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Ye J, Wu H, Feng L, Huang Q, Li Q, Liao W, Wu JC. Characterization of Bacillus amyloliquefaciens PM415 as a potential bio-preserving probiotic. Arch Microbiol 2024; 206:222. [PMID: 38642140 DOI: 10.1007/s00203-024-03953-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 04/02/2024] [Accepted: 04/02/2024] [Indexed: 04/22/2024]
Abstract
Animal feed is vulnerable to fungal infections, and the use of bio-preserving probiotics has received increasing attention. In contrast to Lactobacillus and Bifidobacteria spp., fewer Bacillus spp. have been recognized as antifungal probiotics. Therefore, our objective was to screen antifungal strains and provide more Bacillus candidates to bridge this gap. Here, we screened 56 bacterial strains for cyclic lipopeptide genes and conducted an antifungal assay with Aspergillus niger as a representative fungus. We found that a Bacillus strain Bacillus amyloliquefaciens PM415, isolated from pigeon manure, exhibited the highest fungal inhibition activity as demonstrated by the confrontation assay and morphological observation under scanning electron microscope (SEM). Preliminary safety assessment and probiotic characterization revealed its non-pathogenic feature and stress tolerance capability. Whole genome sequencing of Bacillus amyloliquefaciens PM415 revealed a genome size of 4.16 Mbp and 84 housekeeping genes thereof were used for phylogenetic analysis showing that it is most closely related to Bacillus amyloliquefaciens LFB112. The in silico analysis further supported its non-pathogenic feature at the genomic level and revealed potential biosynthetic gene clusters responsible for its antifungal property. RNA-seq analysis revealed genome-wide changes in transportation, amino acid metabolism, non-ribosomal peptides (NRPs) biosynthesis and glycan degradation during fungal antagonism. Our results suggest that Bacillus amyloliquefaciens PM415 is a safe and effective probiotic strain that can prevent fungal growth in animal feeds.
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Affiliation(s)
- Jingkang Ye
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, P. R. China
| | - Haiyang Wu
- Guangdong Provincial Engineering Laboratory of Biomass High Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou, Guangdong, 510316, P. R. China
| | - Li Feng
- Guangdong Provincial Engineering Laboratory of Biomass High Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou, Guangdong, 510316, P. R. China
| | - Qinghua Huang
- Guangdong Provincial Engineering Laboratory of Biomass High Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou, Guangdong, 510316, P. R. China
| | - Qingxin Li
- Guangdong Provincial Engineering Laboratory of Biomass High Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou, Guangdong, 510316, P. R. China
| | - Weiming Liao
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, P. R. China.
| | - Jin Chuan Wu
- Guangdong Provincial Engineering Laboratory of Biomass High Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou, Guangdong, 510316, P. R. China.
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Sun Z, Adeleke BS, Shi Y, Li C. The seed microbiomes of staple food crops. Microb Biotechnol 2023; 16:2236-2249. [PMID: 37815330 PMCID: PMC10686132 DOI: 10.1111/1751-7915.14352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 10/11/2023] Open
Abstract
The scientific community increasingly recognized that seed microbiomes are important for plant growth and nutrition. The versatile roles and modulating properties that microbiomes hold in the context of seeds seem to be an inherited approach to avert adverse conditions. These discoveries attracted extensive interest, especially in staple food crops (SFCs) where grain was consumed as food. Along with the rapid expansion of population and industrialization that posed a severe challenge to the yield of SFCs, microbiologists and botanists began to explore and engineer seed microbiomes, for safer and more fruitful grain production. To utilize seed microbiomes, we present an overall review of the most updated scientific literature on three representative SFCs (wheat, rice and maize) using the 5W1H (Which, Where, What, Why, When and How) method that provides a comprehensive understanding of the issue. These include which factors determine the composition of seed microbiomes? Where do seed microbiomes come from? What are these seed microbes? Why do these microbes choose seeds as their destination and when do microbes settle down and become seed communists? In addition, how do seed microbiomes work and can be manipulated effectively? Therefore, answering the aforementioned questions regarding SFCs seed microbiomes remain fundamental in bridging endophytic research gaps and harnessing their ecological services.
