Mycotoxin Prevention and Control in Agriculture

328 Pages·2009·18.83 MB·English

by  Michael Appell

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In Mycotoxin Prevention and Control in Agriculture; Appell, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
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In Mycotoxin Prevention and Control in Agriculture; Appell, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
1031
ACS SYMPOSIUM SERIES
Mycotoxin Prevention and
Control in Agriculture
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acs.org 9-1031.f Michael Appell, Editor
bs.00 USDA-ARS, National Center for Agricultural Utilization Research
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5, 2012 | http://pdoi: 10.1021/bk- U SDA-ARS, NatiDonaavl Ciden Fter. fKore Angdricrualt,u Eradl iUttoilriz ation Research
ne 209 | Mary W. Trucksess, Editor
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on J0, 2 US Food and Drug Administration, Center for Food Safety and
4.136 mber 2 Applied Nutrition
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Sponsored by the
ACS Division of Agriculture and Food Chemistry

American Chemical Society, Washington DC

In Mycotoxin Prevention and Control in Agriculture; Appell, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
Library of Congress Cataloging-in-Publication Data

Mycotoxin prevention and control in agriculture / [edited by] Michael
Appell, David F. Kendra, Mary W. Trucksess ; sponsored by the ACS Division
of Agriculture and Food Chemistry.
p. cm. -- (ACS symposium series ; 1031)
Includes bibliographical references and index.
ISBN 978-0-8412-6990-3 (alk. paper)
1. Mycotoxins. 2. Toxigenic fungi. 3. Food contamination. 4. Feeds--
Contamination. 5. Food--Microbiology. 6. Mycotoxicoses. I. Appell, Michael.
II. Kendra, David F. III. Trucksess, Mary W. IV. American Chemical Society.
Division of Agricultural and Food Chemistry V. American Chemical Society.
Meeting (235th : 20008 : New Orleans, La.)
1 RA1242.M94M924 2009
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PRINTED IN THE UNITED STATES OF AMERICA

Cover Design By: David Weingaertner

In Mycotoxin Prevention and Control in Agriculture; Appell, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
Foreword
The ACS Symposium Series was first published in 1974 to provide a
mechanism for publishing symposia quickly in book form. The purpose of the
series is to publish timely, comprehensive books developed from the ACS
sponsored symposia based on current scientific research. Occasionally, books
are developed from symposia sponsored by other organizations when the topic is
1
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0 of keen interest to the chemistry audience.
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5, 2012 | http://pudoi: 10.1021/bk-2 aaiffnioduntrddramoeile ddanatu .ccc ectto.oe prSytaop cnmrhoceave p ipdotaeerpr ser recasjor ememc tapaiyodre ndbh,ee ed ane.n sx idDcv leurmnadfeaetsnsds u .ot so fc rbcWiephttahtsepe rtna ef rroesc auapprsrpe ert phopaeper rebeirado-t oreeik,nv ; ioecowtavhmeeerdrevs r ipamer-wiraoe yra dbotoyer
e 29 |
n0
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on J0, 2 included in the volumes. Verbatim reproductions of previous published papers
4.136 mber 2 are not accepted.
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In Mycotoxin Prevention and Control in Agriculture; Appell, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
Preface
Mycotoxins are naturally occurring secondary metabolites produced by
molds, particularly under conditions that are suitable for mold growth but
stressful for the susceptible host plants to resist mold invasion. These toxins are
a great concern to the agricultural industry for the health risks posed to humans
and animals. Furthermore, mycotoxin contamination negatively impacts
1
0
0 livestock production, commodity values, and international trades. Factors
pr
g 1. contributing to mycotoxin production include, region of farming, stress on the
s.or103 plant and fungi, harvest, weather, post-harvest, transportation and storage
http://pubs.ac021/bk-2009- cbainoniocnilmsduyiadntliit nohdgne issas.i e s ma,A sutelhltsthei.o t uuo dguAeht c otowfhm epidrereee --oihrsfaa nartvg oleeax scitnko a fon pfdre o fcpfdooounrscsttst-ei hnoaisnsru vsires efs qotm ura yiptrhcpeeodr ot poatuxcorih pceorosess.de e us o,c feh muemyxcpaonot souaxrniend,
12 | 10.1 This book is the result of the symposium Mycotoxin Prevention and Control
5, 20doi: in Agriculture presented at the 235th American Chemical Society National
e 29 | Meeting and Exposition in New Orleans, LA. This symposium was sponsored
n0
u0 by the Division of Agricultural and Food Chemistry of the American Chemical
J2
136 on ber 20, rSeodcuiceety etxop obsriunrge taongde tghaeirn r einsesaigrchht eirnst of rommy cdoitvoexrisne cfoienltdasm iinn actoedm mcoomn mefofdoirtti etso.
4.m The symposium represented the comprehensive approaches developed to
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163.Dec address the issue of mycotoxicology, study of mycotoxins and mycotoxicoses,
89.b): which including Industrial Production and Management, Omics Technologies,
by We Method Analysis, Analytical Approaches, and Toxicity and Decontamination.
ed e ( The objective of this book is to disseminate to a more broad audience the
oadDat research presented at the dynamic and stimulating symposium. The book opens
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Docati control and human exposure to contaminated foods, including tofu, apples, figs,
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biological approaches to control mycotoxin exposure. Topics covered include
genomic approaches, detoxification, structure-activity studies of biosynthetic
precursors, and mycotoxin biosynthesis. The success of these strategies is
supported by the reduction of mycotoxin occurrence and incidence in foods.
Accurate estimates of mycotoxin concentration in foods are important for food
safety and wholesomeness. The final sections covers analytical approaches,
including sampling plans for foods and dietary supplements, extraction
efficiency of mycotoxins from naturally contaminated grains, traditional
detection methods such as chromatography/mass spectrometry, and emerging
techniques such as the use of molecularly imprinted polymers for purification
and isolation and cyclodextrins for fluorescent enhancement of several
mycotoxins.
xi
In Mycotoxin Prevention and Control in Agriculture; Appell, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
Acknowledgements
We are very thankful to the authors and their employers for contributing
their research, time and efforts to this book. We express our appreciation to the
peer reviewers for their insightful comments on the book chapters. We thank
David Weingaertner of the Food and Drug Administration for designing and
providing the artwork for the cover of the book. We are very grateful to the
Division of Agriculture and Food Chemistry and the American Chemical
Society for providing an engaging environment for this symposium to be held.

