Here, molecular docking simulation was used to predict and compare interactions between a recombinant Trametes sp. C30 laccase from Saccharomyces cerevisiae and four aflatoxins (AFB 1 , AFB 2 , AFG 1 , and AFG 2 ) as well as their degradation at a molecular level. The computational result of docking simulation indicates that each of the aflatoxins tested can interact with laccase with a binding ability of AFB 1 >AFG 2 >AFG 1 >AFB 2 . Simultaneously, it also demonstrated that aflatoxin B 1 , B 2 , G 1 , G 2 may interact near the T1 copper center of the enzyme through H-bonds and hydrophobic interactions with amino acid residues His481 and Asn288; His481; Asn288, and Asp230; His481 and Asn288. Biological degradation test was performed in vitro in the presence of a recombinant laccase. Degradation increased as incubation time increased from 12 to 60 hr and the maximum degradation obtained for AFB 1 , AFB 2 , AFG 1 , and AFG 2 was 90.33%, 74.23%, 85.24%, and 87.58%, respectively. Maximum degradation of aflatoxins was determined with a total activity 3 U laccase at 30°C in 0.1 M phosphate buffer, pH 5.7 after 48-hr incubation. The experimental results are consistent with that of docking calculation on the biological degradation test of four aflatoxins by laccase.Practical Application: In this study, the degradation efficiencies of laccase for B and G series of aflatoxins were determined by computer simulation and verified by performing in vitro experiments. It can provide reference for rapid screening of aflatoxin degradation-related enzymes.
Globally, oat is one of the most important but underutilized cereal grains. Oat grain is a health‐beneficial cereal crop with a high content of multiple nutrient substances. The desire of consumers for health has led to the exploration of functional ingredients and novel food‐processing techniques for oat grain. This review first evaluates the nutrient composition of oats, with a specific emphasis on oat starch, β‐glucans, proteins, and phenolics, which is an explanation for the health potential in terms of nutrition. Recently, oat grain has been used to develop functional foods and beverages and as an ingredient incorporated into other foods. Then, the processing methods of oat‐based foods in various physical formats, such as whole grain, flakes, and flour, are systematically summarized. In addition, the effects of bran and β‐glucan as food ingredients on the sensory and nutritional quality of products are also discussed. Finally, this review highlights the effects of interactions between β‐glucan, used as a potential natural multifunctional additive in food applications, and different components on the processing and nutritional properties of oat products. The objective of this review is to synthesize knowledge in the field to provide a comprehensive understanding of the nutritional composition and processing methods of oats and to demonstrate interactions between different components, thereby further benefiting the development of oats in food systems as a functional component and food additive to improve food quality, safety, and health functions.
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