Biodegradation of Ochratoxin A by Fungi Isolated from Grapes

Abstract

Ochratoxin A is a mycotoxin present in several food products for which levels should be reduced. Chemical, physical, and biological methods have been proposed for the detoxification of mycotoxins, biological methods being the more promising ones. In this report, filamentous fungi isolated from Portuguese grapes were assessed for ochratoxin A degradation capabilities. It was observed that 51 of the 76 tested strains, predominantly aspergillus species, were able to degrade more than 80% of ochratoxin A added to the culture medium and that the most potent species (more than 95% of initial amount) were the black aspergilli, A. clavatus, A. ochraceus, A. versicolor, and A. wentii. Other fungi frequently isolated from grapes, such as Alternaria, Botrytis, Cladosporium, and Penicillium, also showed significant degradation capabilities. It was observed that the compounds obtained from the degradation of ochratoxin A by black aspergilli and by A. ochraceus and A. wentii strains were different.

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

“…OTA detoxification with chemical compounds such as activated charcoal, cholestyramine, sodium and calcium aluminium silicates (mainly zeolites), bentonite, wood fragments or yeast [262][263][264][265][266][267][268][269][270][271][272] has been tested. Some of these compounds were tested in vivo; however, their activity was not as high as expected except for the activated charcoal [269].…”

“…Activated charcoal use, however, has been rejected due to the essential nutrient retention and animal poisoning [270]. Wine fining agents such as potassium caseinate or activated carbon have shown positive effects on OTA detoxification (reduction up to 82%) but they have also damaged wine quality [271,272]. A new insoluble vegetal fibre has been developed in order to adsorb the OTA present in liquid food products or, in the case of beer, present during the brewing step [273].…”

Ochratoxin A in Ruminants–A Review on Its Degradation by Gut Microbes and Effects on Animals

“…[85], Aspergillus spp. [86,87,88,89], Pleurotus ostreatus [90] and Trichosporon [91]). Among microbial populations involved in food production, especially those involved in beer brewing [92,93,94] or yoghurt production (e.g., Streptococcus salivarius , Lactobacillus delbruecki [95]) have been shown to degrade OTA to some extent.…”

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

“…Recently, an increase in the research connected with mycotoxin detoxification by microorganisms has been observed. Several studies showed that some bacteria, moulds, and yeasts, for example Lactobacillus acidophilus, Bifidobacterium animalis, Oenococcus oeni, Aspergillus niger, A. carbonarius, A. fumigatus, Saccharomyces cerevisiae, and Kloeckera apiculata are able to detoxify mycotoxins [19][20][21][22][23][24][25].…”