Ochratoxin A released back into the medium by <i>Saccharomyces cerevisiae</i> as a function of the strain, washing medium and fermentative conditions

Bevilacqua, Antonio; Petruzzi, Leonardo; Corbo, Maria Rosaria; Baiano, Antonietta; Garofalo, Carmela; Sinigaglia, Milena

doi:10.1002/jsfa.6683

Cited by 15 publications

(14 citation statements)

References 25 publications

(49 reference statements)

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“…As reported previously (Bevilacqua et al, 2014) the amount of the toxin release back into the solution, increased following the treatments. Finally, the amount of the toxin released back to the aqueous, toxin-free solution was used as dependent variable for a two-way ANOVA analysis; temperature, sugar and DAP addition were used as independent factors.…”

Section: Ota-s Cerevisiae Complex Stabilitysupporting

confidence: 53%

“…In addition, we found only a slight effect of DAP addition in the last treatment. This effect, as well as the interaction strain Â temperature, suggested that the physico-chemical factors of the environment could affect the surface properties of yeast cells and thus the removal and the release of the toxin (Bevilacqua et al, 2014).…”

Section: Strainsmentioning

confidence: 98%

“…To the best of our knowledge, there are no data on the stability of the complex "yeast/OTA" under "in vivo" conditions; previously, we studied the stability of the complex in a laboratory medium by using 2 different yeast strains (Bevilacqua et al, 2014). The focus of this paper was quite different, as the main topic was the assessment Table 1 Percentage of ochratoxin A (OTA) reduction as a function of strain of yeast, temperature, sugar and supplementation with diammonium phosphate (DAP).…”

Section: Ota-s Cerevisiae Complex Stabilitymentioning

confidence: 99%

“…A key factor in the release of the toxin was the kind of strain; however, in the lab medium there were some other variables able to affect this phenomenon, e.g. the temperature and sugar and the role of this parameters was different depending on the kind of washing medium (Bevilacqua et al, 2014).…”

Section: Strainsmentioning

confidence: 99%

“…Indeed, when evaluating a microorganism as a potential decontaminating agent, the assessment of the stability of toxin-cell complex could be a key trait, as toxin release would have negative health implications (Peltonen, El-Nezami, Haskard, Ahokas, & Salminen, 2001); however, a drawback in the literature is that no data are available on the stability of OTA-S. cerevisiae complex under wine fermentation conditions. The only evidence is a study on the stability of the complex in a laboratory medium (Bevilacqua et al, 2014). Therefore, the present study was aimed to evaluate five genetically distinct S. cerevisiae strains, previously shown to remove OTA from model systems, for their ability to remove and stably bind OTA from Uva di Troia grape must (a red variety from Southern Italy), as a function of some parameters, i.e.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains

et al. 2015

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Section: Ota-s Cerevisiae Complex Stabilitysupporting

confidence: 53%

Section: Strainsmentioning

confidence: 98%

Section: Ota-s Cerevisiae Complex Stabilitymentioning

confidence: 99%

Section: Strainsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains

et al. 2015

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Mycotoxins – prevention and decontamination by yeasts

Pfliegler

Pusztahelyi

Pócsi

2015

J. Basic Microbiol.

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The application of yeasts has great potential in reducing the economic damage caused by toxigenic fungi in the agriculture. Some yeasts may act as biocontrol agents inhibiting the growth of filamentous fungi. These species may also gain importance in the preservation of agricultural products and in the reduction of their mycotoxin contamination, yet the extent of mycotoxin production in the presence of biocontrol agents is relatively less understood. The application of yeasts in various technological processes may have a direct inhibitory effect on the toxin production of certain molds, which is independent of their growth suppressing effect. Furthermore, several yeast species are capable of accumulating mycotoxins from agricultural products, thereby effectively decontaminating them. Probiotic yeasts or products containing yeast cell wall are also applied to counteract mycotoxicosis in livestock. Several yeast strains are also able to degrade toxins to less-toxic or even non-toxic substances. This intensively researched field would greatly benefit from a deeper knowledge on the genetic and molecular basis of toxin degradation. Moreover, yeasts and their biotechnologically important enzymes may exhibit sensitivity to certain mycotoxins, thereby mounting a considerable problem for the biotechnological industry. It is noted that yeasts are generally regarded as safe; however, there are reports of toxin degrading species that may cause human fungal infections. The aspects of yeast-mycotoxin relations with a brief consideration of strain improvement strategies and genetic modification for improved detoxifying properties and/or mycotoxin resistance are reviewed here.

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Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine

Petruzzi

Sinigaglia

Corbo

et al. 2014

Appl Microbiol Biotechnol

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Biological decontamination of mycotoxins using microorganisms is one of the well-known strategies for the management of mycotoxins in foods and feeds. Yeasts are an efficient biosorbant, used in winemaking to reduce the concentration of harmful substances from the must which affect alcoholic fermentation (medium-chain fatty acids) or which affect wine quality in a negative way (ethyl phenols and sulphur products). In recent years, several studies have demonstrated the ability of yeasts to remove ochratoxin A (OTA) by live cells, cell walls and cell wall extracts, yeast lees. In spite of the physical and chemical methods applied to remove the toxin, the biological removal is considered a promising solution, since it is possible to attain the decontamination without using harmful chemicals and without losses in nutrient value or palatability of decontaminated food. In addition, adsorption is recognized as economically viable, technically feasible and socially acceptable. This paper intends to review the current achievements of OTA removal mediated by yeasts, the recent updates in the selection of strains acting at the same time as starters and as biological tools to remove OTA and the factors affecting the removal process.

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Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions

Cited by 15 publications

References 25 publications

In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains

In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains

Mycotoxins – prevention and decontamination by yeasts

Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine

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