Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 04763, Korea.
Toxins (Basel). 2022 Oct 28;14(11):737. doi: 10.3390/toxins14110737.
Patulin (PAT) is a toxic secondary metabolite produced by certain species of sp. and sp. on apples and pears. In this study, we investigated the effects of ascorbic acid and the combination of ascorbic acid and ferrous iron on degradation of PAT in 100% pure pear juice and apple juice using high-performance liquid chromatography UV detector (HPLC-UVD). The addition of 2 different levels of ascorbic acid (143 or 286 μg/mL) into pear juice or apple juice containing 0.08 or 0.4 μg/mL of PAT showed 87.7-100% and 67.3-68.7% of PAT degradation rates, respectively, after 24 h incubation at 25 °C. Moreover, the addition of both ascorbic acid (143 or 286 μg/mL) and ferrous iron (0.033 or 0.11 μmol/mL) into pear juice or apple juice containing the same level of PAT exhibited higher PAT degradation rates (100 and 75-94%, respectively) than the addition of only ascorbic acid after 24 h incubation at 25 °C. Our data demonstrated that ascorbic acid plus ferrous iron as well as ascorbic acid were highly effective on degradation of PAT in pear juice and apple juice and that addition of both ascorbic acid and ferrous iron produced higher PAT degradation rates than addition of only ascorbic acid.
棒曲霉素（PAT）是某些种类的青霉属和曲霉属在苹果和梨上产生的一种有毒次生代谢物。在这项研究中，我们使用高效液相色谱紫外检测器（HPLC-UVD）研究了抗坏血酸和抗坏血酸与亚铁结合对 100%纯梨汁和苹果汁中 PAT 降解的影响。在 25°C 孵育 24 小时后，向含有 0.08 或 0.4μg/mL PAT 的梨汁或苹果汁中添加 2 种不同水平的抗坏血酸（143 或 286μg/mL），分别显示出 87.7-100%和 67.3-68.7%的 PAT 降解率。此外，向含有相同水平 PAT 的梨汁或苹果汁中添加抗坏血酸（143 或 286μg/mL）和亚铁（0.033 或 0.11μmol/mL）均表现出比仅添加抗坏血酸更高的 PAT 降解率（分别为 100%和 75-94%）。我们的数据表明，抗坏血酸加亚铁以及抗坏血酸在梨汁和苹果汁中对 PAT 的降解非常有效，并且添加抗坏血酸和亚铁比仅添加抗坏血酸产生更高的 PAT 降解率。
