Detoxification of the Fumonisin Mycotoxins in Maize: An Enzymatic Approach
| Autor: | John P. Rheeder, Wulf-Dieter Moll, Ibtisaam Davids, Hester-Mari Burger, Wentzel C. A. Gelderblom, Gerd Schatzmayr, Gordon S. Shephard, Johanna F. Alberts |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Tolerable daily intake
Health Toxicology and Mutagenesis lcsh:Medicine Food Contamination Toxicology maize Fumonisins Zea mays Esterase Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology fumonisin enzymatic detoxification enzyme kinetics Fumonisin fumonisin esterase FumD Food science Mycotoxin Incubation 0303 health sciences biology 030306 microbiology Hydrolysis lcsh:R Esterases food and beverages 04 agricultural and veterinary sciences Biomin 040401 food science Enzyme assay chemistry biology.protein Postharvest |
| Zdroj: | Toxins Volume 11 Issue 9 Toxins, Vol 11, Iss 9, p 523 (2019) |
| ISSN: | 2072-6651 |
| DOI: | 10.3390/toxins11090523 |
| Popis: | Enzymatic detoxification has become a promising approach for control of mycotoxins postharvest in grains through modification of chemical structures determining their toxicity. In the present study fumonisin esterase FumD (EC 3.1.1.87) (FUMzyme® BIOMIN, Tulln, Austria), hydrolysing fumonisin (FB) mycotoxins by de-esterification, was utilised to develop an enzymatic reduction method in a maize kernel enzyme incubation mixture. Efficacy of the FumD FB reduction method in &ldquo low&rdquo and &ldquo high&rdquo FB contaminated home-grown maize was compared by monitoring FB1 hydrolysis to the hydrolysed FB1 (HFB1) product utilising a validated LC-MS/MS analytical method. The method was further evaluated in terms of enzyme activity and treatment duration by assessing enzyme kinetic parameters and the relative distribution of HFB1 between maize kernels and the residual aqueous environment. FumD treatments resulted in significant reduction (&ge 80%) in &ldquo (&ge 1000 U/L, p < 0.05) and &ldquo (100 U/L, p < 0.05 &ge 0.0001) FB contaminated maize after 1 h respectively, with an approximate 1:1 µ mol conversion ratio of FB1 into the formation of HFB1. Enzyme kinetic parameters indicated that, depending on the activity of FumD utilised, a significantly (p < 0.05) higher FB1 conversion rate was noticed in &ldquo FB contaminated maize. The FumD FB reduction method in maize could find application in commercial maize-based practices as well as in communities utilising home-grown maize as a main dietary staple and known to be exposed above the tolerable daily intake levels. |
| Databáze: | OpenAIRE |
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