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Dr. Awanwee Petchkongkaew
Food Science and Technology, Faculty of Science and Technology, Thammasat University

Basic Info


Research Keywords & Expertise

0 Food Safety
0 Mycotoxins
0 Probiotics
0 Mycotoxin Reduction
0 Mycotoxins mycotoxin detoxifier aflatoxin ochratoxin zearalenone

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Short Biography

Awanwee Petchkongkaew has more than 10 years of experience in the biological degradation and biological control of mycotoxins using natural substance(s), microorganism and agricultural waste. Her research mainly focuses on mycotoxins determination and their biological degradation techniques. Awanwee is one of the key researchers among not so many of them in Thailand who are driven to solve the mycotoxins contamination situation. Awanwee received several fellowships from the national and international granting agency for her researches focusing on mycotoxins degradation and food biotechnology.

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Review
Published: 08 May 2021 in Fungal Biology Reviews
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Fungal contamination of agricultural commodities, particularly by mycotoxigenic fungi, represents an enormous concern for global food security in terms of feeding the world's growing population with sufficient and safe food. Not only do they reduce crop yield and quality, but they also produce substantial numbers of mycotoxins, which pose serious adverse health effects in human and animals. As the genome of most mycotoxigenic species have been sequenced, the gene clusters involved in the biosynthesis of agriculturally important mycotoxins including aflatoxins, fumonisins, ochratoxins, zearalenone and trichothecenes, have been largely identified and characterised, with their roles elucidated by researchers. This review provides a comprehensive overview of the current knowledge of genes involved in the biosynthetic pathways of mycotoxins. In addition, the influence of climatic factors including water, temperature and carbon dioxide on differential mycotoxin gene expressions have been highlighted. Overall, the relationship between the relative expression of key regulatory and structural genes under different environmental conditions is significantly correlated with mycotoxins production. This indicates that mycotoxin gene induction can be used as a reliable indicator or marker to monitor mycotoxin production pre-and-post harvest. Furthermore, current strategies to manage mycotoxin risks still require improvement. Thus, an accurate understanding of the molecular mechanisms of mycotoxin biosynthesis in mycotoxigenic species could help to develop an innovative, robust targeted control strategy. This could include the exploitation of novel compounds, which can inhibit biosynthetic genes, to minimise mycotoxin risks.

ACS Style

Oluwatobi Kolawole; Julie Meneely; Awanwee Petchkongkaew; Christopher Elliott. A review of mycotoxin biosynthetic pathways: associated genes and their expressions under the influence of climatic factors. Fungal Biology Reviews 2021, 37, 8 -26.

AMA Style

Oluwatobi Kolawole, Julie Meneely, Awanwee Petchkongkaew, Christopher Elliott. A review of mycotoxin biosynthetic pathways: associated genes and their expressions under the influence of climatic factors. Fungal Biology Reviews. 2021; 37 ():8-26.

Chicago/Turabian Style

Oluwatobi Kolawole; Julie Meneely; Awanwee Petchkongkaew; Christopher Elliott. 2021. "A review of mycotoxin biosynthetic pathways: associated genes and their expressions under the influence of climatic factors." Fungal Biology Reviews 37, no. : 8-26.

Review
Published: 30 April 2021 in Inventions
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Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring probiotic properties. They are usually well considered by consumers and, with progresses in the knowledge of their physiology and behavior, they can become very precise tools to produce or degrade specific compounds. They are thus an interesting means to obtain clean label foods. In this review, we propose to discuss some current research to use microorganisms to produce clean label foods with examples improving sensorial, textural, health and nutritional properties.

ACS Style

Giorgia Perpetuini; Pumnat Chuenchomrat; Valentin Pereyron; Maxime Haure; Da Lorn; Le-Ha Quan; Phu-Ha Ho; Tien-Thanh Nguyen; Thi-Yen Do; Quyet-Tien Phi; Thi Nguyen; Hélène Licandro; Son Chu-Ky; Rosanna Tofalo; Warissara Kasikonsunthonchai; Saowalak Adunphatcharaphon; Awanwee Petchkongkaew; Yves Waché. Microorganisms, the Ultimate Tool for Clean Label Foods? Inventions 2021, 6, 31 .

