Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads.
Grape juice can be easily contaminated with ochratoxin A (OTA), one of the known mycotoxins with the greatest public health significance. Among the different approaches to decontaminate juice from this mycotoxin, microbiological methods proved efficient, inexpensive and safe, particularly the use of yeast or yeast products. To ascertain whether immobilisation of the yeast biomass would lead to successful decontamination, alginate beads encapsulating Candida intermedia yeast cells were used in our experiments to evaluate their OTA-biosorption efficacy. Magnetic calcium alginate beads were also prepared by adding magnetite in the formulation to allow fast removal from the aqueous solution with a magnet. Calcium alginate beads were added to commercial grape juice spiked with 20 μg/kg OTA and after 48 h of incubation a significant reduction (>80%), of the total OTA content was achieved, while in the subsequent phases (72-120 h) OTA was slowly released into the grape juice by alginate beads. Biosorption properties of alginate-yeast beads were tested in a prototype bioreactor consisting in a glass chromatography column packed with beads, where juice amended with OTA was slowly flowed downstream. The adoption of an interconnected scaled-up bioreactor as an efficient and safe tool to remove traces of OTA from liquid matrices is discussed.
Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy; Unità di ricerca Istituto Nazionale di Biostrutture e Biosistemi, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy.
Maria Grazia
MG
Farbo
Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy.
Pietro Paolo
PP
Urgeghe
Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy; Unità di ricerca Istituto Nazionale di Biostrutture e Biosistemi, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy.
Stefano
S
Fiori
Istituto CNR di Scienze delle Produzioni Alimentari, UOS Sassari, Traversa La Crucca 3, I-07100 Sassari, Italy.
Salvatore
S
Marceddu
Department of Biological & Environmental Sciences, College of Arts and Sciences, Qatar University, P.O. Box: 2713, Doha, Qatar.
Samir
S
Jaoua
Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy; Unità di ricerca Istituto Nazionale di Biostrutture e Biosistemi, Università degli Studi di Sassari, Viale Italia 39, I-07100 Sassari, Italy. Electronic address: qmigheli@uniss.it.
Quirico
Q
Migheli
D000327:Adsorption; D000464:Alginates; D001628:Beverages / Q000382:microbiology; D019149:Bioreactors / Q000382:microbiology; D002175:Candida / Q000378:metabolism*; D003666:Decontamination / Q000379:methods; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology / Q000379:methods*; D020723:Glucuronic Acid; D006603:Hexuronic Acids; D058185:Magnetite Nanoparticles / Q000382:microbiology; D009183:Mycotoxins / Q000378:metabolism*; D009793:Ochratoxins / Q000378:metabolism*; D027843:Vitis / Q000737:chemistry / Q000382:microbiology*
D000464:Alginates; D006603:Hexuronic Acids; D058185:Magnetite Nanoparticles; D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A; D020723:Glucuronic Acid
Aspergillus carbonarius; Beverage industry; Biological decontamination; Bioreactor systems; Biosorption; Candida intermedia; Cell immobilisation; Food safety; Iron monoxide (PubChem CID: 14945); Mycotoxin contaminants; Ochratoxin A (PubChem CID: 442530); Sodium calcium alginate (PubChem CID: 6850754)