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The primary objective of this research was to examine degradative pathways of fumonisin and determine the role of such pathways in the contamination or decontamination of corn and corn products. The first enzyme involved in this degradation appeared to be an esterase that hydrolyzes FB, to its polyketide backbone.
Fumonisins are mycotoxins produced primarily by Fusaria Species on corn that have been associated with human esophageal cancer where corn is a large part of the staple diet. There are no tolerance levels set for the presence of fumonisins in foods, however, the FDA may consider guidelines in the future. Little is currently known about physiological or biochemical control of fumonisin production. NCFST research has provided several insights into the control mechanisms for fumonisin production such as pH, and nitrogen levels. It has also been discovered, as a result of this research, that fumonisin can be biologically degraded. The primary objective of this research was to examine degradative pathways of fumonisin and determine the role of such pathways in the contamination or decontamination of corn and corn products.
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The first enzyme involved in this degradation appeared to be an esterase that hydrolyzes FB, to its polyketide backbone. Concentrated crude cell extract showed several faint bands on SDS gels. The apparent pH optimum for this enzyme is 5.0. The apparent temperature optimum for this enzyme is 50 C although stability is reduced. Higher temperatures cause a rapid loss of activity. The enzyme passes through a 100,000 mw filter but not through a 30,000 mw filter. The project was terminated with no further research planned.