Phosphoribosyl Transferase (URA5) Enzyme-Mediated Detoxification of Patulin in Apple Juice and Its Effects on Nutritional Quality

https://doi.org/10.22146/ifnp.105175

Kopano Mapheto(1), Oluwakamisi Festus Akinmoladun(2*), Tiisetso Colleen Maphaisa(3), Patrick Berka Njobeh(4)

(1) Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg
(2) Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg
(3) Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg
(4) Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg
(*) Corresponding Author

Abstract


Patulin (PAT), a mycotoxin primarily produced by Aspergillus and Penicillium species, is a major contaminant in apple fruits and their derived products, posing significant health risks. The use of biocontrol approaches has gained attention due to their efficiency and minimal impact on product quality. This study investigated the enzymatic degradation of patulin by recombinant Orotate phosphoribosyltransferase and how it affects the nutritional properties of patulin-spiked apple juice. Apple juice samples were artificially spiked with patulin at concentrations of 100 µg/L and 250 µg/L and treated with the enzyme (0.1 mg/mL) at 36 °C for up to 24 hours. Post-treatment analysis included physicochemical properties such as pH, total soluble solids (TSS), acidity, viscosity, ascorbic acid content, total phenolic content, and amino acid composition. The enzyme-treated samples exhibited statistical reductions (P<0.05) in pH, TSS, ascorbic acid, and viscosity. Although decreases were observed in citric acid and total phenol content, these changes were not statistically significant. Among the amino acid fractions, isoleucine, leucine, arginine, proline, and serine remain unaffected (P>0.05), while a subset of essential and glucogenic amino acids showed statistically significant increases (P<0.05) in the treated sample. This study highlights the potential of enzymatic bioremediation as a safe and viable alternative for mitigating patulin contamination in fruit-based beverages. However, further studies are needed to confirm its efficacy and safety under industrial conditions


Keywords


patulin; apple juice; orotate phosphoribosyltransferase; amino acids; nutrients

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DOI: https://doi.org/10.22146/ifnp.105175

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Indonesian Food and Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with the Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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