Distinct Transcriptional Changes in Response to Patulin Underlie Toxin Biosorption Differences in Saccharomyces Cerevisiae.

Patulin (4-hydroxy-4H-furo[3,2c]pyran-2[6H]-one) is a mycotoxin produced by a suite of fungi species. Patulin is toxic to humans and is a sporadic contaminant in products that were made from fungi-infected fruits. The baker yeast Saccharomyces cerevisiae (S. cerevisiae) has been shown to decrease patulin levels likely by converting it to the less harmful E-ascladiol, yet this capacity is dependent on the strain utilized. In this study we show that four representative strains of different S. cerevisiae lineages differ in their ability to tolerate and decrease patulin levels in solution, demonstrating that some strains are better suitable for patulin biocontrol. Indeed, we tested the biocontrol capacities of the best patulin-reducer strain (WE) in contaminated apple juice and demonstrated their potential role as an efficient natural biocontrol solution. To investigate the mechanisms behind the differences between strains, we explored transcriptomic changes of the top (WE strain) and worst (WA strain) patulin-biocontroller strains after being exposed to this toxin. Large and significant gene expression differences were found between these two strains, the majority of which represented genes associated with protein biosynthesis, cell wall composition and redox homeostasis. Interestingly, the WE isolate exhibited an overrepresentation of up-regulated genes involved in membrane components, suggesting an active role of the membrane towards patulin detoxification. In contrast, WA upregulated genes were associated with RNA metabolism and ribosome biogenesis, suggesting a patulin impact upon transcription and translation activity. These results suggest that different genotypes of S. cerevisiae encounter different stresses from patulin toxicity and that different rates of detoxification of this toxin might be related with the plasma membrane composition. Altogether, our data demonstrates the different molecular mechanisms in S. cerevisiae strains withstanding patulin exposure and opens new avenues for the selection of new patulin biocontroller strains.

DNA damage in organs of mice treated acutely with patulin, a known mycotoxin.

Patulin, a known mycotoxin, is considered a significant contaminant in apples, apple-derived products and feeds. This study investigated the genotoxic effects of patulin in multiple organs (brain, kidney, liver and urinary bladder) of mice using an in vivo comet assay. We assessed the mechanism underlying this genotoxicity by measuring the GSH content and the thiobarbituric acid-reactive species (TBARS) level. Male CF-1 mice were given 1.0-3.75 mg/kg patulin intraperitoneally. The effect of patulin was dose-dependent and the highest patulin dose induced DNA strand breaks in the brain (damage index, DI, in hippocampus increased from 36.2 in control animals to 127.5), liver (44.3-138.4) and kidneys (31.5-99); decreased levels of GSH (hippocampus--from 46.9 to 18.4 nmol/mg protein); and an increase in lipid peroxidation (hippocampus--from 5.8 to 20.3 MDA equivalents/mg protein). This finding establishes an interrelationship between the pro-oxidant and genotoxic effects of patulin. Pre-treatment administration of N-acetyl-cysteine reduced patulin-induced DNA damage (hippocampus--DI from 127.5 to 39.8) and lipid peroxidation (hippocampus--20.3 to 12.8 MDA equivalents/mg protein) by restoring cellular GSH levels, reinforcing the positive relationship between patulin-induced GSH depletion and DNA damage caused by systemic administration of this mycotoxin.

Ocorrência, aspectos toxicológicos, métodos analíticos e controle da patulina em alimentos: revisão / Occurrence, toxicological aspects, analytical methods and control of patulin in food: review

A patulina é uma micotoxina produzida por várias espécies de Penicillium, Aspergillus e Byssochlamys. Em experimentos com animais, ela demonstrou ter atividade mutagênica, carcinogênica e teratogênica. Tem sido freqüentemente encontrada em maçãs e derivados. A patulina é facilmente transferida da maçã para o suco durante o processamento devido a sua alta solubilidade em água. Essa micotoxina é muito estável ao aquecimento em meio ácido, como no suco de maçã. Assim, a presença de patulina em suco de maçã é um indicador da qualidade das maçãs utilizadas no processamento. Muitos métodos têm sido desenvolvidos para a determinação da patulina, principalmente baseados na extração líquido-líquido com acetato de etila e determinação por CLAE. É importante evidenciar a necessidade de legislação que regulamente limites dessa micotoxina em alimentos no Brasil. Esta revisão bibliográfica tem como objetivos descrever as principais características da patulina, a ocorrência, os aspectos toxicológicose os métodos desenvolvidos para sua detecção e controle durante os estágios da produção da maçã e suco.(AU)

Patulin is a mycotoxin produced by several Penicillium, Aspergillus and Byssochlamys species. Patulin is a highly toxic compound which has shown to be mutagenic, carcinogenic and teratogenic in experiments with animals. It has often been found in apples and apple products. Patulin is easily transfered into apple juice during processing due to its high solubility in water. This mycotoxin is very stable to heat in acidic medium as in apple juice. Thus, patulin content of apple juice is an indicator of the quality of the apples used to juice production. Many methods have been developed for the patulin determination mainly based on liquid-liquid extraction with ethyl acetate and use of HPLC for detection. It is important to show the need of legislation that imposes patulin limits in foods in Brazil. The objectives of this review are to describe the main patulin characteristics, occurrence, toxicological aspects, methods developed for patulin detection and control during the stages of apple and juice production.(AU)

Patulina em alimentos: aspectos toxicologicos e analiticos / Toxicological and analytical aspects of patulin in foods

A patulina, micotoxina presente em frutas, principalmente na maca, e produzida por fungos dos generos Penicillium, Aspergillus, Byssochlamys, Gymnoascus e Paecilomyces. Esta micotoxina produz efeitos agudos em animais de experimentacao, alem de ser provavel agente toxico teratogenico, mutagenico e/ou carcinogenico. Portanto, pela ingestao de macas e de seus produtos industrializados como, poe exemplo, o suco, existe a possibilidade de grande numero de pessoas estarem expostas a patulina. A fim de contribuir para o entendimento dos efeitos toxicos decorrentes da exposicao a patulina e alterar para os riscos de seu aparecimento, preparou-se esta monografia que trata da ocorrencia da micotoxina em alimentos, suas caracteristicas gerais, propriedades fisico-quimicas, disposicao toxicocinetica, bem como seus aspectos analiticos