1
|
Jiang Y, Wu Y, Zheng X, Yu T, Yan F. Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e70044. [PMID: 39437191 DOI: 10.1111/1541-4337.70044] [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: 06/20/2024] [Revised: 09/13/2024] [Accepted: 09/29/2024] [Indexed: 10/25/2024]
Abstract
Patulin, a fungal secondary metabolite with multiple toxicities, is widely existed in a variety of fruits and their products. This not only causes significant economic losses to the agricultural and food industries but also poses a serious threat to human health. Conventional techniques mainly involved physical and chemical methods present several challenges include incomplete patulin degradation, high technical cost, and fruit quality decline. In comparison, removal of mycotoxin through biodegradation is regarded as a greener and safer strategy which has become popular research. Among them, yeast has a unique advantage in detoxification effect and application, which has attracted our attention. Therefore, this review provides a comprehensive account of the yeast species that can degrade patulin, degradation mechanism, current application status, and future challenges. Yeasts can efficiently convert patulin into nontoxic or low-toxic substances through biodegradation. Alternatively, it can use physical adsorption, which has the advantages of safety, high efficiency, and environmental friendliness. Nevertheless, due to the inherent complexity of the production environment, the sole utilization of yeast as a control agent remains inherently unstable and challenging to implement on a large scale in a practical manner. Integration control, enhancement of yeast resilience, improvement of yeast cell wall adsorption capacity, and research on additional patulin-degrading enzymes will facilitate the practical application of this approach. Furthermore, we analyzed the feasibility of the yeast commercial application in patulin reduction and provided suggestions on how to enhance its commercial value, which is of great significance for the control of mycotoxins in food products.
Collapse
Affiliation(s)
- Yiwei Jiang
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yalan Wu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xiaodong Zheng
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Ting Yu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Fujie Yan
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| |
Collapse
|
2
|
Zhang Y, Zhang X, Zhao Q, Gurusamy S, Lu Y, Chen X, Yang Q, Zeng K, Li Y, Liu X, Zhang H. Immobilization of aldo-keto reductase on dopamine/polyethyleneimine functionalized magnetic cellulose nanocrystals to enhance the detoxification of patulin in fresh pear juice. Int J Biol Macromol 2024; 278:134689. [PMID: 39142475 DOI: 10.1016/j.ijbiomac.2024.134689] [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: 05/26/2024] [Revised: 08/04/2024] [Accepted: 08/10/2024] [Indexed: 08/16/2024]
Abstract
Patulin (PAT) is a highly toxic mycotoxin, which can contaminate fruits and their products and cause harm to human health. Cellulose nanocrystals (CNCs) were functionalized by magnetite nanoparticles, dopamine (DA) and polyethyleneimine (PEI) to form a multifunctional nanocarrier (DA/PEI@Fe3O4/CNCs) for immobilizing aldo-keto reductase (MgAKR) to degrade PAT. The MgAKR-DA/PEI@Fe3O4/CNCs were reusable and environmentally friendly due to its surface area, high magnetization value, and oxygen/amine function. The immobilization method significantly improved reusability, resistance to proteolysis, temperature stability and storage stability of MgAKR-DA/PEI@Fe3O4/CNCs. With NADPH as a coenzyme, the detoxification rate of MgAKR-DA/PEI@Fe3O4/CNCs on PAT reached 100 % in phosphate buffer and 98 % in fresh pear juice. The quality of fresh pear juice was unaffected by MgAKR-DA/PEI@Fe3O4/CNCs and could be quickly separated by magnet after detoxification, which was convenient for recycling. It has broad application prospects in the control of PAT contamination in beverage products containing fruit and vegetable ingredients.
Collapse
Affiliation(s)
- Yu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Xi Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Qianhua Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Sivaprakash Gurusamy
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Yuchun Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Xifei Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Qiya Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Kaifang Zeng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Xiaoyong Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Hongyin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
| |
Collapse
|
3
|
Song C, Xu W, Guang C, Xue T, Mu W. Identification and application of a novel patulin degrading enzyme from Cyberlindnera fabianii. Food Res Int 2024; 192:114846. [PMID: 39147475 DOI: 10.1016/j.foodres.2024.114846] [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: 04/06/2024] [Revised: 06/05/2024] [Accepted: 07/26/2024] [Indexed: 08/17/2024]
Abstract
Patulin (PAT) is a mycotoxin commonly found in fruits and vegetables, prompting the need for effective removal and detoxification methods, which have garnered significant research attention in recent years. Among these methods, the utilization of microbial-derived enzymes stands out due to their mild operating conditions, specificity in targeted functional groups, and the production of non-toxic by-products, making it a preferred degradation approach. In this study, a novel PAT-degrading enzyme derived from Cyberlindnera fabianii (Cyfa-SDR) was identified, demonstrating its highest catalytic activity at pH 7.0 and 80 °C against PAT. This temperature tolerance level represents the highest reported for PAT-degrading enzymes to date. The enzyme was further characterized as a short-chain dehydrogenase through analysis of its amino acid composition, conserved GXXXGXG motif, and dependency on NADPH. Moreover, the study evaluated the efficiency of PAT degradation by Cyfa-SDR at varying substrate and enzyme concentrations, surpassing the performance of other PAT-degrading enzymes, thus highlighting its substantial potential for the biological control of PAT. In conclusion, the enzymatic treatment using the PAT-degrading enzyme Cyfa-SDR presents a viable and promising solution for enhancing the quality and safety of fruit juice.
Collapse
Affiliation(s)
- Chenyu Song
- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Wei Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Cuie Guang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ting Xue
- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China.
