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 43 publications

(10 citation statements)

References 206 publications

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“…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

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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.

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Section: Discussionmentioning

confidence: 99%

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

et al. 2021

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“…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

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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.

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“…Mycotoxins, which are secondary metabolites produced by many fungi, can be detrimental to both human and animal's health when ingested through contaminated food [1][2][3][4][5][6]. The contamination of crops and their processed products is a major public health and economic concern.…”

Section: Introductionmentioning

confidence: 99%

Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies

Kumar

Mahato

Gupta

et al. 2022

Toxins

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Mycotoxins are secondary metabolites produced by fungi that infect a wide range of foods worldwide. Nivalenol (NIV), a type B trichothecene produced by numerous Fusarium species, has the ability to infect a variety of foods both in the field and during post-harvest handling and management. NIV is frequently found in cereal and cereal-based goods, and its strong cytotoxicity poses major concerns for both human and animal health. To address these issues, this review briefly overviews the sources, occurrence, chemistry and biosynthesis of NIV. Additionally, a brief overview of several sophisticated detection and management techniques is included, along with the implications of processing and environmental factors on the formation of NIV. This review’s main goal is to offer trustworthy and current information on NIV as a mycotoxin concern in foods, with potential mitigation measures to assure food safety and security.

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

Cited by 43 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

Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies

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