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Comas Antón S, Moreno S, Molina G, Ballester R, Montes E, Luna M, Pascual M, Villalobos M, Meca G, Villà S. PO-1207 Partial breast irradiation with IORT using Xoft®. Experience at Catalan Institute of Oncology. Radiother Oncol 2022. [DOI: 10.1016/s0167-8140(22)03171-1] [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: 11/26/2022]
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2
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Escrivá L, Manyes L, Vila-Donat P, Font G, Meca G, Lozano M. Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria. Food Funct 2021; 12:11250-11261. [PMID: 34708849 DOI: 10.1039/d1fo02059e] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Microbial fermentation with lactic acid bacteria (LAB) is a natural food biopreservation method. Yellow mustard and milk whey are optimum substrates for LAB fermentation. The aim of the present study was to evaluate the bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey both with and without LAB fermentation. All extracts were subjected to a simulated digestion process. Total polyphenols, DL-3-phenyllactic acid (PLA), lactic acid, and the antioxidant activity were determined in the studied matrices before and after simulated digestion. Yellow mustard flour was significantly richer in total polyphenols, whereas significantly higher concentrations of PLA and lactic acid were observed in milk whey. Similar antioxidant activity was determined in both ingredients being in all cases strongly reduced after in vitro digestion. Higher bioaccessibility was found for polyphenols and PLA in milk whey. Transepithelial transport of total polyphenols was higher in yellow mustard flour compared to milk whey, reaching bioavailability values between 3-7% and 1-2%, respectively. PLA transepithelial transport was only significant in both fermented matrices with bioavailability around 4-6%. Transepithelial transport of lactic acid reached values of 31-34% (bioavailability ∼ 22%) and 15-78% (bioavailability ∼ 3%) in milk whey and yellow mustard flour, respectively. LAB fermentation showed beneficial effects on enriching extracts with PLA, lactic acid, and antioxidant activity, as well as increasing bioaccessibility of these acids in yellow mustard flour and total polyphenol bioavailability in milk whey. Results pointed to yellow mustard flour and milk whey as natural preservative ingredients used in the food industry, especially when fermented with LAB.
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Affiliation(s)
- L Escrivá
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
| | - L Manyes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
| | - P Vila-Donat
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
| | - G Font
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
| | - G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
| | - M Lozano
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
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3
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Luz C, D'Opazo V, Quiles J, Romano R, Mañes J, Meca G. Biopreservation of tomatoes using fermented media by lactic acid bacteria. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109618] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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4
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Izzo L, Luz C, Ritieni A, Mañes J, Meca G. Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread. J Dairy Sci 2020; 103:5906-5915. [DOI: 10.3168/jds.2019-17547] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Accepted: 02/28/2020] [Indexed: 12/27/2022]
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5
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Luz C, D'Opazo V, Mañes J, Meca G. Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by
Lactobacillus
strains. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14126] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- C. Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy University of Valencia Burjassot Spain
| | - V. D'Opazo
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy University of Valencia Burjassot Spain
| | - J. Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy University of Valencia Burjassot Spain
| | - G. Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy University of Valencia Burjassot Spain
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6
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Luz C, Torrijos R, Quiles JM, Mañes J, Meca G. Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine. FOOD SCI TECHNOL INT 2019; 25:295-302. [PMID: 30638060 DOI: 10.1177/1082013218823136] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory concentrations and minimal fungicidal concentrations of ɛ-polylysine were determined against Penicillium roqueforti, Penicillium nordicum, and Penicillium solitum. Then, polylysine was tested as surface antimicrobial for the preservation of mozzarella slice cheese inoculated with these Penicillium spp. and stored in plastic trays during 25 days. The minimal inhibitory concentrations calculated for the three fungi tested were of 60 mg/l whereas the minimal fungicidal concentrations detected were of 125-10,000 mg/l. The shelf life observed for the control experiments was of 15 days, and just using the ɛ-polylysine at 0.00625, 0.0125, and 0.025% was evidenced a shelf life increment in comparison with the control of 1-3 days.
