Review of the effect of fermentation on naturally occurring toxins

Westby, A.; Reilly, Amanda; Bainbridge, Z.

doi:10.1016/s0956-7135(97)00003-0

Cited by 47 publications

(31 citation statements)

References 27 publications

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“…High cyanide content in a diet can cause acute poisoning, tropical ataxic neuropathy and konzo (a paralytic disease). It may also exacerbate iodine deficiency resulting in goitre and cretinism [54]. During 'gari' and 'lafun' production from cassava, the cyanogenic glucoside, linamarin, is hydrolysed by the linamarinase enzyme to glucose and cyanohydrin.…”

Section: The Effect Of Fermentation On Toxic Antinutritional and Indmentioning

confidence: 99%

“…Mycotoxins are secondary metabolites released into cereal grains and legume seeds by species of the genera Aspergillus, Fusarium and Penicillium [54,66]. Aflatoxins and fumonisins are the mycotoxins, in cereals, of major health and economic concern in the developing world [23,24,48,54,66,68,69].…”

Section: Reduction Binding or Detoxification Of Mycotoxins In Fermenmentioning

confidence: 99%

“…Aflatoxins and fumonisins are the mycotoxins, in cereals, of major health and economic concern in the developing world [23,24,48,54,66,68,69]. Table 4 shows the deaths linked to mycotoxins in foods.…”

Section: Reduction Binding or Detoxification Of Mycotoxins In Fermenmentioning

confidence: 99%

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Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

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Section: The Effect Of Fermentation On Toxic Antinutritional and Indmentioning

confidence: 99%

Section: Reduction Binding or Detoxification Of Mycotoxins In Fermenmentioning

confidence: 99%

See 1 more Smart Citation

Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

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“…) or metabolites other than acetic acid biosynthesized during the fermentation process. In this respect, Westby, Reilly, and Bainbridge (1997) showed that during food fermentations, the cyclopentanone moiety of aflatoxin B1 was reduced which results in aflatoxicol A and in the presence of organic acids, aflatoxicol A is irreversibly converted into the stereo-isomer aflatoxicol B which is about 18 times less toxic than aflatoxin B1. Under the conditions created in lactic acid fermentation (pH ≤ 4.0), aflatoxin B1 is readily converted to aflatoxin B2a which is also less toxic.…”

Section: Discussionmentioning

confidence: 99%

Detoxification of Patulin by Kombucha tea culture

Ismaiel

Bassyouni

Kamel

et al. 2015

CyTA - Journal of Food

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Kombucha is a refreshing beverage, obtained by fermenting sugared tea with a symbiotic culture of acetic acid bacteria and yeast, consumed for its positive effects on human health. In this study, the potential of kombucha supernatant for reduction of patulin (PAT) of three toxigenic fungal strains (Penicillium expansum LC015096, Talaromyces purpureogenus LC015095, and Acremonium implicatum LC015097) in liquid medium and apple fruit was investigated. In liquid medium, kombucha up to 10% (v/v) significantly inhibited PAT production of P. expansum by 77.2% and that of T. purpureogenus and A. implicatum by 100%. In apple fruit, inhibition percent of PAT accumulation by the respective fungal strains was 49.8%, 100%, and 53%. In aqueous solution, kombucha cells showed a relative greater PAT uptake capacity than Sacchromyces cerevisiae. The maximum PAT uptake (64.67% and 60.69%) by viable and heat-treated kombucha cells was achieved at pH 3.0 throughout 48 h incubation, respectively.Keywords: Kombucha tea; patulin (PAT); toxicity; apple; biosorption La Kombucha es una bebida refrescante obtenida a partir de la fermentación del té endulzado con un cultivo simbiótico de acetobacterias y levadura, el cual es consumido por sus efectos positivos para la salud. En este estudio, se investigó el potencial de la Kombucha sobrenadante para la reducción de patulina (PAT) de tres cepas de hongos tóxicos (Penicillium expansum LC015096, Talaromyces purpureogenus LC015095 y Acremonium implicatum LC015097) en medio líquido y zumo de manzana. En medio líquido, la Kombucha con un porcentaje de hasta 10% (v/v) inhibió significativamente la producción de PAT de P. expansum en un 77,2% y la de T. purpureogenus y A. implicatum en un 100%. En el zumo de manzana, el porcentaje de inhibición de la acumulación de PAT mediante las cepas de hongos respectivas fue de 49,8%, 100% y 53%. En la solución acuosa, las células de Kombucha mostraron una mayor capacidad relativa de absorción de PAT que en Sacchromyces cerevisiae. La capacidad máxima de absorción de PAT (64,67% y 60,69%) mediante células de Kombucha viables y tratadas con calor se consiguió con un pH 3,0 mediante incubación de 48 h, respectivamente.

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“…Initial research in the field of mycotoxin biotransformation started 40 years ago. It has been demonstrated that some microorganisms produce enzymes that could alter the structure of mycotoxins and/or proteins that can conjugate these compounds, making them less active as pathogenic agents [53]. However, only few microorganisms have shown the capacity of degrading mycotoxins.…”

Section: Degradation or Biotransformationmentioning

confidence: 99%