Use of Fungal Peroxidases for Neutralization of Mustard Gas

Mustard gas (MG) (1,1'-thiobis[2-chloroethane]; C1CH2CH2-S-CH2CH2C1) is a deadly vesicant. It was synthesized in the late 1880's and was widely used during WWI. Despite intense research to neutralize it action, there are still no viable technologies for preventing human exposure. Its delayed action causes servere edema, ulceration, and necrosis of the skin and mucous membrane of the respiratory tract plus permanent eye damage. Methodology exist for its neutralization using chemical oxidants such as hypochlorite bleach (OC1-) or chloramine-T (1). However, these agents are unsuitable for use with humans. We recently discovered that an extracellular enzymes, produced by an edible fungus, is capable of degrading MG. The overall goal of this proposal is to test the efficacy (under a variety of conditions) of these fungal enzymes for neutralizing the chemical warefare agent MG.