CN113693189A - Application and method of manganese peroxidase for degrading patulin - Google Patents
Application and method of manganese peroxidase for degrading patulin Download PDFInfo
- Publication number
- CN113693189A CN113693189A CN202111139277.9A CN202111139277A CN113693189A CN 113693189 A CN113693189 A CN 113693189A CN 202111139277 A CN202111139277 A CN 202111139277A CN 113693189 A CN113693189 A CN 113693189A
- Authority
- CN
- China
- Prior art keywords
- patulin
- ala
- manganese peroxidase
- pro
- gly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- ZRWPUFFVAOMMNM-UHFFFAOYSA-N Patulin Chemical compound OC1OCC=C2OC(=O)C=C12 ZRWPUFFVAOMMNM-UHFFFAOYSA-N 0.000 title claims abstract description 80
- 108010059896 Manganese peroxidase Proteins 0.000 title claims abstract description 34
- 230000000593 degrading effect Effects 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 125000003275 alpha amino acid group Chemical group 0.000 claims abstract 3
- 235000015197 apple juice Nutrition 0.000 claims description 5
- 230000015556 catabolic process Effects 0.000 abstract description 14
- 238000006731 degradation reaction Methods 0.000 abstract description 14
- 231100000678 Mycotoxin Toxicity 0.000 abstract description 9
- 239000002636 mycotoxin Substances 0.000 abstract description 9
- 241000242609 Moniliophthora roreri Species 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 18
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 12
- 238000006243 chemical reaction Methods 0.000 description 12
- 238000004128 high performance liquid chromatography Methods 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
- C12Y111/01—Peroxidases (1.11.1)
- C12Y111/01013—Manganese peroxidase (1.11.1.13)
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Abstract
The invention relates to the field of biotechnology, and discloses application of manganese peroxidase in degradation of patulin and a method thereof. The invention provides application of manganese peroxidase with an amino acid sequence shown as SEQ ID NO. 1 in degrading patulin. The manganese peroxidase from Moniliophthora roreri can efficiently degrade the mycotoxin patulin, the method has low cost and wide application range, and can be widely applied to the field of food toxin degrading enzyme.
Description
Technical Field
The invention relates to the field of biotechnology, and discloses application of manganese peroxidase in degradation of patulin and a method thereof.
Background
Mycotoxins are toxic secondary metabolites produced by fungi and potentially harmful to food safety. Patulin is one of the most widely spread mycotoxins in agricultural products. Patulin is commonly associated with apples and apple products, however, it is also present in other fruits and vegetables, such as pears, figs, tomatoes, etc. Scientific investigations have also found patulin contamination in cereals, such as wheat, rice and corn. Patulin poses many health risks to humans and animals, including mutagenesis, teratogenicity, and carcinogenesis.
Traditional methods of controlling mycotoxins include physical, chemical and biological methods. There are reports of enzymes that can degrade mycotoxins, for example, dye decolorization peroxidase degrades zearalenone. Different peroxidase degradable mycotoxins differ. There have been reports of manganese peroxidase degrading aflatoxins, but there have been no reports of manganese peroxidase degrading other mycotoxins. Patulin degrading enzymes may have great commercial potential for detoxification in food products. However, to date, very few patulin degrading enzymes have been isolated and identified.
Disclosure of Invention
The invention aims to provide application of manganese peroxidase in degradation of patulin.
It is still another object of the present invention to provide a method for degrading patulin in foods.
The application of the manganese peroxidase for degrading patulin is disclosed in the invention, wherein the manganese peroxidase is MrMnP from Moniliophthora roreri, and the amino acid sequence of the manganese peroxidase is shown in SEQ ID NO. 1. The method for degrading patulin in food comprises the step of degrading patulin by using manganese peroxidase with an amino acid sequence shown as SEQ ID NO. 1.
The method for degrading patulin in food according to the present invention, wherein the food is apple-derived food, such as apple juice or apple jam.
The embodiment of the invention shows that the degradation rate of the patulin by using the manganese peroxidase from the gray fruit rot of cacao, Moniliophthora roreri, reaches 100 percent, but the mycotoxin ochratoxin cannot be degraded, so the enzyme can efficiently and specifically degrade the mycotoxin patulin.
Drawings
FIG. 1 shows the HPLC analysis results of pure patulin degraded by manganese peroxidase;
FIG. 2 shows the HPLC analysis results of manganese peroxidase in monascus red pigment degradation of patulin;
FIG. 3 shows the HPLC analysis results of pure ochratoxin degraded by manganese peroxidase.
