Mechanism of action, sources, and application of peroxidases

Francine Kerstner de Oliveira; Lucielen Oliveira Santos; Jaqueline Garda Buffon

doi:10.1016/j.foodres.2021.110266

Mechanism of action, sources, and application of peroxidases

Food Res Int. 2021 May:143:110266. doi: 10.1016/j.foodres.2021.110266. Epub 2021 Mar 5.

Authors

Francine Kerstner de Oliveira¹, Lucielen Oliveira Santos², Jaqueline Garda Buffon³

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.

Publication types

Research Support, Non-U.S. Gov't
Review

MeSH terms

Oxidation-Reduction
Oxidoreductases
Peroxidase*
Peroxidases* / metabolism
Phenols

Substances

Phenols
Oxidoreductases
Peroxidases
Peroxidase