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Jakopović Ž, Valinger D, Hanousek Čiča K, Mrvčić J, Domijan AM, Čanak I, Kostelac D, Frece J, Markov K. A Predictive Assessment of Ochratoxin A's Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks. Foods 2024; 13:408. [PMID: 38338543 PMCID: PMC10855555 DOI: 10.3390/foods13030408] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
The aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts. In addition to the above, artificial neural networks (ANN) were used to predict the effects of different OTA concentrations on the fermentation ability of yeasts and oxidative stress parameters. The obtained results indicate a negative influence of OTA (4 µg mL-1) on ethanol production after 12 h. For example, K. marxianus produced 1.320 mg mL-1 of ethanol, while in the control sample 1.603 µg mL-1 of ethanol was detected. However, after 24 h, OTA had no negative effect on ethanol production, since it was higher (7.490 and 3.845 mg mL-1) in comparison to control samples. Even low concentrations of OTA affect GSH concentrations, with the highest being detected after 12 and 24 h (up to 16.54 µM), while MDA concentrations are affected by higher OTA concentrations, with the highest being detected at 24 h (1.19 µM). The obtained results with the use of ANNs showed their potential for quantification purposes based on experimental data, while the results of ANN prediction models have shown to be useful for predictions of what outcomes different concentrations of OTA that were not part of experiment will have on the fermentation capacity and oxidative stress parameters of yeasts.
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Affiliation(s)
- Željko Jakopović
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Davor Valinger
- Laboratory for Measurement, Control and Automatisation, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Karla Hanousek Čiča
- Laboratory for Fermentation and Yeast Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.H.Č.); (J.M.)
| | - Jasna Mrvčić
- Laboratory for Fermentation and Yeast Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.H.Č.); (J.M.)
| | - Ana-Marija Domijan
- Department of Pharmaceutical Botany, Faculty of Pharmacy and Biochemistry, University of Zagreb, Schrottova 39, 10000 Zagreb, Croatia;
| | - Iva Čanak
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Deni Kostelac
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Jadranka Frece
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Ksenija Markov
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
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Mastanjević K, Kovačević D, Nešić K, Krstanović V, Habschied K. Traditional Meat Products-A Mycotoxicological Review. Life (Basel) 2023; 13:2211. [PMID: 38004351 PMCID: PMC10671907 DOI: 10.3390/life13112211] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/03/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Traditional meat products are commonly produced in small family businesses. However, big industries are also involved in the production of this kind of product, especially since a growing number of consumers crave the traditional taste and aromas. The popularization of original and organic products has resulted in a return to traditional production methods. Traditional meat products are produced worldwide. However, in such (domesticated) conditions there is a potential danger for mycotoxin contamination. This review aims to present the sources of mycotoxins in traditional meat products, the most common mycotoxins related to such meat products, and future prospects regarding the suppression of their occurrence. Special attention should be paid to reducing the transfer of mycotoxins via the food chain from animal feed to animals to humans (stable-to-table principle), which is also described in this review. Other sources of mycotoxins (spices, environment, etc.) should also be monitored for mycotoxins in traditional production. The importance of monitoring and regulating mycotoxins in meat products, especially in traditional meat products, is slowly being recognized by the institutions and hopefully, in the future, can deliver legally regulated limits for such products. This is especially important since meat products are available to the general population and can seriously affect human health.
