FOOD CONTROL
·
2022
·
IF 6.652
Xiaoshuang Liu,Leran Wang,Saiqun Wang,Rui Cai,Tianli Yue,Yahong Yuan,Zhenpeng Gao,Zhouli Wang
The contamination of patulin is widely present in apple, hawthorn, pear, and their products. Many patulin detoxification methods have already been reported, among which enzymes are considered as one of the most promising degradation methods. However, in the reports available so far, patulin-degrading enzymes have rarely been separated and produced, making their application limited. In this study, four commercial enzymes including esterase, peroxidase, lipase A, and lipase M with the potential ability were used for patulin degradation. The results showed that four enzymes can degrade patulin with a rate of 97.8%, 53.2%, 76.3%, and 68.2%, respectively. The soluble solids content, pH value, browning degree, transmittance, organic acids and soluble sugar content, and volatile components of apple juice did not vary much or were within the acceptable range. The main degradation products of patulin were desoxypatulinic acid and hydroascladiol, the toxicity of which have been reported to be lower than that of patulin. Our discovery may provide a more convenient option for enzymes in juice detoxification.
研究领域:
食品科学
·
酶学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROTECTION
·
2015
·
IF 1.849
Ruiyu Zhu,Ting Yu,Shuanghuan Guo,Hao Hu,Xiaodong Zheng,Petr Karlovsky
The effect of a strain of marine yeast Rhodosporidium paludigenum on postharvest blue mold and patulin accumulation in apples and pears stored at 23°C was evaluated. The occurrence and severity of apple and pear decay caused by Penicillium expansum were significantly inhibited by R. paludigenum. However, the application of the yeast at a high concentration (10 8 cells per ml) enhanced patulin accumulation after 7 days of storage; the amount of patulin increased 24.2 times and 12.6 times compared to the controls in infected apples and pears, respectively. However, R. paludigenum reduced the patulin concentration in the growth medium by both biological degradation and physical adsorption. Optimal in vitro patulin reduction was observed at 30°C and at pH 6.0. R. paludigenum incubated at 28°C was tolerant to patulin at concentrations up to 100 mg/liter. In conclusion, R. paludigenum was able to control postharvest decay in apples and pears and to remove patulin in vitro effectively. However, because the yeast induced patulin accumulation in fruit, the assessment of mycotoxin content after biological treatments in postharvest decay control is important. R. paludigenum may also be a promising source of gene(s) and enzyme(s) for patulin degradation and may be a tool to decrease patulin contamination in commercial fruit-derived products.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2019
·Vol. 56
·期 4
·2326-2331
·
IF 1.85
Zhang Zhuo,Li Min,Wu Caie,Peng Bangzhu
Patulin (PAT), a mycotoxin mainly produced by various species of fungi, is frequently detected in moldy fruit- and vegetable-based products, which pose a health risk to the consumer. Over the past decades, a few studies reported that PAT content could be significantly decreased by microbial fermentation process. However, the physical adsorption mechanism between PAT and yeast during fermentation is still unclear. In this paper, we focused on the physical adsorption of PAT by Saccharomyces cerevisiae CCTCC 93161 during fermentation in aqueous solutions. Firstly, morphology of differently treated yeast cells were analyzed by scanning electron microscope, then the interactions between PAT and yeast cells were investigated by infrared absorption spectra of differently treated S. Cerevisiae cells before and after the adsorption of PAT. The results showed that the efficiency of PAT removal raised significantly with the increase of fermentation temperature and time, whereas it decreased significantly with the increase of initial PAT concentration in the fermentation system. The proteins and polysaccharides in the cell walls of yeast interacted with PAT and accounted for the physical adsorption. The current work would possibly provide some new insights on PAT control for fermented foods.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 4
·786
·
IF 5.2
Shuaishuai Duan,Fengjuan Liu,Qiaomei Qin,Qinlan Jia,Xiaoqian Cao,Zhenyu Hua,Yingying Fan,Cheng Wang
Patulin (PAT) is a toxic secondary metabolite produced byAspergillussp. andPenicilliumsp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical basis to more effectively reduce the PAT in apple juice concentrate (AJC). Through field investigation of apple juice concentrate (AJC) production enterprises, we collected 117 samples from 13 steps of AJC production, including whole apple, apple pulp, and apple juice. PAT contents were analyzed via high-performance liquid chromatography (HPLC) and compared with samples from the different production processes. The result demonstrated that the PAT content was significantly (p< 0.05) influenced by five processes, receipt of raw apples, sorting of raw apples, adsorption step, pasteurization, and aseptic filling. These processes were determined as the CCPs. Monitoring systems for maintaining CCPs within acceptable limits were established, and corrective actions were proposed in case a CCP was surpassed. Based on the above-identified CCPs, critical limits, and control methods (corrective actions), a HACCP plan related to the production process of AJC was established. This study provided important guidance for juice manufacturers wishing to effectively control the PAT content in their products.Keywords:apple juice concentrate;HACCP;patulin;critical control points