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Affiliation(s)
- C Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - R Torrijos
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - J M Quiles
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - J Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
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7
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Tracz BL, Bordin K, Bocate KCP, Hara RV, Luz C, Macedo REF, Meca G, Luciano FB. Devices containing allyl isothiocyanate against the growth of spoilage and mycotoxigenic fungi in mozzarella cheese. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13779] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- B. L. Tracz
- School of Life Sciences; Pontifícia Universidade Católica do Paraná; Curitiba Brazil
| | - K. Bordin
- School of Life Sciences; Pontifícia Universidade Católica do Paraná; Curitiba Brazil
| | - K. C. P. Bocate
- School of Life Sciences; Pontifícia Universidade Católica do Paraná; Curitiba Brazil
| | - R. V. Hara
- School of Life Sciences; Pontifícia Universidade Católica do Paraná; Curitiba Brazil
| | - C. Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy; University of Valencia; Burjassot Spain
| | - R. E. F. Macedo
- School of Life Sciences; Pontifícia Universidade Católica do Paraná; Curitiba Brazil
| | - G. Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy; University of Valencia; Burjassot Spain
| | - F. B. Luciano
- School of Life Sciences; Pontifícia Universidade Católica do Paraná; Curitiba Brazil
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8
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Saladino F, Posarelli E, Luz C, Luciano F, Rodriguez-Estrada M, Mañes J, Meca G. Influence of probiotic microorganisms on aflatoxins B 1 and B 2 bioaccessibility evaluated with a simulated gastrointestinal digestion. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.01.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Luz C, Izzo L, Graziani G, Gaspari A, Ritieni A, Mañes J, Meca G. Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains ofLactobacillus plantarum. Food Funct 2018; 9:3688-3697. [DOI: 10.1039/c8fo00535d] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The aim of this study was to evaluate the biological and antimicrobial activities of commercial freeze-dried whey fermented by lactic acid bacteria in order to valorize this high polluting liquid waste of the dairy industry.
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Affiliation(s)
- C. Luz
- Laboratory of Food Chemistry and Toxicology
- Faculty of Pharmacy
- University of Valencia
- 46100 Burjassot
- Spain
| | - L. Izzo
- Department of Pharmacy
- Faculty of Pharmacy
- University of Naples “Federico II”
- 80131 Napoli
- Italy
| | - G. Graziani
- Department of Pharmacy
- Faculty of Pharmacy
- University of Naples “Federico II”
- 80131 Napoli
- Italy
| | - A. Gaspari
- Department of Pharmacy
- Faculty of Pharmacy
- University of Naples “Federico II”
- 80131 Napoli
- Italy
| | - A. Ritieni
- Department of Pharmacy
- Faculty of Pharmacy
- University of Naples “Federico II”
- 80131 Napoli
- Italy
| | - J. Mañes
- Laboratory of Food Chemistry and Toxicology
- Faculty of Pharmacy
- University of Valencia
- 46100 Burjassot
- Spain
| | - G. Meca
- Laboratory of Food Chemistry and Toxicology
- Faculty of Pharmacy
- University of Valencia
- 46100 Burjassot
- Spain
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10
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Luz C, Calpe J, Saladino F, Luciano FB, Fernandez‐Franzón M, Mañes J, Meca G. Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread. J FOOD PROCESS PRES 2018; 42:e13370. [PMID: 29456275 PMCID: PMC5811908 DOI: 10.1111/jfpp.13370] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 03/28/2017] [Accepted: 04/07/2017] [Indexed: 12/01/2022]
Abstract
ɛ-Poly-l-lysine (ɛ-PL) is a cationic peptide with a broad-spectrum antimicrobial activity. This study investigates the use of ɛ-PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of ɛ-Poly-l-lysine (ɛ-PL) was determined in solid medium against Aspergillus parasiticus (AFs producer) and Penicillium expansum. Then, biofilms were tested as antimicrobial devices for the preservation of bread loaf inoculated with A. parasiticus CECT 2681 and P. expansum CECT 2278. Shelf life and AFs content were examined. Biofilms with concentrations of ɛ-PL less than 1.6 mg/cm2 showed no fungal growth inhibition in solid medium, while the antifungal activity of the films with greater than 1.6 mg/cm2 of ɛ-PL was dose dependent. The shelf life of bread inoculated with A. parasiticus was increased by 1 day with the use of films containing 1.6-6.5 mg ɛ-PL/cm2, while shelf life of bread tainted with P. expansum was increased by 3 day with 6.5 mg ɛ-PL/cm2. AFs production was greatly inhibited by ɛ-PL biofilms (93-100%). Thus, ɛ-PL biofilms could be potentially used as antimicrobial device during bread storage as a natural alternative to the synthetic preservatives. Practical applications Ɛ-Polylysin is a natural substance from microbial metabolism. Polylysine has a function to prevent a microbe from proliferating by ionic adsorption in the microbe. ɛ-polylysine has a wide antibacterial spectrum and has an obvious lethal effect on Gram-positive and Gram-negative bacteria, yeast, mold, viruses, etc. It has a good antibacterial effect on the Gram-negative bacteria E. coli and Salmonellae, which are difficult to control with other natural preservatives. ɛ-Polylysine has already been used generally as a food additive in Japan, Korea and other part of world. In the United States, FDA has recognized the polylysine as a GRAS material. Considered the positive results obtained in the study, this compound could be used for the production of antimicrobial biofilms, applied as separator slices in the loaf bread production, to prevent the growth of the mycotoxigenic fungi A. parasiticus and P. expansum, contributing to reduce the use of the synthetically preservatives in bakery industry and also of the negative impact that these compounds could generate on the health of the end users.
