Technological and community-based methods to reduce mycotoxin exposure

Alberts, J.F.; Lilly, Mariska; Rheeder, John P.; Burger, Hester; Shephard, G.S.; Gelderblom, Wentzel C. A.

doi:10.1016/j.foodcont.2016.05.029

Cited by 62 publications

(44 citation statements)

References 91 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The field application of a living organism, atoxigenic strain of A. flavus, causes some concern about the effect on other microorganisms, principally mycotoxin producing ones, present in the treated crop. The main concern in maize is the effect on Fusaria population and FUM production [110]. Fumonisin content was quantified in 136 maize fields treated with Aflasafe in two states in Nigeria; FUM content in neighboring untreated control plots was not statistically different from the FUM content detected in the treated plot [41].…”

Section: Impact On Mycotoxins Produced By Fusariamentioning

confidence: 97%

Use of Competitive Filamentous Fungi as an Alternative Approach for Mycotoxin Risk Reduction in Staple Cereals: State of Art and Future Perspectives

Sarrocco

Mauro

Battilani

2019

Toxins

View full text Add to dashboard Cite

Among plant fungal diseases, those affecting cereals represent a huge problem in terms of food security and safety. Cereals, such as maize and wheat, are very often targets of mycotoxigenic fungi. The limited availability of chemical plant protection products and physical methods to control mycotoxigenic fungi and to reduce food and feed mycotoxin contamination fosters alternative approaches, such as the use of beneficial fungi as an active ingredient of biological control products. Competitive interactions, including both exploitation and interference competition, between pathogenic and beneficial fungi, are generally recognized as mechanisms to control plant pathogens populations and to manage plant diseases. In the present review, two examples concerning the use of competitive beneficial filamentous fungi for the management of cereal diseases are discussed. The authors retrace the history of the well-established use of non-aflatoxigenic isolates of Aspergillus flavus to prevent aflatoxin contamination in maize and give an overview of the potential use of competitive beneficial filamentous fungi to manage Fusarium Head Blight on wheat and mitigate fusaria toxin contamination. Although important steps have been made towards the development of microorganisms as active ingredients of plant protection products, a reasoned revision of the registration rules is needed to significantly reduce the chemical based plant protection products in agriculture.

show abstract

Section: Impact On Mycotoxins Produced By Fusariamentioning

confidence: 97%

Use of Competitive Filamentous Fungi as an Alternative Approach for Mycotoxin Risk Reduction in Staple Cereals: State of Art and Future Perspectives

Sarrocco

Mauro

Battilani

2019

Toxins

View full text Add to dashboard Cite

show abstract

“…In addition, relative to their non- Bt commercial hybrids, Bt maize also exhibited on average 16% less fumonisin contamination. In South African rural areas, farmers are more likely to purchase herbicide tolerant transgenics than Bt hybrids due to the advantage of effective weed control with glyphosates each season, compared to sporadic stalk borer infestations which do not warrant the use of Bt hybrid seed [101]. In some areas, farmers have been supplied with starter transgenic seed packs for one or two seasons, but are then expected to purchase the seed in the following years.…”

Section: Intervention Modelsmentioning

confidence: 99%

“…Enzymatic degradation of mycotoxins in food sources postharvest is a new research field with plenty of scope for novel developments and improvement of the safety aspects of treatment methods [90,101]. Targeted modification of the chemical structures by enzymatic cleavage or conversion of chemical bonds/groups associated with the toxicity of the mycotoxin has been the focus of many research approaches [116,117,118,119,120,121,122,123,124].…”

Section: Intervention Modelsmentioning

confidence: 99%

Rural Subsistence Maize Farming in South Africa: Risk Assessment and Intervention models for Reduction of Exposure to Fumonisin Mycotoxins