研究领域:
食品科学
·
食品安全
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Min Li,Weizhu Chen,Zhuo Zhang,Zhiwei Zhang,Bangzhu Peng
Patulin (PAT) is a toxic metabolite produced by several filamentous fungi common to fruit- and vegetable-based products, which results in a potential food safety hazard . Over the past few years, there have been reports stating that PAT was removed by yeast from some fermented products. However, the interactions between PAT and yeast during fermentation are still unclear. In this paper, we focused on the interactions between PAT and S. cerevisiae CITCC 93161 in aqueous solutions during fermentation. The results demonstrated that PAT affected the yeast cells in a time- and concentration-dependent manner, but the yeast exhibited a very strong tolerance to the toxicity of PAT. The yeast cells could completely degraded PAT through the exo- and endo-enzymes synthesized during yeast fermentation, of which the latter exhibited higher activity. Moreover, the PAT biodegradation ability of yeast was not induced by the addition of such toxics to the culture media. Additionally, E-ascladiol was tentatively identified as the product of PAT biodegradation.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
TOXICON
·
2021
·
IF 3.033
Kun Ma,Enjie Diao,Hui Zhang,Shiquan Qian,Peng Xie,Ruifeng Mao,Huwei Song,Liming Zhang
The removal of patulin in phosphoric acid buffer solution by cysteine was investigated. Cysteine could effectively decrease the patulin concentration at high acidic condition (pH 3.0–5.0) with the help of high temperature greater than 90 °C. Three removal mechanisms of patulin by cysteine under high acidic and high temperature conditions were deduced. Reaction temperature, pH of reactive media, molar ratio between cysteine and patulin, and reaction time were all the obvious factors influencing the removal efficiency of patulin, and the increase of any one factor could significantly improve the removal efficiency of patulin. The removal process of patulin could be simulated by the zero-order kinetic model, logarithmic model, and pseudo-first-order kinetic model, respectively, and the corresponding correlation coefficients ( R 2 ) were all greater than 0.90. Presently, this method can only be applied for the removal of patulin in contaminated water from washing fruits in juice processing industry due to the high treatment temperature more than 120 °C and the long detoxification time greater than 1 h.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Manshun Liu,Jing Wang,Xin Wang,Jingke Xu,Linxuan Xie,Huilan Hu,Jing Sun,Tianli Yue,Jianlong Wang
Patulin (PAT) contaminant causes severe food safety issue throughout apple industry. Although adsorption is the feasible approach to remove PAT, the limited adsorption capacity and separation difficulty of most adsorbent is the major drawback that remains to be overcome. Here GO-SH doped aerogel was prepared and used for removal PAT from apple juice. The intrinsic porous of the aerogel and abundant active sites including –COOH, –NH 2 and -SH offered the PAT adsorption capacity of 24.75 μg/mg that superior to most reported adsorbents. Furthermore, it could reduce 89 ± 1.23% PAT in real apple juice without juice quality deterioration and cytotoxicity. Importantly, the aerogel with good mechanical strength and structure stability could endure the complex juice solution so that there was no any residue after convenient separation of the aerogel, which proved that the proposed aerogel was a promising adsorbent to be applied to apple juice industry for PAT removal.
研究领域:
食品安全
·
吸附材料
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ANALYTICAL BIOCHEMISTRY
·
2016
·
IF 2.243
Shijia Wu,Nuo Duan,Weixiao Zhang,Sen Zhao,Zhouping Wang
Patulin (PAT) is a kind of mycotoxin that has serious harmful impacts on both food quality and human health. A high-affinity ssDNA aptamer that specifically binds to patulin was generated using systemic evolution of ligands by exponential enrichment (SELEX) assisted by graphene oxide (GO). After 15 rounds of positive and negative selection, a highly enriched ssDNA pool was sequenced and the representative sequences were subjected to binding assays to evaluate their affinity and specificity. Of the eight aptamer candidates tested, the sequence PAT-11 bound to patulin with high affinity and excellent selectivity with a dissociation constant ( K d ) of 21.83 ± 5.022 nM. The selected aptamer, PAT-11, was subsequently used as a recognition element to develop a detection method for patulin based on an enzyme-chromogenic substrate system. The colorimetric aptasensor exhibited a linear range from 50 to 2500 pg mL −1 , and the limit of detection was found to be 48 pg mL −1 . The results indicated that GO-SELEX technology was appropriate for the screening of aptamers against small-molecule toxins, offering a promising application for aptamer-based biosensors.
