Decontamination and inhibition of patulin-induced cytotoxicity
1996
Canas, P. | Aranda, M.
The analysis of patulin by high performance liquid chromatography and the Bacillus subtilis bioassay were used to investigate the inhibition of patulin cytotoxicity. The presence of over 50 ppb of patulin was found in 28% of apple juice and concentrate samples obtained in the Chilean market. Patulin-mycotoxin is produced by some filamentous fungi species belonging to Penicillium and Aspergillus strains, natural contaminants of fruits in the postharvest period. A weak enhancement in mutagenicity was obtained by activated patulin (100 ppm) in the Ames test, since significant differences were found with t-test in the TA100 strain (p = 0.05). A negative result was obtained in the Umu test. Furthermore, treatment with 0.7 and 7.7 ppm markedly increased cytotoxicity in B. subtilis, Bacillus cereus, and in human fetal lung cells. Patulin strongly inhibited fetal lung cells proliferation at higher concentration. The patulin-induced enhancement in cytotoxicity was inhibited by ascorbic acid. Ascorbic acid concentrations up to 100 ppm clearly decreases the patulin content in apple juice and can even cause total loss; furthermore, patulin was degraded (ca. 25%) after 1 h of treatment. This compound was also removed (over 45%) by absorbent polymers from apple juice. Chemical degradation plus physical removal markedly decreased the patulin content (ca. 85%) in only 90 min of treatment. It is concluded that the known naturally occurring levels of patulin present a potential threat to human and animal health and can be prevented with natural food additives.
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