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Patulin Biodegradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii Isolated From Fruits

Summary

Patulin is a dangerous toxin produced by molds that grow on apples and peaches, posing serious health risks to consumers. Researchers isolated two yeast species from fruits that can effectively break down patulin into a less toxic compound called (E)-ascladiol. The yeasts work by using enzymes inside their cells to degrade the toxin, and this biological approach could be used to safely remove patulin from contaminated fruits and fruit products.

Background

Patulin (PAT) is a toxic secondary metabolite produced by Penicillium and Aspergillus species on pome fruits, classified as a Group 3 carcinogen. It causes immunotoxic, neurotoxic, genotoxic, teratogenic, and carcinogenic effects and is highly resistant to thermal treatment and acidic conditions. Regulatory agencies worldwide have established a maximum tolerable limit of 50 µg L⁻¹ in apple-based products.

Objective

To isolate PAT-degrading yeast strains from fruits and investigate the effects of incubation time, temperature, and initial PAT concentration on PAT removal rates. The study also aimed to elucidate the mechanism of PAT degradation and identify the major biodegradation product.

Results

Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii showed the highest PAT removal rates (92.4% and 91.69%, respectively). Both strains degraded 1 μg mL⁻¹ PAT to below regulatory limits within 60 hours at 35°C. PAT degradation occurred intracellularly through enzyme-mediated mechanisms, not through cell wall binding or extracellular degradation, producing (E)-ascladiol as the sole biodegradation product.

Conclusion

Both yeast strains effectively degrade PAT and produce (E)-ascladiol, a less toxic product, through intracellular enzyme activity. The PAT degradation ability was inducible in M. guilliermondii but constitutive in R. ruineniae. These findings could support practical applications for controlling PAT contamination on fruits such as apples and peaches.
  • Published in:MicrobiologyOpen,
  • Study Type:Experimental Research,
  • Source: PMID: 41492961, DOI: 10.1002/mbo3.70198
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