Kinetic and mechanistic investigations on reductions of aflatoxins by lactic acid

Mandelic acid and phenyllactic acid "Reaction Sets" for exploring the kinetics and mechanism of oxidations by hydrous manganese oxide (HMO)

At pH 4.0, hydrous manganese oxide (HMO) oxidizes mandelic acid by two mole-equivalents of electrons, yielding phenylglyoxylic acid and benzaldehyde. These intermediates, in turn, are oxidized by two mole-equivalents of electrons to the same ultimate oxidation product, benzoic acid. The four compounds of the "reaction set" just described are conveniently monitored using capillary electrophoresis (CE) and HPLC. Extents of adsorption are negligible and their sum exhibits mass balance. Concentrations of phenylglyoxylic acid, benzaldehyde, and benzoic acid can therefore be used to calculate mole-equivalents delivered to HMO for comparison with experimentally-determined dissolved MnII concentrations. Semi-log plots (ln[substrate] versus time) and numerical analysis can also be used to explore rates of oxidation of the functional groups represented, i.e. an α-hydroxycarboxylic acid, an α-ketocarboxylic acid, and an aldehyde. Inserting a -CH2- group between the benzene ring and the functional groups just described yields a new reaction set comprised of phenyllactic acid, phenylpyruvic acid, and phenylacetaldehyde, plus the C-1 ultimate oxidation product, phenylacetic acid. At pH 4, mass balance for phenyllactic acid oxidation fell short by ∼9%. Phenyllactic acid was oxidized 2.7-times more slowly than mandelic acid, while phenylpyruvic acid was oxidized 12.7-times faster than phenylglyoxylic acid. Unlike benzaldehyde, oxidation rates for phenylacetaldehyde were too fast to measure. Under pH 4.0 conditions, this reaction set approach was used to explore the acceleratory effects of increases in HMO loading and inhibitory effects of 500 μM phosphate and pyrophosphate additions. Mandelic acid and phenyllactic acid were oxidized by HMO far more slowly at pH 7.0 than at pH 4.0. At pH 7.0, 2 mM MOPS and phosphate buffers did not yield appreciable dissolved MnII, despite oxidation of organic substrate. 2 mM pyrophosphate, in contrast, solubilized HMO-bound MnII and MnIII.

Mechanism and kinetics of degrading aflatoxin B1 by salt tolerant Candida versatilis CGMCC 3790

Four products were identified by liquid chromatography/time-of-flight mass spectrometry (LC/TOF-MS) for the degradation of aflatoxin B1 (AFB1) is by salt tolerant Candida versatilis CGMCC 3790 (C. versatilis CGMCC 3790), includingⅡ(C14H10O4), Ⅲ (C14H12O3), Ⅳ (C13H12O2), Ⅴ (C11H10O4), which were not toxic. Based on these products, it is speculated that AFB1 degradation has two pathways. The degradation ratio of active cell component (69.40%) and intracellular component (64.99%) was significantly higher than extracellular component (29.61%), suggesting that the AFB1 removal mainly resulted from biodegradation. The optimal degradation conditions of AFB1 (20 ng/mL) were: incubated at pH 5.0, 25 °C for 60 min in liquid medium system. The degradation ratio was ranged from 41.23%∼100% at 10.26∼130.44 ng/g in an actual system. This is the first report revealing that a salt tolerant yeast could effectively degrade AFB1. Therefore, Candida versatilis CGMCC 3790 might be an excellent candidate for bioremediation and detoxification for oriental fermentation condiment process.

Tools for Defusing a Major Global Food and Feed Safety Risk: Nonbiological Postharvest Procedures To Decontaminate Mycotoxins in Foods and Feeds

Mycotoxin contamination of foods and animal feeds is a worldwide problem for human and animal health. Controlling mycotoxin contamination has drawn the attention of scientists and other food and feed stakeholders all over the world. Despite best efforts targeting field and storage preventive measures, environmental conditions can still lead to mycotoxin contamination. This raises a need for developing decontamination methods to inactivate or remove the toxins from contaminated products. At present, decontamination methods applied include an array of both biological and nonbiological methods. The targeted use of nonbiological methods spans from the latter half of last century, when ammoniation and ozonation were first used to inactivate mycotoxins in animal feeds, to the novel techniques being developed today such as photosensitization. Effectiveness and drawbacks of different nonbiological methods have been reported in the literature, and this review examines the utility of these methods in addressing food safety. Particular consideration is given to the application of such methods in the developing world, where mycotoxin contamination is a serious food safety issue in staple crops such as maize and rice.

Decomposition and detoxification of aflatoxin B1 by lactic acid

BACKGROUND

A degradation study of aflatoxin B1 (AFB1) was carried out using a combination of physical and chemical methods. AFB1 was heated at 80 °C in the presence of acetic, citric and lactic acids for various time periods. The cytotoxicity of the degraded AFB1 and its products were determined by MTT assay.

RESULTS

The results showed that among the three organic acids lactic acid was most efficient in degrading AFB1. Although complete degradation was not observed, up to 85% degradation of AFB1 was obtained when heated for 120 min. Degradation of AFB1 was confirmed by the reduced toxicity on HeLa cells using MTT assay. Treatment with lactic acid resulted in the conversion of AFB1 into two degradation products. These products were observed at lower retention factors of 0.63 and 0.38, which were identified as AFB2 and AFB2a, respectively. The cytotoxicity of AFB2a exhibited much reduced toxicity on HeLa cells compared to that of AFB1.

CONCLUSION

The results have shown the efficiency of lactic acid in degrading AFB1. This study suggest that lactic acid may be considered for use in the food and feed industry since it is present naturally in food and is considered safe.

Reduction of aflatoxins (B₁, B₂, G₁, and G₂) in soybean-based model systems

The effects of chemical, physical, and cooking treatments on the reduction of aflatoxin B1 (AFB1), B2, G1, and G2 in soybean matrix were investigated. A HPLC-FLD with a Kobra cell system was used for the quantitative analysis of aflatoxins (AFs). To decrease the level of AFs during the soaking process, the contaminated soybeans were submerged in organic acid solutions. The reduction rates of AFB1 in 1.0N citric acid, lactic acid, succinic acid, and tartaric acid for 18h were 94.1%, 92.7%, 62.0%, and 95.1%, respectively. In the case of pH and autoclave treatment, the level of AFB1 was significantly decreased during autoclaving process at pH 7.4, 9.0, and 11.1, compared with the non-autoclaved samples (p<0.05). In the case of physical treatment, the heating process at 100 and 150°C for 90min significantly decreased the level of AFB1 by 41.9% and 81.2%, respectively (p<0.05). The reduction rate of AFB1 after cooking was 97.9% for soybean milk and 33.6% for steamed soybeans.