Microbial toxins in fermented foods: health implications and analytical techniques for detection

Abstract

Recently, demand for fermented foods has increased due to their improved nutritional value, taste, and health-promoting properties. Worldwide consumption of these products is increasing. Fermented foods are generally safe for human consumption. However, some toxins, primarily biogenic amines (putrescine, phenylethylamine, histamine, tyramine, and cadaverine), mycotoxins (fumonisins, aflatoxins, ochratoxin A, zearalenone, and trichothecenes), and bacterial toxins (endotoxins, enterotoxins, and emetic toxins) can be produced as a result of using an inappropriate starter culture, processing conditions, and improper storage. These toxins can cause a multitude of foodborne illnesses and can lead to cardiovascular aberration and adverse gastrointestinal symptoms. Analytical techniques are in use for the detection of toxins in fermented foods for monitoring and control purposes. These include culture, chromatographic, immunoassays, and nano sensor-based techniques. These detection techniques can be used during the production process and along the food chain. On an industrial scale, HPLC is widely used for sensitive quantification of toxins in fermented foods. Recently, biosensor and nano sensor-based techniques have gained popularity due to accuracy, time efficiency, and simultaneous detection of multiple toxins. Other strategic methods being investigated for the removal of toxins from fermented foods include the use of specific starter cultures for bio-preservation, aflatoxin-binding, and biogenic amine-degradation agents that may help to appropriately manage the food safety concerns associated with fermented foods.

In vitro co-culture of Clostridium scindens with primary human colonic epithelium protects the epithelium against Staphylococcus aureus

“…Enterotoxin is known to trigger an immune response that leads to damage of intestinal mucosal cells and diarrhea (Fayyaz et al, 2022). At least 20 types of S. aureus enterotoxins with a molecular size of ~25 kDa (220-240 amino acids) have been identified (Pinchuk et al, 2010).…”

Amelioration in nanobiosensors for the control of plant diseases: current status and future challenges

“…Toxins produced by fungal and bacterial sources during food fermentation can lead to a multitude of foodborne illnesses, adverse gastrointestinal disorders, and cardiovascular aberration. Toxins produced by improper handling and processing conditions include biogenic amines such as cadaverine, mycotoxins such as fumonisins, aflatoxins, ochratoxin A, and zearalenone, and bacterial toxins including endotoxins, enterotoxins, and emetic toxins (Fayyaz et al, 2022).…”

Proteomic Analysis of Pleurotus ostreatus Grown on Glucose and Xylose Mixtures in Submerged Fermentation Provides Insights into Differentiated Mycelial Composition

“…Proteomic analysis of several filamentous fungi genera such as Aspergilli, Botrytis, Neurospora, Penicillium, Phanerochaete, Pleurotus, Trichoderma, Lentinus and Mortierella has already been done [1]. Concerning functional foods and nutraceuticals studies proteomic analysis has already been conducted about food quality and safety, authentication, microbial toxins and toxins in fermented foods, and food allergens [2][3][4][5][6][7]. The effect of carbon sources on different fungi and the proteomic analysis to estimate at a molecular level what triggers the different production of bioactive compounds, proteins such as enzymes as well as secondary metabolites is very crucial.…”