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. 2020 Dec 22;13(1):2.
doi: 10.3390/toxins13010002.

Assessment of Food By-Products' Potential for Simultaneous Binding of Aflatoxin B1 and Zearalenone

Laurentiu Mihai Palade  1 , Madalina Ioana Dore  1 , Daniela Eliza Marin  1 , Mircea Catalin Rotar  1 , Ionelia Taranu  1
Affiliations

Assessment of Food By-Products' Potential for Simultaneous Binding of Aflatoxin B1 and Zearalenone

Laurentiu Mihai Palade et al. Toxins (Basel). .

Abstract

In this study, eight food by-products were investigated as biosorbent approaches in removing mycotoxin load towards potential dietary inclusion in animal feed. Among these food-derived by-products, grape seed (GSM) and seabuckthorn (SBM) meals showed the most promising binding capacity for Aflatoxin B1 (AFB1) and Zearalenone (ZEA), measured as percent of adsorbed mycotoxin. Furthermore, we explored the mycotoxin sequestering potential by screening the effect of time, concentration, temperature and pH. Comparative binding efficacy was addressed by carrying out adsorption experiments in vitro. The highest mycotoxin adsorption was attained using 30 mg of by-product for both GSM (85.9% AFB1 and 83.7% ZEA) and SBM (68% AFB1 and 84.5% ZEA). Optimal settings for the experimental factors were predicted employing the response surface design. GSM was estimated to adsorb AFB1 optimally at a concentration of 29 mg/mL, pH 5.95 and 33.6 °C, and ZEA using 28 mg/mL at pH 5.76 and 31.7 °C. Favorable adsorption of AFB1 was estimated at 37.5 mg of SBM (pH 8.1; 35.6 °C), and of ZEA at 30.2 mg of SBM (pH 5.6; 29.3 °C). Overall, GSM revealed a higher binding capacity compared with SBM. In addition, the two by-products showed different specificity for the binary-mycotoxin system, with SBM having higher affinity towards ZEA than AFB1 (Kf = 0.418 and 1/n = 0.213 vs. Kf = 0.217 and 1/n = 0.341) and GSM for AFB1 in comparison with ZEA (Kf = 0.367 and 1/n = 0.248 vs. Kf = 0.343 and 1/n = 0.264). In conclusion, this study suggests that GSM and SBM represent viable alternatives to commercial biosorbent products.

Keywords: adsorption; decontamination; food by-products; grape seed meal; mycotoxins; seabuckthorn meal; waste recycling.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
Method optimisation—variation of total analysis time according to (a) mobile phase ratio, (b) flow rate, and (c) column temperature.
Figure 2
Figure 2
Example chromatogram for UHPLC calibration curve—mobile ratio of 50:30:20, flow rate 0.5 + 0.6 mL/min, column temperature 40 °C.
Figure 3
Figure 3
Effect of incubation time on AFB1 and ZEA binding rates. Binding experiments were performed at constant pH (7) and temperature (37 °C), using 5 mg/mL residue concentration and 5 μg/mL mycotoxin concentration.
Figure 4
Figure 4
Effect of food by-product concentration on AFB1 and ZEA binding rates. Binding experiments were performed at constant pH (7), temperature (37 °C) and time (90 min), using 5 μg/mL mycotoxin concentration.
Figure 5
Figure 5
Effect of medium pH on AFB1 and ZEA binding rates. Binding experiments were performed at constant temperature (37 °C) and time (90 min), using 5 mg/mL food by-product concentration and 5 μg/mL mycotoxin concentration.
Figure 6
Figure 6
Effect of incubation temperature on AFB1 and ZEA binding rates. Binding experiments were performed at constant pH (7) and time (90 min), using 5 mg/mL food by-product concentration and 5 μg/mL mycotoxin concentration.
Figure 7
Figure 7
3D plots depicting the effect of the simultaneous variation of the adsorption process variables for GSM. (a) effect of food by-product concentration and medium pH on AFB1 adsorption; (b) effect of food by-product concentration and incubation temperature on AFB1 adsorption; (c) effect of medium pH and incubation temperature on AFB1 adsorption; (d) effect of food by-product concentration and medium pH on ZEA adsorption; (e) effect of food by-product concentration and incubation temperature on ZEA adsorption; (f) effect of medium pH and incubation temperature on ZEA adsorption.
Figure 8
Figure 8
3D plots depicting the effect of the simultaneous variation of the adsorption process variables for SBM. (a) effect of food by-product concentration and medium pH on AFB1 adsorption; (b) effect of food by-product concentration and incubation temperature on AFB1 adsorption; (c) effect of medium pH and incubation temperature on AFB1 adsorption; (d) effect of food by-product concentration and medium pH on ZEA adsorption; (e) effect of food by-product concentration and incubation temperature on ZEA adsorption; (f) effect of medium pH and incubation temperature on ZEA adsorption.
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