Mycotoxin management: exploring natural solutions for mycotoxin prevention and detoxification in food and feed.
Detoxification
Food and feed safety
Management
Mycotoxin
Natural products
Journal
Mycotoxin research
ISSN: 1867-1632
Titre abrégé: Mycotoxin Res
Pays: Germany
ID NLM: 8807334
Informations de publication
Date de publication:
14 Sep 2024
14 Sep 2024
Historique:
received:
28
05
2024
accepted:
04
09
2024
revised:
30
08
2024
medline:
14
9
2024
pubmed:
14
9
2024
entrez:
13
9
2024
Statut:
aheadofprint
Résumé
Mycotoxins, secondary metabolites produced by various fungi, pose a significant threat to food and feed safety worldwide due to their toxic effects on human and animal health. Traditional methods of mycotoxin management often involve chemical treatments, which may raise concerns about residual toxicity and environmental impact. In recent years, there has been growing interest in exploring natural alternatives for preventing mycotoxin contamination and detoxification. This review provides an overview of the current research on the use of natural products for mitigating mycotoxin risks in food and feed. It encompasses a wide range of natural sources, including plant-derived compounds, microbial agents, and enzymatic control. The mechanisms underlying the efficacy of these natural products in inhibiting mycotoxin synthesis, adsorbing mycotoxins, or enhancing detoxification processes are discussed. Challenges and future directions in the development and application of natural products for mycotoxin management are also addressed. Overall, this review highlights the promising role of natural products as sustainable and eco-friendly alternatives for combating mycotoxin contamination in the food and feed supply chain.
Identifiants
pubmed: 39271576
doi: 10.1007/s12550-024-00562-1
pii: 10.1007/s12550-024-00562-1
doi:
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Informations de copyright
© 2024. The Author(s) under exclusive licence to Society for Mycotoxin (Research Gesellschaft für Mykotoxinforschung e.V.) and Springer-Verlag GmbH Germany, part of Springer Nature.
Références
Abdi M, Asadi A, Maleki F et al (2021) Microbiological detoxification of mycotoxins: focus on mechanisms and advances. Infect Disord Drug Targets 21:339–357. https://doi.org/10.2174/1871526520666200616145150
doi: 10.2174/1871526520666200616145150
pubmed: 32543365
Abou Dib A, Assaf JC, El Khoury A, El Khatib S, Koubaa M, Louka N (2022) Single, subsequent, or simultaneous treatments to mitigate mycotoxins in solid foods and feeds: a critical review. Foods 11:3304. https://doi.org/10.3390/foods11203304
doi: 10.3390/foods11203304
pubmed: 37431053
pmcid: 9601460
Abraham N, Chan ETS, Zhou T, Seah SYK (2022) Microbial detoxification of mycotoxins in food. Front Microbiol 13:1–18. https://doi.org/10.3389/fmicb.2022.957148
doi: 10.3389/fmicb.2022.957148
Agriopoulou S, Stamatelopoulou E, Varzakas T (2020) Advances in occurrence, importance, and mycotoxin control strategies: prevention and detoxification in foods. Foods 9. https://doi.org/10.3390/foods9020137
Ahmad MM, Qamar F, Saifi M, Abdin MZ (2022) Natural inhibitors: a sustainable way to combat aflatoxins. Front Microbiol 13:1–9. https://doi.org/10.3389/fmicb.2022.993834
doi: 10.3389/fmicb.2022.993834
Almeida NA, Freire L, Carnielli-Queiroz L et al (2024) Essential oils: an eco-friendly alternative for controlling toxigenic fungi in cereal grains. Compr Rev Food Sci Food Saf 23:e13251. https://doi.org/10.1111/1541-4337.13251
