JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2019
·Vol. 56
·期 4
·2326-2331
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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
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微生物学
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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
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微生物学
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JOURNAL OF HAZARDOUS MATERIALS
·
2026
·
IF 10.6
Yilei Du,Xiao Liang,Ziliang Li,Zhuobing Zhang,Yangyang Chen,Jian Gao,Song You,Liping Du,Huimin Qin,Weidong Liu
Commonly present in rotten fruits, patulin (PAT) is a mycotoxin that can seriously harm human health and cause financial losses. Enzymes provide an eco-friendly, efficient, and specific approach for mycotoxin degradation. However, existing enzymes for PAT detoxification face challenges such as limited variety and poor thermostability. In this work, three PAT-degrading enzymes derived from Saccharomonospora viridis ( Sv DLH), Pyrinomonas methylaliphatogenes ( Pm DLH), and Acidimicrobium ferrooxidans ( Af DLH) were identified through a sequence- and structure-based virtual screening method. All identified enzymes, which exhibit excellent thermostability ( T m > 80 °C), are capable of degrading PAT into the less toxic metabolite 2-(2-hydroxy-4-oxodihydro-2H-pyran-3(4H)-ylidene) acetic acid, with Sv DLH displaying the highest catalytic activity among them. Pm DLH and Af DLH were characterized as acid-tolerant, both with optimal pH at 6. Site-directed mutagenesis confirmed that the conserved catalytic residue (Cys) is crucial for all three hydrolases to degrade PAT. In pear juice, all three enzymes (500 μg/mL) achieved 100% degradation of PAT (5 μg/mL) within 30-45 hours in the absence of cofactors, with no compromise in juice quality. These enzymes are valuable candidates for the efficient detoxification of PAT and lay a technical foundation for mycotoxin removal in both food and environmental applications.
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Mycotoxin Research
·
2026
·Vol. 42
·期 3
·51
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IF 3.5
Li Shuang,Chen Shubing,Fang Keyi,Zhu Peng,Zhang Sijia,Zhang Shun,Cai Ting
Patulin (PAT) is a mycotoxin that poses a significant health risk to both humans and animals. However, knowledge regarding its in vivo biotransformation and toxicological effects remains limited. In this study, zebrafish were exposed to a lethal dose of PAT for 24 h. Metabolite profiles in the intestine and liver were analyzed using UHPLC-Q-Orbitrap-HRMS, and toxicological effects were evaluated via histopathological examination, oxidative stress assays, RT-qPCR of target genes, and 16 S rRNA sequencing of the gut microbiota. The key results are as follows: (1) In addition to forming PAT-GSH adducts in the liver, zebrafish can metabolize PAT into ascladiol and hydroascladiol in the intestine, with distinct tissue-specific distribution. The gut bacterium Lactobacillus may play a crucial role in this conversion process. (2) Quantitative analysis revealed that the levels of ascladiol and hydroascladiol peaked during the initial exposure stage and then declined sharply, followed by a rapid increase in PAT-GSH adduct accumulation. (3) PAT exposure also induced tissue inflammation, oxidative stress, upregulation of pro-inflammatory factors, and gut microbiota dysbiosis. Importantly, the severity of adverse effects in the intestine and liver was directly correlated with both the distribution of non-toxic metabolites (ascladiol and hydroascladiol) and the accumulation of PAT-GSH adducts. We hypothesize that the intestine acts as an initial defense barrier against PAT, but with prolonged exposure, disruption of the gut microbiota impairs this detoxification process. Consequently, excess unmetabolized PAT enters the liver via enterohepatic circulation, triggering hepatic inflammation and oxidative damage. These findings provide new insights into the in vivo modulation of PAT toxicity.
