Odukoya Julianah Olayemi, De Saeger Sarah, De Boevre Marthe, Adegoke Gabriel Olaniran, Devlieghere Frank, Croubels Siska, Antonissen Gunther, Odukoya Johnson Oluwaseun, Njobeh Patrick Berka
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.
Centre of Excellence in Mycotoxicology & Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium.
Heliyon. 2023 Dec 7;10(1):e23025. doi: 10.1016/j.heliyon.2023.e23025. eCollection 2024 Jan 15.
Contamination with mycotoxins has been a worldwide food safety concern for several decades, and food processing has been suggested as a potential method to mitigate their presence. In this study, the influence of traditional dehulling (TD) on the mycotoxin reduction and metabolites profile of fermented white maize products obtained via natural and three controlled fermentation methods (involving Lactobacillus fermentum, Lactobacillus plantarum, and their mixed cultures) was examined. Gas chromatography coupled with high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) and ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) were employed. TD brought the levels of fumonisin B1 (FB1) and B2 (FB2) in the white maize below the regulatory limit set by the European Union (EU) for maize consumed by humans. While TD increased the concentration of several mycotoxins in the fermented maize products obtained from other studied fermentation methods, it primarily reduced aflatoxin B1 (AFB1), FB1, deoxynivalenol, and 15-acetyldeoxynivalenol in the L. plantarum-fermented products. By tempering the dehulled maize, a solid-state fermentation process began. This was used in TD to make it easier to remove the pericarp. GC-HR-TOF-MS metabolomics revealed that TD brought about the generation of 12 additional compounds in the dehulled maize though some metabolites in the whole maize were lost/biotransformed. The fermented dehulled maize products obtained from the four studied fermentation procedures contained fewer compounds than the fermented whole maize products. Overall, the analysis showed that all fermented maize (whole and dehulled) produced had varied nutritional metabolites and mycotoxin concentrations below the EU maximum level, except for fermented maize obtained from mixed strains (AFB1 + AFB2 > 4.0 g/kg).
几十年来，霉菌毒素污染一直是全球食品安全问题，食品加工被认为是减轻其存在的一种潜在方法。在本研究中，考察了传统脱壳（TD）对通过自然发酵和三种受控发酵方法（涉及发酵乳杆菌、植物乳杆菌及其混合培养物）获得的发酵白玉米产品中霉菌毒素减少和代谢物谱的影响。采用气相色谱-高分辨率飞行时间质谱联用（GC-HRTOF-MS）和超高效液相色谱-串联质谱联用（UHPLC-MS/MS）。TD使白玉米中伏马毒素B1（FB1）和B2（FB2）的含量低于欧盟规定的人类食用玉米的监管限值。虽然TD增加了其他研究发酵方法获得的发酵玉米产品中几种霉菌毒素的浓度，但它主要降低了植物乳杆菌发酵产品中的黄曲霉毒素B1（AFB1）、FB1、脱氧雪腐镰刀菌烯醇和15-乙酰脱氧雪腐镰刀菌烯醇。通过对白玉米进行调质，开始了固态发酵过程。这在TD中用于更容易去除果皮。GC-HR-TOF-MS代谢组学显示，TD使脱壳玉米中额外产生了12种化合物，尽管全玉米中的一些代谢物丢失/生物转化了。从四种研究发酵程序获得的发酵脱壳玉米产品含有的化合物比发酵全玉米产品少。总体而言，分析表明，除了从混合菌株获得的发酵玉米（AFB1 + AFB2 > 4.0 μg/kg）外，所有生产的发酵玉米（全粒和脱壳）都有不同的营养代谢物，且霉菌毒素浓度低于欧盟最高水平。
