Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review

Khaneghah, Amin Mousavi; Martins, Luciano Moura; Hertwig, Aline Morgan von; Bertoldo, Rachel; Sant’Ana, Anderson S.

doi:10.1016/j.tifs.2017.10.012

Cited by 139 publications

(80 citation statements)

References 110 publications

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“…Although only, few of them (especially wheat and rice) have been extensively used as staple foods for human consumption, majority such as barley and sorghum have been utilized as livestock feed (Acevedo-Pacheco & Serna-Saldívar, 2016). However, cereal grains can be a significant source of risk for both human and animal due to the presence of mycotoxins especially aflatoxins (AF) as a potent natural toxin (Duarte, Pena, & Lino, 2010;Khaneghah, Martins, Von Hertwig, Bertoldo, & Sant'ana, 2018a;Wild & Gong, 2009), cereals-based products can be classified as one of the leading sources of food and feed for human and animal.…”

Section: Introductionmentioning

confidence: 99%

“…Among the 300 identified secondary metabolites, ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON), total AFs, patulin (PAT), and fumonisins (FBs) can be considered highly significant type of mycotoxins in food products (Amirahmadi, Shoeibi, Rastegar, Elmi, & Mousavi Khaneghah, 2017;Heshmati, Zohrevand, Khaneghah, Nejad, & Sant'ana, 2017). The mycotoxins can be formed by some genera of fungi depending on different factors such as rain, appropriateness between crop type and agricultural climate and activities, the stress of dryness, and illness due to the insect (Khaneghah et al, 2018a).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Aflatoxins in cereals: State of the art

Khaneghah

Eş

Raeisi

et al. 2018

Journal of Food Safety

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Recently, the contamination of food products, particularity cereals with aflatoxins (AF) as secondary metabolites generated by some of fungal genera species raised serious concerns. AF as the highly toxic compounds could pass through metabolic processes in unaltered forms and consequently accumulate in the tissues of humans and animals. The consumption of AF contaminated cereal, cereal‐based products as both food and feed is considered as a serious issue, which should be controlled through conducting prevention strategies and legislation. However, in some cases, the detoxification or elimination process also can be approached. The current article took an overview regarding physicochemical properties of AF, as well as their absorption, digestion, metabolism, and excretion in cereals. Also, the chronic and acute aflatoxicosis along prevention strategies and control mechanisms were discussed. Practical applications Cereal and cereal‐based products can be considered as one of the most important sources of food as well as energy in many countries. Despite this, cereals and cereal‐based foods may present contamination by several mycotoxins, as one of the challenging issues in cereal‐based products. The adverse effects of contamination by mycotoxins on food safety and food quality are reserved huge concerns. The knowledge regarding the physicochemical properties of aflatoxins as well as their control can aid the food industry to keep the quality of food products in an acceptable level.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Aflatoxins in cereals: State of the art

Khaneghah

Eş

Raeisi

et al. 2018

Journal of Food Safety

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“…One of the most concerning issues is the contamination of food products by mycotoxins, which have been recognized as serious threats for human health (Ahlberg, Joutsjoki, & Korhonen, 2015; Amirahmadi, Shoeibi, Rastegar, Elmi, & Mousavi Khaneghah, 2017;Khaneghah et al, 2018;Mousavi Khaneghah et al, 2017;Rastegar et al, 2017). Aflatoxins as one of the most studied types of mycotoxins could pose carcinogenic properties by cross-linking DNA and guanine (Bren, Guengerich, & Mavri, 2007).…”

Section: Introductionmentioning

confidence: 99%

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Fashandi

Abbasi

Khaneghah

2018

J Food Process Preserv

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One of the most studied mycotoxins is Aflatoxin M1 (AFM1), which as a carcinogen should be eliminated or limited from food products especially dairy products. Among different detoxification methods of AFM1, several strains of lactic acid bacteria (LABs) (particularly Lactobacillus acidophilus and Bifidobacterium spp.) can bind Aflatoxin M1 and furthermore, eliminate them. The principal mechanism of detoxification by LABs is the physical binding to peptidoglycan and polysaccharides present in the bacterial cell wall. This paper reviews the detoxification capability of some LABs strains and the critical roles of factors affecting the binding procedures including LAB strains, optimum incubation time, and the cell concentration of LABs. Practical application This study reviewed the impact of lactic acid bacteria on detoxification of aflatoxin M1. As the high toxicity effect of aflatoxin M1 in food is proved, finding a safe method in order to remove them is crucial. Lactic acid bacterias (LABs) are vastly applied in food science and technology due to their various beneficial effects, being easy manageable and safe technique. LABs were completely efficient in the elimination of aflatoxins in food besides having no potential adverse health/toxic effects.

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“…Some modified forms of DON can be converted to free forms during digestion, potentially increasing the risk for humans and animals. The aforementioned cases may result in more serious hazards than those estimated based on the initial toxin level only (Khaneghah, Martins, von Hertwig, Bertoldo, & Sant'Ana, 2018).…”

Section: Toxicity Of Don and Its Modified Formsmentioning

confidence: 99%

“…(c) Metabolism of D3G in pigs (Zhang et al, 2019). (d) Deacetylation of 3-ADON and 15-ADON in humans (Ajandouz et al, 2016) may result in more serious hazards than those estimated based on the initial toxin level only (Khaneghah, Martins, von Hertwig, Bertoldo, & Sant'Ana, 2018).…”

Section: Toxicit Y Of Don and Its Modified Formsmentioning

confidence: 99%

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

Guo

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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Deoxynivalenol (DON) has drawn global attention because of its prevalence and significant effects on human or animal health. Biological remedies for DON have been developed from preharvest to postharvest. Applying microbes, including bacteria, fungi (yeast and molds), and enzymes, results in inhibited synthesis, structural destruction, or adsorption of DON. DON can be degraded into masked forms by phase I metabolism or phase II metabolism. During food processing, DON content changes dynamically and is even transformed. Physical, chemical, thermal, or biological processes physically reduce DON content. Temperature, heating time, enzymes, food additives, microorganisms, food composition, contamination level, and other ingredients are key factors. Although DON content can be reduced during food processing, increases in other toxins, such as DON‐3‐β‐d‐glucoside and 3‐acetyl‐DON, can be potentially risky. The application of biodegradation methods in food processing bears research significance. Both microorganisms and enzymes can be potentially used. Novel techniques, such as RNA interference, omics technologies, or enzymes coupled with the genetic engineering method, can be introduced. This review systematically updates the understanding of masked forms of DON, biological degradation strategy, fate of DON during processing, and future trends for biodegradation. Challenges to the successful application of biological methods may include the stability and suitability of the detoxification agents, security of degradation products, and successful application for industrial production.

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Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review

Cited by 139 publications

References 110 publications

Aflatoxins in cereals: State of the art

Aflatoxins in cereals: State of the art

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

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Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review

Cited by 139 publications

References 110 publications

Aflatoxins in cereals: State of the art

Aflatoxins in cereals: State of the art

The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

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The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review