Reduction of ochratoxin A from contaminated food by Lactobacillus rhamnosus Bm01

Zheng, Xizhong; Xia, Fangping; Li, Jiang; Zheng, Liqin; Rao, Shengqi; Yang, Zhengquan

doi:10.1016/j.foodcont.2022.109315

Cited by 6 publications

(2 citation statements)

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“…For example, yeast and lactic acid bacteria effectively reduced the content of OTA in the fermentation process of wine and fermented grape juice. 9,10 There are two explanations for the mechanism of yeast removing OTA in wine. One is that OTA can be removed by the adsorption of yeast cell wall.…”

Section: Introductionmentioning

confidence: 99%

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Removal of ochratoxin A in wine by Cryptococcus albidus and safety assessment of degradation products

Wang,

Cai,

Zhang

et al. 2023

J Sci Food Agric

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BACKGROUNDOchratoxin A (OTA) is a mycotoxin that contaminates grape‐based products and is extremely harmful to the health of the host. It is effectively removed by yeast during the fermentation of wine, whereas the removal mechanism of OTA remains unclear. Therefore, the present study aimed to investigate the removal mechanism of ochratoxin A by yeast and to evaluate the safety of its degradation products.RESULTSCryptococcus albidus (20‐G) with better effect on ochratoxin A (OTA) was screened out in the main fermentation stage of wine. The results showed that 20‐G removed OTA through biosorption and biodegradation. Intracellular enzymes played the main role (18.44%) and yeast cell walls adsorbed a small amount of OTA (8.44%). Furthermore, the identification of proteins in 20‐G revealed that the decrease in OTA content was mainly a result of the action of peroxidase, and validation tests were carried out. By analyzing the degradation products of OTA, OTα and phenylalanine with lower toxicity were obtained. Animal experiments showed that the intervention of yeast 20‐G reduced the damage and adverse effects caused by OTA toxicity to the mice.CONCLUSIONThe present study demonstrates the mechanism of OTA removal by 20‐G and the toxicity of OTA was reduced by peroxidase in 20‐G. © 2023 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

“…In recent years, biological methods have effectively controlled the content of mycotoxins. For example, yeast and lactic acid bacteria effectively reduced the content of OTA in the fermentation process of wine and fermented grape juice 9,10 . There are two explanations for the mechanism of yeast removing OTA in wine.…”

Section: Introductionmentioning

confidence: 99%