Cargando…

Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana

Mycotoxin contamination is a major food safety drawback towards the commercialization of food products. The commercialization of khadi, a popular fermented alcoholic beverage of Botswana necessitates the investigation of the presence of mycotoxins. Khadi brewing involves the uncontrolled and unstand...

Descripción completa

Detalles Bibliográficos
Autores principales: Motlhanka, Koketso, Zhou, Nerve, Kamakama, Malaki, Masilo, Monkgogi, Lebani, Kebaneilwe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: SAGE Publications 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9703494/
https://www.ncbi.nlm.nih.gov/pubmed/36452277
http://dx.doi.org/10.1177/11786361221139817
_version_ 1784839861949169664
author Motlhanka, Koketso
Zhou, Nerve
Kamakama, Malaki
Masilo, Monkgogi
Lebani, Kebaneilwe
author_facet Motlhanka, Koketso
Zhou, Nerve
Kamakama, Malaki
Masilo, Monkgogi
Lebani, Kebaneilwe
author_sort Motlhanka, Koketso
collection PubMed
description Mycotoxin contamination is a major food safety drawback towards the commercialization of food products. The commercialization of khadi, a popular fermented alcoholic beverage of Botswana necessitates the investigation of the presence of mycotoxins. Khadi brewing involves the uncontrolled and unstandardized spontaneous fermentation of sun-dried Grewia flava fruits, which could be a source of mycotoxin-producing filamentous fungi (molds). This study sought to investigate the presence of mycotoxins producing fungi and mycotoxins in 18 samples of khadi collected in Central and Northern Botswana. Periconia thailandica, Cladosporium cladosporioides, Aspergillus ochraceus, Phoma eupyrena, Setosphaeria turcica, Cladosporium sphaerospermum, Chaetomium longiciliata, and Flavodon ambrosius were identified in 10 out of 18 khadi samples. Mycotoxins were detected using the Myco-10 Randox Evidence Investigator biochip kit and confirmed using a UPLC-ESI-MS/MS. Mycotoxins such as paxilline, ochratoxin A, ergot alkaloids, aflatoxin G1/G2, and zearalenone were detected using the Myco-10 Randox Evidence Investigator biochip kit. The Myco-10 results revealed that the mycotoxins in the khadi samples were lower than the regulatory limits set by FDA or European Commission. Confirmation of results using an UPLC-ESI-MS/MS system involved confirming selected mycotoxins (AFB1, DON. ZEA, FB1, FB2, FB3, NIV, and OTA) from selected khadi samples (Palapye 1, Palapye 2, Letlhakane 2, Maun 3, Mmashoro 3, and Tonota 3). The UPLC results demonstrated that the aforementioned mycotoxins in the selected khadi samples were below the detection thresholds. The study shows that while fungal isolates were present, there is no to minimal danger/risk of exposure to toxic mycotoxins after consumption of khadi. Towards commercialization endeavors, the production process would necessitate minimal mycotoxin monitoring and product preservation but no detoxifying steps.
format Online
Article
Text
id pubmed-9703494
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher SAGE Publications
record_format MEDLINE/PubMed
spelling pubmed-97034942022-11-29 Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana Motlhanka, Koketso Zhou, Nerve Kamakama, Malaki Masilo, Monkgogi Lebani, Kebaneilwe Microbiol Insights Original Research Mycotoxin contamination is a major food safety drawback towards the commercialization of food products. The commercialization of khadi, a popular fermented alcoholic beverage of Botswana necessitates the investigation of the presence of mycotoxins. Khadi brewing involves the uncontrolled and unstandardized spontaneous fermentation of sun-dried Grewia flava fruits, which could be a source of mycotoxin-producing filamentous fungi (molds). This study sought to investigate the presence of mycotoxins producing fungi and mycotoxins in 18 samples of khadi collected in Central and Northern Botswana. Periconia thailandica, Cladosporium cladosporioides, Aspergillus ochraceus, Phoma eupyrena, Setosphaeria turcica, Cladosporium sphaerospermum, Chaetomium longiciliata, and Flavodon ambrosius were identified in 10 out of 18 khadi samples. Mycotoxins were detected using the Myco-10 Randox Evidence Investigator biochip kit and confirmed using a UPLC-ESI-MS/MS. Mycotoxins such as paxilline, ochratoxin A, ergot alkaloids, aflatoxin G1/G2, and zearalenone were detected using the Myco-10 Randox Evidence Investigator biochip kit. The Myco-10 results revealed that the mycotoxins in the khadi samples were lower than the regulatory limits set by FDA or European Commission. Confirmation of results using an UPLC-ESI-MS/MS system involved confirming selected mycotoxins (AFB1, DON. ZEA, FB1, FB2, FB3, NIV, and OTA) from selected khadi samples (Palapye 1, Palapye 2, Letlhakane 2, Maun 3, Mmashoro 3, and Tonota 3). The UPLC results demonstrated that the aforementioned mycotoxins in the selected khadi samples were below the detection thresholds. The study shows that while fungal isolates were present, there is no to minimal danger/risk of exposure to toxic mycotoxins after consumption of khadi. Towards commercialization endeavors, the production process would necessitate minimal mycotoxin monitoring and product preservation but no detoxifying steps. SAGE Publications 2022-11-25 /pmc/articles/PMC9703494/ /pubmed/36452277 http://dx.doi.org/10.1177/11786361221139817 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by-nc/4.0/This article is distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 License (https://creativecommons.org/licenses/by-nc/4.0/) which permits non-commercial use, reproduction and distribution of the work without further permission provided the original work is attributed as specified on the SAGE and Open Access page(https://us.sagepub.com/en-us/nam/open-access-at-sage).
spellingShingle Original Research
Motlhanka, Koketso
Zhou, Nerve
Kamakama, Malaki
Masilo, Monkgogi
Lebani, Kebaneilwe
Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana
title Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana
title_full Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana
title_fullStr Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana
title_full_unstemmed Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana
title_short Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana
title_sort mycotoxins in khadi, a traditional non-cereal based alcoholic beverage of botswana
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9703494/
https://www.ncbi.nlm.nih.gov/pubmed/36452277
http://dx.doi.org/10.1177/11786361221139817
work_keys_str_mv AT motlhankakoketso mycotoxinsinkhadiatraditionalnoncerealbasedalcoholicbeverageofbotswana
AT zhounerve mycotoxinsinkhadiatraditionalnoncerealbasedalcoholicbeverageofbotswana
AT kamakamamalaki mycotoxinsinkhadiatraditionalnoncerealbasedalcoholicbeverageofbotswana
AT masilomonkgogi mycotoxinsinkhadiatraditionalnoncerealbasedalcoholicbeverageofbotswana
AT lebanikebaneilwe mycotoxinsinkhadiatraditionalnoncerealbasedalcoholicbeverageofbotswana