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《轻工学报》严正声明

展青霉素降解酶及其降解特性的研究进展

王锋 ,  马千娇 ,  马路凯 ,  刘东杰 ,  王琴

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王锋, 马千娇, 马路凯, 等. 展青霉素降解酶及其降解特性的研究进展[J]. 轻工学报, 2026, 41(3): 19-27. doi: 10.12187/2026.03.003
引用本文: 王锋, 马千娇, 马路凯, 等. 展青霉素降解酶及其降解特性的研究进展[J]. 轻工学报, 2026, 41(3): 19-27. doi: 10.12187/2026.03.003
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WANG Feng, MA Qianjiao, MA Lukai, et al. Research progress on patulin-degrading enzymes and their degradation characteristics[J]. Journal of Light Industry, 2026, 41(3): 19-27. doi: 10.12187/2026.03.003
Citation: WANG Feng, MA Qianjiao, MA Lukai, et al. Research progress on patulin-degrading enzymes and their degradation characteristics[J]. Journal of Light Industry, 2026, 41(3): 19-27. doi: 10.12187/2026.03.003
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展青霉素降解酶及其降解特性的研究进展

  • 仲恺农业工程学院 轻工食品学院/农业农村部岭南特色食品绿色加工与智能制造重点实验室/广东省岭南特色食品科学与技术重点实验室, 广东 广州 510225

    • 作者简介: 王锋(1991—),男,河南省驻马店市人,仲恺农业工程学院副教授,博士,主要研究方向为食品安全。E-mail:wangfeng_sp@163.com;
    通讯作者: 马路凯,m1991lk@163.com

  • 基金项目: 国家自然科学基金项目(32202175)
    广东省重点建设学科科研能力提升项目(2022ZDJS021,2024ZDJS006)
    广东省现代农业产业共性关键技术研发创新团队建设项目(2024CXTD16)
    “十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2024KJ15)
    广东省重点领域研发计划项目(2025B0202120002)

  • 中图分类号: TS207.3

Research progress on patulin-degrading enzymes and their degradation characteristics

  • College of Light Industry and Food/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

    • Corresponding author: MA Lukai, m1991lk@163.com
  • Received Date: 2025-07-31
    Accepted Date: 2025-10-17

    CLC number: TS207.3

  • 摘要: 鉴于展青霉素对人体具有极大危害性,其高效降解技术已成为食品安全领域关注的焦点之一,对展青霉素降解酶的种类、降解机理、降解效果的影响因素等研究进行综述。展青霉素降解酶主要包括脂肪酶、氧化还原酶、酯酶、醛缩酶、醛酮还原酶、转移酶等,不同降解酶表现出明显不同的降解特性。展青霉素降解酶的降解机理涵盖水解反应、氧化还原反应及间接氧化反应等其他反应,且降解效果受降解酶种类、酶解反应条件、降解酶的固定化等多种因素影响。目前,展青霉素降解酶的生物活性不高、降解机理不明等限制了展青霉素定向高效生物降解技术的应用和发展,未来研究将聚焦于展青霉素降解酶的活性中心位点定向改造、降解产物毒性数据库构建、降解机理深入探究等方面,以提升其在食品工业中的应用价值,为食品加工过程中真菌毒素的安全控制提供参考。
    Abstract: Given that patulin poses a significant threat to human health, its efficient degradation has become a key concern in food safety. This review summarizes the types, degradation mechanisms, and factors influencing the degradation efficiency of patulin-degrading enzymes. Patulin-degrading enzymes mainly include lipases, oxidoreductases, esterases, aldolases, aldo-keto reductases, and transferases, which exhibit distinctly different degradation characteristics. The degradation mechanisms of patulin-degrading enzymes involve hydrolysis, redox reactions, indirect oxidation and other reactions, and the degradation efficiency is influenced by multiple factors such as enzyme type, enzymatic reaction conditions, and enzyme immobilization. Currently, the application and development of targeted and highly efficient biodegradation of patulin are limited by the low biological activity and unclear degradation mechanisms of patulin-degrading enzymes. Future research will focus on the directed modification of active sites in patulin-degrading enzymes, the construction of a toxicity database for degradation products, and the in-depth exploration of degradation mechanisms, thereby enhancing their application value in the food industry and providing a reference for the safe control of mycotoxins during food processing.
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  • 通讯作者:  马路凯, m1991lk@163.com
  • 收稿日期:  2025-07-31
  • 修回日期:  2025-10-17
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王锋, 马千娇, 马路凯, 等. 展青霉素降解酶及其降解特性的研究进展[J]. 轻工学报, 2026, 41(3): 19-27. doi: 10.12187/2026.03.003
引用本文: 王锋, 马千娇, 马路凯, 等. 展青霉素降解酶及其降解特性的研究进展[J]. 轻工学报, 2026, 41(3): 19-27. doi: 10.12187/2026.03.003
shu
WANG Feng, MA Qianjiao, MA Lukai, et al. Research progress on patulin-degrading enzymes and their degradation characteristics[J]. Journal of Light Industry, 2026, 41(3): 19-27. doi: 10.12187/2026.03.003
Citation: WANG Feng, MA Qianjiao, MA Lukai, et al. Research progress on patulin-degrading enzymes and their degradation characteristics[J]. Journal of Light Industry, 2026, 41(3): 19-27. doi: 10.12187/2026.03.003
shu

展青霉素降解酶及其降解特性的研究进展

    作者简介:王锋(1991—),男,河南省驻马店市人,仲恺农业工程学院副教授,博士,主要研究方向为食品安全。E-mail:wangfeng_sp@163.com
    通讯作者: 马路凯, m1991lk@163.com
  • 仲恺农业工程学院 轻工食品学院/农业农村部岭南特色食品绿色加工与智能制造重点实验室/广东省岭南特色食品科学与技术重点实验室, 广东 广州 510225
  • 收稿日期: 2025-07-31
  • 录用日期: 2025-10-17
基金项目:  国家自然科学基金项目(32202175)广东省重点建设学科科研能力提升项目(2022ZDJS021,2024ZDJS006)广东省现代农业产业共性关键技术研发创新团队建设项目(2024CXTD16)“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2024KJ15)广东省重点领域研发计划项目(2025B0202120002)

摘要: 鉴于展青霉素对人体具有极大危害性,其高效降解技术已成为食品安全领域关注的焦点之一,对展青霉素降解酶的种类、降解机理、降解效果的影响因素等研究进行综述。展青霉素降解酶主要包括脂肪酶、氧化还原酶、酯酶、醛缩酶、醛酮还原酶、转移酶等,不同降解酶表现出明显不同的降解特性。展青霉素降解酶的降解机理涵盖水解反应、氧化还原反应及间接氧化反应等其他反应,且降解效果受降解酶种类、酶解反应条件、降解酶的固定化等多种因素影响。目前,展青霉素降解酶的生物活性不高、降解机理不明等限制了展青霉素定向高效生物降解技术的应用和发展,未来研究将聚焦于展青霉素降解酶的活性中心位点定向改造、降解产物毒性数据库构建、降解机理深入探究等方面,以提升其在食品工业中的应用价值,为食品加工过程中真菌毒素的安全控制提供参考。

English Abstract

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