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Affiliation(s)
- Zhongke Sun
- School of Biological EngineeringHenan University of TechnologyZhengzhouChina
- Food Laboratory of ZhongyuanLuoheChina
| | - Bartholomew Saanu Adeleke
- School of Biological EngineeringHenan University of TechnologyZhengzhouChina
- Department of Biological Sciences, School of ScienceOlusegun Agagu University of Science and TechnologyOkitipupaNigeria
| | - Yini Shi
- School of Biological EngineeringHenan University of TechnologyZhengzhouChina
| | - Chengwei Li
- School of Biological EngineeringHenan University of TechnologyZhengzhouChina
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Duan WY, Zhang SB, Lei JD, Qin YL, Li YN, Lv YY, Zhai HC, Cai JP, Hu YS. Protection of postharvest grains from fungal spoilage by biogenic volatiles. Appl Microbiol Biotechnol 2023; 107:3375-3390. [PMID: 37115251 DOI: 10.1007/s00253-023-12536-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 04/07/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023]
Abstract
Fungal spoilage of postharvest grains poses serious problems with respect to food safety, human health, and the economic value of grains. The protection of cereal grains from deleterious fungi is a critical aim in postharvest grain management. Considering the bulk volume of grain piles in warehouses or bins and food safety, fumigation with natural gaseous fungicides is a promising strategy to control fungal contamination on postharvest grains. Increasing research has focused on the antifungal properties of biogenic volatiles. This review summarizes the literature related to the effects of biogenic volatiles from microbes and plants on spoilage fungi on postharvest grains and highlights the underlying antifungal mechanisms. Key areas for additional research on fumigation with biogenic volatiles in postharvest grains are noted. The research described in this review supports the protective effects of biogenic volatiles against grain spoilage by fungi, providing a basis for their expanded application in the management of postharvest grains.
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Affiliation(s)
- Wen-Yan Duan
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Shuai-Bing Zhang
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China.
| | - Jun-Dong Lei
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Yu-Liang Qin
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Yan-Nan Li
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Yang-Yong Lv
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Huan-Chen Zhai
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Jing-Ping Cai
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Yuan-Sen Hu
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
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Qin YL, Zhang SB, Ding WZ, Lv YY, Zhai HC, Wei S, Ma PA, Hu YS. The effect of volatile compounds of Syzygium aromaticum flower buds against Aspergillus flavus growth on wheat grain at postharvest stage. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Nunta R, Techapun C, Sommanee S, Mahakuntha C, Porninta K, Punyodom W, Phimolsiripol Y, Rachtanapun P, Wang W, Zhuang X, Qi W, Jantanasakulwong K, Reungsang A, Kumar A, Leksawasdi N. Valorization of rice straw, sugarcane bagasse and sweet sorghum bagasse for the production of bioethanol and phenylacetylcarbinol. Sci Rep 2023; 13:727. [PMID: 36639688 DOI: 10.1038/s41598-023-27451-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Accepted: 01/02/2023] [Indexed: 01/15/2023] Open
Abstract
Open burning of agricultural residues causes numerous complications including particulate matter pollution in the air, soil degradation, global warming and many more. Since they possess bio-conversion potential, agro-industrial residues including sugarcane bagasse (SCB), rice straw (RS), corncob (CC) and sweet sorghum bagasse (SSB) were chosen for the study. Yeast strains, Candida tropicalis, C. shehatae, Saccharomyces cerevisiae, and Kluyveromyces marxianus var. marxianus were compared for their production potential of bioethanol and phenylacetylcarbinol (PAC), an intermediate in the manufacture of crucial pharmaceuticals, namely, ephedrine, and pseudoephedrine. Among the substrates and yeasts evaluated, RS cultivated with C. tropicalis produced significantly (p ≤ 0.05) higher ethanol concentration at 15.3 g L-1 after 24 h cultivation. The product per substrate yield (Yeth/s) was 0.38 g g-1 with the volumetric productivity (Qp) of 0.64 g L-1 h-1 and fermentation efficiency of 73.6% based on a theoretical yield of 0.51 g ethanol/g glucose. C. tropicalis grown in RS medium produced 0.303 U mL-1 pyruvate decarboxylase (PDC), a key enzyme that catalyzes the production of PAC, with a specific activity of 0.400 U mg-1 protein after 24 h cultivation. This present study also compared the whole cells biomass of C. tropicalis with its partially purified PDC preparation for PAC biotransformation. The whole cells C. tropicalis PDC at 1.29 U mL-1 produced an overall concentration of 62.3 mM PAC, which was 68.4% higher when compared to partially purified enzyme preparation. The results suggest that the valorization of lignocellulosic residues into bioethanol and PAC will not only aid in mitigating the environmental challenge posed by their surroundings but also has the potential to improve the bioeconomy.
