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Hasanvand S, Ebrahimi B, Paimard G, Rouhi M, Hashami Z, Zibaei R, Roshandel Z, Mohammadi R. Optimization of Seleno-chitosan-phytic acid nanocomplex for efficient removal of patulin from apple juice. Food Chem 2024; 443:138576. [PMID: 38301556 DOI: 10.1016/j.foodchem.2024.138576] [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: 07/27/2023] [Revised: 01/17/2024] [Accepted: 01/23/2024] [Indexed: 02/03/2024]
Abstract
A novel and effective adsorbent known as Seleno-chitosan-phytic acid nanocomplex (Se-CS-PA) has been developed specifically for efficiently removing patulin (PAT) from a simulated juice solution. The synthesis of Se-CS-PA nanocomplex was confirmed through Fourier transform infrared (FT-IR), scanning electron microscopy (SEM), and energy dispersive X-Ray (EDX) analyses. Response surface methodology (RSM) was employed using central composite design (CCD) to examine the impact of four independent variables (PA concentration, amount of nano-complex, duration of interaction between PAT and nano-complex, and initial concentration of PAT) on the removal of PAT. PA concentration of 0.1 % with 2.1 g Se-CS-PA nanocomplex according to RSM polynomial equation and apple juice with 25 μg.L-1 PAT yielded a remarkable adsorption rate of 94.23 % and 87.52 % respectively after 7 h. The process of PAT adsorption was explained using the pseudo-first-order model (R2 = 0.8858) for the kinetic model and the Freundlich isotherm (R2 = 0.9988) for the isotherm model.
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Affiliation(s)
- Sara Hasanvand
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Behzad Ebrahimi
- Department of Food Science and Technology, Maragheh University of Medical Science, Maragheh, Iran
| | - Giti Paimard
- School of Ophthalmology and Optometry, School of Biomedical Engineering, Wenzhou Medical Uni-versity, Wenzhou, Zhejiang 325027, China
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Hashami
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Rezvan Zibaei
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Roshandel
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
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Yang C, Zhang Z, Peng B. New insights into searching patulin degrading enzymes in Saccharomyces cerevisiae through proteomic and molecular docking analysis. JOURNAL OF HAZARDOUS MATERIALS 2024; 463:132806. [PMID: 37922585 DOI: 10.1016/j.jhazmat.2023.132806] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 10/08/2023] [Accepted: 10/17/2023] [Indexed: 11/07/2023]
Abstract
Global warming has increased the contamination of mycotoxins. Patulin (PAT) is a harmful contaminant that poses a serious threat to food safety and human health. Saccharomyces cerevisiae biodegrades PAT by its enzymes during fermentation, which is a safe and efficient method of detoxification. However, the key degradation enzymes remain unclear. In this study, the proteomic differences of Saccharomyces cerevisiae under PAT stress were investigated. The results showed that the proteins involved in redox reactions and defense mechanisms were significantly up-regulated to resist PAT stress. Subsequently, molecular docking was used to virtual screen for degrading enzymes. Among 18 proteins, YKL069W showed the highest binding affinity to PAT and was then expressed in Escherichia coli, where the purified YKL069W completely degraded 10 μg/mL PAT at 48 h. YKL069W was demonstrated to be able to degrade PAT into E-ascladiol. Molecular dynamics simulations confirmed that YKL069W was stable in catalyzing PAT degradation with a binding free energy of - 7.5 kcal/mol. Furthermore, it was hypothesized that CYS125 and CYS101 were the key amino acid residues for degradation. This study offers new insights for the rapid screening and development of PAT degrading enzymes and provides a theoretical basis for the detoxification of mycotoxins.
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Affiliation(s)
- Chao Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zhuo Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Bangzhu Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural GenomicsInstitute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
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3
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Afsharian Z, Salavatifar M, Khosravi_Darani K. Impact of simulated microgravity on bioremoval of heavy-metals by Lactobacillus acidophilus ATCC 4356 from water. Heliyon 2022; 8:e12307. [PMID: 36578411 PMCID: PMC9791880 DOI: 10.1016/j.heliyon.2022.e12307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 10/04/2022] [Accepted: 12/05/2022] [Indexed: 12/15/2022] Open
Abstract
There are several reports about the effect of gravity removal on some characteristics of microorganisms due to possible change in surface layer thickness and adherence properties. In this study, bioremoval efficiency of Lactobacillus acidophilus ATCC 4356 from water under simulated microgravity conditions was investigated. Furthermore, pretreatment effects (untreated, NaOH, and heat pretreated) of L. acidophilus ATCC 4356 on heavy metal removal was evaluated on microgravity, as our previous research showed impact of pretreatment on adherence properties of probiotics to environmental metals. The results showed that ability of L. acidophilus for arsenic adsorption enhanced following heat-pretreatment in simulated and normal gravity. Moreover, in both conditions of simulated microgravity and normal gravity NaOH-treated L. acidophilus increased the removal of cadmium and lead. In none of the conditions, pretreatment of lactobacillus affects mercury removal. Evaluation of stability of binding of L. acidophilus-heavy metal was investigated to check irreversibility of complex formation between microorganisms and metals in simulated gastrointestinal conditions. Data showed release of heavy metals from complex in normal gravity. Obtained results of this research show the favorable potential of simulated microgravity condition to increase bioremoval capacity of L. acidophilus for heavy metals.
