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Bekkar AA, Zaim S. Newly isolated Brevundimonas naejangsanensis as a biocontrol agent against Fusarium redolens the causal of Fusarium yellows of chickpea. Folia Microbiol (Praha) 2024; 69:835-846. [PMID: 38175463 DOI: 10.1007/s12223-023-01126-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Accepted: 12/22/2023] [Indexed: 01/05/2024]
Abstract
Three endophytic bacteria, namely BvV, BvP and BvL, were newly isolated from the root nodules of bean, pea and lentil plants respectively cultivated in Mascara the northwest of Algeria, and identified by 16S ribosomal RNA gene sequencing as Brevundimonas naejangsanensis. These strains were able to produce hydrolytic enzymes and hydrogen cyanide. All strains produced a growth-promoting hormone, indole acetic acid, varying in concentration from 83.2 to 171.7 µg/mL. The phosphate solubilizing activity of BvV, BvP and BvL varied from 25.5 to 42.02 µg/mL for tricalcium phosphate. The three antagonistic Brevundimonas spp. showed in vitro the most inhibitory effect on mycelial growth of Fusarium redolens FRC (from 78.33 to 85.55%). Strain BvV, BvP and BvL produced also volatile metabolites which inhibited mycelial FRC growth up to 39.2%. All strains showed significant disease reduction in pot experiments. Chickpea Fusarium yellows severity caused by FRC was reduced significantly from 89.3 to 96.6% in the susceptible cultivar ILC 482 treated with antagonistic B. naejangsanensis. The maximum stimulatory effect on chickpea plants growth was observed by inoculation of strain BvV. This treatment resulted in a 7.40-26.21% increase in shoot height as compared to the control plants. It is concluded that the endophytic bacterial strains of B. naejangsanensis having different plant growth promoting (PGP) activities can be considered as beneficial microbes for sustainable agriculture. To our knowledge, this is the first report to use B. naejangsanensis strains as a new biocontrol agent against F. redolens, a new pathogen of chickpea plants causing Fusarium yellows disease in Algeria.
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Affiliation(s)
- Ahmed Amine Bekkar
- Laboratory of Research on Biological Systems and Geomatics (L.R.S.B.G), Department of Agronomy, Faculty of Life and Natural Sciences, University Mustapha Stambouli of Mascara, Mascara, Algeria.
| | - Souad Zaim
- Laboratory of Research on Biological Systems and Geomatics (L.R.S.B.G), Department of Agronomy, Faculty of Life and Natural Sciences, University Mustapha Stambouli of Mascara, Mascara, Algeria
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2
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Liu M, Zhang X, Luan H, Zhang Y, Xu W, Feng W, Song P. Bioenzymatic detoxification of mycotoxins. Front Microbiol 2024; 15:1434987. [PMID: 39091297 PMCID: PMC11291262 DOI: 10.3389/fmicb.2024.1434987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2024] [Accepted: 07/08/2024] [Indexed: 08/04/2024] Open
Abstract
Mycotoxins are secondary metabolites produced during the growth, storage, and transportation of crops contaminated by fungi and are physiologically toxic to humans and animals. Aflatoxin, zearalenone, deoxynivalenol, ochratoxin, patulin, and fumonisin are the most common mycotoxins and can cause liver and nervous system damage, immune system suppression, and produce carcinogenic effects in humans and animals that have consumed contaminated food. Physical, chemical, and biological methods are generally used to detoxify mycotoxins. Although physical methods, such as heat treatment, irradiation, and adsorption, are fast and simple, they have associated problems including incomplete detoxification, limited applicability, and cause changes in food characteristics (e.g., nutritive value, organoleptic properties, and palatability). Chemical detoxification methods, such as ammonification, ozonation, and peroxidation, pollute the environment and produce food safety risks. In contrast, bioenzymatic methods are advantageous as they achieve selective detoxification and are environmentally friendly and reusable; thus, these methods are the most promising options for the detoxification of mycotoxins. This paper reviews recent research progress on common mycotoxins and the enzymatic principles and mechanisms for their detoxification, analyzes the toxicity of the degradation products and describes the challenges faced by researchers in carrying out enzymatic detoxification. In addition, the application of enzymatic detoxification in food and feed is discussed and future directions for the development of enzymatic detoxification methods are proposed for future in-depth study of enzymatic detoxification methods.