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Li YN, Zhang SB, Lv YY, Zhai HC, Cai JP, Hu YS. Mechanisms underlying the inhibitory effects of linalool on Aspergillus flavus spore germination. Appl Microbiol Biotechnol 2022; 106:6625-6640. [PMID: 36097174 DOI: 10.1007/s00253-022-12172-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/27/2022] [Accepted: 08/30/2022] [Indexed: 11/30/2022]
Abstract
Biogenic volatile organic compounds hold remarkable potential for controlling fungal decay in agro- and food products. Recently, we reported that linalool, the major volatile component of the Zanthoxylum schinifolium pericarp, showed great potential as a biofumigant to control Aspergillus flavus growth in postharvest grains. In this study, the inhibitory effects of linalool on A. flavus growth in stored grains and its underlying mechanism were investigated through transcriptomic and biochemical analyses. Linalool vapor at 800 μL/L can effectively prevent A. flavus growth in 22% moisture wheat grains. Linalool at 2 μL/mL completely inhibited the germination of A. flavus spores, and 10 μL/mL caused spore death. Scanning electron microscopy revealed that linalool treatment caused wrinkling and spore breakage. Transcriptomics showed that 3806 genes were significantly differentially expressed in A. flavus spores exposed to 2 μL/mL linalool, predominantly showing enrichment regarding the ribosome, DNA replication, glutathione metabolism, peroxisome, and MAPK signaling pathways. Flow cytometry showed that linalool treatment caused hyperpolarization of mitochondrial membrane potential. 4,6-Diamidino-2-phenylindole staining indicated that linalool caused DNA fragmentation in A. flavus spores, and monodansylcadaverine staining confirmed that linalool induced autophagy in A. flavus spores. We thus propose that linalool can damage the plasma membrane, cause mitochondrial dysfunction and DNA damage, and induce autophagy in A. flavus spores. These findings considerably improve our understanding of the mechanisms underlying the inhibitory effects of linalool on A. flavus, which is crucial regarding the development of applications to prevent postharvest grain spoilage due to A. flavus infestations. KEY POINTS: • The inhibitory potency of linalool on A. flavus spore germination was determined. • Transcriptomic analyses were performed to identify differentially expressed genes of A. flavus exposed to linalool. • A functional mechanism underlying the inhibitory effects of linalool on A. flavus spore germination is proposed.
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Affiliation(s)
- Yan-Nan Li
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, 450001, People's Republic of China
| | - Shuai-Bing Zhang
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, 450001, People's Republic of China.
| | - Yang-Yong Lv
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, 450001, People's Republic of China
| | - Huan-Chen Zhai
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, 450001, People's Republic of China
| | - Jing-Ping Cai
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, 450001, People's Republic of China
| | - Yuan-Sen Hu
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, 450001, People's Republic of China
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Papanikolaou NE, Kavallieratos NG, Iliopoulos V, Evergetis E, Skourti A, Nika EP, Haroutounian SA. Essential Oil Coating: Mediterranean Culinary Plants as Grain Protectants against Larvae and Adults of Tribolium castaneum and Trogoderma granarium. Insects 2022; 13:165. [PMID: 35206738 PMCID: PMC8874495 DOI: 10.3390/insects13020165] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 01/25/2022] [Accepted: 01/31/2022] [Indexed: 02/04/2023]
Abstract
Simple Summary The protection of stored agricultural products has been established as a global priority serving both food safety and security. Toxicity and residual issues of synthetic insecticides shifted the research focus towards natural pest control agents. In this context, six edible plants were selected for the conduction of a novel bioprospecting effort aiming to identify potential control agents against the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) and the khapra beetle, Trogoderma granarium Everts (Coleoptera: Dermestidae). The proposed bioprospecting effort aims to identify the chemodiversity of essential oils (EOs) and exploit the potential of EO-based microemulsion (ME) coating as alternative tools for the management of the tested stored-product insects and the concomitant postharvest losses. Elevated toxicity was recorded against T. castaneum larvae and T. granarium adults. The fact that these EO-based MEs originate from culinary plants renders them safe for human consumption. The present study pioneers the