Degradation of ochratoxins A and B by lipases: A kinetic study unraveled by molecular modeling

Santos, Joana; Castro, Tarsila; Venâncio, Armando; Silva, Carla

doi:10.1016/j.heliyon.2023.e19921

Cited by 4 publications

(5 citation statements)

References 72 publications

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“…After the growth of the bacteria in a liquid synthetic medium and the addition of OTA (~10 µg/L), a small decrease in OTA concentration (8-28%) was observed in the supernatants of Rhodococcus and P. putida strains with no evidence of degradation products [120]. This suggests that OTA is not degraded but adsorbed by the cells, as previously described [114,115,[121][122][123]. On the other hand, analysis of the supernatant of B. casei RM101 showed the complete absence of OTA [123].…”

Section: Degradation Of Otasupporting

confidence: 74%

Biocontrol of Occurrence Ochratoxin A in Wine: A Review

Zjalic,

Markov,

Loncar

et al. 2024

Toxins

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Viticulture has been an important economic sector for centuries. In recent decades, global wine production has fluctuated between 250 and almost 300 million hectoliters, and in 2022, the value of wine exports reached EUR 37.6 billion. Climate change and the associated higher temperatures could favor the occurrence of ochratoxin A (OTA) in wine. OTA is a mycotoxin produced by some species of the genera Aspergillus and Penicillium and has nephrotoxic, immunotoxic, teratogenic, hepatotoxic, and carcinogenic effects on animals and humans. The presence of this toxin in wine is related to the type of wine—red wines are more frequently contaminated with OTA—and the geographical location of the vineyard. In Europe, the lower the latitude, the greater the risk of OTA contamination in wine. However, climate change could increase the risk of OTA contamination in wine in other regions. Due to their toxic effects, the development of effective and environmentally friendly methods to prevent, decontaminate, and degrade OTA is essential. This review summarises the available research on biological aspects of OTA prevention, removal, and degradation.

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Section: Degradation Of Otasupporting

confidence: 74%

Biocontrol of Occurrence Ochratoxin A in Wine: A Review

Zjalic,

Markov,

Loncar

et al. 2024

Toxins

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“…In silico simulations, by molecular docking and molecular dynamics, can provide several useful information on the binding site, the interaction energies and study degradation kinetics, 56–60 especially if coupled to experimental techniques. 57,61…”

Section: Resultsmentioning

confidence: 99%

Enhanced sensitivity in electrochemical detection of ochratoxin A within food samples using ferrocene- and aptamer-tethered gold nanoparticles on disposable electrodes

Argoubi,

Algethami,

Raouafi

2024

RSC Adv.

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“…The Nudix hydrolase Nh-9 gene from the Bacillus velezensis IS-6 strain was expressed in E. coli , the recombinant Nh-9 enzyme was purified to degrade 1.0 μg/mL OTA by 68% within 24 h at 37°C and pH 7.0, and OTA was detoxified to OTα; Fe 2+ and Cu 2+ enhanced the degradation of OTA ( Jahan et al, 2023 ). Amano lipase A from Aspergillus niger (ANL) and porcine pancreas lipase (PPL) hydrolyzed OTA, but the enzymes exhibited different degrees of hydrolysis; ANL completely degraded OTA and OTB after 3 and 10 h, respectively, whereas PPL failed to completely degrade OTA (only 43% of OTA was degraded after 25 h) but completely degraded OTB within 9 h ( Santos et al, 2023 ).…”

Section: Common Mycotoxins and Corresponding Enzymes Used For Detoxif...mentioning

confidence: 99%

Bioenzymatic detoxification of mycotoxins

Liu,

Zhang,

Luan

et al. 2024

Front. Microbiol.

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Mycotoxins are secondary metabolites produced during the growth, storage, and transportation of crops contaminated by fungi and are physiologically toxic to humans and animals. Aflatoxin, zearalenone, deoxynivalenol, ochratoxin, patulin, and fumonisin are the most common mycotoxins and can cause liver and nervous system damage, immune system suppression, and produce carcinogenic effects in humans and animals that have consumed contaminated food. Physical, chemical, and biological methods are generally used to detoxify mycotoxins. Although physical methods, such as heat treatment, irradiation, and adsorption, are fast and simple, they have associated problems including incomplete detoxification, limited applicability, and cause changes in food characteristics (e.g., nutritive value, organoleptic properties, and palatability). Chemical detoxification methods, such as ammonification, ozonation, and peroxidation, pollute the environment and produce food safety risks. In contrast, bioenzymatic methods are advantageous as they achieve selective detoxification and are environmentally friendly and reusable; thus, these methods are the most promising options for the detoxification of mycotoxins. This paper reviews recent research progress on common mycotoxins and the enzymatic principles and mechanisms for their detoxification, analyzes the toxicity of the degradation products and describes the challenges faced by researchers in carrying out enzymatic detoxification. In addition, the application of enzymatic detoxification in food and feed is discussed and future directions for the development of enzymatic detoxification methods are proposed for future in-depth study of enzymatic detoxification methods.

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Degradation of ochratoxins A and B by lipases: A kinetic study unraveled by molecular modeling

Cited by 4 publications

References 72 publications

Biocontrol of Occurrence Ochratoxin A in Wine: A Review

Biocontrol of Occurrence Ochratoxin A in Wine: A Review

Enhanced sensitivity in electrochemical detection of ochratoxin A within food samples using ferrocene- and aptamer-tethered gold nanoparticles on disposable electrodes

Bioenzymatic detoxification of mycotoxins

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