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
4
|
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.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Peng Song
- College of Life Sciences, Liaocheng University, Liaocheng, China
| |
Collapse
|
5
|
Ning M, Guo P, Qi J, Cui Y, Wang K, Du G, Wang Z, Yuan Y, Yue T. Detoxification of Mycotoxin Patulin by the Yeast Kluyveromyces marxianus YG-4 in Apple Juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12798-12809. [PMID: 38772384 DOI: 10.1021/acs.jafc.4c02963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2024]
Abstract
Patulin (PAT) is a mycotoxin produced by Penicillium species, which often contaminates fruit and fruit-derived products, posing a threat to human health and food safety. This work aims to investigate the detoxification of PAT by Kluyveromyces marxianus YG-4 (K. marxianus YG-4) and its application in apple juice. The results revealed that the detoxification effect of K. marxianus YG-4 on PAT includes adsorption and degradation. The adsorption binding sites were polysaccharides, proteins, and some lipids on the cell wall of K. marxianus YG-4, and the adsorption groups were hydroxyl groups, amino acid side chains, carboxyl groups, and ester groups, which were combined through strong forces (ion interactions, electrostatic interactions, and hydrogen bonding) and not easily eluted. The degradation active substance was an intracellular enzyme, and the degradation product was desoxypatulinic acid (DPA) without cytotoxicity. K. marxianus YG-4 can also effectively adsorb and degrade PAT in apple juice. The contents of organic acids and polyphenols significantly increased after detoxification, significantly improving the quality of apple juice. The detoxification ability of K. marxianus YG-4 toward PAT would be a novel approach for the elimination of PAT contamination.
Collapse
Affiliation(s)
- Mengge Ning
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Peng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jianrui Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuanyuan Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kai Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Gengan Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| |
Collapse
|
6
|
Zhang Y, Zhao Q, Ngolong Ngea GL, Godana EA, Yang Q, Zhang H. Biodegradation of patulin in fresh pear juice by an aldo-keto reductase from Meyerozyma guilliermondii. Food Chem 2024; 436:137696. [PMID: 37862990 DOI: 10.1016/j.foodchem.2023.137696] [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: 08/28/2023] [Revised: 10/01/2023] [Accepted: 10/06/2023] [Indexed: 10/22/2023]
Abstract
Bio-enzymes have shown broad application prospects in controlling mycotoxins due to their strong specificity, fast reaction rate and mild reaction conditions. However, the number of enzymes isolated, purified and characterized to degrade patulin (PAT) is limited. We expressed an aldo-keto reductase (MgAKR) from Meyerozyma guilliermondii in Escherichia coli. The results demonstrated that the purified MgAKR could convert PAT into ascladiol in vitro with NADPH serving as a coenzyme. Adding 300 μg/mL MgAKR resulted in an 88 % reduction of PAT in fresh pear juice without affecting its quality in the biodegradation process. The site-directed mutagenesis suggested that the interaction between MgAKR and PAT occurred through the active sites of Lys242 and Leu240. This study serves as a valuable theoretical reference for the development of enzymes aimed at detoxifying PAT in fruit and their derivatives.
Collapse
Affiliation(s)
- Yu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Qianhua Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | | | - Esa Abiso Godana
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Qiya Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
| | - Hongyin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
| |
Collapse
|
7
|
He Y, Degraeve P, Oulahal N. Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods. Heliyon 2024; 10:e24929. [PMID: 38318029 PMCID: PMC10839994 DOI: 10.1016/j.heliyon.2024.e24929] [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: 12/22/2023] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Yeasts are a widespread group of microorganisms that are receiving increasing attention from scientists and industry. Their diverse biological activities and broad-spectrum antifungal activity make them promising candidates for application, especially in postharvest biocontrol of fruits and vegetables and food biopreservation. The present review focuses on recent knowledge of the mechanisms by which yeasts inhibit pathogenic fungi and/or spoilage fungi and bacteria. The main mechanisms of action of bioprotective yeasts include competition for nutrients and space, synthesis and secretion of antibacterial compounds, mycoparasitism and the secretion of lytic enzymes, biofilm formation, quorum sensing, induced systemic resistance of fruit host, as well as the production of reactive oxygen species. Preadaptation of yeasts to abiotic stresses such as cold acclimatization and sublethal oxidative stress can improve the effectiveness of antagonistic yeasts and thus more effectively play biocontrol roles under a wider range of environmental conditions, thereby reducing economic losses. Combined application with other antimicrobial substances can effectively improve the efficacy of yeasts as biocontrol agents. Yeasts show great potential as substitute for chemical additives in various food fields, but their commercialization is still limited. Hence, additional investigation is required to explore the prospective advancements of yeasts in the field of biopreservation for food.
Collapse
Affiliation(s)
- Yan He
- Université Lyon, Université Claude Bernard Lyon 1, BioDyMIA Research Unit, ISARA, 155 Rue Henri de Boissieu, F-01000, Bourg en Bresse, France
| | - Pascal Degraeve
- Université Lyon, Université Claude Bernard Lyon 1, BioDyMIA Research Unit, ISARA, 155 Rue Henri de Boissieu, F-01000, Bourg en Bresse, France
| | - Nadia Oulahal
- Université Lyon, Université Claude Bernard Lyon 1, BioDyMIA Research Unit, ISARA, 155 Rue Henri de Boissieu, F-01000, Bourg en Bresse, France
| |
Collapse
|
8
|
Yan X, Chen K, Jia H, Zhao Q, Du G, Guo Q, Chen H, Yuan Y, Yue T. Infiltration of porcine pancreatic lipase into magnetic hierarchical mesoporous UiO-66-NH 2 metal-organic frameworks for efficient detoxification of patulin from apple juice. Food Chem 2024; 431:137172. [PMID: 37603997 DOI: 10.1016/j.foodchem.2023.137172] [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: 03/12/2023] [Revised: 07/27/2023] [Accepted: 08/14/2023] [Indexed: 08/23/2023]
Abstract
Patulin (PAT) is a mycotoxin known to globally contaminate fruits. The economic losses and health hazards caused by PAT desires a safe and efficient strategy for detoxifying PAT. Here, a magnetic core-shell hierarchical mesoporous metal-organic framework (Fe3O4@HMUiO-66-NH2) was synthesized via a salt-assisted nanoemulsion guided assembly method. This mesoporous structure (centered at 4.25 nm) allowed porcine pancreatic lipase (PPL) to infiltrate into the MOF shell at an immobilized amount of 255 mg/g, providing protection for PPL and enabling rapid separation and recovery. Compared with free PPL, PPL/Fe3O4@HMUiO-66-NH2 at 70 °C possessed 4.7 folds improved thermal stability in terms of half-life. The detoxification rates of immobilized enzyme for PAT in neutral water, acidic water, and apple juice were 99.6%, 60.9%, and 52.6%, respectively. Moreover, the so designed PPL/Fe3O4@HMUiO-66-NH2 showed extraordinary storage stability, reusability, and biocompatibility. Crucially, the quality of apple juice did not change significantly after PPL/Fe3O4@HMUiO-66-NH2 treatment, which facilitated its application in apple juice. The magnetic core-shell mesoporous structure along with the revealed mechanism of immobilized enzyme detoxification of PAT provide tremendous opportunity for designing a safe and efficient PAT detoxification method.