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Affiliation(s)
- C. Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
| | - J. Calpe
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
| | - F. Saladino
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
| | - Fernando B. Luciano
- School of Life SciencesPontifícia Universidade Católica do ParanáCuritibaParanáBrasil
| | - M. Fernandez‐Franzón
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
| | - J. Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
| | - G. Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of Valencia, Av. Vicent Andrés Estellés s/nBurjassot, 46100Spain
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11
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Luz C, Saladino F, Luciano F, Mañes J, Meca G. In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.053] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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12
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Luz C, Saladino F, Luciano FB, Mañes J, Meca G. Occurrence, toxicity, bioaccessibility and mitigation strategies of beauvericin, a minor Fusarium mycotoxin. Food Chem Toxicol 2017; 107:430-439. [PMID: 28720287 DOI: 10.1016/j.fct.2017.07.032] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [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: 06/12/2017] [Revised: 07/13/2017] [Accepted: 07/14/2017] [Indexed: 10/19/2022]
Abstract
Emerging Fusarium mycotoxins include the toxic secondary metabolites fusaproliferin, enniatins, beauvericin (BEA), and moniliform. BEA is produced by some entomo- and phytopathogenic Fusarium species and occurs naturally on corn and corn-based foods and feeds infected by Fusarium spp. BEA has shown various biological activities (antibacterial, antifungal, and insecticidal) and possesses toxic activity, including the induction of apoptosis, increase cytoplasmic calcium concentration and lead to DNA fragmentation in mammalian cell lines. Cereals food processing has an important effect on mycotoxin stability, leading to less-contaminated food compared to the raw materials. Different industrial processes have shown to be effective practices to reduce BEA contents due to thermal food processing applied, such as cooking, boiling, baking, frying, roasting and pasteurization. Some studies demonstrated the capacity of lactic acid bacteria to reduce the presence of the BEA in model solution and in food chain through fermentation processes, modifying this mycotoxin in a less toxic derivate. Prebiotic and probiotic ingredient can modulate the bioaccessibility of BEA reducing the risk of intake of this minor Fusarium mycotoxin. This review summarizes the existing data on occurrence, toxicity and especially on BEA reduction strategies in food and feed such as chemical reduction, biocontrol and food processing.
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Affiliation(s)
- C Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 4610, Burjassot, Spain
| | - F Saladino
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 4610, Burjassot, Spain
| | - F B Luciano
- School of Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba, Paraná, Brazil
| | - J Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 4610, Burjassot, Spain
| | - G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 4610, Burjassot, Spain.
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13
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Bordin K, Saladino F, Fernández-Blanco C, Ruiz MJ, Mañes J, Fernández-Franzón M, Meca G, Luciano FB. Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro. Food Chem 2016; 217:648-654. [PMID: 27664682 DOI: 10.1016/j.foodchem.2016.09.044] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [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: 12/22/2015] [Revised: 07/19/2016] [Accepted: 09/06/2016] [Indexed: 11/28/2022]
Abstract
This study investigates the reduction of zearalenone (ZEA) and α-zearalenol (α-ZOL) on a solution model using allyl isothiocyanate (AITC) and also determines the bioaccessibility and bioavailability of the reaction products isolated and identified by MS-LIT. Mycotoxin reductions were dose-dependent, and ZEA levels decreased more than α-ZOL, ranging from 0.2 to 96.9% and 0 to 89.5% respectively, with no difference (p⩽0.05) between pH 4 and 7. Overall, simulated gastric bioaccessibility was higher than duodenal bioaccessibility for both mycotoxins and mycotoxin-AITC conjugates, with duodenal fractions representing ⩾63.5% of the original concentration. Simulated bioavailability of reaction products (α-ZOL/ZEA-AITC) were lower than 42.13%, but significantly higher than the original mycotoxins. The cytotoxicity of α-ZOL and ZEA in Caco-2/TC7 cells was also evaluated, with toxic effects observed at higher levels than 75μM. Further studies should be performed to evaluate the toxicity and estrogenic effect of α-ZOL/ZEA-AITC.
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Affiliation(s)
- K Bordin
- School of Life Sciences, Pontifícia Universidade Católica, Rua Imaculada Conceição 1155, 80215-910 Curitiba, Paraná, Brazil.
| | - F Saladino
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - C Fernández-Blanco
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - M J Ruiz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - J Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - M Fernández-Franzón
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - F B Luciano
- School of Life Sciences, Pontifícia Universidade Católica, Rua Imaculada Conceição 1155, 80215-910 Curitiba, Paraná, Brazil.
