A review of mycotoxin biosynthetic pathways: associated genes and their expressions under the influence of climatic factors

Kolawole, Oluwatobi; Meneely, Julie; Petchkongkaew, Awanwee; Elliott, Christopher

doi:10.1016/j.fbr.2021.04.003

Cited by 42 publications

(38 citation statements)

References 145 publications

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“…The biosynthesis of the deoxynivalenol consists of the cyclization of the sesquiterpene ring, which is catalyzed by the tricodiene synthase enzyme, followed by eight oxygenation and four esterification reactions. These sequence reactions lead to the formation of DON and its acetylated intermediates [ 47 , 48 ]. Inhibition of DON by phenolic compounds may be attributed to the repression of the metabolic route, which could require the expression of a carrier protein and a network of regulatory genes.…”

Section: Discussionmentioning

confidence: 99%

Biocontrol of Fusarium graminearum, a Causal Agent of Fusarium Head Blight of Wheat, and Deoxynivalenol Accumulation: From In Vitro to In Planta

Abbas

Yli-Mattila

2022

Toxins

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Crop diseases caused by Fusarium graminearum threaten crop production in both commercial and smallholder farming. F. graminearum produces deoxynivalenol mycotoxin, which is stable during food and feed processing. Therefore, the best way to prevent the sporulation of pathogens is to develop new prevention strategies. Plant-based pesticides, i.e., natural fungicides, have recently gained interest in crop protection as alternatives to synthetic fungicides. Herein we show that treatment with the methanolic extract of medicinal plant Zanthoxylum bungeanum (M20 extract), decreased F. graminearum growth and abrogated DON production. The F. graminearum DNA levels were monitored by a quantitative TaqMan real-time PCR, while DON accumulation was assessed by HPLC quantification. This M20 extract was mainly composed of four flavonoids: quercetin, epicatechin, kaempferol-3-O-rhamnoside, and hyperoside. The in vitro bioassay, which measured the percent inhibition of fungal growth, showed that co-inoculation of four F. graminearum strains with the M20 extract inhibited the fungal growth up to 48.5%. After biocontrol treatments, F. graminearum DNA level was reduced up to 85.5% compared to that of wheat heads, which received F. graminearum mixture only. Moreover, DON production was decreased in wheat heads by 73% after biocontrol treatment; meanwhile in wheat heads inoculated with F. graminearum conidia, an average of 2.263 ± 0.8 mg/kg DON was detected. Overall, this study is a successful case from in vitro research to in planta, giving useful information for wheat protection against F. graminearum responsible for Fusarium Head Blight and DON accumulation in grains. Further studies are needed to study the mechanism by which M20 extract inhibited the DON production and what changes happened to the DON biosynthetic pathway genes.

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Section: Discussionmentioning

confidence: 99%

Biocontrol of Fusarium graminearum, a Causal Agent of Fusarium Head Blight of Wheat, and Deoxynivalenol Accumulation: From In Vitro to In Planta

Abbas

Yli-Mattila

2022

Toxins

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“…Aside from the poor crop yield and quality, Fusarium species also produce a vast number of mycotoxins in infected grains. The most toxicologically important Fusarium mycotoxins are trichothecenes (including DON, T-2, and HT-2 toxins), ZEN and fumonisin B1 [4,6,34]. Other notable "emerging" Fusarium mycotoxins include moniliformin, nivalenol, and diacetoxyscirpenol [4].…”

Section: Discussionmentioning

confidence: 99%

“…The most important Fusarium species in oats include F. graminearum, F. poae, F. langsethiae, F. avenaceum, F. sporotrichioides, and F. culmorum [5]. Aside from losses in yield and quality due to Fusarium infection, the accumulation of toxic Fusarium secondary metabolites, including deoxynivalenol (DON), zearalenone (ZEN), T-2 and HT-2 toxins, is also a major concern in oat production [6]. These toxic secondary metabolites (known as mycotoxins) are hazardous to human and animal health [7,8].…”

Section: Introductionmentioning

confidence: 99%

Agronomic Factors Influencing the Scale of Fusarium Mycotoxin Contamination of Oats

Kolawole

Ruyck

Greer

et al. 2021

JoF

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Seven agronomic factors (crop season, farming system, harvest date, moisture, county, oat variety, and previous crop) were recorded for 202 oat crops grown across Ireland, and samples were analysed by LC-MS/MS for four major Fusarium mycotoxins: deoxynivalenol (DON), zearalenone (ZEN), T-2 toxin and HT-2 toxin. Type A trichothecenes were present in 62% of crops, with 7.4% exceeding European regulatory limits. DON (6.4%) and ZEN (9.9%) occurrences were relatively infrequent, though one and three samples were measured over their set limits, respectively. Overall, the type of farming system and the previous crop were the main factors identified as significantly influencing mycotoxin prevalence or concentration. Particularly, the adherence to an organic farming system and growing oats after a previous crop of grass were found to decrease contamination by type A trichothecenes. These are important findings and may provide valuable insights for many other types of cereal crops as Europe moves towards a much greater organic-based food system.

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“…However, following food fermentation, ffs can still contain significant concentration of mycotoxins, particularly when the raw material or substrate is highly contaminated. Moreover, some fermentation processes provide favorable conditions for the growth and production of mycotoxins by toxigenic fungal species of Aspergillus , Fusarium and Penicillium genera 102 , 103 . In addition, fermentation conditions such as low pH, facilitate the hydrolysis of conjugated mycotoxins (such as deoxynivalenol-3-glucoside and zearalenone-16-glucoside) back to their precursor mycotoxins, which ultimately, result in the accumulation of mycotoxins.…”

Section: Mitigation Strategiesmentioning

confidence: 99%

The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods

et al. 2022

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Fermented foods (ffs) and beverages are widely consumed in Southeast Asia (SEA) for their nutritional balance, flavor, and food security. They serve as vehicles for beneficial microorganisms performing a significant role in human health. However, there are still major challenges concerning the safety of ffs and beverages due to the presence of natural toxins. In this review, the common toxins found in traditional ffs in SEA are discussed with special reference to mycotoxins and plant toxins. Also, mitigation measures for preventing risks associated with their consumption are outlined. Ochratoxin, citrinin, aflatoxins were reported to be major mycotoxins present in SEA ffs. In addition, soybean-based ff food products were more vulnerable to mycotoxin contaminations. Common plant toxins recorded in ffs include cyanogenic glycosides, oxalates, phytates and saponins. Combined management strategies such as pre-harvest, harvest and post-harvest control and decontamination, through the integration of different control methods such as the use of clean seeds, biological control methods, fermentation, appropriate packaging systems, and controlled processing conditions are needed for the safe consumption of indigenous ffs in SEA.

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A review of mycotoxin biosynthetic pathways: associated genes and their expressions under the influence of climatic factors

Cited by 42 publications

References 145 publications

Biocontrol of Fusarium graminearum, a Causal Agent of Fusarium Head Blight of Wheat, and Deoxynivalenol Accumulation: From In Vitro to In Planta

Biocontrol of Fusarium graminearum, a Causal Agent of Fusarium Head Blight of Wheat, and Deoxynivalenol Accumulation: From In Vitro to In Planta

Agronomic Factors Influencing the Scale of Fusarium Mycotoxin Contamination of Oats

The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods

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