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    Toxins in Fermented Foods: Prevalence and Preventions-A Mini Review - Enhanced Reader

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    Toxins in Fermented Foods: Prevalence and Preventions-A Mini Review - Enhanced Reader

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    26 views16 pages

    Toxins in Fermented Foods: Prevalence and Preventions-A Mini Review - Enhanced Reader

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    Ana Borges

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    i] toxins (mopu ‘Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review {UnvertyChtang a 9, Part peat om + Campenas sagen (55 chsoatopmatcam (CC Saiveoste mise ech Fax See BSS ACC) Recta 25 November 6 Apt 2 Decne 08 Pb: 24 Decor 28 Sie _Antrac: Fermented fos (FF) are widely consumed around the world, an FF are ane of the prime sources of toxins and patbogeie microbes hat ae associated with several oedboene Sutbrake Mycotuns (afistonins,fumenising, seigmatogoan, niall deosjnivalena, Z2earaknono, chrtonn and aller, boceral tox (Giga tov an botany), beni Sin and cyanogenic lysis ae the cmon in fund in FF ain to the pages ‘microbes Fermented milk produits and meat sausges re extremely Vulnerable to catamination. ‘Caolative pds infrration shoot oapeciic tic fac as train Ft coe fo fh provement f afer preparation and consumption fermented foods. Accordingly the cure manuscript summarizes the eprted mycotoxins, acter ons, nto rom ote sour: tection methods and prevrton of tosis in FF (ase of specie sarer cule, optimized fermentation proce ad pre-and posprocening tester) anc map inal outbreaks ‘Tasteatre survey was made in Scop Web of Scene NCBLPubNed, and Googe Seba sing, {he sarch terme "Tonne’ and "Femntad Fos” akeywonds. The appropriate centicSecuments ‘were send for relevant ination and hey wee eed without ey cross Keywords toxins erate fads mycotoxins acter toxic ae bactefermentation ‘Key Contribution: The manuscript summarizes the rported mycotnns aster tong and other ‘oxi mutes in FE: detcton methods and prevention of nits ia Fan jor del outs 1. tnroduction Fermented foods (FE) are an important part ofthe Asian dit It has buen predicted tht the global market fo fermented products and ingresiens may reach up t0 S284 Bion by 222 ‘The rowing word population inreass the need for food, and pressed waren a evidence ‘of the beetles of Fave incensed he demand fr ferment product [i Far ich ‘neve microbes, andthe concntation and diversity ofthe merbi lod in the FF ate diferent. Mlerbes sated rom FFhave bon prt for several lil properties ike bacteria, enzyme apd neurotransmitter productn, and pois atits [2]. The prodction prc of Fao varies ‘aed onthe geographical gion and aval of the eourcs In the arco pee, amt all ‘he FF were prope ty spontaneous or bind nat are ofthe pati microbe) fermentation ‘processes ‘The spec starer cultures were used to contol the fermentation process, alc Ss ceria (LAB) as commonly te an 2 tartrate. Some ofthe fo materials ich ‘lk atually abr sere LAB stains, which als pla ale in the fermentation proses and are ‘onde at matters “The production procedure vais based onthe nate othe product. The radial preprson ‘of torba yogurt has the following steps 1. Callectan of milk and sbjcting mkt het 0 [petearis 2 The pstoned kis cold tothe deed exnpestine oat of previo Sour (acts a6 3 sed culture). 