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Saladino F, Manyes Font L, Meca G, Fernández-Franzón M. In vitro antimicrobial activity of bioactive compounds from plants against mycotoxigenic fungi. Toxicol Lett 2015. [DOI: 10.1016/j.toxlet.2015.08.260] [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: 11/17/2022]
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15
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Manyes L, Luciano FB, Mañes J, Meca G. In vitro antifungal activity of allyl isothiocyanate (AITC) against Aspergillus parasiticus and Penicillium expansum and evaluation of the AITC estimated daily intake. Food Chem Toxicol 2015; 83:293-9. [PMID: 26140951 DOI: 10.1016/j.fct.2015.06.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [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: 04/09/2015] [Revised: 06/08/2015] [Accepted: 06/16/2015] [Indexed: 10/23/2022]
Abstract
Isothiocyanates (ITCs) are natural compounds derived from cruciferous vegetables produced by enzymatic conversion of metabolites called glucosinolates. They are potentially useful antimicrobial compounds for food applications have been shown to be promising agents against cancer in human cell culture, animal models, and in epidemiological studies. In this study, the antifungal activity of the allyl isothiocyanate (AITC) was evaluated on two mycotoxigenic fungi as Aspergillus parasiticus and Penicillium expnsum, aflatoxins (AFs) and patulin (PAT) producers, employing an assay on solid medium. Also an approximation of the risk evaluation associated to the intake of food treated with the AITC to reduce the risk of fungi spoilage has been evaluated. On solid medium and after 20 days incubation the strain of Penicillium expansum was inhibited with AITC quantities highest than 50 mg, whereas the strain of A. parasiticus was sensible to AITC doses highest than 5 mg. The analysis of the risk assessment associated to the intake of several food classes treated with the bioactive compound AITC to prevent fungi spoilage evidenced that this product can be considered as safe due that the estimated daily intakes (EDIs) are always lower than the AITC Admissible Daily intake (ADI).
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Affiliation(s)
- L Manyes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - F B Luciano
- School of Agricultural Sciences and Veterinary Medicine, Pontifícia Universidade Católica do Paraná, BR 376 Km 14, São José dos Pinhais, PR 83010-500, Brazil
| | - J Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
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16
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Covarelli L, Beccari G, Prodi A, Generotti S, Etruschi F, Meca G, Juan C, Mañes J. Biosynthesis of beauvericin and enniatins in vitro by wheat Fusarium species and natural grain contamination in an area of central Italy. Food Microbiol 2015; 46:618-626. [DOI: 10.1016/j.fm.2014.09.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2014] [Revised: 09/15/2014] [Accepted: 09/18/2014] [Indexed: 11/17/2022]
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17
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Hontanaya C, Meca G, Luciano F, Mañes J, Font G. Inhibition of aflatoxin B1, B2, G1 and G2 production by Aspergillus parasiticus in nuts using yellow and oriental mustard flours. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Manzini M, Rodriguez-Estrada M, Meca G, Mañes J. Reduction of beauvericin and enniatins bioaccessibility by prebiotic compounds, evaluated in static and dynamic simulated gastrointestinal digestion. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
The aim of this study was to investigate the influence of prebiotic compounds (cellulose and inulin), food ingredients (milk whey, β-lactoglobulin and calcium caseinate) and several probiotic microorganisms on the bioaccessibility of beauvericin (BEA), enniatins (ENs A, A1, B, B1), deoxynivalenol (DON) and zearalenone (ZEA) present in wheat crispy bread produced with wheat flour previously fermented with F. tricinctum, F. culmorum and G. zeae.
