title: Detoxification of Aflatoxin B₁ by Zygosaccharomyces rouxii with Solid State Fermentation in Peanut Meal.
abstract: Aflatoxins are highly carcinogenic, teratogenetic, and morbigenous secondary metabolites ofAspergillus flavusandA. parasiticusthat can contaminate multiple staple foods, such as peanut, maize, and tree nuts. In this study,Zygosaccharomyces rouxiiwas screened out and identified from fermented soy paste-one kind of traditional Chinese food-to detoxify aflatoxin B₁ (AFB₁) by aerobic solid state fermentation in peanut meal. The optimal degradation condition was chosen from single factor experiment, and the most effective detoxification rate was about 97%. As for liquid fermentation, we tested the binding ability ofZ. rouxii, and the highest binding rate reached was 74.3% (nonviable cells ofZ. rouxii) in phosphate-buffered saline (PBS). Moreover, the biotransformation of AFB₁ through fermentation ofZ. rouxiiin peanut meal was further verified by liquid chromatography/mass spectrometry (LC/MS). According to TIC scan, after fermentation byZ. rouxii,the AFB₁ in peanut meal was prominently degraded to the lowering peaks of AFB₁. Additionally,m/sstatistics demonstrated that AFB₁ may be degraded to some new products whose structural properties may be different from AFB₁, or the degradation products may be dissolved in the aqueous phase rather than the organic phase. As far as we know, this is the first report indicating that the safe strain ofZ. rouxiihas the ability to detoxify AFB₁.
authors.affiliation: School of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. 17864272801@163.com.
authors.forename: Guanghui
authors.initials: G
authors.lastname: Zhou
authors.affiliation: School of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. 13361285003@163.com.
authors.forename: Yujie
authors.initials: Y
authors.lastname: Chen
authors.affiliation: School of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. kongqing@ouc.edu.cn.
authors.forename: Qing
authors.initials: Q
authors.lastname: Kong
authors.affiliation: School of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. 15684737858@163.com.
authors.forename: Yunxiao
authors.initials: Y
authors.lastname: Ma
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100081, China. liuyang01@caas.cn.
authors.forename: Yang
authors.initials: Y
authors.lastname: Liu
mesh_terms: D016604:Aflatoxin B1 / Q000737:chemistry / Q000378:metabolism*; D010367:Arachis / Q000382:microbiology*; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D005516:Food Microbiology; D008658:Inactivation, Metabolic; D015394:Molecular Structure; D009754:Nuts / Q000382:microbiology*; D045730:Soy Foods / Q000382:microbiology*; D021241:Spectrometry, Mass, Electrospray Ionization; D013696:Temperature; D013997:Time Factors; D020068:Zygosaccharomyces / Q000378:metabolism*
chemical_list: D016604:Aflatoxin B1
keywords: LC/MS; Zygosaccharomyces rouxii; aflatoxin B1; detoxification; solid state fermentation