal samples and analysed using liquid chromatography-tandem mass spectrometry. The adopted extraction method for maize, maize porridge, sorghum and wheat was comprehensively validated. This method was further tested to determine the natural occurrence of mycotoxins in foodstuffs. Twelve (12) out of 22 mycotoxins were detected in maize, maize porridge, sorghum and wheat, including α-zearalenol (α-ZEL) (89%), fumonisin B3 (FB3) (84%), fumonisin B1 (FB1) (80%), tenuazonic acid (TeA) (78%), ochratoxin B (42%), deoxynivalenol (DON) (12%), ochratoxin A (11%), 3-acetyldeoxynivalenol (7%), sterigmatocystin (STG) (6%), 15-acetyldeoxynivalenol (2%), cyclopiazonic acid (CPA) (2%) and aflatoxin B2 (2%). The data revealed high incidence rate of α-ZEL (range: 6.5-70.5 µg kg-1) in all matrices. Maize samples had high mycotoxin co-occurrence compared to other matrices. All recovered mycotoxins in food commodities were within the maximum regulatory limits, with the exception of fumonisins (FB1 and FB3) exceeded the South African and European Commission regulation, and the highest concentration was 2153 µg kg-1 in maize. It is essential to monitor the level of emerging mycotoxins in food commodities from rural areas as trace amount of CPA (< limit of quantification), STG (range: 0.30-0.74 µg kg-1) were detected and high concentration of TeA (292.7 µg kg-1) was detected in sorghum. The occurrence of these mycotoxins further encourages frequent analyses, their co-occurrence in the samples poses a significant threat to public health and more emphasis should thus be placed on reducing the contamination levels of these toxins in staples.
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Affiliation(s)
- Shandry Mmasetshaba Tebele
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus , Doornfontein, South Africa
| | - Sefater Gbashi
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus , Doornfontein, South Africa
| | - Oluwafemi Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus , Doornfontein, South Africa
| | - Rumbidzai Changwa
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus , Doornfontein, South Africa
| | - Kayleen Naidu
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus , Doornfontein, South Africa
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus , Doornfontein, South Africa
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Lu X, Ye Y, Zhang Y, Sun X. Current research progress of mammalian cell-based biosensors on the detection of foodborne pathogens and toxins. Crit Rev Food Sci Nutr 2020; 61:3819-3835. [PMID: 32885986 DOI: 10.1080/10408398.2020.1809341] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Foodborne diseases caused by pathogens and toxins are a serious threat to food safety and human health; thus, they are major concern to society. Existing conventional foodborne pathogen or toxin detection methods, including microbiological assay, nucleic acid-based assays, immunological assays, and instrumental analytical method, are time-consuming, labor-intensive and expensive. Because of the fast response and high sensitivity, cell-based biosensors are promising novel tools for food safety risk assessment and monitoring. This review focuses on the properties of mammalian cell-based biosensors and applications in the detection of foodborne pathogens (bacteria and viruses) and toxins (bacterial toxins, mycotoxins and marine toxins). We discuss mammalian cell adhesion and how it is involved in the establishment of 3D cell culture models for mammalian cell-based biosensors, as well as evaluate their limitations for commercialization and further development prospects.
