| Author(s): |
Freire, Luisa
[1]
;
Furtado, Marianna M.
[1]
;
Guerreiro, Tatiane M.
[2]
;
da Graca, Juliana S.
[1]
;
da Silva, Beatriz S.
[1]
;
Oliveira, Diogo N.
[2]
;
Catharino, Rodrigo R.
[2]
;
Sant'Ana, Anderson S.
[1]
Total Authors: 8
|
| Affiliation: | [1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] Univ Estadual Campinas, Fac Pharmaceut Sci, Innovare Biomarkers Lab, Campinas, SP - Brazil
Total Affiliations: 2
|
Yeasts are able to reduce the levels of ochratoxin A in fermentative processes; and, through their enzymatic complex, these micro-organisms are also capable of forming modified mycotoxins. These mycotoxins are often underreported, and may increase health risks after ingestion of contaminated food. In this sense, this study aims to evaluate whether the presence of ochratoxin A influences yeast growth kinetic parameters and to elucidate the formation of modified ochratoxin by Saccharomyces cerevisiae strains during fermentation. Three S. cerevisiae strains (12 M, 01 PP, 41 PP) were exposed to OTA at the concentrations of 10, 20 and 30 mu g/L. The Baranyi model was fitted to the growth data (Log CFU/mL), and the identification of modified ochratoxins was performed through High Resolution Mass Spectrometry. The presence of ochratoxin A did not influence the growth of S. cerevisiae strains. Four pathways were proposed for the metabolization of OTA: dechlorination, hydrolysis, hydroxylation, and conjugation. Among the elected targets, the following were identified: ochratoxin alpha, ochratoxin beta, ochratoxin alpha methyl ester, ochratoxin B methyl ester, ethylamide ochratoxin A, ochratoxin C, hydroxyochratoxin A, hydroxy-ochratoxin A methyl ester, and ochratoxin A cellobiose ester. These derivatives formed from yeast metabolism may contribute to the occurrence of underreporting levels of total mycotoxin in fermented products. (AU) |