Abraham Méndez-Albores

Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize

UNLABELLED To evaluate the effectiveness of maize detoxification achieved with a modified tortilla-making process (MTMP), maize contaminated with aflatoxin B(1) (AFB(1)) and aflatoxin B(2) (AFB(2)) at levels of 22.46, 69.62, and 141.48 ng/g (AFB(1)+ AFB(2)) was processed into tortillas. Aflatoxin content was determined according to the 991.31 AOAC official method. Based on the results obtained with spiked samples (0.78 to 25 ng/g), the mean recovery was 92%, with a standard error of 1.2, and a coefficient variation value of 4.4%. The MTMP caused 68, 80, and an 84% decrease in aflatoxin content, respectively. Extract acidification (as occurs during digestion) prior to mycotoxin quantification caused some reformation of the aflatoxin structure in tortillas (up to 3%). According to these results, the MTMP seems to be safe for decontamination since a low percentage of the initial aflatoxin concentration can be reverted to the original fluorescent form upon acidification. PRACTICAL APPLICATION The potential presence of aflatoxins in maize destined for human consumption is a serious problem to the Mexican food supply, as these toxic compounds may persist during the traditional alkaline-process for tortilla elaboration. Consequently, new detoxification procedures are needed that eliminate or at least minimize the aflatoxin risk, through lowering aflatoxin concentration in maize-based products. Under these considerations, the use of MTMP is recommended, since it has definite advantages including non-production of wastewater and reduced energy/time consumption.

Role of lactone ring in structural, electronic, and reactivity properties of aflatoxin B1: a theoretical study.

This study involved quantum mechanical calculations to explain the chemical behavior of the lactone ring of aflatoxin B1, which is a carcinogenic hazardous compound. The aflatoxin B1 compound, produced by the fungi Aspergillum flavus, was studied with the B3LYP/6-311+G(d,p) method; its reactivity properties were accounted for by means of the calculated geometrical and electronic parameters. The results obtained indicate that the fused A, B, C, and D rings of aflatoxin adopt a continuous planar conformation. The carbon atom of the lactone group presents a highly electrophilic character, since the population analysis yields a high positive charge for this atom, whereas high negative charges were recorded for both oxygen sites of that group. Thus, in an acidic aqueous medium, the oxygen atoms could be protonated and the carbon site may suffer a nucleophilic attack by water. Accordingly, the OC−O bond length has been lengthened substantially. So it was demonstrated that the lactonic ring of aflatoxin B1 is hydrolyzed under acidic conditions by an acid-acyl bimolecular mechanisms, AAC2, suggesting the deletion of its carcinogenic properties.

Effect of citric acid supplemented diets on aflatoxin degradation, growth performance and serum parameters in broiler chickens #

RESUMEN Este estudio fue realizado para investigar los efectos del acido citrico (CA) sobre la degradacion de las aflatoxinas, el crecimiento y algunos componentes del suero sanguineo de pollos de engorda. 300 pollos de un dia de edad (Ross) fueron divididos aleatoriamente en cinco grupos con tres repeticiones de 20 pollos cada uno. Cuatro grupos recibieron la dieta suplementada con CA (6,25, 12,5, 25 y 50 g/kg), mientras que el otro sirvio como grupo control. La dieta fue preparada con base en las recomendaciones de la NRC, y el experimento fue terminado cuando las aves alcanzaron 28 dias de edad. Los resultados mostraron que las aflatoxinas en la dieta a una concentracion de 39 ng/g fueron degradadas (92%) por el procedimiento de acidificacion. En general, el peso vivo (LBW) fue ligeramente mayor en los animales alimentados con la adicion de CA; la dieta con la concentracion mas alta (50 g CA/kg) resulto en un aumento significativo en el LBW y una mejora en el indice de conversion. Sin embargo, a medida que se incremento la concentracion de CA, valores altos en la actividad de la enzima aspartato aminotransferasa fueron registrados. Por el contrario, el hematocrito, las proteinas totales y la albumina no fueron afectados por cualquier nivel de inclusion de CA en la dieta. De estos resultados, se concluye que el CA puede ser usado como un aditivo para degradar a las aflatoxinas en la dieta, asi como para promover el crecimiento en pollos de engorda jovenes.