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Affiliation(s)
| | | | | | | | | | | | - Peng Song
- College of Life Sciences, Liaocheng University, Liaocheng, China
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3
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Fu X, Fei Q, Zhang X, Li N, Zhang L, Zhou Y. Two different types of hydrolases co-degrade ochratoxin A in a highly efficient degradation strain Lysobacter sp. CW239. JOURNAL OF HAZARDOUS MATERIALS 2024; 473:134716. [PMID: 38797074 DOI: 10.1016/j.jhazmat.2024.134716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 05/06/2024] [Accepted: 05/22/2024] [Indexed: 05/29/2024]
Abstract
Ochratoxin A (OTA) is a toxic secondary metabolite that widely contaminates agro-products and poses a significant dietary risk to human health. Previously, a carboxypeptidase CP4 was characterized for OTA degradation in Lysobacter sp. CW239, but the degradation activity was much lower than its host strain CW239. In this study, an amidohydrolase ADH2 was screened for OTA hydrolysis in this strain. The result showed that 50 μg/L OTA was completely degraded by 1.0 μg/mL rADH2 within 5 min, indicating ultra-efficient activity. Meanwhile, the two hydrolases (i.e., CP4 and ADH2) in the strain CW239 showed the same degradation manner, which transformed the OTA to ochratoxin α (OTα) and l-β-phenylalanine. Gene mutants (Δcp4, Δadh2 and Δcp4-adh2) testing result showed that OTA was co-degraded by carboxypeptidase CP4 and amidohydrolase ADH2, and the two hydrolases are sole agents in strain CW239 for OTA degradation. Hereinto, the ADH2 was the overwhelming efficient hydrolase, and the two types of hydrolases co-degraded OTA in CW239 by synergistic effect. The results of this study are highly significant to ochratoxin A contamination control during agro-products production and postharvest.
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Affiliation(s)
- Xiaojie Fu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Heifei 230036, China
| | - Qingru Fei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Heifei 230036, China
| | - Xuanjun Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Heifei 230036, China
| | - Na Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Heifei 230036, China
| | - Liang Zhang
- School of Tea and Food Science Technology, Anhui Agricultural University, Heifei 230036, China
| | - Yu Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Heifei 230036, China; School of Tea and Food Science Technology, Anhui Agricultural University, Heifei 230036, China; Joint Research Center for Food Nutrition and Health of lHM, Hefei 230036, China.
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4
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Zhang L, Zhang X, Chen X, Zhang W, Zhao L, Wang Z, Guo Y. Biodegradation of ochratoxin A by Brevundimonas diminuta HAU429: Characterized performance, toxicity evaluation and functional enzymes. Food Res Int 2024; 187:114409. [PMID: 38763660 DOI: 10.1016/j.foodres.2024.114409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Ochratoxin A (OTA) is a notorious mycotoxin commonly contaminating food products worldwide. In this study, an OTA-degrading strain Brevundimonas diminuta HAU429 was isolated by using hippuryl-L-phenylalanine as the sole carbon source. The biodegradation of OTA by strain HAU429 was a synergistic effect of intracellular and extracellular enzymes, which transformed OTA into ochratoxin α (OTα) through peptide bond cleavage. Cytotoxicity tests and cell metabolomics confirmed that the transformation of OTA into OTα resulted in the detoxification of its hepatotoxicity since OTA but not OTα disturbed redox homeostasis and induced oxidative damage to hepatocytes. Genome mining identified nine OTA hydrolase candidates in strain HAU429. They were heterologously expressed in Escherichia coli, and three novel amidohydrolase BT6, BT7 and BT9 were found to display OTA-hydrolyzing activity. BT6, BT7 and BT9 showed less than 45 % sequence identity with previously identified OTA-degrading amidohydrolases. BT6 and BT7 shared 60.9 % amino acid sequence identity, and exhibited much higher activity towards OTA than BT9. BT6 and BT7 could completely degrade 1 μg mL-1 of OTA within 1 h and 50 min, while BT9 hydrolyzed 100 % of OTA in the reaction mixture by 12 h. BT6 was the most thermostable retaining 38 % of activity after incubation at 70 °C for 10 min, while BT7 displayed the highest tolerance to ethanal remaining 76 % of activity in the presence of 6 % ethanol. This study could provide new insights towards microbial OTA degradation and promote the development of enzyme-catalyzed OTA detoxification during food processing.
