Biodegradation of mycotoxin patulin in apple juice by calcium carbonate immobilized porcine pancreatic lipase

Tang, Hui; Peng, Xiaoning; Li, Xiaohong; Meng, Xia; Liu, Bingjie

doi:10.1016/j.foodcont.2017.12.038

Cited by 33 publications

(16 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Aflatoxin dialdehyde aldo-keto reductase AKR7A1 (Figure 2 [15,16], Table 1 [17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58]) was isolated from rat liver, and its structure in complex with NADP + was solved [59]. This enzyme is assumed to reduce both aldehyde groups of dialdehyde of hydroxy aflatoxin B 2a , forming from 8,9-dihydrodiol aflatoxin B 1 , resulted in dihydroxy derivative.…”

Section: Aflatoxinsmentioning

confidence: 99%

See 1 more Smart Citation

Enzymes for Detoxification of Various Mycotoxins: Origins and Mechanisms of Catalytic Action

2019

View full text Add to dashboard Cite

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.

show abstract

Section: Aflatoxinsmentioning

confidence: 99%

“…Lipase from porcine pancreas was used to obtain biocatalysts hydrolyzing patulin [45,46]. Though mesoporous silica gel SBA-15 had the maximal ad(b)sorption capacity for the enzyme, authors have realized most of the work with another carrier, CaCO 3 .…”

Section: Patulinmentioning

confidence: 99%

Enzymes for Detoxification of Various Mycotoxins: Origins and Mechanisms of Catalytic Action

2019

View full text Add to dashboard Cite

show abstract

“…Over the past decade, there has been growing attention on the utilization of enzymes to degrade PAT due to their safety and detoxification efficacy (Hassan & Zhou, 2018). Thus, several approaches have been developed, such as porcine pancreatic lipase (PPL) immobilized with calcium carbonate (Li et al., 2017; Tang, Peng, Li, Meng, & Liu, 2018), which degraded 99% of PAT during 3 hr at pH 5.0, 30°C. The procedure has shown appreciable performance when applied under pH 6.0 conditions, for 42 hr, and at a temperature of 40°C (Li et al., 2017).…”

Section: Current Application Of Biotechnology In the Face Of The Foodmentioning

confidence: 99%

“…However, the constant supply of enzymatic material increases the cost of the operation. It is therefore necessary to search for specific microbes with high enzyme production and to design an appropriate strategy for the recovery of enzymes after use as well as for enzyme immobilization (Li et al., 2017; Tang et al., 2018).…”

Section: Current Application Of Biotechnology In the Face Of The Foodmentioning

confidence: 99%

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Ngea

Yang

Castoria

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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.

show abstract

“…Enzymes are also recognized as promising biocontrol agents in patulin detoxification. More than 70% of the patulin was removed when the apple juice was treated with 0.03 g/mL calcium carbonated immobilized porcine pancreatic lipase at 40 °C for 72 h [ 141 ].…”

Section: Strategies For the Mitigation Of Patulin Contamination Inmentioning

confidence: 99%

Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies

Zhong

Carere

et al. 2018

Toxins

116

View full text Add to dashboard Cite

Apples and apple-based products are among the most popular foods around the world for their delightful flavors and health benefits. However, the commonly found mold, Penicillium expansum invades wounded apples, causing the blue mold decay and ensuing the production of patulin, a mycotoxin that negatively affects human health. Patulin contamination in apple products has been a worldwide problem without a satisfactory solution yet. A comprehensive understanding of the factors and challenges associated with patulin accumulation in apples is essential for finding such a solution. This review will discuss the effects of the pathogenicity of Penicillium species, quality traits of apple cultivars, and environmental conditions on the severity of apple blue mold and patulin contamination. Moreover, beyond the complicated interactions of the three aforementioned factors, patulin control is also challenged by the lack of reliable detection methods in food matrices, as well as unclear degradation mechanisms and limited knowledge about the toxicities of the metabolites resulting from the degradations. As apple-based products are mainly produced with stored apples, pre- and post-harvest strategies are equally important for patulin mitigation. Before storage, disease-resistance breeding, orchard-management, and elicitor(s) application help control the patulin level by improving the storage qualities of apples and lowering fruit rot severity. From storage to processing, patulin mitigation strategies could benefit from the optimization of apple storage conditions, the elimination of rotten apples, and the safe and effective detoxification or biodegradation of patulin.

show abstract

Biodegradation of mycotoxin patulin in apple juice by calcium carbonate immobilized porcine pancreatic lipase

Cited by 33 publications

References 32 publications

Enzymes for Detoxification of Various Mycotoxins: Origins and Mechanisms of Catalytic Action

Enzymes for Detoxification of Various Mycotoxins: Origins and Mechanisms of Catalytic Action

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies

Contact Info

Product

Resources

About