Efficient degradation of alternariol in food by a novel isolate, Bacillus pacificus ANSB901

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2025-03-07 DOI:10.1016/j.fm.2025.104770

Yanrong Liu , Xinyue Zhang , Mingxin Ma , Yongpeng Guo , Qiugang Ma , Lihong Zhao

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Abstract

Alternariol (AOH) is a mycotoxin that contaminates food and cause severe health issues for both humans and animals. Currently there are few researches on the degradation of AOH by microorganisms and enzymes. After screening 91 strains isolated from food samples and digestive tract chyme of chickens, it was found that Bacillus pacificus ANSB901 showed the highest AOH removal ratio, and its bacterial cell lysate could reduce AOH by 94% within 12 h. B. pacificus ANSB901 can efficiently eliminate AOH in distillers dried grains with soluble (DDGS), apple juice, and moldy maize. As potential food and feed supplements, B. pacificus ANSB901 appeared to show no sign of toxicity or virulence. Three AOH degradation products (C₁₄H₁₂O₅), (C₂₀H₂₀O₁₀), and (C₁₄H₁₂O₇) with low toxicity were observed. Based on the analysis of possible transformation pathways and whole genome sequencing of B. pacificus ANSB901, 15 protein candidates potentially involved in AOH degradation were screened for further validation. B. pacificus ANSB901 and its enzymes can serve as candidate biodegraders for AOH degradation in food and feed.

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新分离物和平芽孢杆菌ANSB901高效降解食品中的隔氨醇

Alternariol （AOH）是一种霉菌毒素，会污染食物，对人类和动物造成严重的健康问题。目前关于微生物和酶降解AOH的研究很少。通过对从食品样品和鸡消化道食糜中分离的91株芽孢杆菌ANSB901进行筛选，发现该菌株对AOH的去除率最高，其细胞裂解液在12 h内可将AOH降低94%，对含可溶性（DDGS）的酒糟干粮、苹果汁和发霉玉米中的AOH均有较好的去除效果。作为潜在的食品和饲料补充，太平洋白僵菌ANSB901似乎没有显示出毒性或毒力的迹象。观察到三种低毒的AOH降解产物（C14H12O5）、（c20h201010）和（C14H12O7）。基于对太平洋B. pacificus ANSB901可能的转化途径分析和全基因组测序，筛选出15个可能参与AOH降解的候选蛋白进行进一步验证。B. pacificus ANSB901及其酶可作为候选生物降解剂降解食品和饲料中的AOH。

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.