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Related Experiment Videos

Effects of processing on zearalenone.

Dojin Ryu1, Lauren S Jackson, Lloyd B Bullerman

  • 1Department of Food Science and Technology, University of Nebraska-Lincoln, 68583, USA.

Advances in Experimental Medicine and Biology
|April 2, 2002
PubMed
Summary

Zearalenone (ZEN), a mycotoxin in cereals, can disrupt endocrine function. Processing methods like chemical treatments, extrusion cooking, and fermentation can reduce ZEN levels, but further research is needed for effective detoxification.

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Area of Science:

  • Food Science
  • Mycotoxicology
  • Toxicology

Background:

  • Zearalenone (ZEN) is a widespread mycotoxin found in cereal grains.
  • ZEN exhibits estrogenic activity, potentially disrupting endocrine functions in animals and humans.
  • Reducing ZEN contamination in food is crucial for public health and animal safety.

Purpose of the Study:

  • To review and summarize the effectiveness of various processing methods for reducing zearalenone levels in food.
  • To assess the impact of chemical, physical, and biological treatments on ZEN contamination and its biological activity.

Main Methods:

  • Review of existing literature on zearalenone reduction methods.
  • Analysis of the effects of chemical treatments, physical processing (e.g., wet milling, extrusion cooking), and biological methods (e.g., fermentation) on ZEN.

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  • Evaluation of ZEN's fate based on its distribution in food matrices and chemical properties.

    • Main Results:

    • Chemical treatments can effectively reduce ZEN content in contaminated foods.
    • Physical processing outcomes vary: wet milling can yield toxin-free starch but concentrate ZEN in by-products like bran and germ. Extrusion cooking reduces ZEN levels and estrogenic activity.
    • Fermentation can decrease ZEN levels, but may also convert it to more potent derivatives like cc-zearalenol.

    Conclusions:

    • Various processing methods show potential for reducing zearalenone contamination in food.
    • The efficacy of each method depends on factors like food matrix, processing conditions, and ZEN's chemical properties.
    • Further research is essential to develop and optimize effective strategies for ZEN detoxification in food products.