Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation

Detalhes bibliográficos
Autor(a) principal: Buffon, Jaqueline Garda
Data de Publicação: 2011
Outros Autores: Kupski, Larine, Furlong, Eliana Badiale
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/1844
Resumo: This work aims to evaluate deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in a submerged fermentation system and to correlate it to the activity of oxydo-reductase enzymes. The submerged medium consisted of sterile distilled water contaminated with 50 μg of DON and 4 × 106 spore.mL–1 inoculum of Aspergillus oryzae and Rhizopus oryzae species, respectively in each experiment. Sampling was performed every 24 hours for monitoring the peroxidase specific activity, and every 48 hours for determining mycotoxin levels. Results showed that the fungi species were able to decrease DON levels as the peroxidase activity increased. The 48 hours fermentation interval presented the highest peroxidase specific activity (ΔABS/minute.μg.protein–1), 800 and 198, while the highest DON degradation velocity was 10.8 and 12.4 ppb/hour, respectively in both cases for Rhizopus oryzae and Aspergillus oryzae.
id FURG_e37444c8d9aeb457c4d340cccc97c2ea
oai_identifier_str oai:repositorio.furg.br:1/1844
network_acronym_str FURG
network_name_str Repositório Institucional da FURG (RI FURG)
repository_id_str
spelling Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentationDegradação de deoxinivalenol (DON) e a atividade da enzima peroxidase durante fermentação submersa.MycotoxinPeroxidase enzymeDegradationFermentationFungal speciesMicotoxinaEnzima peroxidaseDegradaçãoFermentaçãoEspécies fúngicasThis work aims to evaluate deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in a submerged fermentation system and to correlate it to the activity of oxydo-reductase enzymes. The submerged medium consisted of sterile distilled water contaminated with 50 μg of DON and 4 × 106 spore.mL–1 inoculum of Aspergillus oryzae and Rhizopus oryzae species, respectively in each experiment. Sampling was performed every 24 hours for monitoring the peroxidase specific activity, and every 48 hours for determining mycotoxin levels. Results showed that the fungi species were able to decrease DON levels as the peroxidase activity increased. The 48 hours fermentation interval presented the highest peroxidase specific activity (ΔABS/minute.μg.protein–1), 800 and 198, while the highest DON degradation velocity was 10.8 and 12.4 ppb/hour, respectively in both cases for Rhizopus oryzae and Aspergillus oryzae.Este trabalho teve por objetivo avaliar a degradação de deoxinivalenol por Aspergillus oryzae e Rhizopus oryzae durante fermentação submersa e correlacioná-la com a atividade de enzimas oxidoredutases. O meio submerso foi constituído por água destilada estéril contaminada com 50 μg de DON e inóculo de 4 × 106 esporos.mL-1 de meio das espécies fúngicas Aspergillus oryzae e Rhizopus oryzae, separadamente em cada experimento. A amostragem foi realizada a cada 24 horas de processo para medida da atividade específica da enzima peroxidase, e a cada 48 horas para a determinação dos níveis de DON. Os resultados mostraram que as espécies fúngicas avaliadas possuem capacidade de metabolizar DON, acompanhada de aumento na atividade da enzima oxidativa PO. No intervalo de 48 horas de fermentação, ocorreu a maior atividade específica da enzima peroxidase (ΔABS/minute.μg.protein-1), 800 e 198, correspondendo a maior velocidade de degradação de DON de 10.8 e 12.4 ppb/hour, respectivamente para Rhizopus oryzae e Aspergillus oryzae.2012-03-06T04:09:07Z2012-03-06T04:09:07Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfBUFFON, Jaqueline Garda, KUPSKI, Larine; FURLONG, Eliana Badiale. Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 1, p. 198-203, jan. -mar. 2011. Disponível em: < http://www.scielo.br/scielo.php?pid=S0101-20612011000100030&script=sci_arttext> Acesso em: 05 Jan. 2012.0101-2061http://repositorio.furg.br/handle/1/1844engBuffon, Jaqueline GardaKupski, LarineFurlong, Eliana Badialeinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURG2012-03-06T04:09:07Zoai:repositorio.furg.br:1/1844Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2012-03-06T04:09:07Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.none.fl_str_mv Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
Degradação de deoxinivalenol (DON) e a atividade da enzima peroxidase durante fermentação submersa.
title Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
spellingShingle Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
Buffon, Jaqueline Garda
Mycotoxin
Peroxidase enzyme
Degradation
Fermentation
Fungal species
Micotoxina
Enzima peroxidase
Degradação
Fermentação
Espécies fúngicas
title_short Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
title_full Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
title_fullStr Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
title_full_unstemmed Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
title_sort Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
author Buffon, Jaqueline Garda
author_facet Buffon, Jaqueline Garda
Kupski, Larine
Furlong, Eliana Badiale
author_role author
author2 Kupski, Larine
Furlong, Eliana Badiale
author2_role author
author
dc.contributor.author.fl_str_mv Buffon, Jaqueline Garda
Kupski, Larine
Furlong, Eliana Badiale
dc.subject.por.fl_str_mv Mycotoxin
Peroxidase enzyme
Degradation
Fermentation
Fungal species
Micotoxina
Enzima peroxidase
Degradação
Fermentação
Espécies fúngicas
topic Mycotoxin
Peroxidase enzyme
Degradation
Fermentation
Fungal species
Micotoxina
Enzima peroxidase
Degradação
Fermentação
Espécies fúngicas
description This work aims to evaluate deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in a submerged fermentation system and to correlate it to the activity of oxydo-reductase enzymes. The submerged medium consisted of sterile distilled water contaminated with 50 μg of DON and 4 × 106 spore.mL–1 inoculum of Aspergillus oryzae and Rhizopus oryzae species, respectively in each experiment. Sampling was performed every 24 hours for monitoring the peroxidase specific activity, and every 48 hours for determining mycotoxin levels. Results showed that the fungi species were able to decrease DON levels as the peroxidase activity increased. The 48 hours fermentation interval presented the highest peroxidase specific activity (ΔABS/minute.μg.protein–1), 800 and 198, while the highest DON degradation velocity was 10.8 and 12.4 ppb/hour, respectively in both cases for Rhizopus oryzae and Aspergillus oryzae.
publishDate 2011
dc.date.none.fl_str_mv 2011
2012-03-06T04:09:07Z
2012-03-06T04:09:07Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv BUFFON, Jaqueline Garda, KUPSKI, Larine; FURLONG, Eliana Badiale. Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 1, p. 198-203, jan. -mar. 2011. Disponível em: < http://www.scielo.br/scielo.php?pid=S0101-20612011000100030&script=sci_arttext> Acesso em: 05 Jan. 2012.
0101-2061
http://repositorio.furg.br/handle/1/1844
identifier_str_mv BUFFON, Jaqueline Garda, KUPSKI, Larine; FURLONG, Eliana Badiale. Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 1, p. 198-203, jan. -mar. 2011. Disponível em: < http://www.scielo.br/scielo.php?pid=S0101-20612011000100030&script=sci_arttext> Acesso em: 05 Jan. 2012.
0101-2061
url http://repositorio.furg.br/handle/1/1844
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Institucional da FURG (RI FURG)
instname:Universidade Federal do Rio Grande (FURG)
instacron:FURG
instname_str Universidade Federal do Rio Grande (FURG)
instacron_str FURG
institution FURG
reponame_str Repositório Institucional da FURG (RI FURG)
collection Repositório Institucional da FURG (RI FURG)
repository.name.fl_str_mv Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)
repository.mail.fl_str_mv
_version_ 1807384402564481024

Registros relacionados