Huang Jingmin, Huang Jianfei, Liu Xiaoqing, Li Leshi, Lin Zeyu, Liu Xiaole, Lai Xintian, Kang Lirong, Liao Jingru, Chen Jing
Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, 518100, China.
South China Agricultural University, Guangzhou, 510642, China.
Lett Appl Microbiol. 2025 Jan 6;78(1). doi: 10.1093/lambio/ovae124.
Bongkrekic acid (BA) toxin, produced by Burkholderia gladioli pathovar cocovenenans bacteria, has been implicated in foodborne illness outbreaks. BA poisoning is associated with rice noodle consumption; hence, this study investigated B. cocovenenans growth and BA production in wet rice noodles comprising varying starch ratios, starch types, rice nutrients, and saccharides. Noodles with 100% rice flour had BA concentrations 47.7 times higher than that of 100% starch samples (30.53 ± 1.08 mg∙kg-1 vs 0.65 ± 0.03 mg∙kg-1). Moreover, protein powder and glucose significantly promoted BA production (P < 0.05). Corn starch with 120 μl∙100 ml-1 rice oil had a BA concentration of 0.23 ± 0.01 mg∙kg-1, which was 31% lower than those without rice oil. Acid-treated starch had a BA concentration 7.24 times higher than that of other natural starch and no BA was detected in acetate starch. Of the carbohydrates tested, only hexacarbon sugars stimulated BA production. Overall, the degree of carbohydrate hydrolysis critically influenced BA formation. Increasing the use of edible starch and reducing the amount of polysaccharides hydrolyzed into monosaccharides during production will mitigate the risk of B. cocovenenans-related food poisoning in rice noodles and starch products. Rice oil serves as a possible additive to hinder BA production.
由唐菖蒲伯克霍尔德菌食酸亚种细菌产生的邦克酸（BA）毒素与食源性疾病暴发有关。BA中毒与食用米粉有关；因此，本研究调查了唐菖蒲伯克霍尔德菌食酸亚种在含有不同淀粉比例、淀粉类型、大米营养成分和糖类的湿米粉中的生长及BA产生情况。含100%米粉的面条中BA浓度比含100%淀粉的样品高47.7倍（30.53±1.08毫克∙千克-1对0.65±0.03毫克∙千克-1）。此外，蛋白粉和葡萄糖显著促进了BA的产生（P<0.05）。含有120微升∙100毫升-1米糠油的玉米淀粉中BA浓度为0.23±0.01毫克∙千克-1，比不含米糠油的样品低31%。经酸处理的淀粉中BA浓度比其他天然淀粉高7.24倍，且在醋酸酯淀粉中未检测到BA。在所测试的碳水化合物中，只有己糖刺激了BA的产生。总体而言，碳水化合物的水解程度对BA的形成有至关重要的影响。在生产过程中增加食用淀粉的使用量并减少多糖水解为单糖的量，将降低米粉和淀粉制品中与唐菖蒲伯克霍尔德菌食酸亚种相关的食物中毒风险。米糠油可作为一种可能的添加剂来抑制BA的产生。
