de Oliveira Garcia Sabrina, Comunello Ana Flávia Vendramin, Pinheiro Diean Fabiano Alvares, Marimón-Sibaja Karen Vanessa, Nogueira Wesclen Vilar, Garda-Buffon Jaqueline
Escola de Química E Alimentos, Universidade Federal Do Rio Grande (FURG), Avenida Itália Km 8, Campus Carreiros, 96203 - 900, Rio Grande, Rio Grande Do Sul, Brazil.
Braz J Microbiol. 2025 Apr 26. doi: 10.1007/s42770-025-01679-w.
Mycotoxins such as ochratoxin A (OTA) and zearalenone (ZEA) are secondary metabolites produced by fungi that exhibit high toxicity and are frequently detected in food and beverages, including beer, the third most consumed beverage worldwide, posing a significant public health concern. The mitigation of these contaminants has become an increasingly urgent priority, particularly in the face of climate change, which is expected to exacerbate their prevalence and concentration throughout the food supply chain. In this context, the development of effective, safe, and food-compatible strategies for reducing mycotoxin levels in complex food matrices is essential to ensure both food quality and consumer safety. Accordingly, this study aimed to evaluate the action of the enzyme Amano lipase A (ALA) in the simultaneous mitigation of OTA and ZEA in model solution and Pilsen type beer. The reaction and kinetic parameters (K and V) were optimized for this. The application of the enzyme (0.3 U mL) in the mitigation of OTA and ZEA in beer was evaluated. Under optimal reaction conditions to ALA in model solution, consisting of 50 mM pH 7 phosphate buffer, 40 ºC and 22 h of incubation, it simultaneously degraded OTA and ZEA by up to 100.0 and 30.6%, respectively. The kinetic parameters K and V of ALA in the mitigation of OTA and ZEA were 0.03 and 3.14 µM and 6.56 × 10 and 19.57 × 10 μM min, respectively. The enzyme degraded 89.5% OTA and 6.5% ZEA. The enzyme ALA presents as an alternative for controlling these contaminants in beer or food.
诸如赭曲霉毒素A（OTA）和玉米赤霉烯酮（ZEA）等霉菌毒素是真菌产生的次生代谢产物，具有高毒性，且经常在食品和饮料中被检测到，包括啤酒（全球第三大消费饮品），这对公众健康构成了重大威胁。减少这些污染物已成为日益紧迫的优先事项，尤其是面对气候变化时，预计气候变化会加剧它们在整个食品供应链中的流行程度和浓度。在此背景下，开发有效、安全且与食品兼容的策略以降低复杂食品基质中的霉菌毒素水平对于确保食品质量和消费者安全至关重要。因此，本研究旨在评估天野脂肪酶A（ALA）在模型溶液和比尔森型啤酒中同时降低OTA和ZEA的作用。为此对反应和动力学参数（K和V）进行了优化。评估了该酶（0.3 U/mL）在啤酒中降低OTA和ZEA的应用效果。在模型溶液中对ALA的最佳反应条件下，即由50 mM pH 7的磷酸盐缓冲液、40℃和22小时孵育组成，它同时分别降解OTA和ZEA高达1OO.0%和30.6%。ALA在降低OTA和ZEA时的动力学参数K和V分别为0.03和3.14 μM以及6.56×10和19.57×10 μM/min。该酶降解了89.5%的OTA和6.5%的ZEA。天野脂肪酶A可作为控制啤酒或食品中这些污染物的一种替代方法。
