Control Mycotoxin Contamination in Tarasas Food Using A Lab Fermantion
Baraa Jameel Al-Assil 1,2*, Taghreed Abed Wahwah 3
Journal of Angiotherapy 8(3) 1-8 https://doi.org/10.25163/angiotherapy.839544
Submitted: 03 January 2024 Revised: 04 March 2024 Published: 11 March 2024
Abstract
Background: Exposure to mycotoxins via contaminated plant foods can cause mycotoxicosis with the formation of more than 200 diseases in humans. Tarasas is a popular Kurdish fermented dish made by fermenting turnip roots and leaves with wheat grits and salt. This study showed the impact of fermentation on mycotoxin degradation in wheat grits. Objectives: The effects of fermentation on mycotoxin levels in the final Tarasas product was determined in this study. Methods: Tarasas was prepared using a traditional Kurdish recipe and subjected to spontaneous fermentation. Lactic acid bacteria (LAB) were identified, and mycotoxin levels were analyzed during fermentation. Results: pH decreased gradually during fermentation, with increased LAB count observed. Mycotoxin levels of Ochratoxin A (OTA), Zearalenone (ZEN), Aflatoxin B2 (AFB2), and Aflatoxin B1 (AFB1) decreased significantly from initial concentrations to 15-day fermentation. Conclusion: Spontaneous lactic acid fermentation in Tarasas effectively reduced levels of AFB1, AFB2, ZEN, and OTA mycotoxins. LAB play a crucial role in mycotoxin degradation during fermentation, highlighting the potential of LAB fermentation in enhancing food safety and quality.
Keywords: Mycotoxins, lactic acid fermentation, wheat grits, Aflatoxin B1, Aflatoxin B2.
References
Abrunhosa, L., Morales, H., Soares, C., Calado, T., Vila-Chã, A. S., Pereira, M., et al. (2016). A review of mycotoxins in food and feed products in Portugal and estimation of probable daily intakes. Critical Reviews in Food Science and Nutrition, 56, 249-265.
Admassie, M. (2018). A review on food fermentation and the biotechnology of lactic acid bacteria. World Journal of Food Science and Technology, 2(1), 19-24.
Boon, C. S., Taylor, C. L., & Henney, J. E. (2010). Strategies to reduce sodium intake in the United States.
Brera, C., Debegnach, F., De Santis, B., Pannunzi, E., Berdini, C., Prantera, E., et al. (2011). Simultaneous determination of aflatoxins and ochratoxin A in baby foods and paprika by HPLC with fluorescence detection: A single-laboratory validation study. Talanta, 83, 1442-1446.
Chen, G., Fang, Q. a., Liao, Z., Xu, C., Liang, Z., Liu, T., et al. (2022). Detoxification of aflatoxin B1 by a potential probiotic Bacillus amyloliquefaciens WF2020. Frontiers in Microbiology, 13, 891091.
Christensen, C. M., Kok, C. R., Auchtung, J. M., & Hutkins, R. (2022). Prebiotics enhance persistence of fermented-food associated bacteria in in vitro cultivated fecal microbial communities. Frontiers in Microbiology, 13, 908506.
Daglioglu, O., Arici, M., Konyali, M., & Gumus, T. (2002). Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157: H7 and Staphylococcus aureus. European Food Research and Technology, 215, 515-519.
Daji, G. A., Green, E., Abrahams, A., Oyedeji, A. B., Masenya, K., Kondiah, K., et al. (2022). Physicochemical properties and bacterial community profiling of optimal mahewu (a fermented food product) prepared using white and yellow maize with different inocula. Foods, 11(12), 3171. https://doi.org/10.3390/foods11123171
Daou, R., Joubrane, K., Maroun, R. G., Khabbaz, L. R., Ismail, A., & El Khoury, A. (2021). Mycotoxins: Factors influencing production and control strategies. AIMS Agriculture and Food, 6, 416-447.
Gajecka, M., Waskiewicz, A., Zielonka, L., Golinski, P., Rykaczewska, A., Lisieska-Zolnierczyk, S., et al. (2018). Mycotoxin levels in the digestive tissues of immature gilts exposed to zearalenone and deoxynivalenol. Toxicon, 153, 1-11.
Gänzle, M. G. (2015). Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Current Opinion in Food Science, 2, 106-117.
Geary, P. A., Chen, G., Kimanya, M. E., Shirima, C. P., Oplatowska-Stachowiak, M., Elliott, C. T., et al. (2016). Determination of multi-mycotoxin occurrence in maize based porridges from selected regions of Tanzania by liquid chromatography tandem mass spectrometry (LC-MS/MS), a longitudinal study. Food Control, 68, 337-343.
Guan, Y., Lv, H., Wu, G., Chen, J., Wang, M., Zhang, M., et al. (2023). Effects of Lactic Acid Bacteria Reducing the Content of Harmful Fungi and Mycotoxins on the Quality of Mixed Fermented Feed. Toxins, 15, 226.
Hao, W., Li, A., Wang, J., An, G., & Guan, S. (2022). Mycotoxin contamination of feeds and raw materials in China in year 2021. Frontiers in Veterinary Science, 9, 929904. https://doi.org/10.3389/fvets.2022.929904
Huang, L., Duan, C., Zhao, Y., Gao, L., Niu, C., Xu, J., et al. (2017). Reduction of aflatoxin B1 toxicity by Lactobacillus plantarum C88: a potential probiotic strain isolated from Chinese traditional fermented food “tofu”. PloS One, 12(6), e0170109.
Hunaefi, D., Akumo, D. N., & Smetanska, I. (2013). Effect of fermentation on antioxidant properties of red cabbages. Food Biotechnology, 27, 66-85.
