Degradation of the minor Fusarium mycotoxin beauvericin by intracellular enzymes of Saccharomyces cerevisiae

作者：Meca G^*; Ritieni A; Zhou T; Li X Z; Manes J

来源：Food Control, 2013, 33(2): 352-358.

DOI：10.1016/j.foodcont.2013.03.035

• Beauvericin
• Intracellular raw enzymes
• Mycotoxin reduction
• LC-DAD
• LC-MS/MS

Beauvericin (BEA) is a cyclic depsipeptide with antibiotic and insecticidal effects. It was discovered for the first time from the fungus Beauveria bassiana, but more significantly, is produced by several Fusarium strains, and considered a contaminant of several cereals like corn, wheat and barley. %26lt;br%26gt;This study investigated the degradation of BEA by intracellular raw enzymes of four strains of Saccharomyces cerevisiae, named LO9, YE5, A34, and A17. The BEA at 25 mg/kg in a model solution and in corn flour was co-incubated with the raw enzymes from the four yeast strains, respectively. The reduction of BEA was evaluated using liquid chromatography coupled to a diode array detector (LC-DAD); the products formed during the co-incubation were determined by liquid chromatography coupled to mass spectrometry-linear ion trap (LC-MS-LIT). In model solution BEA reduction ranged from 83 to 100%. In corn flour treated with the intracellular raw enzymes, the BEA degradation was from 66 to 91%. A product resulted from the BEA degradation was identified.

• 出版日期2013-10