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Affiliation(s)
- Liangyu Zhang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
| | - Xingke Zhang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
| | - Xiaoxue Chen
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
| | - Wei Zhang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
| | - Lihong Zhao
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Zhixiang Wang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
| | - Yongpeng Guo
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
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5
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Zjalic S, Markov K, Loncar J, Jakopovic Z, Beccaccioli M, Reverberi M. Biocontrol of Occurrence Ochratoxin A in Wine: A Review. Toxins (Basel) 2024; 16:277. [PMID: 38922171 PMCID: PMC11209579 DOI: 10.3390/toxins16060277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 05/29/2024] [Accepted: 06/01/2024] [Indexed: 06/27/2024] Open
Abstract
Viticulture has been an important economic sector for centuries. In recent decades, global wine production has fluctuated between 250 and almost 300 million hectoliters, and in 2022, the value of wine exports reached EUR 37.6 billion. Climate change and the associated higher temperatures could favor the occurrence of ochratoxin A (OTA) in wine. OTA is a mycotoxin produced by some species of the genera Aspergillus and Penicillium and has nephrotoxic, immunotoxic, teratogenic, hepatotoxic, and carcinogenic effects on animals and humans. The presence of this toxin in wine is related to the type of wine-red wines are more frequently contaminated with OTA-and the geographical location of the vineyard. In Europe, the lower the latitude, the greater the risk of OTA contamination in wine. However, climate change could increase the risk of OTA contamination in wine in other regions. Due to their toxic effects, the development of effective and environmentally friendly methods to prevent, decontaminate, and degrade OTA is essential. This review summarises the available research on biological aspects of OTA prevention, removal, and degradation.
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Affiliation(s)
- Slaven Zjalic
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Trg kneza Viseslava 9, 23000 Zadar, Croatia;
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.M.); (Z.J.)
| | - Jelena Loncar
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Trg kneza Viseslava 9, 23000 Zadar, Croatia;
| | - Zeljko Jakopovic
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.M.); (Z.J.)
| | - Marzia Beccaccioli
- Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy;
| | - Massimo Reverberi
- Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy;
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6
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Ben Miri Y, Benabdallah A, Chentir I, Djenane D, Luvisi A, De Bellis L. Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies. Foods 2024; 13:1184. [PMID: 38672856 PMCID: PMC11049263 DOI: 10.3390/foods13081184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/04/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods.