Collapse
Affiliation(s)
- Xiaohai Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Ke Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Hang Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Qiannan Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Gengan Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Qi Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Hong Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710067, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710067, China.
| |
Collapse
|
9
|
Shi Y, Ouyang B, Zhang Y, Zhang W, Xu W, Mu W. Recent developments of mycotoxin-degrading enzymes: identification, preparation and application. Crit Rev Food Sci Nutr 2023; 64:10089-10104. [PMID: 37293851 DOI: 10.1080/10408398.2023.2220402] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Mycotoxins are secondary metabolites produced by fungi during their growth. They not only seriously affect the yield of food crops but also pose a threat to human and animal health. Physical and chemical methods have been widely used to reduce the production and accumulation of mycotoxins in the field or after harvest, but these methods have difficulty in completely removing mycotoxins while keeping the nutrients at the same time. Biodegradation methods using isolated enzymes have shown superiority and potential for modest reaction conditions, high degradation efficiency and degradation products with low toxicity. Therefore, the occurrence, chemical structures, and toxicology of six prevalent mycotoxins (deoxynivalenol, zearalenone, aflatoxin, patulin, fumonisin, and ochratoxin) were described in this manuscript. The identification and application of mycotoxin-degrading enzymes were thoroughly reviewed. It is believed that in the near future, mycotoxin-degrading enzymes are expected to be commercially developed and used in the feed and food industries.
Collapse
Affiliation(s)
- Yan Shi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Binbin Ouyang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yulei Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| |
Collapse
|
10
|
Xing M, Chen Y, Dai W, He X, Li B, Tian S. Immobilized short-chain dehydrogenase/reductase on Fe 3O 4 particles acts as a magnetically recoverable biocatalyst component in patulin bio-detoxification system. JOURNAL OF HAZARDOUS MATERIALS 2023; 448:130986. [PMID: 36860057 DOI: 10.1016/j.jhazmat.2023.130986] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/29/2023] [Accepted: 02/08/2023] [Indexed: 06/18/2023]
Abstract
Patulin is one of the most important mycotoxins that contaminates fruit-derived products and causes acute or chronic toxicity in humans. In the present study, a novel patulin-degrading enzyme preparation was developed by taking a short-chain dehydrogenase/reductase and covalently linking it to dopamine/polyethyleneimine co-deposited magnetic Fe3O4 particles. Optimum immobilization provided 63% immobilization efficiency and 62% activity recovery. Moreover, the immobilization protocol substantially improved thermal and storage stabilities, proteolysis resistance, and reusability. Using reduced nicotinamide adenine dinucleotide phosphate as a cofactor, the immobilized enzyme exhibited a detoxification rate of 100% in phosphate-buffered saline and a detoxification rate of more than 80% in apple juice. The immobilized enzyme did not cause adverse effects on juice quality and could be magnetically separated quickly after detoxification to ensure convenient recycling. Moreover, it did not exhibit cytotoxicity against a human gastric mucosal epithelial cell line at a concentration of 100 mg/L. Consequently, the immobilized enzyme as a biocatalyst had the characteristics of high efficiency, stability, safety, and easy separation, establishing the first step in building a bio-detoxification system to control patulin contamination in juice and beverage products.
Collapse
Affiliation(s)
- Mengyang Xing
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yong Chen
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
| | - Wanqin Dai
- CAS Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, China
| | - Xiao He
- CAS Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, China
| | - Boqiang Li
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
| | - Shiping Tian
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| |
Collapse
|
11
|
Zhang Y, Dhanasekaran S, Ngea GLN, Yang Q, Zhang H. Overexpression of the SDR gene improves the ability of Meyerozyma guilliermondii to degrade patulin in pears and juices. Food Chem 2023; 417:135785. [PMID: 36913869 DOI: 10.1016/j.foodchem.2023.135785] [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: 07/01/2022] [Revised: 01/23/2023] [Accepted: 02/21/2023] [Indexed: 02/27/2023]
Abstract
The intracellular enzymes of antagonistic yeast are effective in controlling patulin (PAT) contamination. However, countless enzymes that have been revealed remain functionally uncharacterized. The study built on previous transcriptomic data obtained by our research group to amplify and express a gene encoding a short-chain dehydrogenase/reductase (SDR) in Meyerozyma guilliermondii. Overexpression of SDR increased the tolerance of M. guilliermondii to PAT and the ability to degrade PAT of the intracellular enzymes. Furthermore, MgSDR-overexpressed M. guilliermondii showed higher PAT degradation in juices (apple and peach) and controlled the blue mold of pears at 20 °C and 4 °C while significantly reduced the content of PAT and the biomass of Penicillium expansum in decayed tissues than wild-type M. guilliermondii. This study provides theoretical references for the subsequent heterologous expression, formulation, and application of the SDR protein from M. guilliermondii and contributes to elucidating the PAT degradation mechanism of antagonistic yeasts.
