Fumonisins and fungi in dry soybeans (<i>Glycine Max</i>L.) for human consumption

Garcia, Laura Pereira; Savi, Geovana D.; Santos, Karolina; Scussel, V. M.

doi:10.1080/19393210.2015.1135484

Cited by 9 publications

(3 citation statements)

References 17 publications

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“…These tables represent an overview of contamination in maize, wheat, and soybeans and their by-products, respectively, collected by several authors, in the last three years (2016–2018) through searches in PubMED and ScienceDirect. Globally, maize and wheat are by far the most studied matrices, while soybean is the least studied, which is in agreement with previous reports [59]. In all substrates, the raw ingredients themselves were more subjected to mycotoxin contamination surveys than the respective by-products, perhaps because the last ones are usually more complex matrices.…”

Section: Mycotoxin Occurrencesupporting

confidence: 90%

Prevalent Mycotoxins in Animal Feed: Occurrence and Analytical Methods

Pereira

Cunha

Fernandes

2019

Toxins

166

105

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Today, we have been witnessing a steady tendency in the increase of global demand for maize, wheat, soybeans, and their products due to the steady growth and strengthening of the livestock industry. Thus, animal feed safety has gradually become more important, with mycotoxins representing one of the most significant hazards. Mycotoxins comprise different classes of secondary metabolites of molds. With regard to animal feed, aflatoxins, fumonisins, ochratoxins, trichothecenes, and zearalenone are the more prevalent ones. In this review, several constraints posed by these contaminants at economical and commercial levels will be discussed, along with the legislation established in the European Union to restrict mycotoxins levels in animal feed. In addition, the occurrence of legislated mycotoxins in raw materials and their by-products for the feeds of interest, as well as in the feeds, will be reviewed. Finally, an overview of the different sample pretreatment and detection techniques reported for mycotoxin analysis will be presented, the main weaknesses of current methods will be highlighted.

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Section: Mycotoxin Occurrencesupporting

confidence: 90%

Prevalent Mycotoxins in Animal Feed: Occurrence and Analytical Methods

Pereira

Cunha

Fernandes

2019

Toxins

166

105

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“…It disrupts the endogenous estrogenic response during the preovulatory stage and blocks the maturation of ovarian follicles by inhibiting the secretion and release of steroid hormones (Zhang et al., 2018). Moreover, different levels of DON, T2, FB, and ZEA contamination have been observed in soybeans (Barros et al., 2011; Garcia et al., 2016).…”

Section: Occurrence Of Mycotoxins In Soybean‐based Fermented Foodsmentioning

confidence: 99%

Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies

Tian

Woo

Lee

et al. 2022

Comp Rev Food Sci Food Safe

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Fermented soybean products are widely consumed worldwide, and their popularity is increasing. Filamentous fungi, such as Actinomucor, Aspergillus, Monascus, Mucor, Penicillium, Rhizopus, and Zymomonas, play critical roles in the fermentation processes of many soybean foods. However, besides producing essential enzymes for food fermentation, filamentous fungi can release undesirable or even toxic metabolites into the food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi and may be detected during the food production process. Without effective prevention strategies, mycotoxin contamination in fermented soybean products poses a risk to human health. This review focused on the changes in mycotoxigenic fungal abundance and mycotoxin contamination at different stages during the production of soybean-based fermented foods, as well as effective strategies for preventing mycotoxin contamination in such products. Data from relevant studies demonstrated a tendency of change in the genera of mycotoxigenic fungi and types of mycotoxins (aflatoxins, alternariol, alternariol monomethyl ether, deoxynivalenol, fumonisins, ochratoxin A, rhizoxins, T-2 toxin, and zearalenone) present in the raw materials and the middle and final products. The applicability of traditional chemical and physical mitigation strategies and novel eco-friendly biocontrol approaches to prevent mycotoxin contamination in soybean-based fermented foods were discussed. The present review highlights the risks of mycotoxin contamination during the production of fermented soybean products and recommends promising strategies for eliminating mycotoxin contamination risk in soybean-based fermented foods.

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“…Savi, G. D.; Marchi, D.;Scussel, V. M., 2016. Fumonisins b-1 and b-2 in the cornmilling process and corn-based products, and evaluation of estimated daily intake, Food Additives and Contaminants Part a-Chemistry Analysis Control Exposure & Risk Assessment, 33, 339-345. www.efsa.europa.eu/publications 147 EFSA Supporting publication 2018:EN-1148…”

mentioning

confidence: 99%

Extensive literature search for studies related to fumonisins and their modified forms

Nielsen¹,

Pedersen²,

Olesen³

et al. 2018

EFS3

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An extensive literature search to identify and collect all studies related to fumonisins and their modified forms was performed in the two databases PubMed and Web of Science for nine Areas. After combination of the searches from the two databases and removal of the duplicates, the total number of hits for Area 1 was 4456, for Area 2 was 2261, for Area 3 was 1649, for Area 4 was 3555, for Area 5 was 1632, for Area 6 was 2424, for Area 7 was 5087, for Area 8 was 3284, and for Area 9 was 3283. The evaluation of all retrieved references for relevance by screening the title and abstract (if available) and applying eligibility criteria (inclusion/exclusion) resulted in a total number of relevant references for Area 1 of 532, for Area 2 of 114, for Area 3 of 273, for Area 4 of 87, for Area 5 of 138, for Area 6 of 38, for Area 7 of 270, for Area 8 of 709, and for Area 9 of 270.

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Fumonisins and fungi in dry soybeans (Glycine MaxL.) for human consumption

Cited by 9 publications

References 17 publications

Prevalent Mycotoxins in Animal Feed: Occurrence and Analytical Methods

Prevalent Mycotoxins in Animal Feed: Occurrence and Analytical Methods

Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies

Extensive literature search for studies related to fumonisins and their modified forms

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