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Affiliation(s)
- M. Ferrer
- Laboratory of Food Chemistry and Toxicology
- Faculty of Pharmacy
- University of Valencia
- 46100 Burjassot
- Spain
| | - L. Manyes
- Laboratory of Food Chemistry and Toxicology
- Faculty of Pharmacy
- University of Valencia
- 46100 Burjassot
- Spain
| | - J. Mañes
- Laboratory of Food Chemistry and Toxicology
- Faculty of Pharmacy
- University of Valencia
- 46100 Burjassot
- Spain
| | - G. Meca
- Laboratory of Food Chemistry and Toxicology
- Faculty of Pharmacy
- University of Valencia
- 46100 Burjassot
- Spain
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Serrano A, Meca G, Font G, Ferrer E. Risk assessment of beauvericin, enniatins and fusaproliferin present in follow-up infant formula by in vitro evaluation of the duodenal and colonic bioaccessibility. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.014] [Citation(s) in RCA: 13] [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: 11/28/2022]
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21
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Roig M, Meca G, Marín R, Ferrer E, Mañes J. Antibacterial activity of the emerging Fusarium mycotoxins enniatins A, A₁, A₂, B, B₁, and B₄ on probiotic microorganisms. Toxicon 2014; 85:1-4. [PMID: 24751367 DOI: 10.1016/j.toxicon.2014.04.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [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: 09/10/2013] [Revised: 04/01/2014] [Accepted: 04/09/2014] [Indexed: 11/30/2022]
Abstract
Enniatins (ENs) are secondary metabolites produced by several Fusarium strains, chemically characterized as N-methylated cyclohexadepsipeptides. These compounds are known to act as antifungal and antibacterial agents, but they also possess anti-insect and phytotoxic properties. In this study, the antimicrobial effect of pure fractions of the bioactive compounds ENs A, A₁, A₂, B, B₁, and B₄ was tested towards nine probiotic microrganisms, twenty-two Saccharomyces cerevisiae strains and nine Bacillus subtilis strains. Antimicrobial analyses were carried out the disc-diffusion method using ENs concentrations ranging from 0.2 to 20,000 ng. Plates were incubated for 24 h at 37 °C before reading the diameter of the inhibition spots. ENs A, A₁, A₂, B, B₁ and B₄, were active against several microorganisms with inhibition halos ranging from 3 to 12 mm in diameter. The most active mycotoxin was the EN A₁, which reduced the microbial growth of 8 strains at the dose of 20,000 ng, with inhibition spots sized between 8 and 12 mm. ENs B and B₄ showed no antimicrobial activity towards the microorganisms tested at doses up to 20,000 ng per disc.
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Affiliation(s)
- M Roig
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - R Marín
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - E Ferrer
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - J Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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Manyes L, Ruiz M, Luciano F, Meca G. Bioaccessibility and bioavailability of fumonisin B2 and its reaction products with isothiocyanates through a simulated gastrointestinal digestion system. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.056] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Serrano A, Meca G, Font G, Ferrer E. Degradation study of enniatins by liquid chromatography–triple quadrupole linear ion trap mass spectrometry. Food Chem 2013; 141:4215-25. [DOI: 10.1016/j.foodchem.2013.05.030] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Revised: 03/20/2013] [Accepted: 05/08/2013] [Indexed: 11/29/2022]
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24
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Azaiez I, Meca G, Manyes L, Fernández-Franzón M. Antifungal activity of gaseous allyl, benzyl and phenyl isothiocyanate in vitro and their use for fumonisins reduction in bread. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Meca G, Zhou T, Li XZ, Ritieni A, Mañes J. Ciclohexadespipeptide beauvericin degradation by different strains of Saccharomyces cerevisiae. Food Chem Toxicol 2013; 59:334-8. [PMID: 23791659 DOI: 10.1016/j.fct.2013.06.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [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: 03/12/2013] [Revised: 05/10/2013] [Accepted: 06/09/2013] [Indexed: 10/26/2022]
Abstract
The interaction between the mycotoxin beauvericin (BEA) and 9 yeast strains of Saccharomyces cerevisiae named LO9, YE-2, YE5, YE-6, YE-4, A34, A17, A42 and A08 was studied. The biological degradations were carried out under aerobic conditions in the liquid medium of Potato Dextrose Broth (PDB) at 25°C for 48 h and in a food/feed system composed of corn flour at 37°C for 3 days, respectively. BEA present in fermented medium and corn flour was determined using liquid chromatography coupled to the mass spectrometry detector in tandem (LC-MS/MS) and the BEA degradation products produced during the fermentations were determined using the technique of the liquid chromatography coupled to a linear ion trap (LIT). Results showed that the S. cerevisiae strains reduced meanly the concentration of the BEA present in PDB by 86.2% and in a food system by 71.1%. All the S. cerevisiae strains used in this study showed a significant BEA reduction during the fermentation process employed.
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Affiliation(s)
- G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain.
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26
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Roig M, Meca G, Ferrer E, Mañes J. Reduction of the enniatins A, A₁, B, B₁ by an in vitro degradation employing different strains of probiotic bacteria: identification of degradation products by LC-MS-LIT. Toxicon 2013; 70:44-53. [PMID: 23587849 DOI: 10.1016/j.toxicon.2013.04.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2012] [Revised: 03/12/2013] [Accepted: 04/03/2013] [Indexed: 10/27/2022]
Abstract
The degradation of the Fusarium mycotoxins ENs by 9 bacterial strains characteristic of the gastrointestinal tract like Bb. longum, Bb. bifidum, Bb. breve, Bb. adolescentes, Lb. rhamnosus, Lb. casei-casei, S. termofilus, Lb. ruminis, Lb. casei and twenty two strains of Saccharomyces cerevisiae was studied. The fermentations were carried out in the liquid medium of De Man Rogosa Sharpe (MRS) under anaerobic conditions for Bifidobacteria Streptococcus and Lactobacillus, and in Potato Dextrose Broth (PDB) for Saccharomyces strains, during 48 h. The degradation of the bioactive compounds ENs was also studied in a food system composed by wheat flour naturally contaminated by ENs through fermentation by a strain of Fusarium tricinctum. The determination of the ENs in the fermentation mediums was performed using the technique of the liquid chromatography coupled to the mass spectrometry detector in tandem (LC-MS/MS), whereas the identification of the degradation products produced by microbial fermentation was carried out using the technique of the LC coupled to the linear ion trap (LIT). All the bacteria analyzed in this study showed a significant ENs reduction in vitro during the fermentation processes, with degradation data ranging from 5 to the 99%. In the food system, the ENs degradation data evidenced ranged from 1.3 to 49.2%. Also three ENs degradation products were identified.
