Edible fungi efficiently degrade aflatoxin B1 in cereals and improve their nutritional composition by solid-state fermentation

Lou, Haiwei; Yang, Chuangming; Gong, Ya‐Jun; Li, Yang; Li, Yonghui; Tian, Shen; Yu, Zhiwen; Zhao, Renyong

doi:10.1016/j.jhazmat.2023.131139

Cited by 16 publications

(11 citation statements)

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“…The effect of T. versicolor fermentation on the amino acid composition of corn differs from that of G. sinense fermentation. For example, the former led to an increase in methionine content, while the latter resulted in a decrease in methionine content, 47 which was mainly attributed to differences in fungal strains.…”

Section: Resultsmentioning

confidence: 99%

“…Potato dextrose broth (PDB) and potato dextrose agar (PDA) media were prepared according the formula described by Lou et al 47 …”

Section: Methodsmentioning

confidence: 99%

“…The A. flavus strain NRRL 3357 was used to prepare AFB 1 ‐contaminated whole corn meal according to the method reported by Lou et al 47 . AFB 1 ‐contaminated whole corn meal was used as the substrate for T. versicolor fermentation.…”

Section: Methodsmentioning

confidence: 99%

“…Under the optimal degradation conditions of AFB 1 , T. versicolor strain Tv‐3 was used for solid‐state fermentation of AFB 1 ‐contaminated whole corn meal. Then, according to the methods reported by Lou et al ., 47 the nutrient content of the corn, including dietary fiber, starch, protein and amino acids, was determined.…”

Section: Methodsmentioning

confidence: 99%

“…Then, 50 mL of 0.45% (w/v) succinic acid buffer (pH 4.5) was added, and laccase extracted using a shaking water bath (120 rpm) at 30 °C for 2 h. The mixture was centrifuged (8000 rpm) for 5 min to obtain a supernatant containing laccase. Laccase activity in the supernatant was determined according to the method reported by Lou et al 47 The moisture content of the fermented fresh corn substrate was determined according to the Chinese National Standard GB 5009.3-2016 (direct drying method). The activity of laccase was expressed as U per gram of dry fermentation product (U g −1 ).…”

Section: Determination Of Laccase Activitymentioning

confidence: 99%

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Optimizing the degradation of aflatoxin B₁ in corn by Trametes versicolor and improving the nutritional composition of corn

Lou,

Li,

Yang

et al. 2023

J Sci Food Agric

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BackgroundCorn, being an important grain, is prone to contamination by aflatoxin B1 (AFB1), and AFB1‐contaminated corn severely endangers the health of humans and livestock. Trametes versicolor, a fungus that can grow in corn, possesses the ability to directly degrade AFB1 through its laccase. This study aimed to optimize the fermentation conditions for T. versicolor to degrade AFB1 in corn and investigate the effect of T. versicolor fermentation on the nutritional composition of corn. AFB1‐contaminated corn was used as the culture substrate for T. versicolor. A combination of single factor experiments and response surface methodology was employed to identify the optimal conditions of AFB1 degradation.ResultsThe results showed that the optimal conditions of AFB1 degradation were as follows: 9 days of fermentation, a fermentation temperature of 26.7 °C, a moisture content of 70.5%, and an inoculation amount of 4.9 mL (containing 51.99 mg of T. versicolor mycelia). With the optimal conditions, the degradation rate of AFB1 in corn could reach 93.01%, and the dry basis content of protein and dietary fiber in the fermented corn was significantly increased. More importantly, the lysine content in the fermented corn was also significantly increased.ConclusionThis is the first report that direct fermentation of AFB1‐contaminated corn by T. versicolor not only efficiently degrades AFB1 but also improves the nutritional composition of corn. These findings suggest that the fermentation of corn by T. versicolor is a promising, environmentally friendly, and efficient approach to degrade AFB1 and improve the nutritional value of corn.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

“…Potato dextrose broth (PDB) and potato dextrose agar (PDA) media were prepared according the formula described by Lou et al 47 …”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Determination Of Laccase Activitymentioning

confidence: 99%

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Optimizing the degradation of aflatoxin B₁ in corn by Trametes versicolor and improving the nutritional composition of corn

Lou,

Li,

Yang

et al. 2023

J Sci Food Agric

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Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

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Enhancing the nutritional value and antioxidant properties of foxtail millet by solid‐state fermentation with edible fungi

Lin,

Li,

Fan

et al. 2024

Food Science & Nutrition

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Foxtail millet is typically dehulled before consumption or processing. However, foxtail millet bran also contains abundant phenolic compounds and other nutrients. Edible fungi have rich extracellular enzyme systems; are environmentally friendly and safe for consumption; and have been shown to effectively degrade lignin and cellulose. This study aimed to screen edible fungi that can effectively ferment undehusked foxtail millet, improving its nutritional value and antioxidant properties through solid‐state fermentation (SSF). The results demonstrated that fermentation utilizing Pleurotus geesteranus exhibited significant improvements in both the phenolic compound content and antioxidant properties of foxtail millet, with the optimal fermentation period determined to be 30 days. The physical and functional properties of fermented undehusked foxtail millet (FFM) flour were effectively improved, increasing crude protein, vitamin C, and crude polysaccharide contents by 11.46%, 27.78%, and 54.17%, respectively. In vitro scavenging activities of FFM were 73.19%, 93.86%, and 63.75% for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS·+), and superoxide anion radicals (O2−), respectively. The total antioxidant capability (T‐AOC) and superoxide dismutase (SOD) activity of FFM were 1.01 mM Trolox equivalents (TE)/g and 89.05 U/g, respectively. Additionally, T‐AOC, SOD, and glutathione peroxidase (GSH‐Px) activities increased, whereas malondialdehyde (MDA) levels decreased in the heart, liver, and kidneys of mice treated with FFM flour, indicating enhanced antioxidant capacity. Therefore, fermentation with edible fungi is suitable for improving the nutritional composition and antioxidant properties of foxtail millet.

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Edible fungi efficiently degrade aflatoxin B1 in cereals and improve their nutritional composition by solid-state fermentation

Cited by 16 publications

References 59 publications

Optimizing the degradation of aflatoxin B₁ in corn by Trametes versicolor and improving the nutritional composition of corn

Optimizing the degradation of aflatoxin B₁ in corn by Trametes versicolor and improving the nutritional composition of corn

Research progress of probiotics and fermented feed effects on pork quality

Enhancing the nutritional value and antioxidant properties of foxtail millet by solid‐state fermentation with edible fungi

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Edible fungi efficiently degrade aflatoxin B1 in cereals and improve their nutritional composition by solid-state fermentation

Cited by 16 publications

References 59 publications

Optimizing the degradation of aflatoxin B1 in corn by Trametes versicolor and improving the nutritional composition of corn

Optimizing the degradation of aflatoxin B1 in corn by Trametes versicolor and improving the nutritional composition of corn

Research progress of probiotics and fermented feed effects on pork quality

Enhancing the nutritional value and antioxidant properties of foxtail millet by solid‐state fermentation with edible fungi

Contact Info

Product

Resources

About

Optimizing the degradation of aflatoxin B₁ in corn by Trametes versicolor and improving the nutritional composition of corn

Optimizing the degradation of aflatoxin B₁ in corn by Trametes versicolor and improving the nutritional composition of corn