Ochratoxin A reduction by peroxidase in a model system and grape juice.
Braz J Microbiol
; 50(4): 1075-1082, 2019 Oct.
Article
em En
| MEDLINE
| ID: mdl-31338707
This study aimed at evaluating the potential of the peroxidase (PO) enzyme to reduce ochratoxin A (OTA) levels and its application to grape juice. Both commercial PO and PO extracted from rice bran were evaluated, respectively, regarding their activity towards OTA in a model system. The affinity between PO and OTA was verified by the Michaelis-Menton constant and the maximum velocity parameters, resulting in 0.27 µM and 0.015 µM min-1 for the commercial enzyme, and 6.5 µM and 0.031 µM min-1 for PO extracted from rice bran, respectively. The lowest residual OTA levels occurred when 0.063 U mL-1 of the enzyme was applied. Under these conditions, the OTA reduction was 41% in 5 h for the commercial enzyme, and 59% in 24 h, for PO extracted from rice bran. When the extracted PO, with the activity of 0.063 U mL-1, was applied to whole grape juice, the OTA levels decreased to 17%, at 24 h. The capacity shown by PO for reducing OTA levels was confirmed in whole white grape juice, as a model system. This study may assist the wine industry to offer healthier products and add value to rice bran. Graphical abstract.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Proteínas de Plantas
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Oryza
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Peroxidase
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Vitis
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Sucos de Frutas e Vegetais
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Ocratoxinas
Idioma:
En
Revista:
Braz J Microbiol
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Brasil