Current Review of Mycotoxin Biodegradation and Bioadsorption: Microorganisms, Mechanisms, and Main Important Applications

Abstract

Mycotoxins are secondary metabolites produced by fungi. Food/feed contamination by mycotoxins is a great threat to food safety. The contamination can occur along the food chain and can cause many diseases in humans and animals, and it also can cause economic losses. Many detoxification methods, including physical, chemical, and biological techniques, have been established to eliminate mycotoxins in food/feed. The biological method, with mycotoxin detoxification by microorganisms, is reliable, efficient, less costly, and easy to use compared with physical and chemical ones. However, it is important to discover the metabolite’s toxicity resulting from mycotoxin biodegradation. These compounds can be less or more toxic than the parent. On the other hand, mechanisms involved in a mycotoxin’s biological control remain still unclear. Mostly, there is little information about the method used by microorganisms to control mycotoxins. Therefore, this article presents an overview of the most toxic mycotoxins and the different microorganisms that have a mycotoxin detoxification ability. At the same time, different screening methods for degradation compound elucidation are given. In addition, the review summarizes mechanisms of mycotoxin biodegradation and gives some applications.

Characterization, Structural Analysis, and Thermal Stability Mutation of a New Zearalenone-Degrading Enzyme Mined from Bacillus subtilis

“…However, enzymatic degradation is complex, and the potential safety of secondary metabolites produced during toxin degradation must be evaluated to bring biodegradation methods into practical application. 9,10 The first and most widely studied ZEN-degrading enzyme is ZEN lactone hydrolase, breaking the lactone bond of ZEN to produce a nonestrogenic degradation product. 11 After ZHD101, many hydrolases were identified, some of which have exceptional characteristics.…”

“…Enzymatic degradation is free of several limitations associated with the use of live organisms for detoxification, enhancing safety and specificity. However, enzymatic degradation is complex, and the potential safety of secondary metabolites produced during toxin degradation must be evaluated to bring biodegradation methods into practical application. , …”

Food-Grade Expression of Two Laccases in Pichia pastoris and Study on Their Enzymatic Degradation Characteristics for Mycotoxins

“…13,14 In contrast, enzymatic degradation offers advantages, including mild reaction conditions, high efficiency, low cost, and convenient operations. 15,16 Fungal laccases (EC 1.10.32) have attracted considerable attention due to their environmentally friendly characteristics and catalytic properties, such as high oxidation−reduction potentials, wide temperature ranges, and maximum activity under acidic conditions. 17,18 These characteristics make them suitable for use in food and feed environments.…”

“…Conventional detoxification methods for mycotoxins involve physical, chemical, and microbial approaches. , However, these methods possess drawbacks such as nutrient loss, reagent residues, and secondary pollution to the environment. , In contrast, enzymatic degradation offers advantages, including mild reaction conditions, high efficiency, low cost, and convenient operations. , Fungal laccases (EC 1.10.32) have attracted considerable attention due to their environmentally friendly characteristics and catalytic properties, such as high oxidation–reduction potentials, wide temperature ranges, and maximum activity under acidic conditions. , These characteristics make them suitable for use in food and feed environments . To date, several studies have reported the efficiency of laccases from fungi and bacteria in degrading AFB 1 and ZEN.…”

Recent Advances in Recognition Receptors for Electrochemical Biosensing of Mycotoxins—A Review

“…In the last decade, the scientific fraternity has been working on the designing of electrochemical biosensors for the recognition of mycotoxins. Till now, a number of reviews on the presence of mycotoxins in various food and feed products, their health impacts, and their biological degradation are available [ 9 , 10 , 11 , 12 ]. A few reviews on current methods of detection of mycotoxins are also available.…”