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Wang L, Cai R, Zhang J, Liu X, Wang S, Ge Q, Zhao Z, Yue T, Yuan Y, Wang Z. Removal of ochratoxin A in wine by Cryptococcus albidus and safety assessment of degradation products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2030-2037. [PMID: 37910399 DOI: 10.1002/jsfa.13087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 09/01/2023] [Accepted: 11/01/2023] [Indexed: 11/03/2023]
Abstract
BACKGROUND Ochratoxin A (OTA) is a mycotoxin that contaminates grape-based products and is extremely harmful to the health of the host. It is effectively removed by yeast during the fermentation of wine, whereas the removal mechanism of OTA remains unclear. Therefore, the present study aimed to investigate the removal mechanism of ochratoxin A by yeast and to evaluate the safety of its degradation products. RESULTS Cryptococcus albidus (20-G) with better effect on ochratoxin A (OTA) was screened out in the main fermentation stage of wine. The results showed that 20-G removed OTA through biosorption and biodegradation. Intracellular enzymes played the main role (18.44%) and yeast cell walls adsorbed a small amount of OTA (8.44%). Furthermore, the identification of proteins in 20-G revealed that the decrease in OTA content was mainly a result of the action of peroxidase, and validation tests were carried out. By analyzing the degradation products of OTA, OTα and phenylalanine with lower toxicity were obtained. Animal experiments showed that the intervention of yeast 20-G reduced the damage and adverse effects caused by OTA toxicity to the mice. CONCLUSION The present study demonstrates the mechanism of OTA removal by 20-G and the toxicity of OTA was reduced by peroxidase in 20-G. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Leran Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, China
| | - Jierong Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Xiaoshuang Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Saiqun Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Qian Ge
- Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Yinchuan, China
| | - Zidan Zhao
- Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Yinchuan, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
- College of Food Science and Engineering, Northwest University, Xi'an, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
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Nogueira WV, Aznar-García MJ, Martínez-Antequera FP, de Las Heras AMB, Tesser MB, Garda-Buffon J, Moyano FJ. Evaluation of Interactions of Added Soybean Peroxidase with Other Nutrients Present in Fish Feeds Using an In Vitro Digestive Simulation. Animals (Basel) 2023; 13:3046. [PMID: 37835652 PMCID: PMC10572071 DOI: 10.3390/ani13193046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 09/23/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Peroxidase (PO) has been applied in different areas of industrial biotechnology, including the control of contaminants like aflatoxin B1 in fish feeds. However, its potential negative interactions with the macro and micro components of feeds have not been evaluated. The aim of this study was to evaluate the impact of PO's addition to a feed on compounds like fatty acids and polyphenols using an in vitro simulation of the digestive tract of the tilapia. The influence on fatty acids was determined by changes in the peroxide index, with the feed including PO presenting values four times higher than those of the control feed. On the other hand, the in vitro digestive simulation also evidenced an effect of PO on the bioaccessibility of polyphenols significantly influenced by the total digestion time and temperature. The bioaccessibility of polyphenol ranged from 2.09 to 16.23 μmol of the total Trolox equivalent antioxidant capacity for the combinations evaluated in the study. The greatest bioaccessibility was observed at the central point under the following conditions of digestive hydrolysis: pH of 7, 30 °C, 4.5 h of digestive hydrolysis and an absence of PO.
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Affiliation(s)
- Wesclen Vilar Nogueira
- Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rio Grande 96203-900, RS, Brazil;
| | - María Jesús Aznar-García
- Departamento de Biología y Geología, Universidad de Almería, 04120 Almería, Spain; (M.J.A.-G.); (F.P.M.-A.); (A.M.B.d.L.H.)
| | | | - Antonia M. Barros de Las Heras
- Departamento de Biología y Geología, Universidad de Almería, 04120 Almería, Spain; (M.J.A.-G.); (F.P.M.-A.); (A.M.B.d.L.H.)
| | - Marcelo Borges Tesser
- Instituto de Oceanografia, Universidade Federal do Rio Grande, Rio Grande 96203-900, RS, Brazil;
| | - Jaqueline Garda-Buffon
- Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rio Grande 96203-900, RS, Brazil;
| | - Francisco Javier Moyano
- Departamento de Biología y Geología, Universidad de Almería, 04120 Almería, Spain; (M.J.A.-G.); (F.P.M.-A.); (A.M.B.d.L.H.)