Collapse
Affiliation(s)
- Yu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Solairaj Dhanasekaran
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | | | - Qiya Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
| | - Hongyin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
| |
Collapse
|
12
|
Adegoke TV, Yang B, Xing F, Tian X, Wang G, Tai B, Si P, Hussain S, Jahan I. Microbial Enzymes Involved in the Biotransformation of Major Mycotoxins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:35-51. [PMID: 36573671 DOI: 10.1021/acs.jafc.2c06195] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Mycotoxins, the most researched biological toxins, can contaminate food and feed, resulting in severe health implications for humans and animals. Physical, chemical, and biological techniques are used to mitigate mycotoxin contamination. The biotransformation method using whole microbial cells or isolated enzymes is the best choice to mitigate mycotoxins. Using specific enzymes may avoid the disadvantages of utilizing a full microbe, such as accidental harm to the product's organoleptic characteristics and hazardous safety features. Moreover, the degradation rates of the isolated enzymes are higher than those of the whole-cell reactions, and they are substrate-specific. Their specificity is comprehensive and is shown at the positional and/or chiral center in many circumstances. Currently, only a few enzymes of microbial origin are commercially available. Therefore, there is a need to identify more novel enzymes of microbial origin that can mitigate mycotoxins. In this review, we conducted an in-depth summary of the microbial enzymes involved in the biotransformation of mycotoxins.
Collapse
Affiliation(s)
- Tosin Victor Adegoke
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bolei Yang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fuguo Xing
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaoyu Tian
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Gang Wang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bowen Tai
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Peidong Si
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Sarfaraz Hussain
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Israt Jahan
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| |
Collapse
|
13
|
Abraham N, Chan ETS, Zhou T, Seah SYK. Microbial detoxification of mycotoxins in food. Front Microbiol 2022; 13:957148. [PMID: 36504774 PMCID: PMC9726736 DOI: 10.3389/fmicb.2022.957148] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 10/26/2022] [Indexed: 11/24/2022] Open
Abstract
Mycotoxins are toxic secondary metabolites produced by certain genera of fungi including but not limited to Fusarium, Aspergillus, and Penicillium. Their persistence in agricultural commodities poses a significant food safety issue owing to their carcinogenic, teratogenic, and immunosuppressive effects. Due to their inherent stability, mycotoxin levels in contaminated food often exceed the prescribed regulatory thresholds posing a risk to both humans and livestock. Although physical and chemical methods have been applied to remove mycotoxins, these approaches may reduce the nutrient quality and organoleptic properties of food. Microbial transformation of mycotoxins is a promising alternative for mycotoxin detoxification as it is more specific and environmentally friendly compared to physical/chemical methods. Here we review the biological detoxification of the major mycotoxins with a focus on microbial enzymes.
Collapse
Affiliation(s)
- Nadine Abraham
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada,Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
| | - Edicon Tze Shun Chan
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
| | - Ting Zhou
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
| | - Stephen Y. K. Seah
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada,*Correspondence: Stephen Y. K. Seah,
| |
Collapse
|
14
|
Liu X, Wang L, Wang S, Cai R, Yue T, Yuan Y, Gao Z, Wang Z. Detoxification of patulin in apple juice by enzymes and evaluation of its degradation products. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
15
|
Ndiaye S, Zhang M, Fall M, Ayessou NM, Zhang Q, Li P. Current Review of Mycotoxin Biodegradation and Bioadsorption: Microorganisms, Mechanisms, and Main Important Applications. Toxins (Basel) 2022; 14:729. [PMID: 36355979 PMCID: PMC9694041 DOI: 10.3390/toxins14110729] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/08/2022] [Accepted: 09/28/2022] [Indexed: 01/26/2023] Open
Abstract
Mycotoxins are secondary metabolites produced by fungi. Food/feed contamination by mycotoxins is a great threat to food safety. The contamination can occur along the food chain and can cause many diseases in humans and animals, and it also can cause economic losses. Many detoxification methods, including physical, chemical, and biological techniques, have been established to eliminate mycotoxins in food/feed. The biological method, with mycotoxin detoxification by microorganisms, is reliable, efficient, less costly, and easy to use compared with physical and chemical ones. However, it is important to discover the metabolite's toxicity resulting from mycotoxin biodegradation. These compounds can be less or more toxic than the parent. On the other hand, mechanisms involved in a mycotoxin's biological control remain still unclear. Mostly, there is little information about the method used by microorganisms to control mycotoxins. Therefore, this article presents an overview of the most toxic mycotoxins and the different microorganisms that have a mycotoxin detoxification ability. At the same time, different screening methods for degradation compound elucidation are given. In addition, the review summarizes mechanisms of mycotoxin biodegradation and gives some applications.
Collapse
Affiliation(s)
- Seyni Ndiaye
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratoire D’Analyses et D’Essai, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Fann-Dakar 5085, Senegal
| | - Minhui Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Mouhamed Fall
- Key Laboratory of Agro-Products Processing, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Beijing 100193, China
| | - Nicolas M. Ayessou
- Laboratoire D’Analyses et D’Essai, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Fann-Dakar 5085, Senegal
| | - Qi Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
| | - Peiwu Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
| |
Collapse
|
16
|
Ji J, Yu J, Ye Y, Sheng L, Fang J, Yang Y, Sun X. Biodegradation methods and product analysis of zearalenone and its future development trend: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
17
|
Dai L, Li H, Huang JW, Hu Y, He M, Yang Y, Min J, Guo RT, Chen CC. Structure-based rational design of a short-chain dehydrogenase/reductase for improving activity toward mycotoxin patulin. Int J Biol Macromol 2022; 222:421-428. [PMID: 36176222 DOI: 10.1016/j.ijbiomac.2022.09.121] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/05/2022]
Abstract
Patulin is a fatal mycotoxin that is widely detected in drinking water and fruit-derived products contaminated by diverse filamentous fungi. CgSDR from Candida guilliermondii represents the first NADPH-dependent short-chain dehydrogenase/reductase that catalyzes the reduction of patulin to the nontoxic E-ascladiol. To elucidate the catalytic mechanism of CgSDR, we solved its crystal structure in complex with cofactor and substrate. Structural analyses indicate that patulin is situated in a hydrophobic pocket adjacent to the cofactor, with the hemiacetal ring orienting toward the nicotinamide moiety of NADPH. In addition, we conducted structure-guided engineering to modify substrate-binding residue V187 and obtained variant V187F, V187K and V187W, whose catalytic activity was elevated by 3.9-, 2.2- and 1.7-fold, respectively. The crystal structures of CgSDR variants suggest that introducing additional aromatic stacking or hydrogen-bonding interactions to bind the lactone ring of patulin might account for the observed enhanced activity. These results illustrate the catalytic mechanism of SDR-mediated patulin detoxification for the first time and provide the upgraded variants that exhibit tremendous potentials in industrial applications.