4 The mitre eincabatd. The fermented mi is cea 0 som temperature 6 Aer mining get the ltlovers (whey) stained, andthe tb yopurt, Iestored “Avan a Yogurtbased beverage, also made rom mk using spe starter cules (Girplcses ters, acts dlrs ump. bulgarcs). ike, every fermented rot papa eth fern pracesing methods ewen when hey ave a common he ingrcont Forexample musth hse ngetient of Kou Kes, Ayan, Te, nd Kurt whch re preparod ‘with ifernt procsing methods, Te commonly use, talon and patented approaches of Fermented foo preparations have ben dead previously (7 “The fementation proces provides several alVantoges ote fod products sucha avo, taste, lf ect The fermenting microbes can release thes bioactive mictablite such at smn, peptides xopelysnccharide conjugated lol acd, neuroransmiters(y-eminabulie eh (GABA), and eigonsecards [i On the other hand, some unwanted tod cntaminant nd ‘metabolites ofthe ices are lsd in the fod bate ding fermentation, Mycota, bacterial Stns apn inn an ange nn et ny can eeu "The presence of exci smnouis of wasn tnic comps in fhe FF hepre the approved level ould land wo serious heath sues amang the consumers o even cause matlly ‘Theoccurenco pathogenic aces (Brel sp ters app Samoa spp Sapa, Shapes spp and Clostridium) espe i eared mk products, have case serie outbeths 1. The quay ofthe FF bacomes qusionabl, an that affects the ene FF Parke htc incidenas ec ten Thuy several rections were made in the od proces Industries oensre high-quality prc making and safe maxima rua levels of pathogen ‘cobs nd toni he fod product, "Tis current review summarize the common toxins in FF and thei sources and prevention ‘in Scop, We of Scence, NCBLPDMed, and Google Scholar tng “Toxine” and “Fermented Foods” at keywords. The appropiate scent document (escuchar, view paper shot ‘communications and opin) were screened for the relevant nfzmation and they were ected ‘thet any declan aoe 21, Myctorns AL Fanga toxin are cle called mycotoxins. Several myetoxns (fatoins,ohatoxin ‘A, zaralenne, deonynalena and isn) were reported tobe proeat in FF. The ang tonne ‘South Afcan tacitly Brew bers were investiga. The rans, balan male wed forts ‘beer production lecly brewed and cramer alcool beverages were screened forthe myetonn, rode andi was covered that the grain contain apr spp., Pesan sp, Mio nd hips spp. and some commensal everages cota flats while some cl Beers ‘fain ochratxn A and earleone (0. ‘Atle tadional Irian femnented ood, an be produced using mold covered casa ‘noc. The nous ad atk samples were suet to ceenng of mycotoxins The reels sgt tat octonin (0.2 /) and dental were prot inthe sample in race amount, fan he logical esting study reves tat the consumption of tek ste [1], The Nigerian food sample (aie, lle Sorghum ssame, fermented canna ad Hake) were screened or colatonn A contamination, About 98% ofthe samples contained vehatonn A, and mere than 7Wcot amples contained > 5 ug of on/ ho the sample, whi regarded asa than Death as per the European Union standard [2], Oevatoin A i a potent carcinogen 5} and -ephtoxin [The presence of mycotoxins in win, ie samples ae cork toppers was anand yg eretgraphy- tandem mas spectrometry. The ype and concerto ofthe na Yared among amples Some win ample contained ahatsin Awhile reo them contin’ aera Ghd aemril mth The corktoppers fe wine samples were eprtd withthe rence of endlic ac altel and allem! methyl The rests sugested that he packing proces of Fermented foods needed more riealare(Is). Alleria mutagen [5] an esto 7, tote espe and toi 8 spas pp. are commonly aed proce Asan fermented fon Some fhe Rasp pp rebecca fr nmnocgrned cman et ate Re of several Rhizopus sain revealed tha bout 11% of stuns had an encom elatonatip ‘with Barton pp, Thon sais were prover to have the ability to produce zone Theor, "he carl seeing and detention of pathageic nd toxigenic ssocaons wth commonly used ‘pol inthe food intr bigatry []Renine ae pen anstamer agent [221 “The wadtional Nigerian condiments inv and nd hela mater st bean and mon sods, respectively, were studied for mycotoune and micabial contaminatons. Pathogens sch ‘cts ates, Soins ser subsp. slr, Ages ec and Pes als wee found in many ofthe samples, and shout 25% and 235% of pathogens detected in the samples ‘elnged 0 Bl, end tpsoens pp. ely especie. The sul suggest hat Some ‘ofthe Nigerian raw material and condiments are severly contaminated with desl pathogens. ‘Alatxin was four in oi and elon we there were no tues i ther samples The evel of mycotoxin waslow inthe ste fod samples [2 In anther stad, Suthwest Nigerian FF amples (az gruel sorghum gre lacs bear, melon sce, nd Afi il ean seeds) were our nain mjcotonins. Abou 82% of tested samples hoa mycotoxin contamination. Famonisin Bl ‘vas ound to be daminty present in sorghum gra samples, where Aan ol bean sees had voxn Bi (-36 g/g) and tergmatocystin. One ofthe amples wa ound wit malt-nyeton “onypenc practices [1 Afton ra potent carcinogen ands an moto ant heptoas compound [0251 Naja 3 fermented soybean sample, was screens for fungal contamination. Mu prepa with thanaicevracts of Nel murs, last and Ginko ist was died. The reat hor that ju samples onan about en gal pes, which came under th geet Agree, Mac Pani, Aap and Paces Mj prepare without plant extracts ona fat Bl and th ochratxin A producing fngus, sper rater ocmenied mi roduc ee pore reared wit lire, The feeniaon ane storage temperate storage ine, pH, het proses, alan concerto, an rai se forthe fementation proses athe major factors that faces there stone in emote ik product [27 (able). Te prevention of te ecurece of fe aati frente mk prods ted in the er part this evi "ble. Te pore mycin nbc in reid a ee ta : ee ee RS a 22. Hara Tone ai spp sated from Sumi (emened Pri ian vwds) and Bag (fermented ‘Huscus sb Seeds) have shown entrctonin production. 5 es lols are hemolysis postive ond produce enercine both laboracry mesic tn frend prec Recely,Aghdbatinkp eta [>] ep the prevalence of enerebic sore forming Br pp. in fermented iia sabre sods They report that among 355 fone, B i, Bean, Bamliqueicies,B chenorms, Bae, Baldi, Barada, Bsus, and 8. chedars ‘wore predominant specie. Yellowiater i a fad Aavorenhancr, a byproduct of Chinese tadional brewing quot ‘Among, the 5) samples, 17 samples contained toxgenc Bens contamination. More than 50% ‘ofthe blots were piv for east to genes of he toxin coding eres. The ey sgt ha ‘he microbiological quality of jellowwater neds improvement [3 (Gero fermented Sadan bead snack made by several fermentation proce een sta cultures. A Sve of screenings n Bac spp predominance in the starter clues ‘ed produce eu een a cena esl GD-8%), Bers (16-279), 8 sas (622%), and Bonne (-20%) ae the commen contaminants. However no able ele wore found after thebaing proces 20 the sty prove st the eran War mernlogly [1 About eighty-soven Bea se tae wre ltd from representative Korean ferment soybean products (Deng, jong, chyna choking). The rains were postive fo ‘he enerotoin coding genes in PCR analysis and were estan to mast ofthe Plata anos ‘nd co potently ra reel dans [0], Th commercial Koran frmered oye asi (Goong smples were ud forthe presence of entrtoigenB cw stan, About lt ‘were ola rom 67 samples, mong whi 12 isolates were postive forthe emetic oxi and were ‘ighly resistant to anbiots The sty suggested that the wp-PCR based screening of Bais stro may help diferente the emetic and ronal sri ad hater cae pled whe Preparing he ements soybean pout Paet a [ale oor he ecu of Opn [Bea straining [3], Themes ton anes vomiting and nausea upon ingestion he onaminaed fod 6 2 and ak sues iver fare “The comms ea and fermented Sry products (jog igh and at) fran have be reeed for ehiga toxin prodacing Ech el STFC) contamination. Abo ofthe samples ‘wer postive fr STEC, and mort fem etme under the subgroup of O157 and 026 The notes ‘played mult resistance gana tested antic. The study suggested tht daly products lncury contaminated with doug restart STEC shine [5). Likewise and feed iy products of Ogun State, Nigeria have tse postive forthe ozcurece ofthe STEC O157 sri “Among the 