Oxalatedegrading

Oxalatedegrading refers to the breakdown of oxalate, an anionic form of oxalic acid, into smaller molecules. It encompasses enzymatic, microbial, and chemical pathways that reduce oxalate levels in a system, producing carbon dioxide, formate, or other inorganic carbon species.

Biological routes are dominated by enzymes such as oxalate decarboxylase, which converts oxalate to formate and CO2, and oxalate oxidase, which oxidizes oxalate to CO2 and hydrogen peroxide. Some organisms also use oxalate dehydrogenases linked to respiratory or central metabolism. In humans and other animals, gut bacteria like Oxalobacter formigenes consume oxalate, influencing host oxalate balance and kidney stone risk.

Chemical degradation of oxalate occurs under strong acid or base conditions or high temperatures but is typically non-selective and less practical for controlled applications.

Applications of oxalatedegrading knowledge include reducing dietary oxalate in food processing, treating oxalate-rich industrial effluents, and advancing understanding of kidney stone biology, soil chemistry, and plant metabolism. The term oxalatedegrading is not widely used in the peer-reviewed literature; most researchers refer to oxalate degradation or oxalate metabolism.