Fate of patulin in the presence of the yeast<i>Saccharomyces cerevisiae</i>

Moss, Maurice O.; Long, Manyuan

doi:10.1080/02652030110091163

Cited by 159 publications

(104 citation statements)

References 21 publications

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“…The products of biodegradation of individual mycotoxins differ, depending on the chemical bonds within each mycotoxin that are targeted by the respective biodegradation pathway. For the most part, the products of patulin biodegradation had not been identified (Anderson et al 1979;Harwig et al 1973;Stinson et al 1978;Sumbu et al 1983) until recently, when ascladiol (Moss and Long 2002;Ricelli et al 2007) and desoxypatulinic acid (DPA) were characterized. The two compounds probably use alternative pathways, since one process is anaerobic (leading to ascladiol) and the other is aerobic (leading to DPA).…”

Section: Resultsmentioning

confidence: 99%

Two rapid assays for screening of patulin biodegradation

Wright

Felice

Ianiri

et al. 2013

Int. J. Environ. Sci. Technol.

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The mycotoxin patulin is produced by the blue mould pathogen Penicillium expansum in rotting apples during postharvest storage. Patulin is toxic to a wide range of organisms, including humans, animals, fungi and bacteria. Wash water from apple packing and processing houses often harbours patulin and fungal spores, which can contaminate the environment. Ubiquitous epiphytic yeasts, such as Rhodosporidium kratochvilovae strain LS11 which is a biocontrol agent of P. expansum in apples, have the capacity to resist the toxicity of patulin and to biodegrade it. Two non-toxic products are formed. One is desoxypatulinic acid. The aim of the work was to develop rapid, high-throughput bioassays for monitoring patulin degradation in multiple samples. Escherichia coli was highly sensitive to patulin, but insensitive to desoxypatulinic acid. This was utilized to develop a detection test for patulin, replacing time-consuming thin layer chromatography or high-performance liquid chromatography. Two assays for patulin degradation were developed, one in liquid medium and the other in semi-solid medium. Both assays allow the contemporary screening of a large number of samples. The liquid medium assay utilizes 96-well microtiter plates and was optimized for using a minimum of patulin. The semisolid medium assay has the added advantage of slowing down the biodegradation, which allows the study and isolation of transient degradation products. The two assays are complementary and have several areas of utilization, from screening a bank of microorganisms for biodegradation ability to the study of biodegradation pathways.

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Section: Resultsmentioning

confidence: 99%

Two rapid assays for screening of patulin biodegradation

Wright

Felice

Ianiri

et al. 2013

Int. J. Environ. Sci. Technol.

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“…This explains why patulin contamination in fermented drinks such as cider is usually lower than in juices and other nonfermented pome fruit-based products. 12,22,23 E-Ascladiol has no hemiacetal group (which would probably account for its slightly lower toxicity as compared to patulin), but retains the integrity of the lactone ring in its molecular structure. It is in itself considered to be a mycotoxin, although with less acute toxicity than patulin.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

“…22,23 In recent years, the degradation products have been identified in the case of the biodegradation carried out by the fermentative yeast Saccharomyces cerevisiae in anaerobic conditions. 12 The final products are two different isomers of ascladiol, E-ascladiol and Z-ascladiol. E-Ascladiol is the predominant degradation compound.…”

Section: ' Introductionmentioning

confidence: 99%

“…10 Detoxification of mycotoxins (i.e., the conversion or degradation of mycotoxins to less toxic compounds) in food for human consumption has recently gained interest, with particular focus on mycotoxins present in beverages that derive from crops that are susceptible to the attack of mycotoxigenic pathogens. 11,12 Over the past two decades, research interest on preventive strategies such as the biocontrol of postharvest pathogenic fungi by utilizing harmless bacteria and yeasts has steadily increased, as has public concern regarding fungicide residues in food. Some biocontrol agents have been developed for commercial use.…”