202 scene samples, 10 samples contained STEC O17 The ltes were ako sat several commen atiioes [. "The mi products of Est and Wet Aftianrogioe sce pathogenic human and iverock: associated Staplers ares stains (HLSA). Adele study proved thatthe HLSA striae ‘ended with Panton Valentine eukvii,ovic hock yom ein and enteotonne. The say ‘Stggested that glen practices in fod prong and preservation ate the oly wa prevent ‘ntti (7). "The tradtonat North Cena Nigerian FF samples (now, wr, un, and i) ‘worsened fo the presence of oagulare native tphyloco stains (CNS). About 25 CNS, ‘trains were outed ond charac. Moa ofthe cates belonged wo Slaps sper, ‘simon Sy, Baoan. cape The ian screening ty sgt hat sro he (Ch ola can pte electri and con cae crus healt oes fo ietnne compro people creat tat scl rom rao the peti oprcuce dahl toxins (8. Ade al [2] screened the Nigerian tana condiments and gi fore compounds and ‘publ contamination. Theresultshowed tht he sale of and opr were dep contami ‘th ntrtongeie microbes sch as Aegon fli Pote mia, Somer sob. {Sr and acta nar. The dy ied tat the pope whe preparthe Fin he ot-wes, "Nigerian elon are unaware of ye rates [21 Clatriam btlnu the caste agent of bot, a paralytic dese caused by bacteria nearotoin Several fonborms oti cies een pt [5], Fem ih prot a {holier for tation in many cases. Maki (hae met pd) cnsumption eased otal ‘utenti Alaska and the Canadian Ant gins Likewise, the consumption of ai fie, ‘pet tf, all ve Been ansaid wth utes of bom n Ey al, New York, (China aap 0 (Tae). 2.5. Othe Toi Maori FF Blogenc amines (8A) are another majo toxic FE Ft, sh procs and FF have een etd witha high amount of BA, and ths case erioushealh sues to cars The Presence nd level of BA in food materal ian indict of microbial activity (reba decrbosstion Stored or processed foods Histamine pute, amine cadaver and phere amie ae ‘he common BA in special Ntamine acountabe or sever fond poring and utes ‘Unygenc manufacturing and storage practices ete aon for histamine pacing in fish prods, Several atc pp Bil sp Baar us rain Stapler pp, SESS PP and Enloooc! sp. can pode BA in FF such as saapes, wit, nal, mit, and doch ‘The sour, actor acting the formation taclopcalpoperti, detain, an prevention af BA, and BA content in foods ave been ported previ [3] ‘Some ofthe plant toxins such cyanogenic gyeosides have buen reported in FF (lermented ‘bamboo soot) The traditional methods of ooking etletvely reduced the cane toxins OM several bamboo shoot bed foods, sath, an sei) [2 4, Detection Methods ‘Several onventionaldtacton mathods ar avalible fr detecting the presence of pathogens and ton in FF Culturedepenent methods (growing the meres on latoratory media nd ‘harariation) bishemicl profes, microscopic servations, and PCR were commonly ke for microbial detection. Immunology bused mods such a8 ELISA, Limulus amocbocye sae, "abit pyrogen est and chromatography tcigues wer mplys forthe dtacton of ton In FE. Different bioreceptors (suchas enzymes, antgen/anbody phages and nucle acids) were weed ‘he biosensors to improve te licen) and accuracy. Opts electrochemical anomatera sed sensors exit to detect the tx subtances nfo. A deta review of sensors used or he ‘Seecion of pathogens alts ben porte mee "A PCR-based dcecton of endosymbionts of Rpt mcrae, which s commonly wed produce temp and uf, ha een reported. Thematic profil of the symbini fangal bacteria ‘ompex indicted tht endesymbiontc cera produces antiniotcagents A quck PCR validation (Getoymthase ee) ofthe starter clare wed prodace soybean fermented product canbe 3 ‘vay t delet the toxcogent symbiotic bacteria 5), Malet al [I proved that NMR (Nuke Magni Resonance) relasometry i ele and propitious techigue for monring the mii ‘safety in ferment mes production, ‘Shiga tin producing al (SEC) sri can be detect by PCR The primer of, strand 