Binding mechanism of patulin to heat-treated yeast cell

Abstract

Aims: This study aims to assess the removal mechanism of patulin using heattreated Saccharomyces cerevisiae cells and identify the role of different cell wall components in the binding process. Methods and Results: In order to understand the binding mechanism, viable cells, heat-treated cells, cell wall and intracellular extract were performed to assess their ability to remove patulin. Additionally, the effects of chemical and enzymatic treatments of yeast on the binding ability were tested. The results showed that there was no significant difference between viable (53Á28%) and heat-treated yeast cells (51Á71%) in patulin binding. In addition, the cell wall fraction decreased patulin by 35Á05%, and the cell extract nearly failed to bind patulin. Treatments with protease E, methanol, formaldehyde, periodate or urea significantly decreased (P < 0Á05) the ability of heat-treated cells to remove patulin. Fourier transform infrared (FTIR) analysis indicated that more functional groups were involved in the binding process of heat-treated cells. Conclusions: Polysaccharides and protein are important components of yeast cell wall involved in patulin removal. In addition, hydrophobic interactions play a major role in binding processes. Significance and Impact of the Study: Significance and Impact of the Study: Heat-treated S. cerevisiae cells could be used to control patulin contamination in the apple juice industry. Also, our results proof that the patulin removal process is based mainly on the adsorption not degradation.

Patulin reduction in apple juice by inactivated Alicyclobacillus spp.

“…(), the reduction of PAT was mainly due to the adsorption by carbohydrates and protein fractions of yeast cell wall (Guo et al . ). Similar results have been previously reported by Hatab et al .…”

Detoxification of Patulin by Kombucha tea culture

“…Bacterial cell wall peptidoglycans and polysaccharides have been suggested to be responsible components for the mycotoxin binding by bacteria (El-Nezami et al, 2004). Also, yeast cell wall carbohydrates and proteins were reported to be important components involved in PAT removal (Guo et al, 2012). Additionally, the hydrophobic interactions had a major role in adsorption of PAT (Guo et al, 2012).…”

“…Also, yeast cell wall carbohydrates and proteins were reported to be important components involved in PAT removal (Guo et al, 2012). Additionally, the hydrophobic interactions had a major role in adsorption of PAT (Guo et al, 2012).…”

“…cerevisiae used in the binding assay of PAT was prepared according to Guo et al (2012) with some modifications. The yeast strain was reactivated in sterile water at 30°C for 5 h then cultivated on yeast extract peptone dextrose (YPD) agar (1% yeast extract, 2% peptone, 2% glucose, and 2% agar) at 30°C for 24 h. A loopful of yeast strain was transferred aseptically to YPD broth and incubated at 30°C for 24 h at 120 -rpm, after which cells were harvested by centrifugation at 5000 rpm for 15 min and diluted with distilled water until reaching a cell concentration of 1.0 × 10 9 cells ml −1 .…”

“…Patulin (4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one) (PAT) is a secondary toxic metabolite produced by several species of filamentous fungi belonging to the genera of Aspergillus, PAT removal from aqueous solution by lactic acid bacteria (LAB) and Saccharomyces cerevisiae (Fuchs et al, 2008;Guo, Yuan, Yue, Hatab, & Wang, 2012;Hatab, Yue, & Mohamad, 2012), no data have been published on biosorption of mycotoxins by kombucha mat. Nevertheless, due to active ingredients of this beverage that may exert beneficial effects on human health, the present study was undertaken to investigate the potential impact of kombucha on decreasing PAT level produced by three fungal species (Penicillium expansum, Talaromyces purpureogenus, and Acremonium implicatum) in liquid medium and decaying apples.…”