Fungal strategies for detoxification of medium chain fatty acids
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High speed homogenization assisted encapsulation of synergistic essential oils formulation: Characterization, in vitro release study, safety profile, and efficacy towards mitigation of aflatoxin B<inf>1</inf> induced deterioration in rice samples
2022, Food and Chemical ToxicologyCitation Excerpt :In addition, percent availability of minor fatty acid components was also changed in the control rice sample (Table 5). Reduction or elimination of lauric acid, myristic acid (Kinderlerer, 1993), hepta 2,4 dienoic acid, 2-octylcyclopropanedodecanoic acid, oleic acid, stearic acid, gondoic acid, and eicosanoic acid from uninoculated and inoculated control rice samples after one year of storage may be due to utilization of these fatty acids as preferential carbon source. Previous report of Prakash et al. (2012) suggested aflatoxin mediated reactive oxygen species (ROS) generation in stored food commodities which may exert oxidative stress to unsaturated and saturated fatty acids leading to excessive biodeterioration.
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
2021, International Journal of Food MicrobiologyCitation Excerpt :These compounds are produced by the decarboxylation of hexanoic acid and octanoic acid, respectively, which were the most abundant acids found in our cheeses. This reaction is considered to be a form of detoxification, because methyl ketones are less toxic than acids (Kinderlerer, 1993; Spinnler, 2011). Interestingly, this pathway appeared to be more active in the cheese P. roqueforti populations, as methyl ketone levels were lower in cheeses made with lumber (four-fold difference) and silage (10-fold lower) strains than in cheeses made with cheese population strains.
Pecan storage: Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans
2021, LWTCitation Excerpt :Furthermore, 1-MCP treatment did not influence the production and conversion of this alcohol and ketone in shelled and unshelled pecans. The higher ketone abundance in shelled pecans suggests there is increased fungal activity since the final fatty acid metabolism of some fungi may yield these ketones (Beier et al., 2014; Kinderlerer, 1993). Therefore, the shell may have influenced the fungi action on the kernel.
The cross-over fermentation concept and its application in a novel food product: The dairy miso case study
2021, LWTCitation Excerpt :Subsequently, in the initial stages of the fermentation methyl ketones are formed to a large extent, after which the ketones are reduced to higher alcohols for regeneration of NAD+ in oxygen-limited conditions. NAD+ regeneration from ketone reduction therefore helps restoring redox balance (de Smidt, du Preez, & Albertyn, 2008) from NADH that is generated during β-oxidation in the peroxisomes (Kinderlerer, 1993). During glycolysis, ketone contents therefore may be expected to be lower due to higher reduction to alcohols.
Metabolic responses of Beauveria bassiana to hydrogen peroxide-induced oxidative stress using an LC-MS-based metabolomics approach
2016, Journal of Invertebrate PathologyCitation Excerpt :For example, stearic acid increased 21.8 fold and linolenic acid increased 3.9 fold (Table 1). Although free fatty acids are toxic, fungi can still use a certain concentration of fatty acids and avoid being poisoned (Kinderlerer, 1993; Singh and Poeta, 2011). Through autoxidation fungi can convert unsaturated fatty acids into oxylipins for further utilization, meanwhile, higher level of fatty acids in the fungal cells can improve acetyl-CoA production (Kinderlerer, 1993; Huarte-Bonnet et al., 2015; Singh and Poeta, 2011).