Multi-mycotoxin determination in plant-based meat alternatives and exposure assessment

Mihalache, Octavian Augustin; Carbonell‐Rozas, Laura; Cutroneo, Sara; Dall’Asta, Chiara

doi:10.1016/j.foodres.2023.112766

Cited by 20 publications

(3 citation statements)

References 29 publications

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“…Also, the highest ENNA concentration was recorded in soy-based burgers from Italy (632 μg/kg) [ 31 ]. A recent study also reported emerging mycotoxins such as AOH, AME, and TEN in plant-based meat alternatives ranging from 0.3 μg/kg AME to 12.1 μg/kg AOH [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

The Occurrence of Non-Regulated Mycotoxins in Foods: A Systematic Review

Mihalache,

De Boevre,

Dellafiora

et al. 2023

Toxins

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The aim of this systematic review is to provide an update on the occurrence and co-occurrence of selected non-regulated mycotoxins and provide an overview of current regulations. Fifteen non-regulated mycotoxins were found in 19 food categories worldwide. On top of that, 38 different combinations of non-regulated mycotoxins were found, with mixtures varying from binary combinations up to 12 mycotoxins. Taking into consideration the amount of evidence regarding the prevalence and co-occurrence of non-regulated mycotoxins, future steps should be taken considering continuous monitoring, scientific exchange, and generation of high-quality data. To enhance data quality, guidelines outlining the minimum quality criteria for both occurrence data and metadata are needed. By doing so, we can effectively address concerns related to the toxicity of non-regulated mycotoxins. Furthermore, obtaining more data concerning the co-occurrence of both regulated and non-regulated mycotoxins could aid in supporting multiple chemical risk assessment methodologies. Implementing these steps could bolster food safety measures, promote evidence-based regulations, and ultimately safeguard public health from the potential adverse effects of non-regulated mycotoxins.

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Section: Resultsmentioning

confidence: 99%

The Occurrence of Non-Regulated Mycotoxins in Foods: A Systematic Review

Mihalache,

De Boevre,

Dellafiora

et al. 2023

Toxins

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“…Fumonisins are commonly found at varying levels in food and feed around the world 2,30,31 . Mycotoxins often cause damage to the gastrointestinal tract, which is the site of both toxin exposure and accumulation 22,24 .…”

Section: Discussionmentioning

confidence: 99%

Resveratrol alleviates fumonisin‐induced intestinal cytotoxicity by modulating apoptosis, tight junction, and inflammation in IPEC‐J2 porcine intestinal epithelial cells

Yu,

Zou,

Zhao

et al. 2023

Environmental Toxicology

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Fumonisins are common contaminants in the global food and environment, pose a variety of health risks to humans and animals. However, the method of mitigating fumonisin toxicity is still unclear. Resveratrol is a natural compound with antioxidant and anti‐inflammatory properties. In this study, the protective effect of resveratrol against fumonisin‐induced intestinal toxicity was investigated by the porcine intestinal epithelial cell line (IPEC‐J2). The cells were treated with 0–40 μM fumonisin for 24 or 48 h with or without the 24 h resveratrol (15 μM) pretreatment. The data showed that resveratrol could alleviate the fumonisin B1 (FB1)‐induced decrease in cell viability and amplify in membrane permeability. At the same time, it could reduce the accumulation of intracellular reactive oxygen species and increase the expression ranges of Nrf2 and downstream genes (SOD1 and NQO‐1), thereby counteracting FB1‐induced apoptosis. Furthermore, resveratrol was able to reduce the expression levels of inflammatory factors (TNF‐α, IL‐1β, and IL‐6), increase the expression levels of tight junction proteins (Claudin‐1, Occludin, and ZO‐1), and the integrity of the IPEC‐J2 monolayer. Our data also showed that resveratrol could attenuate the toxicity of the co‐occurrence of three fumonisins. It is implied that resveratrol represents a promising protective approach for fumonisin, even other mycotoxins in the future. This provided a new strategy for further blocking and controlling the toxicity of fumonisin, subsequently avoiding adverse effects on the human and animal health.

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“…Just recently, Mihalache et al demonstrated the presence of significant levels of mycotoxins in the majority of the plant-based meat alternatives they analyzed. Although legal limits exist for these contaminants, they are deemed inadequate as they fail to encompass all pertinent mycotoxins and do not adequately consider current consumer behaviors 21 . Furthermore, the microbiological properties of these products have been similarly little studied to date, resulting in a corresponding lack of detailed data.…”

Section: Introductionmentioning

confidence: 99%

Microbial community structure of plant-based meat alternatives

Roch,

Dzieciol,

Quijada

et al. 2024

npj Sci Food

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A reduction in animal-based diets has driven market demand for alternative meat products, currently raising a new generation of plant-based meat alternatives (PBMAs). It remains unclear whether these substitutes are a short-lived trend or become established in the long term. Over the last few years, the trend of increasing sales and diversifying product range has continued, but publication activities in this field are currently limited mainly to market research and food technology topics. As their popularity increases, questions emerge about the safety and nutritional risks of these novel products. Even though all the examined products must be heated before consumption, consumers lack experience with this type of product and thus further research into product safety, is desirable. To consider these issues, we examined 32 PBMAs from Austrian supermarkets. Based on 16S rRNA gene amplicon sequencing, the majority of the products were dominated by lactic acid bacteria (either Leuconostoc or Latilactobacillus), and generally had low alpha diversity. Pseudomonadota (like Pseudomonas and Shewanella) dominated the other part of the products. In addition to LABs, a high diversity of different Bacillus, but also some Enterobacteriaceae and potentially pathogenic species were isolated with the culturing approach. We assume that especially the dominance of heterofermentative LABs has high relevance for the product stability and quality with the potential to increase shelf life of the products. The number of isolated Enterobacteriaceae and potential pathogens were low, but they still demonstrated that these products are suitable for their presence.

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Multi-mycotoxin determination in plant-based meat alternatives and exposure assessment

Cited by 20 publications

References 29 publications

The Occurrence of Non-Regulated Mycotoxins in Foods: A Systematic Review

The Occurrence of Non-Regulated Mycotoxins in Foods: A Systematic Review

Resveratrol alleviates fumonisin‐induced intestinal cytotoxicity by modulating apoptosis, tight junction, and inflammation in IPEC‐J2 porcine intestinal epithelial cells

Microbial community structure of plant-based meat alternatives

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