AMA Style

Giorgia Perpetuini, Pumnat Chuenchomrat, Valentin Pereyron, Maxime Haure, Da Lorn, Le-Ha Quan, Phu-Ha Ho, Tien-Thanh Nguyen, Thi-Yen Do, Quyet-Tien Phi, Thi Nguyen, Hélène Licandro, Son Chu-Ky, Rosanna Tofalo, Warissara Kasikonsunthonchai, Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Yves Waché. Microorganisms, the Ultimate Tool for Clean Label Foods? Inventions. 2021; 6 (2):31.

Chicago/Turabian Style

Giorgia Perpetuini; Pumnat Chuenchomrat; Valentin Pereyron; Maxime Haure; Da Lorn; Le-Ha Quan; Phu-Ha Ho; Tien-Thanh Nguyen; Thi-Yen Do; Quyet-Tien Phi; Thi Nguyen; Hélène Licandro; Son Chu-Ky; Rosanna Tofalo; Warissara Kasikonsunthonchai; Saowalak Adunphatcharaphon; Awanwee Petchkongkaew; Yves Waché. 2021. "Microorganisms, the Ultimate Tool for Clean Label Foods?" Inventions 6, no. 2: 31.

Journal article
Published: 19 April 2021 in Toxins
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Zearalenone (ZEA) is a harmful secondary fungal metabolite, produced primarily by plant pathogenic fungi mostly belonging to the genus Fusarium. It is involved in reproductive disorders in animals since its structure is similar to the estrogen hormone. This induces precocious pubertal changes, fertility problems, and hyper estrogenic disorders. The main objectives of this study were to evaluate the ZEA removal capacity of plant-derived lactic acid bacteria (LAB) and to investigate the possible components and mechanisms involved in the removal of ZEA by physically and chemically treated plant-derived LAB. The bacterial cells were characterized using scanning electron microscopy coupled with energy dispersive X-ray spectroscopy (SEM-EDS), Fourier transform infrared spectroscopy (FTIR), and the analysis of zeta potential, and hydrophobic index. Results revealed that 17 out of 33 plant-derived LAB exhibited ZEA removal from liquid medium. The percentage of removal ranged from 0.5–23% and Lactobacillus plantarum BCC 47723, isolated from wild spider flower pickle (Pag-sian-dorng), exhibited the highest removal. The alteration of proteins on L. plantarum BCC 47723 structure by Sodium dodecyl sulphate (SDS) treatment was positively affected on ZEA removal, whereas that of lipids on ZEA removal was negatively observed. Heat treatment influenced the higher ZEA adsorption. SEM images showed that the morphologies of modified bacterial cells were distinctly deformed and damaged when compared with untreated control. FTIR analysis indicated that the original functional groups, which included amide (C=O, C-N), carboxyl (C=O, C-O, O-H), methylene (C=C), and alcohol (O-H) groups, were not changed after ZEA adsorption. The zeta potential indicated that electrostatic interaction was not involved in the ZEA removal, while hydrophobicity was the main force to interact with ZEA. These findings can conclude that adsorption by hydrophobicity is the main mechanism for ZEA removal of plant-derived L. plantarum BCC 47723. The alteration of bacterial cell structure by heat treatment enhanced the efficiency of L. plantarum BCC 47723 for ZEA reduction. Its activity can be protected by the freeze-drying technique. Hence, plant-derived L. plantarum BCC 47723 can be considered as an organic adsorbent for ZEA reduction in food and feedstuff.

ACS Style

Saowalak Adunphatcharaphon; Awanwee Petchkongkaew; Wonnop Visessanguan. In Vitro Mechanism Assessment of Zearalenone Removal by Plant-Derived Lactobacillus plantarum BCC 47723. Toxins 2021, 13, 286 .

AMA Style

Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Wonnop Visessanguan. In Vitro Mechanism Assessment of Zearalenone Removal by Plant-Derived Lactobacillus plantarum BCC 47723. Toxins. 2021; 13 (4):286.

