Opportunities and challenges in developing promising mycotoxin-degrading enzymes with high thermostability and strong pH activity/stability

Abstract

The presence of mycotoxins contaminated various agricultural commodities, caused great loss in the economy and posed great threat on human and health. Biological enzymes play crucial roles in mycotoxin degradation that have been widely explored for many years. For example, the FUMzyme® is capable of degrading fumonisin B1 into the non-toxic product in the gastrointestinal tract of animals. Additionally, the commercial product ZENzyme® is a promising lactonase in zearalenone degradation. However, the limited properties of these enzymes pose significant challenges for practical applications especially in certain specific scenarios. So far, researchers have enhanced the stability and catalytic efficiency across certain pH levels, as well as the broaden pH spectrum and increased stability. Studies on temperature have also made significant strides through enzyme mining, modification, and immobilization in recent years. A comprehensive review of these strategies was made about the improvements in thermostability and pH activity/stability, suggesting great potential of these enzymes in the food and feed fields.