Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria

https://doi.org/10.17221/391/2017-CJFSCitation:Hanuš O., Křížová L., Hajšlová J., Lojza J., Klimešová M., Janů L., Roubal P., Kopecký J., Jedelská R. (2018): Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria. Czech J. Food Sci., 36: 277-283.
download PDF

The effect of increasing levels of zearalenone (ZEA) artificially supplemented to milk on the coagulation characteristics and the viability of Lactobacillus bulgaricus and Streptococcus thermophilus was examinated. Cow milk was inoculated with the yogurt culture YC-180 – YO-Flex and divided into 72, 25-ml flasks. Two samples were collected before fermentation (0 h) and remaining 70 flasks were divided into 7 groups – control (C), Z0 with 0.5 ml of ethanol and Z10, Z100, Z250, Z500, and Z1000 that were spiked with ZEA to reach the final ZEA concentrations of 10, 100, 250, 500, and 1000 µg/l, respectively. Samples were fermented at 43 ± 2°C for 5 hours. Two samples per group were collected at 1-h intervals and analysed on pH, titratable acidity, ZEA and count of Lb. bulgaricus and Str. thermophilus. The addition of ZEA resulted in slower acidification in Z100, Z250, Z500, and Z1000. The highest ZEA binding capacity (25%) was observed in Z10 and the lowest (3.1%) was found in Z1000.

References:
Arab M., Sohrabvandi S., Mortazavian A. M., Mohammadi R., Tavirani M. Rezaei (2012): Reduction of aflatoxin in fermented milks during production and storage. Toxin Reviews, 31, 44-53 https://doi.org/10.3109/15569543.2012.738350
 
Battacone G., Nudda A., Palomba M., Pascale M., Nicolussi P., Pulina G. (2005): Transfer of Aflatoxin B1 from Feed to Milk and from Milk to Curd and Whey in Dairy Sheep Fed Artificially Contaminated Concentrates. Journal of Dairy Science, 88, 3063-3069 https://doi.org/10.3168/jds.S0022-0302(05)72987-8
 
Becker-Algeri Tania Aparecida, Castagnaro Denise, de Bortoli Kennidy, de Souza Camila, Drunkler Deisy Alessandra, Badiale-Furlong Eliana (2016): Mycotoxins in Bovine Milk and Dairy Products: A Review. Journal of Food Science, 81, R544-R552 https://doi.org/10.1111/1750-3841.13204
 
Benzoni E., Minervini F., Giannoccaro A., Fornelli F., Vigo D., Visconti A. (2008): Influence of in vitro exposure to mycotoxin zearalenone and its derivatives on swine sperm quality. Reproductive Toxicology, 25, 461-467 https://doi.org/10.1016/j.reprotox.2008.04.009
 
Dänicke Sven, Keese Christina, Meyer Ulrich, Starke Alexander, Kinoshita Asako, Rehage Jürgen (2014): Zearalenone (ZEN) metabolism and residue concentrations in physiological specimens of dairy cows exposed long-term to ZEN-contaminated diets differing in concentrate feed proportions. Archives of Animal Nutrition, 68, 492-506 https://doi.org/10.1080/1745039X.2014.973236
 
Donkor O.N., Henriksson A., Vasiljevic T., Shah N.P. (2006): Effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal, 16, 1181-1189 https://doi.org/10.1016/j.idairyj.2005.10.008
 
Duarte S.C., Almeida A.M., Teixeira A.S., Pereira A.L., Falcão A.C., Pena A., Lino C.M. (2013): Aflatoxin M1 in marketed milk in Portugal: Assessment of human and animal exposure. Food Control, 30, 411-417 https://doi.org/10.1016/j.foodcont.2012.08.002
 
El-Nezami H., Polychronaki N., Salminen S., Mykkanen H. (2002): Binding Rather Than Metabolism May Explain the Interaction of Two Food-Grade Lactobacillus Strains with Zearalenone and Its Derivative  -Zearalenol. Applied and Environmental Microbiology, 68, 3545-3549 https://doi.org/10.1128/AEM.68.7.3545-3549.2002
 
