Detoxification of the Fumonisin Mycotoxins in Maize: An Enzymatic Approach
oleh: Johanna Alberts, Gerd Schatzmayr, Wulf-Dieter Moll, Ibtisaam Davids, John Rheeder, Hester-Mari Burger, Gordon Shephard, Wentzel Gelderblom
| Format: | Article |
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| Diterbitkan: | MDPI AG 2019-09-01 |
Deskripsi
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) (FUM<i>zyme</i><sup>®</sup>; 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 “low” and “high” FB contaminated home-grown maize was compared by monitoring FB<sub>1</sub> hydrolysis to the hydrolysed FB<sub>1</sub> (HFB<sub>1</sub>) 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 HFB<sub>1</sub> between maize kernels and the residual aqueous environment. FumD treatments resulted in significant reduction (≥80%) in “low” (≥1000 U/L, <i>p</i> < 0.05) and “high” (100 U/L, <i>p</i> < 0.05; ≥1000 U/L, <i>p</i> < 0.0001) FB contaminated maize after 1 h respectively, with an approximate 1:1 µmol conversion ratio of FB<sub>1</sub> into the formation of HFB<sub>1</sub>. Enzyme kinetic parameters indicated that, depending on the activity of FumD utilised, a significantly (<i>p</i> < 0.05) higher FB<sub>1</sub> conversion rate was noticed in “high” 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.