Influence of Food Matrices on the Stability and Bioavailability of Abrin
Abrin, a highly toxic plant toxin, is a potential bioterror weapon. Work from our laboratory and others have shown that abrin is highly resistant to both thermal and pH inactivation methods. We sought to evaluate the effectiveness of selected food processing thermal inactivation conditions against a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-12-01
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| Series: | Toxins |
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| Online Access: | https://www.mdpi.com/2072-6651/10/12/502 |
| _version_ | 1811304527379300352 |
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| author | Christina C. Tam Thomas D. Henderson Larry H. Stanker Luisa W. Cheng |
| author_facet | Christina C. Tam Thomas D. Henderson Larry H. Stanker Luisa W. Cheng |
| author_sort | Christina C. Tam |
| collection | DOAJ |
| description | Abrin, a highly toxic plant toxin, is a potential bioterror weapon. Work from our laboratory and others have shown that abrin is highly resistant to both thermal and pH inactivation methods. We sought to evaluate the effectiveness of selected food processing thermal inactivation conditions against abrin in economically important food matrices (whole milk, non-fat milk, liquid egg, and ground beef). The effectiveness of toxin inactivation was measured via three different assays: (1) In vitro cell free translation (CFT) assay, (2) Vero cell culture cytotoxicity; and the in vivo mouse intraperitoneal (ip) bioassay. For both whole and non-fat milk, complete inactivation was achieved at temperatures of <inline-formula> <math display="inline"> <semantics> <mo>≥</mo> </semantics> </math> </inline-formula>80 °C for 3 min or 134 °C for 60 s, which were higher than the normal vat/batch pasteurization or the high temperature short time pasteurization (HTST). Toxin inactivation in liquid egg required temperatures of <inline-formula> <math display="inline"> <semantics> <mo>≥</mo> </semantics> </math> </inline-formula>74 °C for 3 min higher than suggested temperatures for scrambled eggs (22% solids) and plain whole egg. Additionally, the ground beef (80:20%) matrix was found to be inhibitory for full toxin activity in the mouse bioassay while retaining some activity in both the cell free translation assay and Vero cell culture cytotoxicity assay. |
| first_indexed | 2024-04-13T08:08:48Z |
| format | Article |
| id | doaj.art-2670b3fc16614d8daac5a2a636f4bd23 |
| institution | Directory Open Access Journal |
| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-04-13T08:08:48Z |
| publishDate | 2018-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Toxins |
| spelling | doaj.art-2670b3fc16614d8daac5a2a636f4bd232022-12-22T02:55:04ZengMDPI AGToxins2072-66512018-12-01101250210.3390/toxins10120502toxins10120502Influence of Food Matrices on the Stability and Bioavailability of AbrinChristina C. Tam0Thomas D. Henderson1Larry H. Stanker2Luisa W. Cheng3Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Services, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USAFoodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Services, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USAFoodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Services, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USAFoodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Services, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USAAbrin, a highly toxic plant toxin, is a potential bioterror weapon. Work from our laboratory and others have shown that abrin is highly resistant to both thermal and pH inactivation methods. We sought to evaluate the effectiveness of selected food processing thermal inactivation conditions against abrin in economically important food matrices (whole milk, non-fat milk, liquid egg, and ground beef). The effectiveness of toxin inactivation was measured via three different assays: (1) In vitro cell free translation (CFT) assay, (2) Vero cell culture cytotoxicity; and the in vivo mouse intraperitoneal (ip) bioassay. For both whole and non-fat milk, complete inactivation was achieved at temperatures of <inline-formula> <math display="inline"> <semantics> <mo>≥</mo> </semantics> </math> </inline-formula>80 °C for 3 min or 134 °C for 60 s, which were higher than the normal vat/batch pasteurization or the high temperature short time pasteurization (HTST). Toxin inactivation in liquid egg required temperatures of <inline-formula> <math display="inline"> <semantics> <mo>≥</mo> </semantics> </math> </inline-formula>74 °C for 3 min higher than suggested temperatures for scrambled eggs (22% solids) and plain whole egg. Additionally, the ground beef (80:20%) matrix was found to be inhibitory for full toxin activity in the mouse bioassay while retaining some activity in both the cell free translation assay and Vero cell culture cytotoxicity assay.https://www.mdpi.com/2072-6651/10/12/502Abrin<i>Abrus precatorius</i>mouse bioassayfood safetythermal inactivationfood matricesmilkeggsground beefpasteurization |
| spellingShingle | Christina C. Tam Thomas D. Henderson Larry H. Stanker Luisa W. Cheng Influence of Food Matrices on the Stability and Bioavailability of Abrin Toxins Abrin <i>Abrus precatorius</i> mouse bioassay food safety thermal inactivation food matrices milk eggs ground beef pasteurization |
| title | Influence of Food Matrices on the Stability and Bioavailability of Abrin |
| title_full | Influence of Food Matrices on the Stability and Bioavailability of Abrin |
| title_fullStr | Influence of Food Matrices on the Stability and Bioavailability of Abrin |
| title_full_unstemmed | Influence of Food Matrices on the Stability and Bioavailability of Abrin |
| title_short | Influence of Food Matrices on the Stability and Bioavailability of Abrin |
| title_sort | influence of food matrices on the stability and bioavailability of abrin |
| topic | Abrin <i>Abrus precatorius</i> mouse bioassay food safety thermal inactivation food matrices milk eggs ground beef pasteurization |
| url | https://www.mdpi.com/2072-6651/10/12/502 |
| work_keys_str_mv | AT christinactam influenceoffoodmatricesonthestabilityandbioavailabilityofabrin AT thomasdhenderson influenceoffoodmatricesonthestabilityandbioavailabilityofabrin AT larryhstanker influenceoffoodmatricesonthestabilityandbioavailabilityofabrin AT luisawcheng influenceoffoodmatricesonthestabilityandbioavailabilityofabrin |