The Possible Mechanisms Involved in Degradation of Patulin by Pichia caribbica.

Xiangfeng Zheng,Qiya Yang,Hongyin Zhang,Jing Cao,Xiaoyun Zhang,Maurice Apaliya

doi:10.3390/toxins8100289

Abstract

In this work, we examined the mechanisms involved in the degradation of patulin by Pichia caribbica. Our results indicate that cell-free filtrate of P. caribbica reduced patutlin content. The heat-killed cells could not degrade patulin. However, the live cells significantly reduced the concentration of the patulin. In furtherance to this, it was observed that patulin was not detected in the broken yeast cells and cell wall. The addition of cycloheximide to the P. caribbica cells decreased the capacity of degradation of patulin. Proteomics analyses revealed that patulin treatment resulted in an upregulated protein which was involved in metabolism and stress response processes. Our results suggested that the mechanism of degradation of patulin by P. caribbica was not absorption; the presence of patulin can induce P. caribbica to produce associated intracellular and extracellular enzymes, both of which have the ability to degrade patulin. The result provides a new possible method that used the enzymes produced by yeast to detoxify patulin in food and feed.

Highlights

Phytosanitation is critical in food safety in the globalized agribusiness, where fresh fruits have been considered as promising natural food
The findings revealed that the cell-free filtrate of P. caribbica reduced the patulin concentration compared to the control (CK) during all the tested time, Figure 1
The x axis represents the time after the addition patulin (h: hour), axis represents the concentration of the time after the addition of patulin (h: hour), the y axis represents the concentration of the patulin represents the time after the addition of patulin (h: hour), the y axisP.represents the concentration of the patulin in the medium

Summary

Introduction

Phytosanitation is critical in food safety in the globalized agribusiness, where fresh fruits have been considered as promising natural food. The Food and Agricultural Organization (FAO) estimated that 25% of the world’s crops are contaminated with mycotoxins, and Aspergillus, Penicillium, and Fusarium genera were incriminated [1,2,3]. Patulin (4-hydroxy-4H-furo [3,2c] pyran, 2[6H]-one) one of these mycotoxins is an unsaturated heterocyclic lactone produced by certain fungi species (Penicillium, Aspergillus, and Byssochlamys). Patulin is the most common mycotoxin found in apples and its derived products [4]. Penicillium expansum is the most common fungus that causes blue mold and patulin contamination in stored apples [5]. Patulin was first isolated from Aspergillus clavatus and studied in the early 1940s [6,7]. Patulin has been demonstrated to induce oxidative stress and causes

Methods

Results

Conclusion