FOOD CONTROL
·
2021
·
IF 5.548
Yaqi Hou,Jiao Liu,Yanchun Shao,Xitian Peng,Dawen Zhang,Lifang Hu,Fusheng Chen,Youxiang Zhou
Modified mycotoxins can cause an underestimation of exposure risk due to their untraceable characteristics. Hongqu , a traditional Chinese fermented product, is widely used as food colorants , fermenters and functional foods for about 2000 years. Though there were several methods to reduce citrinin (CIT) content in Hongqu , the risk assessment and prevention of modified CIT remain inadequate, causing potential risk to human health. The current study firstly identified the occurrence of modified CIT in Hongqu via acid, alkaline and enzyme hydrolysis combined with chromatographic and mass spectrometric approaches. Then 8 Hongqu samples and 5 Monascus products were treated using the optimized acid hydrolysis method and analyzed by ultra-high-performance liquid chromatography with fluorescence detector. The results showed that CIT content in the CIT positive Hongqu increased by 35.28%–458.13% after acid hydrolysis, demonstrating there could be a underestimation risk in the CIT positive Hongqu samples, and the modification of CIT might not be chemical modified, but matrix associated.
研究领域:
食品安全
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微生物学
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毒理学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
·
2024
·
IF 12.2
Li-Hong Su,Hai-Long Qian,Shu-Ting Xu,Cheng Yang,Xiu-Ping Yan
Specific recognition and selective extraction of mycotoxin in environmental and food matrixes is significant to guarantee public health. Covalent organic frameworks (COFs) are promising adsorbents with tailorable functionality, but their low binding affinity and poor selectivity hamper their wide application for selective extraction of trace mycotoxin from complex matrix. Herein, we report calixarene incorporated molecular imprinting on COF to prepare molecularly imprinted calix[4]arene-containing COF (MICOF-CX4) for supramolecular recognition and specific adsorption of citrinin. Calixarene with host-guest chemistry was used as a functional monomer, while amine units with different topologies and function groups were selected to regulate MICOF-CX4 to match with citrinin. The complementary shape and supramolecular interactions of MICOF-CX4 gave highly selective recognition for citrinin. Moreover, MICOF-CX4 with vast accessible surface and plentiful imprinting sites exhibited faster adsorption kinetics and 4-fold higher adsorption capacity for citrinin adsorption than no-imprinted COF-CX4. Combination of MICOF-CX4 based solid-phase extraction with high-performance liquid chromatography-mass spectrometry allowed interference free determination of trace citrinin in real samples with a low detection limit of 0.03 ng mL −1 , good precision of 4.5 % and quantitative recovery of 88.2 %−101.4 %. The cooperative functions of calixarene and molecular imprinting make COF promising adsorbent for specific adsorption of trace targets in complex matrixes.
研究领域:
食品科学
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环境科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FUNGAL GENETICS AND BIOLOGY
·
2022
·
IF 3.883
Jiazhen Qin,Jianwen Teng,Zhongyu Li,Ning Xia,Baoyao Wei,Li Huang
Similar to Pu-erh tea, Liupao tea is a post-fermented tea that is produced through natural fermentation by microorganisms. Penicillium citrinum is involved in multiple production processes of Liupao tea that can produce citrinin, a secondary metabolite with renal toxicity; however, the effect of P. citrinum on the quality of Liupao tea has not been investigated yet. Citrinin production is regulated by approximately 16 biosynthesis genes. However, little is known about the genetic background of citrinin in the complex Liupao tea system. In the present study, we cultured P. citrinum on potato dextrose agar and Liupao tea powder media and analyzed the changes of its nutritional components in Liupao tea. We selected six citrinin biosynthesis genes identified in Monascus exhibiting homology and high sequence similarity to those in P. citrinum and further analyzed the expression of citrinin biosynthesis genes in Liupao tea and the changes in citrinin yield. The results showed that the changes in nutritional components of Liupao tea were closely related to the growth and metabolism of P. citrinum and the quality of the tea. Decreases in the contents of soluble sugars (from 10.29% to 9.58%), soluble pectins (from 3.71% to 3.13%), free amino acids (from 3.84% to 3.14%), and tea polyphenols (from 22.84% to 18.78%) were noted. The Spearman’s correlation analysis indicated that P. citrinum growth can improve the tea quality to some extent. Quantitative real-time PCR demonstrated that ctnA gene was a positive regulator of citrinin production regardless of the culture medium used. ctnA and orf5 expressions greatly influenced the metabolism of citrinin by P. citrinum in Liupao tea. In conclusion, the citrinin biosynthesis genes, ctnA and orf5 , may be the promising targets for developing strategies to control P. citrinum infection and citrinin biosynthesis in Liupao tea.
