Petulin is a harmful mycotoxin produced by cocci that is often present in damaged fruits, including apples, pears and grapes. In a recent breakthrough, researchers in Japan have identified a brand new filamentous fungal strain that may degrade petulin by converting it into less toxic substances. Their findings provide vital insights into the degradation mechanisms of patulin present in nature, and should result in latest ways to regulate the toxicity of patulin in our food supply.
Patulin (c7H6Oh4), a mycotoxin produced by many species of fungi, is toxic to quite a lot of life forms, including humans, mammals, plants, and microorganisms. In particular, there may be a risk of petulin contamination in environments without proper hygiene measures during food production because a lot of these fungal species grow on spoiled or rotten fruits, especially apples, and even that contaminates apple products, corresponding to applesauce, apple juice, jams, and ciders.
Responsible for varied health risks, including nausea, lung congestion, ulcers, intestinal bleeding, and much more serious consequences, corresponding to DNA damage, immunosuppression, and increased risk of cancer, petulin poisons the world. A serious concern throughout. As a result, many countries have imposed restrictions on the permitted levels of patulin in food products, especially baby food, because infants are more liable to the consequences of patulin.
Treatment for petulin poisoning includes oxygen therapy, immunotherapy, detoxing therapy, and dietary therapy. However, since prevention is commonly higher than cure, scientists are in search of effective ways to scale back the toxicity of petulin in food products. To that end, a research team including Associate Professor Toshiki Furuya of Tokyo University of Science (TUS) in Japan recently screened soil microorganisms that would potentially help prevent petulin toxicity. . Their study, published online on August 11, 2023 in Volume 12, Issue 4, was co-authored by Ms. Megumi Mita, Ms. Reina Sato, and Ms. Miho Kakinuma, all from TUS.
The team cultured microorganisms from 510 soil samples in a petulin-rich environment, in search of those that might thrive within the presence of the toxin. Then, in a second screening experiment, they used high-performance liquid chromatography (HPLC) to find out which survivors were only at degrading patulin amongst other less harmful chemicals. were Accordingly, they identified a filamentous fungal (mold) strain, Sp. or “TUS-MM1,” belonging to the breed, matches the bill.
The team then conducted various experiments to make clear the mechanisms by which TUS-MM1 reduced patulin. It involves incubating a strain of mold in a patulin-rich solution and specializing in substances that steadily appear out and in of its cells over time in response to patulin.
An vital finding was that TUS-MM1 cells converted any absorbed patulin to desoxypatulinic acid, a much less toxic compound than patulin, by adding a hydrogen atom. “When we started this research, only one other filamentous fungal strain had been reported to degrade patulin,” commented Dr. Furuya. “However, prior to the present study, the degradation products had never been identified. In this respect, to our knowledge, TUS-MM1 is the first filamentous fungus capable of converting patulin to desoxyptulineic acid. “
In addition, the team found that some compounds secreted by TUS-MM1 cells may convert patulin into other molecules. By mixing patulin with the extracellular fluid of TUS-MM1 cells and using HPLC, they observed various degradation products produced by patulin. Encouragingly, experiments on E. coli bacterium cells revealed that these products are significantly less toxic than patulin itself. Through further chemical analyses, the team showed that the major agent accountable for the transformation of patulin outside the cells was a thermally stable but highly reactive compound with a low molecular weight.
Overall, the outcomes of this study take us one step closer to effective solutions to regulate petulin levels in food. Dr. Furuya hypothesizes: “Elucidating the pathways by which microorganisms can degrade patulin will not only increase our understanding of the underlying mechanisms in nature, but also facilitate the use of these organisms in biocontrol efforts. It will also be helpful to make.”