Control Of Mycotoxin Contamination Research Articles

Mycotoxins: Their presence in food and relationship with nanoparticles

Mycotoxins are toxic compounds that are produced by certain fungi species; these compounds are found in many food products and may have detrimental effects on the health of human beings and livestock. Mycotoxins spoilage in food triggers both short-term and long-term effects including upset stomachs, liver, kidney, and neurological disorders. Typically used inspection methods for determination of mycotoxins in foods are cumbersome, tedious, and can sometimes give out inaccurate results. Therefore, there is a need for improvement in the approaches used for early detection of mycotoxins and the control of mycotoxin contamination in foods. As for the fourth direction, we can pinpoint nanotechnology for the detection of mycotoxin and their prevention as a promising field of study. When manipulated for use in food, the small size, geometry and surface characteristics of nanoparticles can be used to improve the detection and elimination of mycotoxins in foods. To date, implementation of nanoparticles in food safety is rather limited; however, the potentials of the technology have been highlighted by the existing studies. For instance, some current research has ascertained that nanoparticles are capable of adsorbing mycotoxins so that these toxins are easily separated from the food products. Also, nanoparticles can also be applied for the purpose of degrading or neutralizing mycotoxin.

Nanoscale Materials Applying for the Detection of Mycotoxins in Foods.

Trace amounts of mycotoxins in food matrices have caused a very serious problem of food safety and have attracted widespread attention. Developing accurate, sensitive, rapid mycotoxin detection and control strategies adapted to the complex matrices of food is crucial for in safeguarding public health. With the continuous development of nanotechnology and materials science, various nanoscale materials have been developed for the purification of complex food matrices or for providing response signals to achieve the accurate and rapid detection of various mycotoxins in food products. This article reviews and summarizes recent research (from 2018 to 2023) on new strategies and methods for the accurate or rapid detection of mold toxins in food samples using nanoscale materials. It places particular emphasis on outlining the characteristics of various nanoscale or nanostructural materials and their roles in the process of detecting mycotoxins. The aim of this paper is to promote the in-depth research and application of various nanoscale or structured materials and to provide guidance and reference for the development of strategies for the detection and control of mycotoxin contamination in complex matrices of food.

Potential of Burkholderia sp. IMCC1007 as a biodetoxification agent in mycotoxin biotransformation evaluated by mass spectrometry and phytotoxicity analysis.

Microbial degradation is considered as an attractive method to eliminate exposure to mycotoxin that cause a serious threat in agriculture global industry and severe human health problems. Compared with other more prominent mycotoxin compounds, fusaric acid (FA) biodegradation has not been widely investigated. In this study, a fusaric acid-degrading bacterium Burkholderia sp. IMCC1007 was identified by 16S rRNA gene sequencing and its detoxification characteristics were evaluated. This strain able to utilize FA as sole energy and carbon source with growth rate (µ) of 0.18h- 1. Approximately 93% from the initial substrate FA concentration was almost degraded to the residual about 4.87mg L- 1 after 12h of incubation. The optimal degradation conditions for pH and temperature were recorded at 6.0 with 30°C respectively. An efficient FA degradation of strain IMCC1007 suggested its potential significance to detoxification development. Accroding to LC-MS/Q-TOF analysis, FA was bio-transformed to 4-hydroxybenzoic acid (C7H6O3) and other possible metabolites. Plant treated with detoxified FA products exhibited reduction of wilting index, mitigating against FA phytoxicity effect on plant growth and photosynthesis activity. Phytotoxicity bioassay suggested that degradation product of IMCC1007 was not a potent harmful compound towards plants as compared to the parent compound, FA. As a conslusion, our study provides a new insight into the practical application of biodetoxifcation agent in controlling mycotoxin contamination.

Evaluating the potential of Pediococcus pentosaceus as a biocontrol agent against tenuazonic acid–producing Alternaria alternata on livestock feeds

