Saccharomyces cerevisiae: a patulin degradation candidate both in vitro and in vivo-Reference-Cited by-同舟云学术

Saccharomyces cerevisiae: a patulin degradation candidate both in vitro and in vivo

Published:2023 Issue:7 Volume:14 Page:3083-3091
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhu Ruiyu¹²,Shan Shuo¹,Zhou Su³,Chen Zhen¹,Wu Yuanfeng¹,Liao Wei⁴,Zhao Chao⁵^ORCID,Chu Qiang³^ORCID

Affiliation:

1. College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China

2. College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China

3. Tea Research Institute, Zhejiang University, Hangzhou 310058, China

4. College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China

5. College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Abstract

Patulin is a harmful mycotoxin found in fruits. S. cerevisiae KD can protect against its toxicity in C. elegans by reducing oxidative stress based on regulate IGF-1 signal pathway genes expression to regulate redox balance.

Funder

Basic Public Welfare Research Program of Zhejiang Province

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03419K

Reference59 articles.

1. Production of Patulin by Penicillium expansum

2. Production of patulin by different strains ofPenicillium expansumin pear and apple cultivars stored at different temperatures and modified atmospheres

3. A novel mechanism for mechanosensory-based rheotaxis in larval zebrafish

4. Occurrence of patulin in various fruit juice marketed in Tunisia

5. Natural occurrence of patulin in different fruits, juices and smoothies and evaluation of dietary intake in Punjab, Pakistan

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