Review
Food Science & Technology
Nadya Armenova, Lidia Tsigoriyna, Alexander Arsov, Kaloyan Petrov, Penka Petrova
Summary: The use of pesticides in agricultural areas is essential for improving crop yields in the future. However, the ingestion of food with pesticide residues can lead to serious health issues such as neurological, gastrointestinal, and allergic reactions, as well as cancer and death. Fortunately, the fermentation process reduces pesticide residues in certain foods through enzymatic degradation by microbial species. This review focuses on highly pesticide-contaminated foods, such as milk, yogurt, fermented vegetables, fruit juices, grains, sourdough, and wines, and discusses the molecular mechanisms and potential strategies for pesticide detoxification.
Review
Food Science & Technology
Xuefei Shao, Baocai Xu, Conggui Chen, Peijun Li, Huiting Luo
Summary: Lactic acid bacteria (LAB) can reduce harmful substances in food through various mechanisms, including direct decrease through adsorption or degradation, indirect decrease by reducing precursors, contribution of antioxidant properties, and suppression of the growth of certain bacteria. Further research is needed to increase the efficiency of LAB in reducing toxic substances and to understand the mechanisms at a molecular level.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Hwajin Yun, Yoonjeong Chae, Eunji Kim, Hong Ki Kim, Sukhyeun Jang, Mu-Hyun Baik, Chi Won Ahn, Yonghee Lee
Summary: This study reports a simple but effective strategy to enhance the stability of delaminated MXenes by passivating vulnerable edges with heterocyclic aromatic amines. The functionalized pyrrole MXenes exhibit long-term anti-oxidation in aqueous solutions and higher electrochemical performance as a supercapacitor.
ADVANCED FUNCTIONAL MATERIALS
(2022)
Review
Food Science & Technology
Malgorzata Piotrowska
Summary: This review discusses methods to control mycotoxin contamination, including biological methods. Although biological decontamination presents new opportunities, legal regulations and further research are required.
Article
Food Science & Technology
Grazina Juodeikiene, Karolina Trakselyte-Rupsiene, Karolina Reikertaite, Elizabet Janic Hajnal, Vadims Bartkevics, Iveta Pugajeva, Valentas Gruzauskas, Mantas Svazas, Romas Gruzauskas, Antonello Santini, Joao Miguel Rocha, Elena Bartkiene
Summary: This study focused on evaluating the effect of fermentation with lactic acid bacteria (LAB) on the level of deoxynivalenol (DON) and its conjugates in Fusarium spp.-contaminated barley wholemeal (BWP). It was found that fermentation had a significant reduction effect on DON and its conjugates, with Lc. casei strain achieving the highest reduction rate of 47% for DON.
Article
Food Science & Technology
Ernesta Tolpeznikaite, Vadims Bartkevics, Anna Skrastina, Romans Pavlenko, Ernestas Mockus, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Romas Ruibys, Joao Miguel Rocha, Antonello Santini, Elena Bartkiene
Summary: The aim of this study was to select a lactic acid bacteria (LAB) strain to convert Spirulina into a high concentration of gamma-aminobutyric acid (GABA) for use in human and animal nutrition. Ten different LAB strains and two fermentation conditions were tested. Spirulina was found to be a suitable substrate for fermentation, and Levilactobacillus brevis showed the lowest pH value in the 48-hour solid state fermentation. The highest concentration of GABA was found in Lacticaseibacillus paracasei samples in the 48-hour solid state fermentation.
Article
Biotechnology & Applied Microbiology
Tiziri Badji, Noel Durand, Farida Bendali, Isabelle Piro-Metayer, Abdellah Zinedine, Jalila Ben Salah-Abbes, Samir Abbes, Didier Montet, Amar Riba, Catherine Brabet
Summary: Wheat is the main staple in the Algerian diet, but its consumption can pose serious health concerns due to mycotoxin contamination. This study investigated the ability of lactic acid bacteria (LAB) strains to detoxify aflatoxin B1 (AFB1) and ochratoxin A (OTA), the most common mycotoxins in Algerian wheat and its products. The LAB strains tested were able to effectively reduce the levels of AFB1 and OTA in vitro, suggesting their potential use as additives to reduce mycotoxin contamination in fermented wheat foods.