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Affiliation(s)
- Yamina Ben Miri
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, BP 166, M’sila 28000, Algeria;
| | - Amina Benabdallah
- Laboratory on Biodiversity and Ecosystem Pollution, Faculty of Life and Nature Sciences, University Chadli Bendjedid, El-Tarf 36000, Algeria;
| | - Imene Chentir
- Laboratory of Food, Processing, Control and Agri-Resources Valorization, Higher School of Food Science and Agri-Food Industry, Algiers 16200, Algeria;
| | - Djamel Djenane
- Food Quality and Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, BP 17, Tizi-Ouzou 15000, Algeria;
| | - Andrea Luvisi
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento Palazzina A—Centro Ecotekne via Prov, le Lecce Monteroni, 73100 Lecce, Italy;
| | - Luigi De Bellis
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento Palazzina A—Centro Ecotekne via Prov, le Lecce Monteroni, 73100 Lecce, Italy;
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7
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Feigl V, Medgyes-Horváth A, Kari A, Török Á, Bombolya N, Berkl Z, Farkas É, Fekete-Kertész I. The potential of Hungarian bauxite residue isolates for biotechnological applications. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2024; 41:e00825. [PMID: 38225962 PMCID: PMC10788403 DOI: 10.1016/j.btre.2023.e00825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 12/14/2023] [Accepted: 12/19/2023] [Indexed: 01/17/2024]
Abstract
Bauxite residue (red mud) is considered an extremely alkaline and salty environment for the biota. We present the first attempt to isolate, identify and characterise microbes from Hungarian bauxite residues. Four identified bacterial strains belonged to the Bacilli class, one each to the Actinomycetia, Gammaproteobacteria, and Betaproteobacteria classes, and two to the Alphaproteobacteria class. All three identified fungi strains belonged to the Ascomycota division. Most strains tolerated pH 8-10 and salt content at 5-7% NaCl concentration. Alkalihalobacillus pseudofirmus BRHUB7 and Robertmurraya beringensis BRHUB9 can be considered halophilic and alkalitolerant. Priestia aryabhattai BRHUB2, Penicillium chrysogenum BRHUF1 and Aspergillus sp. BRHUF2 are halo- and alkalitolerant strains. Most strains produced siderophores and extracellular polymeric substances, could mobilise phosphorous, and were cellulose degraders. These strains and their enzymes are possible candidates for biotechnological applications in processes requiring extreme conditions, e.g. bioleaching of critical raw materials and rehabilitation of alkaline waste deposits.
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Affiliation(s)
- Viktória Feigl
- Budapest University of Technology and Economics, Faculty of Chemical Technology and Biotechnology, Department of Applied Biotechnology and Food Science, Műegyetem Rkp 3., Budapest 1111, Hungary
| | - Anna Medgyes-Horváth
- ELTE Eötvös Loránd University, Department of Physics of Complex Systems, Pázmány P. s. 1A, Budapest 1117, Hungary
| | - András Kari
- ELTE Eötvös Loránd University, Department of Microbiology, Pázmány P. s. 1A, Budapest 1117, Hungary
| | - Ádám Török
- Budapest University of Technology and Economics, Faculty of Chemical Technology and Biotechnology, Department of Applied Biotechnology and Food Science, Műegyetem Rkp 3., Budapest 1111, Hungary
| | - Nelli Bombolya
- Budapest University of Technology and Economics, Faculty of Chemical Technology and Biotechnology, Department of Applied Biotechnology and Food Science, Műegyetem Rkp 3., Budapest 1111, Hungary
| | - Zsófia Berkl
- Budapest University of Technology and Economics, Faculty of Chemical Technology and Biotechnology, Department of Applied Biotechnology and Food Science, Műegyetem Rkp 3., Budapest 1111, Hungary
| | - Éva Farkas
- Budapest University of Technology and Economics, Faculty of Chemical Technology and Biotechnology, Department of Applied Biotechnology and Food Science, Műegyetem Rkp 3., Budapest 1111, Hungary
- Norwegian Institute of Bioeconomy Research (NIBIO), Division of Environment and Natural Resources, Department of Biogeochemistry and Soil Quality, Høgskoleveien 7, 1432 Ås, Norway
| | - Ildikó Fekete-Kertész
- Budapest University of Technology and Economics, Faculty of Chemical Technology and Biotechnology, Department of Applied Biotechnology and Food Science, Műegyetem Rkp 3., Budapest 1111, Hungary
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Wang B, Duan G, Liu L, Long Z, Bai X, Ou M, Wang P, Jiang D, Li D, Sun W. UvHOS3-mediated histone deacetylation is essential for virulence and negatively regulates ustilaginoidin biosynthesis in Ustilaginoidea virens. MOLECULAR PLANT PATHOLOGY 2024; 25:e13429. [PMID: 38353606 PMCID: PMC10866089 DOI: 10.1111/mpp.13429] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/18/2024] [Accepted: 01/18/2024] [Indexed: 02/16/2024]
Abstract
Ustilaginoidea virens is the causal agent of rice false smut, which has recently become one of the most important rice diseases worldwide. Ustilaginoidins, a major type of mycotoxins produced in false smut balls, greatly deteriorates grain quality. Histone acetylation and deacetylation are involved in regulating secondary metabolism in fungi. However, little is yet known on the functions of histone deacetylases (HDACs) in virulence and mycotoxin biosynthesis in U. virens. Here, we characterized the functions of the HDAC UvHOS3 in U. virens. The ΔUvhos3 deletion mutant exhibited the phenotypes of retarded growth, increased mycelial branches and reduced conidiation and virulence. The ΔUvhos3 mutants were more sensitive to sorbitol, sodium dodecyl sulphate and oxidative stress/H2 O2 . ΔUvhos3 generated significantly more ustilaginoidins. RNA-Seq and metabolomics analyses also revealed that UvHOS3 is a key negative player in regulating secondary metabolism, especially mycotoxin biosynthesis. Notably, UvHOS3 mediates deacetylation of H3 and H4 at H3K9, H3K18, H3K27 and H4K8 residues. Chromatin immunoprecipitation assays indicated that UvHOS3 regulates mycotoxin biosynthesis, particularly for ustilaginoidin and sorbicillinoid production, by modulating the acetylation level of H3K18. Collectively, this study deepens the understanding of molecular mechanisms of the HDAC UvHOS3 in regulating virulence and mycotoxin biosynthesis in phytopathogenic fungi.