doi: 10.1111/1541-4337.13251
pubmed: 38284600
Al-Owaisi A, Al-Sadi AM, Al-Sabahi JN et al (2022) In vitro detoxification of aflatoxin B1 by aqueous extracts of medicinal herbs. All Life 15:314–324. https://doi.org/10.1080/26895293.2022.2049900
doi: 10.1080/26895293.2022.2049900
Álvarez-García S, Moumni M, Romanazzi G (2023) Antifungal activity of volatile organic compounds from essential oils against the postharvest pathogens Botrytis cinerea, Monilinia fructicola, Monilinia fructigena, and Monilinia laxa. Front Plant Sci 14:1–12. https://doi.org/10.3389/fpls.2023.1274770
doi: 10.3389/fpls.2023.1274770
Avantaggiato G, Greco D, Damascelli A et al (2014) Assessment of multi-mycotoxin adsorption efficacy of grape pomace. J Agric Food Chem 62:497–507. https://doi.org/10.1021/jf404179h
doi: 10.1021/jf404179h
pubmed: 24364566
Awuchi CG, Nwozo OS, Aja PM, Odongo GA (2023) High-pressure acidified steaming with varied citric acid dosing can successfully detoxify mycotoxins. Food Sci Nutr 11:2677–2685. https://doi.org/10.1002/fsn3.3324
doi: 10.1002/fsn3.3324
pubmed: 37324899
pmcid: 10261742
Awuchi CG, Ondari EN, Ogbonna CU et al (2021) Mycotoxins affecting animals, foods, humans, and plants: types, occurrence, toxicities, action mechanisms, prevention, and detoxification strategies—a revisit. Foods 1–48. https://doi.org/10.3390/foo
Azam MS, Ahmed S, Islam MN et al (2021) Critical assessment of mycotoxins in beverages and their control measures. Toxins (Basel) 13:1–26. https://doi.org/10.3390/toxins13050323
doi: 10.3390/toxins13050323
Bangar SP, Sharma N, Bhardwaj A, Phimolsiripol Y (2022) Lactic acid bacteria. Qual Assur Saf Crop Foods 14:13–31. https://doi.org/10.15586/QAS.V14I2.1014
doi: 10.15586/QAS.V14I2.1014
Boy FR, Casquete R, Gudiño I et al (2023) Antifungal effect of autochthonous aromatic plant extracts on two mycotoxigenic strains of Aspergillus flavus. Foods 12. https://doi.org/10.3390/foods12091821
Carter AC, King JB, Mattes AO et al (2019) Natural-product-inspired compounds as countermeasures against the liver carcinogen aflatoxin B1. J Nat Prod 82:1694–1703. https://doi.org/10.1021/acs.jnatprod.9b00290
doi: 10.1021/acs.jnatprod.9b00290
pubmed: 31136174
Castano-Duque L, Gilbert MK, Mack BM et al (2021) Flavonoids modulate the accumulation of toxins from Aspergillus flavus in maize kernels. Front Plant Sci 12:1–15. https://doi.org/10.3389/fpls.2021.761446
doi: 10.3389/fpls.2021.761446
Castano-Duque L, Lebar MD, Carter-Wientjes C et al (2022) Flavonoids modulate Aspergillus flavus proliferation and aflatoxin production. J Fungi 8. https://doi.org/10.3390/jof8111211
Changwa R, Abia W, Msagati T et al (2018) Multi-mycotoxin occurrence in dairy cattle feeds from the gauteng province of South Africa: a pilot study using UHPLC-QTOF-MS/MS. Toxins (Basel) 10:. https://doi.org/10.3390/toxins10070294
Chhonker SK, Rawat D, Naik RA, Koiri RK (2018) An overview of mycotoxins in human health with emphasis on development and progression of liver cancer. Clin Oncol 3:1408
Chowdhury NN, Islam MN, Jafrin R et al (2023) Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management. Crit Rev Food Sci Nutr 63:10332–10350. https://doi.org/10.1080/10408398.2022.2079112
doi: 10.1080/10408398.2022.2079112
pubmed: 35612470
Dhifi W, Bellili S, Jazi S et al (2016) Essential oils’ chemical characterization and investigation of some biological activities: a critical review. Med (Basel, Switzerland) 3. https://doi.org/10.3390/medicines3040025
