Decontamination of Mycotoxin-Containing Food and Feed by Biodegradation

Halász, Anna; Lásztity, R.; Abonyi, Tibor; Bata, A

doi:10.1080/87559120903155750

Cited by 73 publications

(59 citation statements)

References 74 publications

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“…Biotransformation of the biologically and economically most important mycotoxins by microorganisms has been well-documented and reviewed (Boudergue et al 2009;Halász et al 2009). In some cases, biotransformation leads to less toxic or non-toxic products and is considered to be a detoxification (He et al 2010;Karlovsky 1999;Wu et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Two rapid assays for screening of patulin biodegradation

Wright

Felice

Ianiri

et al. 2013

Int. J. Environ. Sci. Technol.

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The mycotoxin patulin is produced by the blue mould pathogen Penicillium expansum in rotting apples during postharvest storage. Patulin is toxic to a wide range of organisms, including humans, animals, fungi and bacteria. Wash water from apple packing and processing houses often harbours patulin and fungal spores, which can contaminate the environment. Ubiquitous epiphytic yeasts, such as Rhodosporidium kratochvilovae strain LS11 which is a biocontrol agent of P. expansum in apples, have the capacity to resist the toxicity of patulin and to biodegrade it. Two non-toxic products are formed. One is desoxypatulinic acid. The aim of the work was to develop rapid, high-throughput bioassays for monitoring patulin degradation in multiple samples. Escherichia coli was highly sensitive to patulin, but insensitive to desoxypatulinic acid. This was utilized to develop a detection test for patulin, replacing time-consuming thin layer chromatography or high-performance liquid chromatography. Two assays for patulin degradation were developed, one in liquid medium and the other in semi-solid medium. Both assays allow the contemporary screening of a large number of samples. The liquid medium assay utilizes 96-well microtiter plates and was optimized for using a minimum of patulin. The semisolid medium assay has the added advantage of slowing down the biodegradation, which allows the study and isolation of transient degradation products. The two assays are complementary and have several areas of utilization, from screening a bank of microorganisms for biodegradation ability to the study of biodegradation pathways.

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Section: Introductionmentioning

confidence: 99%

Two rapid assays for screening of patulin biodegradation

Wright

Felice

Ianiri

et al. 2013

Int. J. Environ. Sci. Technol.

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“…Two extensively studied inhibitors of aflatoxin synthesis are dichlorvos (an organophosphate insecticide) and caffeine. As reported by (Halász et al, 2009) some surfactants have been found to suppress the growth of Aspergillus flavus and aflatoxin synthesis.…”

Section: Possible Approaches Of Lab and Enzymes To Biodegradation Of mentioning

confidence: 59%

“…Principally, there are three possibilities to avoid harmful effect of contamination of food and feed caused by mycotoxins: (1) prevention of contamination, (2) decontamination of mycotoxin-containing food and feed, and (3) inhibition of absorption of mycotoxin content of consumed food into the digestive tract ( Halász et al, 2009). …”

Section: Possible Approaches Of Lab and Enzymes To Biodegradation Of mentioning

confidence: 99%

“…Patulin contamination is considered of greatest concern in apples and apple products; however, this mycotoxin has also been found in other fruits, such as pears, peaches, strawberries, blueberries, cherries, apricots and grapes as well as in cheese (Halász et al, 2009). The initial studies concerning degradation of patulin by actively fermenting yeasts were reported in the 1979 by Stinson et al (1979).…”

Section: Ochratoxin-a (Ota)mentioning

confidence: 99%

“…In screenings for patulin detoxifying bacteria, has been isolated a bacterium from fermented sausage; it was identified as Lactobacillus plantarum, and it significantly reduced patulin levels via an intracellular enzyme (Halász et al, 2009).…”

Section: Ochratoxin-a (Ota)mentioning

confidence: 99%

See 2 more Smart Citations

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

Juodeikienė¹,

Bartkienė²,

Viškelis³

et al. 2012

Advances in Applied Biotechnology

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Mycotoxins – prevention and decontamination by yeasts

Pfliegler

Pusztahelyi

Pócsi

2015

J. Basic Microbiol.

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The application of yeasts has great potential in reducing the economic damage caused by toxigenic fungi in the agriculture. Some yeasts may act as biocontrol agents inhibiting the growth of filamentous fungi. These species may also gain importance in the preservation of agricultural products and in the reduction of their mycotoxin contamination, yet the extent of mycotoxin production in the presence of biocontrol agents is relatively less understood. The application of yeasts in various technological processes may have a direct inhibitory effect on the toxin production of certain molds, which is independent of their growth suppressing effect. Furthermore, several yeast species are capable of accumulating mycotoxins from agricultural products, thereby effectively decontaminating them. Probiotic yeasts or products containing yeast cell wall are also applied to counteract mycotoxicosis in livestock. Several yeast strains are also able to degrade toxins to less-toxic or even non-toxic substances. This intensively researched field would greatly benefit from a deeper knowledge on the genetic and molecular basis of toxin degradation. Moreover, yeasts and their biotechnologically important enzymes may exhibit sensitivity to certain mycotoxins, thereby mounting a considerable problem for the biotechnological industry. It is noted that yeasts are generally regarded as safe; however, there are reports of toxin degrading species that may cause human fungal infections. The aspects of yeast-mycotoxin relations with a brief consideration of strain improvement strategies and genetic modification for improved detoxifying properties and/or mycotoxin resistance are reviewed here.

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Decontamination of Mycotoxin-Containing Food and Feed by Biodegradation

Cited by 73 publications

References 74 publications

Two rapid assays for screening of patulin biodegradation

Two rapid assays for screening of patulin biodegradation

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

Mycotoxins – prevention and decontamination by yeasts

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