Collapse
Affiliation(s)
- Longhai Dai
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Hongshan Laboratory, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, Wuhan, 430062, PR China
| | - Hao Li
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Hongshan Laboratory, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, Wuhan, 430062, PR China
| | - Jian-Wen Huang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Hongshan Laboratory, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, Wuhan, 430062, PR China
| | - Yumei Hu
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Hongshan Laboratory, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, Wuhan, 430062, PR China
| | - Min He
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Hongshan Laboratory, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, Wuhan, 430062, PR China
| | - Yu Yang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Hongshan Laboratory, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, Wuhan, 430062, PR China
| | - Jian Min
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Hongshan Laboratory, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, Wuhan, 430062, PR China
| | - Rey-Ting Guo
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Hongshan Laboratory, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, Wuhan, 430062, PR China.
| | - Chun-Chi Chen
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Hongshan Laboratory, Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, Wuhan, 430062, PR China.
| |
Collapse
|
18
|
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]
|
19
|
Lu X, He B, Liang Y, Wang J, Jiao Q, Liu Y, Guo R, Wei M, Jin H, Ren W, Suo Z. An electrochemical aptasensor based on dual-enzymes-driven target recycling strategy for patulin detection in apple juice. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
20
|
Fungal control in foods through biopreservation. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
21
|
Characterization of Two Dehydrogenases from Gluconobacter oxydans Involved in the Transformation of Patulin to Ascladiol. Toxins (Basel) 2022; 14:toxins14070423. [PMID: 35878161 PMCID: PMC9323132 DOI: 10.3390/toxins14070423] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/03/2022] [Accepted: 06/20/2022] [Indexed: 01/25/2023] Open
Abstract
Patulin is a mycotoxin that primarily contaminate apples and apple products. Whole cell or cell-free extracts of Gluconobacter oxydans ATCC 621 were able to transform patulin to E-ascladiol. Proteins from cell-free extracts were separated by anion exchange chromatography and fractions with patulin transformation activity were subjected to peptide mass fingerprinting, enabling the identification of two NADPH dependent short chain dehydrogenases, GOX0525 and GOX1899, with the requisite activity. The genes encoding these enzymes were expressed in E. coli and purified. Kinetic parameters for patulin reduction, as well as pH profiles and thermostability were established to provide further insight on the potential application of these enzymes for patulin detoxification.
Collapse
|
22
|
Nan M, Xue H, Bi Y. Contamination, Detection and Control of Mycotoxins in Fruits and Vegetables. Toxins (Basel) 2022; 14:309. [PMID: 35622556 PMCID: PMC9143439 DOI: 10.3390/toxins14050309] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/18/2022] [Accepted: 04/24/2022] [Indexed: 01/09/2023] Open
Abstract
Mycotoxins are secondary metabolites produced by pathogenic fungi that colonize fruits and vegetables either during harvesting or during storage. Mycotoxin contamination in fruits and vegetables has been a major problem worldwide, which poses a serious threat to human and animal health through the food chain. This review systematically describes the major mycotoxigenic fungi and the produced mycotoxins in fruits and vegetables, analyzes recent mycotoxin detection technologies including chromatography coupled with detector (i.e., mass, ultraviolet, fluorescence, etc.) technology, electrochemical biosensors technology and immunological techniques, as well as summarizes the degradation and detoxification technologies of mycotoxins in fruits and vegetables, including physical, chemical and biological methods. The future prospect is also proposed to provide an overview and suggestions for future mycotoxin research directions.
Collapse
Affiliation(s)
- Mina Nan
- College of Science, Gansu Agricultural University, Lanzhou 730070, China;
- Basic Experiment Teaching Center, Gansu Agricultural University, Lanzhou 730070, China
| | - Huali Xue
- College of Science, Gansu Agricultural University, Lanzhou 730070, China;
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| |
Collapse
|
23
|
Li N, Cui R, Zhang F, Meng X, Liu B. A novel enzyme from Rhodotorula mucilaginosa Aldolase: isolation, identification and degradation for patulin in apple juice. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.03.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
24
|
He Q, Liang J, Zhao Y, Yuan Y, Wang Z, Gao Z, Wei J, Yue T. Enzymatic degradation of mycotoxin patulin by an extracellular lipase from Ralstonia and its application in apple juice. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108870] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
25
|
Kumar P, Mahato DK, Gupta A, Pandhi S, Mishra S, Barua S, Tyagi V, Kumar A, Kumar M, Kamle M. Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15563] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pradeep Kumar
- Applied Microbiology Lab Department of Forestry North Eastern Regional Institute of Science and Technology Nirjuli 791109 India
| | - Dipendra Kumar Mahato
- CASS Food Research Centre School of Exercise and Nutrition Sciences Deakin University Burwood VIC 3125 Australia
| | - Akansha Gupta
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Sadhna Mishra
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
- Faculty of Agricultural Sciences GLA University Mathura 281406 India
| | - Sreejani Barua
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur‐721302 India
- Max Planck Institute for Polymer Research Ackermannweg 10 55128 Mainz Germany
| | - Vidhi Tyagi
- University School of Biotechnology Guru Gobind Singh Indraprastha University Sector 16C Dwarka New Delhi 110078 India
| | - Arvind Kumar
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai 400019 India
| | - Madhu Kamle
- Applied Microbiology Lab Department of Forestry North Eastern Regional Institute of Science and Technology Nirjuli 791109 India
| |
Collapse
|
26
|
Current and emerging tools of computational biology to improve the detoxification of mycotoxins. Appl Environ Microbiol 2021; 88:e0210221. [PMID: 34878810 DOI: 10.1128/aem.02102-21] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Abstract
Biological organisms carry a rich potential for removing toxins from our environment, but identifying suitable candidates and improving them remain challenging. We explore the use of computational tools to discover strains and enzymes that detoxify harmful compounds. In particular, we will focus on mycotoxins-fungi-produced toxins that contaminate food and feed-and biological enzymes that are capable of rendering them less harmful. We discuss the use of established and novel computational tools to complement existing empirical data in three directions: discovering the prospect of detoxification among underexplored organisms, finding important cellular processes that contribute to detoxification, and improving the performance of detoxifying enzymes. We hope to create a synergistic conversation between researchers in computational biology and those in the bioremediation field. We showcase open bioremediation questions where computational researchers can contribute and highlight relevant existing and emerging computational tools that could benefit bioremediation researchers.