Effect of lactic and citric acid on the stability of B-aflatoxins in extrusion-cooked sorghum

Aims:  To evaluate the effect of the extrusion‐cooking process with the addition of different acids concentration on the stability of B‐aflatoxins in sorghum.

Detoxification of Aflatoxin-Contaminated Maize by Neutral Electrolyzed Oxidizing Water

Aflatoxins, a group of extremely toxic mycotoxins produced by Aspergillus flavus, A. parasiticus and A. nomius, can occur as natural contaminants of certain agricultural commodities, particularly maize. These toxins have been shown to be hepatotoxic, carcinogenic, mutagenic and cause severe human and animal diseases. The effectiveness of neutral electrolyzed oxidizing water (NEW) on aflatoxin detoxification was investigated in HepG2 cells using several validation methodologies such as the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay, the induction of lipid peroxidation, the oxidative damage by means of glutathione modulation, the Ames test and the alkaline Comet assay. Our results showed that, after the aflatoxin-contaminated maize containing 360 ng/g was soaked in NEW (60 mg/L available chlorine, pH 7.01) during 15 min at room temperature, the aflatoxin content did not decrease as confirmed by the immunoaffinity column and ultra performance liquid chromatography methods. Aflatoxin fluorescence strength of detoxified samples was similar to untreated samples. However, aflatoxin-associated cytotoxicity and genotoxicity effects were markedly reduced upon treatment. According to these results, NEW can be effectively used to detoxify aflatoxin-contaminated maize.

Cytotoxic and Genotoxic Evaluation of Tortillas Produced by Microwave Heating during Alkaline-Cooking of Aflatoxin-Contaminated Maize

UNLABELLED In vitro cytotoxicity and genotoxicity induction by aflatoxin B1 (AFB1) from maize (ME) and tortillas (TE) produced by microwave nixtamalization were investigated in monkey kidney (Vero cells) using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay, the induction of lipid peroxidation, the oxidative damage by means of glutathione (GSH) depletion, and the Salmonella-microsomal screening system (Ames test). Our results showed that, at higher concentrations, both ME and TE extracts that contained varying amounts of aflatoxin caused a considerable decrease in Vero cell viability (up to 37%) after 4 h of exposure. Aflatoxins from ME induced greater oxidative damage by enhancing lipid peroxidation (up to 6.05 ± 0.14 μmol/mg protein) as compared to TE; however, TE also induced significant malondialdehyde formation in particular at the higher aflatoxin concentration tested (up to 2.7 ± 0.19 μmol/mg protein). The decrease in GSH level was also more pronounced in ME as compared to TE. Moreover, the Ames test results indicated that the mutagenic activity of TE was greatly reduced compared with that of ME based on his(-) → his(+) reversions in the Salmonella TA100 strain. According to these results, it is concluded that the microwave nixtamalization procedure reduced aflatoxins and their in vitro toxicity and mutagenic activity. PRACTICAL APPLICATION In Mexico, aflatoxins are often found in maize destined for the tortilla industry; consequently, tortilla consumption invariably leads to an important intake of intact and/or modified aflatoxin molecules caused by the thermal-alkaline treatment used during production. Therefore, it is of the highest importance to check whether such intake has the potential to lead to higher risk for adverse human health effects. In view of these considerations, in vitro tests may thus be useful for predicting the potential cytotoxicity and genotoxicity of tortillas produced for human consumption using aflatoxin-contaminated maize.

A Theoretical Study of 8-Chloro-9-Hydroxy-Aflatoxin B1, the Conversion Product of Aflatoxin B1 by Neutral Electrolyzed Water

Theoretical studies of 8-chloro-9-hydroxy-aflatoxin B1 (2) were carried out by Density Functional Theory (DFT). This molecule is the reaction product of the treatment of aflatoxin B1 (1) with hypochlorous acid, from neutral electrolyzed water. Determination of the structural, electronic and spectroscopic properties of the reaction product allowed its theoretical characterization. In order to elucidate the formation process of 2, two reaction pathways were evaluated—the first one considering only ionic species (Cl+ and OH−) and the second one taking into account the entire hypochlorous acid molecule (HOCl). Both pathways were studied theoretically in gas and solution phases. In the first suggested pathway, the reaction involves the addition of chlorenium ion to 1 forming a non-classic carbocation assisted by anchimeric effect of the nearest aromatic system, and then a nucleophilic attack to the intermediate by the hydroxide ion. In the second studied pathway, as a first step, the attack of the double bond from the furanic moiety of 1 to the hypochlorous acid is considered, accomplishing the same non-classical carbocation, and again in the second step, a nucleophilic attack by the hydroxide ion. In order to validate both reaction pathways, the atomic charges, the highest occupied molecular orbital and the lowest unoccupied molecular orbital were obtained for both substrate and product. The corresponding data imply that the C9 atom is the more suitable site of the substrate to interact with the hydroxide ion. It was demonstrated by theoretical calculations that a vicinal and anti chlorohydrin is produced in the terminal furan ring. Data of the studied compound indicate an important reduction in the cytotoxic and genotoxic potential of the target molecule, as demonstrated previously by our research group using different in vitro assays.

