May 10, 2017 Journal article Open Access

Miriam HAIDUKOWSKI1, Giuseppe COZZI1, Nunzio DIPIERRO2, Simona L. BAVARO1, Antonio F. LOGRIECO1 and Costantino PACIOLLA2

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    "description": "<p>Fumonisin B1 (FB1) is among the most common mycotoxins found in maize kernels and maize products<br>\nworldwide. The microbiological process of detoxification and transformation of toxic organic pollutants is a promising<br>\nmethod for foodstuffs decontamination. Some basidiomycetes, such as the Pleurotus eryngii species complex,<br>\ninclude several important commercial edible varieties that can detoxify polycyclic organic compounds and a range<br>\nof wastes and pollutants. We investigated the potential role of P. eryngii, one of the most consumed mushrooms, in<br>\nthe decontamination of FB1 in maize. In addition, selected antioxidant enzymes, (soluble peroxidase (POD), catalase<br>\n(CAT) and ascorbate peroxidase), primarily involved in control of cell hydrogen peroxide levels, and lignin<br>\ndegradation, were analyzed, to evaluate their contributions to the molecular mechanisms of FB1 by P. eryngii. FB1<br>\ndecontamination by P. eryngii and involvement of CAT and POD enzymes in the control of toxic decontamination<br>\nlevels of H2O2 were demonstrated. A consistent reduction of FB1 was observed at different incubation times. The<br>\naverage decrease levels of FB1, with respect to the control cultures, ranged from 45 to 61% (RSD &lt; 15%). This study<br>\nis a possible eco-friendly approach to reducing this mycotoxin in the feed supply chains.</p>", 
    "license": {
      "id": "CC-BY-4.0"
    }, 
    "title": "Decontamination of Fumonisin B1 in maize grain by Pleurotus eryngii and antioxidant enzymes", 
    "journal": {
      "title": "Phytopathologia Mediterranea"
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        "title": "Integrated and innovative key actions for mycotoxin management in the food and feed chain", 
        "acronym": "MycoKey", 
        "program": "H2020", 
        "funder": {
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    "keywords": [
      "fungal strains, fumonisin B1, hydrogen peroxide, decontamination, mycotoxins."
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    "publication_date": "2017-05-10", 
    "creators": [
      {
        "affiliation": "1 Institute of Sciences of Food Production, National Research Council, via Amendola 122/0, 70126 Bari, Italy 2 Department of Biology, University of Bari 'Aldo Moro', via E. Orabona 4, 70126 Bari, Italy", 
        "name": "Miriam HAIDUKOWSKI1, Giuseppe COZZI1, Nunzio DIPIERRO2, Simona L. BAVARO1, Antonio F. LOGRIECO1 and Costantino PACIOLLA2"
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