Saccharomyces cerevisiae: a patulin degradation candidate bothin vitroandin vivo

Zhu, Ruiyu; Shan, Shuo; Zhou, Shanshan; Chen, Zhe; Wu, Yuanfeng; Liao, Wei; Zhao, Chao; Chu, Qiang

doi:10.1039/d2fo03419k

Food Funct.

2023

DOI: 10.1039/d2fo03419k

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Saccharomyces cerevisiae: a patulin degradation candidate bothin vitroandin vivo

Ruiyu Zhu

Shuo Shan

Shanshan Zhou

et al.

Abstract: Patulin is one of the mycotoxins extensively existing in fruit and derivative products, which are easy to get exposed in daily life and leads to various toxicity in human body...

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2024

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Cited by 2 publications

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Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review

Jiang,

Wu,

Zheng

et al. 2024

Comp Rev Food Sci Food Safe

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Patulin, a fungal secondary metabolite with multiple toxicities, is widely existed in a variety of fruits and their products. This not only causes significant economic losses to the agricultural and food industries but also poses a serious threat to human health. Conventional techniques mainly involved physical and chemical methods present several challenges include incomplete patulin degradation, high technical cost, and fruit quality decline. In comparison, removal of mycotoxin through biodegradation is regarded as a greener and safer strategy which has become popular research. Among them, yeast has a unique advantage in detoxification effect and application, which has attracted our attention. Therefore, this review provides a comprehensive account of the yeast species that can degrade patulin, degradation mechanism, current application status, and future challenges. Yeasts can efficiently convert patulin into nontoxic or low‐toxic substances through biodegradation. Alternatively, it can use physical adsorption, which has the advantages of safety, high efficiency, and environmental friendliness. Nevertheless, due to the inherent complexity of the production environment, the sole utilization of yeast as a control agent remains inherently unstable and challenging to implement on a large scale in a practical manner. Integration control, enhancement of yeast resilience, improvement of yeast cell wall adsorption capacity, and research on additional patulin‐degrading enzymes will facilitate the practical application of this approach. Furthermore, we analyzed the feasibility of the yeast commercial application in patulin reduction and provided suggestions on how to enhance its commercial value, which is of great significance for the control of mycotoxins in food products.

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Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review

Jiang,

Wu,

Zheng

et al. 2024

Comp Rev Food Sci Food Safe

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10-Eicosanol Alleviates Patulin-Induced Cell Cycle Arrest and Apoptosis by Activating AKT (Protein Kinase B) in Porcine Intestinal Epithelial Cells

Lee,

Shin,

Lee

2024

IJMS

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Patulin (PAT) is a fungal toxin prevalent in apples and apple products and associated with several toxic effects, potentially harming multiple organs, including the kidneys, liver, and colon. However, the precise molecular mechanism through which PAT affects the intestines remains comprehensively unclear. Therefore, this study aims to investigate the molecular effects of PAT on the intestinal epithelium. Gene expression profiling was conducted, hypothesizing that PAT induces cell cycle arrest and apoptosis through the PI3K-Akt signaling pathway. Cell cycle analysis, along with Annexin-V and propidium iodide staining, confirmed that PAT induced G2/M phase arrest and apoptosis in IPEC-J2 cells. Additionally, PAT activated the expression of cell cycle-related genes (CDK1, CCNB1) and apoptosis-related genes (BCL6, CASP9). Treatment with SC79, an AKT activator, mitigated cell cycle arrest and apoptosis. To identify natural products that could mitigate the harmful effects of PAT in small intestinal epithelial cells in pigs, the high-throughput screening of a natural product library was conducted, revealing 10-Eicosanol as a promising candidate. In conclusion, our study demonstrates that 10-Eicosanol alleviates PAT-induced cell cycle arrest and apoptosis in IPEC-J2 cells by activating AKT.

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Saccharomyces cerevisiae: a patulin degradation candidate bothin vitroandin vivo

Abstract: Patulin is one of the mycotoxins extensively existing in fruit and derivative products, which are easy to get exposed in daily life and leads to various toxicity in human body...

Cited by 2 publications

References 59 publications

Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review

Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review

10-Eicosanol Alleviates Patulin-Induced Cell Cycle Arrest and Apoptosis by Activating AKT (Protein Kinase B) in Porcine Intestinal Epithelial Cells

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