Alberts

Rheeder

Gelderblom

et al. 2019

Toxins

View full text Add to dashboard Cite

Maize is a staple crop in rural subsistence regions of southern Africa, is mainly produced for direct household consumption and is often contaminated with high levels of mycotoxins. Chronic exposure to mycotoxins is a risk factor for human diseases as it is implicated in the development of cancer, neural tube defects as well as stunting in children. Although authorities may set maximum levels, these regulations are not effective in subsistence farming communities. As maize is consumed in large quantities, exposure to mycotoxins will surpass safe levels even where the contamination levels are below the regulated maximum levels. It is clear that the lowering of exposure in these communities requires an integrated approach. Detailed understanding of agricultural practices, mycotoxin occurrence, climate change/weather patterns, human exposure and risk are warranted to guide adequate intervention programmes. Risk communication and creating awareness in affected communities are also critical. A range of biologically based products for control of mycotoxigenic fungi and mycotoxins in maize have been developed and commercialised. Application of these methods is limited due to a lack of infrastructure and resources. Other challenges regarding integration and sustainability of technological and community-based mycotoxin reduction strategies include (i) food security, and (ii) the traditional use of mouldy maize.

show abstract

“…Specifically, these innovative strategies for mycotoxin reduction involved natural essential oils, polyphenols, flavonoid inhibitors, and magnetic materials and nanoparticles . Alberts et al reviewed the integration of some community‐based approaches with recent technological advances, such as biocontrol with non‐toxigenic microbial strains, enzymatic detoxification, and adsorbents, to control mycotoxin production and detoxification . Campagnollo et al reviewed the production and fate of mycotoxin during processing of milk and dairy products, such as yogurt and cheeses, from 1996 until 2016 .…”

Section: Discussionmentioning

confidence: 99%

“…31 Alberts et al reviewed the integration of some community-based approaches with recent technological advances, such as biocontrol with non-toxigenic microbial strains, enzymatic detoxification, and adsorbents, to control mycotoxin production and detoxification. 32 Campagnollo et al reviewed the production and fate of mycotoxin during processing of milk and dairy products, such as yogurt wileyonlinelibrary.com/jsfa and cheeses, from 1996 until 2016. 33 The mycotoxin citrinin is mainly removed by the optimization of fermentation conditions and gene knockout.…”

Section: Discussionmentioning

confidence: 99%

Soybean isoflavones reduce citrinin production by Monascus aurantiacus Li AS3.4384 in liquid state fermentation using different media

et al. 2019

View full text Add to dashboard Cite

BACKGROUND Monascus, a filamentous fungus, produces many bioactive substances. However, in the process of fermentation, Monascus also produces the mycotoxin citrinin. Owing to the presence of citrinin, the safety of Monascus products has been questioned and their wide application limited. Using soybean isoflavones (SI) as exogenous additives, alterations in citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) in different media used for liquid state fermentation were investigated. RESULTS Results showed that the citrinin concentration was 95.98% lower than that of the control group after 16‐days fermentation when 20.0 g L−1 SI were added to rice powder and inorganic salt medium. Citrinin production was reduced by 97.24% after 12‐days fermentation with 10.0 g L−1 SI in starch inorganic salt medium; 82.52% after 20‐days fermentation with 20.0 g L−1 SI in starch peptone medium with high starch content; 45.07% after 14‐days fermentation with 5.0 g L−1 SI in starch peptone medium with low starch content; and 82.21% after 14‐days fermentation with 20.0 g L−1 SI in yeast extract sucrose medium. CONCLUSION The developed method of removing citrinin is simple, safe, and effective, and it can be applied to reduce the citrinin content of Monascus products. © 2019 Society of Chemical Industry

show abstract

Technological and community-based methods to reduce mycotoxin exposure

Cited by 62 publications

References 91 publications

Use of Competitive Filamentous Fungi as an Alternative Approach for Mycotoxin Risk Reduction in Staple Cereals: State of Art and Future Perspectives

Use of Competitive Filamentous Fungi as an Alternative Approach for Mycotoxin Risk Reduction in Staple Cereals: State of Art and Future Perspectives

Rural Subsistence Maize Farming in South Africa: Risk Assessment and Intervention models for Reduction of Exposure to Fumonisin Mycotoxins

Soybean isoflavones reduce citrinin production by Monascus aurantiacus Li AS3.4384 in liquid state fermentation using different media

Contact Info

Product

Resources

About