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Affiliation(s)
- M Roig
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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27
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Azaiez I, Meca G, Manyes L, Luciano FB, Fernández-Franzón M. Study of the chemical reduction of the fumonisins toxicity using allyl, benzyl and phenyl isothiocyanate in model solution and in food products. Toxicon 2012; 63:137-46. [PMID: 23276694 DOI: 10.1016/j.toxicon.2012.12.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2012] [Revised: 12/12/2012] [Accepted: 12/17/2012] [Indexed: 01/10/2023]
Abstract
Fumonisins (FBs) are bioactive compounds produced by several strains of Fusarium spp. which contain a polyketide structure similar to sphinganine. These mycotoxins contain a free amino group that could work as an electron donor and react with the electrophile carbon present within the isothiocyanate (ITC) group. The objective of this study was to determine the effect of ITCs (allyl, benzyl and phenyl) on the stability of FB(1), FB(2) and FB(3). Firstly, PBS solutions at three pH levels (4, 7 and 9) were prepared and added with pairs of one FB (1 mg/L) plus one ITC (1 mg/L). Then, gaseous ITC was used to fumigate corn kernels and corn flour contaminated with FBs produced by Gibberella moniliformis CECT 2987 in situ. Mycotoxin levels were evaluated using liquid chromatography coupled to mass spectrometry in tandem (LC-MS/MS), while products formed from the reaction of FBs and ITCs were examined by liquid chromatography coupled to mass spectrometry-linear ion trap (LC-MS-LIT). The reduction of FB(1) and FB(2) in solution ranged from 42 to 100% on a time-dependent manner. This variance was greatly influenced by pH. In general, lower pH levels eased the reaction between ITCs and FBs. ITC fumigation treatment (50, 100 and 500 μL/L) was able to reduce 53-96% of FB(1) levels, 29-91% of FB(2) and 29-96% of FB(3). Four reaction products between the bioactive compounds employed in this study were identified, corresponding to FB + ITC conjugates.
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Affiliation(s)
- I Azaiez
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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Meca G, Ritieni A, Mañes J. Reduction in vitro of the minor Fusarium mycotoxin beauvericin employing different strains of probiotic bacteria. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.002] [Citation(s) in RCA: 15] [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: 11/16/2022]
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Serrano A, Meca G, Font G, Ferrer E. Risk assessment associated to the intake of the emerging Fusarium mycotoxins BEA, ENs and FUS present in infant formula of Spanish origin. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Meca G, Meneghelli G, Ritieni A, Mañes J, Font G. Influence of different soluble dietary fibers on the bioaccessibility of the minor Fusarium mycotoxin beauvericin. Food Chem Toxicol 2012; 50:1362-8. [DOI: 10.1016/j.fct.2012.02.038] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 01/30/2012] [Accepted: 02/19/2012] [Indexed: 11/17/2022]
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Meca G, Luciano F, Zhou T, Tsao R, Mañes J. Chemical reduction of the mycotoxin beauvericin using allyl isothiocyanate. Food Chem Toxicol 2012; 50:1755-62. [DOI: 10.1016/j.fct.2012.02.070] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2011] [Revised: 02/08/2012] [Accepted: 02/22/2012] [Indexed: 10/28/2022]
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Abstract
The present review summarises data on the prevalence and concentration of fusaproliferin, beauvericin and enniatins in small grains, maize and processed grain-based foods. These fungal secondary metabolites possess interesting biological activities and are presently often referred to as 'emerging mycotoxins'. They have been considered as less important since they are likely not of acute toxicity. However, their high prevalence in foodstuffs, occasionally in higher mg/kg concentrations, warrants an assessment of their true importance for food (and feed) safety. Thorough surveys that determine the contamination of raw and processed foods with fusaproliferin, beauvericin and enniatins are still scarce and are generally limited to Northern Europe and the Mediterranean. The reported data suggest a connection between the observed concentrations and climate. The data further suggest that humans might be exposed continuously to low levels of enniatins as these compounds were of particularly high prevalence in the surveys. The highest concentrations of enniatins were reported from Spain and Northern Africa (maximum concentration of enniatin A1 814 mg/kg in rice from the Spanish market), while concentrations were significantly lower in Northern Europe (maximum concentration of enniatin B 18.3 mg/kg in wheat from Finland). Beauvericin appears to be of low significance in grains from cooler climates while it has been reported to occur at concentrations of tens of mg/ kg in Southern Europe and Morocco (maximum concentration 59 mg/kg in maize from Morocco). Fusaproliferin has been least investigated. Several reports from the Mediterranean show its occasional occurrence up to 19.6 mg/ kg in rice from Morocco, while its natural occurrence in cooler climates seems to be more rare.
