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Identifies two enzymes degrading multimycotoxins in food, suggesting new control methods.
, ZEN, and AOH by up to 99.16%, 95.12%, and 94.72%, respectively, whereas HSCueO achieved 98.97%, 99.23%, and 99.74% degradation. Product analysis and zebrafish assays suggested that both enzymes transformed these toxins into less toxic products, while molecular docking supported potential enzyme-substrate interactions. Both enzymes retained detoxification activity in contaminated peanut, corn, and wheat flour, expanding enzyme resources for multimycotoxin control in foods.
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Hou et al. (2026) studied this question.
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