Collapse
|
27
|
Piotrowska M. Microbiological Decontamination of Mycotoxins: Opportunities and Limitations. Toxins (Basel) 2021; 13:toxins13110819. [PMID: 34822603 PMCID: PMC8619243 DOI: 10.3390/toxins13110819] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/12/2021] [Accepted: 11/18/2021] [Indexed: 02/07/2023] Open
Abstract
The contamination of food and feeds with mycotoxins poses a global health risk to humans and animals, with major economic consequences. Good agricultural and manufacturing practices can help control mycotoxin contamination. Since these actions are not always effective, several methods of decontamination have also been developed, including physical, chemical, and biological methods. Biological decontamination using microorganisms has revealed new opportunities. However, these biological methods require legal regulations and more research before they can be used in food production. Currently, only selected biological methods are acceptable for the decontamination of feed. This review discusses the literature on the use of microorganisms to remove mycotoxins and presents their possible mechanisms of action. Special attention is given to Saccharomyces cerevisiae yeast and lactic acid bacteria, and the use of yeast cell wall derivatives.
Collapse
Affiliation(s)
- Małgorzata Piotrowska
- Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-530 Lodz, Poland
| |
Collapse
|
28
|
Ma K, Diao E, Zhang H, Qian S, Xie P, Mao R, Song H, Zhang L. Factors influencing the removal of patulin by cysteine. Toxicon 2021; 203:51-57. [PMID: 34626597 DOI: 10.1016/j.toxicon.2021.09.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/15/2021] [Accepted: 09/21/2021] [Indexed: 01/09/2023]
Abstract
The removal of patulin in phosphoric acid buffer solution by cysteine was investigated. Cysteine could effectively decrease the patulin concentration at high acidic condition (pH 3.0-5.0) with the help of high temperature greater than 90 °C. Three removal mechanisms of patulin by cysteine under high acidic and high temperature conditions were deduced. Reaction temperature, pH of reactive media, molar ratio between cysteine and patulin, and reaction time were all the obvious factors influencing the removal efficiency of patulin, and the increase of any one factor could significantly improve the removal efficiency of patulin. The removal process of patulin could be simulated by the zero-order kinetic model, logarithmic model, and pseudo-first-order kinetic model, respectively, and the corresponding correlation coefficients (R2) were all greater than 0.90. Presently, this method can only be applied for the removal of patulin in contaminated water from washing fruits in juice processing industry due to the high treatment temperature more than 120 °C and the long detoxification time greater than 1 h.
Collapse
Affiliation(s)
- Kun Ma
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huai'an, 223300, PR China; College of Food Science & Engineering, Shandong Agricultural University, Tai'an, 271018, PR China
| | - Enjie Diao
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huai'an, 223300, PR China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, 223300, PR China.
| | - Hui Zhang
- College of Food Science & Engineering, Shandong Agricultural University, Tai'an, 271018, PR China.
| | - Shiquan Qian
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huai'an, 223300, PR China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, 223300, PR China
| | - Peng Xie
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huai'an, 223300, PR China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, 223300, PR China
| | - Ruifeng Mao
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huai'an, 223300, PR China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, 223300, PR China
| | - Huwei Song
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huai'an, 223300, PR China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, 223300, PR China
| | - Liming Zhang
- Research & Development Center of National Vegetable Processing Technology, Jiangsu Liming Food Group Co., Ltd., Pizhou, 221354, PR China
| |
Collapse
|
29
|
Yuan S, Li C, Yu H, Xie Y, Guo Y, Yao W. Screening of lactic acid bacteria for degrading organophosphorus pesticides and their potential protective effects against pesticide toxicity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111672] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
30
|
Yang Q, Pang B, Solairaj D, Hu W, Legrand NNG, Ma J, Huang S, Wu X, Zhang H. Effect of Rhodotorula mucilaginosa on patulin degradation and toxicity of degradation products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1427-1439. [PMID: 34043492 DOI: 10.1080/19440049.2021.1923821] [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: 10/21/2022]
Abstract
Rhodotorula mucilaginosa is an antagonistic yeast for which our research team has recently reported interesting biocontrol activities against blue mould decay of apples and a strong ability to decrease the patulin concentration in vivo. However, the possible mechanisms of patulin degradation by R. mucilaginosa and the toxicity of patulin degradation products remain unclear. In this study, the effect of R. mucilaginosa on patulin degradation and toxicity of degradation products were investigated, the results showed that viable cells of R. mucilaginosa are essential to patulin degradation. Also, R. mucilaginosa eliminated patulin without adsorbing it through its cell wall. The extracellular metabolites of R. mucilaginosa stimulated by patulin showed little degradation activity for patulin. Cycloheximide addition into the medium significantly decreased the patulin degradation capacity of R. mucilaginosa cells. The main patulin degradation product by R. mucilaginosa was ascladiol, which was proved non-toxic to human hepatoma (HepG2) cells at 0.625-10 g/mL. Furthermore, toxicological analysis using a confocal laser scanning microscope revealed that the degradation product induced cellular apoptosis to a lesser extent than patulin itself. This result offers an innovative method to detoxify patulin and limit the risks of patulin in fruits and vegetables using R. mucilaginosa.