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Affiliation(s)
- A. Santini
- Department of Food Science, University of Napoli 'Federico II', via Università 100, 80055 Portici, Napoli, Italy
| | - G. Meca
- Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - S. Uhlig
- Norwegian Veterinary Institute, Section for Chemistry and Toxicology, Ullevålsveien 68, 0454 Oslo, Norway
| | - A. Ritieni
- Department of Food Science, University of Napoli 'Federico II', via Università 100, 80055 Portici, Napoli, Italy
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Meca G, Mañes J, Font G, Ruiz M. Study of the potential toxicity of enniatins A, A1, B, B1 by evaluation of duodenal and colonic bioavailability applying an in vitro method by Caco-2 cells. Toxicon 2012; 59:1-11. [DOI: 10.1016/j.toxicon.2011.10.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2010] [Revised: 09/29/2011] [Accepted: 10/04/2011] [Indexed: 11/28/2022]
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Meca G, Font G, Ruiz MJ. Comparative cytotoxicity study of enniatins A, A₁, A₂, B, B₁, B₄ and J₃ on Caco-2 cells, Hep-G₂ and HT-29. Food Chem Toxicol 2011; 49:2464-9. [PMID: 21640785 DOI: 10.1016/j.fct.2011.05.020] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2010] [Revised: 05/06/2011] [Accepted: 05/18/2011] [Indexed: 11/30/2022]
Abstract
Enniatins (ENs) are ionophoric, phytotoxic, antihelminthic, and antibiotic compounds of hexadepsipeptidic structure produced by several strains of Fusarium spp. The cytotoxicity effect of the ENs A, A(1), A(2), B, B(1), B(4) and J(3) was compared on three tumor cell lines, the human epithelial colorectal adenocarcinoma (Caco-2), the human colon carcinoma (HT-29), and the human liver carcinoma (Hep-G2). The endpoint evaluated was the mitochondrial integrity by using the MTT assays, after 24 and 48 h of incubation. The IC(50) value for EN A(2) on Caco-2 cells, after 24h exposure, was 18.7 ± 4.5 μM and decrease to 2.6 ± 0.7 μM at 48 h of incubation. However, ENs A, A(1), B(1) and B(4) exert pronounced cytotoxic effects in all the cell lines tested by the MTT assay after 24 and 48 h of incubation. The EN A(1) demonstrated to be the most cytotoxic ENs tested. Moreover, no statistical differences were found between the IC(50) values obtained for EN A(1) on Caco-2, HT-29 and Hep-G2, with IC(50) values ranging from 9.1 ± 2.2 μM to 12.3 ± 4.3 μM at 24h and decreasing in a range variable from 1.4 ± 0.7 μM to 2.7 ± 0.8 μM at 48 h. On the other hand, EN A, B(1) and B(4) showed lower cytotoxicity, but in a similar range as the IC(50) values reported on HT-29 (IC(50) values (24h): 16.8 ± 4.3-26.2 ± 6.7 μM), Caco-2 (IC(50) values (24h): 19.5 ± 4.1 μM) and Hep-G2 (IC(50) values (24h): 23.4 ± 5.6-26.2 ± 7.6 μM) cells. Cytotoxic effect with a 48 h of incubation revealed also a significant toxicity of ENs A (IC(50) values ranged from 8.2 ± 1.8 to 11.4 ± 4.6 μM), B(1) (IC(50) values variables from 3.7 ± 0.7 to 11.5 ± 5.3 μM) and B(4) (IC(50) of 4.5 ± 2.9-15.0 ± 4.0 μM). In summary, this study demonstrated that ENs can exert toxic activity at low micromolar concentrations in mammalian cells.
