Abstract
Patulin, a potent mycotoxin, contaminates fruits and derived products worldwide, and is a serious health concern. Several yeast strains have shown the ability to effectively degrade patulin. However, the mechanisms of its biodegradation still remain unclear at this time. In the present study, biodegradation and involved mechanisms of patulin by an antagonistic yeast Candida guilliermondii were investigated. The results indicated that C. guilliermondii was capable of not only multiplying to a high population in medium containing patulin, but also effectively reducing patulin content in culture medium. Degradation of patulin by C. guilliermondii was dependent on the yeast cell viability, and mainly occurred inside cells. E-ascladiol was the main degradation product of patulin. An iTRAQ-based proteomic analysis revealed that the responses of C. guilliermondii to patulin were complex. A total of 30 differential proteins involved in 10 biological processes were identified, and more than two-thirds of the differential proteins were down-accumulated. Notably, a short-chain dehydrogenase (gi|190348612) was markedly induced by patulin at both the protein and mRNA levels. Our findings will provide a foundation to help enable the commercial development of an enzyme formulation for the detoxification of patulin in fruit-derived products.
Highlights
Contamination of food and feed by fungal secondary metabolites, known as mycotoxins, is a global health issue [1]
At a concentration of μg/mL, patulin slightly inhibited the growth of C. guilliermondii; this inhibitory effect improved as the concentration of patulin inhibited the culture growth medium
Proteins involved in other biological processes, such as amino acid metabolism, carbohydrate metabolism, and energy metabolism, were down-accumulated. These results indicated that patulin exposure as a stress could affect various metabolic pathways of yeast cells, which might explain the inhibitory effect of patulin on growth of C. guilliermondii at the early growth stage
Summary
Contamination of food and feed by fungal secondary metabolites, known as mycotoxins, is a global health issue [1]. Patulin is one of the important mycotoxins, and is produced by several species belonging to Penicillium, Aspergillus, Paecilomyces, Byssochlamys, and Scopulariopsis [2,3]. Penicillium expansum infects a wide range of fruits and vegetables and is the main producer of patulin [4]. The acceptable level of patulin in food has been limited in many countries worldwide. Yes; (9) Search effort: Thorough; (10) FDR Analysis: Yes. For iTRAQ quantification, the peptide for quantification was automatically selected by the Pro Group algorithm to calculate the reporter peak area, error factor (EF) and the p-value. The final fold change was calculated as the average value obtained from two replicates. Blast2GO Software was used for functional analysis of the identified proteins
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