Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

Toxins

Leonardo Petruzzi¹  Antonietta Baiano²  Antonio De Gianni²  Milena Sinigaglia²  Maria Rosaria Corbo²  Antonio Bevilacqua¹ 

[1] Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, Foggia 71122, Italy;

关键词: ochratoxin A;    anthocyanins;    yeasts;    adsorption;    cell wall;    wine aging;   

DOI  :  10.3390/toxins7104350

来源: mdpi

【 摘 要 】

The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L). The samples were analyzed periodically to assess mycotoxin concentration, chromatic characteristics, and total anthocyanins over 84 days of aging. Yeast cell walls revealed the highest OTA-adsorption in comparison to thermally-inactivated cells (50% vs. 43% toxin reduction), whilst no significant differences were found for the amount of adsorbed anthocyanins in OTA-contaminated and control wines. OTA and anthocyanins adsorption were not competitive phenomena. Unfortunately, the addition of yeast cells to wine could cause color loss; therefore, yeast selection should also focus on this trait to select the best strain.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.