Chicago/Turabian Style

Saowalak Adunphatcharaphon; Awanwee Petchkongkaew; Wonnop Visessanguan. 2021. "In Vitro Mechanism Assessment of Zearalenone Removal by Plant-Derived Lactobacillus plantarum BCC 47723." Toxins 13, no. 4: 286.

Articles
Published: 16 April 2021 in Food Additives & Contaminants: Part A
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The occurrence of secondary metabolites and co-contaminants in dairy cow feed samples (n = 115), concentrate, roughage, and mixed feed, collected from Ratchaburi and Kanjanaburi provinces, Thailand, between August 2018 and March 2019 were investigated using LC-MS/MS based multi-toxin method. A total of 113 metabolites were found in the samples. Fungal metabolites were the predominant compounds, followed by plant metabolites. Among major mycotoxins, zearalenone and fumonisins were most frequently detected in concentrate and mixed feed samples, while deoxynivalenol and aflatoxin B1 were found at the frequency lower than 50%. Other metabolites, produced by Aspergillus, Fusarium, Penicillium, and Alternaria species, occurred in the samples. Flavoglaucin, 3-nitropropionic acid, averufin, and sterigmatocystin were the most prevalent Aspergillus metabolites. Common Fusarium metabolites occurring in the samples included moniliformin, beauvericin, and enniatins. For Penicillium metabolites, mycophenolic acid, questiomycin A, quinolactacin A, oxaline, citrinin, and dihydrocitrinone were frequently detected. The toxic Alternaria metabolites, alternariol, and alternariol monomethyl ether showed the high incidence in the samples. Plant metabolites were commonly found, mainly cyanogenic compounds and isoflavones, from cassava and soybean meal used as feed ingredients. Overall, 96.6% of feed samples contained at least two metabolites, in a range from 2 to 69. According to co-contamination of mycotoxins found in feed samples, zearalenone were mostly found in combination with fumonisin B1, deoxynivalenol, and aflatoxin B1. Fumonisin B1 co-occurred with aflatoxin B1 and deoxynivalenol. The mixtures of deoxynivalenol and aflatoxin B1, and of zearalenone, fumonisin B1 and deoxynivalenol were also found. Due to known individual toxicity of fungal and plant metabolites and possible additive or synergistic toxic effects of multi-mycotoxins, the occurrence of these metabolites and co-contaminants should be monitored continuously to ensure food safety through the dairy supply chain.

ACS Style

Darika Awapak; Awanwee Petchkongkaew; Michael Sulyok; Rudolf Krska. Co-occurrence and toxicological relevance of secondary metabolites in dairy cow feed from Thailand. Food Additives & Contaminants: Part A 2021, 38, 1013 -1027.

AMA Style

Darika Awapak, Awanwee Petchkongkaew, Michael Sulyok, Rudolf Krska. Co-occurrence and toxicological relevance of secondary metabolites in dairy cow feed from Thailand. Food Additives & Contaminants: Part A. 2021; 38 (6):1013-1027.

Chicago/Turabian Style

Darika Awapak; Awanwee Petchkongkaew; Michael Sulyok; Rudolf Krska. 2021. "Co-occurrence and toxicological relevance of secondary metabolites in dairy cow feed from Thailand." Food Additives & Contaminants: Part A 38, no. 6: 1013-1027.

