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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.
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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
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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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Yang C, Peng B. Biodegradation characteristics of patulin by Saccharomyces cerevisiae during fermentation. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Profiles of Sterigmatocystin and Its Metabolites during Traditional Chinese Rice Wine Processing. BIOSENSORS 2022; 12:bios12040212. [PMID: 35448272 PMCID: PMC9028121 DOI: 10.3390/bios12040212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/28/2022] [Accepted: 03/31/2022] [Indexed: 12/02/2022]
Abstract
Mycotoxin pollution is widespread in cereal, which greatly threatens food security and human health. In this study, the migration and transformation of sterigmatocystin (STG) mycotoxin during the contaminated rice wine processing was systematically assessed. QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) coupled with ultrahigh-performance liquid chromatography coupled with tandem mass spectrometry (UPLC−MS/MS) method was firstly established for STG analysis in rice wine. It was found that high levels of rice leaven caused a significant reduction in STG in the fermented rice and wine, which was mainly due to the adsorption of yeast cells and Rhizopus biological degradation. However, compared with rice, the levels of STG in separated fermented wine was significantly decreased by 88.6%, possibly attributed to its high log Kow (3.81) and low water solubility (1.44 mg/L). The metabolites of STG (i.e., monohydroxy STG) were identified in rice wine fermentation for the first time. Moreover, STG disturbed the metabolic profile rice wine composition mainly by glycine, serine and threonine metabolism, alanine, aspartate and glutamate metabolism, purine metabolism pathway, particularly with regard to eight amino acids and sixteen lipids. This study elucidated the STG migration and transformation mechanism during the rice wine processing. The finding provided new analytical method for mycotoxin exposure and pollutant in food production, which may support agricultural production and food security.
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Santos LO, Silva PGP, Lemos Junior WJF, de Oliveira VS, Anschau A. Glutathione production by Saccharomyces cerevisiae: current state and perspectives. Appl Microbiol Biotechnol 2022; 106:1879-1894. [PMID: 35182192 DOI: 10.1007/s00253-022-11826-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 02/04/2022] [Accepted: 02/07/2022] [Indexed: 12/29/2022]
Abstract
Glutathione (L-γ-glutamyl-cysteinyl-glycine, GSH) is a tripeptide synthesized through consecutive enzymatic reactions. Among its several metabolic functions in cells, the main one is the potential to act as an endogenous antioxidant agent. GSH has been the focus of numerous studies not only due to its role in the redox status of biological systems but also due to its biotechnological characteristics. GSH is usually obtained by fermentation and shows a variety of applications by the pharmaceutical and food industry. Therefore, the search for new strategies to improve the production of GSH during fermentation is crucial. This mini review brings together recent papers regarding the principal parameters of the biotechnological production of GSH by Saccharomyces cerevisiae. In this context, aspects, such as the medium composition (amino acids, alternative raw materials) and the use of technological approaches (control of osmotic and pressure conditions, magnetic field (MF) application, fed-batch process) were considered, along with genetic engineering knowledge, trends, and challenges in viable GSH production. KEY POINTS: • Saccharomyces cerevisiae has shown potential for glutathione production. • Improved technological approaches increases glutathione production. • Genetic engineering in Saccharomyces cerevisiae improves glutathione production.
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Affiliation(s)
- Lucielen Oliveira Santos
- Laboratory of Biotechnology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil.
