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DETOXIFICATION OF DEOXYNIVALENOL BY BACILLUS STRAINS
Author(s) -
CHENG BOCAI,
WAN CUIXIANG,
YANG SHILIANG,
XU HENGYI,
WEI HUA,
LIU JIANSHE,
TIAN WANHONG,
ZENG MING
Publication year - 2010
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2010.00228.x
Subject(s) - detoxification (alternative medicine) , mycotoxin , probiotic , food science , contamination , biology , food safety , bacillus (shape) , microbiology and biotechnology , chemistry , bacteria , medicine , ecology , genetics , alternative medicine , pathology
Deoxynivalenol (DON) poses a health risk to animals and humans consuming contaminated food and feed. Currently, no effective method had been established to detoxify DON. Obtaining strains for the detoxification of DON from probiotic strains and ascertaining the mechanisms of detoxification will be helpful for assuring food safety in food processing. In this research, two Bacillus strains possessing the capability of detoxifying DON were picked out from 59 probiotics by using a two‐run screening. The strategy of adjusting pH and eightfold dilution was successfully applied to eliminate the interferences caused by MRS and nutrition broth in DON determination in competitive indirect enzyme‐linked immunosorbent assay (ELISA) . The capability of detoxification reached a high level when the spent culture supernatant of these two Bacillus were incubated at 37C, 180 rpm for 12 h, the detoxification rate were > 98% and 71.4%, respectively. The rate presented a sharp decrease when the heating temperature changed from 65–75C. The detoxification potential was completely lost, when the heating temperature was 100C, whereas the viable cells were demonstrated as having no detoxification potential. The mechanism for detoxification of DON is related to some thermosensitive substances in the SCS of these two Bacillus. PRACTICAL APPLICATIONS Twenty‐five percent of the global grains were contaminated by mycotoxins, resulting in the problem of quality and safety in food and feeds and also great economic loss. As one of the most popular mycotoxins in maize and wheat, deoxynivalenol attracted few many detoxification approaches. In our study, we have found that two probiotic strains of Bacillus presented stronger detoxification ability of deoxynivalenol, therefore they could be applied in the fermentation process of feedstuffs and fermented food. Furthermore, our research provided a protocol for searching the potential bacteria, which could be used for the detoxification of other mytoxins, e.g., aflatoxin B1, ochratoxin A, zearalenone, etc.