Journal article
Published: 25 February 2021 in Food Research International
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Ogi is a fermented cereal beverage, made primarily from maize (Zea mays) and rarely from millets. Unlike maize-based ogi, little is known about the bacterial community and mycotoxin profile during the production of millet-based ogi. Therefore, the bacterial community dynamics and mycotoxin reduction during ogi processing from three millet varieties were investigated using next-generation sequencing of the 16S rRNA gene and liquid chromatography-tandem mass spectrometry, respectively. A total of 1163 amplicon sequence variants (ASVs) were obtained, with ASV diversity across time intervals influenced by processing stage and millet variety. ASV distribution among samples suggested that the souring stage was more influenced by millet variety than the steeping stage, and that souring may be crucial for the quality attributes of the ogi. Furthermore, bacterial community structure during steeping and souring was significantly differentiated (PERMANOVA, P < 0.05) between varieties, with close associations observed for closely-related millet varieties. Taxonomically, Firmicutes, followed by Actinobacteria, Bacteroidetes, Cyanobacteria and Proteobacteria phyla were relatively abundant (>1%). Lactic acid bacteria, such as Burkholderia-Caballeronia-Paraburkholderia, Lactobacillus, Lactococcus and Pediococcus, dominated most fermentation stages, suggesting their roles as key fermentative and functional bacteria in relation to mycotoxin reduction. About 52–100%, 58–100% and 100% reductions in mycotoxin (aflatoxins, beauvericin, citrinin, moniliformin, sterigmatocystin and zearalenone) concentrations were recorded after processing of white fonio, brown fonio and finger millet, respectively, into ogi. This study provides new knowledge of the dominant bacterial genera vital for the improvement of millet-based ogi through starter culture development and as well, elucidates the role of processing in reducing mycotoxins in millet ogi.

ACS Style

Ihuoma E. Chibuzor-Onyema; Obinna T. Ezeokoli; Michael Sulyok; Iviwe Notununu; Awanwee Petchkongkaew; Christopher T. Elliott; Rasheed A. Adeleke; Rudolf Krska; Chibundu N. Ezekiel. Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage. Food Research International 2021, 143, 110241 .

AMA Style

Ihuoma E. Chibuzor-Onyema, Obinna T. Ezeokoli, Michael Sulyok, Iviwe Notununu, Awanwee Petchkongkaew, Christopher T. Elliott, Rasheed A. Adeleke, Rudolf Krska, Chibundu N. Ezekiel. Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage. Food Research International. 2021; 143 ():110241.

Chicago/Turabian Style

Ihuoma E. Chibuzor-Onyema; Obinna T. Ezeokoli; Michael Sulyok; Iviwe Notununu; Awanwee Petchkongkaew; Christopher T. Elliott; Rasheed A. Adeleke; Rudolf Krska; Chibundu N. Ezekiel. 2021. "Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage." Food Research International 143, no. : 110241.

Research article
Published: 28 July 2020 in Food Additives & Contaminants: Part A
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Aflatoxin B1 is a naturally occurring mycotoxin that is produced as secondary metabolite by Aspergillus spp., especially A. flavus and A. parasiticus. This is the most severe toxin due to its carcinogenic, mutagenic, and teratogenic properties. Hence, methods for toxin degradation have been received increasing interest from both scientific communities and industries. In this study, 32 isolates of Bacillus spp. from various fermented cereal products were screened for their aflatoxin B1 degradation ability. The results indicated the extracellular fraction of Bacillus subtilis BCC 42005 isolated from Iru (African locust bean) potentially possessed aflatoxin B1-degrading ability. The maximum activity of the active fraction was at 50°C and pH 8.0. The activity was stable in a wide range of pH (5.0–8.0) and temperature (25–60°C). The aflatoxin B1-degrading mechanisms of this strain may be possibly involved by enzyme(s). This extracellular fraction was not toxic at IC50 4 mg/ml and it can be combined with water as a soaking agent for maize, which results in 54% of aflatoxin B1 reduction after contact time 120 min. Hence, the extracellular fraction of Bacillus subtilis BCC 42005 can be further applied as an effective soaking agent in a pretreatment process with a practical and easy-to-implement condition and also probably used to reduce the aflatoxin B1 contamination in other foods and feeds commodities.

ACS Style

Namon Watanakij; Wonnop Visessanguan; Awanwee Petchkongkaew. Aflatoxin B1-degrading activity from Bacillus subtilis BCC 42005 isolated from fermented cereal products. Food Additives & Contaminants: Part A 2020, 37, 1579 -1589.

AMA Style

Namon Watanakij, Wonnop Visessanguan, Awanwee Petchkongkaew. Aflatoxin B1-degrading activity from Bacillus subtilis BCC 42005 isolated from fermented cereal products. Food Additives & Contaminants: Part A. 2020; 37 (9):1579-1589.

Chicago/Turabian Style

Namon Watanakij; Wonnop Visessanguan; Awanwee Petchkongkaew. 2020. "Aflatoxin B1-degrading activity from Bacillus subtilis BCC 42005 isolated from fermented cereal products." Food Additives & Contaminants: Part A 37, no. 9: 1579-1589.