This study aims to demonstrate the potential of the lactic acid bacteria (LAB) Pediococcus pentosaceus LBM18 against the mycotoxin-producing Alternaria alternata TEF-1A and highlight its application as an effective grain silage inoculant to control mycotoxin contamination. The antifungal properties of Ped. pentosaceus lyophilized (PPL) were assessed by evaluating its effect on A. alternata TEF-1A grown in a corn silage-based medium, which included morphological changes by Scanning Electron Microscopy (SEM) observations, growth rate, conidia production assays, and inhibition of Tenuazonic acid (TeA) production by high-performance liquid chromatography (HPLC-MS/MS) analyses. Furthermore, TeA biosynthesis was monitored for changes at the molecular level by PKS gene expression. The growth and sporulation processes of A. alternata TEF-1A were affected by Ped. pentosaceus LBM18 in a concentration-dependent manner. Moreover, a significant inhibition of TeA production (74.3%) and the transcription level of the PKS gene (42.9%) was observed. Ped. pentosaceus is one of the promising LAB to be applied as an inoculant for corn silage preservation, aiming to inhibit mycotoxigenic fungi growth and their mycotoxin production. Ped. pentosaceus could be used as an inoculant to reduce fungal and mycotoxins contamination in grain silage production.

Antifungal and antimycotoxic activities of 3 essential oils against 3 mycotoxinogenic fungi.

Fungal toxins can have various adverse health effects, including carcinogenic, teratogenic or hepatotoxic impacts. In addition, fungal alteration has also a negative impact on agricultural plant production. The use of chemical fungicides to control mycotoxin contamination is increasingly controversial and regulated. More environmentally friendly methods are therefore being explored. Essential oils, as compounds extracted from plants, are liquids whose specific aromatic compounds give each essential oil its own unique characteristics. Due to their rich chemical composition, essential oils (EOs) have many interesting properties, including antifungal activities. The objective of the present study was to analyze volatile chemical composition of EOs (Cymbopogon schoenanthus, Cymbopogon nardus and Eucalyptus camaldulensis) by GC/MS and to investigate their effects on the growth, sporulation and mycotoxin production of Aspergillus flavus, Aspergillus carbonarius and Fusarium verticillioides (aflatoxin B1, ochratoxin A and fumonisin B1, respectively). In addition, EOs influence on aflatoxin B1 (AFB1) and fumonisin B1 (FB1) biosynthesis pathways was explored using real-time qRT-PCR. The results obtained in vitro, by direct contact with the EOs and by diffusion of their volatile compounds, showed that the essential oils had inhibitory effects on the growth and the production of mycotoxins of the 3 fungal strains and modified the expression of some toxin synthesis genes. We conclude that the recorded effects were dependent on the combined effects of the EOs type, the fungal strains and the doses studied.

Microbiological Decontamination of Mycotoxins: Opportunities and Limitations.

The contamination of food and feeds with mycotoxins poses a global health risk to humans and animals, with major economic consequences. Good agricultural and manufacturing practices can help control mycotoxin contamination. Since these actions are not always effective, several methods of decontamination have also been developed, including physical, chemical, and biological methods. Biological decontamination using microorganisms has revealed new opportunities. However, these biological methods require legal regulations and more research before they can be used in food production. Currently, only selected biological methods are acceptable for the decontamination of feed. This review discusses the literature on the use of microorganisms to remove mycotoxins and presents their possible mechanisms of action. Special attention is given to Saccharomyces cerevisiae yeast and lactic acid bacteria, and the use of yeast cell wall derivatives.

The mycotoxin proficiency testing schemes organized by Turkish National Food Reference Laboratory between the years 2013 and 2020

The Turkish National Food Reference Laboratory has been organizing mycotoxin proficiency tests since 2013. Matrices were mainly selected from the products that Turkey produces and exports most. Therefore, control of mycotoxin contamination in these products intended for domestic consumption and for export to the European Union (EU) and other countries have a special importance. Laboratory controls are one of the important steps in this control. As an external quality control tool, proficiency tests provide the quality assurance of the laboratory test results. For performance evaluation, standard deviation for proficiency assessment is used to calculate z-scores. According to ISO 13528:2015, the standard deviation for proficiency assessment can be determined by experience with previous rounds of proficiency test. As a result of this study, a fit-for-purpose relative standard deviation of 17 % obtained from reevaluation of the previous proficiency tests can be used to calculate standard deviation for proficiency assessment for performance evaluation.