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FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Fenglan Zhou,Tingwen Wang,Gang Yang,Kewei Chen,Muying Du,Zsolt Zalán,Krisztina Takács,Sameh Awad,Nassra Dabour,Jianquan Kan
Patulin (PAT), a mycotoxin primarily produced by Penicillium species, presents a serious food safety challenge due to its widespread occurrence and harmful health effects. Among current detoxification approaches, yeast-based degradation is particularly promising, offering high efficiency, environmental sustainability, and preservation of food quality—key attributes for industrial application. However, the enzymatic pathways involved and the potential for concurrent quality enhancement remain poorly understood. In this study, Wickerhamomyces anomalus XL1—selected from 15 yeast strains for its superior PAT-degrading capacity—completely eliminated 5 μg/mL PAT to undetectable levels (<0.06 μg/mL) within 24 h under optimal conditions (pH 3–7, 20–35 °C). Mechanistic analysis confirmed that degradation is mediated by intracellular enzymes, indicating an enzymatic rather than adsorptive mechanism. UPLC-Q-TOF/MS identified the major degradation products as non-toxic E/ Z -ascladiol isomers. Importantly, XL1 demonstrated practical efficacy in both fresh and commercial apple juice, achieving complete PAT removal within 24 h. Additionally, it enhanced juice quality by increasing total phenolic content (from 243.25 to 397.17 mg/L) and enriching volatile aroma profiles through the synthesis of novel compounds. This dual functionality—efficient PAT detoxification and concurrent improvement of product quality—positions W. anomalus XL1 as a highly promising biological agent for industrial-scale food safety applications.
研究领域:
食品科学
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微生物学
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毒理学
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生物技术
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分析化学
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应用生物学
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Food & Function
·
2023
·Vol. 14
·期 7
·3083-3091
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IF 6.1
Ruiyu Zhu,Shuo Shan,Su Zhou,Zhen Chen,Yuanfeng Wu,Wei Liao,Chao Zhao,Qiang Chu
Patulin is one of the mycotoxins that exists in abundance in fruits and derivative products and is easily exposed in daily life, leading to various toxicities such as genotoxicity, teratogenicity, immunotoxicity, and carcinogenicity in the human body, while the efficient removal or degradation measures are still in urgent demand. In this work, Saccharomyces cerevisiae, a natural yeast with both patulin degradation and intestine damage protection abilities, was first applied to prevent and decrease the hazard after patulin intake. In vitro, Saccharomyces cerevisiae KD (S. cerevisiae KD) could efficiently degrade patulin at high concentrations. In a Canenorhabditis elegans (C. elegans) model fed on S. cerevisiae KD, locomotion, oxidative stress, patulin residual, intestine damage, and gene expression were investigated after exposure to 50 μg mL−1 patulin. The results demonstrated that S. cerevisiae KD could efficiently degrade patulin, as well as weaken the oxidative stress and intestinal damage caused by patulin. Moreover, S. cerevisiae KD could regulate the gene expression levels of daf-2 and daf-16 through the IGF-1 signaling pathway to control the ROS level and glutathione (GSH) content, thus decreasing intestinal damage. In summary, this work uncovers the outstanding characteristic of an edible probiotic S. cerevisiae KD in patulin degradation and biotoxicity alleviation and provides enlightenment toward solving the hazards caused by the accumulation of patulin.
研究领域:
食品科学
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毒理学
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微生物学
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分子生物学
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MICROCHIMICA ACTA
·
2018
·Vol. 185
·期 10
·1-8
·
IF 5.705
He Baoshan,Dong Xiaoze
The authors describe an aptamer based assay for the mycotoxin patulin (PAT). A gold electrode was modified with a composite made from ZnO nanorods (ZnO-NRs) and chitosan. The ZnO-NRs was prepared by reaction with ammonia and subsequent hydrothermal growth. Its properties were characterized by X-ray diffraction, Raman spectroscopy and scanning electron microscopy. Subsequently, thiol-modified aptamers were self-assembled on AuNPs that had been electrodeposited on the surface of the modified electrode. The presence of ZnO-NRs on the electrode increases the loading with AuNPs and aptamers. It also warrants a relatively stable microenvironment for the aptamers. In the presence of PAT, it will form a complex with the aptamer on the electrode surface. This hinders electron transfer from the electrode to the redox probe hexacyanoferrate and results in reduced current, which is typically measured at 0.176 V (vs. Ag/AgCl). The concentration of PAT can be calculated from the differences in the peak current before and after incubation with PAT. The assay has a linear response in the 50 ng·mL −1 to 0.5 pg·mL −1 PAT concentration range and a 0.27 pg·mL −1 lower detection limit. The sensor is specific, reproducible, repeatable, and long-term stable. It was successfully applied to the determination of PAT in spiked juice samples.
