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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-30591
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dc.contributor.authorAndré, Amandine-
dc.contributor.authorHecht, Katrin-
dc.contributor.authorMischler, Sandra-
dc.contributor.authorStäheli, Luca-
dc.contributor.authorKerhanaj, Fllanza-
dc.contributor.authorBuller, Rebecca-
dc.contributor.authorKinner, Mathias-
dc.contributor.authorFreimüller Leischtfeld, Susette-
dc.contributor.authorChetschik, Irene-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.contributor.authorMüller, Nadina-
dc.date.accessioned2024-05-02T13:03:22Z-
dc.date.available2024-05-02T13:03:22Z-
dc.date.issued2024-04-19-
dc.identifier.issn0963-9969de_CH
dc.identifier.issn1873-7145de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/30591-
dc.description.abstractWith the aim of reintroducing wheat grains naturally contaminated with mycotoxins into the food value chain, a decontamination strategy was developed in this study. For this purpose, in a first step, the whole wheat kernels were pre-treated using cold needle perforation. The pore size was evaluated by scanning electron microscopy and the accessibility of enzymes and microorganisms determined using fluorescent markers in the size range of enzymes (5 nm) and microorganisms (10 μm), and fluorescent microscopy. The perforated wheat grains, as well as non-perforated grains as controls, were then incubated with selected microorganisms (Bacillus megaterium Myk145 and B. licheniformis MA572) or with the enzyme ZHD518. The two bacilli strains were not able to significantly reduce the amount of zearalenone (ZEA), neither in the perforated nor in the non-perforated wheat kernels in comparison with the controls. In contrast, the enzyme ZHD518 significantly reduced the initial concentration of ZEA in the perforated and non-perforated wheat kernels in comparison with controls. Moreover, in vitro incubation of ZHD518 with ZEA showed the presence of two non-estrogenic degradation products of ZEA: hydrolysed zearalenone (HZEA) and decarboxylated hydrolysed ZEA (DHZEA). In addition, the physical pre-treatment led to a reduction in detectable mycotoxin contents in a subset of samples. Overall, this study emphasizes the promising potential of combining physical pre-treatment approaches with biological decontamination solutions in order to address the associated problem of mycotoxin contamination and food waste reduction.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Research Internationalde_CH
dc.rightshttps://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectMycotoxinsde_CH
dc.subjectZearalenonede_CH
dc.subjectwheatde_CH
dc.subjectWheat kernelsde_CH
dc.subjectcold needle perforationde_CH
dc.subjectBiological decontaminationde_CH
dc.subjectbacillus megateriumde_CH
dc.subjectBacillus licheniformisde_CH
dc.subjectEnzymatic degradationde_CH
dc.subjectZearalenone hydrolasede_CH
dc.subjectHPLC-MS/MSde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleA new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzymede_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.foodres.2024.114364de_CH
dc.identifier.doi10.21256/zhaw-30591-
zhaw.funding.euNode_CH
zhaw.issue114364de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume186de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedBiokatalysede_CH
zhaw.webfeedHealth Research Hub (LSFM)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
zhaw.webfeedLM-Chemiede_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.funding.zhawStrategien zur Reduktion von Mykotoxinen in Getreidenebenproduktströmende_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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André, A., Hecht, K., Mischler, S., Stäheli, L., Kerhanaj, F., Buller, R., Kinner, M., Freimüller Leischtfeld, S., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2024). A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme. Food Research International, 186(114364). https://doi.org/10.1016/j.foodres.2024.114364
André, A. et al. (2024) ‘A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme’, Food Research International, 186(114364). Available at: https://doi.org/10.1016/j.foodres.2024.114364.
A. André et al., “A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme,” Food Research International, vol. 186, no. 114364, Apr. 2024, doi: 10.1016/j.foodres.2024.114364.
ANDRÉ, Amandine, Katrin HECHT, Sandra MISCHLER, Luca STÄHELI, Fllanza KERHANAJ, Rebecca BULLER, Mathias KINNER, Susette FREIMÜLLER LEISCHTFELD, Irene CHETSCHIK, Susanne MIESCHER SCHWENNINGER und Nadina MÜLLER, 2024. A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme. Food Research International. 19 April 2024. Bd. 186, Nr. 114364. DOI 10.1016/j.foodres.2024.114364
André, Amandine, Katrin Hecht, Sandra Mischler, Luca Stäheli, Fllanza Kerhanaj, Rebecca Buller, Mathias Kinner, et al. 2024. “A New Physical and Biological Strategy to Reduce the Content of Zearalenone in Infected Wheat Kernels : The Effect of Cold Needle Perforation, Microorganisms, and Purified Enzyme.” Food Research International 186 (114364). https://doi.org/10.1016/j.foodres.2024.114364.
André, Amandine, et al. “A New Physical and Biological Strategy to Reduce the Content of Zearalenone in Infected Wheat Kernels : The Effect of Cold Needle Perforation, Microorganisms, and Purified Enzyme.” Food Research International, vol. 186, no. 114364, Apr. 2024, https://doi.org/10.1016/j.foodres.2024.114364.


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