In vitro and in vivo capacity of yeast-based products to bind to aflatoxins B1 and M1 in media and foodstuffs: A systematic review and meta-analysis.

The aflatoxins are hepatotoxic and carcinogenic metabolites produced by Aspergillus species during growth on crop products. In this regard, a systematic review to collect the quantitative data regarding the in vitro capacity of yeasts-based products to bind to aflatoxin B1 (AFB1) and/or aflatoxin M1 (AFM1) was performed. After screening, 31 articles which met the inclusion criteria was included and then the pooled decontamination of aflatoxins in the defined subgroups (the type of foods, pH, contact time, temperature, yeast species, and aflatoxin type) was calculated by the random effect model (REM). The overall binding capacity (BC) of aflatoxins by yeast was 52.05% (95%CI: 49.01-55.10), while the lowest and highest aflatoxins' BC were associated with Yeast Extract Peptone (2.79%) and ruminal fluid + artificial saliva (96.21%), respectively. Regarding the contact time, temperature, pH and type of aflatoxins subgroups, the binding percentages varied from 50.83% (>300 min) to 52.66% (1-300 min), 50.71% (0-40 °C) to 88.39% (>40 °C), 43.03% (pH: 3.1-6) to 44.56% (pH: 1-3) and 59.35% (pH > 6), and 48.47% (AFB1) to 69.03% AFM1, respectively. The lowest and highest aflatoxins' BC was related to C. fabianii (18.45%) and Z. rouxii (86.40%), respectively. The results of this study showed that variables such as temperature, yeast, pH and aflatoxin type can be considered as the effective factors in aflatoxin decontamination.

Dietary exposure assessment and risk characterization of mycotoxins in lactating women: Case study of São Paulo state, Brazil.

The exposure and risk characterization of lactating women to aflatoxins (AFs), fumonisins (FBs), ochratoxin A (OTA) and zearalenone (ZEN) due to consumption of different types of food products in Pirassununga, São Paulo, Brazil, was assessed. Lactating women (N = 74) provided samples of foods stored and available at their households between April-August/2018, totaling 184 samples. Mycotoxins were determined in food samples by liquid chromatography-tandem mass spectrometry. According to findings, 20% (n = 36) of all food samples were contaminated with AFs at median concentrations ranging from 9.2 to 18.5 µg/kg, while OTA was detected only in three samples (rice, bread and pasta) at concentrations of 22.3, 23.8 and 48.7 µg/kg, respectively. ZEN was detected in 34 samples (18%) at median levels of 62-195 µg/kg, and FBs at median levels of 58-1546 µg/kg was observed in 22 samples (12%). Moreover, the concentration of AFs, OTA, ZEN and FBs exceeded their respective maximum permitted levels in 11 (6%), 3 (2%), 8 (4%) and 5 (3%) from total samples, respectively. Twenty-eight samples (15%) were contaminated with two or three types of mycotoxins. Corn products contributed for the highest mean probable daily intakes (PDI) of AFs (0.119 ± 0.193 µg/kg body weight (bw)/day), ZEN (0.325 ± 0.097 µg/kg bw/day) and FBs (2.936 ± 1.541 µg/kg bw/day), while wheat-based products contributed for the highest PDI of OTA (0.035 ± 0.028 µg/kg bw/day). The Margin of Exposure (MoE) value for AFs (3.72) demonstrated a high cancer risk (MoE < 10,000), and the Hazard Quotient (HQ) obtained for OTA (24.66), ZEN (4.24) and total FBs (5.01) also resulted in a non-tolerable risk (HQ > 1) via consumption of the investigated food products. Results of this trial indicate high exposure levels of lactating women to dietary mycotoxins in the studied area, which warrant concern about the possible transfer of residual mycotoxins into breast milk.

The Association between the Preservative Agents in Foods and the Risk of Breast Cancer.

In the etiology of breast malignancy, dietary habits and lifestyle-related risk factors in the coherence of cancer prevention guidelines, e.g., WCRF/AICR is well documented. In addition, the consumption of staple food products rich in carbohydrate as major calorie resources such as potato, bread, and ready-to-eat cereals are partly object to having roles in breast tumorigenesis. In this review, the possible associations of preservatives and nutritive risk factors of staple foods in dietary patterns with breast cancer development based on the experimental and observational cohort-based studies were discussed. In this regard, the influence kinetics of insulin, insulin-like growth factor-1, and insulin-activated AMPK/Akt pathway on sorts of starch and protein is a concerning biologic concept in promoting the risk of tumorigenesis. Hence, Akt-dependent controlled proliferation, induced apoptosis, and controlled oxidative stress in specific condition could be concentrated as the preventive strategies. Although preservatives such as sorbate, benzoate, and nitrate are considered Generally Recognized as Safe, there are some issues concerning the safety of their applications, including the possibility of allergies and immunosuppressive effects from benzoate, the formation of carcinogenic nitrosamines from nitrites, and interaction sorbate with nitrite in the stomach which consequently can be resulted in the production of a series of genotoxic compounds.

Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: A systematic review and meta-analysis.

This study was aimed to evaluate the fate of D3G, 3-ADON, and 15-ADON during various processing steps (milling, fermentation, baking and cooking with water) of different cereal-based products, as well as the co-occurrence of culmorin (CUL) and its derivatives (15-Hydroxy-CUL and 5-Hydroxy-CUL. Some databases such as Science Direct, PubMed, Scopus, and Embase were screened to collect the relevant published papers between January 1983 to October 2018, and 23 articles with 319 data were included. The baking resulted in reductions in the concentration of all types of investigated masked mycotoxins, i.e., 15-ADON (-25%) > 3-ADON (-15%) > D3G (-6%). Also, rank order of CUL and its derivatives based on occurrence was CUL (70%) > 15-Hydroxy-CUL (47%) > 5-Hydroxy-CUL (15%) and their rank based on their concentration was 5-Hydroxy-CUL (99.21 µg/kg) > CUL (48.84 µg/kg) > 15-Hydroxy-CUL (9.39 µg/kg) > Hydroxy -CUL (0.06 µg/kg) > 12-Hydroxy-CUL (0.05 µg/kg) > 14-Hydroxy-CUL (0.01 µg/kg).

The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges.

The recent progress in genetic engineering has brought multiple benefits to the food and agricultural industry by enhancing the essential characteristics of agronomic traits. Powerful tools in the field of genome editing, such as siRNA-mediated RNA interference for targeted suppression of gene expression and transcription activator-like effector nucleases (TALENs) and zinc-finger nucleases (ZFNs) for DNA repair have been widely used for commercial purposes. However, in the last few years, the discovery of the CRISPR-Cas9 system has revolutionized genome editing and has attracted attention as a powerful tool for several industrial applications. Herein, we review current progresses in the utilization of the CRISPR-Cas9 system in the food and agricultural industry, particularly in the development of resistant crops with improved quality and productivity. We compare the CRISPR system with the TALEN and ZFN nucleases-based methods and highlight potential advantages and shortcomings. In addition, we explore the state of the global market and discuss the safety and ethical concerns associated with the application of this technology in the food and agricultural industry.

Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis.

The study aimed to perform a meta-analysis on the fate of ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON) and total aflatoxin (TAF) during steps of bread and pasta-based products processing. A total of twenty and eight articles (549 data) collected from 1983 through June 2017 were included. Some of the investigated processing such as milling and fermentation caused an increase in the concentration of DON and TAF; although they reduce the concentration of ZEN and OTA. Also, heat processing (cooking) decrease the DON, OTA, and TAF and increase the concentration of ZEN in bread. Cooking reduces the concentration of DON and ZEN in the biscuit. Cooking of pasta reduces the content of DON; however, it increases the concentration of TFA. The findings showed that the mycotoxins and their fate were influenced differently by the unit operations steps involved in the preparation of the different cereal-based products.

Prevalence and concentration of ochratoxin A, zearalenone, deoxynivalenol and total aflatoxin in cereal-based products: A systematic review and meta-analysis.

This study aimed to estimate the prevalence and concentration of total aflatoxin (TAF) ochratoxin A (OTA), zearalenone (ZEN) and deoxynivalenol (DON) in bread, cornflakes, breakfast cereals and pasta-based products through meta-analysis. The required databases including (PubMed and Scopus databases) were investigated to collect data on the concentration and prevalence of mentioned mycotoxins in cereal-based products. Among 2461 explored articles in identification step, 38 articles with 9627 samples were included in the conducted meta-analysis. The prevalence and concentration of studied mycotoxins varied with the cereal-based food studied. In this context, the overall rank order of mycotoxins prevalence in the cereal foods was OTA > DON > ZEN > TAF > 15-ADON > 3-ADON. Also, the overall rank order of mycotoxins based on concentration in the cereal foods investigated was DON > ZEN > 15-ADON > OTA > 3-ADON > TAF. The findings of this meta-analysis may be useful for the building of risk assessment models aiming to derive data for the development of specific actions to reduce the exposure to OTA, ZEN, TAF, and DON through the consumption of the cereal-based products.