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IVES 9 IVES Conference Series 9 OTA DEGRADATION BY BACTERIAL LACCASEST

OTA DEGRADATION BY BACTERIAL LACCASEST

Abstract

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degrada-tion, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking. OTA degradation is paramount given that it has been described as human-health harmful according to EFSA.

The work aimed to evaluate the OTA degrading capacity of three heterologous LAB laccases expressed in E. coli. The experimental procedure consisted on testing bacterial laccases from L. lactis, L. paracasei and P. parvulus in acetate buffer pH 4 with or without CuSO4 and OTA in presence and absence of several concentrations of epicatequin and complete polyphenolic extracts from red and white wine as media-tors. Degradation of OTA was followed and quantified by analyzing samples with HPLC-QToF-MS.

According to the results, OTA degradation in the reaction buffer with copper was at least three times higher than without copper. In addition, 0.75 mM epicatequin was the optimum concentration to obtain the highest OTA degradation with L. paracasei laccase (78%). Then, P. parvulus and L. lactis laccases were tested at this concentration, averaging 70% degradation. Finally, mean values of 40% and 10% OTA de-gradation were revealed when using polyphenolic extracts from red and white wine, respectively, for the three laccases. The application of these LAB laccases on OTA degradation in real wine needs to be further explored.

 

1. Fuchs S., et al. (2008). Food Chem Toxicol; 46:1398-1407.
2. Loi M., et al. (2018). Food Control; 90: 401-406.
3. Luz C., et al. (2018). Food Chem Toxicol; 112: 60-66.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Isaac Monroy¹, Isabel Pardo¹, Sergi Ferrer¹, José Pérez-Navarro², Sergio Gómez-Alonso²

1. ENOLAB, Institute BIOTECMED and Microbiology and Ecology Dept, University of Valencia
2. IRICA, University of Castilla-La Mancha

Contact the author*

Keywords

Ochratoxin A reduction, lactic acid bacteria laccases, polyphenolic compounds, redox media-tors

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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