English

BACKGROUND Ochratoxins include a family of toxic secondary metabolites produced by several species of fungi of the genus aspergillus and penicillium. Mycotoxins1 are important environmental pollutants that can be generated in a variety of food and feed components. Nowadays, most mycotoxins can be identified at an acceptable level in terms of legal, veterinary and medical needs. We wanted to compare the egg yolk total antioxidant capacity relativities to mycotoxins ochratoxins (OTA) to determine surges in side effects of human consumption. METHODS Samples were tested by the indirect competitive enzyme-linked immunosorbent assay (ELISA) test kits according to the kit’s instructions. Finally, the collected data was analysed using SPSS software and descriptive statistics (contamination ratio, mean and standard deviation) and one-way analysis of variance. RESULTS Ochratoxin in all egg yolk samples of the studied 34 brands showed a minimum of 23.17 ppb and a maximum of 252.80 ppb. OTA residues indicate high risk levels to consumers. CONCLUSIONS According to the results, the transfer of mycotoxin metabolites to eggs has been in greater possibilities; therefore, control of mycotoxin contamination in laying hen diets and surveys in food and feed in intense risks is recommended to avoid the presence of mycotoxins in eggs intended for human consumption. KEY WORDS Mycotoxin, Total Antioxidant Capacity (TAC), OTA, Egg Yolk

Oligosaccharides Derived from Tramesan: Their Structure and Activity on Mycotoxin Inhibition in Aspergillus flavus and Aspergillus carbonarius.

Food and feed safety are of paramount relevance in everyday life. The awareness that different chemicals, e.g., those largely used in agriculture, could present both environmental problems and health hazards, has led to a large limitation of their use. Chemicals were also the main tool in a control of fungal pathogens and their secondary metabolites, mycotoxins. There is a drive to develop more environmentally friendly, “green”, approaches to control mycotoxin contamination of foodstuffs. Different mushroom metabolites showed the potential to act as control agents against mycotoxin production. The use of a polysaccharide, Tramesan, extracted from the basidiomycete Trametes versicolor, for controlling biosynthesis of aflatoxin B1 and ochratoxin A, has been previously discussed. In this study, oligosaccharides obtained from Tramesan were evaluated. The purified exopolysaccharide of T. versicolor was partially hydrolyzed and separated by chromatography into fractions from disaccharides to heptasaccharides. Each fraction was individually tested for mycotoxin inhibition in A. flavus and A. carbonarius. Fragments smaller than seven units showed no significant effect on mycotoxin inhibition; heptasaccharides showed inhibitory activity of up to 90% in both fungi. These results indicated that these oligosaccharides could be used as natural alternatives to crop protection chemicals for controlling these two mycotoxins.

Mycotoxins: Factors influencing production and control strategies

<abstract> Mycotoxins are secondary metabolites produced by filamentous fungi in food and feed due to several conditions that affect fungal growth and mycotoxin production in different ways. This review aims to explore the different factors that affect mycotoxin production and their control methods. Environmental conditions such as high temperature and humidity increase the risk of fungal growth and mycotoxin production. Other factors that affect contamination include pH, fungal strain, and substrate. To control mycotoxin contamination an integrated approach that starts in the field prior to planting and continues throughout the whole food chain is required, so good practices help minimize contamination at every step to deliver safe products. Good practices include proper practices on the field before and after planting, good harvest practices, appropriate drying measures, and good storage practices. Mycotoxin contamination is inevitable in food and once present they tend to remain as they are very stable compounds, although several physical, chemical and biological techniques could be applied to help minimize contamination. Food processing may also play a minimal role in controlling mycotoxins. Finally, regulations serve to keep food markets free from highly contaminated products, while proper sampling procedures and analytical methods ensure regulations endorsement. </abstract>

Recent advances on emerging nanomaterials for controlling the mycotoxin contamination: From detection to elimination

AbstractMycotoxins, a toxic secondary metabolite, unpredictably, and unavoidably occur in foods and feeds, leading to adverse health impacts and enormous economic losses in the agriculture industry. Moreover, mycotoxin contamination has been a great threat for the public health and agriculture economy development worldwide. Therefore, the control of the mycotoxin contamination is of great importance and has caused rising concern worldwide. Recently, emerging nanomaterials have been promisingly applied in the control of mycotoxin contamination and have obtained many achievements. In this review, first of all, the type, occurrence, and toxicity of mycotoxins are simply discussed. Then, attentions are focused on the applications of emerging nanomaterials to controlling the mycotoxin contamination, including mycotoxin assay, the inhibition of mycotoxin production, the adsorption of mycotoxins, and mycotoxin elimination. In the end, the future opportunities and challenges on the toxicity, occurrence, and control of mycotoxins are tentatively put forward.

Mycotoxins in Feed and Food and the Role of Ozone in Their Detoxification and Degradation: An Update.

Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxicity in animal species, including humans. Because of their high toxicological impacts, mycotoxins have received significant consideration, leading to the definition of strict legislative thresholds and limits in many areas of the world. Mycotoxins can reduce farm profits not only through reduced crop quality and product refusal, but also through a reduction in animal productivity and health. This paper briefly addresses the impacts of mycotoxin contamination of feed and food on animal and human health, and describes the main pre- and post-harvest systems to control their levels, including genetic, agronomic, biological, chemical, and physical methods. It so highlights (i) the lack of effective and straightforward solutions to control mycotoxin contamination in the field, at pre-harvest, as well as later post-harvest; and (ii) the increasing demand for novel methods to control mycotoxin infections, intoxications, and diseases, without leaving toxic chemical residues in the food and feed chain. Thus, the broad objective of the present study was to review the literature on the use of ozone for mycotoxin decontamination, proposing this gaseous air pollutant as a powerful tool to detoxify mycotoxins from feed and food.

Paper-Based Microfluidic Device (DON-Chip) for Rapid and Low-Cost Deoxynivalenol Quantification in Food, Feed, and Feed Ingredients.

Mycotoxin contamination causes over $5 billion of economic loss per year in the North American food and feed industry. A rapid, low-cost, portable, and reliable method for on-site detection of deoxynivalenol (DON), a representative mycotoxin predominantly occurring in grains, would be helpful to control mycotoxin contamination. In this study, a paper-based microfluidic chip capable of measuring DON (DON-Chip) in food, feed, and feed ingredients was developed. The DON-Chip incorporated a colorimetric competitive immunoassay into a paper microfluidic device and used gold nanoparticles as a signal indicator. Furthermore, a novel ratiometric analysis method was proposed to improve detection resolvability. Detection of DON in the aqueous extracts from solid food, feed, or feed ingredients was successfully validated with a detection range of 0.01-20 ppm (using dilution factors from 10 to 104). Compared with conventional methods, the DON-Chip method could greatly reduce the cost and time of mycotoxin detection in the food and feed industry.

Identification and Toxigenic Potential of Fungi Isolated from Capsicum Peppers.

Capsicum peppers are among the most popular horticultural crops produced and consumed worldwide. This study aimed to assess the occurrence of spoilage fungi responsible for post-harvest losses in the most common varieties of Capsicum peppers collected from retail markets in Nigeria and Ghana. Forty fungal isolates belonging to 7 families, 8 genera, and 17 species were identified on the basis of morphology, culture characteristics, and DNA sequencing of the internal transcribed spacer (ITS) region. Aspergillus spp. (42.5%), Fusarium spp. (22.5%), and Colletotrichum spp. (15%) were found to be the predominant fungal pathogens. Furthermore, potential ability of the isolated mycotoxigenic fungi to produce some major mycotoxins was analyzed using high-performance liquid chromatography (HPLC). Among the 22 isolates analyzed, 11 strains belonging to the genera of Aspergillus, Fusarium, and Penicillium were found to be able to produce mycotoxins, such as aflatoxin B1, gliotoxin, deoxynivalenol, and citrinin. A better understanding of the role of fungal contaminants in pepper fruits, especially the prevalence of mycotoxigenic fungi and their associated mycotoxigenic potential, will assist in the development of management strategies to control mycotoxin contamination and to reduce toxicological risks related to pepper consumption by humans and animals.

Studies on control of mycotoxin contamination with Fusarium head blight in wheat and barley

Studies on control of mycotoxin contamination with Fusarium head blight in wheat and barley

Studies on the control of mycotoxin contamination with Fusarium head blight in wheat and barley

Studies on the control of mycotoxin contamination with Fusarium head blight in wheat and barley

Specific antigen-based and emerging detection technologies of mycotoxins.

Mycotoxins are secondary fungal metabolites produced by certain types of filamentous fungi or molds, such as Aspergillus, Fusarium, Penicillium, and Alternaria spp. Mycotoxins are natural contaminants of agricultural commodities, and their prevalence may increase due to global warming. According to the Food and Agriculture Organization of the United Nations, approximately 25% of the world's food crops are annually contaminated with mycotoxins. Mycotoxin-contaminated food and feed pose a high risk to both human and animal health. For instance, they possess carcinogenic, immunosuppressive, hepatotoxic, nephrotoxic, and neurotoxic effects. Hence, various approaches have been used to assess and control mycotoxin contamination. Significant challenges still exist because of the complex heterogeneous nature of food and feed composition. The potential of antigen-based approaches, such as enzyme-linked immunosorbent assay, flow injection immunoassay, chemiluminescence immunoassay, lateral flow immunoassay, and flow-through immunoassay, would contribute to our understanding about mycotoxins' rapid identification, their isolation, and the basic principles of the detection technologies. Additionally, we address other emerging technologies of potential application in the detection of mycotoxins. The data included in this review focus on basic principles and results of the detection technologies and would be useful as benchmark information for future research. © 2019 Society of Chemical Industry.

