Formation of Zearalenone Metabolites in Tempeh Fermentation
Tempeh is a common food in Indonesia, produced by fungal fermentation of soybeans using <i>Rhizopus sp.</i>, as well as <i>Aspergillus oryzae</i>, for inoculation. Analogously, for economic reasons, mixtures of maize and soybeans are used for the production of so-called tempe...
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| Format: | Article |
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MDPI AG
2019-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/15/2697 |
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| author | Antje Borzekowski Riyan Anggriawan Maryeni Auliyati Hans-Jörg Kunte Matthias Koch Sascha Rohn Petr Karlovsky Ronald Maul |
| author_facet | Antje Borzekowski Riyan Anggriawan Maryeni Auliyati Hans-Jörg Kunte Matthias Koch Sascha Rohn Petr Karlovsky Ronald Maul |
| author_sort | Antje Borzekowski |
| collection | DOAJ |
| description | Tempeh is a common food in Indonesia, produced by fungal fermentation of soybeans using <i>Rhizopus sp.</i>, as well as <i>Aspergillus oryzae</i>, for inoculation. Analogously, for economic reasons, mixtures of maize and soybeans are used for the production of so-called tempeh-like products. For maize, a contamination with the mycoestrogen zearalenone (ZEN) has been frequently reported. ZEN is a mycotoxin which is known to be metabolized by <i>Rhizopus</i> and <i>Aspergillus</i> species. Consequently, this study focused on the ZEN transformation during tempeh fermentation. Five fungal strains of the genera <i>Rhizopus</i> and <i>Aspergillus</i>, isolated from fresh Indonesian tempeh and authentic Indonesian inocula, were utilized for tempeh manufacturing from a maize/soybean mixture (30:70) at laboratory-scale. Furthermore, comparable tempeh-like products obtained from Indonesian markets were analyzed. Results from the HPLC-MS/MS analyses show that ZEN is intensely transformed into its metabolites α-zearalenol (α-ZEL), ZEN-14-sulfate, α-ZEL-sulfate, ZEN-14-glucoside, and ZEN-16-glucoside in tempeh production. α-ZEL, being significantly more toxic than ZEN, was the main metabolite in most of the <i>Rhizopus</i> incubations, while in <i>Aspergillus oryzae</i> fermentations ZEN-14-sulfate was predominantly formed. Additionally, two of the 14 authentic samples were contaminated with ZEN, α-ZEL and ZEN-14-sulfate, and in two further samples, ZEN and α-ZEL, were determined. Consequently, tempeh fermentation of ZEN-contaminated maize/soybean mixture may lead to toxification of the food item by formation of the reductive ZEN metabolite, α-ZEL, under model as well as authentic conditions. |
| first_indexed | 2024-12-11T21:50:26Z |
| format | Article |
| id | doaj.art-bba517ac5cc2419383449c59469cebf1 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T21:50:26Z |
| publishDate | 2019-07-01 |
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| series | Molecules |
| spelling | doaj.art-bba517ac5cc2419383449c59469cebf12022-12-22T00:49:28ZengMDPI AGMolecules1420-30492019-07-012415269710.3390/molecules24152697molecules24152697Formation of Zearalenone Metabolites in Tempeh FermentationAntje Borzekowski0Riyan Anggriawan1Maryeni Auliyati2Hans-Jörg Kunte3Matthias Koch4Sascha Rohn5Petr Karlovsky6Ronald Maul7Department Analytical Chemistry, Reference Materials, Bundesanstalt für Materialforschung und-prüfung (BAM), Richard-Willstätter-Str. 11, 12489 Berlin, GermanyMolecular Phytopathology and Mycotoxin Research Section, University of Goettingen, Grisebachstrasse 6, 37077 Goettingen, GermanyMolecular Phytopathology and Mycotoxin Research Section, University of Goettingen, Grisebachstrasse 6, 37077 Goettingen, GermanyDepartment Materials and the Environment, Bundesanstalt für Materialforschung und-prüfung (BAM), Unter den Eichen 87, 12205 Berlin, GermanyDepartment Analytical Chemistry, Reference Materials, Bundesanstalt für Materialforschung und-prüfung (BAM), Richard-Willstätter-Str. 11, 12489 Berlin, GermanyHamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, GermanyMolecular Phytopathology and Mycotoxin Research Section, University of Goettingen, Grisebachstrasse 6, 37077 Goettingen, GermanyBfR—German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8–10, 10589 Berlin, GermanyTempeh is a common food in Indonesia, produced by fungal fermentation of soybeans using <i>Rhizopus sp.</i>, as well as <i>Aspergillus oryzae</i>, for inoculation. Analogously, for economic reasons, mixtures of maize and soybeans are used for the production of so-called tempeh-like products. For maize, a contamination with the mycoestrogen zearalenone (ZEN) has been frequently reported. ZEN is a mycotoxin which is known to be metabolized by <i>Rhizopus</i> and <i>Aspergillus</i> species. Consequently, this study focused on the ZEN transformation during tempeh fermentation. Five fungal strains of the genera <i>Rhizopus</i> and <i>Aspergillus</i>, isolated from fresh Indonesian tempeh and authentic Indonesian inocula, were utilized for tempeh manufacturing from a maize/soybean mixture (30:70) at laboratory-scale. Furthermore, comparable tempeh-like products obtained from Indonesian markets were analyzed. Results from the HPLC-MS/MS analyses show that ZEN is intensely transformed into its metabolites α-zearalenol (α-ZEL), ZEN-14-sulfate, α-ZEL-sulfate, ZEN-14-glucoside, and ZEN-16-glucoside in tempeh production. α-ZEL, being significantly more toxic than ZEN, was the main metabolite in most of the <i>Rhizopus</i> incubations, while in <i>Aspergillus oryzae</i> fermentations ZEN-14-sulfate was predominantly formed. Additionally, two of the 14 authentic samples were contaminated with ZEN, α-ZEL and ZEN-14-sulfate, and in two further samples, ZEN and α-ZEL, were determined. Consequently, tempeh fermentation of ZEN-contaminated maize/soybean mixture may lead to toxification of the food item by formation of the reductive ZEN metabolite, α-ZEL, under model as well as authentic conditions.https://www.mdpi.com/1420-3049/24/15/2697modified mycotoxinszearalenone sulfateα-zearalenolfood fermentation<i>Rhizopus</i><i>Aspergillus oryzae</i> |
| spellingShingle | Antje Borzekowski Riyan Anggriawan Maryeni Auliyati Hans-Jörg Kunte Matthias Koch Sascha Rohn Petr Karlovsky Ronald Maul Formation of Zearalenone Metabolites in Tempeh Fermentation Molecules modified mycotoxins zearalenone sulfate α-zearalenol food fermentation <i>Rhizopus</i> <i>Aspergillus oryzae</i> |
| title | Formation of Zearalenone Metabolites in Tempeh Fermentation |
| title_full | Formation of Zearalenone Metabolites in Tempeh Fermentation |
| title_fullStr | Formation of Zearalenone Metabolites in Tempeh Fermentation |
| title_full_unstemmed | Formation of Zearalenone Metabolites in Tempeh Fermentation |
| title_short | Formation of Zearalenone Metabolites in Tempeh Fermentation |
| title_sort | formation of zearalenone metabolites in tempeh fermentation |
| topic | modified mycotoxins zearalenone sulfate α-zearalenol food fermentation <i>Rhizopus</i> <i>Aspergillus oryzae</i> |
| url | https://www.mdpi.com/1420-3049/24/15/2697 |
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