Journal article
Published: 08 February 2020 in Toxins
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Durian peel (DP) is an agricultural waste that is widely used in dyes and for organic and inorganic pollutant adsorption. In this study, durian peel was acid-treated to enhance its mycotoxin adsorption efficacy. The acid-treated durian peel (ATDP) was assessed for simultaneous adsorption of aflatoxin B1 (AFB1), ochratoxin A (OTA), zearalenone (ZEA), deoxynivalenol (DON), and fumonisin B1 (FB1). The structure of the ATDP was also characterized by SEM–EDS, FT–IR, a zetasizer, and a surface-area analyzer. The results indicated that ATDP exhibited the highest mycotoxin adsorption towards AFB1 (98.4%), ZEA (98.4%), and OTA (97.3%), followed by FB1 (86.1%) and DON (2.0%). The pH significantly affected OTA and FB1 adsorption, whereas AFB1 and ZEA adsorption was not affected. Toxin adsorption by ATDP was dose-dependent and increased exponentially as the ATDP dosage increased. The maximum adsorption capacity (Qmax), determined at pH 3 and pH 7, was 40.7 and 41.6 mmol kg−1 for AFB1, 15.4 and 17.3 mmol kg−1 for ZEA, 46.6 and 0.6 mmol kg−1 for OTA, and 28.9 and 0.1 mmol kg−1 for FB1, respectively. Interestingly, ATDP reduced the bioaccessibility of these mycotoxins after gastrointestinal digestion using an in vitro, validated, static model. The ATDP showed a more porous structure, with a larger surface area and a surface charge modification. These structural changes following acid treatment may explain the higher efficacy of ATDP in adsorbing mycotoxins. Hence, ATDP can be considered as a promising waste material for mycotoxin biosorption.

ACS Style

Saowalak Adunphatcharaphon; Awanwee Petchkongkaew; Donato Greco; Vito D’Ascanio; Wonnop Visessanguan; Giuseppina Avantaggiato. The Effectiveness of Durian Peel as a Multi-Mycotoxin Adsorbent. Toxins 2020, 12, 108 .

AMA Style

Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Donato Greco, Vito D’Ascanio, Wonnop Visessanguan, Giuseppina Avantaggiato. The Effectiveness of Durian Peel as a Multi-Mycotoxin Adsorbent. Toxins. 2020; 12 (2):108.

Chicago/Turabian Style

Saowalak Adunphatcharaphon; Awanwee Petchkongkaew; Donato Greco; Vito D’Ascanio; Wonnop Visessanguan; Giuseppina Avantaggiato. 2020. "The Effectiveness of Durian Peel as a Multi-Mycotoxin Adsorbent." Toxins 12, no. 2: 108.

Journal article
Published: 22 October 2019 in Food Control
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Fermented Asian foods have recently gained popularity, crossing from Asian communities to mainstream markets, in many western countries. However, less attention has been paid to the safety of these foods. In South-East Asia, fermented products are still produced following traditional methods. Therefore, consumers are not confident in their microbial safety. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products. A possible solution could be the use of starter cultures able to increase the safety of food stuffs. Starters could also help to standardize the production process and reduce ripening times. The current review addresses the role of lactic acid bacteria on the microbiological and chemical safety of Asian legume based fermented products. In particular, their role in the reduction of anti nutritional compounds (e.g. phytates) and protein allergenicity is discussed. Moreover, starters can inihibit the development of amino acid-decarboxylating microbes preventing the accumulation of biogenic amines, they can also be useful to reduce the accumulation of mycotoxins and inhibit pathogens’ development. Finally, their role in the degradation of pesticides is analyzed.

ACS Style

Hélène Licandro; Phu Ha Ho; Thi Kim Chi Nguyen; Awanwee Petchkongkaew; Hai Van Nguyen; Son Chu-Ky; Da Lorn; Yves Waché. How fermentation by lactic acid bacteria can address safety issues in legumes food products? Food Control 2019, 110, 106957 .

