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A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels: the effect of cold needle perforation, microorganisms, and purified enzyme.
André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina.
Afiliação
  • André A; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland. Electronic address: amandine.andre@zhaw.ch.
  • Hecht K; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Chemistry and Biotechnology, Einsiedlerstrasse 31, 8820 Wädenswil, Switzerland.
  • Mischler S; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
  • Stäheli L; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
  • Kerhanaj F; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Chemistry and Biotechnology, Einsiedlerstrasse 31, 8820 Wädenswil, Switzerland.
  • Buller R; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Chemistry and Biotechnology, Einsiedlerstrasse 31, 8820 Wädenswil, Switzerland.
  • Kinner M; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
  • Freimüller Leischtfeld S; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
  • Chetschik I; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
  • Miescher Schwenninger S; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
  • Müller N; ZHAW Zurich University of Applied Sciences, Department for Life Sciences und Facility Management, Institute of Food and Beverage Innovation, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
Food Res Int ; 186: 114364, 2024 Jun.
Article em En | MEDLINE | ID: mdl-38729726
ABSTRACT
With the aim of reintroducing wheat grains naturally contaminated with mycotoxins into the food value chain, a decontamination strategy was developed in this study. For this purpose, in a first step, the whole wheat kernels were pre-treated using cold needle perforation. The pore size was evaluated by scanning electron microscopy and the accessibility of enzymes and microorganisms determined using fluorescent markers in the size range of enzymes (5 nm) and microorganisms (10 µm), and fluorescent microscopy. The perforated wheat grains, as well as non-perforated grains as controls, were then incubated with selected microorganisms (Bacillus megaterium Myk145 and B. licheniformis MA572) or with the enzyme ZHD518. The two bacilli strains were not able to significantly reduce the amount of zearalenone (ZEA), neither in the perforated nor in the non-perforated wheat kernels in comparison with the controls. In contrast, the enzyme ZHD518 significantly reduced the initial concentration of ZEA in the perforated and non-perforated wheat kernels in comparison with controls. Moreover, in vitro incubation of ZHD518 with ZEA showed the presence of two non-estrogenic degradation products of ZEA hydrolysed zearalenone (HZEA) and decarboxylated hydrolysed ZEA (DHZEA). In addition, the physical pre-treatment led to a reduction in detectable mycotoxin contents in a subset of samples. Overall, this study emphasizes the promising potential of combining physical pre-treatment approaches with biological decontamination solutions in order to address the associated problem of mycotoxin contamination and food waste reduction.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Zearalenona / Contaminação de Alimentos Idioma: En Revista: Food Res Int Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Zearalenona / Contaminação de Alimentos Idioma: En Revista: Food Res Int Ano de publicação: 2024 Tipo de documento: Article
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