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Affiliation(s)
- Zahra Afsharian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Maryam Salavatifar
- Aerospace Research Institute, Ministry of Science, Research and Technology, Tehran, Iran
| | - Kianoush Khosravi_Darani
- Research Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran
- Corresponding author.,
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Li N, Cui R, Zhang F, Meng X, Liu B. Current situation and future challenges of patulin reduction-a review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Massoud R, Zoghi A. Potential probiotic strains with heavy metals and mycotoxins bioremoval capacity for application in foodstuffs. J Appl Microbiol 2022; 133:1288-1307. [PMID: 35751476 DOI: 10.1111/jam.15685] [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: 02/11/2022] [Revised: 06/15/2022] [Accepted: 06/22/2022] [Indexed: 11/27/2022]
Abstract
Heavy metals and mycotoxins in foodstuffs are one of the major concerns of our world nowadays. Food decontamination with the help of microbial biomass is a cheap, easy, efficient, and green method known as bioremoval. Probiotics are able to reduce the availability of heavy metals and toxins in food products. The purpose of this review is to summarize the probiotics and potential probiotics' interesting role in food bio-decontamination. After a brief glance at the definition of potential probiotic strains with bioremoval ability, LABs (lactic acid bacteria) are described as they are the most important groups of probiotics. After that, the role of the main probiotic and potential probiotic strains (Bacillus, Lactobacillus, Lactococcus, Enterococcus, Bifidobacterium, Pediococcus, Propionibacterium, Streptococcus, and Saccharomyces cerevisiae) for heavy metals and mycotoxins bioremoval are described. Additionally, the bioremoval mechanism and the effect of some factors in bioremoval efficiency are explained. Finally, the investigations about probiotic and contaminant stability are mentioned. It is worth mentioning that this review article can be exerted in different food and beverage industries to eliminate the heavy metals and mycotoxins in foodstuffs.
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Affiliation(s)
- Ramona Massoud
- Department of Food and Technology, Standard Organization, Tehran, Iran
| | - Alaleh Zoghi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Zhang B, Liang H, Huang K, Li J, Xu D, Huang C, Li Y. Cardiotoxicity of patulin was found in H9c2 cells. Toxicon 2021; 207:21-30. [PMID: 34929212 DOI: 10.1016/j.toxicon.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 12/27/2022]
Abstract
Patulin (PAT) is a kind of mycotoxins that is universally found at rotten fruits, especially apples and apple products. Previous studies have shown that PAT has hepatotoxicity and nephrotoxicity. However, cardiotoxicity of PAT is rarely reported. Present study aimed at investigate the cardiotoxicity and relevant mechanisms of PAT on H9c2 cells. Cytotoxicity of PAT were evaluated by MTT assay and LDH. Hoechst 33258 staining was used to examine the nuclear morphology and AV/PI double staining was employed for apoptosis on H9c2 cells. Expression level of Caspase-3, Caspase-9, Bax, Bcl-2 were quantified to verify the potential mechanism of mitochondrial apoptosis pathway. The tumor necrosis factor alpha (TNF-α), interleukin-1β (IL-1β), and interleukin 6 (IL-6) were quantified to determine the inflammatory response by using ELISA assay. ROS, SOD, MDA, GSH levels were measured to determine the oxidative stress status. Results demonstrated that PAT significantly induced cell injury, as evidenced by the down-regulated of cell viability, and the increase of LDH release. Hoesst33258 staining and flow cytometry showed that apoptosis rate was elevated by PAT. PAT treatment up-regulated the expression of Caspase-3, Caspase-9, Bax level and down-regulated the expression of Bcl-2 level. TNF-α, IL-1β, IL-6 levels showed that PAT increased the pro-inflammatory response. As PAT concentration increased, intracellular MDA, ROS content were elevated, while GSH content and the activity of SOD were significantly decreased. Thus, it is concluded that PAT may induce apoptosis of H9c2 cells through oxidative stress.
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Affiliation(s)
- Baigang Zhang
- Life Science and Engineering, Lanzhou University of Technology, Gansu, Lanzhou, 730050, China
| | - Hairong Liang
- Life Science and Engineering, Lanzhou University of Technology, Gansu, Lanzhou, 730050, China
| | - Ke Huang
- School of Basic Medical Sciences, Lanzhou University, Gansu, Lanzhou, 730050, China; School/Hospital of Stomatology, Lanzhou University, Gansu, Lanzhou, 730050, China
| | - Jinliang Li
- Life Science and Engineering, Lanzhou University of Technology, Gansu, Lanzhou, 730050, China
| | - Dongmei Xu
- Life Science and Engineering, Lanzhou University of Technology, Gansu, Lanzhou, 730050, China
| | - Chenghui Huang
- Life Science and Engineering, Lanzhou University of Technology, Gansu, Lanzhou, 730050, China
| | - Yi Li
- School/Hospital of Stomatology, Lanzhou University, Gansu, Lanzhou, 730050, China.