Collapse
Affiliation(s)
- Qiya Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Bo Pang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Dhanasekaran Solairaj
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Weicheng Hu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection/Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaiyin Normal University, Huai'an, Jiangsu, People's Republic of China
| | | | - Junfang Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Siyao Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Xiangyang Wu
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Hongyin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| |
Collapse
|
31
|
Paimard G, Mohammadi R, Bahrami R, Khosravi‐Darani K, Sarlak Z, Rouhi M. Detoxification of patulin from juice simulator and apple juice via cross-linked Se-chitosan/L-cysteine nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111146] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
32
|
Mahato DK, Kamle M, Sharma B, Pandhi S, Devi S, Dhawan K, Selvakumar R, Mishra D, Kumar A, Arora S, Singh NA, Kumar P. Patulin in food: A mycotoxin concern for human health and its management strategies. Toxicon 2021; 198:12-23. [PMID: 33933519 DOI: 10.1016/j.toxicon.2021.04.027] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/30/2021] [Accepted: 04/27/2021] [Indexed: 01/09/2023]
Abstract
The mycotoxin patulin is primarily produced as a secondary metabolite by numerous fungal species and predominantly by Aspergillus, Byssochlamys, and Penicillium species. It is generally associated with fungal infected food materials. Penicillium expansum is considered the only fungal species liable for patulin contamination in pome fruits, especially in apples and apple-based products. This toxin in food poses serious health concerns and economic threat, which has aroused the need to adopt effective detection and mitigation strategies. Understanding its origin sources and biosynthetic mechanism stands essential for efficiently designing a management strategy against this fungal contamination. This review aims to present an updated outline of the sources of patulin occurrence in different foods and their biosynthetic mechanisms. It further provides information regarding the detrimental effects of patulin on human and agriculture as well as its effective detection, management, and control strategies.
Collapse
Affiliation(s)
- Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, 3125, Australia.
| | - Madhu Kamle
- Applied Microbiology Lab., Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, 791109, Arunachal Pradesh, India.
| | - Bharti Sharma
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India.
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India.
| | - Sheetal Devi
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, 131028, India.
| | - Kajal Dhawan
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University, Phagwara, 144411, Punjab, India.
| | - Raman Selvakumar
- ICAR-Indian Agricultural Research Institute, Pusa Campus, New Delhi, 110012, India.
| | - Diwakar Mishra
- Department of Dairy Technology, Birsa Agricultural University, Dumka, 814145, Jharkhand, India.
| | - Arvind Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India.
| | - Shalini Arora
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004, Haryana, India.
| | - Namita Ashish Singh
- Department of Microbiology, Mohanlal Sukhadia University, Udaipur, 313001, Rajasthan, India.
| | - Pradeep Kumar
- Applied Microbiology Lab., Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, 791109, Arunachal Pradesh, India.
| |
Collapse
|
33
|
Xing M, Chen Y, Li B, Tian S. Characterization of a short-chain dehydrogenase/reductase and its function in patulin biodegradation in apple juice. Food Chem 2021; 348:129046. [PMID: 33508606 DOI: 10.1016/j.foodchem.2021.129046] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 12/24/2020] [Accepted: 01/05/2021] [Indexed: 02/07/2023]
Abstract
Biodegradation based on microbial enzymes is considered to be one of the promising ways for controlling patulin contamination. However, few patulin degrading enzymes have been isolated and characterized until now. Here, a short-chain dehydrogenase/reductase (SDR) gene, CgSDR, was cloned from a yeast strain Candida guilliermondii, and expressed in Escherichia coli. The expression of CgSDR conferred a strong patulin tolerance and degradation ability to E. coli, and purified CgSDR could transform patulin into E-ascladiol in vitro with NADPH as a coenzyme. Moreover, addition of CgSDR at 150 μg/mL could reduce 80% of patulin in apple juice and the biodegradation process did not affect the quality of the apple juice. A molecular docking analysis and site-directed mutagenesis indicated that CgSDR might interact with patulin via VAL188 as an active binding sites. The findings provide new insights for developing enzymic formulations for mycotoxin detoxification in fruit derived products.
Collapse
Affiliation(s)
- Mengyang Xing
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yong Chen
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100093, China
| | - Boqiang Li
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100093, China.
| | - Shiping Tian
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| |
Collapse
|
34
|
Zheng X, Wei W, Zhou W, Li H, Rao S, Gao L, Yang Z. Prevention and detoxification of patulin in apple and its products: A review. Food Res Int 2020; 140:110034. [PMID: 33648261 DOI: 10.1016/j.foodres.2020.110034] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/19/2020] [Accepted: 12/14/2020] [Indexed: 01/09/2023]
Abstract
Patulin-producing fungi pose an unavoidable problem for apple and its product quality, thereby threatening human and/or animal health. Studies on controlling the patulin-producing fungal growth and patulin contamination in apple and its products by physical methods, chemical fungicides, and biological methods have been performed for decades, but patulin contamination has not been addressed. Here, the important of studying regulation mechanism of patulin production in apple at the protein expression and metabolism levels is proposed, which will facilitate the development of controlling patulin production by using physical, chemical, and biological methods. Furthermore, the advantages or disadvantages and effects or mechanisms of using physical, chemical, biological methods to control the decay caused by Penicillium expansum and to remove patulin in food was discussed. The development of physical methods to remove patulin depends on the development of special equipment. Chemical methods are economical and efficient, if we have ensured that there are no unknown reactions or toxic by-products by using these chemicals. The biological method not only effectively controls the decay caused by Penicillium espansum, but also removes the toxins that already exist in the food. Degradation of patulin by microorganisms or biodegradation enzymes is an efficient and promising method to remove patulin in food if the microorganisms used and the degradation products are completely non-toxic.
