DEGRADATION OF ZEARALENONE BY LACCASE ENZYME

The degradation of zearalenone by pure fungal laccase (Trametes versicolor) was investigated in this study. In the experiments different activities of laccase and different initial zearalenone concentrations from liquid medium were used. At 0.4 mg∙mL-1 laccase concentration, after 240 min time of in...

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Main Authors: IULIANA BANU, ANCA LUPU, IULIANA APRODU
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2014-01-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
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Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201302&vol=2&aid=3913
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author IULIANA BANU
ANCA LUPU
IULIANA APRODU
author_facet IULIANA BANU
ANCA LUPU
IULIANA APRODU
author_sort IULIANA BANU
collection DOAJ
description The degradation of zearalenone by pure fungal laccase (Trametes versicolor) was investigated in this study. In the experiments different activities of laccase and different initial zearalenone concentrations from liquid medium were used. At 0.4 mg∙mL-1 laccase concentration, after 240 min time of incubation, was obtained an 81.7 % reduction of zearalenone from liquid medium. The zearalenone degradation depends on the initial concentration of mycotoxin and on the activity of laccase. The results obtained can contribute to the development of preventative strategies to reduce mycotoxin contamination of food by involving enzymes.
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issn 1582-540X
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publishDate 2014-01-01
publisher Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
record_format Article
series Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
spelling doaj-art-c5d9bbdfeaf7450c970e55c41fb48b592025-08-20T02:18:38ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2014-01-011427984DEGRADATION OF ZEARALENONE BY LACCASE ENZYMEIULIANA BANU0ANCA LUPU1IULIANA APRODU2”Dunărea de Jos” University of Galaţi, Faculty of Food Science and Engineering, 111 Domneasca Street, 800008 Galaţi, Romania”Dunărea de Jos” University of Galaţi, Faculty of Food Science and Engineering, 111 Domneasca Street, 800008 Galaţi, Romania”Dunărea de Jos” University of Galaţi, Faculty of Food Science and Engineering, 111 Domneasca Street, 800008 Galaţi, RomaniaThe degradation of zearalenone by pure fungal laccase (Trametes versicolor) was investigated in this study. In the experiments different activities of laccase and different initial zearalenone concentrations from liquid medium were used. At 0.4 mg∙mL-1 laccase concentration, after 240 min time of incubation, was obtained an 81.7 % reduction of zearalenone from liquid medium. The zearalenone degradation depends on the initial concentration of mycotoxin and on the activity of laccase. The results obtained can contribute to the development of preventative strategies to reduce mycotoxin contamination of food by involving enzymes.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201302&vol=2&aid=3913zearalenonelaccasedegradationmycotoxins
spellingShingle IULIANA BANU
ANCA LUPU
IULIANA APRODU
DEGRADATION OF ZEARALENONE BY LACCASE ENZYME
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
zearalenone
laccase
degradation
mycotoxins
title DEGRADATION OF ZEARALENONE BY LACCASE ENZYME
title_full DEGRADATION OF ZEARALENONE BY LACCASE ENZYME
title_fullStr DEGRADATION OF ZEARALENONE BY LACCASE ENZYME
title_full_unstemmed DEGRADATION OF ZEARALENONE BY LACCASE ENZYME
title_short DEGRADATION OF ZEARALENONE BY LACCASE ENZYME
title_sort degradation of zearalenone by laccase enzyme
topic zearalenone
laccase
degradation
mycotoxins
url http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201302&vol=2&aid=3913
work_keys_str_mv AT iulianabanu degradationofzearalenonebylaccaseenzyme
AT ancalupu degradationofzearalenonebylaccaseenzyme
AT iulianaaprodu degradationofzearalenonebylaccaseenzyme