Removal of Ochratoxin A from Red Wine Using Alginate-PVA-L. plantarum (APLP) Complexes: A Preliminary Study

Toxins

Carlos Padilla¹  Verónica Carrasco-Sánchez¹  V. Felipe Laurie²  Ricardo Ignacio Castro³ 

[1] Departamento de Microbiología, Facultad de Ciencias de la Salud, Universidad de Talca, Talca 3460000, Chile;Facultad de Ciencias Agrarias, Universidad de Talca, Talca 3460000, Chile;Multidisciplinary Agroindustry Research Laboratory, Instituto de Ciencias Químicas y Aplicadas, Universidad Autónoma de Chile, Talca 3467987, Chile;

关键词: mycotoxins;    ochratoxin A;    lactic acid bacteria;    polyvinyl alcohol;    alginate;   

DOI  :  10.3390/toxins14040230

来源: DOAJ

【 摘 要 】

The presence of ochratoxin A (OTA) in wines is a problem mainly due to the health damage it can cause to frequent drinkers. A method for removing these toxic substances from wine is the use of lactic acid bacteria with mycotoxin-adsorption capacities; however, their use is limited since a matrix in which they can be immobilized, to remove them after use, is needed. In this study, L. plantarum (LP) was encapsulated in a polymeric matrix composed of polyvinyl alcohol (PVA) and alginate, forming alginate–PVA–LP (APLP) complexes. Then, these complexes were characterized, and assays of OTA and phenol removal from wines were performed. As a result, it was observed that the APLP complexes at a concentration of 0.5 g mL⁻¹ removed over 50% of the OTA without substantially affecting the concentration of total phenols. In addition, it was determined that the presence of L. plantarum directly affected the ability to adsorb OTA from wines and did not decrease the total phenols. In conclusion, an alginate–PVA matrix allows immobilizing LP, and the complexes formed are an alternative for removing ochratoxin from contaminated wines.

【 授权许可】

Unknown