AI Article Synopsis
- Doenjang, a traditional Korean fermented soybean paste, is susceptible to mycotoxin contamination due to exposure to environmental microbes during fermentation.
- A new analytical method using LC-MS/MS was developed to simultaneously detect 20 different mycotoxins in doenjang, which showed strong performance in terms of linearity, precision, and recovery rates.
- Results indicated that homemade doenjang exhibited higher levels and a greater variety of mycotoxin contamination compared to commercially produced versions, particularly for aflatoxins, ochratoxin A, zearalenone, and fumonisins.
Article Abstract
Doenjang, a Korean fermented soybean paste, is vulnerable to contamination by mycotoxins because it is directly exposed to environmental microbiota during fermentation. A method that simultaneously determines 20 mycotoxins in doenjang, including aflatoxins (AFs), ochratoxin A (OTA), zearalenone (ZEN), and fumonisins (FBs) with an immunoaffinity column cleanup was optimized and validated in doenjang using LC-MS/MS. The method showed good performance in the analysis of 20 mycotoxins in doenjang with good linearity ( > 0.999), intra- and inter-day precision (<16%), recovery (72-112%), matrix effect (87-104%), and measurement uncertainty (<42%). The validated method was applied to investigate mycotoxin contamination levels in commercial and homemade doenjang. The mycotoxins that frequently contaminated doenjang were AFs, OTA, ZEN, and FBs and the average contamination level and number of co-occurring mycotoxins in homemade doenjang were higher than those in commercially produced doenjang.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6832528 | PMC |
| http://dx.doi.org/10.3390/toxins11100594 | DOI Listing |
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Article Synopsis
- * The results showed a significant reduction (5 log) of microorganisms with varying TS treatment times, indicating TS's effectiveness in inactivation.
- * Overall, TS treatment preserved the physicochemical and flavor properties of soybean paste better than traditional heat treatments, enhancing some flavor components.
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