Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain.
Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain.
Food Chem. 2020 Jun 15;315:126283. doi: 10.1016/j.foodchem.2020.126283. Epub 2020 Jan 23.
Patulin is a toxic mycotoxin usually associated with apple products. Due to its unhealthy effects for humans, its content is regulated by the food safety authorities. The removal or degradation of this mycotoxin in contaminated apple juices has been studied with different approaches with uneven effectiveness. However, a strategy based on the chemical reaction between patulin and glutathione (GSH), in order to generate the conjugates that are formed during cell detoxification process, is an innovative approach yet to be evaluated. In this work, the formation of patulin-GSH conjugates activated by the application of pulsed light treatments and catalyzed by Fe ions was evaluated. The study of patulin degradation and effect of the GSH/Fe molar ratio showed that a molar ratio of 5 allows an adequate catalytic effect of the metal ions. In addition, mono-substituted patulin-glutathione adducts were identified as the main type of generated conjugates.
棒曲霉素是一种与苹果制品有关的有毒真菌毒素。由于其对人类健康的不良影响，食品安全监管机构对其含量进行了规定。已采用不同方法研究了受污染的苹果汁中这种真菌毒素的去除或降解方法，但效果参差不齐。然而，基于棒曲霉素与谷胱甘肽（GSH）之间化学反应的策略，生成细胞解毒过程中形成的共轭物，是一种尚未得到评估的创新方法。在这项工作中，评估了应用脉冲光处理和 Fe 离子催化生成棒曲霉素-GSH 共轭物的方法。对棒曲霉素降解和 GSH/Fe 摩尔比的研究表明，摩尔比为 5 时，金属离子具有足够的催化效果。此外，还鉴定出单取代棒曲霉素-谷胱甘肽加合物是主要生成的共轭物类型。