AMA Style

Hélène Licandro, Phu Ha Ho, Thi Kim Chi Nguyen, Awanwee Petchkongkaew, Hai Van Nguyen, Son Chu-Ky, Da Lorn, Yves Waché. How fermentation by lactic acid bacteria can address safety issues in legumes food products? Food Control. 2019; 110 ():106957.

Chicago/Turabian Style

Hélène Licandro; Phu Ha Ho; Thi Kim Chi Nguyen; Awanwee Petchkongkaew; Hai Van Nguyen; Son Chu-Ky; Da Lorn; Yves Waché. 2019. "How fermentation by lactic acid bacteria can address safety issues in legumes food products?" Food Control 110, no. : 106957.

Journal article
Published: 26 September 2019 in Food Control
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South-East Asia is well-known for traditionally fermented foods. However, these products are generally still produced at small scale following traditional procedures. Nowadays, consumers are particularly aware of the health concerns regarding food additives; the health benefits of “natural” and “traditional” foods, processed with no added chemical preservatives, are becoming more and more attractive. Therefore, their confidence towards safety and quality of Asian fermented foods is low. Major food safety concerns are related not only to food production methods, but also to how foods are processed, stored, sold and consumed. In this review the main factors affecting food safety are analysed. They are not limited only to the improper use of chemicals such as pesticides or antibiotics, but also to improper processing and handling during storage which could provoke the accumulation of toxic compounds such as mycotoxins or biogenic amines. Urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth. Therefore, in the last part of this review directions to improve the food safety of fermented foods are proposed.

ACS Style

Anil Kumar Anal; Giorgia Perpetuini; Awanwee Petchkongkaew; Reasmey Tan; Sylvie Avallone; Rosanna Tofalo; Hai Van Nguyen; Son Chu-Ky; Phu Ha Ho; Thanh Tam Phan; Yves Waché. Food safety risks in traditional fermented food from South-East Asia. Food Control 2019, 109, 106922 .

AMA Style

Anil Kumar Anal, Giorgia Perpetuini, Awanwee Petchkongkaew, Reasmey Tan, Sylvie Avallone, Rosanna Tofalo, Hai Van Nguyen, Son Chu-Ky, Phu Ha Ho, Thanh Tam Phan, Yves Waché. Food safety risks in traditional fermented food from South-East Asia. Food Control. 2019; 109 ():106922.

Chicago/Turabian Style

Anil Kumar Anal; Giorgia Perpetuini; Awanwee Petchkongkaew; Reasmey Tan; Sylvie Avallone; Rosanna Tofalo; Hai Van Nguyen; Son Chu-Ky; Phu Ha Ho; Thanh Tam Phan; Yves Waché. 2019. "Food safety risks in traditional fermented food from South-East Asia." Food Control 109, no. : 106922.

Validation study
Published: 03 November 2014 in Food Additives & Contaminants: Part A
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Human exposures to mycotoxins through dietary intake are a major health hazard and may result in various pathophysiological effects. Although Thailand is a country at increased risk due to its climatic conditions, no comprehensive dataset is available to perform proper exposure assessment of its population with regard to mycotoxins. Therefore, this pilot study was conducted to investigate and evaluate the exposure levels of major mycotoxins (aflatoxin B1, ochratoxin A, fumonisins, zearalenone and trichothecenes). Sixty first-morning urine samples were collected from healthy volunteers who live in the Bangkok metropolitan area and surrounding provinces (Pathumthani, Nonthaburi, Samutprakarn and Samutsakorn). Urine samples were analysed by a LC-MS/MS-based multi-biomarker method following a so-called ‘dilute and shoot’ approach. Results generally indicated low mycotoxin exposures in most individuals through the determination of the four biomarkers that were detected in urine samples, i.e. aflatoxin M1, ochratoxin A (OTA), as well as the deoxynivalenol (DON) metabolites DON-3-glucuronide and DON-15-glucuronide in 10 of 60 individuals. The maximum concentrations were used to estimate the daily intake confirming that none of the individuals exceeded the tolerable daily intake (TDI) of DON (maximum 26% of TDI) or OTA (maximum 22% of TDI). However, the maximum exposure of aflatoxin B1, estimated to be 0.91 µg (kg bw)–1 day–1, should raise some concerns and suggests further studies utilising a more sensitive method. Low exposure to Fusarium toxins was also confirmed by the absence of zearalenone, α-zearalanol, β-zearalanol and zearalenone-14-glucuronide as well as T-2 toxin, HT-2 toxin, nivalenol and free DON. This is the first multi-mycotoxin biomarker study performed in Southeast Asia.

