Action of Bacillus natto 16 on deoxynivalenol (DON) from wheat flour

Aims The aim of this research is to study the removal characteristics and evaluate the detoxify action of deoxynivalenol by Bacillus natto 16 in wheat flour as food or feed. Methods and Results The content of deoxynivalenol was determined using ELISA by testing the deoxynivalenol removal rate, and the influence of culture supernatant, intracellular substances, crude enzyme and cell wall on the deoxynivalenol in wheat flour was studied. The effect of bacterial components on the removal of deoxynivalenol was studied in the artificial gastrointestinal environment to simulate the digestion of food. Secondary metabolites were analysed by high-performance liquid chromatography in tandem with mass spectrometry (HPLC-MS). The cell wall can reduce the content of deoxynivalenol in the sample by adsorption, the influence of culture supernatant, intracellular substances and crude enzyme can convert deoxynivalenol into substances with a lower molecular weight. Bacterial components have no effect on deoxynivalenol in wheat flour in simulated gastric fluid (SGF) and have a certain removal effect on deoxynivalenol, which is closely related to intestinal digestion time and pH, in simulated intestinal fluid. Conclusions Experimental results indicate that the removal of deoxynivalenol by B. natto 16 includes adsorption and biodegradation, SGF would invalidate the deoxynivalenol removal activity of B. natto 16's components. Significance and Impact of the Study Our study showed that as an edible probiotic bacterium, B. natto 16 can effectively remove deoxynivalenol from wheat flour as food or feed, and can be used as a new deoxynivalenol -detoxifying microbe. The results of this research could provide the theory foundation for further development and application of B. natto 16.

Automated summary

The study demonstrates that Bacillus natto 16 can effectively remove deoxynivalenol from wheat flour and act as a detoxifying microbe. The removal process involves adsorption and biodegradation, with the components showing different effects in simulated gastric and intestinal fluids. This research provides a theoretical basis for the further development and application of Bacillus natto 16.