Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines

Paster, N.

doi:10.1016/b978-0-12-374126-4.00018-8

Cited by 4 publications

(4 citation statements)

References 179 publications

(175 reference statements)

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“…The level of OTA in wine is markedly lower than that found in the grapes, due to toxin removal throughout the vinification, and especially during the alcoholic fermentation (Paster ), as a result of yeast activity (Caridi et al . ; Cecchini et al .…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

In vitroremoval of ochratoxin A by two strains ofSaccharomyces cerevisiaeand their performances under fermentative and stressing conditions

et al. 2013

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Aims: The aim of this research was to study the effect of time, temperature, sugar content and addition of diammonium phosphate (DAP) on ochratoxin A (OTA) removal by two strains of Saccharomyces cerevisiae using a completely randomized design. Methods and Results: The strains were grown in a medium containing OTA (2 lg l À1 ), two sugar levels (200 and 250 g l À1 ), with or without DAP (300 mg l À1 ), and incubated at 25-30°C. The yeasts were able to decrease the toxin amount by c. 70%, with the highest removing effect observed after 3 days at 30°C in the presence of 250 g l À1 of sugars and with DAP; after 10 days, the toxin was partially released into the medium. The strains produced high ethanol and glycerol contents, showed high tolerance to single/combined stress conditions and possessed b-D-glucosidase, pectinase and xylanase activities. Conclusions: Ochratoxin A removal was affected by time, temperature, sugar and addition of DAP. Moreover, the phenomenon was reversible.Significance and Impact of the Study: Ochratoxin A removal could be an interesting trait for the selection of promising strains; however, the strains removing efficiently the toxin could release it back; thus, the selection of the starter should take into account both the removal and the binding ability of OTA.

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Section: Discussionmentioning

confidence: 99%

“…; Piotrowska et al . ) and/or the interaction between OTA and grape constituents (Paster ). The adsorption to cell wall is suggested as a mechanism for OTA removal by yeasts (Bejaoui et al .…”

Section: Discussionmentioning

confidence: 99%

In vitroremoval of ochratoxin A by two strains ofSaccharomyces cerevisiaeand their performances under fermentative and stressing conditions

et al. 2013

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“…Yeast lees were harvested by centrifugation at 4600 g for 15 min at 4 °C (ALC 4239R centrifuge, ALC, Milan, Italy) and washed three times with 0.9% NaCl in order to obtain a yeast biomass with no nutrient impurities [ 41 ]. Yeasts were then inactivated by heating at 80 °C for 24 h in an oven [ 42 ] to exclude possible changes in wine composition during the experimental aging [ 14 ], as well as the involvement of a potential metabolic conversion of toxin by viable cells [ 43 ]. The absence of live yeast populations after heating was confirmed by plate count on YPG agar.…”

Section: Methodsmentioning

confidence: 99%

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

Petruzzi

Baiano

Gianni

et al. 2015

Toxins

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The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L). The samples were analyzed periodically to assess mycotoxin concentration, chromatic characteristics, and total anthocyanins over 84 days of aging. Yeast cell walls revealed the highest OTA-adsorption in comparison to thermally-inactivated cells (50% vs. 43% toxin reduction), whilst no significant differences were found for the amount of adsorbed anthocyanins in OTA-contaminated and control wines. OTA and anthocyanins adsorption were not competitive phenomena. Unfortunately, the addition of yeast cells to wine could cause color loss; therefore, yeast selection should also focus on this trait to select the best strain.

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“…Mycotoxin patulin (4‐hydroxy‐4H‐furo[3,2‐c]pyran‐2[6H]‐one) is a secondary metabolite mainly produced by certain species of Penicillium , Aspergillus , and Byssochlamys , which can be found in a number of plant products, including apples, pears, apricots, peaches, grapes, strawberries, and blueberries (Speijers, ). During the past 20 years, many studies demonstrated that the toxin is present, not only in rotting grains, fruits, and vegetables, but also in processed products such as cider or apple juice, as well as other fruit juices (Beretta, Gaiaschi, Galli, & Restani, ; Leggott & Shephard, ; Paster, ). Chronic health effects of patulin include genotoxicity, immunotoxicity, and neurotoxicity in rodents, while its effects on humans are not clear yet (Spadaro, Frati, Garibaldi, Gullino, & Berolini, ).…”

Section: Introductionmentioning

confidence: 99%

Assessment of patulin adsorption efficacy from aqueous solution by water‐insoluble corn flour

Guo

Zhang

et al. 2017

Journal of Food Safety

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This study investigated water-insoluble corn flour (WICF) as a novel biosorbent for removing patulin from aqueous solutions, including contaminated fruit juices. Batch adsorption experiments were performed to assess the effect of granularity of WICF, adsorbent dosage, contact time, temperature, pH, and initial patulin concentration. The results showed that the maximum removal percentage of 92.21% was achieved at 37 8C, pH value of 4.0 in 100 mg/L patulin concentration for 25 hr. The adsorption data could be well fitted with the Freundlich isotherm model and the pseudo-first order model. Thermodynamic parameters indicated that mycotoxin adsorption is an endothermic and spontaneous process. Subsequently, scanning electron microscopy images showed obvious morphological changes in WICF after adsorbing patulin. Fourier transform infrared spectroscopy spectroscopic evidence demonstrated that the main functional groups involved in the adsorption were O-H, C 5 O and C-O groups. Practical applicationsPatulin was found as a contaminant in various fruit juices, which raised serious concerns about developing an effective and cheap adsorbent for detoxification of patulin toxin in fruit juice and their products. Water-insoluble corn flour was applied to strengthen the control of patulin for the first time. Results of this study indicated that water-insoluble corn flour has a strong ability to remove patulin from aqueous solutions and various fruit juices. Therefore, using water-insoluble corn flour as an adsorbent and combining the filtration process could be potentially applied in fruit juice industry for detoxification of patulin.

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Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines

Cited by 4 publications

References 179 publications

In vitroremoval of ochratoxin A by two strains ofSaccharomyces cerevisiaeand their performances under fermentative and stressing conditions

In vitroremoval of ochratoxin A by two strains ofSaccharomyces cerevisiaeand their performances under fermentative and stressing conditions

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

Assessment of patulin adsorption efficacy from aqueous solution by water‐insoluble corn flour

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