Dias MC, Pinto DCGA, Silva AMS (2021) Plant flavonoids: chemical characteristics and biological activity. Molecules 26:1–16. https://doi.org/10.3390/molecules26175377
doi: 10.3390/molecules26175377
dos Santos VM, da Silva Oliveira G, de Lima CAR, Curvello FA (2021) Broiler chick performance using Saccharomyces cerevisiae yeast cell wall as an anti-mycotoxin additive. Czech J Anim Sci 66:65–72. https://doi.org/10.17221/237/2020-CJAS
doi: 10.17221/237/2020-CJAS
El-Sayed RA, Jebur AB, Kang W, El-Demerdash FM (2022) An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis. J Futur Foods 2:91–102. https://doi.org/10.1016/j.jfutfo.2022.03.002
doi: 10.1016/j.jfutfo.2022.03.002
Eskola M, Kos G, Elliott CT et al (2020) Worldwide contamination of food-crops with mycotoxins: validity of the widely cited ‘FAO estimate’ of 25%. Crit Rev Food Sci Nutr 60:2773–2789. https://doi.org/10.1080/10408398.2019.1658570
doi: 10.1080/10408398.2019.1658570
pubmed: 31478403
Falleh H, Ben Jemaa M, Saada M, Ksouri R (2020) Essential oils: a promising eco-friendly food preservative. Food Chem 330:127268. https://doi.org/10.1016/j.foodchem.2020.127268
doi: 10.1016/j.foodchem.2020.127268
pubmed: 32540519
Ferrigo D, Bharti S, Mondin M, Raiola A (2021) Effect of naturally occurring compounds on fumonisin production and fum gene expression in Fusarium verticillioides. Agronomy 11. https://doi.org/10.3390/agronomy11061060
Farbo MG, Urgeghe PP, Fiori S et al (2018) Effect of yeast volatile organic compounds on ochratoxin A-producing Aspergillus carbonarius and A. ochraceus. Int J Food Microbiol 284:1–10. https://doi.org/10.1016/j.ijfoodmicro.2018.06.023
doi: 10.1016/j.ijfoodmicro.2018.06.023
pubmed: 29990634
Freire FDCO, da Rocha MEB (2016) Impact of mycotoxins on human health. In: Mérillon J-M, Ramawat KG (eds) Fungal Metabolites. Springer International Publishing, Cham, pp 1–23
Furlong EB, Buffon JG, Cerqueira MB, Kupski L (2024) Mitigation of mycotoxins in food—is it possible? Foods 13. https://doi.org/10.3390/foods13071112
Garcia C, Teodósio C, Oliveira C et al (2019) Naturally occurring Plectranthus-derived diterpenes with antitumoral activities. Curr Pharm Des 24:4207–4236. https://doi.org/10.2174/1381612825666190115144241
doi: 10.2174/1381612825666190115144241
Gömöri C, Nacsa-Farkas E, Kerekes EB et al (2013) Evaluation of five essential oils for the control of foodspoilage and mycotoxin producing fungi. Acta Biol Szeged 57:113–116
Gorran A, Farzaneh M, Shivazad M et al (2013) Aflatoxin B1-reduction of Aspergillus flavus by three medicinal plants (Lamiaceae). Food Control 31:218–223. https://doi.org/10.1016/j.foodcont.2012.09.024
doi: 10.1016/j.foodcont.2012.09.024
Guo Y, Zhao L, Ma Q, Ji C (2021) Novel strategies for degradation of aflatoxins in food and feed: a review. Food Res Int 140:109878. https://doi.org/10.1016/j.foodres.2020.109878
doi: 10.1016/j.foodres.2020.109878
pubmed: 33648196
Gurikar C, Shivaprasad DP, Sabillón L et al (2023) Impact of mycotoxins and their metabolites associated with food grains. Grain Oil Sci Technol 6:1–9. https://doi.org/10.1016/j.gaost.2022.10.001
doi: 10.1016/j.gaost.2022.10.001
Habschied K, Krstanović V, Zdunić Z et al (2021) Mycotoxins biocontrol methods for healthier crops and stored products. J Fungi 7. https://doi.org/10.3390/jof7050348