Current Status and Future Opportunities of Omics Tools in Mycotoxin Research.

Mycotoxins are toxic secondary metabolites of low molecular weight produced by filamentous fungi, such as Aspergillus, Fusarium, and Penicillium spp. Mycotoxins are natural contaminants of agricultural commodities and their prevalence may increase due to global warming. Dangerous mycotoxins cause a variety of health problems not only for humans, but also for animals. For instance, they possess carcinogenic, immunosuppressive, hepatotoxic, nephrotoxic, and neurotoxic effects. Hence, various approaches have been used to assess and control mycotoxin contamination. Significant challenges still exist because of the complex heterogeneous nature of food composition. The potential of combined omics approaches such as metabolomics, genomics, transcriptomics, and proteomics would contribute to our understanding about pathogen fungal crosstalk as well as strengthen our ability to identify, isolate, and characterise mycotoxins pre and post-harvest. Multi-omics approaches along with advanced analytical tools and chemometrics provide a complete annotation of such metabolites produced before/during the contamination of crops. We have assessed the merits of these individual and combined omics approaches and their promising applications to mitigate the issue of mycotoxin contamination. The data included in this review focus on aflatoxin, ochratoxin, and patulin and would be useful as benchmark information for future research.

Patulin biodegradation and quality improvement of apple puree fermented with Byssochlamys nivea FF1-2

Abstract The filamentous fungus Byssochlamys nivea FF1-2 is a recently reported strain with excellent patulin biodegrading capability. This study investigated the effects of FF1-2 on the quality of apple puree during the process of patulin degradation. Apple puree artificially contaminated with high-dose patulin (125, 250 and 500 μg/mL) was fermented by FF1-2 for 10 days, and over 97% of patulin was degraded in the apple purees after fermentation, and the maximal degradation of patulin was 98.5%. Physicochemical analysis demonstrated that after 10 days of fermentation, the pH and the amount of reducing sugars in the apple puree decreased significantly. The volatile profile assessment of fermented apple puree obtained from HS-SPME/GC-MS indicated that the amounts of acids, aldehydes and ketones decreased, and the content of aroma-active compounds mainly aliphatic alcohols and esters, were significantly increased after FF1-2 fermentation. In addition, further reports of sensory evaluation also revealed good acceptability of the fermented apple puree. Thus, FF1-2 not only effectively degraded patulin in apple puree, but improved quality of apple puree, especially the aroma profile. These findings indicate that FF1-2 has a promising application for controlling mycotoxin contamination and quality improvement in juice production industry.

RNA Interference (RNAi) as a Potential Tool for Control of Mycotoxin Contamination in Crop Plants: Concepts and Considerations.

Mycotoxin contamination in food and feed crops is a major concern worldwide. Fungal pathogens of the genera Aspergillus. Fusarium, and Penicillium are a major threat to food and feed crops due to production of mycotoxins such as aflatoxins, 4-deoxynivalenol, patulin, and numerous other toxic secondary metabolites that substantially reduce the value of the crop. While host resistance genes are frequently used to introgress disease resistance into elite germplasm, either through traditional breeding or transgenic approaches, such resistance is often compromised by the evolving pathogen over time. RNAi-based host-induced gene silencing of key genes required by the pathogen for optimal growth, virulence and/or toxin production, can serve as an alternative, pre-harvest approach for disease control. RNAi represents a robust and efficient tool that can be used in a highly targeted, tissue specific manner to combat mycotoxigenic fungi infecting crop plants. Successful transgenic RNAi implementation depends on several factors including (1) designing vectors to produce double-stranded RNAs (dsRNAs) that will generate small interfering RNA (siRNA) species for optimal gene silencing and reduced potential for off-target effects; (2) availability of ample target siRNAs at the infection site; (3) efficient uptake of siRNAs by the fungus; (4) siRNA half-life and (5) amplification of the silencing effect. This review provides a critical and comprehensive evaluation of the published literature on the use of RNAi-based approaches to control mycotoxin contamination in crop plants. It also examines experimental strategies used to better understand the mode of action of RNAi with the aim of eliminating mycotoxin contamination, thereby improving food and feed safety.