研究领域:
食品科学
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微生物学
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分子生物学
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制茶技术
✓ 已验证
DOI
PubMed
高影响因子
Toxins
·
2019
·Vol. 11
·期 10
·605
·
IF 3.895
Erjing Chen,Ying Xu,Biao Ma,Haifeng Cui,Chuanxin Sun,Mingzhou Zhang
A fluorescent immunochromatographic test strip (FICTS) based on the use of europium nanoparticles (EuNPs) was developed and applied to detect citrinin (CIT) inMonascusfermented food. The sensitivity of the immunoassay to detect CIT was greatly improved by the use of a specific monoclonal antibody to attach EuNPs to form a probe. Under optimum conditions, the visual detection limit was 2.5 ng/mL, and the detection limit of the instrument was 0.05 ng/mL. According to the results, the IC50was 0.4 ng/mL. Matrix interference from variousMonascusfermented foods was investigated in food sample detection. The immunosensor also demonstrated high recoveries (86.8–113.0%) and low relative standard deviations (RSDs) (1.8–15.3%) when testing spikedMonascusfermented food. The detection results of this method showed a good correlation (R2> 0.98) with high-performance liquid chromatography (HPLC). The results showed that the FICTS method could be used as a rapid, sensitive method to detect CIT inMonascusfermented food.Keywords:Citrinin;Fluorescent immunochromatographic assay;Europium nanoparticles;Monascusfermented foodKey Contribution:In this study, the developed FICTS method greatly improved the sensitivity of detecting CIT inMonascusfermented food.
研究领域:
食品科学
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分析化学
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毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2019
·Vol. 99
·期 10
·4772-4780
·
IF 2.422
Zhibing Huang,Lijuan Zhang,Heng Gao,Yanling Wang,Xiujiang Li,Xinyu Huang,Ting Huang
BACKGROUND Monascus , a filamentous fungus, produces many bioactive substances. However, in the process of fermentation, Monascus also produces the mycotoxin citrinin. Owing to the presence of citrinin, the safety of Monascus products has been questioned and their wide application limited. Using soybean isoflavones (SI) as exogenous additives, alterations in citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) in different media used for liquid state fermentation were investigated. RESULTS Results showed that the citrinin concentration was 95.98% lower than that of the control group after 16-days fermentation when 20.0 g L −1 SI were added to rice powder and inorganic salt medium. Citrinin production was reduced by 97.24% after 12-days fermentation with 10.0 g L −1 SI in starch inorganic salt medium; 82.52% after 20-days fermentation with 20.0 g L −1 SI in starch peptone medium with high starch content; 45.07% after 14-days fermentation with 5.0 g L −1 SI in starch peptone medium with low starch content; and 82.21% after 14-days fermentation with 20.0 g L −1 SI in yeast extract sucrose medium. CONCLUSION The developed method of removing citrinin is simple, safe, and effective, and it can be applied to reduce the citrinin content of Monascus products. © 2019 Society of Chemical Industry
研究领域:
食品科学
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微生物学
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生物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
AMB Express
·
2020
·Vol. 10
·期 1
·1-10
·
IF 2.499
Wang Yanling,Gao Heng,Xie Jianhua,Li Xiujiang,Huang Zhibing
Monascus can produce many beneficial metabolites; however, it can simultaneously also produce citrinin, which seriously limits its application. Therefore, reducing the production of citrinin is of great interest. Herein, Monascus aurantiacus Li AS3.4384 (MAL) was used to optimize the liquid-state fermentation process and investigate the effects of genistein and other flavonoids on citrinin, pigments, and biomass of MAL. Results showed that citrinin decreased by 80%, pigments and biomass increased by approximately 20% in 12 days with addition of 20.0 g/L rice powder as a carbon source and 2.0 g/L genistein during shaking liquid-state fermentation. Further, genistein, daidzein, luteolin, apigenin, quercetin, baicalein, kaempferol myricetin, and genistin exerted different effects on citrinin production by MAL, with genistein causing the highest reduction in citrinin production during liquid-state fermentation, possibly due to the presence of C5-OH, C4′-OH, and C7-OH. Therefore, genistein can be added to the fermentation process of Monascus to reduce citrinin.