Michael Appell
01 Mycotoxin Research Unit
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pr USDA-ARS, National Center for Agricultural Utilization Research
g 1.
s.or103 1815 N. University St.
ac9- Peoria, IL, 61604
http://pubs.021/bk-200 PFEha-Mxo:n a3ei:0l :93 m0 69i8c 16h-8a61e6l-.86a92p 4p9e [email protected]
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ed e ( Mary W. Trucksess
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Docati 5100 Paint Branch Parkway
bli College Park, MD 20740,
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Fax: [phone]
E-mail: [email protected]

xii
In Mycotoxin Prevention and Control in Agriculture; Appell, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
Chapter 1
Biological Control of Molds and
Mycotoxins in Foods
1 Andreia Bianchini and Lloyd B. Bullerman
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s.org 1031.c Dept. of Food Science &Li nTceoclhnn, oNloEg y 6, 8U5n83iv-e0r9s1i9ty of Nebraska-Lincoln,
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e 29 | bacteria (LAB), Bacillus species and sourdough bread cultures
n0
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4.136 on mber 20, fcroommp etcitoiomnp eftoitri onnu trifeonr ts srpeaqcuei redan fdo r nmuytrcieontotsx ini np rogdeuncetrioaln,
163.3Dece banutti mnyocto tfooxri gegnroicw tmh,e taabnodl itpesro. dCuchtainogne so fi n anthtiem ypcHo tiocf atnhde
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bli of these organisms as sequestering agents in fermented and
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there is also evidence of microbial degradation of mycotoxins,
and while this area of research is promising, there are some
risks associated with potential production of toxic by-products
or only partial detoxification that need further study. In
general, the “generally recognized as safe”(GRAS) status of
LAB and sourdough cultures enhances the potential of this
group of bacteria to be used in commercial applications as
biological control agents in processed foods to prevent mold
growth, to improve the shelf life of fermented products and to
reduce potential health hazards associated with mycotoxins.
© 2009 American Chemical Society 1
In Mycotoxin Prevention and Control in Agriculture; Appell, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.
2
Introduction
In nature, molds share habitat with other microorganisms which can
influence mold growth and mycotoxin production. This biocontrol may result
from many factors, including competition for space and nutrients in general,
competition for nutrients required for mycotoxin production but not for growth,
production of antimycotic and antimycotoxigenic metabolites by co-existing
microorganisms, changes in pH of the substratum or a combination of these
factors.
The history of biocontrol applied to molds and mycotoxins began in the
1960s, when Ciegler et al. (1) screened over 1000 microorganisms for their
ability to degrade aflatoxins, and identified Flavobacterium aurantiacum as
capable of irreversibly removing aflatoxin from solutions. In later studies, it was
01 observed that the activity of Flav. aurantiacum was influenced by pH and
0
g 1.ch temperature (2).
s.or103 In the literature, mold growth has been described as controlled by other
ac9- molds, yeasts and bacteria. Examples of some mold species controlling others
bs.00 include Trichoderma harzianum and T. viride and their effect on Fusarium
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ne 209 | acid bacteria and lactic acid bacteria will be discussed more in depth.
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Docati including the genera Aspergillus, Penicillium and Fusarium. It also has been
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patulin production (5). In the presence of cell free supernatant of B. pumilus,
Munimbazi & Bullerman (6) reported more than 99% inhibition in aflatoxin
production by Aspergillus parasiticus and up to 53% inhibition of mold growth.
B. licheniformis has been reported as a producer of fungicin M-4 (an anti-fungal
polypeptide) and B. subtilis as a producer of rhizocticin A (also an anti-fungal
polypeptide) and iturins (lipopetides) (7, 8, 9). Recently, Zhang and
collaborators (10) described the production of a small thermo resistant peptide
by a Bacillus strain isolated from tobacco stems. The peptide was named B-TL2
and was a strong inhibitor of mycelial growth of Aspergillus niger among other
molds. Bacillus spp. have also been described as inhibitory to the development
of peach brown rot caused by Monilia fructicola, with 92% suppression of
brown rot incidence and 88% reduction of the diameter of the lesion (11).

In Mycotoxin Prevention and Control in Agriculture; Appell, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2010.