utilization of EO-based MEs as grain protectants in the form of grain coating. Abstract Postharvest agricultural losses constitute a major food security risk. In contrast, postharvest protection is strongly linked with food safety. The present study aims to develop novel postharvest protection tools through a bioprospecting protocol utilizing edible essential oils (EOs) as grain coatings. For this purpose, six Mediterranean culinary plants were selected for evaluation. The EOs of juniper, Juniperus phoenicea L. (Pinales: Cupressaceae), marjoram, Origanum majorana L. (Lamiales: Lamiaceae), oregano, Origanum vulgare ssp. hirtum (Link) A.Terracc. (Lamiales: Lamiaceae), bay laurel, Laurus nobilis L. (Laurales: Lauraceae) and tarhan, Echinophora tenuifolia ssp. sibthorpiana (Guss.) Tutin (Apiales: Apiaceae) were retrieved through steam distillation, while lemon, Citrus limon (L.) Osbeck (Sapindales: Rutaceae) EO was retrieved through cold press extraction. All EOs were formulated to microemulsions (MEs) and applied uniformly as a coating on wheat against larvae and adults of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) and Trogoderma granarium Everts (Coleoptera: Dermestidae). All EO-based MEs have been evaluated for the first time as grain coatings. They caused moderate to high mortality to T. castaneum larvae (67.8–93.3% 14 days post-exposure) and T. granarium adults (70.0–87.8% after 7 days of exposure). Citrus limon, O. majorana and E. tenuifolia ssp. sibthorpiana EO-based MEs were the most efficient against T. castaneum larvae, by exhibiting 93.3%, 91.1% and 90.0% mortality 14 days post-exposure, respectively. Origanum majorana, L. nobilis and J. phoenicea EO-based MEs were the most efficient against T. granarium adults, exhibiting 87.8%, 84.4% and 83.3% mortality after 7 days of exposure, respectively. These results indicate that EO-based ME coating is a potent tool against the tested postharvest pests.
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Torrijos R, de Melo Nazareth T, Vila-Donat P, Mañes J, Meca G. Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B1 and B2 by Fusarium verticillioides in Corn Ears. Toxins (Basel) 2022; 14:toxins14020080. [PMID: 35202108 PMCID: PMC8880755 DOI: 10.3390/toxins14020080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/08/2022] [Accepted: 01/18/2022] [Indexed: 12/10/2022] Open
Abstract
Corn (Zea mays) is a worldwide crop subjected to infection by toxigenic fungi such as Fusarium verticillioides during the pre-harvest stage. Fusarium contamination can lead to the synthesis of highly toxic mycotoxins, such as Fumonisin B1 (FB1) and Fumonisin B2 (FB2), which compromises human and animal health. The work aimed to study the antifungal properties of fermented yellow and oriental mustard extracts using nine lactic acid bacteria (LAB) in vitro. Moreover, a chemical characterization of the main phenolic compounds and organic acids were carried out in the extracts. The results highlighted that the yellow mustard, fermented by Lactiplantibacillus plantarum strains, avoided the growth of Fusarium spp. in vitro, showing Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values, ranging from 7.8 to 15.6 g/L and 15.6 to 31.3 g/L, respectively. Then, the lyophilized yellow mustard fermented extract by L. plantarum TR71 was applied through spray-on corn ears contaminated with F. verticillioides to study the antimycotoxigenic activity. After 14 days of incubation, the control contained 14.71 mg/kg of FB1, while the treatment reduced the content to 1.09 mg/kg (92.6% reduction). Moreover, no FB2 was observed in the treated samples. The chemical characterization showed that lactic acid, 3-phenyllactic acid, and benzoic acid were the antifungal metabolites quantified in higher concentrations in the yellow mustard fermented extract with L. plantarum TR71. The results obtained confirmed the potential application of fermented mustard extracts as a solution to reduce the incidence of mycotoxins in corn ears.
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Abstract
The biopreservation of beer, using only antimicrobial agents of natural origin to ensure microbiological stability, is of great scientific and commercial interest. This review article highlights progress in the biological preservation of beer. It describes the antimicrobial properties of beer components and microbiological spoilage risks. It discusses novel biological methods for enhancing beer stability, using natural antimicrobials from microorganisms, plants, and animals to preserve beer, including legal restrictions. The future of beer preservation will involve the skilled knowledge-based exploitation of naturally occurring components in beer, supplementation with generally regarded as safe antimicrobial additives, and mild physical treatments.
