Formation of Zearalenone Metabolites in Tempeh Fermentation

Molecules

Ronald Maul¹  Antje Borzekowski²  Matthias Koch²  Hans-Jörg Kunte³  Sascha Rohn⁴  Riyan Anggriawan⁵  Petr Karlovsky⁵  Maryeni Auliyati⁵ 

[1] BfR—German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8–10, 10589 Berlin, Germany;Department Analytical Chemistry, Reference Materials, Bundesanstalt für Materialforschung und-prüfung (BAM), Richard-Willstätter-Str. 11, 12489 Berlin, Germany;Department Materials and the Environment, Bundesanstalt für Materialforschung und-prüfung (BAM), Unter den Eichen 87, 12205 Berlin, Germany;Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany;Molecular Phytopathology and Mycotoxin Research Section, University of Goettingen, Grisebachstrasse 6, 37077 Goettingen, Germany;

关键词: modified mycotoxins;    zearalenone sulfate;    α-zearalenol;    food fermentation;    Rhizopus;    Aspergillus oryzae;   

DOI  :  10.3390/molecules24152697

来源: DOAJ

【 摘 要 】

Tempeh is a common food in Indonesia, produced by fungal fermentation of soybeans using Rhizopus sp., as well as Aspergillus oryzae, for inoculation. Analogously, for economic reasons, mixtures of maize and soybeans are used for the production of so-called tempeh-like products. For maize, a contamination with the mycoestrogen zearalenone (ZEN) has been frequently reported. ZEN is a mycotoxin which is known to be metabolized by Rhizopus and Aspergillus species. Consequently, this study focused on the ZEN transformation during tempeh fermentation. Five fungal strains of the genera Rhizopus and Aspergillus, isolated from fresh Indonesian tempeh and authentic Indonesian inocula, were utilized for tempeh manufacturing from a maize/soybean mixture (30:70) at laboratory-scale. Furthermore, comparable tempeh-like products obtained from Indonesian markets were analyzed. Results from the HPLC-MS/MS analyses show that ZEN is intensely transformed into its metabolites α-zearalenol (α-ZEL), ZEN-14-sulfate, α-ZEL-sulfate, ZEN-14-glucoside, and ZEN-16-glucoside in tempeh production. α-ZEL, being significantly more toxic than ZEN, was the main metabolite in most of the Rhizopus incubations, while in Aspergillus oryzae fermentations ZEN-14-sulfate was predominantly formed. Additionally, two of the 14 authentic samples were contaminated with ZEN, α-ZEL and ZEN-14-sulfate, and in two further samples, ZEN and α-ZEL, were determined. Consequently, tempeh fermentation of ZEN-contaminated maize/soybean mixture may lead to toxification of the food item by formation of the reductive ZEN metabolite, α-ZEL, under model as well as authentic conditions.

【 授权许可】

Unknown