2 genes were used for the promising detection of STEC in met and dairy sample, ‘The study om 54 STEC samples proved that mos ofthe fermented milk and mest products wre canuminted eth STEC [Sil the mulpen PCR method as been proposed fe the detection trojan predacng Ecchi VEC) 00 (VECO29 ne and me rample The primers ‘vere designed forthe speci amplicon of st (verseytotonn type I) a2 (erat pe 2h and wer (026 ange) genes. The resis ers acute and repro. Moreower no fs pantie nuts were cael. Thus, the proposed PCR methad can be used to date the presence '5F VECO in milk nd eo products [5A logarithmic modelo predict he VEC in ferment ‘aw-meet snunpes (ROMS) ws developed and evaluated during proceming and storage dy and Smity FRMS. The computing tol was named BSF (cl safeerment adit sey aval, “The developers argued thet xSP could be a eablecompuationl method to mono he FRM during procesing ard storage a irnctnpecic end ted preterit nd ELIA techniques have been alia to termine the prsnce of tae amounts of aiatoxin Bl in fermented soybean sauces Theres Suggested that smmunomagmetic Head trestment sas Heir than conservative earaion a Immunity validation processes The detection range linea lost, sens presen, {nd operation methods sugget fat the imunmagnec bon baned detection of fn BY ‘rela wcaigue [71 (41 Uae ati Act acter “The use of lactic acid bacteria (LAB) o climate the mycotouins in FFs commen practice ‘in varius foo indies. The sain of Late spp. Biobcterion spp Lats PD, {ewan spp. Petucies 9pp, Prodan spp, and Spoacus pp have ben rout used to eave te motos foods ates stan ate known for hel anagnistic a toxin ‘ining sly. The alton eating ably of LAB sane have en reported eel [8]. An atiafatxn producing Aspe pp. aly was report fo the flowing atlas strain (acobacilsfrmentn OVD fermentum RSL plataram MM, plata YO, Lis ‘WSS, an aco ap, SB) lad ro emene cerel ruc lst YO inked foo contaminating aatoxin BI (ABI) ana producing Ap spp rt. The sls sugstd ‘he cof wingtip tour or proved he mjetoria in F predate TAB (Shopcast and Laer dra) meted fermentation proses ced ts level of phe kimonsn Band enralenone ZEA) in ferent mie ea (PIM). Theettony, tested inthe SNOcl ne of the LAB meses FMM were sigan when compares id witout LAB Theron sggeted hat LAB mediated fermentation reduced or removed the mycotoxins in PAM but the mechanism ofthe beneficial fects ot known (and its hay that Relevel of ABI abo raced signin during the preparation of LAB mented FMM (3), 'A Sucre cre tran thal was elated fo indigenous fermented ood of Ghana xhtited high sity binding AB. About dof added ABI was atraced by the Semmes, andthe surae binding was not afected by growth temperature, Norvell ofthe S esi ‘ein exited sigan AB afi. The us suggested ta care shou be taken when seetng the starter entre during the preparation of [2]. "The aston MI (AMI) binding eiioncy of atte ein afr samples wae eat ‘The we of Les! n Kel repuation efectively absorbed 7% ofthe aed AMI. Ls synergistically wort with kof srr cure to redoce the AMI. The studied Lela he potenti det the AMT when used in ef prductio =) “The subi 8-4 sain lated rom asm (Korean fermented soybean) exited svigonatc ctv agai fo conan Bers The co-aton dy proved hat Bais ib fc down-regulated the expression of toxin coding genes in Bc The aguas src of the 6-4 fermented oye produc signal suppresed the growth of Bras [0 Lewis another nt of ong, omylaiuaie ROT, exhied antago acy agit [coms and suppressed he expen oun coding gens]. Therese hat he ses [184 and RDP are potent candidates to prevent Blu conamination in ares od indus, avttcilus plore sri, alae of veveralF, were screened for ZEA degrading abty ‘nt The saine plata, plantar, sn plantarum owed abot 3947 and 39% (1 ZEA degradation, pecs: The elimination of ZEA sta nance By the eancetraon ‘of toxins, temperature ad vial of