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Influence of Biotreatment on Hordeum vulgare L. Cereal Wholemeal Contamination and Enzymatic Activities

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dc.contributor.author Juodeikiene, Grazina
dc.contributor.author Trakselyte-Rupsiene, Karolina
dc.contributor.author Reikertaite, Karolina
dc.contributor.author Janić Hajnal, Elizabet
dc.contributor.author Bartkevics, Vadims
dc.contributor.author Pugajeva, Iveta
dc.contributor.author Gruzauskas, Valentas
dc.contributor.author Švazas, Mantas
dc.contributor.author Gruzauskas, Romas
dc.contributor.author Santini, Antonello
dc.contributor.author Rocha, João Miguel
dc.contributor.author Bartkiene, Elena
dc.date.accessioned 2023-05-31T08:52:46Z
dc.date.available 2023-05-31T08:52:46Z
dc.date.issued 2023-03-01
dc.identifier.citation Juodeikiene, G., Trakselyte-Rupsiene, K., Reikertaite, K., Janic Hajnal, E., Bartkevics, V., Pugajeva, I., Gruzauskas, V., Švazas, M., Gruzauskas, R., Santini, A., Rocha, J.M.& Bartkiene, E. (2023) Influence of Biotreatment on Hordeum vulgare L. Cereal Wholemeal Contamination and Enzymatic Activities. Foods, 12, 1050, 1-15. en_US
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/135
dc.description.abstract Crop contamination with mycotoxins is a global problem with a negative impact on human and animal health as well as causing economical losses in food and feed chains. This study was focused on the evaluation of the effect of lactic acid bacteria (LAB) strain (Levilactobacillus brevis-LUHS173, Liquorilactobacillus uvarum-LUHS245, Lactiplantibacillus plantarum-LUHS135, Lacticaseibacillus paracasei-LUHS244 and Lacticaseibacillus casei-LUHS210) fermentation on the changes in the level of deoxynivalenol (DON) and its conjugates in Fusarium spp.-contaminated barley wholemeal (BWP). Samples, with different contamination of DON and its conjugates, were treated separately (for 48 h). In addition to mycotoxin content, enzymatic activities (amylolytic, xylanolytic, and proteolytic) of BWP (before and after fermentation) were evaluated. It was established that the effect of decontamination depends on the LAB strain used, and a significant reduction in DON and the concentration of its conjugates in Lc. casei fermented samples was achieved: the amount of DON decreased on average by 47%, and the amount of D3G, 15-ADON and 3-ADON decreased by 82.4, 46.1, and 55.0%, respectively. Lc. casei also showed viability in the contaminated fermentation medium and an effective production of organic acids was obtained. Additionally, it was found that enzymes are involved to the detoxification mechanism of DON and its conjugates in BWP. These findings indicate that fermentation with selected LAB strains could be applied for contaminated barley treatment in order to significantly reduce Fusarium spp. mycotoxin levels in BWP and improve the sustainability of grain production. en_US
dc.description.sponsorship The authors gratefully acknowledge the EUREKA Network Project E!13309 “SUSFEETECH” (Nr. 01.2.2-MITA-K-702-05-0001 and the COST Action (CA18101) SOURDOMICS—Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (https://sourdomics.com/; https://www.cost.eu/actions/CA18101/, accessed on 9 December 2022), where the author G.J. is leader of working group 3—Design and development sourdough starter cultures for breadmaking and other agri-food products, the author E.B. is the Vice-Chair and leader of working group 6—Project design and development innovative prototypes of products and small-scale processing technologies, and the author J.M.R. is the Chair and Grant Holder Scientific Representative, and is supported by the COST (European Cooperation in Science and Technology) (https://www.cost.eu/, accessed on 9 December 2022). The COST is a funding agency for research and innovation networks. Regarding the author J.M.R., he is financially supported by LA/P/0045/2020 (ALiCE) and UIDB/00511/2020-UIDP/00511/2020 (LEPABE) funded by national funds through FCT/MCTES (PIDDAC). en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation -
dc.rights openAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject biological detoxification en_US
dc.subject barley en_US
dc.subject lactic acid bacteria en_US
dc.subject trichothecenes en_US
dc.subject deoxynivalenol en_US
dc.subject deoxynivalenol conjugates en_US
dc.title Influence of Biotreatment on Hordeum vulgare L. Cereal Wholemeal Contamination and Enzymatic Activities en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.identifier.scopus 2-s2.0-85149738468
dc.identifier.wos 000948271800001
dc.identifier.doi 10.3390/foods12051050


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