BIOLOGICAL CONTROL
(2023)
Article
Chemistry, Applied
Xiang-Rong Cheng, Jia-Hui Ma, Issoufou Amadou, Wei Zhao, Yu-Yao Chen, Chen -Xi Zhang, Bin Guan
Summary: This study investigated the creatinine inhibitor in Xiaoheiyao extract and its effects on heterocyclic aromatic amine (HAA) production. Xiaoheiyao extract showed dose-dependent inhibition of HAAs in grilled beef patties, with a maximum inhibition rate of 62% for total HAAs and 73% for aminoimidazole-azaarenes (AIAs). The most effective subfraction of Xiaoheiyao extract contained potential creatinine inhibitors and electrophilic p-coumaric acid derivatives. p-Coumaric acid was shown to inhibit the formation of HAAs by inhibiting creatinine.
Review
Food Science & Technology
Iyiola O. Owolabi, Oluwatobi Kolawole, Phantakan Jantarabut, Christopher T. Elliott, Awanwee Petchkongkaew
Summary: Fermented foods and beverages are widely consumed in Southeast Asia for their nutritional balance and flavor, but their safety is a major concern due to the presence of natural toxins. This review discusses the common toxins found in traditional fermented foods in Southeast Asia, such as mycotoxins and plant toxins, and outlines mitigation measures for preventing risks associated with their consumption. Combined management strategies are needed for the safe consumption of indigenous fermented foods in Southeast Asia.
NPJ SCIENCE OF FOOD
(2022)
Article
Chemistry, Applied
Emel Oz
Summary: The study found that different animal fats used in grilled meatballs did not have a significant effect on the total amount of HAAs, but did impact the levels of BaP and PAH4. Meatballs formulated with sheep tail fat were found to be nutritionally superior, but posed a higher health risk due to increased levels of food toxicants.
Article
Veterinary Sciences
Jaime Daniel Babot, Eloy Arganaraz-Martinez, Maria Quiroga, Sonia Maria Grande, Maria Cristina Apella, Adriana Perez Chaia
Summary: The study demonstrated the protective effects of probiotics on the harmful impacts of antinutritional factors such as SBA and WGA on the intestinal mucosa and digestive system of young poultry. The bacterial blend was able to counteract the negative effects on digestive enzymes activity and intestinal mucosa integrity caused by these factors, highlighting the capability of multifunctional bacterial mixtures to protect the avian digestive system against residual dietary lectins.
RESEARCH IN VETERINARY SCIENCE
(2021)
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Dovile Klupsaite, Justina Lukseviciute, Alina Bogomolova, Audrone Streimikyte, Fatih Ozogul
Summary: This study investigated the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. Different LAB strains, ultrasonication, and thermal treatment were used in the fermentation process. Results showed that mushroom species and pre-treatment had significant effects on color characteristics and pH. The variety of volatile compounds (VC) increased in pre-treated and fermented samples. Emotions induced in consumers varied significantly. The formation of biogenic amines (BA) was affected by pre-treatment methods, with thermally pre-treated and fermented mushrooms having the lowest BA content. Selecting appropriate LAB strains is crucial to ensure the safety of mushrooms during fermentation.
Article
Food Science & Technology
Xochitl Yamilet Ovalle-Marmolejo, Mauricio Redondo-Solano, Fabio Granados-Chinchilla, Dalia E. Miranda-Castilleja, Sofia M. Arvizu-Medrano
Summary: This study screened potential biogenic amine-producing lactic acid bacteria (LAB) strains isolated from ripened cheese and beer and evaluated stress factors that induce the production of these metabolites. The genes related to biogenic amines were determined by polymerase chain reaction (PCR) and their concentrations were measured by high performance liquid chromatography (HPLC). The pH level was found to be the most influential factor in biogenic amines production.
Review
Food Science & Technology
Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Alessandra Santos Lopes
Summary: Cocoa fermentation is a crucial process for chocolate production, where microbiota plays a key role in imparting characteristic aromas. The use of starter crops can help improve fermentation process by reducing time, producing desirable volatile compounds and inhibiting putrefactive compounds.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Francesco Martelli, Martina Cirlini, Camilla Lazzi, Erasmo Neviani, Valentina Bernini
Summary: This study evaluated the impact of lactic acid fermentation on the aromatic profile of Arthrospira platensis biomass, showing that the biomass was suitable for solid-state fermentation and the process was useful for off-flavor reduction. The fermentation significantly influenced the concentration of compounds responsible for specific aromatic notes, and heat treatment of the matrix led to an improved aroma after fermentation. Fermentation with lactic acid bacteria can be an interesting tool to obtain cyanobacterial biomasses with more pleasant sensory properties for potential use in food formulations.
