Role of thiols and ascladiol production in patulin degradation by lactobacilli

Abstract

Patulin is a mycotoxin contaminant in various foods with apple products being its major dietary source. Yeast can reduce patulin levels during fermentation via biotransformation and thiol-adduct formation, with the ability of patulin to react with thiols being well known. Conversion of patulin to ascladiol by lactobacilli has been sparsely reported, while the contribution of thiols in reduction of patulin levels by lactobacilli remains undocumented. In this study, 11 strains of lactobacilli were screened for ascladiol formation in apple juice fermentation. Highest bioconversion was obtained for Lactiplantibacillus plantarum strains followed by Levilactobacillus brevis TMW1.465. Ascladiol production was also detected in several other lactobacilli species albeit in trace amounts. Reduction in patulin levels by Fructilactobacillus sanfranciscensis DMS 20451 and its glutathione reductase (ΔgshR) negative mutant was also assayed to determine the contribution of thiols. The hydrocinnamic acid reductase of Furfurilactobacillus milii did not contribute to reduction of patulin levels. In conclusion, this study demonstrated the potential of various lactobacilli in reduction of patulin levels via biotransformation of patulin to ascladiol, while also providing evidence for the role of thiol formation by lactobacilli and its presence in reducing patulin levels during fermentation.