Advances in Biodetoxification of Ochratoxin A-A Review of the Past Five Decades.

Wenying Chen,Boyang Zhang,Zheng Zhou,Xin Liao,Jieyeqi Yang,Xiao L Shen,Yuzhe Li,Yingbin Shen,Xiaohong Li,Chen Li,Yan Wang

doi:10.3389/fmicb.2018.01386

Abstract

Ochratoxin A (OTA) is a toxic secondary fungal metabolite that widely takes place in various kinds of foodstuffs and feeds. Human beings and animals are inevitably threatened by OTA as a result. Therefore, it is necessary to adopt various measures to detoxify OTA-contaminated foods and feeds. Biological detoxification methods, with better safety, flavor, nutritional quality, organoleptic properties, availability, and cost-effectiveness, are more promising than physical and chemical detoxification methods. The state-of-the-art research advances of OTA biodetoxification by degradation, adsorption, or enzymes are reviewed in the present paper. Researchers have discovered a good deal of microorganisms that could degrade and/or adsorb OTA, including actinobacteria, bacteria, filamentous fungi, and yeast. The degradation of OTA to non-toxic or less toxic OTα via the hydrolysis of the amide bond is the most important OTA biodegradation mechanism. The most important influence factor of OTA adsorption capacity of microorganisms is cell wall components. A large number of microorganisms with good OTA degradation and/or adsorption ability, as well as some OTA degradation enzymes isolated or cloned from microorganisms and animal pancreas, have great application prospects in food and feed industries.

Highlights

Ochratoxin A (OTA), 7-carboxyl-5-chloro-8-hydroxyl-3,4-dihydro-3R-methyl-isocoumarin-7-Lβ-phenylalanine (Figure 1; Wu et al, 2011), is a secondary fungal metabolite with low molecular weight that is mainly produced by various species of Aspergillus and Penicillium (Shen et al, 2013; Susca et al, 2016; Freire et al, 2017)
Kapetanakou et al (2012) applied strains mixtures (107 cfu/mL) with 16 yeasts isolated from different batches of wine and 29 bacteria isolated from fermented flour, basil, sourdough, sausage, and aniseed to degrade OTA (0.1 μg/mL) in grape juice, red wine, and beer at 25◦C for 5 days
On the basis of the development of about 50 years, researchers have identified a good deal of microorganisms, including actinobacteria, bacteria, filamentous fungi, and yeast, that could degrade and/or adsorb OTA

Summary

Introduction

Ochratoxin A (OTA), 7-carboxyl-5-chloro-8-hydroxyl-3,4-dihydro-3R-methyl-isocoumarin-7-Lβ-phenylalanine (Figure 1; Wu et al, 2011), is a secondary fungal metabolite with low molecular weight that is mainly produced by various species of Aspergillus and Penicillium (Shen et al, 2013; Susca et al, 2016; Freire et al, 2017). This strain could completely degrade 1 μg/mL of OTA in solid corn substrate within 24 h at 39◦C, which suggests that anaerobic microorganisms might be suitable for the development of feed additives that will function in the targeted animal intestines.

Results

Conclusion