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Ochratoxin A Removal by Lactobacillus Plantarum V22 in Synthetic Substrates
- Source :
- The Open Biotechnology Journal. 12:282-287
- Publication Year :
- 2018
- Publisher :
- Bentham Science Publishers Ltd., 2018.
-
Abstract
- Background: Ochratoxin A is a nephrotoxin which may occur in wines characterised by higher pH than the average. In the last decades the mechanisms responsible for ochratoxin A reduction by lactic acid bacteria have been investigated and identified as mainly cell walls adsorption and / or enzymatic conversion to ochratoxin-α, a non-toxic metabolite. Since lactic acid bacteria are involved in the malolactic fermentation during the wine-making process, selected starter cultures could be exploited to guarantee safe ochratoxin A level in wines also from contaminated grapes. A lactic acid bacteria strain (Lactobacillus plantarum V22) was previously selected for its ability of both degrading ochratoxin A and carrying out malolactic fermentation at high pH. Objective: This study was aimed at assessing if the selected L. plantarum strain, can reduce ochratoxin A because it can use it as a carbon source. Methods: L. plantarum V22 was grown in the presence of ochratoxin A in two different synthetic substrates, with or without malic acid, monitoring the reduction of ochratoxin A and the presence of ochratoxin α as an indicator for a toxin enzymatic hydrolysis. The presence of residual not hydrolysed ochratoxin A bound to the bacteria cell walls was also evaluated to quantify the ochratoxin A removal due to simple adsorption. Result: A significant reduction of 19.5 ± 2.0% in ochratoxin A concentration was observed only in the presence of malic acid. The quantified fraction of ochratoxin A adsorbed on cell walls was irrelevant and the metabolite ochratoxin α could not be detected. Conclusion: There is a possibility that L. plantarum V22 can degrade ochratoxin A through a not yet identified metabolic pathway.
- Subjects :
- Ochratoxin A
Bio-decontamination
Biomedical Engineering
Biophysics
Wine
Bioengineering
01 natural sciences
Biochemistry
chemistry.chemical_compound
0404 agricultural biotechnology
Malolactic fermentation
Food science
Lactobacillus plantarum
Synthetic Substrates
Biotechnology
biology
Chemistry
010401 analytical chemistry
food and beverages
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
0104 chemical sciences
Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
Subjects
Details
- ISSN :
- 18740707
- Volume :
- 12
- Database :
- OpenAIRE
- Journal :
- The Open Biotechnology Journal
- Accession number :
- edsair.doi.dedup.....ec42c478e7dd431ae8cea112f4f2cf38