Edible Nuts, Oilseeds and Legumes

Mycotoxins, Part : Perspectives On; Gelderblom, Wentzel C. A.; Shephard, G.S.; Rheeder, John P.; Sathe, Shridhar K.; Ghiasi, Alireza; Motarjemi, Yasmine

doi:10.1016/b978-0-12-381504-0.00012-3

Cited by 8 publications

(5 citation statements)

References 48 publications

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“…In order to minimize fumonisin‐borne cancer risks through contaminated foods, reducing mycotoxin production is of the utmost priority. These measures (for example, cultivation of resistant plants, effective irrigation system, crop rotation, pesticides, storage under dry conditions; Dänicke et al., ; Gelderblom et al., ) may be complemented by food processing aiming at the minimization of mycotoxin‐induced adverse effects. Very simple techniques such as the removal of obviously infested material, lead to significant reductions in mycotoxin contents (Fandohan et al., ; Dänicke et al., ; Kimanya et al., ; Kimanya et al., ).…”

Section: Means Of Detoxificationmentioning

confidence: 99%

Exposure, Occurrence, and Chemistry of Fumonisins and their Cryptic Derivatives

Braun

Wink

2018

Comp Rev Food Sci Food Safe

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Fumonisins are mycotoxins mainly produced by Fusarium proliferatum and Fusarium verticillioides. Because of their wide distribution, the potential health hazard, and economic significance, they are considered one of the most important mycotoxin classes. Epidemiological evidence suggests a relationship between the Fusarium load in corn, exposure to fumonisins, and esophageal cancer. However, mechanisms of actions of fumonisins are not yet fully resolved and epidemiological studies suffer from various confounding factors. Correspondingly, the most relevant congener of the fumonisin family (fumonisin B 1 ) has been classified as possibly carcinogenic to humans and maximum limits have been set for corn and corn-based products. However, many non-corn-based products are also susceptible to fumonisin contamination. Indeed, some of them contain very high amounts of fumonisins, but enter the market legally. Furthermore, fumonisin exposure of consumers is probably consistently being underestimated because only a fraction of fumonisins can be detected by routine analysis. The bioavailability and toxicity of most nondetectable (cryptic) forms has not been resolved. In this work, we review the developments of cancer research into fumonisins since their discovery in 1988 until today and provide an overview of the contributions of various foodstuffs to fumonisin exposure, including those products that have been largely neglected in the past. In conclusion, (1) corn remains the principal source of fumonisin ingestion, but fumonisins in non-corn-based commodities require continuous monitoring;(2) cryptic fumonisins should be included in risk assessment studies; and (3) certain population groups (for example children) may suffer from enhanced exposure and could face increased health risks.

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Section: Means Of Detoxificationmentioning

confidence: 99%

Exposure, Occurrence, and Chemistry of Fumonisins and their Cryptic Derivatives

Braun

Wink

2018

Comp Rev Food Sci Food Safe

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“…More than 300 mycotoxins have been described, although aflatoxins, trichothecenes, zearalenone (ZEN), fumonisins, ochratoxin A (OTA), and patulin are considered as the most important due to their high toxicity and frequent occurrence in food products [6]. These mycotoxins often contaminate the raw products used to prepare functional beverages including cereals [7,8], legumes [9][10][11][12][13], nuts [11,12,14], fruits [15][16][17], and herbs [18][19][20], among others. This contamination is related to the occurrence of mycotoxin-producing fungi in raw products, which, under permissive conditions, are able to synthetize these compounds at variable levels.…”

Section: Introductionmentioning

confidence: 99%

Mycotoxins in Functional Beverages: A Review

2020

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Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes, fruits, and nuts, among others, and these are known to be frequently contaminated with mycotoxins. This review is focused on the occurrence of these toxic compounds in plant-based milks, fruit juices, and herbal teas. The fate of the toxins during processing is discussed to establish the potential risk posed by the consumption of these kind of beverages regarding mycotoxin uptake.

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“…The occurrence of mycotoxins, especially DON, ZON and NIV (Bottalico and Perrone 2002) is a threat to global food security, trade and wheat production (Misihairabgwi et al 2017;Palacios et al 2017a). The European Union and several other countries have instituted laws to govern different levels of mycotoxins (Shephard et al 2009;Gelderblom et al 2014;SAGL 2018). This research identified huge variability in terms of FHB resistance in the selected wheat genotypes.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Fusarium head blight resistance in newly developed recombinant inbred lines of wheat

Dweba

Shimelis

Tapera

et al. 2019

Cereal Research Communications

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Fusarium head blight (FHB) is an important disease of wheat causing significant yield and quality losses globally. Breeding for host plant resistance is an economic approach to FHB control and management. The aim of this study was to identify potential sources of resistance from newly developed recombinant inbred lines (RILs) of wheat. A total of 778 RILs were developed through a bi-parental mating design followed by continuous selfing and selection. The RILs along with their eight parental lines (Baviaans, Buffels, Duzi, #910, #936, #937, #942 and #1036) and FHB resistant check cultivar 'Sumai 3' and susceptible check 'SST 806' were field evaluated across four environments in South Africa. Fusarium graminearum isolates were artificially inoculated to initiate infection and disease development. The percentage of wheat spikes showing FHB symptoms were scored. The research identified six percent of the RILs with disease resistance. Heritability for FHB resistance was the highest (64%) indicating the possibility of achieving higher selection gains for FHB resistance across the selected environments. The following five RILs were identified as potential sources of resistance: 681 (Buffels/1036-71), 134 (Duzi/910-8), 22 (Baviaans/910-22), 717 (Baviaans/937-8) and 133 (Duzi/910-7) with mean FHB scores of 6.8%, 7.8%, 9.5%, 9.8% and 10%, respectively. The selected lines expressed comparatively similar levels of resistance compared with that of Sumai 3. The identified RILs are useful genetic resources for resistance breeding against FHB disease of wheat. Since the presence of the F. graminearum is associated with deoxynivalenol (DON) accumulation, the DON levels amongst the selected lines should be determined to ensure the release of improved wheat cultivars with reduced levels of DON accumulation.

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Edible Nuts, Oilseeds and Legumes

Cited by 8 publications

References 48 publications

Exposure, Occurrence, and Chemistry of Fumonisins and their Cryptic Derivatives

Exposure, Occurrence, and Chemistry of Fumonisins and their Cryptic Derivatives

Mycotoxins in Functional Beverages: A Review

Assessment of Fusarium head blight resistance in newly developed recombinant inbred lines of wheat

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