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Peng M, Zhang Z, Xu X, Zhang H, Zhao Z, Liang Z. Purification and characterization of the enzymes from Brevundimonas naejangsanensis that degrade ochratoxin A and B. Food Chem 2023; 419:135926. [PMID: 37011575 DOI: 10.1016/j.foodchem.2023.135926] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 02/24/2023] [Accepted: 03/08/2023] [Indexed: 04/05/2023]
Abstract
Ochratoxin A (OTA) and Ochratoxin B (OTB) co-contaminate many types of agricultural products. Screening enzymes that degrade both OTA and OTB has significance in food safety. In this study, four novel OTA and OTB degrading enzymes, namely BnOTase1, BnOTase2, BnOTase3, and BnOTase4, were purified from the metabolites of the Brevundimonas naejangsanensis ML17 strain. These four enzymes hydrolyzed OTA into OTα and hydrolyzed OTB into OTβ. BnOTase1, BnOTase2, BnOTase3, and BnOTase4 have the apparent Km values for hydrolyzing OTA of 19.38, 0.92, 12.11, 1.09 μmol/L and for hydrolyzing OTB of 0.76, 2.43, 0.60, 0.64 μmol/L respectively. OTα and OTβ showed no significant cytotoxicity to HEK293 cells, suggesting that these enzymes mitigate the toxicity of OTA and OTB. The discovery of the novel OTA and OTB degrading enzymes enriches the research on ochratoxin control and provides objects for protein rational design.
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Affiliation(s)
- Mengxue Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zhenzhen Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xinge Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Haoxiang Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zitong Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zhihong Liang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; The Supervision, Inspection and Testing Center of Genetically Modified Organisms, Ministry of Agriculture, Beijing, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
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Nogueira WV, Moyano FJ, Tesser MB, Garda-Buffon J. Mitigation of aflatoxin B 1 in fish feed by peroxidase from soybean meal. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:110-120. [PMID: 36395353 DOI: 10.1080/19440049.2022.2134932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Potential of the enzyme peroxidase (PO) from soybean meal to mitigate aflatoxin B1 (AFB1) in fish feed was evaluated. Reaction parameters studied in the wet stage of the feed production process were enzyme activity (0.01-0.1 U/g), temperature (20-36 °C), time (0-8 h) and humidity content (40-70%). Feed was produced in conformity with the National Research Council and spiked with AFB1 at 10 ng/g. Any residual concentration of AFB1 in the diet was extracted by the QuEChERS method and quantified by a liquid chromatograph with a fluorescence detector. AFB1 mitigation of 90% was reached when feed production conditions were 0.035 U/g, 32 °C, 6 h and 70% humidity. Therefore, application of PO to the feed industry may be considered a promising tool for mitigation of AFB1, considering its toxicity and frequent occurrence. In addition, it guarantees safe food for consumers of fish farming products, as AFB1 can bioaccumulate in the food chain. It also provides an alternative use for soybean meal that would previously be discarded.
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Dini I, Alborino V, Lanzuise S, Lombardi N, Marra R, Balestrieri A, Ritieni A, Woo SL, Vinale F. Trichoderma Enzymes for Degradation of Aflatoxin B1 and Ochratoxin A. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123959. [PMID: 35745082 PMCID: PMC9231114 DOI: 10.3390/molecules27123959] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/14/2022] [Accepted: 06/18/2022] [Indexed: 11/25/2022]
Abstract
The contamination of agricultural products with mycotoxins causes risks to animal and human health and severe economic losses. Mycotoxicoses can be reduced by preventing fungal infection using chemical and biological approaches. The chemical strategies can release toxic molecules; therefore, strategies for biological control are being evaluated, such as using nontoxic fungi and their metabolites. This work evaluated the effect of exoenzymes produced by the beneficial fungus Trichoderma afroharzianum strain T22 in degrading Aflatoxin B1 (AFB1) and Ochratoxin A (OTA). The ability of Trichoderma to produce hydrolases was stimulated by using different inducing substrates. The highest AFB1 and OTA degradation activity was obtained using a medium containing lyophilized mushrooms and crude fiber. The T. afroharzianum T22’s ability to reduce mycotoxins may be attributed to peroxidase enzymes. This study showed that T.afroharzianum strain T22 or its peroxidase supplementation could represent a sustainable strategy for the degradation of AFB1 and OTA in feed and food products.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy; (A.R.); (S.L.W.)