研究领域:
微生物学
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食品科学
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药理学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 103
·期 13
·6440-6451
·
IF 4.1
Haiyun Yang,Zhiqing Peng,Liuming Xie,Jianhua Xie,Zhibing Huang
BACKGROUND Chinese yam fermented by Monascus , namely red mold dioscorea (RMD), has the potential of treating diseases. However, the production of citrinin limits the application of RMD. In the present study, the fermentation process of Monascus was optimized by adding genistein or luteolin to reduce citrinin yield. RESULTS The results showed that citrinin in 25 g of Huai Shan yam was reduced by 48% and 72% without affecting the pigment yield by adding 0.2 g of luteolin or genistein, respectively, to a 250-mL conical flask after fermentation for 18 days at 28 °C, whereas the addition of luteolin increased the content of yellow pigment by 1.3-fold. Under optimal conditions, citrinin in 20 g of iron bar yam decreased by 55% and 74% after adding 0.2 g of luteolin or genistein. Luteolin also increased yellow pigment content by 1.2-fold. Ultra HPLC coupled to quadrupole time-of-flight mass spectrometry was used for the preliminary analysis of Monascus fermentation products. It was found that the amino acid types in RMD are similar to those in yams, but there are fewer polysaccharides and fatty acids. CONCLUSION The results obtained in the present study showed that the addition of genistein or luteolin could reduce citrinin on the premise of increasing pigment yield, which laid a foundation for the better use of yams in Monascus fermentation. © 2023 Society of Chemical Industry.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xiaodi Wang,Jingyi Wei,Fufang Tang,Fusheng Chen
Blue light, as an important environmental factor, greatly affects the production of Monascus pigments (MPs) and citrinin in Monascus spp.. In this study, the deletion, complementation, and overexpression mutants of MrcreD from Monascus ruber M7, which encodes an arrestin-like protein, were constructed and cultivated on PDA (Potato dextrose agar) medium to study the effects of blue light on MPs and citrinin production. The results revealed that blue light inhibited the formation of cleistothecia, conidia, and the production of MPs and citrinin in M. ruber M7. However, under blue light, in contrast to M. ruber M7, MrcreD -overexpressing strain displayed increased production of extracellular yellow pigments and intracellular orange pigments, whereas MrcreD -deleted strain showed enhanced production of intracellular yellow and orange pigments. Then, the extracellular citrinin production decreased in both mutants. The RT-qPCR results demonstrated that compared to M. ruber M7, overexpressing MrcreD increased the expression of genes involved in MPs biosynthesis, and decreased the genes involved in citrinin biosynthesis, while deleting MrcreD increased the expression of citrinin-relative genes. This is the first time that the functions of MrcreD gene in filamentous fungi have been researched under blue light, and it provides a strategy for exploring complex light-regulatory systems in filamentous fungi.
研究领域:
微生物学
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分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 14
·期 1
·27
·
IF 4.7
Xingdong Yang,Yang Qu,Chenchen Wang,Lihua Wu,Xiaofei Hu
The ingestion of food contaminated with citrinin (CIT) poses a variety of health risks to humans and animals. The immunogens (CIT-COOH-BSA, CIT-H-BSA) and detection antigen (CIT-COOH-OVA, CIT-H-OVA) were synthesised using the active ester method (-COOH) and formaldehyde addition method (-H). A hybridoma cell line (3G5) that secretes anti-CIT monoclonal antibodies (mAbs) was screened via CIT-H-BSA immunisation of mice, cell fusion, and ELISA screening technology. The cell line was injected intraperitoneally to prepare ascites. The reaction conditions for the indirect competitive ELISA (ic-ELISA) were optimised, and anic-ELISA method for detecting CIT was preliminarily established. The results revealed that the IC50of CIT from optimisedic-ELISA was 37 pg/mL, the linear detection range was 5.9~230 pg/mL, and the cross-reaction (CR) rate with other analogues was less than 0.01%. The intra-assay and interassay sample recovery rates of CIT were 84.7~92.0% and 83.6~91.6%, and the coefficients of variation (CVs) were less than 10%. Theic-ELISA of CIT established in this study was not significantly different from the HPLC results and is rapid, highly sensitive and strongly specific, providing technical support for the detection of CIT.
