Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation

Zhang, Zhuo; Li, Min; Wu, Caie; Peng, Bangzhu

doi:10.1007/s13197-019-03681-1

Cited by 41 publications

(23 citation statements)

References 16 publications

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“…Fermentation effectiveness in mycotoxin elimination and reduction has been shown. However, biological control may not be applicable to some foods and feeds [241]. Some researchers have shown that biological detoxification of mycotoxins and its capacity to change their chemical structures is worthy of increased focus [211].…”

Section: Biological Strategiesmentioning

confidence: 99%

Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit

Awuchi

Ondari

Ogbonna

et al. 2021

Foods

186

100

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Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts.

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Section: Biological Strategiesmentioning

confidence: 99%

Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit

Awuchi

Ondari

Ogbonna

et al. 2021

Foods

186

100

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“…The reduction was statistically significant but much lower than the reduction caused by living cells, especially for C. lusitaniae and R. paludigenum. We assume that the removal of patulin from solution by heat-inactivated cells was caused by adsorption because many microorganisms [ 48 , 49 ], including yeast [ 50 , 51 ], reduce patulin concentration in solution by physical adsorption. The process is likely to be reversible, which further diminishes its attractiveness for applications.…”

Section: Discussionmentioning

confidence: 99%

Protection of Citrus Fruits from Postharvest Infection with Penicillium digitatum and Degradation of Patulin by Biocontrol Yeast Clavispora lusitaniae 146

et al. 2020

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Fungal rots are one of the main causes of large economic losses and deterioration in the quality and nutrient composition of fruits during the postharvest stage. The yeast Clavispora lusitaniae 146 has previously been shown to efficiently protect lemons from green mold caused by Penicillium digitatum. In this work, the effect of yeast concentration and exposure time on biocontrol efficiency was assessed; the protection of various citrus fruits against P. digitatum by C. lusitaniae 146 was evaluated; the ability of strain 146 to degrade mycotoxin patulin was tested; and the effect of the treatment on the sensory properties of fruits was determined. An efficient protection of lemons was achieved after minimum exposure to a relatively low yeast cell concentration. Apart from lemons, the yeast prevented green mold in grapefruits, mandarins, oranges, and tangerines, implying that it can be used as a broad-range biocontrol agent in citrus. The ability to degrade patulin indicated that strain 146 may be suitable for the control of further Penicillium species. Yeast treatment did not alter the sensory perception of the aroma of fruits. These results corroborate the potential of C. lusitaniae 146 for the control of postharvest diseases of citrus fruits and indicate its suitability for industrial-scale fruit processing.

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“…Success in alleviating the effects of ochratoxin A and aflatoxin B1 by utilization of yeast Saccharomyces cerevisiae cell wall in chicken diets has been recently reported by Mendieta et al [ 67 ]. Efficacy of this yeast to remove patulin in fermented foods by physical adsorption has also been proven [ 68 ]. Kluyveromyces marxianus were used to bind aflatoxin B1, ochratoxin A and zearalenone, while authors demonstrated that mycotoxins can be bound especially by the Candida utilis cell [ 69 ].…”

Section: Post-harvest Biological Controlmentioning

confidence: 99%

Possibilities for the Biological Control of Mycotoxins in Food and Feed

Nešić

Habschied

2021

Toxins

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Seeking useful biological agents for mycotoxin detoxification has achieved success in the last twenty years thanks to the participation of many multidisciplinary teams. We have recently witnessed discoveries in the fields of bacterial genetics (inclusive of next-generation sequencing), protein encoding, and bioinformatics that have helped to shape the latest perception of how microorganisms/mycotoxins/environmental factors intertwine and interact, so the road is opened for new breakthroughs. Analysis of literature data related to the biological control of mycotoxins indicates the ability of yeast, bacteria, fungi and enzymes to degrade or adsorb mycotoxins, which increases the safety and quality of susceptible crops, animal feed and, ultimately, food of animal origin (milk, meat and eggs) by preventing the presence of residues. Microbial detoxification (transformation and adsorption) is becoming a trustworthy strategy that leaves no or less toxic compounds and contributes to food security. This review summarizes the data and highlights the importance and prospects of these methods.

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Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation

Cited by 41 publications

References 16 publications

Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit

Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit

Protection of Citrus Fruits from Postharvest Infection with Penicillium digitatum and Degradation of Patulin by Biocontrol Yeast Clavispora lusitaniae 146

Possibilities for the Biological Control of Mycotoxins in Food and Feed

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