Hajare SS, Hajare SN, Sharma A (2005) Aflatoxin inactivation using aqueous extract of ajowan (Trachyspermum ammi) seeds. J Food Sci 70:. https://doi.org/10.1111/j.1365-2621.2005.tb09016.x
Hamad GM, Mehany T, Simal-Gandara J et al (2023) A review of recent innovative strategies for controlling mycotoxins in foods. Food Control 144:109350. https://doi.org/10.1016/j.foodcont.2022.109350
doi: 10.1016/j.foodcont.2022.109350
Hassan RA, Sand MI, El-Kadi SM (2012) Effect of some organic acids on fungal growth and their toxins production. J Agric Chem Biotechnol 3:391–397. https://doi.org/10.21608/jacb.2012.55011
doi: 10.21608/jacb.2012.55011
Hathout AS, Aly SE (2014) Biological detoxification of mycotoxins: a review. Ann Microbiol 64:905–919. https://doi.org/10.1007/s13213-014-0899-7
doi: 10.1007/s13213-014-0899-7
Hu Y, Zhang J, Kong W et al (2017) Mechanisms of antifungal and anti-aflatoxigenic properties of essential oil derived from turmeric (Curcuma longa L.) on Aspergillus flavus. Food Chem 220:1–8. https://doi.org/10.1016/j.foodchem.2016.09.179
doi: 10.1016/j.foodchem.2016.09.179
pubmed: 27855875
Humer E, Lucke A, Harder H et al (2016) Effects of citric and lactic acid on the reduction of deoxynivalenol and its derivatives in feeds. Toxins (Basel) 8:1–10. https://doi.org/10.3390/toxins8100285
doi: 10.3390/toxins8100285
IARC (2012a) Mycotoxins and human health. IARC Sci Publ (158):87–104
IARC (2012b) Economics of mycotoxins: evaluating costs to society and cost-effectiveness of interventions. IARC Sci Publ (158):119–29
Iram W, Anjum T, Iqbal M et al (2016a) Structural analysis and biological toxicity of aflatoxins B1 and B2 degradation products following detoxification by Ocimum basilicum and Cassia fistula aqueous extracts. Front Microbiol 7:1–18. https://doi.org/10.3389/fmicb.2016.01105
doi: 10.3389/fmicb.2016.01105
Iram W, Anjum T, Iqbal M et al (2015) Mass spectrometric identification and toxicity assessment of degraded products of aflatoxin B1 and B2 by Corymbia citriodora aqueous extracts. Sci Rep 5. https://doi.org/10.1038/srep14672
Iram W, Anjum T, Iqbal M et al (2016b) Structural elucidation and toxicity assessment of degraded products of aflatoxin B1 and B2 by aqueous extracts of Trachyspermum ammi. Front Microbiol 7. https://doi.org/10.3389/fmicb.2016.00346
Jafarzadeh S, Abdolmaleki K, Fardin Javanmardi MH, Mousavi KA (2022) Recent advances in plant-based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives.pdf. Int J Food Sci Technol 57:2159–2170. https://doi.org/10.1111/ijfs.15555
doi: 10.1111/ijfs.15555
Jakopović Ž, Čiča KH, Mrvčić J et al (2018) Properties and fermentation activity of industrial yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus exposed to AFB1, OTA and ZEA. Food Technol Biotechnol 56:208–217. https://doi.org/10.17113/ftb.56.02.18.5582
doi: 10.17113/ftb.56.02.18.5582
pubmed: 30228795
pmcid: 6117994
Jallow A, Xie H, Tang X et al (2021) Worldwide aflatoxin contamination of agricultural products and foods: from occurrence to control. Compr Rev Food Sci Food Saf 20:2332–2381. https://doi.org/10.1111/1541-4337.12734
doi: 10.1111/1541-4337.12734
pubmed: 33977678
Janik E, Niemcewicz M, Ceremuga M et al (2020) Molecular aspects of mycotoxins—a serious problem for human health. Int J Mol Sci 21:1–21. https://doi.org/10.3390/ijms21218187
doi: 10.3390/ijms21218187
Kannan K, Velazhahan R (2014) The potential of leaf extract of barleria lupulina for detoxification of aflatoxins. Indian Phytopathol 67:298–302