Flores-Flores Myra Evelyn, Lizarraga Elena, López de Cerain Adela, González-Peñas Elena (2015): Presence of mycotoxins in animal milk: A review. Food Control, 53, 163-176 https://doi.org/10.1016/j.foodcont.2015.01.020
 
Flores-Flores Myra E., González-Peñas Elena (2017): An LC–MS/MS method for multi-mycotoxin quantification in cow milk. Food Chemistry, 218, 378-385 https://doi.org/10.1016/j.foodchem.2016.09.101
 
Fuchs S., Sontag G., Stidl R., Ehrlich V., Kundi M., Knasmüller S. (2008): Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria. Food and Chemical Toxicology, 46, 1398-1407 https://doi.org/10.1016/j.fct.2007.10.008
 
Gazzotti Teresa, Lugoboni Barbara, Zironi Elisa, Barbarossa Andrea, Serraino Andrea, Pagliuca Giampiero (2009): Determination of fumonisin B1 in bovine milk by LC–MS/MS. Food Control, 20, 1171-1174 https://doi.org/10.1016/j.foodcont.2009.02.009
 
Hanuš O., Bjelka M., Ticháček A., Jedelská R., Kopecký J. (2001): Substantiation and usefulness of transformations in data sets of analysed milk parameters. Sborník VÚCHS Rapotín, 122–137. [in Czech]
 
Hejtmánková A., Horák V., Dolejšková J., Louda F., Dragounová H. (2000): Influence of yogurt cultures on benzoic acid content in yoghurt. Czech Journal of Food Sciences, 18, 52-54 https://doi.org/10.17221/8309-CJFS
 
Huang L.C., Zheng N., Zheng B.Q., Wen F., Cheng J.B., Han R.W., Xu X.M., Li S.L., Wang J.Q. (2014): Simultaneous determination of aflatoxin M1, ochratoxin A, zearalenone and α-zearalenol in milk by UHPLC–MS/MS. Food Chemistry, 146, 242-249 https://doi.org/10.1016/j.foodchem.2013.09.047
 
Tatjana Krivorotova, Jolanta Sereikaite, Pawel Glibowski (2017): Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour. Czech Journal of Food Sciences, 35, 432-439 https://doi.org/10.17221/2/2017-CJFS
 
Meucci Valentina, Soldani Giulio, Razzuoli Elisabetta, Saggese Giuseppe, Massart Francesco (2011): Mycoestrogen Pollution of Italian Infant Food. The Journal of Pediatrics, 159, 278-283.e1 https://doi.org/10.1016/j.jpeds.2011.01.028
 
Pattono D., Gallo P.F., Civera T. (2011): Detection and quantification of Ochratoxin A in milk produced in organic farms. Food Chemistry, 127, 374-377 https://doi.org/10.1016/j.foodchem.2010.12.051
 
Sangsila Arunrussamee, Faucet-Marquis Virginie, Pfohl-Leszkowicz Annie, Itsaranuwat Pariyaporn (2016): Detoxification of zearalenone by Lactobacillus pentosus strains. Food Control, 62, 187-192 https://doi.org/10.1016/j.foodcont.2015.10.031
 
SORENSEN L, ELBAK T (2005): Determination of mycotoxins in bovine milk by liquid chromatography tandem mass spectrometry. Journal of Chromatography B, 820, 183-196 https://doi.org/10.1016/j.jchromb.2005.03.020
 
Vega María F., Dieguez Susana N., Riccio Belén, Aranguren Sandra, Giordano Antonio, Denzoin Laura, Soraci Alejandro L., Tapia María O., Ross Romina, Apás Ana, González Silvia N. (2017): Zearalenone adsorption capacity of lactic acid bacteria isolated from pigs. Brazilian Journal of Microbiology, 48, 715-723 https://doi.org/10.1016/j.bjm.2017.05.001
 
Zheng Wanglong, Wang Bingjie, Li Xi, Wang Tao, Zou Hui, Gu Jianhong, Yuan Yan, Liu Xuezhong, Bai Jianfa, Bian Jianchun, Liu Zongping (2018): Zearalenone Promotes Cell Proliferation or Causes Cell Death?. Toxins, 10, 184- https://doi.org/10.3390/toxins10050184
 
download PDF

© 2018 Czech Academy of Agricultural Sciences