-
1.
Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review.
Redondo-Blanco, S, Fernández, J, López-Ibáñez, S, Miguélez, EM, Villar, CJ, Lombó, F
Journal of food protection. 2020;(1):163-171
Abstract
Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities.
-
2.
Electrochemical sensors for improved detection of paraquat in food samples: A review.
Laghrib, F, Bakasse, M, Lahrich, S, El Mhammedi, MA
Materials science & engineering. C, Materials for biological applications. 2020;:110349
Abstract
Paraquat (1,10-dimethyl-4,40-dipyridinium chloride), also known as methyl viologen, is widely used as a quaternary ammonium herbicide (broadleaf weed killer) all over the world owing to its excellent effect in plant cells for crop protection and horticultural use. However, it is dangerous because of its high acute toxicity even at low concentrations. Its detection in the environment is therefore necessary. As a consequence of its widespread usage, it causes genotoxic, teratogenic as well as other environmental and ecological adverse impacts. Exposure to PQ leads to a high mortality rate because no specific drug is effective for treatment. Excessive consumption of PQ can cause cellular damage and necrosis in the brain, heart, lungs, liver, and kidneys. The diversity and sensitivity of the analyses currently required have forced the experimenter to use more advanced and efficient techniques, which can provide qualitative and quantitative results in complex environments. Electrochemical methods generally meet these criteria while offering other advantages to achieve excellent accuracy and fast handling. This paper provides an overview of the determination of PQ using electrochemical methods combined with several modified electrodes in food samples, including milk, apple juice, tomato juice, and potato juice. Emphasis was placed on the most relevant modifiers used to generate high selectivity and sensitivity such as noble metals, metallic nanoparticles, polymers, biomolecules, clay, and apatite minerals. Comprehensively, it is strongly convincing that the synergy between the sensor substrate and the modifier architecture gives the electrodes a high capacity to detect paraquat in complex matrices such as food. In line with the context, information's on the mechanism of electrooxidation or reduction of PQ has been reported with the discussion of some future prospects and some insights. To the best of our knowledge, there is no review article relating the electrochemical determination of paraquat.
-
3.
Fusarium Mycotoxins Enniatins: An Updated Review of Their Occurrence, the Producing Fusarium Species, and the Abiotic Determinants of Their Accumulation in Crop Harvests.
Gautier, C, Pinson-Gadais, L, Richard-Forget, F
Journal of agricultural and food chemistry. 2020;(17):4788-4798
Abstract
Cereal grains and their processed food products are frequently contaminated with mycotoxins produced by the Fusarium genus. Enniatins (ENNs), which belong to the so-called "emerging mycotoxins" family, are among the most frequently found in small grain cereals. Health hazards induced by a chronic exposure to ENNs or an association of ENNs with other major mycotoxins is a risk that cannot be excluded given the current toxicological data. Thus, efforts must be pursued to define efficient control strategies to mitigate their presence in cereal grains. A key condition for achieving this aim is to gain deep and comprehensive knowledge of the factors promoting the appearance of ENNs in crop harvests. After an update of ENN occurrence data, this review surveys the scientific literature on the Fusarium species responsible for ENN contamination and covers the recent advances concerning the abiotic determinants and the genetic regulation of ENN biosynthesis.
-
4.
Molecular docking studies and in vitro degradation of four aflatoxins (AFB1 , AFB2 , AFG1 , and AFG2 ) by a recombinant laccase from Saccharomyces cerevisiae.
Liu, Y, Mao, H, Hu, C, Tron, T, Lin, J, Wang, J, Sun, B
Journal of food science. 2020;(4):1353-1360
-
-
Free full text
-
Abstract
Here, molecular docking simulation was used to predict and compare interactions between a recombinant Trametes sp. C30 laccase from Saccharomyces cerevisiae and four aflatoxins (AFB1 , AFB2 , AFG1 , and AFG2 ) as well as their degradation at a molecular level. The computational result of docking simulation indicates that each of the aflatoxins tested can interact with laccase with a binding ability of AFB1 >AFG2 >AFG1 >AFB2 . Simultaneously, it also demonstrated that aflatoxin B1 , B2 , G1 , G2 may interact near the T1 copper center of the enzyme through H-bonds and hydrophobic interactions with amino acid residues His481 and Asn288; His481; Asn288, and Asp230; His481 and Asn288. Biological degradation test was performed in vitro in the presence of a recombinant laccase. Degradation increased as incubation time increased from 12 to 60 hr and the maximum degradation obtained for AFB1 , AFB2 , AFG1 , and AFG2 was 90.33%, 74.23%, 85.24%, and 87.58%, respectively. Maximum degradation of aflatoxins was determined with a total activity 3 U laccase at 30 °C in 0.1 M phosphate buffer, pH 5.7 after 48-hr incubation. The experimental results are consistent with that of docking calculation on the biological degradation test of four aflatoxins by laccase. PRACTICAL APPLICATION In this study, the degradation efficiencies of laccase for B and G series of aflatoxins were determined by computer simulation and verified by performing in vitro experiments. It can provide reference for rapid screening of aflatoxin degradation-related enzymes.
