Binding mechanism of patulin to heat-treated yeast cell
Binding mechanism of patulin to heat-treated yeast cell
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DOI：
10.1111/j.1472-765x.2012.03314.x
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发表时间：
2012-12-01
影响因子：
2.4
通讯作者：
Wang, Z.
中科院分区：
文献类型：
--
作者：
Guo, C.;Yuan, Y.;Wang, Z.
目的：研究加热处理的酿酒酵母细胞去除棒曲霉素的机理，并确定不同的细胞壁成分在结合过程中的作用。方法和结果：通过对活细胞、热处理细胞、细胞壁和胞内提取物的测定，了解它们去除棒曲霉素的能力。此外，还测试了酵母菌的化学处理和酶处理对结合能力的影响。结果表明，活性酵母细胞(53.28%)与热处理酵母细胞(51.71%)的棒曲霉毒素结合率无显著差异。此外，细胞壁分数使棒曲霉毒素降低了35.05%，细胞提取物几乎不能结合棒曲霉毒素。酶E、甲醇、甲醛、高碘酸盐或尿素处理显著降低了热处理细胞去除棒曲霉毒素的能力(P<；0.05)。傅立叶变换红外光谱(FTIR)分析表明，热处理细胞的结合过程中涉及到更多的官能团。结论：多糖和蛋白质是参与棒曲霉毒素去除的酵母细胞壁的重要成分。此外，疏水相互作用在结合过程中起主要作用。研究的意义和影响：研究的意义和影响：加热处理的酿酒酵母细胞可用于控制苹果汁行业中的棒曲霉毒素污染。此外，我们的结果还证明棒曲霉毒素的去除过程主要是基于吸附而不是降解。
Aims: This study aims to assess the removal mechanism of patulin using heat-treated Saccharomyces cerevisiae cells and identify the role of different cell wall components in the binding process.Methods and Results: In order to understand the binding mechanism, viable cells, heat-treated cells, cell wall and intracellular extract were performed to assess their ability to remove patulin. Additionally, the effects of chemical and enzymatic treatments of yeast on the binding ability were tested. The results showed that there was no significant difference between viable (53.28%) and heat-treated yeast cells (51.71%) in patulin binding. In addition, the cell wall fraction decreased patulin by 35.05%, and the cell extract nearly failed to bind patulin. Treatments with protease E, methanol, formaldehyde, periodate or urea significantly decreased (P < 0.05) the ability of heat-treated cells to remove patulin. Fourier transform infrared (FTIR) analysis indicated that more functional groups were involved in the binding process of heat-treated cells.Conclusions: Polysaccharides and protein are important components of yeast cell wall involved in patulin removal. In addition, hydrophobic interactions play a major role in binding processes.Significance and Impact of the Study: Significance and Impact of the Study: Heat-treated S. cerevisiae cells could be used to control patulin contamination in the apple juice industry. Also, our results proof that the patulin removal process is based mainly on the adsorption not degradation.