Karlovsky P, Suman M, Berthiller F et al (2016) Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Res 32:179–205. https://doi.org/10.1007/s12550-016-0257-7
doi: 10.1007/s12550-016-0257-7
pubmed: 27554261
pmcid: 5063913
Kedia A, Dwivedy AK, Jha DK, Dubey NK (2016) Efficacy of Mentha spicata essential oil in suppression of Aspergillus flavus and aflatoxin contamination in chickpea with particular emphasis to mode of antifungal action. Protoplasma 253:647–653. https://doi.org/10.1007/s00709-015-0871-9
doi: 10.1007/s00709-015-0871-9
pubmed: 26338202
Khan R, Anwar F, Ghazali FM (2024) A comprehensive review of mycotoxins: toxicology, detection, and effective mitigation approaches. Heliyon 10:e28361. https://doi.org/10.1016/j.heliyon.2024.e28361
doi: 10.1016/j.heliyon.2024.e28361
pubmed: 38628751
pmcid: 11019184
Kos J, Anic M, Radic B, Zadravec M, Hajnal EJ, JP, (2023) Climate change — a global threat resulting in increasing. Foods 12:2704
doi: 10.3390/foods12142704
pubmed: 37509796
pmcid: 10379110
Kumar V, Bahuguna A, Ramalingam S et al (2022) Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation. Crit Rev Food Sci Nutr 62:5395–5412. https://doi.org/10.1080/10408398.2021.2010647
doi: 10.1080/10408398.2021.2010647
pubmed: 34955062
Kusumaningtyas E, Widiastuti R, Maryam R (2006) Reduction of aflatoxin B1 in chicken feed by using Saccharomyces cerevisiae, Rhizopus oligosporus and their combination. Mycopathologia 162:307–311. https://doi.org/10.1007/s11046-006-0047-4
doi: 10.1007/s11046-006-0047-4
pubmed: 17039279
Ladeira C, Frazzoli C, Orisakwe OE (2017) Engaging one health for non-communicable diseases in Africa: perspective for mycotoxins. Front Public Heal 5. https://doi.org/10.3389/fpubh.2017.00266
Latham RL, Boyle JT, Barbano A et al (2023) Diverse mycotoxin threats to safe food and feed cereals. Essays Biochem 67:797–809. https://doi.org/10.1042/EBC20220221
doi: 10.1042/EBC20220221
pubmed: 37313591
pmcid: 10500202
Liu M, Zhang X, Luan H et al (2024) Bioenzymatic detoxification of mycotoxins. Front Microbiol 15:1–22. https://doi.org/10.3389/fmicb.2024.1434987
doi: 10.3389/fmicb.2024.1434987
Liu Y, Chang J, Wang P et al (2019) Effects of Saccharomyces cerevisiae on alleviating cytotoxicity of porcine jejunal epithelia cells induced by deoxynivalenol. AMB Express 9. https://doi.org/10.1186/s13568-019-0863-9
Liu L, Xie M, Wei D (2022) Biological detoxification of mycotoxins: current status and future advances. Int J Mol Sci 23. https://doi.org/10.3390/ijms23031064
Loi M, Fanelli F, Liuzzi VC et al (2017) Mycotoxin biotransformation by native and commercial enzymes: present and future perspectives. Toxins (Basel) 9. https://doi.org/10.3390/toxins9040111
Lyagin I, Efremenko E (2019) Enzymes for detoxification of various mycotoxins: origins and mechanisms of catalytic action. Molecules 24:1–39. https://doi.org/10.3390/molecules24132362
doi: 10.3390/molecules24132362
Mahato DK, Lee KE, Kamle M et al (2019) Aflatoxins in food and feed: an overview on prevalence, detection and control strategies. Front Microbiol 10:1–10. https://doi.org/10.3389/fmicb.2019.02266
doi: 10.3389/fmicb.2019.02266
Makarewicz M, Drożdż I, Tarko T, Duda-Chodak A (2021) The interactions between polyphenols and microorganisms, especially gut microbiota. Antioxidants 10:1–70. https://doi.org/10.3390/antiox10020188
doi: 10.3390/antiox10020188
