Effects of aging and heat treatment on whole yeast cells and yeast cell walls and on adsorption of ochratoxin A in a wine model system

Journal of Food Protection

Volumn 71, Issue 7, 2008, Pages 1496-1499

  Nunez, Y P ^a   Pueyo, E ^a   Carrascosa, A V ^a   Martinez Rodriguez A J ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 46949095730     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-71.7.1496     Document Type: Article

References (28)

1. Abrunhosa, L., L. Santos, and A. Venancio. 2006. Degradation of ochratoxin A by proteases and by a crude enzyme of Aspergillus niger. Food Biotechnol. 20:231-242.
2. Angioni, A., P. Caboni, A. Garau, A. Farris, D. Orro, M. Budroni, and P. Cabras. 2007. In vitro interaction between ochratoxin A and different strains of Saccharomyces cerevisiae and Kloeckera apiculata. J. Agric. Food Chem. 55:2043-2048.
3. Battilani, P., N. Magan, and A. Logrieco. 2006. European research on ochratoxin A in grapes and wine. Int. J. Food Microbiol. 111:S2-S4.
4. Bejaoui, H., F. Mathieu, P. Taillandier, and A. Lebrihi. 2004. Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains. J. Appl. Microbiol. 97:1038-1044.
5. Blesa, J., J. M. Soriano, J. C. Molto, and J. Manes. 2006. Factors affecting the presence of ochratoxin A in wines. Crit. Rev. Food Sci. 46:473-478.
6. Caridi, A. 2006. Enological functions of parietal yeast mannoproteins. Antonie Leeuwenhoek 89:417-422.
7. Caridi, A., F. Galvano, A. Tafuri, and A. Ritieni. 2006. Ochratoxin A removal during winemaking. Enzyme Microb. Technol. 40:122-126.
8. El-Sharkaway, S. H., M. I. Selim, M. S. Afifi, and F. T. Halaweish. 1991. Microbial transformation of zearalenone to a zearalenone sulfate. Appl. Environ. Microbiol. 57:549-552.
9. Fernandes, A., N. Ratola, A. Cerdeira, A. Alves, and A. Venancio. 2007. Changes in ochratoxin A concentration during winemaking. Am. J. Enol. Viticult. 58:92-96.
10. Gambuti, A., D. Strollo, A. Genovese, M. Ugliano, A. Ritieni, and L. Moio. 2005. Influence of enological practices on ochratoxin A concentration in wine. Am. J. Enol. Viticult. 56:155-162.
11. Jorgensen, K. 2005. Occurrence of ochratoxin A in commodities and processed food - a review of EU occurrence data. Food Addit. Contam. 22:26-30.
12. Leong, S. L. L., A. D. Hocking, and E. S. Scott. 2006. The effect of juice clarification, static or rotary fermentation and fining on ochratoxin A in wine. Aust. J. Grape Wine Res. 12:245-251.
13. Magnoli, C. E., A. L. Astoreca, S. M. Chiacchiera, and A. M. Dalcero. 2007. Occurrence of ochratoxin A and ochratoxigenic mycoflora in corn and corn based foods and feeds in some South American countries. Mycopathologia 163:249-260.
14. Martinez-Rodriguez, A. J., R. Gonzalez, and A. V. Carrascosa. 2004. Morphological changes in autolytic wine yeast during aging in two model systems. J. Food Sci. 69:233-239.
15. Martinez-Rodriguez, A. J., and M. C. Polo. 2000. Characterization of the nitrogen compounds released during yeast autolysis in a model wine system. J. Agric. Food Chem. 48:1081-1085.
16. Moine-Ledoux, V., and D. Dubourdieu. 2002. Role of yeast mannoproteins with regard to tartaric stabilisation of wines. Bull. Off. Int. Vigne Vin 75:471-482.
17. Moruno, E. G., C. Sanlorenzo, B. Boccaccino, and R. Di Stefano. 2005. Treatment with yeast to reduce the concentration of ochratoxin A in red wine. Am. J. Enol. Viticult. 56:73-76.
18. Núñez, Y. P., A. V. Carrascosa, R. González, M. C. Polo, and A. Martínez-Rodríguez. 2006. Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines. J. Agric. Food Chem. 54:7898-7903.
19. Nunez, Y. P., A. V. Carrascosa, R. González, M. C. Polo, and A. J. Martínez-Rodríguez. 2005. Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method. J. Agric. Food Chem. 53:7232-7237.
20. Pfohl-Leszkowicz, A., and R. A. Manderville. 2007. Ochratoxin A: an overview on toxicity and carcinogenicity in animals and humans. Mol. Nutr. Food Res. 51:61-99.
21. Raju, M. V. L. N., and G. Devegowda. 2000. Influence of esterified-glucomannan on performance and organ morphology, serum biochemistry and haematology in broilers exposed to individual and combined mycotoxicosis (aflatoxin, ochratoxin and T-2 toxin). Br. Poult. Sci. 41:640-650.
22. Santin, E., A. C. Paulillo, A. Maiorka, L. Satiko, L. S. O. Nakaghi, M. Macari, A. V. Fischer da Silva, and A. C. Alessi. 2003. Evaluation of the efficacy of Saccharomyces cerevisiae cell wall to ameliorate the toxic effects of aflatoxin in broilers. Int. J. Poult. Sci. 2:241-344.
23. Savino, M., P. Limosani, and E. Garcia-Moruno. 2007. Reduction of ochratoxin A contamination in red wines by oak wood fragments. Am. J. Enol. Viticult. 58:97-101.
24. Shetty, P. H., and L. Jespersen. 2006. Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents. Trends Food Sci. Technol. 17:48-55.
25. Vargas, E. A., T. B. Whitaker, E. A. Dos Santos, A. B. Slate, F. B. Lima, and R. C. A. Franca. 2006. Design of a sampling plan to detect ochratoxin A in green coffee. Food Addit. Contam. 23:62-72.
26. Visconti, A., M. Pascale, and G. Centonze. 1999. Determination of ochratoxin A in wine by means of immunoaffinity column clean-up and high-performance liquid chromatography. J. Chromatogr. A 864:89-101.
27. Waters, E. J., G. Alexander, R. Muhlack, K. F. Pocock, C. Colby, B. K. O'Neill, P. B. Hoj, and P. Jones. 2005. Preventing protein haze in bottled white wine. Aust. J. Grape Wine Res. 11:215-225.
28. Yiannikouris, A., J. François, L. Poughon, C. G. Dussap, G. Bertin, G. Jeminet, and J. P. Jouany. 2004. Alkali extraction of β-D-glucans from Saccharomyces cerevisiae cell wall and study of their adsorptive properties toward zearalenone. J. Agric. Food Chem. 52:3666-3673.