研究领域:
毒理学
·
分析化学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 8
·5551-5559
·
IF 2.6
Zhu Ruiyu,Lin Haiyan,Shan Shuo,Mei Gang,Pan Hong,Zhao Chengyao,Wang Tianjiao,Chen Deng
Excessive patulin contamination in fruit juice products pose a significant risk to human health. However, there is a notable absence of a comprehensive and long-term survey regarding the contamination of patulin in fruit juices within the Chinese market. The present study revealed a discernible decline in the patulin contamination levels, which were as follows: 60% (33/55), 18.28% (17/93), 0% (0/122), 15.58% (12/77), and 0% (0/63) at various survey time dates (2014, 2016, 2018, 2020, 2022). Among them, 18.18% (in 2014), 6.45% (in 2016), and 3.90% (in 2020) of samples exceeded the maximum limit concentration of 50 μg/L, respectively. Despite the presence of varying levels of patulin contamination, the average daily intake of patulin across all years did not present a discernible risk to human health. This investigation offers valuable insights for evaluating the extent of human exposure to patulin and establishing regulatory measures to ensure the safety of juice products.
研究领域:
食品安全
·
毒理学
·
微生物学
✓ 已验证
DOI
高影响因子
BIOLOGICAL CONTROL
·
2023
·
IF 4.2
Yu Ding,Fengjuan Liu,Jin Yang,Yingying Fan,Lvjian Yu,Zenghao Li,Na Jiang,Jing An,Ziwei Jiao,Cheng Wang
Penicillium expansum is the main causal organism of apple rot and causes huge economic losses during apple storage. Patulin (PAT) produced by P. expansum , occurs widely in apples and their products because of its water-solubility and thermal stability . In the present study, we isolated bacterial strains with antagonistic activity against P. expansum to effectively control the growth of P. expansum and production of PAT. We isolated a bacterium named YL-RY0310, which inhibited the growth of P. expansum and production of PAT in apples by 77.4% and 48.4%, respectively. Strain YL-RY0310 was 96% homologous to Bacillus mojavensis using morphological and 16S rRNA gene sequencing analyses. In addition, DNA amplification analysis using Bacillus -specific primers showed that the genes responsible for synthesis of lipopeptides of surfactin, iturins and fengycin are expressed. Oxford cup agar diffusion test showed that its crude lipopeptides could effectively inhibit the growth of P. expansum . Furthermore, strain YL-RY0310 could significantly degrade PAT; the degradation efficiencies of the intracellular and extracellular metabolites of the strain were 62.6% and 56.9%, respectively. Therefore, B. mojavensis YL-RY0310 could be used as a biocontrol agent to inhibit the growth of P. expansum and control PAT contamination in apples. This study provides a theoretical basis for a novel biological control strategy and degradation of mycotoxin.
研究领域:
植物病理学
·
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Rong Liu,Lingxuan Huang,Xuan Feng,Di Wang,Rasika Gunarathne,QingJun Kong,Jun Lu,Xueyan Ren
Aspergillus carbonarius , a common food-contaminating fungus, produces ochratoxin A (OTA) and poses a risk to human health. This study aimed to assess the inhibitory activity of tea tree essential oil and its main components, Terpene-4-ol (T4), α-terpineol (αS), and 3-carene (3C) against A. carbonarius . The study showed αS and T4 were the main antifungal components of tea tree essential oil, which primarily inhibit A. carbonarius growth through cell membrane disruption, reducing antioxidant enzyme activities (catalase, peroxidase, superoxide dismutase) and interrupting the tricarboxylic acid cycle. Furthermore, αS and T4 interacted with enzymes related to OTA biosynthesis. Molecular docking and molecular dynamics show that they bound mainly to P450 with a minimum binding energy of −7.232 kcal/mol, we infered that blocking the synthesis of OTA precursor OTβ. Our hypothesis was preliminarily verified by the detection of key substances in the OTA synthesis pathway. The results of UHPLC-QTOF-MS 2 analysis demonstrated that T4 achieved a degradation rate of 43 % for OTA, while αS reached 29.6 %, resulting in final breakdown products such as OTα and phenylalanine. These results indicated that α-terpinol and Terpene-4-ol have the potential to be used as naturally safe and efficient preservatives or active packaging to prevent OTA contamination.
研究领域:
食品科学
·
微生物学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Zi-Qiang Luo,Tao Peng,Ya Hu,Bin-Yang Yang,Jing Wang,Tao Zou
The selection of suitable porous materials as the adsorbent of mycotoxin is of great significance for food safety. In this work, hierarchical porous materials with high specific surface area and suitable pore size distribution were prepared by one-step carbonization method using chitosan and KMnO 4 as carbon precursors and activators, respectively. The best adsorption performance was achieved using the hierarchical porous materials prepared at carbonization temperature of 600 °C. The adsorption capacity and Brunauer-Emmett-Teller specific surface area was 8.4 μg/mg and 1800.76 m 2 g −1 , respectively. The adsorption of patulin on hierarchical porous materials conforms to the Langmuir and pseudo-second-order model. Moreover, the hierarchical porous materials did not have a significant effect on the nutrients of the apple juice. The adsorbents prepared herein has been found to be a good solution for the adsorption of patulin, owing to their easy preparation, low cytotoxicity, high efficiency, and good reusability.
研究领域:
食品安全
·
材料科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）