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Transcriptomic analysis reveals the metabolic mechanism of patulin by Saccharomyces cerevisiae during fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111808] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Zoghi A, Darani KK, Hekmatdoost A. Effects of Pretreatments on Patulin Removal from Apple Juices Using Lactobacilli: Binding Stability in Simulated Gastrointestinal Condition and Modeling. Probiotics Antimicrob Proteins 2021; 13:135-145. [PMID: 32572682 DOI: 10.1007/s12602-020-09666-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Recently, researchers have reported the presence of patulin as a mycotoxin in commercial apple products, especially apple juices. The aim of this study was to assess adsorption of patulin from artificially contaminated apple juice using two lactic acid bacteria (LAB) strains of Lactobacillus acidophilus ATCC 4356 and Lactobacillus plantarum ATCC 8014. Furthermore, effects of five physical and chemical pretreatments on the patulin adsorption were investigated. Results demonstrated that patulin adsorption abilities of both strains increased with NaOH pretreatment but decreased after autoclaving. The NaOH-treated L. plantarum ATCC 8014 showed the best removal rate (59.74%) after 48 h of refrigerated storage, compared with the NaOH-treated L. acidophilus ATCC 4356 (52.36%). Moreover, stability of the LAB-patulin complex was assessed in simulated gastrointestinal tract conditions and a low quantity of patulin was released into the solution. The patulin adsorption process by NaOH-treated L. plantarum ATCC 8014 followed Freundlich isotherm model and pseudo-second-order kinetic model. Fourier transform infrared spectroscopy showed that polysaccharide and protein components of the L. plantarum ATCC 8014 cell wall played key roles in patulin adsorption. The major functional groups of the cell wall that were involved in adsorbing patulin included -OH/-NH, -CH2, C=O, and C-O groups. The current results suggest that NaOH-treated L. plantarum ATCC 8014 cells include the potential to detoxify patulin-contaminated apple juices.
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Affiliation(s)
- Alaleh Zoghi
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, P.O. Box 193954741, Tehran, Iran
| | - Kianoush Khosravi Darani
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, P.O. Box 193954741, Tehran, Iran.
| | - Azita Hekmatdoost
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Zhong L, Carere J, Mats L, Lu Z, Lu F, Zhou T. Formation of glutathione patulin conjugates associated with yeast fermentation contributes to patulin reduction. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107334] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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10
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Critical Assessment of Mycotoxins in Beverages and Their Control Measures. Toxins (Basel) 2021; 13:toxins13050323. [PMID: 33946240 PMCID: PMC8145492 DOI: 10.3390/toxins13050323] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 04/01/2021] [Accepted: 04/29/2021] [Indexed: 12/12/2022] Open
Abstract
Mycotoxins are secondary metabolites of filamentous fungi that contaminate food products such as fruits, vegetables, cereals, beverages, and other agricultural commodities. Their occurrence in the food chain, especially in beverages, can pose a serious risk to human health, due to their toxicity, even at low concentrations. Mycotoxins, such as aflatoxins (AFs), ochratoxin A (OTA), patulin (PAT), fumonisins (FBs), trichothecenes (TCs), zearalenone (ZEN), and the alternaria toxins including alternariol, altenuene, and alternariol methyl ether have largely been identified in fruits and their derived products, such as beverages and drinks. The presence of mycotoxins in beverages is of high concern in some cases due to their levels being higher than the limits set by regulations. This review aims to summarize the toxicity of the major mycotoxins that occur in beverages, the methods available for their detection and quantification, and the strategies for their control. In addition, some novel techniques for controlling mycotoxins in the postharvest stage are highlighted.
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11
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Fan YH, Shen YL, Lin ZW, Zhou Y, Ye BC. Key role of exopolysaccharide on di-butyl phthalate adsorbing by Lactobacillus plantarum CGMCC18980. Appl Microbiol Biotechnol 2021; 105:2587-2595. [PMID: 33666738 PMCID: PMC7954756 DOI: 10.1007/s00253-021-11145-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/14/2021] [Accepted: 01/26/2021] [Indexed: 01/27/2023]
Abstract
Abstract Plasticizers belong to hormone-like substances existing widely in the environment. According to the Environmental Protection Agency of China, they are considered to be the fourth class of toxic chemicals due to their harmful effects on normal endocrine system in human bodies. In the recent published work of our lab, Lactobacillus plantarum CGMCC18980 (strain P1) could reduce the toxicity of di-butyl phthalate (DBP) in rats effectively. The purpose of this study is to further explore the adsorption mechanism of di-butyl phthalate to L. plantarum CGMCC18980, based on optimizing the adsorption conditions. As a consequence, the adsorption effect of L. plantarum CGMCC18980 attributed to relationships between exopolysaccharide, membrane protein, and the cell wall. Experimental results demonstrated that exopolysaccharide and the cell wall were devoted to DBP binding. An obvious adsorption layer was observed outside of L. plantarum CGMCC18980 through scanning electron microscope (SEM) and transmission electron microscope (TEM). The Fourier transform infrared spectroscopy (FTIR) results showed that the functional groups involved in adsorption were mainly C=O, C-N, and C-O, which related to lipids and polysaccharides. Zeta potential analysis indicated that DBP adsorption had no significant relationship with surface charge. These results revealed that exopolysaccharide may be the key factor of strain CGMCC18980 in DBP adsorption. Key points • Lactobacillus plantarum CGMCC18980 has the ability to adsorb di-butyl phthalate, reaching to 58.63%. • Exopolysaccharide is considered to play a key role in adsorption process. • Membrane protein, cell wall, and surface charge do not contribute to adsorption.
