The mechanisms involved in ochratoxin A elimination by <i>Yarrowia lipolytica</i> Y‐2

Zhang, X.; Yang, Huanming; Apaliya, Maurice Tibiru; Zhao, Lina; Gu, Xiaohong; Zheng, Xizhong; Hu, Weicheng; Zhang, Hao

doi:10.1111/aab.12452

Cited by 26 publications

(10 citation statements)

References 51 publications

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“…Yarrowia lipolytica Y-2 has the capacity to biodegrade OTA to OTAα through the hydrolytic activity of carboxypeptidases [105]. The same authors also support that, in addition, many proteins of Y. lipolytica Y-2 involved in stress response and reactive O 2 species elimination also play a role in OTA degradation.…”

Section: Ota Biodegradation Detoxification and Absorptionmentioning

confidence: 74%

The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector

Bozoudi

Tsaltas

2018

Fermentation

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The saprophytic yeast-like fungus Aureobasidium pullulans has been well documented for over 60 years in the microbiological literature. It is ubiquitous in distribution, being found in a variety of environments (plant surfaces, soil, water, rock surfaces and manmade surfaces), and with a worldwide distribution from cold to warm climates and wet/humid regions to arid ones. Isolates and strains of A. pullulans produce a wide range of natural products well documented in the international literature and which have been regarded as safe for biotechnological and environmental applications. Showing antagonistic activity against plant pathogens (especially post-harvest pathogens) is one of the major applications currently in agriculture of the fungus, with nutrient and space competition, production of volatile organic compounds, and production of hydrolytic enzymes and antimicrobial compounds (antibacterial and antifungal). The fungus also shows a positive role on mycotoxin biocontrol through various modes, with the most striking being that of binding and/or absorption. A. pullulans strains have been reported to produce very useful industrial enzymes, such as β-glucosidase, amylases, cellulases, lipases, proteases, xylanases and mannanases. Pullulan (poly-α-1,6-maltotriose biopolymer) is an A. pullulans trademark product with significant properties and biotechnological applications in the food, cosmetic and pharmaceutical industries. Poly (β-l-malic acid), or PMA, which is a natural biopolyester, and liamocins, a group of produced heavy oils and siderophores, are among other valuable compounds detected that are of possible biotechnological use. The fungus also shows a potential single-cell protein source capacity with high levels of nucleic acid components and essential amino acids, but this remains to be further explored. Last but not least, the fungus has shown very good biocontrol against aerial plant pathogens. All these properties are of major interest in the vitivinicultural sector and are thoroughly reviewed under this prism, concluding on the importance that A. pullulans may have if used at both vineyard and winery levels. This extensive array of properties provides excellent tools for the viticulturist/farmer as well as for the oenologist to combat problems in the field and create a high-quality wine.

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Section: Ota Biodegradation Detoxification and Absorptionmentioning

confidence: 74%

The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector

Bozoudi

Tsaltas

2018

Fermentation

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“…A later study also confirms that 97.2% OTA can be degraded by intracellular enzymes within 4 h, indicating that this process was mainly due to the function of intracellular enzymes rather than extracellular enzymes (X. Zhang, et al, 2018 ).…”

Section: Control Of Ota Contamination By Biological Approachesmentioning

confidence: 61%

Bio-control on the contamination of Ochratoxin A in food: Current research and future prospects

Wang

et al. 2022

Current Research in Food Science

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“…these products do not have a negative effect on health [28,29]. Intracellular enzymes were capable of degrading OTA faster than its viable cells [30].…”

Section: Production and Purification Of Enzymes Extracellularmentioning

confidence: 92%

Evaluation of enzymatic degradation of ochratoxin A by protease and lipase produced by lactobacillus isolated from dairy products

Kholif¹,

Fouad²,

El-desouky³

2022

Int. J. Front. Biol. Pharm. Res.

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Contamination with ochratoxin A (OTA) is widespread in many foods and it is necessary to look for modern and specialized methods to remove OTA. The current study aimed to produce protease and lipase from Levilactobacillus brevis and Lactobacillus plantarum, respectively, which were isolated from Egyptian soft cheese, and evaluate them on enzymatic degradation of OTA in phosphate buffered saline (PBS) after treatment with doses ranging from 50 to 200U/ml for 6, 2 and 18h at 37 °C. The results showed that 60–80 % saturation ammonium sulfate gave the highest protease activity (1295.95 U/ml) and specific activity (3570.11), while lipase recorded high-value activity (15608.2 U/ml) and Specific activity (40021.1) at 40-60% ammonium sulfate. Partially purified using Sephadex G -100 showed only one peak for protease and lipase at fraction 55 and 32, respectively. The results indicated that using protease and lipase at 200 U/ml gives the highest degradation for OTA after incubation for 18h were 82.6 and 77.3%, respectively. Enzymatic degradation of OTA indicated that the efficacy of protease and lipase for degradation of OTA increases with the duration of incubation and the dose of the enzyme.

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The mechanisms involved in ochratoxin A elimination by Yarrowia lipolytica Y‐2

Cited by 26 publications

References 51 publications

The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector

The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector

Bio-control on the contamination of Ochratoxin A in food: Current research and future prospects

Evaluation of enzymatic degradation of ochratoxin A by protease and lipase produced by lactobacillus isolated from dairy products

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