Makhuvele R, Naidu K, Gbashi S et al (2020) The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins. Heliyon 6:e05291. https://doi.org/10.1016/j.heliyon.2020.e05291
doi: 10.1016/j.heliyon.2020.e05291
pubmed: 33134582
pmcid: 7586119
Mannaa M, Oh JY, Kim KD (2017) Microbe-mediated control of Aspergillus flavus in stored rice grains with a focus on aflatoxin inhibition and biodegradation. Ann Appl Biol 171:376–392
doi: 10.1111/aab.12381
Mavrommatis A, Giamouri E, Tavrizelou S et al (2021) Impact of mycotoxins on animals’ oxidative status. Antioxidants 10:1–24. https://doi.org/10.3390/antiox10020214
doi: 10.3390/antiox10020214
Mirza Alizadeh A, Hashempour-Baltork F, Mousavi Khaneghah A, Hosseini H (2021) New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies. Curr Opin Food Sci 39:7–15. https://doi.org/10.1016/j.cofs.2020.12.006
doi: 10.1016/j.cofs.2020.12.006
Mugao LG, Gichimu BM, Muturi PW, Mukono ST (2020) Characterization of the volatile components of essential oils of selected plants in Kenya. Biochem Res Int 2020. https://doi.org/10.1155/2020/8861798
Mukhtar K, Nabi BG, Ansar S et al (2023) Mycotoxins and consumers’ awareness: recent progress and future challenges. Toxicon 232:107227. https://doi.org/10.1016/j.toxicon.2023.107227
doi: 10.1016/j.toxicon.2023.107227
pubmed: 37454753
Nahle S, El Khoury A, Savvaidis I et al (2022) Detoxification approaches of mycotoxins: by microorganisms, biofilms and enzymes. Int J Food Contam 9:1–14. https://doi.org/10.1186/s40550-022-00089-2
doi: 10.1186/s40550-022-00089-2
Nazzaro F, Fratianni F, Coppola R, De Feo V (2017) Essential oils and antifungal activity. Pharmaceuticals 10:1–20. https://doi.org/10.3390/ph10040086
doi: 10.3390/ph10040086
Ndiaye S, Zhang M, Fall M et al (2022) Current review of mycotoxin biodegradation and bioadsorption: microorganisms, mechanisms, and main important applications. Toxins (Basel) 14. https://doi.org/10.3390/toxins14110729
Negera M, Washe AP (2019) Use of natural dietary spices for reclamation of food quality impairment by aflatoxin. J Food Qual 2019. https://doi.org/10.1155/2019/4371206
Nešić K, Habschied K, Mastanjević K (2021) Possibilities for the biological control of mycotoxins in food and feed. Toxins (Basel) 13. https://doi.org/10.3390/TOXINS13030198
Omotayo OP, Omotayo AO, Mwanza M, Babalola OO (2019) Prevalence of mycotoxins and their consequences on human health. Toxicol Res 35:1–7. https://doi.org/10.5487/TR.2019.35.1.001
doi: 10.5487/TR.2019.35.1.001
pubmed: 30766652
Owumi S, Najophe ES, Farombi EO, Oyelere AK (2020) Gallic acid protects against aflatoxin B1-induced oxidative and inflammatory. J Food Biochem. https://doi.org/10.1111/jfbc.13316
doi: 10.1111/jfbc.13316
pubmed: 32496616
Pandey AK, Samota MK, Kumar A et al (2023) Fungal mycotoxins in food commodities: present status and future concerns. Front Sustain Food Syst 7:1–21. https://doi.org/10.3389/fsufs.2023.1162595
doi: 10.3389/fsufs.2023.1162595
Pinto L, Tapia-Rodríguez MR, Baruzzi F, Ayala-Zavala JF (2023) Plant antimicrobials for food quality and safety: recent views and future challenges. Foods 12:. https://doi.org/10.3390/foods12122315
Piotrowska M (2021) Microbiological decontamination of mycotoxins: opportunities and limitations. Toxins (Basel) 13. https://doi.org/10.3390/toxins13110819
Ponzilacqua B, Rottinghaus GE, Landers BR, Oliveira CAF (2019) Effects of medicinal herb and Brazilian traditional plant extracts on in vitro mycotoxin decontamination. Food Control 100:24–27. https://doi.org/10.1016/j.foodcont.2019.01.009