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Affiliation(s)
- Yu-Hang Fan
- Department of Food Science and Technology, School of Bioengineering, East China University of Science and Technology, Meilong RD 130, Shanghai, 200237, China
| | - Yi-Lin Shen
- Department of Food Science and Technology, School of Bioengineering, East China University of Science and Technology, Meilong RD 130, Shanghai, 200237, China
| | - Zhi-Wei Lin
- Department of Food Science and Technology, School of Bioengineering, East China University of Science and Technology, Meilong RD 130, Shanghai, 200237, China
| | - Ying Zhou
- Department of Food Science and Technology, School of Bioengineering, East China University of Science and Technology, Meilong RD 130, Shanghai, 200237, China.
| | - Bang-Ce Ye
- Lab of Biosystems and Microanalysis, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Meilong RD 130, Shanghai, 200237, China.
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Han J, Jin C, Zhong Y, Zhu J, Liu Q, Sun D, Feng J, Xia X, Peng X. Involvement of NADPH oxidase in patulin-induced oxidative damage and cytotoxicity in HEK293 cells. Food Chem Toxicol 2021; 150:112055. [PMID: 33577942 DOI: 10.1016/j.fct.2021.112055] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 01/18/2021] [Accepted: 02/05/2021] [Indexed: 01/09/2023]
Abstract
Patulin (PAT) is a kind of mycotoxins that commonly found in decayed fruits and their products. Our previous studies have shown that PAT induced cell apoptosis and the overproduction of reactive oxygen species (ROS) in human embryonic kidney (HEK293) cells. The present study aimed to further investigate the functional role of NADPH oxidase, one of the main cellular sources of ROS, in PAT-induced apoptosis and oxidative damage in HEK293 cells. We demonstrated that the protein and mRNA expression levels of NADPH oxidase catalytic subunit NOX2 and regulatory subunit p47phox were up-regulated under PAT stress. Inhibiting of NADPH oxidase with the specific antagonist diphenyleneiodonium (DPI) suppressed cytotoxicity and apoptosis induced by PAT as evidenced by the increase of cell viability, the decrease of LDH release and the inhibition of caspase activities. Furthermore, DPI re-established mitochondrial membrane potential (MMP) and enhanced cellular ATP content. Importantly, DPI supplementation elevated endogenous GSH contents as well as the ratio of GSH/GSSG. Meanwhile, the antioxidant-enzyme activities of GPx, GR, CAT and SOD were significantly promoted. Collectively, our results suggested that NADPH oxidase played a critical role in PAT-induced nephrotoxicity, and inhibition of NADPH oxidase by DPI attenuated cell injury and apoptosis via regulation of oxidative damage.
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Affiliation(s)
- Jiahui Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Chengni Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Yujie Zhong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Jiachang Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Qi Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Dianjun Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Jiayu Feng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Xiaodong Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Xiaoli Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
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Wang X, Han Y, Zhang L, Ge Z, Liu M, Zhao G, Zong W. Removal of Alternaria mycotoxins from aqueous solution by inactivated yeast powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5182-5190. [PMID: 32519761 DOI: 10.1002/jsfa.10567] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 05/29/2020] [Accepted: 06/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Alternariol (AOH) and alternariol monomethyl ether (AME), produced by Alternaria spp., are the two mycotoxins with the highest outbreak rates in food systems. The purpose of this study was to investigate the removal of AOH and AME from aqueous solutions by inactivated yeast cells. The effects of strains, yeast powder amount, temperature, and pH were evaluated. The kinetics of AOH and AME adsorption on inactivated yeast cells was fitted with four models and a release assay was carried out. RESULTS All three tested yeasts could remove AOH and AME. GIM 2.119 was the most effective strain. The reduction rate of both AOH and AME could be as much as 100% with 40 g‧L-1 of yeast powder. For both mycotoxins, pH = 9 was the best environment for toxin removal. The pseudo-second-order kinetic model was the best model, with R2 ranging from 0.989 to 0.999. However, the R2 of the pseudo-first-order and Elovich models was also relatively high. Alternariol and AME could be partially eluted by methanol and acetonitrile. CONCLUSION The inactivated yeast cells could effectively remove AOH and AME. This was best fitted by the pseudo-second-order model. The release assay suggested that the adsorption of Alternaria mycotoxins was partially reversible. The results of this study provide a theoretical basis for the removal of Alternaria mycotoxins from food systems and are useful for the investigation of the mechanisms involved in mycotoxin adsorption by inactivated yeast cells. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyuan Wang
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Henan, China
| | - Yike Han
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, China
| | - Lihua Zhang
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Henan, China
| | - Zhenzhen Ge
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Henan, China
| | - Mengpei Liu
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Henan, China
| | - Guangyuan Zhao
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Henan, China
| | - Wei Zong
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Henan, China
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14
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Wei C, Yu L, Qiao N, Zhao J, Zhang H, Zhai Q, Tian F, Chen W. Progress in the distribution, toxicity, control, and detoxification of patulin: A review. Toxicon 2020; 184:83-93. [DOI: 10.1016/j.toxicon.2020.05.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 04/24/2020] [Accepted: 05/15/2020] [Indexed: 01/09/2023]
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15
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Ngolong Ngea GL, Yang Q, Castoria R, Zhang X, Routledge MN, Zhang H. Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods. Compr Rev Food Sci Food Saf 2020; 19:2447-2472. [PMID: 33336983 DOI: 10.1111/1541-4337.12599] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 06/13/2020] [Accepted: 06/16/2020] [Indexed: 01/09/2023]
Abstract
Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit-based products. Therefore, accurate and effective testing is necessary to enable producers to comply with regulations and promote food safety. Traditional approaches involving the use of chemical compounds or physical treatments in food have provided practical methods that have been used to date. However, growing concerns about environmental and health problems associated with these approaches call for new alternatives. In contrast, recent advances in biotechnology have revolutionized the understanding of living organisms and brought more effective biological tools. This review, therefore, focuses on the study of biotechnology approaches for the detection, control, and mitigation of PAT in food. Future aspects of biotechnology development to overcome the food safety problem posed by PAT were also examined. We find that biotechnology advances offer novel, more effective, and environmental friendly approaches for the control and elimination of PAT in food compared to traditional methods. Biosensors represent the future of PAT detection and use biological tools such as aptamer, enzyme, and antibody. PAT prevention strategies include microbial biocontrol, the use of antifungal biomolecules, and the use of microorganisms in combination with antifungal molecules. PAT detoxification aims at the breakdown and removal of PAT in food by using enzymes, microorganisms, and various adsorbent biopolymers. Finally, biotechnology advances will be dependent on the understanding of fundamental biology of living organisms regarding PAT synthesis and resistance mechanisms.
