Patulin-degrading enzymes sources, structures, and mechanisms: A review

• 全文链接

棒曲霉素降解酶的来源、结构和机制：综述

关键词：

来源：

International Journal of Biological Macromolecules

全文链接：

//agri.nais.net.cn/topic/downloadFile/b6f0c14e-bff5-4f32-b4ac-1cdf9297b39f

来源地址：

https://doi.org/10.1016/j.ijbiomac.2024.139148

资源所属：

饲料用酶工程

类型：

学术文献

语种：

英语

原文发布日期：

2024-12-24

摘要：

Patulin (PAT), a fungal secondary metabolite with multiple toxicities, is an unavoidable contaminant in fruit and vegetable processing, posing potential health risks to consumers and causing significant economic losses to the global food industry. Traditional control strategies, such as physical and chemical methods, face several challenges, including low efficiency, high costs, and unverified safety. In contrast, microbial degradation of patulin is considered a more efficient and environmentally friendly approach, which has become a popular research focus. However, there is still insufficient research on the key degradation enzymes involved in microorganisms. Therefore, this review comprehensively summarizes recent research progress on the biological degradation of patulin, with a focus on microbial species capable of degrading patulin, the degradation enzymes they express, potential degradation mechanisms, and the toxicity of degradation products, while providing prospects for future research. It offers valuable insights for controlling patulin in food and stimulates further investigation. Ultimately, this review aims to promote the development of efficient and eco-friendly methods to mitigate patulin contamination in fruits and vegetables.