-
5.
RES transformation for biosynthesis and detoxification.
Huang, JQ, Lin, JL, Guo, XX, Tian, X, Tian, Y, Shangguan, XX, Wang, LJ, Fang, X, Chen, XY
Science China. Life sciences. 2020;(9):1297-1302
Abstract
The reactive electrophilic species (RES), typically the molecules bearing α,β-unsaturated carbonyl group, are widespread in living organisms and notoriously known for their damaging effects. Many of the mycotoxins released from phytopathogenic fungi are RES and their contamination to cereals threatens food safety worldwide. However, due to their high reactivity, RES are also used by host organisms to synthesize specific metabolites. The evolutionary conserved glyoxalase (GLX) system scavenges the cytotoxic α-oxoaldehydes that bear RES groups, which cause host disorders and diseases. In cotton, a specialized enzyme derived from glyoxalase I (GLXI) through gene duplications and named as specialized GLXI (SPG), acts as a distinct type of aromatase in the gossypol pathway to transform the RES intermediates into the phenolic products. In this review, we briefly introduce the research progress in understanding the RES, especially the RES-type mycotoxins, the GLX system and SPG, and discuss their application potential in detoxification and synthetic biology.
-
6.
Microbial safety of oily, low water activity food products: A review.
Olaimat, AN, Osaili, TM, Al-Holy, MA, Al-Nabulsi, AA, Obaid, RS, Alaboudi, AR, Ayyash, M, Holley, R
Food microbiology. 2020;:103571
Abstract
Oily, low water activity (OL aw) products including tahini (sesame seed paste), halva (tahini halva), peanut butter, and chocolate, have been recently linked to numerous foodborne illness outbreaks and recalls. This review discusses the ingredients used and processing of OL aw products with a view to provide greater understanding of the routes of their contamination with foodborne pathogens and factors influencing pathogen persistence in these foods. Adequate heat treatment during processing may eliminate bacterial pathogens from OL aw foods; however, post-processing contamination commonly occurs. Once these products are contaminated, their high fat and sugar content can enhance pathogen survival for long periods. The physiological basis and survival mechanisms used by pathogens in these products are comprehensively discussed here. Foodborne outbreaks and recalls linked to OL aw foods are summarized and it was observed that serotypes of Salmonella enterica were the predominant pathogens causing illnesses. Further, intervention strategies available to control foodborne pathogens such as thermal inactivation, use of natural antimicrobials, irradiation and hydrostatic pressure are assessed for their usefulness to achieve pathogen control and enhance the safety of OL aw foods. Sanitation, hygienic design of manufacturing facilities, good hygienic practices, and environmental monitoring of OL aw food industries were also discussed.
-
7.
Enzymatic assays for the assessment of toxic effects of halogenated organic contaminants in water and food. A review.
Artabe, AE, Cunha-Silva, H, Barranco, A
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 2020;:111677
Abstract
Halogenated organic compounds are a particular group of contaminants consisting of a large number of substances, and of great concern due to their persistence in the environment, potential for bioaccumulation and toxicity. Some of these compounds have been classified as persistent organic pollutants (POPs) under The Stockholm Convention and many toxicity assessments have been conducted on them previously. In this work we provide an overview of enzymatic assays used in these studies to establish toxic effects and dose-response relationships. Studies in vivo and in vitro have been considered with a particular emphasis on the impact of halogenated compounds on the activity of relevant enzymes to the humans and the environment. Most information available in the literature focuses on chlorinated compounds, but brominated and fluorinated molecules are also the target of increasing numbers of studies. The enzymes identified can be classified as enzymes: i) the activities of which are affected by the presence of halogenated organic compounds, and ii) those involved in their metabolisation/detoxification resulting in increased activities. In both cases the halogen substituent seems to have an important role in the effects observed. Finally, the use of these enzymes in biosensing tools for monitoring of halogenated compounds is described.
-
8.
Nuts and Non-Alcoholic Fatty Liver Disease: Are Nuts Safe for Patients with Fatty Liver Disease?