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Affiliation(s)
- Guillaume Legrand Ngolong Ngea
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Institute of Fisheries Sciences, University of Douala, Douala, Cameroon
| | - Qiya Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Raffaello Castoria
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Department of Agricultural, Environmental and Food Sciences, Università degli Studi del Molise, Campobasso, Italy
| | - Xiaoyun Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Michael N Routledge
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Leeds Institute of Cardiovascular and Metabolic Medicine, School of Medicine, University of Leeds, Leeds, UK
| | - Hongyin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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16
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Biosorption of Cd2+ and Pb2+ from apple juice by the magnetic nanoparticles functionalized lactic acid bacteria cells. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106916] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Dias JV, da Silva RC, Pizzutti IR, dos Santos ID, Dassi M, Cardoso CD. Patulin in apple and apple juice: Method development, validation by liquid chromatography-tandem mass spectrometry and survey in Brazilian south supermarkets. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103242] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Ribeiro VR, Fernandes IDAA, Mari IP, Stafussa AP, Rossetto R, Maciel GM, Haminiuk CWI. Bringing together Saccharomyces cerevisiae and bioactive compounds from plants: A new function for a well-known biosorbent. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103433] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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19
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Alvarez A, Gelezoglo R, Garmendia G, González ML, Magnoli AP, Arrarte E, Cavaglieri LR, Vero S. Role of Antarctic yeast in biocontrol of Penicillium expansum and patulin reduction of apples. ACTA ACUST UNITED AC 2019. [DOI: 10.1007/s42398-019-00081-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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20
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Sajid M, Mehmood S, Yuan Y, Yue T. Mycotoxin patulin in food matrices: occurrence and its biological degradation strategies. Drug Metab Rev 2019; 51:105-120. [PMID: 30857445 DOI: 10.1080/03602532.2019.1589493] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Patulin is a mycotoxin produced by a number of filamentous fungal species. It is a polyketide secondary metabolite which can gravely cause human health problems and food safety issues. This review deals with the occurrence of patulin in major food commodities from 2008 to date, including historical aspects, source, occurrence, regulatory limits and its toxicity. Most importantly, an overview of the recent research progress about the biodegradation strategies for contaminated food matrices is provided. The physical and chemical approaches have some drawbacks such as safety issues, possible losses in the nutritional quality, chemical hazards, limited efficacy, and high cost. The biological decontamination based on elimination or degradation of patulin using yeast, bacteria, and fungi has shown good results and it seems to be attractive since it works under mild and environment-friendly conditions. Further studies are needed to make clear the detoxification pathways by available potential biosorbents and to determine the practical applications of these methods at a commercial level to remove patulin from food products with special reference to their effects on sensory characteristics of foods.
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Affiliation(s)
- Marina Sajid
- a College of Food Science and Engineering , Northwest A&F University , Yangling , China.,b Laboratory of Quality & Safety Risk Assessment for Agro Products (Yangling), Ministry of Agriculture , Yangling , China.,c National Engineering Research Center of Agriculture Integration Test (Yangling) , Yangling , China
| | - Sajid Mehmood
- d State Key Laboratory of Crop Stress Biology for Arid Areas, College of Plant Protection , Northwest A&F University , Yangling , China
| | - Yahong Yuan
- a College of Food Science and Engineering , Northwest A&F University , Yangling , China.,b Laboratory of Quality & Safety Risk Assessment for Agro Products (Yangling), Ministry of Agriculture , Yangling , China.,c National Engineering Research Center of Agriculture Integration Test (Yangling) , Yangling , China
| | - Tianli Yue
- a College of Food Science and Engineering , Northwest A&F University , Yangling , China.,b Laboratory of Quality & Safety Risk Assessment for Agro Products (Yangling), Ministry of Agriculture , Yangling , China.,c National Engineering Research Center of Agriculture Integration Test (Yangling) , Yangling , China
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21
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Zoghi A, Khosravi-Darani K, Sohrabvandi S, Attar H. Patulin removal from synbiotic apple juice using Lactobacillus plantarum ATCC 8014. J Appl Microbiol 2019; 126:1149-1160. [PMID: 30520191 DOI: 10.1111/jam.14172] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 11/07/2018] [Accepted: 11/23/2018] [Indexed: 11/29/2022]
Abstract
AIMS The aim of this study was to evaluate the elimination of patulin (PAT) by Lactobacillus plantarum ATCC 8014 from artificially contaminated apple juice and its dependence on prebiotic, citric acid and ascorbic acid content. METHODS AND RESULTS A central composite design was used for studying each of the three factors at five levels to find the optimum concentrations. The results showed that inserting 2·3% (w/v) fructooligosaccharide, 213 mg l-1 ascorbic acid and 1·4 g l-1 citric acid to apple juice with inoculating 3·6 × 1011 CFU per ml, L. plantarum improved the efficiency of PAT removal to 95·91% during 6 weeks cold storage. SDS-PAGE of cell surface proteins of probiotics revealed that surface layer proteins have an important role in PAT removal from apple juice. No significant difference was observed in the flavour and colour of the optimized synbiotic apple juice and in the control sample until 3 weeks of cold storage. CONCLUSION Lactobacillus plantarum ATCC 8014 is capable of PAT removal from artificially contaminated synbiotic apple juice. SIGNIFICANCE AND IMPACT OF THE STUDY Synbiotic apple juice artificially contaminated with PAT will be safe for consumers after the first day of probiotic inoculation; and surface layer proteins of probiotic cells are responsible for PAT removal.
