Biological Control of Patulin by Antagonistic Yeast: A case study and possible model

Abstract

The occurrence of patulin in fresh apples and apple products is a great burden from health, safety and economic perspectives. Attempts to prevent patulin accumulation in fruits might lead to the excessive use of fungicides. Therefore, guaranteeing the safety of apple foods is crucial for the international apple industry. Recently, literature revealed that application of antagonistic yeasts and other BCAs have been able to disrupt the process of fungal infection and patulin production in apples. Although, over the years the effect of interaction between BCAs and fungi on patulin production has been reported, the exact mechanism(s) of their action remain unclear. Here, the review focused on toxicology and occurrence of PAT; research advances made over the past few years on the interaction between antagonistic yeast, fruits and patulin-producing fungi; the prevalence of patulin in apple fruits and products and the implications of synthetic-fungicide applications. In addition, attention was focused on the mechanism(s) and the enhancement of the biocontrol efficacy of antagonistic for patulin control.

Biodegradation Mechanisms of Patulin in Candida guilliermondii: An iTRAQ-Based Proteomic Analysis

“…Biodegradation is a promising strategy to remove mycotoxins in food and feed. Recently, a number of microorganisms, especially yeasts, have been reported to have the ability to remove patulin [ 25 , 26 ]. In the present study, an antagonistic yeast C. guilliermondii strain 2.63 was observed to multiply to a high population in medium containing patulin at concentrations ranging from 100–500 μg/mL; however, the growth rate was inhibited at the early stage ( Figure 1 A).…”

“…Subsequently, HPLC analysis revealed that the patulin concentration was significantly reduced when it was co-incubated with C. guilliermondii , and the living yeast cells showed a greater efficacy for removing patulin as compared to dead cells ( Figure 1 B). Yeast cells remove patulin through two mechanisms: adsorption and biodegradation [ 26 ]; and the latter is dependent on yeast viability. A similar decrease in the patulin concentration was observed at six hours in both living and dead yeast treatments.…”

Exogenous trehalose enhanced the biocontrol efficacy of Hanseniaspora uvarum against grape berry rots caused by Aspergillus tubingensis and Penicillium commune

“…11 To improve the biocontrol efficacy of biological control agents (BCAs), the addition of natural exogenous compounds, food additives, and essential oils has been recommended. 12 Hanseniaspora uvarum alone or in combination with bioactive compounds have shown to be effective against Botrytis cinerea, 13 Penicillium digitatum, 14 among others. Our previous results also demonstrated that H. uvarum was effective against A. tubingensis in grapes.…”

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

“…Yeast species are largely reported to control PAT‐producing molds at the postharvest stage (Mahunu, Zhang, Yang, Li, & Zheng, 2016; Spadaro & Droby, 2016; Zhang et al., 2017; Zhang et al., 2018). The mechanism of action involves the yeast's ability to compete with the pathogenic molds for both space and nutrients, to directly inhibit spore germination and mold growth.…”