In vitro Degradation of Aflatoxin B1in Groundnut (Arachis hypogea) Meal by Horse Radish Peroxidase

ENZYMATIC COUPLED WITH UV DEGRADATION OF AFLATOXIN B1 IN RED CHILI POWDER

“…Peroxidase (POX) isolated from radish has also shown AFB 1 degrading properties from liquid and solid substrates. The optimum reaction in groundnut meal (GNM) occurred at 10 U of enzyme and 1.4 mmol AFB 1 per 100 g GNM at room temperature for 24 h (Das and Mishra 2000b). The optimum reaction in groundnut meal (GNM) occurred at 10 U of enzyme and 1.4 mmol AFB 1 per 100 g GNM at room temperature for 24 h (Das and Mishra 2000b).…”

Biotransformation of aflatoxin B1 and aflatoxin G1 in peanut meal by anaerobic solid fermentation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus

“…Several biological methods also have been reported for the elimination or inactivation of aflatoxins in foods and feeds. These include bacterial detoxification of aflatoxins by lactic acid bacteria (Hernandez-Mendoza et al, 2009), Bacillus subtilis UTBSP1 (Farzaneh et al, 2012), Enterococcus faecium, Mycobacterium fluoranthenivorans and Corynebacterium rubrum (Samuel et al, 2014), and the enzymatic degradation of aflatoxins by horse radish peroxidase and laccase from several fungal species (Alberts et al, 2006;Das and Mishra, 2000). However, each treatment has its own limitations, such as certain nutrients may be destroyed in the process, expensive equipment may be required or there may be safety concerns.…”

“…Obviously, traditional heat techniques have many limitations to remove aflatoxins in peanut meal such as loss of nutrition and required for expensive equipment. Biodegradation of aflatoxins using microorganisms or enzymes is a common method to reduce aflatoxin concentration in foods and feeds (Alberts et al, 2006;Das and Mishra, 2000;Farzaneh et al, 2012;Hernandez-Mendoza et al, 2009;Samuel et al, 2014). Many lactic acid bacteria, due in large part to their Generally Recognized as Safe (GRAS) status and usage as probiotics, are of particular interest for binding aflatoxins (Hernandez-Mendoza et al, 2009).…”

“…A variety of physical methods are widely adopted for the degradation of aflatoxins, such as heat, absorption, irradiation, extraction, gamma rays and ultraviolet light (Das and Mishra, 2000;Kabak et al, 2006). A number of chemical methods have been screened for their ability to alter the chemical structure of aflatoxins, for example, ozonization, ammoniation, treatment with formaldehyde and calcium hydroxide, or exposure to chlorine gas and hydrogen peroxide (Luo et al, 2014;Saalia and Phillips, 2011).…”

Aflatoxin biotransformation by commercial peroxidase and its application in contaminated food

“…The use of enzymes, including oxidases, reductases, laccases, and peroxidases (PODs), has proven to effectively degrade AFs in aqueous medium. However, the mechanism of enzyme‐catalyzed AF degradation and the kinetics of the reaction between commercial PODs and AFs remain unknown.…”