Aflatoxin B1 Detoxification by Aspergillus oryzae from Meju, a Traditional Korean Fermented Soybean Starter

Lee, Kyu Ri; Sun, Yang; Cho, Sung Min; Kim, Myung‐Hee; Hong, Seongjin; Chung, Soo Hyun

doi:10.4014/jmb.1607.07064

Cited by 22 publications

(12 citation statements)

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“…Aflatoxin are mycotoxins and are harmful for both humans and animals due to their mutagenic, carcinogenic, immunosuppressive, hepatotoxic and genotoxic are the reported strains for aflatoxins include A. flavus, A. parasiticus, A. nominus, A. tamarii and A. pseudotamarii [50]. Studies also revealed the sequence similarity of A. flavus with the A. oryzae but A. oryzae is safe and does not produce any aflatoxins and therefore supplemented in food and feed [51].…”

Section: Discussionmentioning

confidence: 99%

Gamma Rays Mediated Mutagenesis of Super Koji (Aspergillus oryzae) to enhance the Thermostability and Production of CMCases: Process Scale-up at Pilot Level

Zeb¹,

Rashid²,

Aleem³

et al. 2019

Preprint

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Background The β-1, 4-endoglucanase belongs to cellulases group of enzymes, which hydrolyse β-1, 4 glucosidic bonds in the naturally occurring cellulose or synthetic Carboxymethyl cellulose CMC thus also named as CMCase. Endoglucanase from Aspergillus oryzae is favoured in food and feed industries due to its GRAS (generally regarded as safe) status and for relatively stable enzymes production. Results Current report is novel as it deals with the development of super Koji strain having hyper production of thermostable CMCases. Hence, the potent Koji’s mutant, hyper producer of thermostable endoglucanase was screened from the available mutants stock (Total = 52 variants), which was generated through gamma rays treatment of Super Koji strain (A. oryzae cmc1). Initially, seventeen (17) mutants hyper producer of CMCases were selected based on the basis of clearance zone index (CI) on the plates supplemented with 1% CMC. Afterwards, six mutants resistant to 2-deoxy-D-glucose were selected having enhanced CMCase production. Mutants’ next screening was on submerged CMCase production. Potent mutant 60(5) having 60 kRad γ-rays exposure showed 3.6 folds hyper CMCase production (6.02 U ml-1). The half-life of endoglucanse produce of A. oryzae mutant 60(5) was 29.42 min and 14.8 min at 55 ⁰C and 60 ⁰C, respectively, which was 4 folds higher than the control at 60 ⁰C. The LC-MS analysis showed that A. oryzae mutant 60(5) does not produce aflatoxins. Field Emission Scanning Electron Microscopy (FESM) of mutated Koji depicted that gamma radiations enhanced the stiffness of fungal mycelia. Kinetics of CMCase production by mutant 60(5) in 10 L and 200L fermenter was as: CMCase = 913 U dl-1 & 821 U dl-1; Specific growth (µ) = 0.064 & 0.082 hours; Cell mass doubling time (td) = 10.71 & 8.42 hours; Yield coefficient with respect to cell mass (Yp/x) = 59 Ug-1 & 89 U g-1 and Specific rate of CMCase production (qp) = 3.84 Ug-1h-1 & 7.37 Ug-1h-1 respectively. Conclusion We concluded, γ-rays induced potent mutations in mutant 60(5) resulting in hyper production of thermostable endoglucanase, which can withstand harsh industrial conditions. Hence, has great potential for applications in food & feed and other industrial processes.

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Section: Discussionmentioning

confidence: 99%

Gamma Rays Mediated Mutagenesis of Super Koji (Aspergillus oryzae) to enhance the Thermostability and Production of CMCases: Process Scale-up at Pilot Level

Zeb¹,

Rashid²,

Aleem³

et al. 2019

Preprint

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“…Two Aspergillus strains ( Aspergillus oryzae MAO103, A. oryzae MAO104) isolated from Meju can effectively degrade AB1 by up to 90% in two weeks and also suppress the growth of AB1 producing Aspergillus flavus . The results suggest that A. oryzae MAO103 and A. oryzae MAO104 strains can be used in various food industries to control the AB1 level [70].…”

Section: Prevention Measuresmentioning

confidence: 99%

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Sivamaruthi

Kesika

Chaiyasut

2018

Toxins

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Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alternariol), bacterial toxins (shiga toxin and botulinum), biogenic amines, and cyanogenic glycosides are the common toxins found in FF in addition to the pathogenic microbes. Fermented milk products and meat sausages are extremely vulnerable to contamination. Cumulative updated information about a specific topic such as toxins in FF is essential for the improvement of safer preparation and consumption of fermented foods. Accordingly, the current manuscript summarizes the reported mycotoxins, bacterial toxins, and/or toxins from other sources; detection methods and prevention of toxins in FF (use of specific starter culture, optimized fermentation process, and pre- and post-processing treatments); and major clinical outbreaks. This literature survey was made in Scopus, Web of Science, NCBI-PubMed, and Google Scholar using the search terms “Toxins” and “Fermented Foods” as keywords. The appropriate scientific documents were screened for relevant information and they were selected without any chronological restrictions.

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“…Furthermore, the authors demonstrated the efficacy of this approach in peanut and sunflower seeds. Weaver et al used [129]. Villers [130] detailed field experience governing the exponential growth of aflatoxins during prolonged postharvest storage of grains in tropical countries.…”

Section: Novel Approaches For Tackling Aflatoxin Contaminationmentioning

confidence: 99%

A Focus on Aflatoxins in Feedstuffs: Levels of Contamination, Prevalence, Control Strategies, and Impacts on Animal Health

Alvarado¹,

Zamora-Sanabria²,

FabioGranados-Chinchilla³

2017

Aflatoxin-Control, Analysis, Detection and Health Risks

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Aflatoxins are mold-synthetized secondary metabolites that are ubiquitously present in agricultural commodities, such as cereals which in turn are substantial part of feed formulation. These toxins are capable of causing disease, exert severe toxic effects, and even death in humans and other animals. Aflatoxins are the only mycotoxins with the regulatory framework, hence we present the legal threshold uphold till now by international and regional control organizations. Additionally, herein we discuss worldwide prevalence of aflatoxins in feeds to demonstrate a global issue and major risks involved in toxin contamination. Furthermore, we present recent data regarding negative effects usually presented by food-producing and companionship animals when ingested. Also, we discuss briefly practical approaches to mitigate aflatoxin burden during feed processing focusing in Good Manufacturing Practice (GMP) and hazard analysis critical control point (HACCP) and we include novel approaches reported in literature to decontaminate feedcontaining aflatoxins. Finally, we cite the literature so far published describing the effects of changing climate on aflatoxin production and contamination.

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Aflatoxin B1 Detoxification by Aspergillus oryzae from Meju, a Traditional Korean Fermented Soybean Starter

Cited by 22 publications

References 0 publications

Gamma Rays Mediated Mutagenesis of Super Koji (Aspergillus oryzae) to enhance the Thermostability and Production of CMCases: Process Scale-up at Pilot Level

Gamma Rays Mediated Mutagenesis of Super Koji (Aspergillus oryzae) to enhance the Thermostability and Production of CMCases: Process Scale-up at Pilot Level

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

A Focus on Aflatoxins in Feedstuffs: Levels of Contamination, Prevalence, Control Strategies, and Impacts on Animal Health

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