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Apple polyphenols prevent patulin-induced intestinal damage by modulating the gut microbiota and metabolism of the gut-liver axis.
Food Chem
January 2025
College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China. Electronic address:
Article Synopsis
- Patulin (PAT) is a harmful toxin found in food that can cause significant intestinal damage, prompting researchers to explore ways to reduce its effects.* -
- Mice in the study were given apple polyphenols (AP) in their water for eight weeks before being exposed to PAT, which resulted in reduced intestinal injury and better gut health.* -
- The findings suggest that AP not only protects against PAT-induced damage by improving gut microbiota and metabolic functions but also highlights its potential as a preventive measure against foodborne toxins.*
Detoxification of Mycotoxin Patulin by the Yeast YG-4 in Apple Juice.
J Agric Food Chem
June 2024
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Article Synopsis
- Patulin (PAT) is a harmful mycotoxin often found in fruit products, which can threaten human health and food safety.
- The study investigates the detoxification of PAT using YG-4, which effectively adsorbs and degrades PAT through interactions with its cell wall and an intracellular enzyme, producing a non-toxic byproduct called desoxypatulinic acid (DPA).
- After detoxification, apple juice showed improved quality with increased organic acids and polyphenols, demonstrating that YG-4 could be a promising method for removing PAT contamination from food products.
Ozone Application Suppressed the Blue Mold Development and Maintained the Main Active Ingredients Content of Postharvest Fresh during Storage.
J Fungi (Basel)
February 2024
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
is the predominant causal agent causing blue mold in postharvest fresh during storage. The pathogen reduces the yield and affects the quality of and even generates patulin, threatening human health. In this study, postharvest fresh, healthy was sprayed with , and the control effect of ozone on postharvest diseases of was studied, and the effect of ozone on the contents in the main active ingredients of was compared; finally, the effect of ozone on reactive oxygen species (ROS) metabolism in was analyzed.
View Article and Find Full Text PDFThe Influence of Long-Term Storage on the Epiphytic Microbiome of Postharvest Apples and on Occurrence and Patulin Accumulation.
Toxins (Basel)
February 2024
Qualisud, Univ Montpellier, Univ d'Avignon, CIRAD, Institut Agro, IRD, Univ de La Réunion, Montpellier, France.
Patulin is a secondary metabolite primarily synthesized by the fungus , which is responsible for blue mold disease on apples. The latter are highly susceptible to fungal infection in the postharvest stages. Apples destined to produce compotes are processed throughout the year, which implies that long periods of storage are required under controlled atmospheres.
View Article and Find Full Text PDFDetermination and analysis of patulin in apples, hawthorns, and their products by high-performance liquid chromatography.
Mycotoxin Res
May 2024
Department of Physical and Chemical Inspection, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China.
This study aimed to establish a high-performance liquid chromatography (HPLC) method to investigate the residues of patulin in apples, hawthorns, and their products. A total of 400 samples were collected from online shopping plats and supermarkets in China, including apples (n = 50), hawthorns (n = 50), and their products (apple juice, apple puree, apple jam, hawthorn juice, hawthorn chips, and hawthorn rolls, n = 300). In this experiment, this method had good linearity and a recovery of 82.
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