Purification and characterization of the enzymes from Brevundimonas naejangsanensis that degrade ochratoxin A and B

Peng, Mengxue; Zhang, Zhenzhen; Xu, Xianli; Zhang, Haoxiang; Zhao, Zitong; Liang, Zhihong

doi:10.1016/j.foodchem.2023.135926

Cited by 12 publications

(5 citation statements)

References 38 publications

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“…Histone acetylation often regulates secondary metabolism. Metabolomic analysis revealed that multiple types of mycotoxins, including ochratoxin B, zearalenones, zeranol, mycotoxin T2, aflatoxin B1, aflatoxin G2 (Fang et al., 2022 ; Janik‐Karpinska et al., 2023 ; Luo et al., 2022 ; Peng et al., 2023 ) and ustilaginoidin D (Wang et al., 2021 ) that pose a health risk to people and animals were accumulated significantly in the Δ Uvhos3 mutant (Figure 4c ). Interestingly, the mycotoxins ochratoxin B, zearalenone and O‐M‐sterigmatocystin are also accumulated to a higher level when the class III HDAC gene UvHst2 is deleted in U. virens (Liu, Wang, et al., 2023 ).…”

Section: Discussionmentioning

confidence: 99%

UvHOS3‐mediated histone deacetylation is essential for virulence and negatively regulates ustilaginoidin biosynthesis in Ustilaginoidea virens

Wang,

Duan,

Liu

et al. 2024

Molecular Plant Pathology

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Ustilaginoidea virens is the causal agent of rice false smut, which has recently become one of the most important rice diseases worldwide. Ustilaginoidins, a major type of mycotoxins produced in false smut balls, greatly deteriorates grain quality. Histone acetylation and deacetylation are involved in regulating secondary metabolism in fungi. However, little is yet known on the functions of histone deacetylases (HDACs) in virulence and mycotoxin biosynthesis in U. virens. Here, we characterized the functions of the HDAC UvHOS3 in U. virens. The ΔUvhos3 deletion mutant exhibited the phenotypes of retarded growth, increased mycelial branches and reduced conidiation and virulence. The ΔUvhos3 mutants were more sensitive to sorbitol, sodium dodecyl sulphate and oxidative stress/H2O2. ΔUvhos3 generated significantly more ustilaginoidins. RNA‐Seq and metabolomics analyses also revealed that UvHOS3 is a key negative player in regulating secondary metabolism, especially mycotoxin biosynthesis. Notably, UvHOS3 mediates deacetylation of H3 and H4 at H3K9, H3K18, H3K27 and H4K8 residues. Chromatin immunoprecipitation assays indicated that UvHOS3 regulates mycotoxin biosynthesis, particularly for ustilaginoidin and sorbicillinoid production, by modulating the acetylation level of H3K18. Collectively, this study deepens the understanding of molecular mechanisms of the HDAC UvHOS3 in regulating virulence and mycotoxin biosynthesis in phytopathogenic fungi.

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Section: Discussionmentioning

confidence: 99%

UvHOS3‐mediated histone deacetylation is essential for virulence and negatively regulates ustilaginoidin biosynthesis in Ustilaginoidea virens

Wang,

Duan,

Liu

et al. 2024

Molecular Plant Pathology

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“…According to scientific studies, crude and purified enzymes are involved in the transformation of OTA. These enzymes include several classes of carboxypeptidases: carboxypeptidase A (CPA), carboxypeptidase B (CPB), and carboxypeptidase Y (CPY); metalloenzymes derived from atoxigenic Aspergillus niger strains, as well as lipase A, protease A, ochratoxinase, and amidases that hydrolyze the amide bond of OTA to generate OTα and phenylalanine [ 86 , 128 , 129 , 130 , 131 , 132 , 133 , 134 , 135 , 136 , 137 ]. The first report on the biodetoxification of OTA dates back to 1969 [ 138 ] and used bovine pancreatic carboxypeptidase A (CPA) to cleave OTA into OTα.…”

Section: Biocontrol Of Ota Occurrence In Winementioning

confidence: 99%

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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“…Furthermore, when tested in contaminated milk, the patented enzyme reduced the OTA content from 47 ppb to <2 ppb in just 2.5 h. Similarly, in corn flour, it lowered the OTA concentration from 38 ppm to <2 ppb after 20 h of incubation. Peng et al [303] isolated from Brevundimonas naejangsanensis (strain ML17) four novel OTA and OTB degradases, denoted as BnOTase1, BnOTase2, BnOTase3, and BnOTase4. These enzymes facilitate the degradation of OTA and OTB into OTα and OTβ by enzymatically hydrolyzing the lactone molecular structure, achieving degradation rate of up to 100%; the K m of the recombinant enzyme that was more active on OTA was 19.38.…”

Section: Microorganisms and Enzymesmentioning

confidence: 99%

Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

Ben Miri,

Benabdallah,

Chentir

et al. 2024

Foods

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Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods.

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Purification and characterization of the enzymes from Brevundimonas naejangsanensis that degrade ochratoxin A and B

Cited by 12 publications

References 38 publications

UvHOS3‐mediated histone deacetylation is essential for virulence and negatively regulates ustilaginoidin biosynthesis in Ustilaginoidea virens

UvHOS3‐mediated histone deacetylation is essential for virulence and negatively regulates ustilaginoidin biosynthesis in Ustilaginoidea virens

Biocontrol of Occurrence Ochratoxin A in Wine: A Review

Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

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