- Correspondence: (I.D.); (F.V.)
| | - Vittoria Alborino
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (V.A.); (S.L.); (N.L.); (R.M.)
| | - Stefania Lanzuise
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (V.A.); (S.L.); (N.L.); (R.M.)
| | - Nadia Lombardi
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (V.A.); (S.L.); (N.L.); (R.M.)
- BAT Center—Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Roberta Marra
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (V.A.); (S.L.); (N.L.); (R.M.)
- BAT Center—Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Anna Balestrieri
- Department of Animal Health, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via della Salute 2, 80055 Portici, Italy;
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy; (A.R.); (S.L.W.)
| | - Sheridan L. Woo
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy; (A.R.); (S.L.W.)
- BAT Center—Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Francesco Vinale
- BAT Center—Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
- Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, Via Federico Delpino 1, 80138 Naples, Italy
- Correspondence: (I.D.); (F.V.)
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Mechanism of action, sources, and application of peroxidases. Food Res Int 2021; 143:110266. [PMID: 33992367 DOI: 10.1016/j.foodres.2021.110266] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 01/28/2021] [Accepted: 02/21/2021] [Indexed: 02/06/2023]
Abstract
Peroxidase is an enzyme in the group of oxidoreductases that is widely distributed in nature. It can catalyze the oxidation of various organic and inorganic substrates by reacting with hydrogen peroxide and similar molecules. Due to its wide catalytic activity, peroxidases can act in the removal of both phenolic compounds and peroxides, in chemical synthesis and, according to recent studies, in mycotoxin degradation. Therefore, this study aimed at introducing an overview of the mechanism of peroxidase action, extraction sources, mycotoxin degradation capacity and other potential applications in the food industry.
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de Oliveira Garcia S, Sibaja KVM, Nogueira WV, Feltrin ACP, Pinheiro DFA, Cerqueira MBR, Badiale Furlong E, Garda-Buffon J. Peroxidase as a simultaneous degradation agent of ochratoxin A and zearalenone applied to model solution and beer. Food Res Int 2020; 131:109039. [PMID: 32247492 DOI: 10.1016/j.foodres.2020.109039] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/12/2020] [Accepted: 01/26/2020] [Indexed: 12/16/2022]
Abstract
The aim of this study was to evaluate the action of the commercial peroxidase (POD) enzyme (Armoracia rusticana) on the simultaneous degradation of ochratoxin A (OTA) and zearalenone (ZEA) in model solution and beer. For this purpose, the reaction parameters for POD action were optimized, POD application in the degradation of mycotoxins in model solution and beer was evaluated and the kinetic parameters of POD were defined (Michaelis-Menten constant - KM and maximal velocity - Vmax). In the reaction conditions (pH 7, ionic strength of 25 mM, incubation at 30 °C, addition of 26 mM H2O2 and 1 mM potassium ion), POD (0.6 U mL-1) presented the maximum activity for simultaneous degradation of OTA and ZEA of 27.0 and 64.9%, respectively, in model solution after 360 min. The application of POD in beer resulted in the simultaneous degradation of OTA and ZEA of 4.8 and 10.9%, respectively. The kinetic parameters KM and Vmax for degradation of OTA and ZEA were 50 and 10,710 nM and 0.168 and 72 nM min-1, respectively. Therefore, POD can be a promising alternative to mitigate the contamination of OTA and ZEA in model solution and beer, minimizing their effects in humans.
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Affiliation(s)
- Sabrina de Oliveira Garcia
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Karen Vanessa Marimón Sibaja
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Wesclen Vilar Nogueira
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Ana Carla Penteado Feltrin
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Diean Fabiano Alvares Pinheiro
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Maristela Barnes Rodrigues Cerqueira
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Eliana Badiale Furlong
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil.
| | - Jaqueline Garda-Buffon
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil.
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