Influence of Biotreatment on Hordeum vulgare L. Cereal Wholemeal Contamination and Enzymatic Activities-Reference-Cited by-同舟云学术

Influence of Biotreatment on Hordeum vulgare L. Cereal Wholemeal Contamination and Enzymatic Activities

Published:2023-03-01 Issue:5 Volume:12 Page:1050
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Juodeikiene Grazina¹,Trakselyte-Rupsiene Karolina¹^ORCID,Reikertaite Karolina¹,Janic Hajnal Elizabet²^ORCID,Bartkevics Vadims³⁴^ORCID,Pugajeva Iveta³⁴^ORCID,Gruzauskas Valentas¹⁵,Švazas Mantas¹^ORCID,Gruzauskas Romas¹,Santini Antonello⁶^ORCID,Rocha João Miguel⁷⁸^ORCID,Bartkiene Elena⁹¹⁰^ORCID

Affiliation:

1. Department of Food Science and Technology, Kaunas University of Technology, LT-50254 Kaunas, Lithuania

2. Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia

3. Faculty of Chemistry, University of Latvia, LV-1004 Riga, Latvia

4. Institute of Food Safety, Animal Health and Environment BIOR, LV-1076 Riga, Latvia

5. Institute of Computer Science, Vilnius University, LT-08303 Vilnius, Lithuania

6. Department of Pharmacy, University of Napoli Federico II, 80131 Napoli, Italy

7. Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP), 4200-465 Porto, Portugal

8. Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto (FEUP), 4200-465 Porto, Portugal

9. Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania

10. Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania

Abstract

Crop contamination with mycotoxins is a global problem with a negative impact on human and animal health as well as causing economical losses in food and feed chains. This study was focused on the evaluation of the effect of lactic acid bacteria (LAB) strain (Levilactobacillus brevis-LUHS173, Liquorilactobacillus uvarum-LUHS245, Lactiplantibacillus plantarum-LUHS135, Lacticaseibacillus paracasei-LUHS244 and Lacticaseibacillus casei-LUHS210) fermentation on the changes in the level of deoxynivalenol (DON) and its conjugates in Fusarium spp.-contaminated barley wholemeal (BWP). Samples, with different contamination of DON and its conjugates, were treated separately (for 48 h). In addition to mycotoxin content, enzymatic activities (amylolytic, xylanolytic, and proteolytic) of BWP (before and after fermentation) were evaluated. It was established that the effect of decontamination depends on the LAB strain used, and a significant reduction in DON and the concentration of its conjugates in Lc. casei fermented samples was achieved: the amount of DON decreased on average by 47%, and the amount of D3G, 15-ADON and 3-ADON decreased by 82.4, 46.1, and 55.0%, respectively. Lc. casei also showed viability in the contaminated fermentation medium and an effective production of organic acids was obtained. Additionally, it was found that enzymes are involved to the detoxification mechanism of DON and its conjugates in BWP. These findings indicate that fermentation with selected LAB strains could be applied for contaminated barley treatment in order to significantly reduce Fusarium spp. mycotoxin levels in BWP and improve the sustainability of grain production.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/5/1050/pdf

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