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Global health issues of aflatoxins in food and agriculture: Challenges and opportunities

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Book Series: Frontiers Research Topics ISSN: 16648714 ISBN: 9782889195442 Year: Pages: 113 DOI: 10.3389/978-2-88919-544-2 Language: English
Publisher: Frontiers Media SA
Subject: Nutrition and Food Sciences --- Medicine (General) --- Microbiology --- Science (General)
Added to DOAB on : 2016-01-19 14:05:46
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Abstract

Aflatoxins are a group of polyketide mycotoxins that are produced mainly by members of the genus Aspergillus. Production of these toxic secondary metabolites is closely related to fungal development (Keller et al., 2005; Jamali et al., 2012). Contamination of food, feed and agricultural commodities by aflatoxins poses enormous economic and serious health concerns because these chemicals are highly carcinogenic and can directly influence the structure of DNA. The resulting genetic defects can lead to fetal misdevelopment and miscarriages; aflatoxins are also known to suppress immune systems (Razzaghi-Abyaneh et al., 2013). In a global context, aflatoxin contamination is a constant concern between the 35N and 35S latitude where developing countries are mainly situated. With expanding boundaries of developing countries, aflatoxin contamination has become a persistent problem to those emerging areas (Shams-Ghahfarokhi et al., 2013). The continuing threat by aflatoxin contamination of food, feed and agricultural commodities to the world population has made aflatoxin research one of the most exciting and rapidly developing study areas of microbial toxins. The present research topic includes six review articles, three mini reviews and four original research articles. Contributors highlight current global health issues arising from aflatoxins and aflatoxigenic fungi and cover important aspects of aflatoxin research including contamination of crops, epidemiology, molecular biology and management strategies. Special attention is given to fungus-plant host interactions, biodiversity and biocontrol, sexual recombination in aflatoxigenic aspergilli, potential biomarkers for aflatoxin exposure in humans and safe storage programs.

Novel Approaches to Minimising Mycotoxin Contamination

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ISBN: 9783039289370 / 9783039289387 Year: Pages: 244 DOI: 10.3390/books978-3-03928-938-7 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Medicine (General) --- Public Health
Added to DOAB on : 2020-06-09 16:38:57
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Abstract

Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrient availability. Mycotoxins are, in general, stable molecules that are difficult to remove from foods once they have been produced. Therefore, the prevention of mycotoxin contamination is one of the main goals of the agriculture and food industries. Chemical control or decontamination techniques may be quite efficient; however, the more sustainable and restricted use of fungicides, the lack of efficiency in some foods, and the consumer demand for chemical-residue-free foods require new approaches to control this hazard. Therefore, food safety demands continued research efforts for exploring new strategies to reduce mycotoxin contamination. This Special Issue contains original contributions and reviews that advance the knowledge about the most current promising approaches to minimize mycotoxin contamination, including biological control agents, phytochemical antifungal compounds, enzyme detoxification, and the use of novel technologies.

Keywords

deoxynivalenol --- degradation --- photocatalysis --- ?-Fe2O3 --- degradation products --- Aspergillus flavus --- Penicillium verrucosum --- AITC --- fungal growth reduction --- mycotoxin reduction --- decontamination --- mycotoxins --- Aflatoxin M1 --- milk --- binding --- stability --- zearalenone --- biological detoxification --- Bacillus --- fermentation --- roasted coffee --- mycotoxigenic fungi --- ochratoxin A --- cold plasma --- detoxification --- brine shrimp bioassay --- mycotoxins --- Fusarium sp., Botrytis sp., apple pomace --- phloridzin --- quercetin glycosides --- pinnatifidanoside D --- deoxynivalenol --- wheat --- superheated steam --- wheat quality --- crisp biscuit --- biological control --- post-harvest phytopathogen --- Penicillium digitatum --- Penicillium italicum --- Geothrichum citri-aurantii --- zearalenone --- estrogen response element --- gene expression --- cell proliferation --- estrogen receptor --- biotransformation --- Fusarium --- mycotoxins --- garlic-derived extracts --- green chemistry --- fungi --- EU limits --- abiotic factors --- storage --- wheat --- maize --- oats --- fumonisin --- enzymatic detoxification --- fumonisin esterase FumD --- enzyme kinetics --- maize --- Zearalenone --- biodegradation --- probiotics --- cell-free extracts of Aspergillus oryzae --- pig production performance --- Bacillus --- Fusarium graminearum --- antagonism --- mode of action --- essential oils --- Satureja montana --- Origanum virens --- Aspergillus flavus --- aflatoxin --- corn --- nanoparticles --- Penicillium nordicum --- biocontrol agents --- dry-cured ham --- ochratoxin A (OTA) --- n/a

Promising Detoxification Strategies to Mitigate Mycotoxins in Food and Feed

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ISBN: 9783038970286 9783038970279 Year: Pages: 306 DOI: 10.3390/books978-3-03897-027-9 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Medicine (General) --- Public Health
Added to DOAB on : 2019-08-28 11:21:28
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Abstract

This book is a printed edition of the Special Issue Promising Detoxification Strategies to Mitigate Mycotoxins in Food and Feed that was published in Toxins

Keywords

deoxynivalenol --- epimer --- polarity --- Tri101 --- molecular --- interactions --- spores of Ganoderma lucidum --- oxidative stress --- aflatoxins --- antioxidant capability --- mycotoxin --- patulin --- biodegradation --- Pichia caribbica --- proteomics --- intracellular and extracellular enzymes --- Bacillus licheniformis CK1 --- zearalenone (ZEA) --- serum hormones --- estrogen receptor (ER) --- post-weaning female piglets --- curcumin --- aflatoxin B1 --- CYP450 --- AFBO–DNA --- chicks --- aflatoxin B1 --- photodegradation product --- TQEF-MS/MS --- cell viability --- furan rings --- mycotoxin --- toxigenic Fusarium --- biological control --- Trichoderma --- modified mycotoxin --- aflatoxin B1 --- aflatoxin biodegradation preparation --- Bacillus subtilis ANSB060 --- ameliorating effects --- growth performance --- antioxidant function --- residue --- aflatoxins --- biotransformation --- enzymatic detoxification --- laccase --- mild technologies --- food safety --- mycotoxins mitigation --- aflatoxin B1 --- aflatoxin-degrading enzyme --- biodegradation --- Bacillus shackletonii --- purification --- Sporobolomyces sp. IAM 13481 --- microbial patulin degradation --- desoxypatulinic acid --- ascladiol --- aflatoxins --- Aspergillus flavus --- Corylus avellana --- fatty acids --- thermal treatment --- Aflatoxin B1 --- Aspergillus flavus --- hyssop --- inhibition --- oxidative stress --- DBD --- atmospheric pressure --- low temperature plasma --- mycotoxins --- degradation --- maize --- aflatoxins --- neutral electrolyzed water --- detoxification --- turkey --- mycotoxins --- biotransformation --- degradation --- enzymes --- application --- mycotoxin --- detoxification --- biodegradation --- biotransformation --- enzyme --- microorganism identification --- mycotoxin --- trichothecene --- deoxynivalenol --- bioprospecting --- detoxification --- Fusarium --- cold atmospheric pressure plasma technology --- mycotoxins --- physical decontamination --- chemical decontamination --- biological decontamination --- patulin --- mycotoxin --- mitigation --- decontamination --- food and beverage --- processing --- n/a

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