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Affiliation(s)
- A Zoghi
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - K Khosravi-Darani
- Faculty of Food and Nutrition Sciences, Research Department of Food Technology, National Nutrition and food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - S Sohrabvandi
- Faculty of Food and Nutrition Sciences, Research Department of Food Technology, National Nutrition and food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - H Attar
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
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22
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Erdoğan A, Ghimire D, Gürses M, Çetin B, BARAN A. Meyve Sularında Patulin Kirlenmesi ve Kontrol Önlemleri. ACTA ACUST UNITED AC 2018. [DOI: 10.31590/ejosat.434750] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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23
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Zhong L, Carere J, Lu Z, Lu F, Zhou T. Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies. Toxins (Basel) 2018; 10:E475. [PMID: 30445713 PMCID: PMC6267208 DOI: 10.3390/toxins10110475] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 11/09/2018] [Accepted: 11/09/2018] [Indexed: 01/09/2023] Open
Abstract
Apples and apple-based products are among the most popular foods around the world for their delightful flavors and health benefits. However, the commonly found mold, Penicillium expansum invades wounded apples, causing the blue mold decay and ensuing the production of patulin, a mycotoxin that negatively affects human health. Patulin contamination in apple products has been a worldwide problem without a satisfactory solution yet. A comprehensive understanding of the factors and challenges associated with patulin accumulation in apples is essential for finding such a solution. This review will discuss the effects of the pathogenicity of Penicillium species, quality traits of apple cultivars, and environmental conditions on the severity of apple blue mold and patulin contamination. Moreover, beyond the complicated interactions of the three aforementioned factors, patulin control is also challenged by the lack of reliable detection methods in food matrices, as well as unclear degradation mechanisms and limited knowledge about the toxicities of the metabolites resulting from the degradations. As apple-based products are mainly produced with stored apples, pre- and post-harvest strategies are equally important for patulin mitigation. Before storage, disease-resistance breeding, orchard-management, and elicitor(s) application help control the patulin level by improving the storage qualities of apples and lowering fruit rot severity. From storage to processing, patulin mitigation strategies could benefit from the optimization of apple storage conditions, the elimination of rotten apples, and the safe and effective detoxification or biodegradation of patulin.
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Affiliation(s)
- Lei Zhong
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Xuanwu District, Nanjing 210095, China.
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
| | - Jason Carere
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Xuanwu District, Nanjing 210095, China.
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Xuanwu District, Nanjing 210095, China.
| | - Ting Zhou
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
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24
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Diao E, Hou H, Hu W, Dong H, Li X. Removing and detoxifying methods of patulin: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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25
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Gonçalves BL, Coppa CFSC, Neeff DVD, Corassin CH, Oliveira CAF. Mycotoxins in fruits and fruit-based products: occurrence and methods for decontamination. TOXIN REV 2018. [DOI: 10.1080/15569543.2018.1457056] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Bruna Leonel Gonçalves
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil
| | | | - Diane Valganon de Neeff
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil
| | - Carlos Humberto Corassin
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil
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26
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Liu B, Peng X, Meng X. Effective Biodegradation of Mycotoxin Patulin by Porcine Pancreatic Lipase. Front Microbiol 2018; 9:615. [PMID: 29686653 PMCID: PMC5900021 DOI: 10.3389/fmicb.2018.00615] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2017] [Accepted: 03/16/2018] [Indexed: 11/13/2022] Open
Abstract
Patulin is a common contaminant in fruits and vegetables, which is difficult to remove. In this study, the biodegradation of patulin using porcine pancreatic lipase (PPL) was investigated. The method of HPLC was used to analyze the concentration of patulin. Batch degradation experiments were performed to illustrate the effect of PPL amount, pH, temperature, contact time, and initial concentration. Besides, the degradation product of patulin was characterized by full wavelength scanning and MS technologies. The results showed that the optimum degradation conditions of PPL for patulin was observed at pH 7.5, 40°C for 48 h. The percentage of degradation could reach above 90%. The structure of degradable product of patulin was inferred by the molecular weight 159.0594, named C7H11O4+. It indicated that PPL was effective for the degradation of patulin in fruits and vegetables juice.