Article
Toxicology
Armen Nersesyan, Michael Kundi, Georg Krupitza, Gustavo Barcelos, Miroslav Misik, Georg Wultsch, Juan Carrion, Gladys Carrion-Carrera, Siegfried Knasmueller
ARCHIVES OF TOXICOLOGY
(2013)
Article
Toxicology
Katharina Viola, Sabine Kopf, Lucie Rarova, Kanokwan Jarukamjorn, Nicole Kretschy, Mathias Teichmann, Caroline Vonach, Atanas G. Atanasov, Benedikt Giessrigl, Nicole Huttary, Ingrid Raab, Sigurd Krieger, Miroslav Strnad, Rainer de Martin, Philipp Saiko, Thomas Szekeres, Siegfried Knasmueller, Verena M. Dirsch, Walter Jaeger, Michael Grusch, Helmut Dolznig, Wolfgang Mikulits, Georg Krupitza
ARCHIVES OF TOXICOLOGY
(2013)
Article
Oncology
Marlies Wallner, Nadja Antl, Barbara Rittmannsberger, Stephanie Schreidl, Khatereh Najafi, Elisabeth Muellner, Christine Moelzer, Franziska Ferk, Siegfried Knasmueller, Rodrig Marculescu, Daniel Doberer, Henrik E. Poulsen, Libor Vitek, Andrew C. Bulmer, Karl-Heinz Wagner
CANCER PREVENTION RESEARCH
(2013)
Article
Environmental Sciences
Clemens Pichler, Metka Filipic, Michael Kundi, Bernhard Rainer, Siegfried Knasmueller, Miroslav Misik
Article
Public, Environmental & Occupational Health
Georg Wultsch, Armen Nersesyan, Miroslav Misik, Michael Kundi, Karl-Heinz Wagner, Thomas Szekeres, Oliwia Zakerska, Kambis Atefie, Siegfried Knasmueller
INTERNATIONAL JOURNAL OF HYGIENE AND ENVIRONMENTAL HEALTH
(2013)
Article
Public, Environmental & Occupational Health
Georg Wultsch, Armen Nersesyan, Michael Kundi, Robert Jakse, Alfred Beham, Karl-Heinz Wagner, Siegfried Knasmueller
INTERNATIONAL JOURNAL OF HYGIENE AND ENVIRONMENTAL HEALTH
(2014)
Article
Oncology
Kushtrim Kryeziu, Ute Jungwirth, Mir Alireza Hoda, Franziska Ferk, Siegfried Knasmueller, Claudia Karnthaler-Benbakka, Christian R. Kowol, Walter Berger, Petra Heffeter
MOLECULAR CANCER THERAPEUTICS
(2013)
Article
Food Science & Technology
Franziska Ferk, Wolfgang W. Huber, Bettina Grasl-Kraupp, Karl Speer, Sandra Buchmann, Rene Bohacek, Miroslav Misik, Leopold Edelbauer, Siegfried Knasmueller
MOLECULAR NUTRITION & FOOD RESEARCH
(2014)
Article
Genetics & Heredity
Elisabeth Muellner, Helmut Brath, Armen Nersesyan, Marlies Nitz, Alice Petschnig, Marlies Wallner, Siegfried Knasmueller, Karl-Heinz Wagner
Review
Biotechnology & Applied Microbiology
Claudia Bolognesi, Siegfried Knasmueller, Armen Nersesyan, Philip Thomas, Michael Fenech
MUTATION RESEARCH-REVIEWS IN MUTATION RESEARCH
(2013)
Editorial Material
Biotechnology & Applied Microbiology
Micheline Kirsch-Volders, Stefano Bonassi, Siegfried Knasmueller, Nina Holland, Claudia Bolognesi, Michael F. Fenech
MUTATION RESEARCH-REVIEWS IN MUTATION RESEARCH
(2014)
Article
Environmental Sciences
Miroslav Misik, Ian T. Burke, Matthias Reismueller, Clemens Pichler, Bernhard Rainer, Katarina Misikova, William M. Mayes, Siegfried Knasmueller
SCIENCE OF THE TOTAL ENVIRONMENT
(2014)
Article
Pharmacology & Pharmacy
Verena J. Koller, Volker Auwaerter, Tamara Grummt, Bjoern Moosmann, Miroslav Misik, Siegfried Knasmueller
TOXICOLOGY AND APPLIED PHARMACOLOGY
(2014)
Meeting Abstract
Environmental Sciences
M. Kirsch-Volders, S. Bonassi, S. Knasmueller, N. T. Holland, C. Bolognesi, M. F. Fenech
ENVIRONMENTAL AND MOLECULAR MUTAGENESIS
(2014)
Meeting Abstract
Endocrinology & Metabolism
O. Neubauer, S. Knasmueller, K. H. Wagner
ANNALS OF NUTRITION AND METABOLISM
(2013)