Schematic representation of aptamer based detection of patulin (PAT). It is based on the fact that ZnO nanorods on the surface of the electrode increase the loading of the gold nanoparticles and the aptamers, thereby improving the electrode performance.
研究领域:
分析化学
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纳米技术
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毒理学
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食品安全
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POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2023
·
IF 7
Ruiyu Zhu,Weilun Wang,Zisheng Luo,Haiyan Lin,Yong Li,Weiqiang Lu,Zimu Xu,Chenggang Cai,Shuheng Hu
Blue light-emitting diode (LED) light has been considered to influence the growth, quality, and preservation of certain fruit and vegetable. However, the blue LED light impact on apple postharvest blue mold remains elusive. In this study, the influence of blue LED light on Penicillium expansum virulence and patulin secretion was investigated in vitro and in vivo, as well as on the apple quality. The growth of P. expansum was inhibited by blue LED light via changes in mycelium morphology changes, cell membrane integrity, and potential mitochondrial membrane destruction, thereby causing reactive oxygen species accumulation, oxidative stress , and mitochondrial dysfunction. Furthermore, the expression level of LaeA relevant to the pathogenicity of P. expansum , was down-regulated. Specifically, the patulin production of P. expansum was inhibited via expression down-regulation of the patulin biosynthesis-related genes PatA , PatE , and PatN rather than direct degradation by the blue LED light treatment. Additionally, no significant effects on the fruit quality were observed when the light intensity was lower than 120 μmol m -2 s -1 . In summary, blue LED light treatment has the potential for a low-cost, safe, and non-chemical approach to control apple postharvest decay.
研究领域:
食品科学
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微生物学
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植物病理学
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
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IF 7.1
Xiang Chen,Ningxin Liu,Hongyan Li,Yanqing Li,Yunqi Ou,Jianmei Li,Yang Xiong,Peng Peng,Qi Sun
Rational truncation enhances aptamer affinity toward patulin. • Fe 3 O 4 nanozyme enables signal amplification via catalytic activity. • Target-induced “off–on” mechanism improves detection sensitivity. • Wide linear range (2.5–160 ng/mL) and low LOD (1.02 ng/mL). • Successful application in fruit juice with high recovery and accuracy. Patulin (PAT) contamination in fruit-derived products poses a significant threat to food safety, necessitating the development of rapid, sensitive, and cost-effective detection strategies. In this study, a novel colorimetric aptasensor was constructed based on Fe 3 O 4 nanozymes and a rationally engineered high-affinity aptamer for PAT detection. A structure-guided strategy combining molecular docking and molecular dynamics simulations (MD) was employed to optimize the aptamer sequence, yielding a truncated variant (APT-63) with enhanced binding affinity (Kd = 15.68 nmol/L) compared to the parental sequence (Kd = 31.94 nmol/L). The sensing mechanism relies on a target-induced “shielding–restoration” effect, where aptamer adsorption inhibits nanozyme activity and subsequent PAT binding restores catalytic activity toward 3,3′,5,5′-Tetramethylbenzidine (TMB) oxidation, generating a measurable signal at 652 nm. Under optimized conditions, the sensor exhibited a wide linear detection range of 2.5–160 ng/mL with a low limit of detection (LOD) of 1.02 ng/mL. The platform demonstrated excellent selectivity against common mycotoxins. In spiked apple and grape juice samples, satisfactory recoveries (93.7–103.8%) and strong agreement with high-performance liquid chromatography (HPLC) results (R 2 ≥ 0.9736) were achieved. Compared with existing methods, the proposed sensor offers advantages including simple operation, low cost, and high stability, highlighting its potential for rapid on-site screening of PAT in food safety monitoring.