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Affiliation(s)
| | | | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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27
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Ge N, Xu J, Peng B, Pan S. Adsorption mechanism of tenuazonic acid using inactivated lactic acid bacteria. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.07.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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Guo C, Guo M, Zhang S, Qin D, Yang Y, Li M. Assessment of patulin adsorption efficacy from aqueous solution by water‐insoluble corn flour. J Food Saf 2017. [DOI: 10.1111/jfs.12397] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Caixia Guo
- College of Life ScienceShanxi UniversityTaiyuan China
| | - Meng Guo
- College of Life ScienceShanxi UniversityTaiyuan China
| | | | - Dandan Qin
- College of Life ScienceShanxi UniversityTaiyuan China
| | - Yingjuan Yang
- College of Life ScienceShanxi UniversityTaiyuan China
| | - Meiping Li
- College of Life ScienceShanxi UniversityTaiyuan China
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29
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Zoghi A, Khosravi-Darani K, Sohrabvandi S, Attar H, Alavi SA. Effect of probiotics on patulin removal from synbiotic apple juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2601-2609. [PMID: 27785791 DOI: 10.1002/jsfa.8082] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2015] [Revised: 07/09/2016] [Accepted: 10/07/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Studies have reported the occurrence of the mycotoxin patulin in apple products. The aim of this study was to produce synbiotic apple juice and investigate the detoxification of patulin by Lactobacillus acidophilus and Lactobacillus plantarum as probiotic strains. The impact of seven process variables on efficiency of toxin removal was investigated using Plackett-Burman design and presence of the surface-layer proteins as binding site of probiotics to patulin was confirmed during 6 weeks of cold storage. RESULTS Results showed that the removal of patulin by probiotic bacteria from apple juice depends significantly (P < 0.05) on the fructooligosaccharide content (as a prebiotic), concentration of patulin and the addition of ascorbic acid. Sodium dodecyl sulfate polyacrylamide gel electrophoresis of cell surface proteins of probiotic strains revealed that surface layer proteins have an important role in patulin removal from apple juice. In the best conditions, 91.23% of initial patulin concentration was removed from juice during 6 weeks refrigerated storage. No significant difference was observed in organoleptic properties of the synbiotic apple juice and raw sample. CONCLUSION In the best condition reported in this study, contaminated synbiotic apple juice by patulin will be safe for consumers after the first day of probiotic inoculation. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Alaleh Zoghi
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
| | - Sara Sohrabvandi
- Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
| | - Hosein Attar
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Sayed Abolhasan Alavi
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Jamil TS, Abbas H, Nasr RA, El-Kady AA, Ibrahim MI. Detoxification of aflatoxin B 1 using nano-sized Sc-doped SrTi 0.7 Fe 0.3 O 3 under visible light. J Photochem Photobiol A Chem 2017. [DOI: 10.1016/j.jphotochem.2017.03.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Pang XN, Li ZJ, Chen JY, Gao LJ, Han BZ. A Comprehensive Review of Spirit Drink Safety Standards and Regulations from an International Perspective. J Food Prot 2017; 80:431-442. [PMID: 28207306 DOI: 10.4315/0362-028x.jfp-16-319] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Standards and regulations related to spirit drinks have been established by different countries and international organizations to ensure the safety and quality of spirits. Here, we introduce the principles of food safety and quality standards for alcoholic beverages and then compare the key indicators used in the distinct standards of the Codex Alimentarius Commission, the European Union, the People's Republic of China, the United States, Canada, and Australia. We also discuss in detail the "maximum level" of the following main contaminants of spirit drinks: methanol, higher alcohols, ethyl carbamate, hydrocyanic acid, heavy metals, mycotoxins, phthalates, and aldehydes. Furthermore, the control measures used for potential hazards are introduced. Harmonization of the current requirements based on comprehensive scope analysis and the risk assessment approach will enhance both the trade and quality of distilled spirits. This review article provides valuable information that will enable producers, traders, governments, and researchers to increase their knowledge of spirit drink safety requirements, control measures, and research trends.
