Abstract
Seeking useful biological agents for mycotoxin detoxification has achieved success in the last twenty years thanks to the participation of many multidisciplinary teams. We have recently witnessed discoveries in the fields of bacterial genetics (inclusive of next-generation sequencing), protein encoding, and bioinformatics that have helped to shape the latest perception of how microorganisms/mycotoxins/environmental factors intertwine and interact, so the road is opened for new breakthroughs. Analysis of literature data related to the biological control of mycotoxins indicates the ability of yeast, bacteria, fungi and enzymes to degrade or adsorb mycotoxins, which increases the safety and quality of susceptible crops, animal feed and, ultimately, food of animal origin (milk, meat and eggs) by preventing the presence of residues. Microbial detoxification (transformation and adsorption) is becoming a trustworthy strategy that leaves no or less toxic compounds and contributes to food security. This review summarizes the data and highlights the importance and prospects of these methods.
Highlights
Mycotoxins are secondary metabolites synthesized by an array of fungal genera, usually Fusarium, Penicillium and Aspergillus
We have recently witnessed discoveries in the fields of bacterial genetics, protein encoding, and bioinformatics that have helped to shape the latest perception of how microorganisms/mycotoxins/environmental factors intertwine and interact, so the road is opened for new breakthroughs
Analysis of literature data related to the biological control of mycotoxins indicates the ability of yeast, bacteria, fungi and enzymes to degrade or adsorb mycotoxins, which increases the safety and quality of susceptible crops, animal feed and, food of animal origin by preventing the presence of residues
Summary
Mycotoxins are secondary metabolites synthesized by an array of fungal genera, usually Fusarium, Penicillium and Aspergillus They are natural contaminants which commonly occur in food and feed and pose a threat to animal and human health. From regulatory and food safety viewpoints, the most significant and prevailing types of mycotoxins are aflatoxins (AFs), zearalenone (ZEA), fumonisins (FUMs), trichothecenes (TCT) (deoxynivalenol (DON), T-2 toxin (T-2) and HT-2 toxin (HT-2)), ochratoxins (OTA), ergot alkaloids (EAs), patulin and citrinin If these substances are present in a high amount in feed and food, or in lower dosages but over a long period of time, they can cause a variety of adverse effects, from acute to chronic, both in humans and animals (Table 1). The aim of this paper is to summarize the main achievements in this viewpoint as schematically presented in the Figure 1
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