Simultaneous mitigation of ochratoxin A and zearalenone by Amano lipase A: conditions and application

Mycotoxins such as ochratoxin A (OTA) and zearalenone (ZEA) are secondary metabolites produced by fungi that exhibit high toxicity and are frequently detected in food and beverages, including beer, the third most consumed beverage worldwide, posing a significant public health concern. The mitigation of these contaminants has become an increasingly urgent priority, particularly in the face of climate change, which is expected to exacerbate their prevalence and concentration throughout the food supply chain. In this context, the development of effective, safe, and food-compatible strategies for reducing mycotoxin levels in complex food matrices is essential to ensure both food quality and consumer safety. Accordingly, this study aimed to evaluate the action of the enzyme Amano lipase A (ALA) in the simultaneous mitigation of OTA and ZEA in model solution and Pilsen type beer. The reaction and kinetic parameters (K_M and V_max) were optimized for this. The application of the enzyme (0.3 U mL^-1) in the mitigation of OTA and ZEA in beer was evaluated. Under optimal reaction conditions to ALA in model solution, consisting of 50 mM pH 7 phosphate buffer, 40 ºC and 22 h of incubation, it simultaneously degraded OTA and ZEA by up to 100.0 and 30.6%, respectively. The kinetic parameters K_M and V_max of ALA in the mitigation of OTA and ZEA were 0.03 and 3.14 µM and 6.56 × 10^-05 and 19.57 × 10^-03 μM min^-1, respectively. The enzyme degraded 89.5% OTA and 6.5% ZEA. The enzyme ALA presents as an alternative for controlling these contaminants in beer or food.