Controle de ocratoxina A: abordagem cienciométrica e avaliação de microrganismos para controle

Abstract

Ochratoxin A (OTA), a mycotoxin primarily produced by Aspergillus and Penicillium spp., poses a significant public health risk due to its nephrotoxic, carcinogenic, and teratogenic properties. Its presence in foods such as cereals, coffee, dried fruits, and spices underscores the need for effective and more sustainable mitigation methods. A more sustainable approach is the use of microorganisms to control the toxin. This study combined a scientometric analysis to map advancements in OTA control strategies with laboratory experiments to investigate the potential of microorganisms in toxin degradation. The scientometric analysis revealed emerging trends in using microorganisms, particularly yeasts and bacteria, for OTA biodegradation. Countries with strong agricultural production lead research efforts due to the economic impact of contamination. Experimental studies demonstrated that Sphingosinicella microcystinivorans B9 was the most efficient organism in degrading OTA, while the yeasts Pichia anomala and Pichia fermentans with in natura colonies exhibited moderate capacity to interact with the toxin. Tests involving physical lysis of yeasts indicated that releasing intracellular enzymes could enhance degradation efficiency, suggesting potential optimization of these strategies. Pichia anomala and Rhodotorula mucilaginosa after freeze/thaw lysis obtained an RF of 0.35 suggesting the formation of OTα. The OTA extraction with ethanol proved more effective than with chloroform, establishing ethanol as the preferred solvent for future analyses. Furthermore, analytical methods such as thin-layer chromatography (TLC) enabled the evaluation of OTA presence and modification throughout the experiments. This work highlights the relevance of biological strategies as sustainable alternatives to chemical processes in OTA control, with potential applications in food safety. Future studies should focus on characterizing the enzymes responsible for degradation, utilizing microbial co-cultures, and employing more precise analytical techniques, contributing to advancements in combating mycotoxin contamination.