Cebrián Eva, Roncero Elia, Luz João, Sousa Silva Marta, Cordeiro Carlos, Peromingo Ana Belén, Rodríguez Mar, Núñez Félix
Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Laboratório de FT-ICR e Espectrometria de Massa Estrutural, BioISI Biosystems and Integrative Sciences Institute, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisbon, Portugal.
Int J Food Microbiol. 2025 Feb 16;430:111036. doi: 10.1016/j.ijfoodmicro.2024.111036. Epub 2024 Dec 22.
Dry-cured ham is a highly appreciated meat product. During the ripening, moulds grow on its surface such as Penicillium nordicum and Aspergillus westerdijkiae producers of ochratoxin A (OTA). This mycotoxin poses a risk to consumers that must be controlled. The aim of this work is to evaluate the effectiveness of Debaryomyces hansenii and Staphylococcus xylosus isolated from dry-cured ham as a combined biocontrol culture (BCA) to reduce the OTA produced by one strain of A. westerdijkiae and two strain of P. nordicum, and to assess the metabolomic changes they cause. Each mould was inoculated alone and in combination with BCA on dry-cured ham for 14 days at 20 °C. OTA and total metabolites were analysed in a mass spectrometer Orbitrap Q- Exactive Plus. The Compound Discoverer software, in-house Python-based software and the Metaboanalyst software were used for metabolite analysis. BCA reduced the OTA of A. westerdijkiae, P. nordicum 15 and P. nordicum 856 by 78 %, 99 % and 65 % respectively. BCA caused changes in their metabolome, mainly in the phenylalanine metabolism pathway altering compounds such as Phenylacetaldehyde, Phenylpyruvate or trans-2-hydroxycinnamate, the synthesis of phenylalanine, tyrosine, and tryptophan altering compounds such as 4-hydroxyphenylpyruvate or L-tryptophan, and in the synthesis of oxylipins derived from the linoleic acid metabolism such as 13-OxoODE, 9(S)-HODE or 9(10)-EpOME.
干腌火腿是一种备受赞誉的肉制品。在成熟过程中，其表面会生长霉菌，如产生赭曲霉毒素A（OTA）的北欧青霉和韦斯特迪克曲霉。这种霉菌毒素对消费者构成风险，必须加以控制。这项工作的目的是评估从干腌火腿中分离出的汉逊德巴利酵母和木糖葡萄球菌作为联合生物防治培养物（BCA），以减少一株韦斯特迪克曲霉和两株北欧青霉产生的OTA的有效性，并评估它们引起的代谢组学变化。将每种霉菌单独接种以及与BCA组合接种在干腌火腿上，于20℃培养14天。使用质谱仪Orbitrap Q-Exactive Plus分析OTA和总代谢物。使用Compound Discoverer软件、基于Python的内部软件和Metaboanalyst软件进行代谢物分析。BCA分别将韦斯特迪克曲霉、北欧青霉15和北欧青霉856的OTA降低了78%、99%和65%。BCA导致它们的代谢组发生变化，主要是在苯丙氨酸代谢途径中改变了苯乙醛、苯丙酮酸或反式-2-羟基肉桂酸等化合物，在苯丙氨酸、酪氨酸和色氨酸的合成中改变了4-羟基苯丙酮酸或L-色氨酸等化合物，以及在源自亚油酸代谢的氧脂素合成中改变了13-氧代十八碳二烯酸、9(S)-羟基十八碳二烯酸或9(10)-环氧亚油酸甲酯等化合物。
