Mutation, food-grade expression, and characterization of a lactonase for zearalenone degradation

Qiu, Yangyu; Xu, Huidong; Ji, Qiuhe; Xu, Rongrong; Zhu, Minhao; Dang, Yali; Shi, Xizhi; Zhang, Lili; Xia, Yu

doi:10.1007/s00253-023-12638-6

Cited by 3 publications

(2 citation statements)

References 38 publications

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“…Through genome engineering, lactonohydrolase from Rhinocladiella mackenziei CBS 650.93 (RmZHD) was expressed on L. reuteri CGMCC1.3264 surface ( Liu et al, 2019 ) to gain a probiotic and mycotoxin degrading organism. Lactonohydrolase enzyme coded by the gene ZHD101 from Clonostachys rosea was expressed in Kluyveromyces lactis GG799 ( Qiu et al, 2023 ) and Escherichia coli BL21 ( Fu et al, 2021 ). Enzyme characterization clearly showed that the degradation of ZEA was maximum at pH 11 and a turnover number of 0.51 per second.…”

Section: Enzymatic and Physical Removal Of Fusarium ...mentioning

confidence: 99%

Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria

Krishnan,

Nampoothiri,

Suresh

et al. 2024

Front. Microbiol.

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Mycotoxins produced by Fusarium species are secondary metabolites with low molecular weight formed by filamentous fungi generally resistant to different environmental factors and, therefore, undergo slow degradation. Contamination by Fusarium mycotoxins in cereals and millets is the foremost quality challenge the food and feed industry faces across the globe. Several types of chemical preservatives are employed in the mitigation process of these mycotoxins, and they help in long-term storage; however, chemical preservatives can be used only to some extent, so the complete elimination of toxins from foods is still a herculean task. The growing demand for green-labeled food drives to evade the use of chemicals in the production processes is getting much demand. Thus, the biocontrol of food toxins is important in the developing food sector. Fusarium mycotoxins are world-spread contaminants naturally occurring in commodities, food, and feed. The major mycotoxins Fusarium species produce are deoxynivalenol, fumonisins, zearalenone, and T2/HT2 toxins. Lactic acid bacteria (LAB), generally regarded as safe (GRAS), is a well-explored bacterial community in food preparations and preservation for ages. Recent research suggests that LAB are the best choice for extenuating Fusarium mycotoxins. Apart from Fusarium mycotoxins, this review focuses on the latest studies on the mechanisms of how LAB effectively detoxify and remove these mycotoxins through their various bioactive molecules and background information of these molecules.

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Section: Enzymatic and Physical Removal Of Fusarium ...mentioning

confidence: 99%

Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria

Krishnan,

Nampoothiri,

Suresh

et al. 2024

Front. Microbiol.

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“…With regard to the degradation technology of ZEN, it mainly consists of three methods: physical [13], chemical [14], and biological [15]. Biological detoxification, as an environmentally friendly and low-cost method, shows obvious superiority and great application potential in eliminating the ZEN mycotoxin.…”

Section: Introductionmentioning

confidence: 99%

A Novel Bacillus Velezensis for Efficient Degradation of Zearalenone

Li,

Chen,

et al. 2024

Foods

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Zearalenone (ZEN) is considered one of the most serious mycotoxins contaminating grains and their by-products, causing significant economic losses in the feed and food industries. Biodegradation pathways are currently considered the most efficient solution to remove ZEN contamination from foods. However, low degradation rates and vulnerability to environmental impacts limit the application of biodegradation pathways. Therefore, the main research objective of this article was to screen strains that can efficiently degrade ZEN and survive under harsh conditions. This study successfully isolated a new strain L9 which can efficiently degrade ZEN from 108 food ingredients. The results of sequence alignment showed that L9 is Bacillus velezensis. Meanwhile, we found that the L9 degradation rate reached 91.14% at 24 h and confirmed that the primary degradation mechanism of this strain is biodegradation. The strain exhibits resistance to high temperature, acid, and 0.3% bile salts. The results of whole-genome sequencing analysis showed that, it is possible that the strain encodes the key enzyme, such as chitinase, carboxylesterases, and lactone hydrolase, that work together to degrade ZEN. In addition, 227 unique genes in this strain are primarily involved in its replication, recombination, repair, and protective mechanisms. In summary, we successfully excavated a ZEN-degrading, genetically distinct strain of Bacillus velezensis that provides a solid foundation for the detoxification of feed and food contamination in the natural environment.

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Opportunities and challenges in developing promising mycotoxin-degrading enzymes with high thermostability and strong pH activity/stability

Ouyang,

Zhang,

Guang

et al. 2024

Food Bioscience

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Mutation, food-grade expression, and characterization of a lactonase for zearalenone degradation

Cited by 3 publications

References 38 publications

Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria

Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria

A Novel Bacillus Velezensis for Efficient Degradation of Zearalenone

Opportunities and challenges in developing promising mycotoxin-degrading enzymes with high thermostability and strong pH activity/stability

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