菌毒素去除和转录反应的Pichia 发酵素 KCB21_L2
Carolina Gómez-Albarrán1, Silvia Rodríguez-Pires1,2,3, Alba Sáez-Matía1
1Department of Genetics, Physiology and Microbiology, Faculty of Biological Sciences, University Complutense of Madrid, 28040 Madrid, Spain.
Foods (Basel, Switzerland)
|December 30, 2025
概括
凯菲尔酵母,Pichia fermentans KCB21_L2,有效地从食物中去除有毒的真菌毒素. 这种生物消毒方法有望通过自然过程提高食品安全.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 毒理学 毒理学 毒理学
背景情况:
- 食品中的真菌毒素存在重大食品安全风险.
- 有效和安全的排毒策略对于公众健康至关重要.
- 使用微生物进行生物消毒是一种新兴的方法.
研究的目的:
- 评估Pichia fermentans KCB21_L2.2的真菌毒素去除能力.
- 为了研究这种酵母的真菌毒素消除背后的机制.
- 评估其在食品系统中的生物污染消除潜力.
主要方法:
- 从开菲尔中分离和识别Pichia fermentans KCB21_L2的分离和识别.
- 评估使用可活和无活化的酵母细胞去除真菌毒素的效率 (亚拉托克素B1,烟草素B1, ochratoxin A).
- 在高度的真菌毒素和不同的pH值水平下评估去除.
- 转录分析以了解细胞反应.
主要成果:
- 皮奇亚发酵素KCB21_L2有效地去除了阿弗拉托克辛B1,富蒙尼辛B1和奥克拉托克辛A.
- 活性的细胞表现出更高的去除效率,特别是在pH值为5.5和7.0时,这表明一个活跃的过程.
- 高度的真菌毒素被消除,激活了氨基酸和脂肪酸代谢途径.
- 没有观察到特定的真菌毒素降解酶基因的显著上调.
结论:
- 皮奇亚发酵素KCB21_L2是生物菌毒素消毒的有希望的候选者.
- 菌毒素的去除可能是多因素的,涉及活跃的细胞过程,应激反应,吸附和构成性酶.
- 这种酵母提供了一种安全和自然的策略,可以提高食品安全,防止菌根毒素污染.
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