Effective Biodegradation of Mycotoxin Patulin by Porcine Pancreatic Lipase

Liu, Bingjie; Peng, Xiaoning; Meng, Xia

doi:10.3389/fmicb.2018.00615

Cited by 25 publications

(16 citation statements)

References 25 publications

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“…The procedure has shown appreciable performance when applied under pH 6.0 conditions, for 42 hr, and at a temperature of 40°C (Li et al., 2017). A different activity was observed by Liu, Peng, and Meng (2018), who found that PPL can degrade above 90% of PAT in aqueous solution at pH 7.5, 40°C for 48 hr and identified the residual product as C 7 H 11 O 4 + . In apple juice, the degradation rate of PAT was greater than 70% from an initial level of 1 × 10 3 µg/L.…”

Section: Current Application Of Biotechnology In the Face Of The Foodmentioning

confidence: 76%

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Ngea

Yang

Castoria

et al. 2020

Comp Rev Food Sci Food Safe

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Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit‐based products. Therefore, accurate and effective testing is necessary to enable producers to comply with regulations and promote food safety. Traditional approaches involving the use of chemical compounds or physical treatments in food have provided practical methods that have been used to date. However, growing concerns about environmental and health problems associated with these approaches call for new alternatives. In contrast, recent advances in biotechnology have revolutionized the understanding of living organisms and brought more effective biological tools. This review, therefore, focuses on the study of biotechnology approaches for the detection, control, and mitigation of PAT in food. Future aspects of biotechnology development to overcome the food safety problem posed by PAT were also examined. We find that biotechnology advances offer novel, more effective, and environmental friendly approaches for the control and elimination of PAT in food compared to traditional methods. Biosensors represent the future of PAT detection and use biological tools such as aptamer, enzyme, and antibody. PAT prevention strategies include microbial biocontrol, the use of antifungal biomolecules, and the use of microorganisms in combination with antifungal molecules. PAT detoxification aims at the breakdown and removal of PAT in food by using enzymes, microorganisms, and various adsorbent biopolymers. Finally, biotechnology advances will be dependent on the understanding of fundamental biology of living organisms regarding PAT synthesis and resistance mechanisms.

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Section: Current Application Of Biotechnology In the Face Of The Foodmentioning

confidence: 76%

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Ngea

Yang

Castoria

et al. 2020

Comp Rev Food Sci Food Safe

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“…Fruit juices and purees may contain PAT. Enzymatic degradation of PAT has been associated with different species of bacteria and yeast [ 196 ]. The Fum8p enzyme produced by Aspergillus welwitschiae has the ability to detoxify fumonisins and produce less toxic compounds (FPy and Fla), including those produced by Fusarium spp.…”

Section: Mitigation Policies Of Mycotoxin Contamination In Beveragesmentioning

confidence: 99%

Critical Assessment of Mycotoxins in Beverages and Their Control Measures

Azam

Ahmed²,

Islam

et al. 2021

Toxins

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Mycotoxins are secondary metabolites of filamentous fungi that contaminate food products such as fruits, vegetables, cereals, beverages, and other agricultural commodities. Their occurrence in the food chain, especially in beverages, can pose a serious risk to human health, due to their toxicity, even at low concentrations. Mycotoxins, such as aflatoxins (AFs), ochratoxin A (OTA), patulin (PAT), fumonisins (FBs), trichothecenes (TCs), zearalenone (ZEN), and the alternaria toxins including alternariol, altenuene, and alternariol methyl ether have largely been identified in fruits and their derived products, such as beverages and drinks. The presence of mycotoxins in beverages is of high concern in some cases due to their levels being higher than the limits set by regulations. This review aims to summarize the toxicity of the major mycotoxins that occur in beverages, the methods available for their detection and quantification, and the strategies for their control. In addition, some novel techniques for controlling mycotoxins in the postharvest stage are highlighted.

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“…This phenomenon was primarily caused by more drastic motions of the molecules in the system under higher temperatures which increased the chances of contact of PAT with yeast cells, and thus enhanced PAT adsorption rate. On the other hand, the metabolic activity of yeast cells would also be increased with temperature (Kannamba et al 2010;Liu et al 2018).…”

Section: Effects Of Different Fermented Conditions On Patremoving-capacity By Yeast Cellsmentioning

confidence: 99%

Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation

Zhang

et al. 2019

J Food Sci Technol

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Patulin (PAT), a mycotoxin mainly produced by various species of fungi, is frequently detected in moldy fruit-and vegetable-based products, which pose a health risk to the consumer. Over the past decades, a few studies reported that PAT content could be significantly decreased by microbial fermentation process. However, the physical adsorption mechanism between PAT and yeast during fermentation is still unclear. In this paper, we focused on the physical adsorption of PAT by Saccharomyces cerevisiae CCTCC 93161 during fermentation in aqueous solutions. Firstly, morphology of differently treated yeast cells were analyzed by scanning electron microscope, then the interactions between PAT and yeast cells were investigated by infrared absorption spectra of differently treated S. Cerevisiae cells before and after the adsorption of PAT. The results showed that the efficiency of PAT removal raised significantly with the increase of fermentation temperature and time, whereas it decreased significantly with the increase of initial PAT concentration in the fermentation system. The proteins and polysaccharides in the cell walls of yeast interacted with PAT and accounted for the physical adsorption. The current work would possibly provide some new insights on PAT control for fermented foods.

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Effective Biodegradation of Mycotoxin Patulin by Porcine Pancreatic Lipase

Cited by 25 publications

References 25 publications

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Critical Assessment of Mycotoxins in Beverages and Their Control Measures

Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation

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