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Affiliation(s)
- Krešimir Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Dragan Kovačević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Ksenija Nešić
- Food and Feed Department, Institute of Veterinary Medicine of Serbia, Smolućska 11, 11070 Beograd, Serbia;
| | - Vinko Krstanović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Kristina Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
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Pleadin J, Lešić T, Milićević D, Markov K, Šarkanj B, Vahčić N, Kmetič I, Zadravec M. Pathways of Mycotoxin Occurrence in Meat Products: A Review. Processes (Basel) 2021; 9:2122. [DOI: 10.3390/pr9122122] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Documented cases of mycotoxin occurrence in meat products call for further research into potential contamination sources, especially given an ever more increasing consumption of these nutritionally rich products. These foodstuffs can be contaminated with mycotoxins through three pathways: contaminated spices and other raw materials, mycotoxin-producing moulds present on the surface of dry-cured meat products, and carry-over effect from farm animals exposed to contaminated feed. In order to establish meat products’ mycotoxin contamination more precisely, the concentrations of all mycotoxins of relevance for these products should be determined. This manuscript reviews data on major mycotoxins present in different types of meat products, and discusses the contamination pathways, contamination levels and control & preventative measures.
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Khalil OAA, Hammad AA, Sebaei AS. Aspergillus flavus and Aspergillus ochraceus inhibition and reduction of aflatoxins and ochratoxin A in maize by irradiation. Toxicon 2021; 198:111-120. [PMID: 33961848 DOI: 10.1016/j.toxicon.2021.04.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/22/2021] [Accepted: 04/29/2021] [Indexed: 11/19/2022]
Abstract
Grains are susceptible to contamination by molds; some cause spoilage and others produce certain mycotoxins that cause a serious health threat to humans and animals. Aspergillus flavus and Aspergillus ochraceus and their mycotoxins, aflatoxins and ochratoxin A, are natural contaminants of various agricultural commodities. Control of these molds and their mycotoxins in food commodities is of utmost importance; therefore, the target of this research was to explore the effects of gamma irradiation doses on the growth of A. flavus and A. ochraceus in artificially inoculated yellow maize as well as on the production of aflatoxin B1, ochratoxin A, and the formation of toxins in maize. The irradiated dose of 6.0 kGy was found to completely inhibit the growth of the two molds, while a dose of 4.5 kGy reduced the production of their mycotoxins. Maximum degradation of the formed aflatoxins and ochratoxin A in maize occurred at 20 kGy, with best reduction rates of 40.1%, 33.3%, and 61.1% observed for aflatoxin B1, aflatoxin B2, and ochratoxin A, respectively. We recommend grains irradiation by gamma radiation at 6.0 kGy to decontaminate mycotoxin-producing molds before they produce mycotoxins. The study represents a proactive, efficient, and potent method for avoiding potential contamination of fungus during grains storage and transfer for one to two months.
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Affiliation(s)
- Ola A A Khalil
- Radiation Microbiology Department, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Ali A Hammad
- Radiation Microbiology Department, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Ahmed Salem Sebaei
- Agricultural Research Center, Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Food, Ministry of Agriculture, Giza, 12311, Egypt.
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Abstract
Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.
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Abstract
Mycotoxins represent secondary fungal metabolites not essential to the normal growth and reproduction of a fungus, but capable of causing biochemical, physiological and pathological changes in many species. Harmful effects of mycotoxins observed in humans and animals include carcinogenicity, teratogenicity, immune toxicity, neurotoxicity, hepatotoxicity, nephrotoxicity, reproductive and developmental toxicity, indigestion and so forth. These substances can be found in a variety of very important agricultural and food products, primarily dependent of product moisture content, and its water activity, relative air humidity, temperature, pH value, composition of the food matrix, the degree of its physical damage, and the presence of mold spores. Given that industrial processing has no significant effect on their reduction and in order to be able to vouch for the absence of mycotoxins, it is necessary to process foodstuffs under standardized and well-controlled conditions and to control each and every loop of the food production and storage chain. Preventative measures capable of reducing the contamination to the minimum must be in place and should be exercised by all means. In case that contamination does happen, methods for mycotoxin reduction or elimination should be implemented in dependence on a number of parameters such as properties of food or feed. Further research is needed in order to identify conditions that facilitate the growth of mycotoxin-producing fungi and develop effective preventative measures that can reduce contamination of food and feed as also to recognize possible synergistic effects of different mycotoxins in organism.
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Affiliation(s)
- Jelka Pleadin
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Zagreb, Croatia.
