Open AccessThe potential of white‐rot fungi to degrade phorbol esters of Jatropha curcas L. seed cake
Author(s) -
de Barros Cândida R. M.,
Ferreira Luis M. M.,
Nunes Fernando M.,
Bezerra Rui M. F.,
Dias Albino A.,
Guedes Cristina V.,
Cone John W.,
Marques Guilhermina S. M.,
Rodrigues Miguel A. M.
Publication year - 2011
Publication title -
engineering in life sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.547
H-Index - 57
eISSN - 1618-2863
pISSN - 1618-0240
DOI - 10.1002/elsc.201000040
Subject(s) - jatropha curcas , jatropha , chemistry , white rot , phorbol , food science , botany , biology , lignin , biochemistry , biodiesel , enzyme , protein kinase c , catalysis
The potential of solid‐state cultivation, with three white‐rot fungi ( Bjerkandera adusta, Ganoderma resinaceum and Phlebia rufa ), to decrease phorbol esters concentration of Jatropha curcas L. was evaluated in this study. Incubation was conducted in 250 mL Erlenmeyer flasks without agitation at 28°C for 30 days. Phorbol esters were analyzed by reverse‐phase HPLC after an extraction procedure using dichloromethane. All fungi studied were able to decrease the concentration of phorbol esters, mainly B. adusta and P. rufa which significantly reduced ( p <0.05) phorbol esters contents to non‐toxic levels. These results suggest that white‐rot fungi could be potentially used as a possible approach for the biological treatment of the oilseed cake.