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Affiliation(s)
- Xin Lu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Yongli Ye
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Yinzhi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, PR China
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Hashempour-Baltork F, Hosseini SM, Assarehzadegan MA, Khosravi-Darani K, Hosseini H. Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4433-4441. [PMID: 32406520 DOI: 10.1002/jsfa.10483] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/16/2020] [Accepted: 05/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Nutritional and environmental benefits of mycoprotein verify its beneficial role on the health of humankind in the next decades. Agro-industrial wastes can be used as cheap substrates to decrease the total cost of product. However, fungi may produce toxins or lead to allergic reactions in consumers. Therefore, the study of the safety and nutritional aspects of this product are very important. RESULTS Fusarium venenatum IR372C was cultured on date wastes and ammonium salts in submerge fermentation. The safety and nutritional issues of produced mycoprotein were investigated including allergy tests and analyses of toxins, as well as existence of toxin genes, and content of heavy metals, metals, amino acids and fatty acids. The results showed that fumonisin genes in F. venenatum IR372C remain without any gene expression during 1 week fermentation. Zearalenone and deoxynivalenol cannot be detected in the fermentation medium after 3 weeks. Prick tests on 30 volunteers demonstrated no sensitivities to mycoprotein. The content of lead was 658 μg kg-1 as the highest heavy metal followed by arsenic, cadmium and mercury at 161, 30.57 and 0 μg kg-1 , respectively. Produced mycoprotein includes essential amino acids at appropriate contents and the ratio of unsaturated to saturated fatty acid was nearly 2:1. Also, calcium, iron, magnesium and zinc were found in mycoprotein, which could have health beneficial impacts on consumers. CONCLUSION This study has provided information on safety aspects of mycoprotein production by F. venentaum IR372C from date wastes. However, further studies with focus on long-term clinical benefits of diets containing mycoprotein are necessary. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Fataneh Hashempour-Baltork
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad-Ali Assarehzadegan
- Immunology Research Center, Institute of Immunology and Infectious Diseases, Iran University of Medical Science, Tehran, Iran
| | - Kianoush Khosravi-Darani
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103042] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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45
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Adebo OA, Molelekoa T, Makhuvele R, Adebiyi JA, Oyedeji AB, Gbashi S, Adefisoye MA, Ogundele OM, Njobeh PB. A review on novel non‐thermal food processing techniques for mycotoxin reduction. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14734] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Tumisi Molelekoa
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Rhulani Makhuvele
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Janet Adeyinka Adebiyi
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Ajibola Bamikole Oyedeji
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Sefater Gbashi
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Martins Ajibade Adefisoye
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Opeoluwa Mayowa Ogundele
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Patrick Berka Njobeh
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
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Tsafrakidou P, Michaelidou AM, G. Biliaderis C. Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications. Foods 2020; 9:E734. [PMID: 32503142 PMCID: PMC7353534 DOI: 10.3390/foods9060734] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/12/2022] Open
Abstract
Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.
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Affiliation(s)
- Panagiota Tsafrakidou
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece;
| | - Alexandra-Maria Michaelidou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
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Adebo OA. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects. Nutrients 2020; 12:E1111. [PMID: 32316319 PMCID: PMC7231209 DOI: 10.3390/nu12041111] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/07/2020] [Accepted: 04/14/2020] [Indexed: 11/26/2022] Open
Abstract
Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg (Doornfontein Campus), P.O. Box 17011 Johannesburg, Gauteng 2028, South Africa
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48
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Kebede H, Liu X, Jin J, Xing F. Current status of major mycotoxins contamination in food and feed in Africa. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106975] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Abstract
Maize and its derived fermented products, as with other cereals, are fundamental for human nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid bacteria (LAB) and yeasts, are responsible for maize fermentation, thus increasing its nutritional value and extending the products’ shelf-life. Other microorganisms involved, such as molds, acetic acid bacteria, and Bacillus spp. can contribute to the final product characteristics. This review gives an overview of the impact of the activities of this complex microbiota on maize product development and attributes. In particular, starting from amylolytic activity, which is able to increase sugar availability and influence the microbial succession and production of exopolysaccharides, vitamins, and antimicrobial compounds, which improve the nutritional value. Further activities are also considered with positive effects on the safety profile, such as phytates detoxification and mycotoxins reduction.
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Adebo OA, Gabriela Medina-Meza I. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules 2020; 25:molecules25040927. [PMID: 32093014 PMCID: PMC7070691 DOI: 10.3390/molecules25040927] [Citation(s) in RCA: 157] [Impact Index Per Article: 39.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 02/09/2020] [Accepted: 02/14/2020] [Indexed: 12/16/2022] Open
Abstract
Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world's ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Gauteng, South Africa
- Correspondence: ; Tel.: +27-11-559-6261
| | - Ilce Gabriela Medina-Meza
- Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, MI 48824-1323, USA;
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