Ibrahim, S. A., Ayivi, R. D., Zimmerman, T., Siddiqui, S. A., Altemimi, A. B., Fidan, H., et al. (2021). Lactic acid bacteria as antimicrobial agents: Food safety and microbial food spoilage prevention. Foods, 10, 3131.
Jablonska-Rys, E., Slawinska, A., Skrzypczak, K., & Goral, K. (2022). Dynamics of changes in pH and the contents of free sugars, organic acids and LAB in button mushrooms during controlled lactic fermentation. Foods, 11(7), Article 1553.
Joint FAO/WHO Expert Committee on Food Additives. (2017). Evaluation of certain contaminants in food: eighty-third report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization.
Joshi, V., & Sharma, S. (2009). Lactic acid fermentation of radish for shelf-stability and pickling.
Kim, Y. S., Shin, K. S., & Lee, J. H. (2017). Comparative study of total acidity content of makgeolli with pre-treatment and analysis methods. Journal of The Korean Society of Food Science and Nutrition, 46(5), 600-607.
Li, Q., Zeng, X., Fu, H., Wang, X., Guo, X., & Wang, M. (2023). Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects. Trends in Food Science & Technology.
Lin, X., Bakyrbay, S., Liu, L., Tang, X., & Liu, Y. (2023). Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles. Fermentation, 9(3), 330. https://doi.org/10.3390/fermentation9030330
Maidana, L., de Souza, M., & Bracarense, A. P. F. (2022). Lactobacillus plantarum and Deoxynivalenol Detoxification: A Concise Review. Journal of Food Protection, 85, 1815-1823.
Maragos, C., Ward, T., & Proctor, R. (2022). Mycotoxins in grains. In Storage of Cereal Grains and Their Products (pp. 535-576). Elsevier.
Marin, S., Ramos, A., Cano-Sancho, G., & Sanchis, V. (2013). Mycotoxins: Occurrence, toxicology, and exposure assessment. Food and Chemical Toxicology, 60, 218-237.
Mohammadi, R., Abbaszadeh, S., Sharifzadeh, A., Sepandi, M., Taghdir, M., Youseftabar Miri, N., et al. (2021). In vitro activity of encapsulated lactic acid bacteria on aflatoxin production and growth of Aspergillus Spp. Food Science & Nutrition, 9, 1282-1288.
Møller, C. O. d. A., Freire, L., Rosim, R. E., Margalho, L. P., Balthazar, C. F., Franco, L. T., et al. (2021). Effect of lactic acid bacteria strains on the growth and aflatoxin production potential of Aspergillus parasiticus, and their ability to bind aflatoxin B1, ochratoxin A, and zearalenone in vitro. Frontiers in Microbiology, 12, 655386.
Muhialdin, B. J., Saari, N., & Meor Hussin, A. S. (2020). Review on the biological detoxification of mycotoxins using lactic acid bacteria to enhance the sustainability of foods supply. Molecules, 25, 2655.
Nada, S., Nikola, T., Bozidar, U., Ilija, D., & Andreja, R. (2022). Prevention and practical strategies to control mycotoxins in the wheat and maize chain. Food Control, 136, 108855.
Nahle, S., El Khoury, A., Savvaidis, I., Chokr, A., Louka, N., & Atoui, A. (2022). Detoxification approaches of mycotoxins: By microorganisms, biofilms and enzymes. International Journal of Food Contamination, 9, 1-14. https://doi.org/10.1186/s40550-022-00129-9
Nasrollahzadeh, A., Mokhtari, S., Khomeiri, M., & Saris, P. (2022). Mycotoxin detoxification of food by lactic acid bacteria. International Journal of Food Contamination, 9, 1-9. https://doi.org/10.1186/s40550-022-00130-2
Phokane, S., Flett, B. C., Ncube, E., Rheeder, J. P., & Rose, L. J. (2019). Agricultural practices and their potential role in mycotoxin contamination of maize and groundnut subsistence farming. South African Journal of Science, 115, 1-6.
Pickova, D., Ostry, V., Malir, J., Toman, J., & Malir, F. (2020). A review on mycotoxins and microfungi in spices in the light of the last five years. Toxins, 12, 789.
Ross, R. P., Morgan, S., & Hill, C. (2002). Preservation and fermentation: past, present and future. International Journal of Food Microbiology, 79, 3-16.
Roy, S., Shaw, D., Sarkar, T., & Choudhury, L. (2023). Mycotoxins in fermented foods: A comprehensive review. Novel Research in Microbiology Journal, 7, 1897-1917.
Saeed A, H., & Salam A, I. (2013). Current limitations and challenges with lactic acid bacteria: a review. Food and Nutrition Sciences, 2013, 1-15.
Siri-Anusornsak, W., Kolawole, O., Mahakarnchanakul, W., Greer, B., Petchkongkaew, A., Meneely, J., et al. (2022). The occurrence and co-occurrence of regulated, emerging, and masked mycotoxins in rice bran and maize from Southeast Asia. Toxins, 14, 567.
Tamang, J. P., Watanabe, K., & Holzapfel, W. (2016). Review: Diversity of microorganisms in global fermented foods and beverages. Frontiers in Microbiology, 7, 377.
Thompson, M., Ellison, S. L., & Wood, R. (2002). Harmonized guidelines for single-laboratory validation of methods of analysis (IUPAC Technical Report). Pure and Applied Chemistry, 74(5), 835-855.
Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., et al. (2021). Metabolism characteristics of lactic acid bacteria and the expanding applications in food industry. Frontiers in Bioengineering and Biotechnology, 9, 612285.
Wu, Y.-X., Yu, C.-H., Dong, X.-Y., Jiang, X.-X., Liu, G., Nie, S.-P., et al. (2022). Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish. Food Science and Technology, 43(3), Article 2022.
View Dimensions
View Altmetric
Save
Citation
View
Share