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Affiliation(s)
- Edyta Kordialik-Bogacka
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska Street, 90-530 Lodz, Poland.
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Lee SY, In J, Chung M, Min SC. Microbial decontamination of particulate food using a pilot-scale atmospheric plasma jet treatment system. J FOOD ENG 2021; 294:110436. [DOI: 10.1016/j.jfoodeng.2020.110436] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Wu Y, Cheng J, Sun D. Blocking and degradation of aflatoxins by cold plasma treatments: Applications and mechanisms. Trends Food Sci Technol 2021; 109:647-61. [DOI: 10.1016/j.tifs.2021.01.053] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Ibáñez MD, Blázquez MA. Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review. Plants (Basel) 2020; 10:E44. [PMID: 33379197 PMCID: PMC7823572 DOI: 10.3390/plants10010044] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/23/2020] [Accepted: 12/24/2020] [Indexed: 11/16/2022]
Abstract
Curcuma longa L. rhizome essential oil is a valuable product in pharmaceutical industry due to its wide beneficial health effects. Novel applications in the agri-food industry where more sustainable extraction processes are required currently and safer substances are claimed for the consumer are being investigated. This review provides information regarding the conventional and recent extraction methods of C. longa rhizome oil, their characteristics and suitability to be applied at the industrial scale. In addition, variations in the chemical composition of C. longa rhizome and leaf essential oils regarding intrinsic and extrinsic factors and extraction methods are also analysed in order to select the most proper to obtain the most efficient activity. Finally, the potential applications of C. longa rhizome oil in the agri-food industry, such as antimicrobial, weedicide and a food preservative agent, are included. Regarding the data, C. longa rhizome essential oil may play a special role in the agri-food industry; however, further research to determine the application threshold so as not to damage crops or affect the organoleptic properties of food products, as well as efficient encapsulation techniques, are necessary for its implementation in global agriculture.
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Affiliation(s)
| | - María Amparo Blázquez
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Avd. Vicent Andrés Estellés s/n, 46100 Burjassot, València, Spain;
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Schaarschmidt S, Fauhl-Hassek C. The fate of mycotoxins during secondary food processing of maize for human consumption. Compr Rev Food Sci Food Saf 2020; 20:91-148. [PMID: 33443798 DOI: 10.1111/1541-4337.12657] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 07/26/2020] [Accepted: 09/21/2020] [Indexed: 12/16/2022]
Abstract
Mycotoxins are naturally occurring fungal metabolites that are associated with health hazards and are widespread in cereals including maize. The most common mycotoxins in maize that occur at relatively high levels are fumonisins (FBs), zearalenone, and aflatoxins; furthermore, other mycotoxins such as deoxynivalenol and ochratoxin A are frequently present in maize. For these toxins, maximum levels are laid down in the European Union (EU) for maize raw materials and maize-based foods. The current review article gives a comprehensive overview on the different mycotoxins (including mycotoxins not regulated by EU law) and their fate during secondary processing of maize, based on the data published in the scientific literature. Furthermore, potential compliance with the EU maximum levels is discussed where appropriate. In general, secondary processing can impact mycotoxins in various ways. Besides changes in mycotoxin levels due to fractionation, dilution, and/or concentration, mycotoxins can be affected in their chemical structure (causing degradation or modification) or be released from or bound to matrix components. In the current review, a special focus is set on the effect on mycotoxins caused by different heat treatments, namely, baking, roasting, frying, (pressure) cooking, and extrusion cooking. Production processes involving multiple heat treatments are exemplified with the cornflakes production. For that, potential compliance with FB maximum levels was assessed. Moreover, effects of fermentation of maize matrices and production of maize germ oil are covered by this review.
