Patulin in food: A mycotoxin concern for human health and its management strategies

Mahato, Dipendra Kumar; Kamle, Madhu; Sharma, Bharti; Pandhi, Shikha; Devi, Sushma; Dhawan, Kajal; Selvakumar, Raman; Mishra, Diwakar; Kumar, Arvind; Arora, Shalini; Singh, Namita Ashish; Kumar, Pradeep

doi:10.1016/j.toxicon.2021.04.027

Cited by 60 publications

(35 citation statements)

References 206 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fungal contaminations of baked goods are a major issue bakeries have to face, often leading to financial losses [35]. If mycotoxigenic moulds are involved, it even endangers human health [36]. Aerocontamination by spores from bakery-relevant moulds such as Penicillium, Eurotium, Aspergillus, and Cladosporium have been described as a reason for the spoilage of bread [29,37].…”

Section: Discussionmentioning

confidence: 99%

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

et al. 2021

View full text Add to dashboard Cite

In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high suppression of bakery-relevant moulds in nine strains of Leuconostoc with activities against Penicillium sp., Aspergillus sp., and Cladosporium sp. Mannitol production was determined in 49 Leuconostoc strains with >30 g/L mannitol in fructose (50 g/L)-enriched MRS. Further, exopolysaccharides (EPS) production was qualitatively determined on sucrose (40 g/L)-enriched MRS agar and revealed 59 EPS positive Leuconostoc strains that harboured dextransucrase genes, as confirmed by PCR. Four multifunctional Lc. citreum strains (DCM49, DCM65, MA079, and MA113) were finally applied in lab-scale sourdough fermentations (30 °C, 24 h). Lc. citreum was confirmed by MALDI-TOF MS up to 9 log CFU/g and pH dropped to 4.0 and TTA increased to 12.4. Antifungal compounds such as acetic acid, phenyllactic and hydroxyphenyllactic acids were determined up to 1.7 mg/g, 2.1 µg/g, and 1.3 µg/g, respectively, mannitol up to 8.6 mg/g, and EPS up to 0.62 g/100 g. Due to the observed multifunctionalities and the competitiveness in the natural flour microbiota present in sourdoughs, non-conventional LAB genera such as Leuconostoc seem promising for application in sourdough-based bakery products.

show abstract

Section: Discussionmentioning

confidence: 99%

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Foods may be contaminated by toxigenic fungi mainly belonging to the genera of Alternaria, Aspergillus, Claviceps, Fusarium, Penicillium and Stachybotrys (Kumar et al ., 2017a; Chaudhari et al ., 2019). These fungi are known to produce around 400 various toxins including aflatoxins, ochratoxins, fumonisins, patulin, zearalenones, trichothecenes and others (Kumar et al ., 2017a, 2020; Kamle et al ., 2019; Mahato et al ., 2019, 2021a, 2021b). These usually contaminate dairy and cereal‐based products, fruits and spices around the world (Table 2).…”

Section: Mycotoxins As Food Contaminantsmentioning

confidence: 99%

Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation

Kumar

Mahato

Gupta

et al. 2022

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Mycotoxin-producing fungi are a significant source of crop and food contamination, posing a significant threat to global food safety and security. Essential oils, plant extracts and phytochemicals have emerged as green preservatives to extend the shelf-life of foods due to their unique antimicrobial properties. Unlike conventional synthetic preservatives, they are a sustainable and safe way to preserve food with no or little harmful effects on the environment. Use of nanoformulations containing essential oils and phytochemicals offer enormous potential as a mitigation strategy to lower mycotoxin contamination incidences in food and crop with enhanced release behaviour to efficiently transport them to the target location for a rapid reaction without much impact from environmental variables. Hence, this review overviews various essential oils and phytochemicals utilized through nanoformulations to control the mycotoxigenic fungi, probable mechanism of actions involved as well as emerging mycotoxins and associated safety concerns to ensure food sustainability.

show abstract

“…Mycotoxins, such as fumonisins, ochratoxin A, trichothecenes (type A and B), aflatoxins, and patulin, are secondary metabolites secreted by several fungal species, mainly Aspergillus , Fusarium , Penicillium , and Alternaria , which often contaminate cereal crops at the farm level during handling, transportation, and/or storage [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 ]. Most mycotoxins are resistant to food processing techniques due to their thermostable nature; hence, their contamination in processed products must be checked before consumption.…”

Section: Introductionmentioning

confidence: 99%

Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies

Kumar

Gupta

Mahato

et al. 2022

Toxins

View full text Add to dashboard Cite

Cereals and cereal-based products are primary sources of nutrition across the world. However, contamination of these foods with aflatoxins (AFs), secondary metabolites produced by several fungal species, has raised serious concerns. AF generation in innate substrates is influenced by several parameters, including the substrate type, fungus species, moisture content, minerals, humidity, temperature, and physical injury to the kernels. Consumption of AF-contaminated cereals and cereal-based products can lead to both acute and chronic health issues related to physical and mental maturity, reproduction, and the nervous system. Therefore, the precise detection methods, detoxification, and management strategies of AFs in cereal and cereal-based products are crucial for food safety as well as consumer health. Hence, this review provides a brief overview of the occurrence, chemical characteristics, biosynthetic processes, health hazards, and detection techniques of AFs, along with a focus on detoxification and management strategies that could be implemented for food safety and security.

show abstract

Patulin in food: A mycotoxin concern for human health and its management strategies

Cited by 60 publications

References 206 publications

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation

Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies

Contact Info

Product

Resources

About