The Possible Mechanisms Involved in Degradation of Patulin by Sporidiobolus pararoseus

doi:10.3969/j.issn.1673-1689.2020.02.003

Home > Archive>Volume 39, Issue 2, 2020 >16-23. DOI:10.3969/j.issn.1673-1689.2020.02.003

The Possible Mechanisms Involved in Degradation of Patulin by Sporidiobolus pararoseus
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                        10.3969/j.issn.1673-1689.2020.02.003
                    
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Patulin（PAT） is a mycotoxin mainly produced by Aspergillus and Penicillium. PAT contamination worldwide is considered to be a serious health concern. New strategies to prevent or reduce patulin contamination in fruits and derived products are meaningful. Recently，biological approach for PAT detoxification is being explored. In this study，the efficacy of patulin degradation by Sporidiobolus pararoseus and the degradation mechanisms involved were investigated. The findings revealed that S. pararoseus can significantly reduce the accumulation of PAT in apple wounds. PAT（5 μg/mL） was completely degraded at 18 h post incubation with S. pararoseus in vitro. Further research found that PAT degradation is indepeμndent of the absorption of yeast cells and cell walls. The intracellular enzymes obtained from the S. pararoseus cells showed they are more efficient to degrade PAT than the yeast cells. Our findings contributes to the understanding of the mechanisms of patulin degradation by S. pararoseus，which provided a foundation for the detoxification of patulin in fruits and derived products.

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SUN Yiwen, ZHAO Lina, ZHENG Xiangfeng, LIN Zhen, LI Qiaofei, CHENG Yangyang, ZHANG Hongyin. The Possible Mechanisms Involved in Degradation of Patulin by Sporidiobolus pararoseus[J]. Journal of Food Science and Biotechnology,2020,39(2):16-23.

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