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 8
·5551-5559
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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
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毒理学
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微生物学
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Foods
·
2022
·Vol. 11
·期 5
·749
·
IF 5.561
Yue Qiu,Xinlu Chen,Zhangxi Chen,Xuejun Zeng,Tianli Yue,Yahong Yuan
Patulin (PAT) is a toxic fungal metabolite, and oxidative damage was proved to be its important toxicity mechanism. Selenium nanoparticles (SeNPs) were prepared by reducing sodium selenite with chitosan as a stabilizer and used for preventing PAT-induced liver, kidney and gastrointestinal damage. SeNPs have good dispersibility, in vitro antioxidant activity, and are much less cytotoxic than sodium selenite. Cell culture studies indicated that SeNPs can effectively alleviate PAT-induced excessive production of intracellular ROS, the decline of glutathione peroxidase activity, and the suppression of cell viability. Evaluation of serum biochemical parameters, histopathology, oxidative stress biomarkers and activities of antioxidant enzymes in a mouse model showed that pre-treatment with SeNPs (2 mg Se/kg body weight) could ameliorate PAT-induced oxidative damage to the liver and kidneys of mice, but PAT-induced gastrointestinal oxidative damage and barrier dysfunction were not recovered by SeNPs, possibly because the toxin doses suffered by the gastrointestinal as the first exposed tissues exceeded the regulatory capacity of SeNPs. These results suggested that a combination of other strategies may be required to completely block PAT toxicity.Keywords:patulin;selenium nanoparticles;antioxidative;nephrotoxicity;hepatotoxicity;gastrointestinal damage
研究领域:
毒理学
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药理学
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纳米技术
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JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
·
2020
·
IF 3.004
Han Fu,Wu Xu,Haixiang Wang,Shenghua Liao,Guitang Chen
A highly efficient and selective method was successfully developed by using magnetic molecularly imprinted polymers (MMIPs) combined with high performance liquid chromatography (HPLC) to quickly determine patulin (PAT) in juice. MMIPs was prepared by surface imprinting method using Fe 3 O 4 nanoparticles as supporter, 2-oxindole as virtual template, (3-Aminopropyl) triethoxysilane (APTES) as functional monomer and tetraethyl orthosilicate (TEOS) as crosslinking agent. The structure of the product was characterized by vibrating sample magnetometer (VSM), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The results showed that MMIP with a particle size of about 450 nm was successfully prepared, the imprinted molecular layer accounted for about 11.6% of the total mass, and the saturation magnetization was about 6.82 emu/g. The maximum adsorption capacities (Qmax) of kinetic and thermodynamic adsorption experiments were 1.97 mg/g and 4.241 mg/g, respectively. The adsorption process was highly selective and fitted well with the pseudo-second-order model. Langmuir model demonstrated that the binding sites were evenly distributed on the surface of the MMIPs. Scatchard analysis showed that MMIPs had two types of binding sites with Qmax of 4.53 mg/g and 5.73 mg/g, respectively. In the actual sample application, the limit of detection (LOD) and the limit of quantification (LOQ) were 3 μg/kg and 10 μg/kg. And the recovery rate of the sample was 86.44–95.50%. MMIPs possessed excellent applicability with stability of 1.11–3.16% and accuracy of 0.63–1.94%. These results indicated that MMIPs had good performance in separating PAT and was suitable for determining PAT in actual samples.
研究领域:
分析化学
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食品科学
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材料科学
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高影响因子
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