Advances in botulinum toxin type A for the treatment of pain

Abstract

<i>Clostridium botulinum</i> (CB) is a Gram-positive anaerobic bacterium and a significant cause of food spoilage. Foodborne botulism occurs worldwide every year and even lead to death from respiratory distress in severe cases after eating botulism-contaminated food. The pathogenicity of CB lies in its ability to produce a potent neurotoxin, “botulinum toxin (BTX)”, for which eight different subtypes have already been isolated so far. Botulinum toxin type A (BTX-A) is widely used to treat critical clinical issues due to its good affinity and tolerability. Studies have shown that BTX-A injections effectively treat myofascial pain, inflammatory pain, and neuropathic pain. The current article mainly reviews the latest research progress using BTX-A in pain treatment during two years.

Occurrence, identification, and decontamination of potential mycotoxins in fruits and fruit by‐products

“…Toxigenic fungi infect various agricultural and horticultural crops during the products’ growth, storage, harvest, and processing (Mokhtarian et al., 2020; Pires et al., 2022; Khaneghah et al., 2023). The incidence of fungal growth depends on several physiochemical factors; besides, the water content in fruits boosts the rapid mycelial growth; however, the pH of natural acids like citric, malic, and tartaric acids (Fernández‐Cruz et al., 2010; Jiang et al., 2021;) has less impact on the mycotoxin fungi. The early infestation of fungi in fruits leads to mycotoxin, even in fruit juice.…”