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

Detalhes bibliográficos
Autor(a) principal: Garda-Buffon,Jaqueline
Data de Publicação: 2011
Outros Autores: Kupski,Larine, Badiale-Furlong,Eliana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100030
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 × 10(6) 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.
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spelling Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentationmycotoxinperoxidase enzymedegradationfermentationfungal speciesThis 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 × 10(6) 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100030Food Science and Technology v.31 n.1 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000100030info:eu-repo/semantics/openAccessGarda-Buffon,JaquelineKupski,LarineBadiale-Furlong,Elianaeng2011-05-27T00:00:00Zoai:scielo:S0101-20612011000100030Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
title Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
spellingShingle Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
Garda-Buffon,Jaqueline
mycotoxin
peroxidase enzyme
degradation
fermentation
fungal species
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 Garda-Buffon,Jaqueline
author_facet Garda-Buffon,Jaqueline
Kupski,Larine
Badiale-Furlong,Eliana
author_role author
author2 Kupski,Larine
Badiale-Furlong,Eliana
author2_role author
author
dc.contributor.author.fl_str_mv Garda-Buffon,Jaqueline
Kupski,Larine
Badiale-Furlong,Eliana
dc.subject.por.fl_str_mv mycotoxin
peroxidase enzyme
degradation
fermentation
fungal species
topic mycotoxin
peroxidase enzyme
degradation
fermentation
fungal species
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 × 10(6) 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 2011-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100030
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100030
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000100030
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.1 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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