A novel enzyme from Rhodotorula mucilaginosa Aldolase: Isolation, identification and degradation for patulin in apple juice

Li, Na; Cui, Rui; Zhang, Fang; Meng, Xia; Liu, Bingjie

doi:10.1016/j.procbio.2022.03.001

Cited by 15 publications

(11 citation statements)

References 43 publications

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“…It has been reported that yeast can produce some intracellular and/or extracellular enzymes to degrade PAT. 1,5 The detoxification rate of intracellular substance was higher than that of other groups, indicating that K. marxianus YG-4 may produce intracellular enzymes that degrade PAT. The extracellular substance of K. marxianus YG-4 also had a degradation rate of 42.93% for PAT, which may contain active substance and can degrade PAT.…”

Section: Elimination Of Pat By K Marxianus Yg-4mentioning

confidence: 85%

“…Patulin (PAT) is a toxic secondary metabolite produced by 60 fungi species, such as Penicillium, Aspergillus, and Paecilomyces Byssochlamys. 1 Among them, Penicillium expansum is recognized as the main source of PAT. 2 PAT has teratogenicity, carcinogenicity, mutagenicity, and neurotoxicity, while its other effects can cause gastrointestinal disorders, edema, and bleeding of various organs in animals.…”

Section: Introductionmentioning

confidence: 99%

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Detoxification of Mycotoxin Patulin by the Yeast Kluyveromyces marxianus YG-4 in Apple Juice

Ning,

Guo,

et al. 2024

J. Agric. Food Chem.

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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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Section: Elimination Of Pat By K Marxianus Yg-4mentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Detoxification of Mycotoxin Patulin by the Yeast Kluyveromyces marxianus YG-4 in Apple Juice

Ning,

Guo,

et al. 2024

J. Agric. Food Chem.

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“…Current research on mycotoxin detoxification by antagonistic yeasts in fruits has focused on PAT and OTA, with little attention paid to CIT in fruits, which was also linked to PAT and OTA occurrence . PAT is the most commonly reported mycotoxin in fruit-derived products, and its removal was found to be concentration-dependent. − When the concentration of PAT increased from 10 to 100 mg/L, the removal rate of PAT by Rhodotorula mucilaginosa decreased to half, indicating that the initial mycotoxin concentration was a determining factor . However, as the PAT concentration increases, the bioprotective yeasts’ multiplication rate may decline.…”

Section: Biodetoxification Of Mycotoxinsmentioning

confidence: 99%

Recent Insights into the Use of Antagonistic Yeasts for Sustainable Biomanagement of Postharvest Pathogenic and Mycotoxigenic Fungi in Fruits with Their Prevention Strategies against Mycotoxins

Öztekin

Dikmetaş

Devecioglu

et al. 2023

J. Agric. Food Chem.

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Fungi-induced postharvest diseases are the leading causes of food loss and waste. In this context, fruit decay can be directly attributed to phytopathogenic and/or mycotoxin-producing fungi. The U.N. Sustainable Development Goals aim to end hunger by 2030 by improving food security, sustainable agriculture, and food production systems. Antagonistic yeasts are one of the methods presented to achieve these goals. Unlike physical and chemical methods, harnessing antagonistic yeasts as a biological method controls the decay caused by fungi and adsorbs and/or degrades mycotoxins sustainably. Therefore, antagonistic yeasts and their antifungal mechanisms have gained importance. Additionally, mycotoxins’ biodetoxification is carried out due to the occurrence of mycotoxin-producing fungal species in fruits. Combinations with processes and agents have been investigated to increase antagonistic yeasts’ efficiency. Therefore, this review provides a comprehensive summary of studies on preventing phytopathogenic and mycotoxigenic fungi and their mycotoxins in fruits, as well as biocontrolling and biodetoxification mechanisms.

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“…Patulin (PAT) is a secondary metabolite and a food-born mycotoxin produced by at least 60 different filamentous fungi including Penicillium expansum , Penicillium shell , Penicillium clavum , and Aspergillus clavatus [ 1 ]. This mycotoxin has been detected in many kinds of fruits (such as apples, pears, grapes, kiwifruit, blueberries, and peaches) and their products (such as juice, jam, and cider) [ 2 , 3 , 4 ]. Based on cellular and animal toxicological studies, it has been found that patulin can cause genotoxicity, embryonic toxicity, cytotoxicity, neurotoxicity, immunotoxicity, carcinogenicity, and teratogenicity [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Patulin Detoxification by Recombinant Manganese Peroxidase from Moniliophthora roreri Expressed by Pichia pastoris

Wang

Penttinen

et al. 2022

Toxins

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The fungal secondary metabolite patulin is a mycotoxin widespread in foods and beverages which poses a serious threat to human health. However, no enzyme was known to be able to degrade this mycotoxin. For the first time, we discovered that a manganese peroxidase (MrMnP) from Moniliophthora roreri can efficiently degrade patulin. The MrMnP gene was cloned into pPICZα(A) and then the recombinant plasmid was transformed into Pichia pastoris X-33. The recombinant strain produced extracellular manganese peroxidase with an activity of up to 3659.5 U/L. The manganese peroxidase MrMnP was able to rapidly degrade patulin, with hydroascladiol appearing as a main degradation product. Five mg/L of pure patulin were completely degraded within 5 h. Moreover, up to 95% of the toxin was eliminated in a simulated patulin-contaminated apple juice after 24 h. Using Escherichia coli as a model, it was demonstrated that the deconstruction of patulin led to detoxification. Collectively, these traits make MrMnP an intriguing candidate useful in enzymatic detoxification of patulin in foods and beverages.

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A novel enzyme from Rhodotorula mucilaginosa Aldolase: Isolation, identification and degradation for patulin in apple juice

Cited by 15 publications

References 43 publications

Detoxification of Mycotoxin Patulin by the Yeast Kluyveromyces marxianus YG-4 in Apple Juice

Detoxification of Mycotoxin Patulin by the Yeast Kluyveromyces marxianus YG-4 in Apple Juice

Recent Insights into the Use of Antagonistic Yeasts for Sustainable Biomanagement of Postharvest Pathogenic and Mycotoxigenic Fungi in Fruits with Their Prevention Strategies against Mycotoxins

Patulin Detoxification by Recombinant Manganese Peroxidase from Moniliophthora roreri Expressed by Pichia pastoris

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