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Affiliation(s)
- Bo Wang
- College of Plant Protection and the Ministry of Agriculture Key Laboratory of Pest Monitoring and Green ManagementChina Agricultural UniversityBeijingChina
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
- College of Plant ProtectionSanya Institute of China Agricultural UniversitySanyaChina
| | - Guohua Duan
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
| | - Ling Liu
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
| | - Zhaoyi Long
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
| | - Xiaolong Bai
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
| | - Mingming Ou
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
| | - Peiying Wang
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
| | - Du Jiang
- College of Plant Protection and the Ministry of Agriculture Key Laboratory of Pest Monitoring and Green ManagementChina Agricultural UniversityBeijingChina
- College of Plant ProtectionSanya Institute of China Agricultural UniversitySanyaChina
| | - Dayong Li
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
| | - Wenxian Sun
- College of Plant Protection and the Ministry of Agriculture Key Laboratory of Pest Monitoring and Green ManagementChina Agricultural UniversityBeijingChina
- College of Plant ProtectionJilin Agricultural UniversityChangchunChina
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Fang J, Sheng L, Ye Y, Ji J, Sun J, Zhang Y, Sun X. Recent advances in biosynthesis of mycotoxin-degrading enzymes and their applications in food and feed. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 38108665 DOI: 10.1080/10408398.2023.2294166] [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: 12/19/2023]
Abstract
Mycotoxins are secondary metabolites produced by fungi in food and feed, which can cause serious health problems. Bioenzymatic degradation is gaining increasing popularity due to its high specificity, gentle degradation conditions, and environmental friendliness. We reviewed recently reported biosynthetic mycotoxin-degrading enzymes, traditional and novel expression systems, enzyme optimization strategies, food and feed applications, safety evaluation of both degrading enzymes and degradation products, and commercialization potentials. Special emphasis is given to the novel expression systems, advanced optimization strategies, and safety considerations for industrial use. Over ten types of recombinases such as oxidoreductase and hydrolase have been studied in the enzymatic hydrolysis of mycotoxins. Besides traditional expression system of Escherichia coli and yeasts, these enzymes can also be expressed in novel systems such as Bacillus subtilis and lactic acid bacteria. To meet the requirements of industrial applications in terms of degradation efficacy and stability, genetic engineering and computational tools are used to optimize enzymatic expression. Currently, registration and technical difficulties have restricted commercial application of mycotoxin-degrading enzymes. To overcome these obstacles, systematic safety evaluation of both biosynthetic enzymes and their degradation products, in-depth understanding of degradation mechanisms and a comprehensive evaluation of their impact on food and feed quality are urgently needed.
