Zearalenone: Contamination, Biological Characterization, and Mechanism of Enzymatic Degradation in Food

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Fang Li, Meiyan Wang, Jinjie Xu, Wenjie Liu, Jianna Yu, Wenshan Li, Wen Liu, Yuan Liu, Guoxing Jing, Wanying Xie, Yueming Jiang
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引用次数: 0

Abstract

Mycotoxins are a class of biological contaminants that pose significant threats to food safety, leading to substantial food waste and significant economic losses. Among these, zearalenone (ZEN), a specific mycotoxin produced by Fusarium species during the infection of grains, is particularly concerning due to its reproductive toxicity, digestive toxicity, hepatotoxicity, and immunotoxicity in various organisms. Although numerous methods for degrading ZEN have been developed, challenges still remain in removing effectively ZEN from food. Enzymatic degradation offers dual advantages of biosafety and targeted efficiency, positioning it as a sustainable alternative to conventional ZEN detoxification methods. This review systematically examines ZEN contamination in grains, evaluates the physicochemical properties and toxicological effects of ZEN and its derivatives, and analyzes the ZEN-degrading enzyme families to provide their structural characteristics, catalytic performance, and degradation mechanisms. The review highlights the transformative potential of enzyme engineering technologies, including protein engineering assisted with computational design, enzyme immobilization, nanozymes, and fusion proteins, to enhance the performance of ZEN-degrading enzymes and explore their prospective applications in ensuring food and feed safety.

玉米赤霉烯酮:食品中的污染、生物学特性和酶降解机制
真菌毒素是一类生物污染物,对食品安全构成重大威胁,导致大量食物浪费和重大经济损失。其中,玉米赤霉烯酮(ZEN)是一种由镰刀菌在谷物感染过程中产生的特异性真菌毒素,由于其在各种生物体中的生殖毒性、消化毒性、肝毒性和免疫毒性而受到特别关注。虽然已经开发了许多降解ZEN的方法,但如何有效地从食品中去除ZEN仍然存在挑战。酶降解具有生物安全性和目标效率的双重优势,使其成为传统ZEN解毒方法的可持续替代方法。本文系统地研究了谷物中ZEN的污染,评价了ZEN及其衍生物的理化性质和毒理学效应,并分析了ZEN降解酶家族的结构特征、催化性能和降解机制。本文重点介绍了酶工程技术的变革潜力,包括蛋白质工程辅助计算设计、酶固定化、纳米酶和融合蛋白,以提高zen降解酶的性能,并探讨了它们在确保食品和饲料安全方面的应用前景。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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