Review on biological degradation of mycotoxins

Abstract

The worldwide contamination of feeds and foods with mycotoxins is a significant problem. Mycotoxins pose huge health threat to animals and humans. As well, mycotoxins bring enormous economic losses in food industry and animal husbandry annually. Thus, strategies to eliminate or inactivate mycotoxins in food and feed are urgently needed. Traditional physical and chemical methods have some limitations such as limited efficacy, safety issues, losses in the nutritional value and the palatability of feeds, as well as the expensive equipment required to implement these techniques. Biological degradation of mycotoxins has shown promise because it works under mild, environmentally friendly conditions. Aflatoxin (AF), zearalenone (ZEA) and deoxynivalenol (DON) are considered the most economically important mycotoxins in terms of their high prevalence and significant negative effects on animal performance. Therefore, this review will comprehensively describe the biological degradation of AF, ZEA and DON by microorganisms (including fungi and bacteria) and specific enzymes isolated from microbial systems that can convert mycotoxins with varied efficiency to non- or less toxic products. Finally, some strategies and advices on existing difficulties of biodegradation research are also briefly proposed in this paper.

Biosorptive detoxification of zearalenone biotoxin by surface‐modified renewable biomass: process dynamics and application

“…This is a global problem in livestock and agricultural feed and food production. Mycotoxin residues can also be found in animal products …”

“…Mycotoxin residues can also be found in animal products. 1,2 Zearalenone (ZEA) is a widely distributed nonsteroidal estrogenic mycotoxin. It is a resorsilic acid lactone derivative and is produced by several fungal species within the Fusarium genus.…”

Neutralisation of toxins by probiotics during the transit into the gut: challenges and perspectives

“…Because of their detrimental effects, mycotoxins were commonly eliminated or inactivated through physical (heat, UV light or ionising radiation) and chemical (the addition of chlorinating, oxidising or hydrolytic agents) approaches (Śliżewska and Piotrowska, ; Zoghi et al ., ; Ji et al ., ); each method has some disadvantages in terms of costs, losses in the nutritional value and palatability of feeds, safety issues and limited efficacy.…”

“…The ideal detoxification method would be easy to use and economical and would not generate toxic compounds or alter other food quality parameters such as nutrient content ( Sli_ zewska and Piotrowska, 2014). Therefore, the biological detoxification of mycotoxins using microorganisms to non-or less toxic compounds can be an appropriate choice (Ji et al, 2016).…”

Decontamination of aflatoxin M1 in yogurt using Lactobacillus rhamnosus LC‐4

“…AFM1 toxicity is second only to that of aflatoxin B1 (Prandini et al, 2009;Kart, Elmali, Yapar, & Yaman, 2009). AFM1 is extremely harmful to humans, especially infants (Beckeralgeri et al, 2016;Ji, Fan, & Zhao, 2016) and is recognized as a hepatocarcinogen and DNA damaging agent that can lead to liver necrosis, lung and colon cancer (Virdis, Corgiolu, Scarano, Pilo, & De Santis, 2008).…”