Current status of major mycotoxins contamination in food and feed in Africa

Kebede, Haftom; Liu, Xiumin; Jin, Jing; Xing, Fuguo

doi:10.1016/j.foodcont.2019.106975

Cited by 100 publications

(47 citation statements)

References 59 publications

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“…In recent years, contamination by mycotoxins has caused enormous economic losses to agricultural and livestock production and great harm to human health. According to the FAO, approximately 25% of agricultural crops worldwide are contaminated by mycotoxins to varying degrees each year, and almost 4.5–5 billion people are at risk of chronic exposure to mycotoxins due to serious pollution issues [ 27 ]. Trichothecenes are one of the most important types of mycotoxins in agriculture that also pose potential hazards to global health [ 28 ].…”

Section: Discussionmentioning

confidence: 99%

Betulinic Acid Attenuates Oxidative Stress in the Thymus Induced by Acute Exposure to T-2 Toxin via Regulation of the MAPK/Nrf2 Signaling Pathway

Zhu

et al. 2020

Toxins

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T-2 toxin, the most toxic of the trichothecenes, is widely found in grains and feeds, and its intake poses serious risks to the health of humans and animals. An important cytotoxicity mechanism of T-2 toxin is the production of excess free radicals, which in turn leads to oxidative stress. Betulinic acid (BA) has many biological activities, including antioxidant activity, which is a plant-derived pentacyclic triterpenoid. The protective effects and mechanisms of BA in blocking oxidative stress caused by acute exposure to T-2 toxin in the thymus of mice was studied. BA pretreatment reduced ROS production, decreased the MDA content, and increased the content of IgG in serum and the levels of SOD and GSH in the thymus. BA pretreatment also reduced the degree of congestion observed in histopathological tissue sections of the thymus induced by T-2 toxin. Besides, BA downregulated the phosphorylation of the p38, JNK, and ERK proteins, while it upregulated the expression of the Nrf2 and HO-1 proteins in thymus tissues. The results indicated that BA could protect the thymus against the oxidative damage challenged by T-2 toxin by activating Nrf2 and suppressing the MAPK signaling pathway.

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Section: Discussionmentioning

confidence: 99%

Betulinic Acid Attenuates Oxidative Stress in the Thymus Induced by Acute Exposure to T-2 Toxin via Regulation of the MAPK/Nrf2 Signaling Pathway

Zhu

et al. 2020

Toxins

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“…Mycotoxins are toxic secondary metabolites secreted by fungi and frequently occurring in food and feed worldwide [ 1 , 2 , 3 ]. The major fungal genera producing foodborne mycotoxins are Fusarium , Aspergillus, Penicillium , and Alternaria [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Mycotoxins: Biotransformation and Bioavailability Assessment Using Caco-2 Cell Monolayer

Tran

Viktorová

Ruml

2020

Toxins

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The determination of mycotoxins content in food is not sufficient for the prediction of their potential in vivo cytotoxicity because it does not reflect their bioavailability and mutual interactions within complex matrices, which may significantly alter the toxic effects. Moreover, many mycotoxins undergo biotransformation and metabolization during the intestinal absorption process. Biotransformation is predominantly the conversion of mycotoxins meditated by cytochrome P450 and other enzymes. This should transform the toxins to nontoxic metabolites but it may possibly result in unexpectedly high toxicity. Therefore, the verification of biotransformation and bioavailability provides valuable information to correctly interpret occurrence data and biomonitoring results. Among all of the methods available, the in vitro models using monolayer formed by epithelial cells from the human colon (Caco-2 cell) have been extensively used for evaluating the permeability, bioavailability, intestinal transport, and metabolism of toxic and biologically active compounds. Here, the strengths and limitations of both in vivo and in vitro techniques used to determine bioavailability are reviewed, along with current detailed data about biotransformation of mycotoxins. Furthermore, the molecular mechanism of mycotoxin effects is also discussed regarding the disorder of intestinal barrier integrity induced by mycotoxins.

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“…Mycotoxins are secondary metabolites and low molecular weight compounds majorly produced by mycotoxigenic fungal strains belonging to the genera Alternaria , Aspergillus, Claviceps , Fusarium, Penicillium and Stachybotrys . These toxins are very stable and contaminate food and feed during pre‐harvest, post‐harvest and storage stages of the food chain (Kebede et al ., 2020). Mycotoxicoses, a general term for diseases emanating from exposure to mycotoxins, can be quite severe, leading to death in extreme cases.…”

Section: Introductionmentioning

confidence: 99%

“…Such adverse health effects on humans including hepatitis, necrosis, gynaecomastia with testicular atrophy, haemorrhage, hepatocellular carcinoma, cancers, neurological disorders and death in extreme cases have been reported (Gbashi et al ., 2019). Over 400 mycotoxins have been characterised and identified in food and feed commodities, but those with significant economic importance and health effects include aflatoxins (AFs), fumonisins (FBs), ochratoxins (OTs), trichothecenes, patulin (PAT) and zearalenone (ZEN) (Adebiyi et al ., 2019; Kebede et al ., 2020). On the other hand, economic losses resulting from rejected export food products, cost of analyses among others, can equally be enormous (Gbashi et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

A review on novel non‐thermal food processing techniques for mycotoxin reduction

Adebo

Molelekoa

Makhuvele

et al. 2020

Int J of Food Sci Tech

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The overarching challenges of mycotoxin contamination in food necessitate the development of strategies to be implemented to combat their effects thereof. Common processing techniques have been utilised but do not necessarily meet the desired efficacy. This review appraises studies on novel non-thermal food processing techniques, particularly high pressure processing, pulsed electric filed, cold plasma and ultrasound processing for the decontamination of mycotoxins in food. Although available studies on these techniques have suggested a reduction of mycotoxins and in some instances, complete decontamination of mycotoxins was also reported. The mechanisms by which reduction/elimination occurs include through decomposition of toxins after collision with ions/electrons leading to cleavage of bonds, structural degradation of the mycotoxins structure and cleavage of functional groups. Additional studies into the toxicity of degraded products and the composition of the food products are still required to ensure a more widespread adoption of these techniques to enhance food safety.

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Current status of major mycotoxins contamination in food and feed in Africa

Cited by 100 publications

References 59 publications

Betulinic Acid Attenuates Oxidative Stress in the Thymus Induced by Acute Exposure to T-2 Toxin via Regulation of the MAPK/Nrf2 Signaling Pathway

Betulinic Acid Attenuates Oxidative Stress in the Thymus Induced by Acute Exposure to T-2 Toxin via Regulation of the MAPK/Nrf2 Signaling Pathway

Mycotoxins: Biotransformation and Bioavailability Assessment Using Caco-2 Cell Monolayer

A review on novel non‐thermal food processing techniques for mycotoxin reduction

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