ACS Style

Benedikt Warth; Awanwee Petchkongkaew; Michael Sulyok; Rudolf Krska. Utilising an LC-MS/MS-based multi-biomarker approach to assess mycotoxin exposure in the Bangkok metropolitan area and surrounding provinces. Food Additives & Contaminants: Part A 2014, 31, 2040 -2046.

AMA Style

Benedikt Warth, Awanwee Petchkongkaew, Michael Sulyok, Rudolf Krska. Utilising an LC-MS/MS-based multi-biomarker approach to assess mycotoxin exposure in the Bangkok metropolitan area and surrounding provinces. Food Additives & Contaminants: Part A. 2014; 31 (12):2040-2046.

Chicago/Turabian Style

Benedikt Warth; Awanwee Petchkongkaew; Michael Sulyok; Rudolf Krska. 2014. "Utilising an LC-MS/MS-based multi-biomarker approach to assess mycotoxin exposure in the Bangkok metropolitan area and surrounding provinces." Food Additives & Contaminants: Part A 31, no. 12: 2040-2046.

Journal article
Published: 01 May 2008 in Journal of Applied Microbiology
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Aims: To study the interaction between Bacillus spp. and contaminating Aspergillus flavus isolated strains from Thai fermented soybean in order to limit aflatoxin production. To study the detoxification of aflatoxin B1 (AFB1) and ochratoxin A (OTA) by Bacillus spp. in order to find an efficient strain to remove these toxins. Methods and Results: One A. flavus aflatoxin‐producing strain and 23 isolates of Bacillus spp. were isolated from soybean and fresh Thua‐nao collected from the north of Thailand. Inhibition studies of A. flavus and A. westerdijkiae NRRL 3174 (reference strain) growth by all isolates of Bacillus spp. were conducted by dual culture technique on agar plates. These isolates were also tested for AFB1 and OTA detoxification ability on both solid and liquid media. Most of the strains were able to detoxify aflatoxin but only some of them could detoxify OTA. Conclusions: One Bacillus strain was able to inhibit growth of both Aspergillus strains and to remove both mycotoxins (decrease of 74% of AFB1 and 92·5% of OTA). It was identified by ITS sequencing as Bacillus licheniformis. The OTA decrease was due to degradation in OTα. Another Bacillus strain inhibiting both Aspergillus growth and detoxifying 85% of AFB1 was identified as B. subtilis. AFB1 decrease has not been correlated to appearance of a degradation product. Significance and Impact of the Study: The possibility to reduce AFB1 level by a strain from the natural flora is of great interest for the control of the quality of fermented soybean. Moreover, the same strain could be a source of efficient enzyme for OTA degradation in other food or feeds.

ACS Style

A. Petchkongkaew; P. Taillandier; P. Gasaluck; A. Lebrihi. Isolation of Bacillus spp. from Thai fermented soybean (Thua-nao): screening for aflatoxin B1and ochratoxin A detoxification. Journal of Applied Microbiology 2008, 104, 1495 -1502.

AMA Style

A. Petchkongkaew, P. Taillandier, P. Gasaluck, A. Lebrihi. Isolation of Bacillus spp. from Thai fermented soybean (Thua-nao): screening for aflatoxin B1and ochratoxin A detoxification. Journal of Applied Microbiology. 2008; 104 (5):1495-1502.

Chicago/Turabian Style

A. Petchkongkaew; P. Taillandier; P. Gasaluck; A. Lebrihi. 2008. "Isolation of Bacillus spp. from Thai fermented soybean (Thua-nao): screening for aflatoxin B1and ochratoxin A detoxification." Journal of Applied Microbiology 104, no. 5: 1495-1502.