Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/32514

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dc.contributor.authorAbrunhosa, Luíspor
dc.contributor.authorInês, Antóniopor
dc.contributor.authorRodrigues, A. I.por
dc.contributor.authorGuimarães, Anapor
dc.contributor.authorPereira, Vânia L.por
dc.contributor.authorParpot, Pierpor
dc.contributor.authorMendes-Faia, Arletepor
dc.contributor.authorVenâncio, Armandopor
dc.date.accessioned2015-01-08T09:50:34Z-
dc.date.available2015-01-08T09:50:34Z-
dc.date.issued2014-10-
dc.identifier.citationAbrunhosa, Luís; Inês, António; Rodrigues, A. I.; Guimarães, A. C.; Pereira, Vânia L.; Parpot, Pier; Mendes-Faia, Arlete; Venâncio, Armando, Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines. International Journal of Food Microbiology, 188, 45-52, 2014por
dc.identifier.issn0168-1605por
dc.identifier.urihttp://hdl.handle.net/1822/32514-
dc.description.abstractLactic acid bacteria (LAB) are a promising solution to reduce exposure to dietary mycotoxins because of the unique mycotoxin decontaminating characteristic of some LAB. Ochratoxin A (OTA) is one of the most prominent mycotoxins found in agricultural commodities. The present work reports on the ability of Pediococcus parvulus strains that were isolated from Douro wines that spontaneously underwent malolactic fermentation to detoxify OTA. These strains were identified and characterised using a polyphasic approach that employed both phenotypic and genotypic methods. When cultivated on OTA-supplemented MRS media, OTA was biodegraded into OTα by certain P. parvulus strains. The presence of OTα was confirmed using LC-MS/MS. The conversion of OTA into OTα indicates that the OTA amide bond was hydrolysed by a putative peptidase. The rate of OTA biodegradation was found to be dependent on the inoculum size and on the incubation temperature. Adsorption assays with dead P. parvulus cells showed that approximately 1.3% ± 1.0 of the OTA was adsorbed onto cells wall, which excludes this mechanism in the elimination of OTA by strains that degrades OTA. Under optimum conditions, 50% and 90% of OTA was degraded in 6 and 19 h, respectively. Other LAB strains that belonged to different species were tested but did not degrade OTA. OTA biodegradation by P. parvulus UTAD 473 was observed in grape must. Because some P. parvulus strains have relevant probiotic properties, the strains that were identified could be particularly relevant to food and feed applications to counteract the toxic effects of OTA.por
dc.description.sponsorshipThis work was funded by FEDER funds through the "Programa Operacional Factores de Competitividade - COMPETE" and by national funds through "Fundacao para a Ciencia e a Tecnologia - FCT", Ref. FCOMP-01-0124-FEDER-028029 and PTDC/AGR-TEC/3900/2012, respectively. The authors also thank the FCT Strategic Project PEst-OE/EQB/LA0023/2013 and the Project "BioInd - Biotechnology and Bioengineering for improved Industrial and Agro-Food processes, REF. NORTE-07-0124-FEDER-000028" co-funded by the Programa Operacional Regional do Norte (ON.2 - O Novo Norte), QREN, FEDER. Luis Abrunhosa was supported by the grant SFRH/BPD/43922/2008 from FCT.por
dc.language.isoengpor
dc.publisherElsevier B.V.por
dc.relationinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/130482/PT-
dc.rightsopenAccesspor
dc.subjectochratoxin Apor
dc.subjectPediococcus parvuluspor
dc.subjectmycotoxinspor
dc.subjectBiodegradationpor
dc.subjectDetoxificationpor
dc.titleBiodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro winespor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionThe original publication is available at: www.elsevier.com/ locate/ijfoodmicropor
dc.commentsCEB17889por
sdum.publicationstatuspublishedpor
oaire.citationStartPage45por
oaire.citationEndPage52por
oaire.citationConferencePlaceNetherlands-
oaire.citationTitleInternational Journal of Food Microbiologypor
oaire.citationVolume188por
dc.date.updated2015-01-07T14:45:54Z-
dc.identifier.essn0168-1605-
dc.identifier.doi10.1016/j.ijfoodmicro.2014.07.019por
dc.identifier.pmid25087204por
dc.subject.wosScience & Technologypor
sdum.journalInternational Journal of Food Microbiologypor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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