Aflatoxin Degradation by an Enzyme from Aspergillus awamori var. fumeus

Aspergillus awamori var. fumeus가 생성하는 효소의 Aflatoxin 분해특성

  • Lee, Chan (Dept. of Food Technology, Korea University) ;
  • Lee, Sung-Taik (Dept. of Biotechnology, Korea Advanced Institute of Science and Technology, Taedok Science Town) ;
  • Kim, Young-Bae (Dept. of Food Technology, Korea University)
  • 이찬 (고려대학교 식품공학과) ;
  • 이성택 (한국과학기술원 생물공학과) ;
  • 김영배 (고려대학교 식품공학과)
  • Published : 1992.08.01

Abstract

Some enzymatic characteristics of the aflatoxin degrading factor produced extraceIlularly by Aspergillus awamori var. fumeus were investigated. When aflatoxin B1 was incubated with the culture filtrate of A. awamori var. fumeus. 60% of it was degraded within an hour. The degradation rate decreased with time and there was virtually no degradation after one hour. The apparent Michaelis constant ($K_m$) determined by Lineweaver-Burk plot was $10.2{\mu}M$. The optimum degradation was observed at $30^{\circ}C$ and pH 5. For the degradation, molecular oxygen seemed to be required. The degradation was enhanced by the $Co^{2+}$. but was inhibited by many other ions like $Fe^{2+}$, $Ca^{2+}$. $Mg^{2+}$, $Zn^{2+}$,$Cu^{2+}$, and $Ba^{2+}$, The presence of either KeN or metyrapone inhibited the reaction while that of $NaI0_4$ cytochrome C or NADPH showed no effect.

Aspergillus awamori var. fumeus가 균체 밖으로 생산하느 aflatoxin 분해인자의 효소적 특성을 조사 하기위하여 그 배양 여액을 aflatoxin B1과 반응시킨 결과 1시간 동안 60의 기질을 분해하였다. 반응속도는 초기에 가장 높았으며 시간이 지날 수록 낮아졌다. 반응속도와 기질농도의 관계는 이중역수 식에서 직선을 보이며 겉보기 $K_m$$10.2{\mu}M$로 측정되었다. 최적온도 및 최적 pH는 각각 $30^{\circ}C$ 및 5로 나타났다. 반응은 분자상 산소를 요구하며 $Co^{2+}$에 의해서 촉진되나 $Fe^{2+}$, $Ca^{2+}$, $Zn^{2+}$, $Cu^{2+}$, 및 $Ba^{2+}$ 등의 이온에 의하여 저해되었다. 또한 KCN과 metyrapone에 의하여 저해되나, $NaIO_4$, cytochrome C 및 NADPH에 의한 영향은 관찰되지 않았다.

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