Abstract
Fumonisin B 1 (FB 1 ) is among the most common mycotoxins found in maize kernels and maize products worldwide. The microbiological process of detoxification and transformation of toxic organic pollutants is a promising method for foodstuffs decontamination. Some basidiomycetes, such as the Pleurotus eryngii species complex, include several important commercial edible varieties that can detoxify polycyclic organic compounds and a range of wastes and pollutants. We investigated the potential role of P. eryngii , one of the most consumed mushrooms, in the decontamination of FB 1 in maize. In addition, selected antioxidant enzymes, (soluble peroxidase (POD), catalase (CAT) and ascorbate peroxidase), primarily involved in control of cell hydrogen peroxide levels, and lignin degradation, were analyzed, to evaluate their contributions to the molecular mechanisms of FB 1 by P. eryngii . FB 1 decontamination by P. eryngii and involvement of CAT and POD enzymes in the control of toxic decontamination levels of H 2 O 2 were demonstrated. A consistent reduction of FB 1 was observed at different incubation times. The average decrease levels of FB 1 , with respect to the control cultures, ranged from 45 to 61% (RSD < 15%). This study is a possible eco-friendly approach to reducing this mycotoxin in the feed supply chains.
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