Pregled bibliografske jedinice broj: 1249932
Use of mushroom laccase for reducing aflatoxin contamination of maize flour destined to dairy cows
Use of mushroom laccase for reducing aflatoxin contamination of maize flour destined to dairy cows // Book of Abstracts 68th annual meeting of the European Federation of Animal Sciences
Tallin, Estonija, 2017. str. 487-487 (predavanje, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 1249932 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Use of mushroom laccase for reducing aflatoxin contamination of maize flour destined to dairy cows
Autori
Scarpari, Marzia ; Della Fiora, Laura ; Dall'asta, Chiara ; Angelucci, Alessandra, Bigonzi, L. ; Parroni, Alessia ; Fanelli, Corrado, Reverberi, Massimo ; Loncar, Jelena ; Zjalić, Slaven
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts 68th annual meeting of the European Federation of Animal Sciences
/ - Tallin, Estonija, 2017, 487-487
Skup
68th annual meeting of the European Fedration of Animal Science
Mjesto i datum
Talin, Estonija, 26.08.2018. - 01.09.2017
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
aflatoxins, laccase, detoxification, maize
Sažetak
Aspergillus flavus is a well-known ubiquitous fungus able to contaminate, both in pre- and postharvest period, different feed and food products. During their growth, these fungi can synthesize aflatoxins, secondary metabolites highly hazardous for animal and human health. Aflatoxins represent a serious problem in cattle breeding. They can have negative influence on animal health, like impaired growth or lower immunity and the intake of contaminated feed could result in production of milk and milk products unsuitable for market and human consumption due to high content of aflatoxin M1. Climatic changes make aflatoxins occurring contaminant of maize and other cereals also in EU countries. Even if different strategies for prevention and control of aflatoxins in food and feed are applied, the complete control still has not been achieved. The mitigation of mycotoxin content via enzymatic degradation could be a promising strategy to ensure safer food and feed, and to address the forthcomin g issues in view of the global trade and sustainability. Results obtained with mushroom oxidases in in vitro and in vivo experiments are encouraging, the degradation rate was up to 90%. Nevertheless, the search for active enzymes is still challenging and time-consuming.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija
