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Effective degradation of the mycotoxin patulin in pear juice by porcine pancreatic lipase.
Food Chem Toxicol 2019; 133:110769FC

Abstract

Porcine pancreatic lipase (PPL) was used to degrade the mycotoxin patulin (PAT) in pear juice. The dosage of PPL, the initial concentration of PAT, reaction temperature and time were investigated by batch experiments to study the optimal degradation condition. The concentration of PAT in pear juice was determined by high performance liquid chromatography with an ultraviolet detector (HPLC-UV). The results showed that the optimal condition was 0.02 g PPL/mL pear juice at 40 °C for 24 h. The content of organic acids, volatile flavor components, polyphenols, ascorbic acid and the degree of browning reaction in pear juice, relating to the quality of juice, changed insignificantly. Although the initial PAT concentration was very high, the degradation product was confirmed nontoxic by cytotoxicity test of Caco-2 cells. It suggested that PPL could be further considered to be applied in the degradation of PAT in pear juice.

Authors+Show Affiliations

College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China. Electronic address: xiaoyan111308@163.com.College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China. Electronic address: liubj@ouc.edu.cn.College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China. Electronic address: 529974299@qq.com.College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China. Electronic address: 2371516566@qq.com.College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China; Pilot National Laboratory for Marine Science and Technology, Qingdao, 266003, China. Electronic address: mengxh@ouc.edu.cn.College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China. Electronic address: zhangfang@ouc.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31442469

Citation

Xiao, Yanju, et al. "Effective Degradation of the Mycotoxin Patulin in Pear Juice By Porcine Pancreatic Lipase." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 133, 2019, p. 110769.
Xiao Y, Liu B, Wang Z, et al. Effective degradation of the mycotoxin patulin in pear juice by porcine pancreatic lipase. Food Chem Toxicol. 2019;133:110769.
Xiao, Y., Liu, B., Wang, Z., Han, C., Meng, X., & Zhang, F. (2019). Effective degradation of the mycotoxin patulin in pear juice by porcine pancreatic lipase. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 133, p. 110769. doi:10.1016/j.fct.2019.110769.
Xiao Y, et al. Effective Degradation of the Mycotoxin Patulin in Pear Juice By Porcine Pancreatic Lipase. Food Chem Toxicol. 2019 Aug 20;133:110769. PubMed PMID: 31442469.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effective degradation of the mycotoxin patulin in pear juice by porcine pancreatic lipase. AU - Xiao,Yanju, AU - Liu,Bingjie, AU - Wang,Zijuan, AU - Han,Chenlu, AU - Meng,Xianghong, AU - Zhang,Fang, Y1 - 2019/08/20/ PY - 2019/08/03/received PY - 2019/08/16/revised PY - 2019/08/19/accepted PY - 2019/8/24/pubmed PY - 2019/8/24/medline PY - 2019/8/24/entrez KW - Cytotoxicity test KW - Degradation KW - PAT KW - Pear juice KW - Porcine pancreatic lipase SP - 110769 EP - 110769 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem. Toxicol. VL - 133 N2 - Porcine pancreatic lipase (PPL) was used to degrade the mycotoxin patulin (PAT) in pear juice. The dosage of PPL, the initial concentration of PAT, reaction temperature and time were investigated by batch experiments to study the optimal degradation condition. The concentration of PAT in pear juice was determined by high performance liquid chromatography with an ultraviolet detector (HPLC-UV). The results showed that the optimal condition was 0.02 g PPL/mL pear juice at 40 °C for 24 h. The content of organic acids, volatile flavor components, polyphenols, ascorbic acid and the degree of browning reaction in pear juice, relating to the quality of juice, changed insignificantly. Although the initial PAT concentration was very high, the degradation product was confirmed nontoxic by cytotoxicity test of Caco-2 cells. It suggested that PPL could be further considered to be applied in the degradation of PAT in pear juice. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/31442469/Effective_degradation_of_the_mycotoxin_patulin_in_pear_juice_by_porcine_pancreatic_lipase L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(19)30559-9 DB - PRIME DP - Unbound Medicine ER -