Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives

Tian, Ye; Zhang, Dachuan; Cai, Pengli; Lin, Huikang; Ying, Hao; Hu, Qian-Nan; Wu, Aibo

doi:10.1016/j.tifs.2022.04.002

Cited by 60 publications

(25 citation statements)

References 95 publications

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“…Recent studies have proven that Trichoderma fungi are not only capable of displaying antagonistic properties towards other pathogenic fungi but can also inhibit the biosynthesis of mycotoxins [ 24 ]. Furthermore, enzymes secreted by these fungi may promote mycotoxin degradation or biotransformation [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Trichoderma versus Fusarium—Inhibition of Pathogen Growth and Mycotoxin Biosynthesis

et al. 2022

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This study evaluated the ability of selected strains of Trichoderma viride, T. viridescens, and T. atroviride to inhibit mycelium growth and the biosynthesis of mycotoxins deoxynivalenol (DON), nivalenol (NIV), zearalenone (ZEN), α-(α-ZOL) and β-zearalenol (β-ZOL) by selected strains of Fusarium culmorum and F. cerealis. For this purpose, an in vitro experiment was carried out on solid substrates (PDA and rice). After 5 days of co-culture, it was found that all Trichoderma strains used in the experiment significantly inhibited the growth of Fusarium mycelium. Qualitative assessment of pathogen–antagonist interactions showed that Trichoderma colonized 75% to 100% of the medium surface (depending on the species and strain of the antagonist and the pathogen) and was also able to grow over the mycelium of the pathogen and sporulate. The rate of inhibition of Fusarium mycelium growth by Trichoderma ranged from approximately 24% to 66%. When Fusarium and Trichoderma were co-cultured on rice, Trichoderma strains were found to inhibit DON biosynthesis by about 73% to 98%, NIV by about 87% to 100%, and ZEN by about 12% to 100%, depending on the pathogen and antagonist strain. A glycosylated form of DON was detected in the co-culture of F. culmorum and Trichoderma, whereas it was absent in cultures of the pathogen alone, thus suggesting that Trichoderma is able to glycosylate DON. The results also suggest that a strain of T. viride is able to convert ZEN into its hydroxylated derivative, β-ZOL.

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Section: Introductionmentioning

confidence: 99%

Trichoderma versus Fusarium—Inhibition of Pathogen Growth and Mycotoxin Biosynthesis

et al. 2022

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“…For instance, by adding a LAB culture starter during the malting and brewing process, fungicide spread on the field, some yeast strains can bind mycotoxins, etc. [ 11 , 29 , 67 ].…”

Section: Chemical Safety Of Beermentioning

confidence: 99%

“…Heavy metals can be found in beer due to agricultural herbicides, fungicides, and bactericides that contain these harmful metals [ 67 , 71 ]. Rejection of specific contaminated batches, or de-metallisation, is the main action meant to reduce or eliminate this hazard [ 72 ].…”

Section: Chemical Safety Of Beermentioning

confidence: 99%

“…This also holds true for hazardous metals, which are transferred from source ingredients to finished beer and brewing residues. Metal concentrations in intermediate phases, such as sweet wort and hopped wort, are determined by their quantity in the raw ingredients (malt, hops, and water) and their ability to transfer into solution during the brewing process [ 67 ].…”

Section: Chemical Safety Of Beermentioning

confidence: 99%

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Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

Ciont

Epuran

Kerezsi

et al. 2022

Foods

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The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.

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“…Biological approaches, such as using microorganisms to convert the toxins to non- or less toxic compounds, have become an attractive choice recently due to their high specificity, efficacy, and environmental soundness ( Awad et al, 2010 ; He et al, 2016 ; Pierron et al, 2016 ; Vanhoutte et al, 2016 ; Zhu et al, 2016 ; Tian et al, 2022 ). It has been shown that the higher tolerance for DON observed in ruminants is due, in part, to the conversion of DON to nontoxic metabolites by rumen microorganisms ( Chaytor et al, 2011 ).…”

Section: Using Innovative Chemical and Biological Approaches To Detox...mentioning

confidence: 99%

Post-weaning diarrhea and use of feedstuffs in pigs

Zhao

et al. 2022

Animal Frontiers

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Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives

Cited by 60 publications

References 95 publications

Trichoderma versus Fusarium—Inhibition of Pathogen Growth and Mycotoxin Biosynthesis

Trichoderma versus Fusarium—Inhibition of Pathogen Growth and Mycotoxin Biosynthesis

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

Post-weaning diarrhea and use of feedstuffs in pigs

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