Biodegradation of the mycotoxin patulin in apple juice by Orotate phosphoribosyltransferase from Rhodotorula mucilaginosa

Patulin is a mycotoxin produced by Penicillium species, which causes severe food safety issues throughout the apple industry. The study was focused to investigate the degradation of patulin in apple juice by Orotate phosphoribosyltransferase, separated from Rhodotorula mucilaginosa (R. mucilaginosa). Both optimal degradation conditions and physicochemical characteristics changes were evaluated between before and after patulin degradation in apple juice. The research showed that the optimal degradation conditions were 25 degrees C for 18 h, adding 0.15 g/L Orotate phosphoribosyltransferase and degraded 1 mg/L patulin. Moreover, after the degradation of patulin, there was no significant difference arised in quality of apple juice and the final patulin degradation effect was over 80% (1 mg/L). Meanwhile, under the condition of 25 degrees C, pH 3.67, the V-max, K-m and K-cat of Orotate phosphoribosyltransferase were 0.76 mu M/h, 16.2 mu M and 3.44 x 10(-5) S-1, respectively. It will be a promising material for the control of patulin in apple juice.