0000000000350335

AUTHOR

X.-z. Li

showing 3 related works from this author

Ciclohexadespipeptide beauvericin degradation by different strains of Saccharomyces cerevisiae

2013

Abstract The interaction between the mycotoxin beauvericin (BEA) and 9 yeast strains of Saccharomyces cerevisiae named LO9, YE-2, YE5, YE-6, YE-4, A34, A17, A42 and A08 was studied. The biological degradations were carried out under aerobic conditions in the liquid medium of Potato Dextrose Broth (PDB) at 25 °C for 48 h and in a food/feed system composed of corn flour at 37 °C for 3 days, respectively. BEA present in fermented medium and corn flour was determined using liquid chromatography coupled to the mass spectrometry detector in tandem (LC–MS/MS) and the BEA degradation products produced during the fermentations were determined using the technique of the liquid chromatography coupled …

FusariumSpectrometry Mass Electrospray IonizationFood HandlingSaccharomyces cerevisiaeFood ContaminationLiquid mediumSaccharomyces cerevisiaeToxicologyZea mayschemistry.chemical_compoundSpecies SpecificityTandem Mass SpectrometryDepsipeptidesMycotoxinBiotransformationChromatography High Pressure LiquidSolanum tuberosumMycotoxinChromatographybiologyMolecular StructureHydrolysisProbioticsbeauvericinfood and beveragesStarchGeneral MedicineElectrochemical TechniquesMycotoxinsbiology.organism_classificationYeastBeauvericinPlant TuberschemistryFermentationSeedsDegradation (geology)FermentationFood Science
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Beauvericin degradation during bread and beer making

2013

Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium species and known to have various biological activities. This study investigated the degradation of the minor Fusarium mycotoxin BEA present at the concentration of 5 mg/kg in barley and wheat flour during beer and bread making. The influence of the making processes and of the formation of degradation products of BEA were evaluated during the beer and bread making. The concentration of BEA and its evolution during the production processes were determined with the technique of the liquid chromatography tandem mass spectrometry in tandem (LC-MS/MS), whereas the formation of the BEA degr…

FusariumChromatographybiologybusiness.industryWheat flourfood and beveragesbiology.organism_classificationBeauvericinBioactive compoundchemistry.chemical_compoundchemistryLiquid chromatography–mass spectrometryBrewingFermentationFood sciencebusinessMycotoxinFood ScienceBiotechnologyFood Control
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Degradation of the minor Fusarium mycotoxin beauvericin by intracellular enzymes of Saccharomyces cerevisiae

2013

Abstract Beauvericin (BEA) is a cyclic depsipeptide with antibiotic and insecticidal effects. It was discovered for the first time from the fungus Beauveria bassiana , but more significantly, is produced by several Fusarium strains, and considered a contaminant of several cereals like corn, wheat and barley. This study investigated the degradation of BEA by intracellular raw enzymes of four strains of Saccharomyces cerevisiae , named LO9, YE5, A34, and A17. The BEA at 25 mg/kg in a model solution and in corn flour was co-incubated with the raw enzymes from the four yeast strains, respectively. The reduction of BEA was evaluated using liquid chromatography coupled to a diode array detector (…

Fusariumchemistry.chemical_classificationBiotechnology in agricultureChromatographybiologySaccharomyces cerevisiaefood and beveragesBeauveria bassianayeastbiology.organism_classificationBeauvericinYeastmycotoxinchemistry.chemical_compoundEnzymechemistryChromatography detectorMycotoxinFood ScienceBiotechnologyFood Control
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