{"title":"Zearalenone: Contamination, Biological Characterization, and Mechanism of Enzymatic Degradation in Food","authors":"Fang Li, Meiyan Wang, Jinjie Xu, Wenjie Liu, Jianna Yu, Wenshan Li, Wen Liu, Yuan Liu, Guoxing Jing, Wanying Xie, Yueming Jiang","doi":"10.1111/1541-4337.70233","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>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 <i>Fusarium</i> 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.</p>\n </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0000,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Comprehensive Reviews in Food Science and Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.70233","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.