Detailed Description
Test materials and reagents
1. The strain is as follows: pichia pastoris engineering strain for producing manganese peroxidase MrMnP from Moniliophthora roreri.
2. Biochemical reagents: patulin; chromatographically pure acetonitrile.
3. Culture medium: yeast medium YPD (2% peptone, 1% yeast extract, 1% glucose); medium BMGY (2% peptone, 1% yeast extract, 1% glycerol, 10% YNB solution, 1% biotin solution); medium BMMY (2% peptone, 1% yeast extract, 1% methanol, 10% YNB solution, 1% biotin solution).
Example 1 preparation of recombinant manganese peroxidase MrMnP
The MrMnP gene sequence derived from Moniliophthora roreri was synthesized in its entirety from Jinzhi corporation. Taking an X33/MrMnP pichia pastoris engineering strain containing recombinant plasmids, inoculating the strain into 50 mL YPD culture solution, carrying out shaking culture at 30 ℃ and 220 rpm for 48h, then transferring the strain into 300 mL BMGY culture medium according to the proportion of 2%, carrying out shaking culture at 30 ℃ and 220 rpm for 48h, centrifuging BMGY yeast culture solution for 5 min at 500 rpm, and discarding the supernatant. To the fermentation flask was added 200 mL BMMY medium (added heme to a final concentration of 100 μ M). Carrying out shake culture at 30 ℃ and 200 rpm for 48h, centrifuging at 5,500 rpm for 5 min, collecting fermentation liquor, and preparing to obtain the recombinant manganese peroxidase MrMnP.
Example 2 degradation of patulin by manganese peroxidase
Dissolving patulin in acetonitrile to prepare a mother solution of 5g/L, and carrying out the following reaction system: mu.L of malonic acid buffer (0.2M, pH 5.0), 100. mu.L of patulin solution (50 mg/L), 250. mu.L of manganese sulfate (40 mM), 250. mu.L of manganese peroxidase (5000U/L) prepared in example 1, and 200. mu.L of hydrogen peroxide (5 mM). The system without the addition of manganese peroxidase was used as a control, and the reaction system was set to 3 replicates. The reaction was carried out at 30 ℃ and after 12 h, three volumes of methanol were added to terminate the reaction and the rate of degradation of patulin was analyzed by High Performance Liquid Chromatography (HPLC). The liquid chromatography is Shimadzu Nexera UHPLC high performance liquid chromatography analysis system, and the chromatographic separation column is Zorbax SB-C18 (4.6 × 250 mm, 5 μm), mobile phase A (0.1% acetic acid water), and mobile phase B (acetonitrile); elution conditions 10% B for 20 min; the detection wavelength is 276 nm. As a result, as shown in FIG. 1, patulin was completely degraded at a degradation rate of 100%.
EXAMPLE 3 manganese peroxidase degradation of patulin in fruit juices
Dissolving patulin in acetonitrile to prepare a mother solution of 5g/L, and carrying out the following reaction system: mu.L of malonic acid buffer (0.2M, pH 5.0, apple juice as solvent), 25. mu.L of patulin solution (200 mg/L), 250. mu.L of manganese sulfate (40 mM, apple juice as solvent), 125. mu.L of manganese peroxidase (10000U/L) prepared in example 1, 100. mu.L of hydrogen peroxide (10 mM), 250. mu.L of apple juice. The system without the addition of manganese peroxidase was used as a control, and the reaction system was set to 3 replicates. The reaction was carried out at 30 ℃ and after 24 h, three volumes of methanol were added to terminate the reaction and the rate of degradation of patulin was analyzed by High Performance Liquid Chromatography (HPLC). The liquid chromatography is Shimadzu Nexera UHPLC high performance liquid chromatography analysis system, and the chromatographic separation column is Zorbax SB-C18 (4.6 × 250 mm, 5 μm), mobile phase A (0.1% acetic acid water), and mobile phase B (acetonitrile); elution conditions 10% B for 20 min; the detection wavelength is 276 nm. As a result, as shown in FIG. 2, most patulin was degraded at a degradation rate of 96%.
