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Soares Mateus AR, Barros S, Pena A, Sanches Silva A. Mycotoxins in Pistachios ( Pistacia vera L.): Methods for Determination, Occurrence, Decontamination. Toxins (Basel) 2021; 13:682. [PMID: 34678975 PMCID: PMC8538126 DOI: 10.3390/toxins13100682] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/15/2021] [Accepted: 09/17/2021] [Indexed: 12/28/2022] Open
Abstract
The consumption of pistachios (Pistacia vera L.) has been increasing, given their important benefit to human health. In addition to being an excellent nutritional source, they have been associated with chemical hazards, such as mycotoxins, resulting in fungal contamination and its secondary metabolism. Aflatoxins (AFs) are the most common mycotoxins in pistachio and the most toxic to humans, with hepatotoxic effects. More mycotoxins such as ochratoxin A (OTA), fumonisins (FBs), zearalenone (ZEA) and trichothecenes (T2, HT2 and DON) and emerging mycotoxins have been involved in nuts. Because of the low levels of concentration and the complexity of the matrix, the determination techniques must be very sensitive. The present paper carries out an extensive review of the state of the art of the determination of mycotoxins in pistachios, concerning the trends in analytical methodologies for their determination and the levels detected as a result of its contamination. Screening methods based on immunoassays are useful due to their simplicity and rapid response. Liquid chromatography (LC) is the gold standard with new improvements to enhance accuracy, precision and sensitivity and a lower detection limit. The reduction of Aspergillus' and aflatoxins' contamination is important to minimize the public health risks. While prevention, mostly in pre-harvest, is the most effective and preferable measure to avoid mycotoxin contamination, there is an increased number of decontamination processes which will also be addressed in this review.
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Affiliation(s)
- Ana Rita Soares Mateus
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
| | - Sílvia Barros
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
| | - Angelina Pena
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- LAQV, REQUIMTE, Laboratory of Bromatology and Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal
| | - Ana Sanches Silva
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
- Center for Study in Animal Science (CECA), ICETA, University of Oporto, 55142 Oporto, Portugal
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Bovo F, Franco LT, Rosim RE, Barbalho R, de Oliveira CAF. In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B1. Braz J Microbiol 2015; 46:577-81. [PMID: 26273277 PMCID: PMC4507554 DOI: 10.1590/s1517-838246220130400] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Accepted: 09/05/2014] [Indexed: 12/02/2022] Open
Abstract
This study aimed to verify the in vitro ability of beer
fermentation residue (BFR) containing Saccharomyces cerevisiae
cells and five commercial products that differed in the viability and integrity
of S. cerevisiae cells to remove aflatoxin B1
(AFB1) from a citrate-phosphate buffer solution (CPBS). BFR was
collected at a microbrewery and prepared by drying and milling. The commercial
yeast-based products were as follows: inactive intact yeast cells from beer
alcoholic fermentation, inactive intact yeast cells from sugarcane alcoholic
fermentation, hydrolyzed yeast cells, yeast cell walls and active yeast cells.
Adsorption assays were performed in CPBS spiked with 1.0 μg AFB1/mL
at pH 3.0 and 6.0 for a contact time of 60 min at room temperature. Analysis of
AFB1 in the samples was performed by high performance liquid
chromatography. AFB1 adsorption by the products ranged from 45.5% to
69.4% at pH 3.0 and from 24.0% to 63.8% at pH 6.0. The higher percentages (p
< 0.05) of AFB1 binding at both pH values were achieved with
products containing hydrolyzed yeast cells or yeast cell walls rather than
intact cells. The AFB1 binding percentages of BFR were 55.0 ± 5.0% at
pH 3.0 and 49.2 ± 4.5% at pH 6.0, which was not significantly different (p >
0.05) from commercial products containing inactive intact yeast cells. The
results of this trial indicate that the yeast-based products tested, especially
the BFR, have potential applications in animal feeds as a suitable biological
method for reducing the adverse effects of aflatoxins.
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Affiliation(s)
- Fernanda Bovo
- Universidade de São Paulo, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brasil, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil
| | - Larissa Tuanny Franco
- Universidade de São Paulo, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brasil, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil
| | - Roice Eliana Rosim
- Universidade de São Paulo, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brasil, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil
| | - Ricardo Barbalho
- ICC Brazil, São Paulo, SP, Brasil, ICC Brazil, São Paulo, SP, Brazil
| | - Carlos Augusto Fernandes de Oliveira
- Universidade de São Paulo, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brasil, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil
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