Nanoscale Zinc Oxide Particles for Improving the Physiological and Sanitary Quality of a Mexican Landrace of Red Maize

In this research, quasi-spherical-shaped zinc oxide nanoparticles (ZnO NPs) were synthesized by a simple cost-competitive aqueous precipitation method. The engineered NPs were characterized using several validation methodologies: UV–Vis spectroscopy, diffuse reflection UV–Vis, spectrofluorometry, transmission electron microscopy (TEM), nanoparticle tracking analysis (NTA), and Fourier transform infrared (FTIR) spectroscopy with attenuated total reflection (ATR). A procedure was established to coat a landrace of red maize using gelatinized maize starch. Each maize seed was treated with 0.16 mg ZnO NPs (~7.7 × 109 particles). The standard germination (SG) and accelerated aging (AA) tests indicated that ZnO NP-treated maize seeds presented better physiological quality (higher percentage of normal seedlings) and sanitary quality (lower percentage of seeds contaminated by microorganisms) as compared to controls. The application of ZnO NPs also improved seedling vigor, correlated to shoot length, shoot diameter, root length, and number of secondary roots. Furthermore, shoots and roots of the ZnO NP-treated maize seeds showed a marked increment in the main active FTIR band areas, most notably for the vibrations associated with peptide-protein, lipid, lignin, polysaccharide, hemicellulose, cellulose, and carbohydrate. From these results, it is concluded that ZnO NPs have potential for applications in peasant agriculture to improve the quality of small-scale farmers’ seeds and, as a result, preserve germplasm resources.

Comparison of PrestoBlue((R)) and plating method to evaluate antimicrobial activity of ascorbic acid, boric acid and curcumin in an invitro gastrointestinal model

To compare the conventional plating method vs a fluorometric method using PrestoBlue® as a dye by determining the antimicrobial activity of two organic acids and curcumin (CUR) against Salmonella Enteritidis in an avian in vitro digestion model that simulates the crop, proventriculus and intestine.

Ameliorative Effects of Neutral Electrolyzed Water on Growth Performance, Biochemical Constituents, and Histopathological Changes in Turkey Poults during Aflatoxicosis

Different in vitro and in silico approaches from our research group have demonstrated that neutral electrolyzed water (NEW) can be used to detoxify aflatoxins. The objective of this investigation was to evaluate the ability of NEW to detoxify B-aflatoxins (AFB1 and AFB2) in contaminated maize and to confirm detoxification in an in vivo experimental model. Batches of aflatoxin-contaminated maize were detoxified with NEW and mixed in commercial feed. A total of 240 6-day-old female large white Nicholas-700 turkey poults were randomly divided into four treatments of six replicates each (10 turkeys per replicate), which were fed ad libitum for two weeks with the following dietary treatments: (1) control feed containing aflatoxin-free maize (CONTROL); (2) feed containing the aflatoxin-contaminated maize (AF); (3) feed containing the aflatoxin-contaminated maize detoxified with NEW (AF + NEW); and (4) control feed containing aflatoxin-free maize treated with NEW (NEW). Compared to the control groups, turkey poults of the AF group significantly reduced body weight gain and increased feed conversion ratio and mortality rate; whereas turkey poults of the AF + NEW group did not present significant differences on productive parameters. In addition, alterations in serum biochemical constituents, enzyme activities, relative organ weight, gross morphological changes and histopathological studies were significantly mitigated by the aflatoxin-detoxification procedure. From these results, it is concluded that the treatment of aflatoxin-contaminated maize with NEW provided reasonable protection against the effects caused by aflatoxins in young turkey poults.