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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Domijan AM, Marjanović Čermak AM, Vulić A, Tartaro Bujak I, Pavičić I, Pleadin J, Markov K, Mihaljević B. Cytotoxicity of gamma irradiated aflatoxin B 1 and ochratoxin A. J Environ Sci Health B 2019; 54:155-162. [PMID: 30614388 DOI: 10.1080/03601234.2018.1536578] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Toxicity of gamma irradiated mycotoxins aflatoxin B1 (AFB1) and ochratoxin A (OTA) was investigated in vitro. AFB1 and OTA stock solutions (50 mM, in methanol) were gamma irradiated (5 and 10 kGy) and non-irradiated and irradiated mycotoxins solutions were tested for cytotoxicity on Pk15, HepG2 and SH-SY5Y cell lines (MTT assay, 1-500 μM concentration range; 24 h exposure). Degradation of mycotoxin molecules was examined by liquid chromatography tandem mass spectrometry (HPLC-MS/MS). AFB1 and OTA radiolytic products were less toxic than the parent mycotoxins to all of the tested cell lines. Gamma irradiation even at 5 kGy had effect on AFB1 and OTA molecules however, this effect was dependent on chemical structure of mycotoxin. Since gamma irradiation at low dose reduced initial level of both mycotoxins, and gamma irradiated mycotoxins had lower toxicity in comparison to non-irradiated mycotoxins, it can be concluded that gamma irradiation could be used as decontamination method.
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Affiliation(s)
- Ana-Marija Domijan
- a Faculty of Pharmacy and Biochemistry , University of Zagreb , Zagreb , Croatia
| | | | - Ana Vulić
- c Croatian Veterinary Institute , Zagreb , Croatia
| | | | - Ivan Pavičić
- b Institute for Medical Research and Occupational Health , Zagreb , Croatia
| | | | - Ksenija Markov
- e Faculty of Food Technology and Biotechnology , University of Zagreb , Zagreb , Croatia
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Pizzolato Montanha F, Anater A, Burchard JF, Luciano FB, Meca G, Manyes L, Pimpão CT. Mycotoxins in dry-cured meats: A review. Food Chem Toxicol 2018; 111:494-502. [DOI: 10.1016/j.fct.2017.12.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 12/01/2017] [Accepted: 12/03/2017] [Indexed: 12/11/2022]
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Calado T, Fernández-Cruz ML, Cabo Verde S, Venâncio A, Abrunhosa L. Gamma irradiation effects on ochratoxin A: Degradation, cytotoxicity and application in food. Food Chem 2018; 240:463-71. [PMID: 28946299 DOI: 10.1016/j.foodchem.2017.07.136] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 07/07/2017] [Accepted: 07/25/2017] [Indexed: 11/21/2022]
Abstract
Ochratoxin A (OTA) is one of the main mycotoxins that can be found in food. The use of gamma radiation is a technique for preserving food that may exert some effects on mycotoxins. OTA was irradiated in its dry form, in aqueous and in methanolic solutions, and in wheat flour, grape juice and wine. Additionally, the toxicity of OTA irradiated in water was tested. In aqueous solutions, more than 90% of the OTA was degraded by γ-radiation doses ≥2.5kGy, and a 2-fold reduction in OTA cytotoxicity was observed. In food matrices, the elimination of OTA by γ-radiation was found more difficult, as radiation doses of 30kGy eliminate at most 24% of the OTA. Higher moisture content of food matrices did not substantially increase OTA elimination. It is concluded that OTA is very sensitive to irradiation in water solutions but resistant in its dry form and in food matrices.
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Pleadin J, Zadravec M, Brnić D, Perković I, Škrivanko M, Kovačević D. Moulds and mycotoxins detected in the regional speciality fermented sausage ‘slavonski kulen’ during a 1-year production period. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:282-290. [DOI: 10.1080/19440049.2016.1266395] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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