中文摘要：酵母能去除食品中的赭曲霉毒素A(OTA)，但它在肠中是否有此作用尚不明确。本研究旨在弄清在模拟的人体胃肠道环境中暴露后，OTA与3株酿酒酵母(W13、W28,和商业株BM45)及其变种布拉酵母ATCC MYA-796（一种益生菌）结合的情况。结果发现，酵母去除OTA达44%，经胃肠和序贯分析后表现更好。但是，这种现象是可逆的，因为大约18%-28%的毒素结合不稳定。评估酵母结合的OTA的净值（即毒素释放）后，因酿酒酵母W13株和变种布拉酵母ATCC MYA-796，能去除21%的OTA，而被挑选出来用于进一步研究（如临床试验）。
 
外文摘要：Yeasts can remove ochratoxin A (OTA) in foods; however, we do not know if they can experience this ability in the gut. Thus, the aim of this paper was to study OTA binding by 3 wine strains of Saccharomyces cerevisiae (W13, W28, and the commercial isolate BM45) and S. cerevisiae var. boulardii ATCC MYA-796 (a probiotic yeast) after exposure to conditions simulating the passage through human gastrointestinal tract. Yeasts removed OTA by up to 44%, with a better ability found after gastrointestinal and sequential assays. However, the phenomenon was reversible, because ca. 18% to 28% of toxin was not stably bound. After the evaluation of the net amount of OTA bound by yeasts (that is, after toxin release), S. cerevisiae W13 and S. cerevisiae var. boulardii ATCC MYA-796 were selected as the most promising strains for further studies (for example, clinical trials) due to their ability to remove 21% of OTA.
外文关键词：Binding；ochratoxin A removal；ochratoxin A release；probiotic；Saccharomyces cerevisiae
作者：Petruzzi, L；Corbo, MR；Sinigaglia, M；Bevilacqua, A
作者单位：Univ Foggia
期刊名称：JOURNAL OF FOOD SCIENCE
期刊影响因子：1.649
出版年份：2016
出版刊次：11
点击下载：在模拟的人体胃肠环境中酵母去除赭曲霉毒素A的研究