Collapse
Affiliation(s)
- Xiangfeng Zheng
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Wanning Wei
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Wenyuan Zhou
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Huaxiang Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Shengqi Rao
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Lu Gao
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Zhenquan Yang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225009, China.
| |
Collapse
|
35
|
Janik E, Niemcewicz M, Ceremuga M, Stela M, Saluk-Bijak J, Siadkowski A, Bijak M. Molecular Aspects of Mycotoxins-A Serious Problem for Human Health. Int J Mol Sci 2020; 21:E8187. [PMID: 33142955 PMCID: PMC7662353 DOI: 10.3390/ijms21218187] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/28/2020] [Accepted: 10/30/2020] [Indexed: 01/09/2023] Open
Abstract
Mycotoxins are toxic fungal secondary metabolities formed by a variety of fungi (moulds) species. Hundreds of potentially toxic mycotoxins have been already identified and are considered a serious problem in agriculture, animal husbandry, and public health. A large number of food-related products and beverages are yearly contaminated by mycotoxins, resulting in economic welfare losses. Mycotoxin indoor environment contamination is a global problem especially in less technologically developed countries. There is an ongoing effort in prevention of mould growth in the field and decontamination of contaminated food and feed in order to protect human and animal health. It should be emphasized that the mycotoxins production by fungi (moulds) species is unavoidable and that they are more toxic than pesticides. Human and animals are exposed to mycotoxin via food, inhalation, or contact which can result in many building-related illnesses including kidney and neurological diseases and cancer. In this review, we described in detail the molecular aspects of main representatives of mycotoxins, which are serious problems for global health, such as aflatoxins, ochratoxin A, T-2 toxin, deoxynivalenol, patulin, and zearalenone.
Collapse
Affiliation(s)
- Edyta Janik
- Biohazard Prevention Centre, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland
| | - Marcin Niemcewicz
- Biohazard Prevention Centre, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland
| | - Michal Ceremuga
- Military Institute of Armament Technology, Prymasa Stefana Wyszyńskiego 7, 05-220 Zielonka, Poland
| | - Maksymilian Stela
- CBRN Reconnaissance and Decontamination Department, Military Institute of Chemistry and Radiometry, Antoniego Chrusciela "Montera" 105, 00-910 Warsaw, Poland
| | - Joanna Saluk-Bijak
- Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland
| | - Adrian Siadkowski
- Department of Security and Crisis Menagement, Faculty of Applied Sciences, University of Dabrowa Gornicza, Zygmunta Cieplaka 1c, 41-300 Dabrowa Gornicza, Poland
| | - Michal Bijak
- Biohazard Prevention Centre, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland
| |
Collapse
|
36
|
The characteristics of patulin detoxification by Lactobacillus plantarum 13M5. Food Chem Toxicol 2020; 146:111787. [PMID: 33031840 DOI: 10.1016/j.fct.2020.111787] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 09/03/2020] [Accepted: 09/25/2020] [Indexed: 02/06/2023]
Abstract
Patulin (PAT) is a widespread mycotoxin that harms the health of both humans and animals. In this study, among the 17 tested Lactobacillus plantarum strains, L. plantarum 13M5, isolated from traditional Chinese fermented foods, showed the highest PAT degradation rate of up to 43.8% (PAT 5 mg/L). Evaluation of the living and dead 13M5 cells revealed that only the living cells had the ability to remove PAT and degrade it into E-ascladiol. A cell-based assay revealed that L. plantarum 13M5 administration alleviated PAT-induced injuries in Caco-2 cells, including cytotoxicity, oxidative stress, and tight junction disruption. Our results suggest that L. plantarum 13M5 has the potential to reduce PAT toxicity and can thus be used as a probiotic supplement to reduce or eliminate the toxicity of PAT ingested from diet.
Collapse
|
37
|
Li B, Chen Y, Zhang Z, Qin G, Chen T, Tian S. Molecular basis and regulation of pathogenicity and patulin biosynthesis in
Penicillium expansum. Compr Rev Food Sci Food Saf 2020; 19:3416-3438. [DOI: 10.1111/1541-4337.12612] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/26/2020] [Accepted: 07/19/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Boqiang Li
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
- Key Laboratory of Post‐Harvest Handing of Fruits Ministry of Agriculture Beijing China
| | - Yong Chen
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
| | - Zhanquan Zhang
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
| | - Guozheng Qin
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
- Key Laboratory of Post‐Harvest Handing of Fruits Ministry of Agriculture Beijing China
| | - Tong Chen
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
| | - Shiping Tian
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design Chinese Academy of Sciences Beijing China
- Key Laboratory of Post‐Harvest Handing of Fruits Ministry of Agriculture Beijing China
- University of Chinese Academy of Sciences Beijing China
| |
Collapse
|
38
|
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.
Collapse
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
| |
Collapse
|
39
|
Lyagin I, Efremenko E. Enzymes for Detoxification of Various Mycotoxins: Origins and Mechanisms of Catalytic Action. Molecules 2019; 24:E2362. [PMID: 31247992 PMCID: PMC6651818 DOI: 10.3390/molecules24132362] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 06/14/2019] [Accepted: 06/24/2019] [Indexed: 11/16/2022] Open
Abstract
Mycotoxins are highly dangerous natural compounds produced by various fungi. Enzymatic transformation seems to be the most promising method for detoxification of mycotoxins. This review summarizes current information on enzymes of different classes to convert various mycotoxins. An in-depth analysis of 11 key enzyme mechanisms towards dozens of major mycotoxins was realized. Additionally, molecular docking of mycotoxins to enzymes' active centers was carried out to clarify some of these catalytic mechanisms. Analyzing protein homologues from various organisms (plants, animals, fungi, and bacteria), the prevalence and availability of natural sources of active biocatalysts with a high practical potential is discussed. The importance of multifunctional enzyme combinations for detoxification of mycotoxins is posed.
Collapse
Affiliation(s)
- Ilya Lyagin
- Faculty of Chemistry, Lomonosov Moscow State University, Moscow 119991, Russia
- Emanuel Institute of Biochemical Physics, RAS, Moscow 119334, Russia
| | - Elena Efremenko
- Faculty of Chemistry, Lomonosov Moscow State University, Moscow 119991, Russia.
- Emanuel Institute of Biochemical Physics, RAS, Moscow 119334, Russia.
| |
Collapse
|