the cel, Though ZEA elimination of L planta is slow, [Bisa contnuour proces Sethe wc of the studied plantarum strains helped to rede the ZEA ‘otamination nF) "The ue of Lace cae KMSI74 an plana KMILSDncaflly mda he ogee amines (BA) in smug (Tha fermented sh Sesge) Histamine, amine, and putresine ae frequen occuring BAsin mf The we of one both sain (KMISI7, snd KMS) redced SHEA formation, but the aden a wots had beter BA removal att compared a sigle strain incom fg (7 LAB sans scat fom hengjon femented soybean pst) were studied for Welt tyraminesreducing sity. The stains Banyo DBI2, B.anllisacens O22, nd Btls HO echbted potent yamine edcng activi. The cheung prepared with [rai chow maximum tyramine redacton. The rests agg that ri HS an Be to produce ruine ste chemgeiog(S "The an ABI att of Lat plantere CAS strain izle fom ft war evant ‘sng vodent model system The sin CB exhbe high AB-bnding aby in eto The orl ‘simiisraton of ingle dow (60 10° CFU} of aloe sitesi mproved he anton ‘stem ofthe ABI -dasaged mice and ated the excretion of ABI via fects. Te opal Sales ako suggested that the intervention of C88 improved he health status of toxi-damaged eel “Two Aspe steals spells oye MAOIES, A. erate MAO) slated rr Me an “tctively degrade ABI by up 0 90% no week and also suppres the growth of AB] posing, ‘Aspe she resus suggest tht A oryae MAOIGS an A. eye MAOTOA sri can be ‘en various food indies to contol he ABI ve [0 "The we of LAB eed starter clues sigficartiited the grt of pathogenic sri of cali sunages The starter calle wel tral enzyme, nd ipning tin nena cto falc he rae fe enins ec ding entoge preparation The icecy ong red ‘trains of Soper arn Is, plantarum, Pia ono, and Paci ‘usage production was demanetated recently [1 platroyLUSIS and pret LUS2UL Ioltd om fermented cael fonds exhibited antagonistic acti gant several common fo borne pathogens anda reduced the mjototn eve: Thetis LUHSISS and LUBE2AL ae pH tolerable senate oan, ad can ferment any carbohydeats. The encapsulation process incensed the say ofthe strain. Calley, the rele suggest ta the strane LOH and LEUHS2# are more suitable asa biocontoling agent for ndastra-sale food preparation [72] 42 Prcesing Condon: “The improvement ofthe fermenaton procs and updating ofthe automation in food indice “enhanced the quality ofthe pede andYedced the production cots, The proces optimize the [oectoncf ty fermented sronges wile reed cenereton of vercoigeic Ec (VEC) wo ‘eporte The influence of feentation temperature, pH and salt concentration onthe suviablty ‘of VEC in moran sls fermented ssses) was evalste, and rv reves that hight fd glucose conten low pH and high fermentation enperaure eflectvely reduced the ably (GF VEC. The sage at 4° tan reduced the VEC vil inanumages ‘The renal sugges fat ‘he opinizton of roca cndions and rw ener composition sigan improves the moblog safety of ry fermented susages 7). The states of VBC reduction in sass was diseased by Hoek etal [). “The pot procesing tatment of slam at 43°C for 24h and ficeze and thawing prceses giant reduced the shiga topes cl (STEC) cnt. The reduction wa straidependen, fn the same reduction in the ol count was also observed incon stn. The ports ost procasing eondlons canbe applied in various food industries to reduce the sk of STEC “onamination in dry fermenie sige], Sma Heit (6 ako opr thence of ont-poening etme Heating a 19°C for 21 hor 32°C for da: resin at 4°C fr 3 ay fad hain) teva rece the SEC ed In representative dry fermented sg sl ae sor and pookpreceaig tenets were mo eed bythe emnory goal o he products 76 ‘The storage coon affects the AMI binding capa of Laos LAS in fermented aie products [7] and this made poole du othe inact ofthe LAB strain during cold sage ‘ondtons. The pos-ermented treatment of peppern-iype,non

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