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Affiliation(s)
- Sara Schaarschmidt
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Carsten Fauhl-Hassek
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
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Salman M, Tariq A, Ijaz A, Naheed S, Hashem A, Abd_Allah EF, Soliman MH, Javed MR. In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize ( Zea mays L.). Molecules 2020; 25:E4685. [PMID: 33066377 PMCID: PMC7587371 DOI: 10.3390/molecules25204685] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/06/2020] [Accepted: 10/08/2020] [Indexed: 12/19/2022] Open
Abstract
Lactic acid bacteria (LAB) can synthesize antimicrobial compounds (AMCs) with nutritional and bioprotective properties in crops and food products. In the current study, AMCs of Lactobacillus coryniformis BCH-4 were evaluated to control fungal spoilage in maize grains. On maize grains treated with 75%-100% (v/v) concentrated AMCs, no fungal growth was observed even after 72 h of Aspergillus flavus inoculation. Proximate analysis of treatments A1 (raw grains), A2 (A. flavus inoculated grains) and A3 (A. flavus + AMCs inoculated grains) revealed that moisture was significantly (p ≤ 0.05) high in A2 than A3 and A1. Meanwhile, protein, fat, fiber and ash contents were significantly decreased in A2 compared to A1 and A3. Moreover, β-carotene contents were not statistically different between A1 and A3, while in A2 it was significantly decreased. HPLC analysis revealed the presence of 2-oxopropanoic acid, 2-hydroxypropane-1,2,3-tricarboxylic acid, 2-hydroxybutanedioic acid, 2-hydroxypropanoic acid, propanedioic acid and butanedioic acid, which also showed antifungal activity against Aspergillus flavus. FTIR spectroscopy revealed the presence of hydroxyl, carbonyl and ester-groups along with organic and fatty acids, thereby indicating their participation in inhibitory action. Furthermore, the AMCs were found to be a good alternative to chemical preservatives, thereby not only preserving the nutritive qualities but increasing the shelf life as well.
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Affiliation(s)
- Mahwish Salman
- Department of Biochemistry, Government College University Faisalabad (GCUF), Allama Iqbal Road, Faisalabad 38000, Pakistan; (M.S.); (A.T.)
| | - Anam Tariq
- Department of Biochemistry, Government College University Faisalabad (GCUF), Allama Iqbal Road, Faisalabad 38000, Pakistan; (M.S.); (A.T.)
- Department of Bioinformatics and Biotechnology, Government College University Faisalabad (GCUF), Allama Iqbal Road, Faisalabad 38000, Pakistan;
| | - Anam Ijaz
- Department of Bioinformatics and Biotechnology, Government College University Faisalabad (GCUF), Allama Iqbal Road, Faisalabad 38000, Pakistan;
| | - Shazia Naheed
- Department of Chemistry, Government College University Faisalabad (GCUF), Allama Iqbal Road, Faisalabad 38000, Pakistan;
| | - Abeer Hashem
- Botany and Microbiology Department, College of Science, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia;
- Mycology and Plant Disease Survey Department, Plant Pathology Research Institute, ARC, Giza 12511, Egypt
| | - Elsayed Fathi Abd_Allah
- Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia;
| | - Mona H. Soliman
- Botany and Microbiology Department, Faculty of Science, Cairo University, Giza 12613, Egypt;
| | - Muhammad Rizwan Javed
- Department of Bioinformatics and Biotechnology, Government College University Faisalabad (GCUF), Allama Iqbal Road, Faisalabad 38000, Pakistan;
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16
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Misra NN, Yadav B, Roopesh MS, Jo C. Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications. Compr Rev Food Sci Food Saf 2018; 18:106-120. [PMID: 33337013 DOI: 10.1111/1541-4337.12398] [Citation(s) in RCA: 133] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 09/01/2018] [Accepted: 09/10/2018] [Indexed: 12/30/2022]
Abstract
Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf-life. The activated chemical species of cold plasma can act rapidly against micro-organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf-life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.
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Affiliation(s)
- N N Misra
- Center for Crops Utilization Research, Iowa State Univ., Ames, IA, USA
| | - Barun Yadav
- Dept. of Agricultural, Food & Nutritional Science, Univ. of Alberta, Canada
| | - M S Roopesh
- Dept. of Agricultural, Food & Nutritional Science, Univ. of Alberta, Canada
| | - Cheorun Jo
- Dept. of Agricultural Biotechnology, Center for Food & Bioconvergence, Research Inst. of Agriculture & Life Science, Seoul National Univ., Seoul, 08826, South Korea.,Inst. of Green Bio Science and Technology, Seoul National Univ., Pyeongchang, 25354, South Korea
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