The detoxification of ochratoxin A in wine and grape juice by different enzymes and evaluation of their effects on the quality

Abstract

Abstract Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium genera. It is hepatotoxic, nephrotoxic and carcinogenic. The growing contamination of OTA in wine and grape juice is a great threat to human. In this study, different enzymes were screened for the detoxification of OTA in wine and grape juice. The results indicated that seven enzymes had OTA degradation capacity in the buffer, and the degradation rate of carboxypeptidase A (CPA), lipase, pancreatin and thermolysin were 100%, 100%, 75.72%, and 73.45%, respectively. In grape beverages, pancreatin and CPA showed the most promising result with OTA degradation of 53.24% and 61.56% at 37°C. The LC‐MS/MS analysis further indicated that OTA produced nontoxic OTα and phenylalanine under treatment with three enzymes (carboxypeptidase A, lipase, and pancreatin). Furthermore, pancreatin and CPA had a clarifying effect on wine and grape juice, but had a slight effect on the organic acids and flavor components of them. It suggested that pancreatin and CPA could be used for OTA degradation in grape beverages.

Keywords

• degradation product
• enzyme
• grape beverages
• mechanisms
• ochratoxin A