Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B<sub>1</sub> and B<sub>2</sub> by <i>Fusarium verticillioides</i> in Corn Ears
Corn (<i>Zea mays</i>) is a worldwide crop subjected to infection by toxigenic fungi such as <i>Fusarium verticillioides</i> during the pre-harvest stage. <i>Fusarium</i> contamination can lead to the synthesis of highly toxic mycotoxins, such as Fumonisin B<su...
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MDPI AG
2022-01-01
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| Series: | Toxins |
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| Online Access: | https://www.mdpi.com/2072-6651/14/2/80 |
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| author | Raquel Torrijos Tiago de Melo Nazareth Pilar Vila-Donat Jordi Mañes Giuseppe Meca |
| author_facet | Raquel Torrijos Tiago de Melo Nazareth Pilar Vila-Donat Jordi Mañes Giuseppe Meca |
| author_sort | Raquel Torrijos |
| collection | DOAJ |
| description | Corn (<i>Zea mays</i>) is a worldwide crop subjected to infection by toxigenic fungi such as <i>Fusarium verticillioides</i> during the pre-harvest stage. <i>Fusarium</i> contamination can lead to the synthesis of highly toxic mycotoxins, such as Fumonisin B<sub>1</sub> (FB<sub>1</sub>) and Fumonisin B<sub>2</sub> (FB<sub>2</sub>), which compromises human and animal health. The work aimed to study the antifungal properties of fermented yellow and oriental mustard extracts using nine lactic acid bacteria (LAB) in vitro. Moreover, a chemical characterization of the main phenolic compounds and organic acids were carried out in the extracts. The results highlighted that the yellow mustard, fermented by <i>Lactiplantibacillus plantarum</i> strains, avoided the growth of <i>Fusarium</i> spp. in vitro, showing Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values, ranging from 7.8 to 15.6 g/L and 15.6 to 31.3 g/L, respectively. Then, the lyophilized yellow mustard fermented extract by <i>L. plantarum</i> TR71 was applied through spray-on corn ears contaminated with <i>F. verticillioides</i> to study the antimycotoxigenic activity. After 14 days of incubation, the control contained 14.71 mg/kg of FB<sub>1</sub>, while the treatment reduced the content to 1.09 mg/kg (92.6% reduction). Moreover, no FB<sub>2</sub> was observed in the treated samples. The chemical characterization showed that lactic acid, 3-phenyllactic acid, and benzoic acid were the antifungal metabolites quantified in higher concentrations in the yellow mustard fermented extract with <i>L. plantarum</i> TR71. The results obtained confirmed the potential application of fermented mustard extracts as a solution to reduce the incidence of mycotoxins in corn ears. |
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| language | English |
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| spelling | doaj.art-bd9878766170484dab3e70a9b3d1f7142023-11-23T22:21:03ZengMDPI AGToxins2072-66512022-01-011428010.3390/toxins14020080Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B<sub>1</sub> and B<sub>2</sub> by <i>Fusarium verticillioides</i> in Corn EarsRaquel Torrijos0Tiago de Melo Nazareth1Pilar Vila-Donat2Jordi Mañes3Giuseppe Meca4Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainCorn (<i>Zea mays</i>) is a worldwide crop subjected to infection by toxigenic fungi such as <i>Fusarium verticillioides</i> during the pre-harvest stage. <i>Fusarium</i> contamination can lead to the synthesis of highly toxic mycotoxins, such as Fumonisin B<sub>1</sub> (FB<sub>1</sub>) and Fumonisin B<sub>2</sub> (FB<sub>2</sub>), which compromises human and animal health. The work aimed to study the antifungal properties of fermented yellow and oriental mustard extracts using nine lactic acid bacteria (LAB) in vitro. Moreover, a chemical characterization of the main phenolic compounds and organic acids were carried out in the extracts. The results highlighted that the yellow mustard, fermented by <i>Lactiplantibacillus plantarum</i> strains, avoided the growth of <i>Fusarium</i> spp. in vitro, showing Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values, ranging from 7.8 to 15.6 g/L and 15.6 to 31.3 g/L, respectively. Then, the lyophilized yellow mustard fermented extract by <i>L. plantarum</i> TR71 was applied through spray-on corn ears contaminated with <i>F. verticillioides</i> to study the antimycotoxigenic activity. After 14 days of incubation, the control contained 14.71 mg/kg of FB<sub>1</sub>, while the treatment reduced the content to 1.09 mg/kg (92.6% reduction). Moreover, no FB<sub>2</sub> was observed in the treated samples. The chemical characterization showed that lactic acid, 3-phenyllactic acid, and benzoic acid were the antifungal metabolites quantified in higher concentrations in the yellow mustard fermented extract with <i>L. plantarum</i> TR71. The results obtained confirmed the potential application of fermented mustard extracts as a solution to reduce the incidence of mycotoxins in corn ears.https://www.mdpi.com/2072-6651/14/2/80yellow mustardoriental mustard<i>Lactiplantibacillus plantarum</i>biopreservationmycotoxinantifungal activity |
| spellingShingle | Raquel Torrijos Tiago de Melo Nazareth Pilar Vila-Donat Jordi Mañes Giuseppe Meca Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B<sub>1</sub> and B<sub>2</sub> by <i>Fusarium verticillioides</i> in Corn Ears Toxins yellow mustard oriental mustard <i>Lactiplantibacillus plantarum</i> biopreservation mycotoxin antifungal activity |
| title | Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B<sub>1</sub> and B<sub>2</sub> by <i>Fusarium verticillioides</i> in Corn Ears |
| title_full | Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B<sub>1</sub> and B<sub>2</sub> by <i>Fusarium verticillioides</i> in Corn Ears |
| title_fullStr | Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B<sub>1</sub> and B<sub>2</sub> by <i>Fusarium verticillioides</i> in Corn Ears |
| title_full_unstemmed | Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B<sub>1</sub> and B<sub>2</sub> by <i>Fusarium verticillioides</i> in Corn Ears |
| title_short | Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B<sub>1</sub> and B<sub>2</sub> by <i>Fusarium verticillioides</i> in Corn Ears |
| title_sort | use of mustard extracts fermented by lactic acid bacteria to mitigate the production of fumonisin b sub 1 sub and b sub 2 sub by i fusarium verticillioides i in corn ears |
| topic | yellow mustard oriental mustard <i>Lactiplantibacillus plantarum</i> biopreservation mycotoxin antifungal activity |
| url | https://www.mdpi.com/2072-6651/14/2/80 |
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