Uses of laccase in the monitoring and treatment of water and food Book in Scopus uri icon

abstract

  • © 2017 Nova Science Publishers, Inc. Laccases are a group of multi copper oxidase enzymes of great interest due to their ability to degrade phenolic and non-phenolic compounds, while being biocompatible [1]. Their capability of oxidation can be applied to detect [2] and treat multiple chemical pollutants present in water resources and during food processing. The presence of bioactive contaminants in drinking water have been considered a critical environmental issue due to its potential health and ecological effects. Within them, pollutants coming from pharmaceutical and personal care industries have increased the amount of endocrine disruptor compounds (EDCs) in water resources, leading to development problems in human beings and some other mammals. Lately, a laccase cocktail produced from Pycnoporus sanguineus CS43 fungi has shown to degrade different types of EDCs in groundwater samples [3, 4]. In addition, different food processing methods often need to remove phenolic compounds from their products in order to achieve desired levels of quality. For instance, beer and wine stabilization use laccase cocktails as additives in their production process to remove polyphenol [5]. Nevertheless, laccases are also of great interest for the detection of undesired compounds in food and beverages, regardless of their removal capability [6]. Specifically, the development of enzyme-based biosensors is an interesting alternative for detection of pollutants. They provide selective quantitative or semi-quantitative analytical information through specific biochemical interactions [7]. The following chapter attempts to review the current state of art of the application of laccases for the monitoring and removal of water pollutants such as EDCs of anthropogenic origin, as well as the current and potential direct and indirect applications of laccase in the food industry.

publication date

  • January 1, 2017