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Affiliation(s)
- Jinpei Fang
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Yixing Institute of Food and Biotechnology Co, Ltd, Yixing, Jiangsu, P.R China
| | - Lina Sheng
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Yixing Institute of Food and Biotechnology Co, Ltd, Yixing, Jiangsu, P.R China
| | - Yongli Ye
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Yixing Institute of Food and Biotechnology Co, Ltd, Yixing, Jiangsu, P.R China
| | - Jian Ji
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Yixing Institute of Food and Biotechnology Co, Ltd, Yixing, Jiangsu, P.R China
| | - Jiadi Sun
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Yixing Institute of Food and Biotechnology Co, Ltd, Yixing, Jiangsu, P.R China
| | - Yinzhi Zhang
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Yixing Institute of Food and Biotechnology Co, Ltd, Yixing, Jiangsu, P.R China
| | - Xiulan Sun
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Yixing Institute of Food and Biotechnology Co, Ltd, Yixing, Jiangsu, P.R China
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10
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Ding L, Han M, Wang X, Guo Y. Ochratoxin A: Overview of Prevention, Removal, and Detoxification Methods. Toxins (Basel) 2023; 15:565. [PMID: 37755991 PMCID: PMC10534725 DOI: 10.3390/toxins15090565] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/26/2023] [Accepted: 09/06/2023] [Indexed: 09/28/2023] Open
Abstract
Ochratoxins are the secondary metabolites of Penicillium and Aspergillus, among which ochratoxin A (OTA) is the most toxic molecule. OTA is widely found in food and agricultural products. Due to its severe nephrotoxicity, immunotoxicity, neurotoxicity, and teratogenic mutagenesis, it is essential to develop effective, economical, and environmentally friendly methods for OTA decontamination and detoxification. This review mainly summarizes the application of technology in OTA prevention, removal, and detoxification from physical, chemical, and biological aspects, depending on the properties of OTA, and describes the advantages and disadvantages of each method from an objective perspective. Overall, biological methods have the greatest potential to degrade OTA. This review provides some ideas for searching for new strains and degrading enzymes.
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Affiliation(s)
| | | | | | - Yifei Guo
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (L.D.); (M.H.); (X.W.)
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11
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Ming Y, Zhang H, Zhao Z, Zhang Z, Wang H, Liang Z. Enhancing the thermostability of carboxypeptidase A by a multiple computer-aided rational design based on amino acids preferences at β-turns. Int J Biol Macromol 2023; 245:125447. [PMID: 37330104 DOI: 10.1016/j.ijbiomac.2023.125447] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 05/27/2023] [Accepted: 06/14/2023] [Indexed: 06/19/2023]
Abstract
Carboxypeptidase A (CPA) with efficient hydrolysis ability has shown vital potential in food and biological fields. In addition, it is also the earliest discovered enzyme with Ochratoxin A (OTA) degradation activity. Thermostability plays an imperative role to catalyze the reactions at high temperatures in industry, but the poor thermostability of CPA restricts its industrial application. In order to improve the thermostability of CPA, flexible loops were predicted through molecular dynamics (MD) simulation. Based on the amino acid preferences at β-turns, three ΔΔG-based computational programs (Rosetta, FoldX and PoPMuSiC) were employed to screen three variants from plentiful candidates and MD simulations were then used to verify two potential variants with enhanced thermostability (R124K and S134P). Results showed that compared to the wild-type CPA, the variants S134P and R124K exhibited rise of 4.2 min and 7.4 min in half-life (t1/2) at 45 °C, 3 °C and 4.1 °C in the half inactivation temperature (T5010), in addition to increase by 1.9 °C and 1.2 °C in the melting temperature (Tm), respectively. The mechanism responsible for the enhanced thermostability was elucidated through the comprehensive analysis of molecular structure. This study shows that the thermostability of CPA can be improved by the multiple computer-aided rational design based on amino acid preferences at β-turns, broadening its industrial applicability of OTA degradation and providing a valuable strategy for the protein engineering of mycotoxin degrading enzymes.
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Affiliation(s)
- Yue Ming
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Haoxiang Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zitong Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhenzhen Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Honglei Wang
- Yantai Institute of China Agricultural University, Yantai 264670, China
| | - Zhihong Liang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; The Supervision, Inspection and Testing Center of Genetically Modified Organisms, Ministry of Agriculture, Beijing 100083, China.
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