| | - Pedro Garcia Pereira Silva
- Laboratory of Biotechnology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil
| | | | - Vanessa Sales de Oliveira
- Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Seropédica, RJ, 23890-000, Brazil
| | - Andréia Anschau
- Department of Bioprocess Engineering and Biotechnology, Federal University of Technology, Dois Vizinhos, PR, 85660-000, Brazil
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Acevedo Restrepo I, Blandón Naranjo L, Hoyos-Arbeláez J, Víctor Vázquez M, Gutiérrez Granados S, Palacio J. Electrochemical determination of Saccharomyces cerevisiae sp using glassy carbon electrodes modified with oxidized multi-walled carbon nanotubes dispersed in water –Nafion®. Curr Res Food Sci 2022; 5:351-359. [PMID: 35198994 PMCID: PMC8842009 DOI: 10.1016/j.crfs.2022.01.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 01/24/2022] [Accepted: 01/28/2022] [Indexed: 11/29/2022] Open
Affiliation(s)
- Isabel Acevedo Restrepo
- Interdiscliplinary Group of Molecular Studies (GIEM), Chemistry Institute, Faculty of Exact and Natural Sciences, Universidad de Antioquia, Street 67 No. 53-108, Medellín, Colombia
- Corresponding author.
| | - Lucas Blandón Naranjo
- Interdiscliplinary Group of Molecular Studies (GIEM), Chemistry Institute, Faculty of Exact and Natural Sciences, Universidad de Antioquia, Street 67 No. 53-108, Medellín, Colombia
| | - Jorge Hoyos-Arbeláez
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Street 67 No. 53-108, Medellín, Colombia
| | - Mario Víctor Vázquez
- Interdiscliplinary Group of Molecular Studies (GIEM), Chemistry Institute, Faculty of Exact and Natural Sciences, Universidad de Antioquia, Street 67 No. 53-108, Medellín, Colombia
| | - Silvia Gutiérrez Granados
- Department of Chemistry, Division of Exact and Natural Sciences, Campus Guanajuato, Universidad de Guanajuato, Cerro de la Venada s/n, Colonia Pueblito de Rocha, 36040, Guanajuato, Mexico
| | - Juliana Palacio
- Materials Science Research Group, Chemistry Institute, Faculty of Exact and Natural Sciences, Universidad de Antioquia, Street 70 No. 52-21, Medellín, Colombia
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Sohrabi H, Arbabzadeh O, Khaaki P, Khataee A, Majidi MR, Orooji Y. Patulin and Trichothecene: characteristics, occurrence, toxic effects and detection capabilities via clinical, analytical and nanostructured electrochemical sensing/biosensing assays in foodstuffs. Crit Rev Food Sci Nutr 2021; 62:5540-5568. [PMID: 33624529 DOI: 10.1080/10408398.2021.1887077] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Patulin and Trichothecene as the main groups of mycotoxins in significant quantities can cause health risks from allergic reactions to death on both humans and animals. Accordingly, rapid and highly sensitive determination of these toxics agents is of great importance. This review starts with a comprehensive outlook regarding the characteristics, occurrence and toxic effects of Patulin and Trichothecene. In the following, numerous clinical and analytical approaches have been extensively discussed. The main emphasis of this review is placed on the utilization of novel nanomaterial based electrochemical sensing/biosensing tools for highly sensitive determination of Patulin and Trichothecene. Furthermore, a detailed and comprehensive comparison has been performed between clinical, analytical and sensing methods. Subsequently, the nanomaterial based electrochemical sensing platforms have been approved as reliable tools for on-site analysis of Patulin and Trichothecene in food processing and manufacturing industries. Different nanomaterials in improving the performance of detecting assays were investigated and have various benefits toward clinical and analytical methods. This paper would address the limitations in the current developments as well as the future challenges involved in the successful construction of sensing approaches with the functionalized nanomaterials and also allow exploring into core-research works regarding this area.
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Affiliation(s)
- Hessamaddin Sohrabi
- Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran
| | - Omid Arbabzadeh
- Faculty of Chemical and Petroleum Engineering, University of Tabriz, Tabriz, Iran
| | - Pegah Khaaki
- Department of Biology, Faculty of Natural Science, University of Tabriz, Tabriz, Iran
| | - Alireza Khataee
- Research Laboratory of Advanced Water and Wastewater Treatment Processes, Department of Applied Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran.,Рeoples' Friendship University of Russia (RUDN University), Moscow, Russian Federation
| | - Mir Reza Majidi
- Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran
| | - Yasin Orooji
- College of Materials Science and Engineering, Nanjing Forestry University, Nanjing, China
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