Proteomic Study on the Degradation of Patulin by Sporidiobolus pararoseus

doi:10.3969/j.issn.1673-1689.2019.03.002

Home > Archive>Volume 38, Issue 3, 2019 >10-16. DOI:10.3969/j.issn.1673-1689.2019.03.002

Proteomic Study on the Degradation of Patulin by Sporidiobolus pararoseus
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                        10.3969/j.issn.1673-1689.2019.03.002
                    
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Abstract:

Patulin（PAT） is one of toxic fungal secondary metabolites，mainly produced by Aspergillus sp. and Penicillium sp，it has been identified in various fruits and fruit products all over the world，and it has cytotoxicity，teratogenicity and genotoxicity，hence，it poses potential hazard to human and animals. In recent years，biological control has become a promising method to control the mycotoxin produced by fruits because of its advantages of safety，green and high efficiency. It has been reported that，some strains of yeast can directly inhibit the production of PAT，and even degrade PAT，however，the mechanism of controlling and degradation PAT underlying is not clear. Our previous study found that，Sporidiobolus pararoseus Y16 can significantly degrade PAT in vitro，but the possible mechanism is not clear，in this study，the mechanism of degradation of PAT by S. pararoseus using proteomic technology was investigated. This study can provide a new theoretical evidence for the biological degradation of mycotoxins.

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ZHAO Lina, SUN Yiwen, ZHANG Xiaoyun, ZHANG Hongyin. Proteomic Study on the Degradation of Patulin by Sporidiobolus pararoseus[J]. Journal of Food Science and Biotechnology,2019,38(3):10-16.

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Online: June 21,2019
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