Abstract
Mycotoxins are toxic secondary metabolites of molds show antagonistic possessions on human beings, wildlife, and agro sector that result in mystery disorders and economic disturbances. The mycotoxins contaminated foods and fodder are omnipresent and become a global concern. Due to the consumption of contaminated food and fodder, epidemic out breaks are a frequent and a common phenomenon. The most important agriculture oriented mycotoxins are ai¬atoxins, possible for hepatic cancer, childhood impairment and also causes acute toxicosis; fumonisins, are linked with esophageal cancer and neural tube defects (NTDs); while immunotoxic deoxynivalenol (DON) and other trichothecenes, cause gastroenteritis; and ochratoxin A (OTA), has been connected with kidney diseases. This review primarily describes each group of mycotoxins in detail, and their adverse effects on global population health and wealth.
Highlights
Mycotoxin is a combination of themykes’fungus and the Latin wordtoxicum’ poison
The mycotoxin’ is usually chemical products formed as secondary metabolites by a few fungi that readily colonize crops in the field or after harvest found at trace levels reserved for the relatively small (MW700), toxic, which hardly identifiable
Major Mycotoxins The majority clusters of mycotoxins occur quite often in food commodities are released by the following five fungal origin: aflatoxins, aflatoxin-producing Aspergillus spp.; ochratoxin A produced by significant members of Aspergillus and Penicillium; trichothecenes (T-2 and HT-2 toxins are type-A trichothecene mycotoxins, and type B: deoxynivalenol (DON) zearalenone (ZON)), fumonisin B1 and B2 produced by Fusarium proliferatum, F. moniliforme, fusaproliferin, beauvericin, enniatins and moniliformin are included as emerging Fusarium mycotoxins,; ergot alkaloids produced by ergot fungi Claviceps purpurea; and toxins produced by Alternaria sp. are alternariol monomethyl ether (AME), alternariol (AOH), altenuene, altertoxin, and tenuazonic acid (TA), a tetramic acid derivative
Summary
Mycotoxin is a combination of themykes’fungus and the Latin wordtoxicum’ poison. The mycotoxin’ is usually chemical products formed as secondary metabolites by a few fungi that readily colonize crops in the field or after harvest found at trace levels reserved for the relatively small (MW700), toxic, which hardly identifiable. A small number of dried fruits contamination by mycotoxins has been regulated in laws are in great demand in the food markets [7]. Major Mycotoxins The majority clusters of mycotoxins occur quite often in food commodities are released by the following five fungal origin: aflatoxins, aflatoxin-producing Aspergillus spp.; ochratoxin A produced by significant members of Aspergillus and Penicillium; trichothecenes (T-2 and HT-2 toxins are type-A trichothecene mycotoxins, and type B: deoxynivalenol (DON) zearalenone (ZON)), fumonisin B1 and B2 produced by Fusarium proliferatum, F. moniliforme, fusaproliferin, beauvericin, enniatins and moniliformin are included as emerging Fusarium mycotoxins,; ergot alkaloids produced by ergot fungi Claviceps purpurea; and toxins produced by Alternaria sp. There are some fungal toxins, such as enniatins (ENs), alternaria toxins, moniliformin (MON), citrinin (CTN), beauvericin (BEA), cyclopiazonic acid, roquefortin C, mycophenolic acid, penitrems, verruculogen, griseofulvin, citreoviridin, produces acute and chronic toxicity
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