Section: ' Introductionmentioning

confidence: 99%

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Conversion of the Mycotoxin Patulin to the Less Toxic Desoxypatulinic Acid by the Biocontrol Yeast Rhodosporidium kratochvilovae Strain LS11

Castoria¹,

Mannina²,

Duran-Patron

et al. 2011

J. Agric. Food Chem.

127

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ABSTRACT:The infection of stored apples by the fungus Penicillium expansum causes the contamination of fruits and fruit-derived products with the mycotoxin patulin, which is a major issue in food safety. Fungal attack can be prevented by beneficial microorganisms, so-called biocontrol agents. Previous time-course thin layer chromatography analyses showed that the aerobic incubation of patulin with the biocontrol yeast Rhodosporidium kratochvilovae strain LS11 leads to the disappearance of the mycotoxin spot and the parallel emergence of two new spots, one of which disappears over time. In this work, we analyzed the biodegradation of patulin effected by LS11 through HPLC. The more stable of the two compounds was purified and characterized by nuclear magnetic resonance as desoxypatulinic acid, whose formation was also quantitated in patulin degradation experiments. After R. kratochvilovae LS11 had been incubated in the presence of 13 C-labeled patulin, label was traced to desoxypatulinic acid, thus proving that this compound derives from the metabolization of patulin by the yeast. Desoxypatulinic acid was much less toxic than patulin to human lymphocytes and, in contrast to patulin, did not react in vitro with the thiol-bearing tripeptide glutathione. The lower toxicity of desoxypatulinic acid is proposed to be a consequence of the hydrolysis of the lactone ring and the loss of functional groups that react with thiol groups. The formation of desoxypatulinic acid from patulin represents a novel biodegradation pathway that is also a detoxification process.

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“…Earlier work demonstrated that more than 99% of patulin (50 mg/L) removed during alcoholic fermentation of apple juice, while only 10% decrease was observed in the control sample (Stinson et al, 1978). Later, three commercial cider strains of S. cerevisiae degraded patulin during active fermentative growth (Moss and Long, 2002).…”

Section: Biological Methodsmentioning

confidence: 99%

Mycotoxins in animals: Occurrence, effects, prevention and management

Zaki¹

2012

J. Toxicol. Environ. Health Sci.

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Globalization of the trade in agricultural commodities has contributed significantly to the discussion about potential hazards involved and has increased in particular the awareness of mycotoxins. Safety awareness in food and feed production has also risen due to the simple fact that methods for testing residues and undesirable substances have become noticeably more sophisticated and more available at all points of the supply chain. Mycotoxins comprise of a family of fungal toxins, many of which have been implicated as chemical progenitors of toxicity in man and animals. There are four classes of mycotoxins of major concern namely aflatoxins, zearalenone, ochratoxins, and fumonisins. Formation of mycotoxins varied between species as well as within a given species. A variety of physical, chemical, and biological methods to counteract the mycotoxin problem have been reported, but large-scale, practical, and cost-effective methods for detoxifying mycotoxin-containing feedstuffs are currently not available. Detoxification strategies for the contaminated foods and feeds should be done to reduce or eliminate the adverse actions of mycotoxin to improve food safety and prevent economic losses. The most recent approach to the problem has been the addition to the animal's diet of nonnutritive sorbents that sequester mycotoxins, reduce their gastrointestinal absorption and avoiding their toxic effects on livestock and toxin carryover into animal products. This review comments on the potential hazards of several mycotoxins together with prevention strategy for fungal and mycotoxin contamination.

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Fate of patulin in the presence of the yeastSaccharomyces cerevisiae

Cited by 159 publications

References 21 publications

Two rapid assays for screening of patulin biodegradation

Two rapid assays for screening of patulin biodegradation

Conversion of the Mycotoxin Patulin to the Less Toxic Desoxypatulinic Acid by the Biocontrol Yeast Rhodosporidium kratochvilovae Strain LS11

Mycotoxins in animals: Occurrence, effects, prevention and management

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