{"title":"赭曲霉毒素 A 吸附在鼠李糖乳杆菌 Bm01 细胞壁上的机理及其对葡萄汁质量的影响","authors":"Jiang Li, Lu Gao, Zhirong Wang, Peiwen Huang, Tianzhu Guan, Xiangfeng Zheng","doi":"10.15586/qas.v16i2.1486","DOIUrl":null,"url":null,"abstract":"The contamination of food products with ochratoxin A (OTA) is a significant and pervasive food safety concern. In this regard, the novel use of lactic acid bacteria (LAB) to eliminate OTA from food has shown strong potential. The adsorption of OTA to the Lacticaseibacillus rhamnosus Bm01 (Bm01) cell walls has been demonstrated to eliminate OTA from grape juice effectively. The present study investigated the specific components of the Bm01 cell wall on OTA adsorption and evaluated the effect of Bm01 on grape juice quality using high-performance liquid chromatography. The results showed that the treatment of methanol and formaldehyde caused cell membrane perforation and enhanced OTA adsorption of Bm01, which reduced 98.35% and 95.13% of OAT, respectively. The involvement of cell wall proteins in the adsorption of OTA was demonstrated because only 5.23% of OTA was removed by Bm01 without cell wall proteins. Lactic (from 0 to 1.69 mg/mL) and acetic acid levels (from 0.14 to 1.45 mg/mL) were increased, malic acid (from1.24 to 0.81 mg/mL), glucose (from 8.8 to 6.91 mg/mL), and fructose (from 12.73 to 7.47 mg/mL) levels were reduced after treatment with Bm01. The addition of Bm01 shows little negative impact on color and light transmission. Overall, the effect of the addition of Bm01 on the quality of grape juice was found to be minimal. These results indicate that Bm01 has the potential to be a viable biological solution for mitigating OTA contamination in beverages, thereby offering a practical and effective method for food safety.","PeriodicalId":20738,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" 10","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mechanistic insight into ochratoxin A adsorption onto the cell wall of Lacticaseibacillus rhamnosus Bm01 and its impact on grape juice quality\",\"authors\":\"Jiang Li, Lu Gao, Zhirong Wang, Peiwen Huang, Tianzhu Guan, Xiangfeng Zheng\",\"doi\":\"10.15586/qas.v16i2.1486\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The contamination of food products with ochratoxin A (OTA) is a significant and pervasive food safety concern. In this regard, the novel use of lactic acid bacteria (LAB) to eliminate OTA from food has shown strong potential. The adsorption of OTA to the Lacticaseibacillus rhamnosus Bm01 (Bm01) cell walls has been demonstrated to eliminate OTA from grape juice effectively. The present study investigated the specific components of the Bm01 cell wall on OTA adsorption and evaluated the effect of Bm01 on grape juice quality using high-performance liquid chromatography. The results showed that the treatment of methanol and formaldehyde caused cell membrane perforation and enhanced OTA adsorption of Bm01, which reduced 98.35% and 95.13% of OAT, respectively. The involvement of cell wall proteins in the adsorption of OTA was demonstrated because only 5.23% of OTA was removed by Bm01 without cell wall proteins. Lactic (from 0 to 1.69 mg/mL) and acetic acid levels (from 0.14 to 1.45 mg/mL) were increased, malic acid (from1.24 to 0.81 mg/mL), glucose (from 8.8 to 6.91 mg/mL), and fructose (from 12.73 to 7.47 mg/mL) levels were reduced after treatment with Bm01. The addition of Bm01 shows little negative impact on color and light transmission. Overall, the effect of the addition of Bm01 on the quality of grape juice was found to be minimal. These results indicate that Bm01 has the potential to be a viable biological solution for mitigating OTA contamination in beverages, thereby offering a practical and effective method for food safety.\",\"PeriodicalId\":20738,\"journal\":{\"name\":\"Quality Assurance and Safety of Crops & Foods\",\"volume\":\" 10\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Quality Assurance and Safety of Crops & Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15586/qas.v16i2.1486\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15586/qas.v16i2.1486","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
赭曲霉毒素 A(OTA)对食品的污染是一个重大而普遍的食品安全问题。在这方面,利用乳酸菌(LAB)消除食品中 OTA 的新方法显示出巨大的潜力。事实证明,将 OTA 吸附到鼠李糖乳杆菌 Bm01(Bm01)细胞壁上可有效消除葡萄汁中的 OTA。本研究调查了 Bm01 细胞壁中吸附 OTA 的特定成分,并使用高效液相色谱法评估了 Bm01 对葡萄汁质量的影响。结果表明,甲醇和甲醛处理会导致细胞膜穿孔,增强 Bm01 对 OTA 的吸附,使 OAT 分别减少 98.35% 和 95.13%。细胞壁蛋白参与了 OTA 的吸附,因为不含细胞壁蛋白的 Bm01 只去除了 5.23% 的 OTA。经 Bm01 处理后,乳酸(从 0 到 1.69 毫克/毫升)和乙酸(从 0.14 到 1.45 毫克/毫升)含量增加,苹果酸(从 1.24 到 0.81 毫克/毫升)、葡萄糖(从 8.8 到 6.91 毫克/毫升)和果糖(从 12.73 到 7.47 毫克/毫升)含量减少。添加 Bm01 对颜色和透光性几乎没有负面影响。总体而言,添加 Bm01 对葡萄汁质量的影响很小。这些结果表明,Bm01 有可能成为减轻饮料中 OTA 污染的可行生物解决方案,从而为食品安全提供一种实用而有效的方法。
Mechanistic insight into ochratoxin A adsorption onto the cell wall of Lacticaseibacillus rhamnosus Bm01 and its impact on grape juice quality
The contamination of food products with ochratoxin A (OTA) is a significant and pervasive food safety concern. In this regard, the novel use of lactic acid bacteria (LAB) to eliminate OTA from food has shown strong potential. The adsorption of OTA to the Lacticaseibacillus rhamnosus Bm01 (Bm01) cell walls has been demonstrated to eliminate OTA from grape juice effectively. The present study investigated the specific components of the Bm01 cell wall on OTA adsorption and evaluated the effect of Bm01 on grape juice quality using high-performance liquid chromatography. The results showed that the treatment of methanol and formaldehyde caused cell membrane perforation and enhanced OTA adsorption of Bm01, which reduced 98.35% and 95.13% of OAT, respectively. The involvement of cell wall proteins in the adsorption of OTA was demonstrated because only 5.23% of OTA was removed by Bm01 without cell wall proteins. Lactic (from 0 to 1.69 mg/mL) and acetic acid levels (from 0.14 to 1.45 mg/mL) were increased, malic acid (from1.24 to 0.81 mg/mL), glucose (from 8.8 to 6.91 mg/mL), and fructose (from 12.73 to 7.47 mg/mL) levels were reduced after treatment with Bm01. The addition of Bm01 shows little negative impact on color and light transmission. Overall, the effect of the addition of Bm01 on the quality of grape juice was found to be minimal. These results indicate that Bm01 has the potential to be a viable biological solution for mitigating OTA contamination in beverages, thereby offering a practical and effective method for food safety.