In vivo evaluation of the toxicity of patulin degradation products produced by Lactobacillus casei YZU01

Abstract

Patulin contamination of food products represents a significant problem in the food industry. Patulin degradation in food products by lactic acid bacteria can effectively eliminate the food safety challenge caused by this toxin. In the present study, the lactic acid bacterium Lactobacillus casei YZU01 was used to degrade patulin. The patulin degradation process by YZU01 was tracked and the final degradation products, having no identifiable characteristics in the ultraviolet spectrum, were collected. Analyses of mice administered patulin demonstrated that patulin can significantly decrease stomach and liver health indices, however, no significant effect on the organ indices were observed when mice were administered patulin degradation products. Furthermore, the level or activity of alanine transaminase, aspartate aminotransferase, malondialdehyde, glutathione, superoxide dismutase and glutathione peroxidase, which are involved in the oxidative stress response induced by patulin, were not significantly affected in mice administered the patulin degradation products. Our data indicate that patulin degradation products do not have patulin-like toxicity, and do not damage the intestinal tissues or induce changes in the intestinal microflora of mice. In summary, our analysis of the toxicity of the patulin degradation products produced by YZU01 indicates that the final degradation products are not toxic. Therefore, patulin detoxification strategies involving the use of L. casei YZU01 represent a good approach to limiting the risk caused by patulin ingestion in food products.