Abstract
Fusarium verticillioides is the most predominant fungal phytopathogen of cereals and it is posing great concern from a global perspective. The fungus is mainly associated with maize, rice, sorghum, wheat, sugarcane, banana, and asparagus and causes cob, stalk, ear, root, crown, top, and foot rot. F. verticillioides produces fumonisins as the major secondary metabolite along with trace levels of beauvericin, fusaric acid, fusarin C, gibberiliformin, and moniliformin. Being a potential carcinogen, fumonisins continue to receive major attention as they are common contaminants in cereals and its processed food products. The importance of elimination of F. verticillioides growth and its associated fumonisin from cereals cannot be overemphasized considering the significant health hazards associated with its consumption. Physical and chemical approaches have been shown to reduce fumonisin B1 concentrations among feeds and food products but have proved to be ineffective during the production process. Hence, biological control methods using microorganisms, plant extracts, antioxidants, essential oils, phenolic compounds, and other advanced technologies such as growing disease-resistant crops by applying genetic engineering, have become an effective alternative for managing F. verticillioides and its toxin. The different methods, challenges, and concerns regarding the biocontrol of F. verticillioides and production of fumonisin B1 have been addressed in the present review.
Highlights
Published: 18 September 2021Mycotoxigenic contamination of feeds, cereals, and cereal-based food by Fusarium verticillioides adversely affects the health of humans and animals leading to a decline in the economy and international trade
Other than Bacillus thuringiensis (Bt) have been used as biological control agents against Fusarium species: Fusaclean and Biofox C from atoxigenic F. oxysporum strain against F. verticillioides in vegetables; Epic and Kodiak from B. subtilis; Intercept from Pseudomonas cepacian; Mycostop from Streptomyces griseoviridis; T-22G, T-22HB, and Biofungus from Trichoderma harzianum; Blue Circle and Deny from Burkholderia cepacian; Cedom and Cerall from Pseudomonas chlororaphis [1]; Novasil and Nevalite from clay material [75]; and Fumzyme from S. macrogoltabida [88]
Research has been effectively carried out across a wide area to reduce the growth of Fusarium species and fumonisin production during pre-harvest and post-harvest stages by practicing natural and biological methods, including plant materials, minerals, and microorganisms
Summary
Mycotoxigenic contamination of feeds, cereals, and cereal-based food by Fusarium verticillioides adversely affects the health of humans and animals leading to a decline in the economy and international trade. Another emerging non-thermal technique used for removal of mycotoxins, is the photocatalytic detoxification of mycotoxins in food This method comprises of chemical reactions induced by absorption of photons by a solid photocatalyst, resulting in oxidation or reduction reactions on the surface of photocatalytic materials that produce free radicals which interact with contaminants such as fumonisin, and help to degrade or reduce the toxin [51]. Irradiation such as by X-rays, gamma rays, or accelerated electrons is reported as an alternative method to control mycotoxin-producing molds in certain food products [52]. Detoxification methods should be capable of removing all traces of active toxin, must not leave any hazardous chemical residues in the treated samples, and above all, should not compromise the nutritional value of the food [66]
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