Journal article Open Access

Mycotoxin Biotransformation by Native and Commercial Enzymes: Present and Future Perspectives

Martina Loi; Francesca Fanelli, Vania C. Liuzzi, Antonio F. Logrieco, Giuseppina Mulè


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    <subfield code="u">Institute of Sciences of Food Production, National Research Council, via Amendola 122/O, Bari 70126, Italy 2  Department of Economics, University of Foggia, via Napoli 25, Foggia 71122, Italy</subfield>
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    <subfield code="a">Mycotoxin Biotransformation by Native and Commercial Enzymes: Present and Future Perspectives</subfield>
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    <subfield code="a">Integrated and innovative key actions for mycotoxin management in the food and feed chain</subfield>
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    <subfield code="a">&lt;p&gt;Worldwide mycotoxins contamination has a significant impact on animal and human health, and leads to economic losses accounted for billions of dollars annually. Since the application of pre- and post- harvest strategies, including chemical or physical removal, are not sufficiently effective, biological transformation is considered the most promising yet challenging approach to reduce mycotoxins accumulation. Although several microorganisms were reported to degrade mycotoxins, only a few enzymes have been identified, purified and characterized for this activity. This review focuses on the biotransformation of mycotoxins performed with purified enzymes isolated from bacteria, fungi and plants, whose activity was validated in in vitro and in vivo assays, including patented ones and commercial preparations. Furthermore, we will present some applications for detoxifying enzymes in food, feed, biogas and biofuel industries, describing their limitation and potentialities.&lt;/p&gt;</subfield>
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