doi: 10.1016/j.foodcont.2019.01.009
Qi X, Chen B, Rao J (2023) Natural compounds of plant origin in the control of fungi and mycotoxins in foods. Curr Opin Food Sci 52:101054. https://doi.org/10.1016/j.cofs.2023.101054
doi: 10.1016/j.cofs.2023.101054
Ráduly Z, Szabó L, Madar A et al (2020) Toxicological and medical aspects of Aspergillus-derived mycotoxins entering the feed and food chain. Front Microbiol 10:1–23. https://doi.org/10.3389/fmicb.2019.02908
doi: 10.3389/fmicb.2019.02908
Rastegar H, Shoeibi S, Yazdanpanah H et al (2017) Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts. Food Control 71:279–284. https://doi.org/10.1016/j.foodcont.2016.06.045
doi: 10.1016/j.foodcont.2016.06.045
Rathod NB, Elabed N, Punia S et al (2023) Recent developments in polyphenol applications on human health: a review with current knowledge. Plants 12:1–30. https://doi.org/10.3390/plants12061217
doi: 10.3390/plants12061217
Ropejko K, Twarużek M (2021) Zearalenone and Its Metabolites—General Overview, Occurrence, and Toxicity. Toxins (Basel) 13. https://doi.org/10.3390/TOXINS13010035
Sakuda S (2010) Mycotoxin production ihbitors from natural products. Mycotoxins 60:79–86. https://doi.org/10.2520/myco.60.79
doi: 10.2520/myco.60.79
Sandosskumar R, Karthikeyan M, Mathiyazhagan S et al (2007) Inhibition of Aspergillus flavus growth and detoxification of aflatoxin B1 by the medicinal plant zimmu (Allium sativum L. x Allium cepa L.). World J Microbiol Biotechnol 23:1007–1014. https://doi.org/10.1007/s11274-006-9327-x
doi: 10.1007/s11274-006-9327-x
Soares AA, De Sá-Nakanishi AB, Bracht A et al (2013) Hepatoprotective effects of mushrooms. Molecules 18:7609–7630. https://doi.org/10.3390/molecules18077609
doi: 10.3390/molecules18077609
pubmed: 23884116
pmcid: 6270077
Stoev SD (2024) Natural feed additives and bioactive supplements versus chemical additives as a safe and practical approach to combat foodborne mycotoxicoses. Front Nutr 11:1–26. https://doi.org/10.3389/fnut.2024.1335779
doi: 10.3389/fnut.2024.1335779
Sun H, He Z, Xiong D, Long M (2023) Mechanisms by which microbial enzymes degrade four mycotoxins and application in animal production: a review. Anim Nutr 15:256–274. https://doi.org/10.1016/j.aninu.2023.09.003
doi: 10.1016/j.aninu.2023.09.003
pubmed: 38033608
pmcid: 10685049
Teshome E, Forsido SF, Rupasinghe HPV, Olika Keyata E (2022) Potentials of natural preservatives to enhance food safety and shelf life: a review. Sci World J 2022. https://doi.org/10.1155/2022/9901018
Tian F, Woo SY, Lee SY, Su Been Park JH, Chun HS (2022) Mycotoxins in soybean-based foods fermented with filamentous fungi occurrence. Compr Rev Food Sci Food Saf 21:5131–5152. https://doi.org/10.1111/1541-4337.13032
doi: 10.1111/1541-4337.13032
pubmed: 36084140
Tian F, Woo SY, Lee SY et al (2023) Plant-based natural flavonoids show strong inhibition of aflatoxin production and related gene expressions correlated with chemical structure. Food Microbiol 109:104141. https://doi.org/10.1016/j.fm.2022.104141
doi: 10.1016/j.fm.2022.104141
pubmed: 36309443
Tilocca B, Balmas V, Hassan ZU et al (2019) A proteomic investigation of Aspergillus carbonarius exposed to yeast volatilome or to its major component 2-phenylethanol reveals major shifts in fungal metabolism. Int J Food Microbiol 306:108265. https://doi.org/10.1016/j.ijfoodmicro.2019.108265
doi: 10.1016/j.ijfoodmicro.2019.108265
pubmed: 31325815
