Main content area

Aflatoxin biotransformation by commercial peroxidase and its application in contaminated food

Marimón Sibaja, Karen Vanessa, de Oliveira Garcia, Sabrina, Feltrin, Ana Carla Penteado, Diaz Remedi, Rafael, Cerqueira, Maristela Barnes Rodrigues, Badiale‐Furlong, Eliana, Garda‐Buffon, Jaqueline
Journal of chemical technology and biotechnology 2019 v.94 no.4 pp. 1187-1194
UHT milk, aflatoxin B1, animals, beers, biotransformation, carcinogens, decontamination, food contamination, liver neoplasms, markets, pH, peroxidase, phosphates, raw materials, risk reduction, temperature, toxicity, Brazil
BACKGROUND: Aflatoxin B₁ (AFB₁) is the most commonly occurring and the most toxic of all aflatoxins (AFs). It is responsible for liver cancer in animals and it is listed as a Group I carcinogen by the International Agency for Research on Cancer. Thus, it is necessary to find decontamination methods that show efficiency, specificity, low cost, and that allow the disposal of contaminated raw materials into the environment. This study evaluated the effects of enzyme concentration, pH, temperature and reaction time on AFB₁ biotransformation by commercial peroxidase (POD) in a model solution (100 mmol L⁻¹ phosphate buffer). RESULTS: When 0.015 U mL⁻¹ was used to treat 0.5 µg L⁻¹ of AFB₁, at pH 7.0–8.0 and 30–40 °C, for 8.0 h, the AFB₁ biotransformation reached its maximum (97%). KM value of POD for the biotransformation of AFB₁ was 0.0160 µmol L⁻¹ (5 µg L⁻¹) with a VMAX of 6.4 µmol L⁻¹ min⁻¹, which were determined based on Lineweaver‐Burk's plot. POD (0.015 U mL⁻¹) effectively reduces AFB₁ (97%) and M₁ (65%) in UHT milk and AFB₁ (24%) in lager beer samples acquired in markets of Rio Grande‐RS (Brazil). CONCLUSION: The use of POD may be a strategy to mitigate the impact of AFs found in food to reduce the risk of consumer exposure. © 2018 Society of Chemical Industry