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Affiliation(s)
- Xiao-Na Pang
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
| | - Zhao-Jie Li
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
| | - Jing-Yu Chen
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
| | - Li-Juan Gao
- Department of Biotechnology, Beijing Center for Physical and Chemical Analysis, No. 27 North Xisanhuan Road, Beijing 100089, People's Republic of China
| | - Bei-Zhong Han
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
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Petruzzi L, Corbo MR, Sinigaglia M, Bevilacqua A. Ochratoxin A Removal by Yeasts after Exposure to Simulated Human Gastrointestinal Conditions. J Food Sci 2016; 81:M2756-M2760. [DOI: 10.1111/1750-3841.13518] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2015] [Accepted: 09/04/2016] [Indexed: 01/13/2023]
Affiliation(s)
- Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
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33
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Peng X, Liu B, Chen W, Li X, Wang Q, Meng X, Wang D. Effective biosorption of patulin from apple juice by cross-linked xanthated chitosan resin. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.11.039] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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35
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Wang L, Wang Z, Yuan Y, Cai R, Niu C, Yue T. Identification of Key Factors Involved in the Biosorption of Patulin by Inactivated Lactic Acid Bacteria (LAB) Cells. PLoS One 2015; 10:e0143431. [PMID: 26581099 PMCID: PMC4651504 DOI: 10.1371/journal.pone.0143431] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Accepted: 11/04/2015] [Indexed: 11/19/2022] Open
Abstract
The purpose of this study was to identify the key factors involved in patulin adsorption by heat-inactivated lactic acid bacteria (LAB) cells. For preventing bacterial contamination, a sterilization process was involved in the adsorption process. The effects of various physical, chemical, and enzymatic pre-treatments, simultaneous treatments, and post-treatments on the patulin adsorption performances of six LAB strains were evaluated. The pre-treated cells were characterized by scanning electron microscopy (SEM). Results showed that the removal of patulin by viable cells was mainly based on adsorption or degradation, depending on the specific strain. The adsorption abilities were widely increased by NaOH and esterification pre-treatments, and reduced by trypsin, lipase, iodate, and periodate pre-treatments. Additionally, the adsorption abilities were almost maintained at pH 2.2-4.0, and enhanced significantly at pH 4.0-6.0. The effects of sodium and magnesium ions on the adsorption abilities at pH 4 were slight and strain-specific. A lower proportion of patulin was released from the strain with higher adsorption ability. Analyses revealed that the physical structure of peptidoglycan was not a principal factor. Vicinal OH and carboxyl groups were not involved in patulin adsorption, while alkaline amino acids, thiol and ester compounds were important for patulin adsorption. Additionally, besides hydrophobic interaction, electrostatic interaction also participated in patulin adsorption, which was enhanced with the increase in pH (4.0-6.0).
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Affiliation(s)
- Ling Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Chen Niu
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
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Farbo MG, Urgeghe PP, Fiori S, Marceddu S, Jaoua S, Migheli Q. Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads. Int J Food Microbiol 2015; 217:29-34. [PMID: 26485316 DOI: 10.1016/j.ijfoodmicro.2015.10.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Revised: 09/27/2015] [Accepted: 10/12/2015] [Indexed: 11/19/2022]
Abstract
Grape juice can be easily contaminated with ochratoxin A (OTA), one of the known mycotoxins with the greatest public health significance. Among the different approaches to decontaminate juice from this mycotoxin, microbiological methods proved efficient, inexpensive and safe, particularly the use of yeast or yeast products. To ascertain whether immobilisation of the yeast biomass would lead to successful decontamination, alginate beads encapsulating Candida intermedia yeast cells were used in our experiments to evaluate their OTA-biosorption efficacy. Magnetic calcium alginate beads were also prepared by adding magnetite in the formulation to allow fast removal from the aqueous solution with a magnet. Calcium alginate beads were added to commercial grape juice spiked with 20 μg/kg OTA and after 48 h of incubation a significant reduction (>80%), of the total OTA content was achieved, while in the subsequent phases (72-120 h) OTA was slowly released into the grape juice by alginate beads. Biosorption properties of alginate-yeast beads were tested in a prototype bioreactor consisting in a glass chromatography column packed with beads, where juice amended with OTA was slowly flowed downstream. The adoption of an interconnected scaled-up bioreactor as an efficient and safe tool to remove traces of OTA from liquid matrices is discussed.
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Affiliation(s)
- Maria Grazia Farbo
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy; Unità di ricerca Istituto Nazionale di Biostrutture e Biosistemi, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy
| | - Pietro Paolo Urgeghe
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy
| | - Stefano Fiori
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy; Unità di ricerca Istituto Nazionale di Biostrutture e Biosistemi, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy
| | - Salvatore Marceddu
- Istituto CNR di Scienze delle Produzioni Alimentari, UOS Sassari, Traversa La Crucca 3, I-07100 Sassari, Italy
| | - Samir Jaoua
- Department of Biological & Environmental Sciences, College of Arts and Sciences, Qatar University, P.O. Box: 2713, Doha, Qatar
| | - Quirico Migheli
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy; Unità di ricerca Istituto Nazionale di Biostrutture e Biosistemi, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy.
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37
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Assessment of food processing and pharmaceutical industrial wastes as potential biosorbents: a review. BIOMED RESEARCH INTERNATIONAL 2014; 2014:146769. [PMID: 25110656 PMCID: PMC4109414 DOI: 10.1155/2014/146769] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 06/03/2014] [Accepted: 06/03/2014] [Indexed: 12/02/2022]
Abstract
There is a growing need for the use of low-cost and ecofriendly adsorbents in water/wastewater treatment applications. Conventional adsorbents as well as biosorbents from different natural and agricultural sources have been extensively studied and reviewed. However, there is a lack of reviews on biosorption utilizing industrial wastes, particularly those of food processing and pharmaceuticals. The current review evaluates the potential of these wastes as biosorbents for the removal of some hazardous contaminants. Sources and applications of these biosorbents are presented, while factors affecting biosorption are discussed. Equilibrium, kinetics, and mechanisms of biosorption are also reviewed. In spite of the wide spread application of these biosorbents in the treatment of heavy metals and dyes, more research is required on other classes of pollutants. In addition, further work should be dedicated to studying scaling up of the process and its economic feasibility. More attention should also be given to enhancing mechanical strength, stability, life time, and reproducibility of the biosorbent. Environmental concerns regarding disposal of consumed biosorbents should be addressed by offering feasible biosorbent regeneration or pollutant immobilization options.
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