研究领域:
食品安全检测
·
免疫学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Zhibing Huang,Lijuan Zhang,Yanling Wang,Heng Gao,Xiujiang Li,Xinyu Huang,Ting Huang
The mycotoxin citrinin is often produced during fermentation of Monascus products. We studied the effects of flavonoids on citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) by adding rutin, α-glucosylrutin, or troxerutin to the fermentation medium, in a first-of-its-kind study. Appropriate amounts of rutin, α-glucosylrutin, or troxerutin did not affect normal mycelial growth. Addition of 5.0 g/l of rutin only weakly reduced (29.2%) citrinin production, relative to inhibition by 5 g/l α-glucosylrutin or troxerutin (by 54.7% and 40.6%, respectively). In starch inorganic liquid culture media, addition of 20.0 g/l of troxerutin, followed by fermentation for 12 days, reduced citrinin yield by 75.26%. Addition of 15.0 g/l of troxerutin to low-starch peptone liquid fermentation media reduced citrinin yield by 87.9% after 14 days of fermentation, and addition of 30.0 g/l troxerutin to yeast extract sucrose liquid media for 12 days reduced citrinin yield by 53.7%.
研究领域:
微生物学
·
食品科学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Shi Tang,Baoshan He,Yao Liu,Longdi Wang,Ying Liang,Jinshui Wang,Huali Jin,Min Wei,Wenjie Ren,Zhiguang Suo,Yiwei Xu
Citrinin (CIT) is a mycotoxin with nephrotoxicity and hepatotoxicity, presenting a significant threat to human health that is often overlooked. Therefore, a dual-signal mode (DPV and SWV) aptasensor for citrinin (CIT) detection was constructed based on tetrahedral DNA nanostructures (TDN) in this study. Furthermore, PtPdCo mesoporous nanozymes exhibit catalase-like catalytic functions, generating significant electrochemical signals through a Fenton-like reaction. Meanwhile their excellent Methylene Blue (MB) loading capability ensures independent dual signal outputs. The RecJf exonuclease-assisted (RecJf Exo-assisted) process can expand the linear detection range, enabling further amplification of the signal. Under optimized conditions, the constructed aptaensor exhibited excellent detection performance with limits of detection (LODs) of 7.67 × 10 −3 ng·mL −1 (DPV mode) and 1.57 × 10 −3 ng·mL −1 (SWV mode). Due to its multiple signal amplification and highly accurate dual-signal mode detection capability, this aptasensor shows promising potential for the in situ detection.
研究领域:
分析化学
·
纳米技术
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食品安全
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Shanshan He,Xin Liu,Yanling Wang,Jianhua Xie,Heng Gao,Xiujiang Li,Zhibing Huang
Monascus mold produces useful bioactive compounds such as Monascus pigments, monacolin K, and ergosterol . In this study, metabolomics analysis was used to investigate the metabolic profile changes in Monascus aurantiacus Li AS3.4384 (MALA) induced by genistein at different fermentation times using UHPLC-Q-TOF-MS/MS. The addition of genistein was found to not only reduce citrinin but also suppress significant differential metabolites. A total of 21 significant differential metabolites were involved in the most significant metabolic pathways (impact >0.1). These metabolites affected the aspartic acid , glutamic acid pathway, tricarboxylic acid (TCA) cycle, pyruvate synthesis pathway, and lysine degradation pathway. Thus, the addition of genistein may change the precursor for citrinin synthesis of Monascus . These findings provide significant insight into the Monascus metabolic pathways affected by genistein and will help to improve the quality control and safety of Monascus in food and supplements.
研究领域:
食品科学
·
微生物学
·
代谢组学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）