Udomkun P, Wiredu AN, Nagle M et al (2017) Mycotoxins in sub-Saharan Africa: present situation, socio-economic impact, awareness, and outlook. Food Control 72:110–122. https://doi.org/10.1016/j.foodcont.2016.07.039
doi: 10.1016/j.foodcont.2016.07.039
Umesha S, Manukumar HMG, Chandrasekhar B et al (2017) Aflatoxins and food pathogens: impact of biologically active aflatoxins and their control strategies. J Sci Food Agric 97:1698–1707. https://doi.org/10.1002/jsfa.814
doi: 10.1002/jsfa.814
pubmed: 27859342
Velazhahan R, Vijayanandraj S, Vijayasamundeeswari A et al (2010) Detoxification of aflatoxins by seed extracts of the medicinal plant, Trachyspermum ammi (L.) Sprague ex Turrill - structural analysis and biological toxicity of degradation product of aflatoxin G1. Food Control 21:719–725. https://doi.org/10.1016/j.foodcont.2009.10.014
doi: 10.1016/j.foodcont.2009.10.014
Vijayanandraj S, Brinda R, Kannan K et al (2014) Detoxification of aflatoxin B1 by an aqueous extract from leaves of Adhatoda vasica Nees. Microbiol Res 169:294–300. https://doi.org/10.1016/j.micres.2013.07.008
doi: 10.1016/j.micres.2013.07.008
pubmed: 23928380
Wang X, Qin X, Hao Z et al (2019) Degradation of four major mycotoxins by eight manganese peroxidases in presence of a dicarboxylic acid. Toxins (Basel) 11:1–16. https://doi.org/10.3390/toxins11100566
doi: 10.3390/toxins11100566
Xia Y, Wu Z, He R et al (2021) Simultaneous degradation of two mycotoxins enabled by a fusion enzyme in food-grade recombinant Kluyveromyces lactis. Bioresour Bioprocess 8:1–11. https://doi.org/10.1186/s40643-021-00395-1
doi: 10.1186/s40643-021-00395-1
Xu R, Kiarie EG, Yiannikouris A et al (2022) Nutritional impact of mycotoxins in food animal production and strategies for mitigation. J Anim Sci Biotechnol 13:1–19. https://doi.org/10.1186/s40104-022-00714-2
doi: 10.1186/s40104-022-00714-2
Yadavalli R, Valluru P, Raj R et al (2023) Biological detoxification of mycotoxins: emphasizing the role of algae. Algal Res 71:103039. https://doi.org/10.1016/j.algal.2023.103039
doi: 10.1016/j.algal.2023.103039
Yan L, Song W, Chen Y et al (2021) Effect of non-aflatoxigenic strains of Aspergillus flavus on aflatoxin contamination of pre-harvest peanuts in fields in China. Oil Crop Sci 6:81–86. https://doi.org/10.1016/j.ocsci.2021.04.004
doi: 10.1016/j.ocsci.2021.04.004
Yang Q, Wang J, Zhang H et al (2016) Ochratoxin A is degraded byYarrowia lipolytica and generates non-toxic degradation products. World Mycotoxin J 9:269–278. https://doi.org/10.3920/WMJ2015.1911
doi: 10.3920/WMJ2015.1911
Yehia RS (2022) Evaluation of the biological activities of β-glucan isolated from Lentinula edodes. Lett Appl Microbiol 75:317–329. https://doi.org/10.1111/lam.13727
doi: 10.1111/lam.13727
pubmed: 35482469
Yoshinari T (2022) Studies on mycotoxin detection and control by natural products. JSM Mycotoxins 72:71–73. https://doi.org/10.2520/myco.72-2-2
doi: 10.2520/myco.72-2-2
Yu J, Pedroso IR (2023) Health of humans, livestock animals and pets. Toxins. 15:48
doi: 10.3390/toxins15080480
Zhang Z, Li M, Wu C, Peng B (2019) Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation. J Food Sci Technol 56:2326–2331. https://doi.org/10.1007/s13197-019-03681-1
doi: 10.1007/s13197-019-03681-1
pubmed: 30996467
pmcid: 6444016
Zheng J, Zhou Y, Li Y et al (2016) Spices for prevention and treatment of cancers. Nutrients 8:495
doi: 10.3390/nu8080495
pubmed: 27529277
pmcid: 4997408