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Affiliation(s)
- G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
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Mahnine N, Meca G, Elabidi A, Fekhaoui M, Saoiabi A, Font G, Mañes J, Zinedine A. Further data on the levels of emerging Fusarium mycotoxins enniatins (A, A1, B, B1), beauvericin and fusaproliferin in breakfast and infant cereals from Morocco. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.058] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ruiz M, Meca G, Mañes J, Font G. Antibacterial activity of the enniatins A, A1, B, B1 produced by fusarium tricinctum in liquid culture, and cytotoxicity effects on Caco-2 cells. Toxicol Lett 2010. [DOI: 10.1016/j.toxlet.2010.03.869] [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: 10/19/2022]
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Meca G, Ruiz MJ, Soriano JM, Ritieni A, Moretti A, Font G, Mañes J. Isolation and purification of enniatins A, A(1), B, B(1), produced by Fusarium tricinctum in solid culture, and cytotoxicity effects on Caco-2 cells. Toxicon 2010; 56:418-24. [PMID: 20417655 DOI: 10.1016/j.toxicon.2010.04.008] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2009] [Revised: 04/13/2010] [Accepted: 04/16/2010] [Indexed: 10/19/2022]
Abstract
Enniatins (ENs) are antibiotic compounds of hexadepsipeptidic structure produced by several strains of Fusarium spp. The ENs A, A(1), B, B(1) were purified from extracts of Fusarium tricinctum grown on a solid medium of corn, by a low pressure liquid chromatography (LPLC) on reverse phase of Amberlite XAD-7 followed by semipreparative LC. The purity and the structure of the isolated compounds were confirmed by LC-MS/MS. The technique of the purification of the fungal extract enabled complete separation of the ENs A, A(1), B, B(1) with a mean purity of 97% for all the compounds. The cytoxicity of the ENs was tested in the cell lines of human origin (epithelial colorectal adenocarcinoma cells, Caco-2) by MTT assays. Only EN A(1) and B(1) evoked toxicity at the tested concentrations. The inhibitory concentration (IC(50)) for EN A(1) on Caco-2 cells was 12.3 microM, whereas the IC(50) produced by the EN B(1) was 19.5 microM. This study indicates that ENs, fungal metabolites that are commonly found in corn and in general in product composed by corn, may have a toxic potential for human health.
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Affiliation(s)
- G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Avenue Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
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Meca G, Soriano JM, Gaspari A, Ritieni A, Moretti A, Mañes J. Antifungal effects of the bioactive compounds enniatins A, A(1), B, B(1). Toxicon 2010; 56:480-5. [PMID: 20417654 DOI: 10.1016/j.toxicon.2010.04.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2010] [Revised: 04/14/2010] [Accepted: 04/16/2010] [Indexed: 11/28/2022]
Abstract
To produce enniatin (ENs), Fusarium tricinctum CECT 20150 was grown in a liquid medium of potato (PDB), being mycotoxin purified by high performance liquid chromatography (HPLC) with a reverse phase semipreparative column using a mobile phase of acetonitrile/water using gradient condition. The purity of the ENs fractions was verified by analytical HPLC and LC/MS-MS. The pure fractions of ENs were utilized to study the biological activity on several mycotoxigenic moulds as Fusarium verticilloides, Fusarium sporotrichioides, Fusarium tricinctum, Fusarium poae, Fusarium oxysporum, Fusarium proliferatum, Beauveria bassiana, Trichoderma harzianum, Aspergillus flavus, Aspergillus parasiticus, Aspergillus fumigatus, Aspergillus ochraceus and Penicillium expansum. The results obtained demonstrated that in several antibiograms, ENs induced the inhibition of the grown microorganisms tested.
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Affiliation(s)
- G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
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Meca G, Sospedra I, Soriano JM, Ritieni A, Moretti A, Mañes J. Antibacterial effect of the bioactive compound beauvericin produced by Fusarium proliferatum on solid medium of wheat. Toxicon 2010; 56:349-54. [PMID: 20371252 DOI: 10.1016/j.toxicon.2010.03.022] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2009] [Revised: 03/22/2010] [Accepted: 03/25/2010] [Indexed: 11/19/2022]
Abstract
To obtain the bioactive compound beauvericin (BEA), Fusarium proliferatum CECT 20569 was grown on a solid medium of wheat, utilizing the technique of the solid state fermentation (SSF), being this mycotoxin purified by high performance liquid chromatography (HPLC) with a reverse phase semi-preparative column using as the mobile phase acetonitrile/water in gradient condition. The purity of the BEA was verified by analytical HPLC and liquid chromatography tandem mass spectrometry (LC/MS-MS). The pure fractions of BEA were utilized to determinate the antibiotic effects on several bacterial strains that are considered normally pathogens of the intestinal tract as: Escherichia coli, Enterococcus faecium, Salmonella enterica, Shigella dysenteriae, Listeria monocytogenes, Yersinia enterocolitica, Clostridium perfringens, Pseudomonas aeruginosa and Staphylococcus aureus.
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Affiliation(s)
- G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
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