Example 4 manganese peroxidase degradation of ochratoxins
1 mg ochratoxin A powder was dissolved in 1 mL DMSO to prepare a 1 mg/mL stock solution. The following reaction system is adopted: mu.L of malonic acid buffer (0.2M, pH 5.0), 100. mu.L of ochratoxin solution (500 mg/L), 250. mu.L of manganese sulfate (40 mM), 250. mu.L of manganese peroxidase (5000U/L) prepared in the example, 200. mu.L of hydrogen peroxide (5 mM). The system without the addition of manganese peroxidase was used as a control, and the reaction system was set to 3 replicates. The reaction was carried out at 30 ℃ and after 12 h, three volumes of methanol were added to terminate the reaction and the rate of degradation of patulin was analyzed by High Performance Liquid Chromatography (HPLC). The liquid chromatography is Shimadzu Nexera UHPLC high performance liquid chromatography analysis system, and the chromatographic separation column is Zorbax SB-C18 (4.6 × 250 mm, 5 μm), mobile phase A (0.1% acetic acid water), and mobile phase B (acetonitrile); elution conditions 48% B for 20 min; excitation wavelength 333nm, emission wavelength 460 nm. The results are shown in fig. 3, and the manganese peroxidase MrMnP has no significant degradation effect on ochratoxin.
Sequence listing
<110> Beijing animal husbandry and veterinary institute of Chinese academy of agricultural sciences
Application and method of <120> manganese peroxidase for degrading patulin
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 344
<212> PRT
<213> Theobroma cacao Stropharia sorethori (Moniliophthora roreri)
<400> 1
Met Ala Val Pro Gln Arg Val Ala Cys Ala Asp Gly Val His Thr Ala
1 5 10 15
Ser Asn Ala Ala Cys Cys Ala Leu Phe Pro Ile Val Asp Val Leu Gln
20 25 30
Ser Asp Phe Phe Asp Gly Gly Glu Cys Gly Glu Glu Ala His Glu Ser
35 40 45
Leu Arg Leu Thr Phe His Asp Ala Ile Gly Phe Ser Pro Thr Leu Gly
50 55 60
Gly Gly Gly Ala Asp Gly Ser Ile His Val Phe Ser Asp Ile Glu Thr
65 70 75 80
Ala Phe His Ala Asn Gly Gly Ile Asp Glu Ile Val Asp Ala Gln Lys
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Ala Phe Ile Ala Gln His Asn Ile Thr Ile Ser Pro Gly Asp Phe Ile
100 105 110
Gln Leu Ala Gly Ala Val Gly Leu Ser Asn Cys Pro Gly Ala Pro Arg
115 120 125
Leu Asn Phe Phe Phe Gly Arg Pro Pro Pro Lys Ala Ala Ala Pro Asp
130 135 140
Gly Leu Ile Pro Glu Pro Phe Asp Ser Val Thr Lys Ile Leu Asn Arg
145 150 155 160
Phe Ala Asp Ala Gly Phe Asn Ser Lys Glu Val Ile Ala Leu Leu Ala
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Ser His Ser Val Ala Ala Ala Asp Lys Val Asp Pro Ser Ile Pro Gly
180 185 190
Thr Pro Phe Asp Ser Thr Pro Gly Ile Phe Asp Ser Gln Phe Phe Ile
195 200 205
Glu Val Gln Leu Arg Gly Thr Ala Phe Pro Gly Pro Asn Ser Thr Ala
210 215 220
Pro Ala Thr Asp Gly Glu Ala Glu Ser Pro Leu Arg Gly Glu Met Arg
225 230 235 240
Ile Ser Ser Asp Glu Asp Leu Ala Arg Asp Pro Arg Thr Ala Cys Glu
245 250 255
Trp Gln Ser Phe Val Asn Asn Gln Ala Lys Met Gln Thr Ala Phe Lys
260 265 270
Ala Ala Met Asn Lys Leu Ala Val Leu Gly Gln Asp Arg Arg Arg Leu
275 280 285
Ile Asp Cys Ser Glu Val Ile Pro Thr Thr Lys Pro Val Val Gly Arg
290 295 300
Ala His Leu Pro Ala Gly Ala Ser Arg Ala Asp Val Gln Gln Ala Cys
305 310 315 320
Ala Thr Ser Pro Phe Pro Ala Leu Thr Ala Asp Pro Gly Pro Val Thr
325 330 335
Ser Val Pro Ala Val Pro Pro Ser
340
Claims (4)
1. The application of the manganese peroxidase in degrading patulin is disclosed, wherein the amino acid sequence of the manganese peroxidase is shown as SEQ ID NO. 1.
2. A method for degrading patulin in food, which is characterized by comprising the step of degrading patulin by using manganese peroxidase with an amino acid sequence shown as SEQ ID NO. 1.
3. The method of degrading patulin in food products according to claim 2, wherein said food products are apple products.
4. The method of degrading patulin in food products according to claim 3, wherein the food product is apple juice or apple jam.
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