In Vitro Removal of T‐2 Toxin by Yeasts. Issue 4 (2nd June 2015)

• Record Type: Journal Article
• Authors: Zou, Zhongyi; Sun, Jianli; Huang, Fei; Feng, Zhi; Li, Minji; Shi, Ruiting; Ding, Junxia; Li, Hongjun
• Is Part Of: Journal of food safety. Volume 35:Issue 4(2015:Oct.)
• Page Start: 544
• Page End: 550
• Publication Date: 2015-06-02
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12204
• Languages: English
• ISSNs: 0149-6085

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfs12204-sec-0001" sec-type="section"> <p>Five yeast strains were tested for their ability to remove T‐2 toxin from yeast extract peptone dextrose medium. The ability of <italic>S</italic><italic>accharomyces cerevisiae</italic> 1221 (SC1221) was the strongest among five strains, and 36.50 ± 1.40% of T‐2 toxin was removed after incubation at 30C for 96 h. The mode of removal was physical binding rather than biotransformation. The total amount of T‐2 toxin released from viable <italic>S</italic><italic>accharomyces cerevisiae</italic> 1221 cell–toxin complexes was 37.39 ± 0.48% of total bound T‐2 toxin, respectively, after three times of washing with phosphate buffered saline, which was 8.17 ± 0.75% after incubation with simulated gastric fluid at 37C for 4 h, and which was 13.22 ± 0.61% after incubation with simulated intestinal fluid at 37C for 4 h, respectively.</p> </sec> <sec id="jfs12204-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>T‐2 toxin is the most toxic trichothecene, which is commonly found in cereal grains, animal feed and human food produced from contaminated grains. The best solution for decontamination should be detoxification by microorganisms, giving a possibility for removal of mycotoxins under mild conditions, without using harmful chemicals and significant losses in nutritive value and palatability of decontaminated food and feed. Yeasts have immense potential as tools in tackling the problem of mycotoxins in cereal‐based foods and in animal feeds. The objective of this work was to investigate the effect of food‐grade yeast strains on the removal of T‐2 toxin <italic>in vitro</italic>. Results of this study indicated that the strain of <italic>S</italic><italic>accharomyces cerevisiae</italic> 1221 (SC1221) has a strong ability to remove T‐2 toxin. Therefore, this strain could be potentially applied in food and feed industry for detoxification of T‐2 toxin.</p> </sec> </abstract>