Recent Research on Fusarium Mycotoxins in Maize-A Review

被引：27
|
作者：
Bryla, Marcin [1 ]
Pierzgalski, Adam [1 ]
Zapasnik, Agnieszka [2 ]
Uwineza, Pascaline Aimee [3 ]
Ksieniewicz-Wozniak, Edyta [1 ]
Modrzewska, Marta [1 ]
Waskiewicz, Agnieszka [3 ]
机构：
[1] Waclaw Dabrowski Inst Agr & Food Biotechnol State, Dept Food Safety & Chem Anal, PL-02532 Warsaw, Poland
[2] Waclaw Dabrowski Inst Agr & Food Biotechnol State, Dept Microbiol, Rakowiecka 36, PL-02532 Warsaw, Poland
[3] Poznan Univ Life Sci, Dept Chem, Wojska Polskiego 75, PL-60625 Poznan, Poland
来源：
FOODS | 2022年 / 11卷 / 21期
关键词：
mycotoxins; classification; Fusarium; maize; occurrence; biological methods; toxicology; detoxification; modified mycotoxins; LACTIC-ACID BACTERIA; IN-VITRO; FUMONISIN B-1; MASKED FORMS; ASPERGILLUS-FLAVUS; TRICHODERMA SPP; OXIDATIVE STRESS; GENE-EXPRESSION; ESSENTIAL OILS; ANIMAL FEED;
D O I：
10.3390/foods11213465
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Maize (Zea mays L.) is one of the most susceptible crops to pathogenic fungal infections, and in particular to the Fusarium species. Secondary metabolites of Fusarium spp.-mycotoxins are not only phytotoxic, but also harmful to humans and animals. They can cause acute or chronic diseases with various toxic effects. The European Union member states apply standards and legal regulations on the permissible levels of mycotoxins in food and feed. This review summarises the most recent knowledge on the occurrence of toxic secondary metabolites of Fusarium in maize, taking into account modified forms of mycotoxins, the progress in research related to the health effects of consuming food or feed contaminated with mycotoxins, and also the development of biological methods for limiting and/or eliminating the presence of the same in the food chain and in compound feed.
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收藏
页数：32
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