Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review

Cendoya, Eugenia; Chiotta, María Laura; Zachetti, Vanessa Gimena Lourdes; Chulze, Sofía Noemí; Ramírez, María Cecilia

doi:10.1016/j.jcs.2018.02.010

Cited by 75 publications

(49 citation statements)

References 54 publications

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“…Fusarium species particularly Fusarium proliferatum and Fusarium verticillioides (Cendoya, Chiotta, Zachetti, Chulze, & Ramirez, 2018). A. niger has also been reported to produce FB2 and FB4 on grapes and raisins (Mogensen, Frisvad, Thrane, & Nielsen, 2010).…”

Section: Fumonisinsmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

228

111

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Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega‐scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf‐life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti‐mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.

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Section: Fumonisinsmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

228

111

View full text Add to dashboard Cite

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“…Fumonisins are secondary metabolites produced mainly by Fusarium verticillioides and Fusarium proliferatum [1]. Maize and maize-based products are most commonly contaminated by fumonisins, but fumonisins can be detected in several other cereal grains, such as rice, wheat, barley, rye, and oat [2,3]. More than 15 fumonisin homologues have been described, including fumonisin A, B, C, and P, and, among them, fumonisin B 1 (FB 1 ), FB 2 , and FB 3 are the most frequent naturally occurring fumonisins [1,4].…”

Section: Introductionmentioning

confidence: 99%

Occurrence and Risk Assessment of Fumonisin B1 and B2 Mycotoxins in Maize-Based Food Products in Hungary

Zentai

Szeitzné-Szabó

Mihucz

et al. 2019

Toxins

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Fumonisins are toxic secondary metabolites produced mainly by Fusarium verticillioides and Fusarium proliferatum. Their toxicity was evaluated, and health-based guidance values established on the basis of both Joint FAO/WHO Expert Committee on Food Additives (JECFA) and European Food Safety Authority (EFSA) recommendations. This study presents the results of fumonisin analyses in different maize- and rice-based food products in Hungary and the potential health risk arising from their dietary intake. In total, 326 samples were measured in 2017 and 2018 to determine fumonisins B1 and B2 levels. Three-day dietary record data were collected from 4992 consumers, in 2009. For each food category, the average concentration values were multiplied by the relevant individual consumption data, and the results were compared to the reference values. With respect to the maximum limits, one maize flour, two maize grits, and two samples of other maize-based, snack-like products had total fumonisin content minimally exceeding the EU regulatory limit. The mean daily intake for all maize-product consumers was 0.045–0.120 µg/kg bw/day. The high intake (95 percentile) ranged between 0.182 and 0.396 µg/kg bw/day, well below the 1 µg/kg bw/day tolerable daily intake (TDI) established by EFSA. While the intake calculations resulted in comforting results, maize-based products may indeed be contaminated by fumonisins. Therefore, frequent monitoring of fumonisins’ levels and evaluation of their intakes using the best available data are recommended.

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“…En el grano de variedades de maíz se cuantificó en promedio 9.22% de granos infectados por Fusarium spp., 7.72% por Fusarium oxysporum y 1.5% por Fusarium graminearum (Cuadro 3). Cendoya et al (2018) reportaron entre 13 y 16% de severidad de pudrición de mazorca de híbridos de maíz en Texcoco y Huamantla, México asociada a la presencia de Fusarium verticilloides, F. subglutinans, F. proliferatum y F. oxysporum. Esto indica que el grano de maíz fue colonizado por especies de Fusarium que afecta la sanidad del grano como lo reportaron Cendoya et al (2018).…”

Section: Años De Producciónunclassified

“…El maíz es comúnmente colonizado por especies de Fusarium y frecuentemente contaminado con micotoxinas que afectan la productividad y la sanidad de la planta y grano (Cendoya et al, 2018). Fusarium spp.…”

Section: Introductionunclassified

Campo electromagnético en plántulas, rendimiento y calidad de maíz en condiciones de campo

Bautista

Virgen-Vargas

Suazo-López

et al. 2019

Remexca

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Para mejorar productividad y calidad del grano de maíz (Zea mays L.) Para consumo humano, sin dañar el ambiente, se evaluó el efecto del campo electromagnético (CE) sobre calidad fisiológica, rendimiento y sanidad del grano de maíz. La semilla se expuso a CE a intensidad de 3.6 mT. En condiciones de campo, en 2015 y 2016, se evaluaron las variedades: H-70, H-61R y V-60 y tres tiempos de exposición a CE (6, 12 y 24 min) más un testigo (no irradiado) en un diseño de bloques completos al azar. Los resultados mostraron que la semilla expuesta por 24 min a CE incrementó 10.54% y dos días el establecimiento de plántulas y la floración media masculina; asimismo, 11.04% el rendimiento ha-1 (870 kg ha-1) en comparación con el testigo no irradiado. H-70 y V-60 tuvieran mayor establecimiento de plántulas con 24 minutos de exposición a CE (17.5 y 8.23 %) y H-61R con 12 min (9.75%). H-61R y V-60 rindieron más (10.85 y 8%) con 12 min de exposición a CE y H-70 aumentó 27.14 % con 6 min en comparación con el testigo. En el grano se cuantificó en promedio 9.22 y 7.72% de Fusarium spp. y Fusarium oxysporum. Con 12 min de exposición a CE disminuyó 10% la presencia de Fusarium spp. en comparación con el testigo. Campo electromagnético, usado como tratamiento pre siembra en semilla de variedades de maíz, aumenta significativamente el establecimiento de plántulas, pero no el rendimiento de grano en condiciones de campo.

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Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review

Cited by 75 publications

References 54 publications

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Occurrence and Risk Assessment of Fumonisin B1 and B2 Mycotoxins in Maize-Based Food Products in Hungary

Campo electromagnético en plántulas, rendimiento y calidad de maíz en condiciones de campo

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