Plaz Torres, MC, Bodini, G, Furnari, M, Marabotto, E, Zentilin, P, Giannini, EG
Nutrients. 2020;(11)
Abstract
Diet and lifestyle interventions are the recommended treatment for patients with non-alcoholic fatty liver disease (NAFLD), with the aim of achieving a 7-10% weight loss. Several dietary patterns have been suggested for this purpose, however, to date, the best one is represented by the Mediterranean diet (MD) as it is rich in macro- and micro- nutrients known for their effectiveness in health-promotion and cardio-vascular disease prevention. Moreover, MD is characterized by the inclusion of nuts. These foods have shown potential benefits in health-promotion as they are rich in fibers, which have lipid-lowering effects, rich in mono- and poly-unsaturated fatty acids, which help reduce insulin-resistance and serum cholesterol, and contain anti-oxidants which reduce oxidative stress and inflammation. Additionally, nuts are associated with a better control, or reduction, of Body Mass Index (BMI). All these effects are useful targets to achieve in NAFLD, so that nuts have been proposed as a suitable dietary treatment supplement for weight and metabolic control in these patients. In recent years, health authorities raised an alert on nuts consumption as these may be at high risk of aflatoxin (AF) contamination, for which controls and legislations are different among countries. AF is a well-known cancerogenic agent and a recognized risk factor for hepatocellular carcinoma. Patients with NAFLD have an overall, inherent sevenfold increased risk of developing hepatocellular carcinoma as compared with the general population. In this context, one could argue that recommending the inclusion of nuts in the diet of NAFLD patients has to be balanced with the risk of potential chronic exposure to AF, and every effort should be pursued to assure the safety of these nutrients. In this review, we aim to summarize the benefits of nuts consumption, the evidence for AF contamination of nuts and the consequent potential risks in patients with NAFLD.
-
9.
The influence of harvesting time and meteorological conditions on the occurrence of Fusarium species and mycotoxin contamination of spring cereals.
Kochiieru, Y, Mankevičienė, A, Cesevičienė, J, Semaškienė, R, Dabkevičius, Z, Janavičienė, S
Journal of the science of food and agriculture. 2020;(7):2999-3006
Abstract
BACKGROUND The aim was to determine the influence of harvesting time and meteorological conditions on the occurrence of Fusarium spp. and mycotoxins in the grain of spring cereals. A field experiment was performed in 2016-2018 with spring oat (Avena sativa L.) and spring triticale (× Triticosecale Wittm.) plots. Grain samples of oat and triticale were analysed for Fusarium infection and co-contamination with mycotoxins deoxynivalenol (DON), zearalenone (ZEA) and T-2 toxin (T-2). RESULTS Results from the three-year study showed that the occurrence of Fusarium spp. fungi and mycotoxins produced by them in spring oat and triticale grain was most influenced by the meteorological conditions at harvesting time and crop species. CONCLUSIONS It was found that in all experimental years, F. poae, F. tricinctum and F. sporotrichioides predominated in oat grains and F. graminearum, F. sporotrichioides and F. avenaceum predominated in spring triticale; as a result, oat grains were more contaminated with T-2 and triticale grains with DON and ZEA. Due to the rainy harvesting period in 2017, the contamination level of Fusarium fungi of grain of both crop species was 100%, and the concentrations of DON and ZEA in the samples of spring triticale were several times higher than those set forth in the EU regulation. Co-occurrence of all three mycotoxins analysed (DON, ZEA and T-2) was identified in these samples. © 2020 Society of Chemical Industry.
-
10.
The Effects of X-Ray Irradiation on Safety and Nutritional Value of Food: A Systematic Review Article.
Zehi, ZB, Afshari, A, Noori, SMA, Jannat, B, Hashemi, M
Current pharmaceutical biotechnology. 2020;(10):919-926
Abstract
X-ray is a non-thermal technology that has shown good efficacy in reducing pathogenic and spoilage bacteria, viruses and parasites. X-ray hygiene technology resulted in a high microbial loss in numerous food products, such as dairy products, ready-to-eat shrimp, oysters, fresh products, strawberries, shredded iceberg lettuce, and spinach leaves. Some X-ray studies on food safety have shown that X-ray is an effective technology and is also an appropriate alternative to the electron beam and gamma rays, and can be used in the food industry without side effects on human health. Besides, we reviewed the X-ray effect on the nutritional value of food. Therefore in this study, we aimed to review the available pros and cons of current studies regarding X-rays' effects on the food industry.