2. Academic Validation
  3. Mechanism of action, sources, and application of peroxidases

Mechanism of action, sources, and application of peroxidases

  • Food Res Int. 2021 May:143:110266. doi: 10.1016/j.foodres.2021.110266.
Francine Kerstner de Oliveira 1,  Lucielen Oliveira Santos 2,  Jaqueline Garda Buffon 3
Affiliations

Affiliations

  • 1 Laboratory of Mycotoxin and Food Science, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil.
  • 2 Laboratory of Biotechnology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil.
  • 3 Laboratory of Mycotoxin and Food Science, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil. Electronic address: jaquelinebuffon@furg.br.
PMID: 33992367 DOI: 10.1016/j.foodres.2021.110266
Abstract

Peroxidase is an enzyme in the group of oxidoreductases that is widely distributed in nature. It can catalyze the oxidation of various organic and inorganic substrates by reacting with hydrogen peroxide and similar molecules. Due to its wide catalytic activity, peroxidases can act in the removal of both phenolic compounds and peroxides, in chemical synthesis and, according to recent studies, in mycotoxin degradation. Therefore, this study aimed at introducing an overview of the mechanism of peroxidase action, extraction sources, mycotoxin degradation capacity and Other potential applications in the food industry.

Keywords

Degradation; Enzyme; Mycotoxins; Peroxidases.

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