Toxicological effects of fumonisin B1 in combination with other Fusarium toxins

Corrêa, Jessica Audrey Feijó; Orso, Paloma Bianca; Bordin, Keliani; Hara, Raquel Vaz; Luciano, Fernando Bittencourt

doi:10.1016/j.fct.2018.09.043

Cited by 37 publications

(13 citation statements)

References 147 publications

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“…Also, inappropriate storage conditions (i.e. environments without humidity and temperature control) may favor the growth of Aspergillus species, which can produce other mycotoxins, such as aflatoxins (Feijó Corrêa et al., 2018; Mahuku et al., 2019; Nazareth et al., 2018; Sarrocco & Vannacci, 2018; Silva et al., 2017; Yoo et al., 2018). Their main biological function is the elimination of competitors that would make fungal growth unviable (Garcia‐Cela et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn

Evangelista

Bocate

Meca

et al. 2021

J. Food Process. Preserv.

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In this report, cinnamaldehyde (CIN) and allyl isothiocyanate (AITC) were combined against mycotoxigenic fungi. Minimum inhibitory concentrations (MIC) and interaction between compounds were evaluated in culture media, and gas‐phase inhibition and aflatoxin yield were evaluated in corn. Doses of 0.076, 0.605, and 0.303 mM of AITC, and 0.246, 1.964, and 0.982 mM of CIN were the MIC for Aspergillus parasiticus, Fusarium verticillioides, and Fusarium graminearum, respectively. Together, 0.038 mM of AITC and 0.061 mM of CIN were required to inhibit A. parasiticus; 0.038 and 1.964 mM to F. verticillioides; and 0.076 and 0.246 mM to F. graminearum. In gas‐phase, 0.62, 0.47, and 0.23 μl/L (1:5 AITC:CIN) inhibited A. parasiticus, F. verticillioides, and F. graminearum in Petri dishes, respectively. In corn, 300 μl/L (1:5 AITC:CIN) reduced the fungal population below the detection limit. The use of AITC + CIN significantly reduced aflatoxins production. Therefore, these compounds may be an alternative to avoid contamination. Novelty impact statement AITC and CIN may be used against contamination of mycotoxigenic fungi, and they have the potential to inhibit aflatoxins production. AITC is very pungent and the combination with CIN can mask the strong odor of the former compound. Therefore, these compounds can be combined to reduce production losses.

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Section: Introductionmentioning

confidence: 99%

Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn

Evangelista

Bocate

Meca

et al. 2021

J. Food Process. Preserv.

Self Cite

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“…In silico approaches can broaden the understanding of toxicological impacts (Dellafiora, Dall'Asta, & Galaverna, 2018). A particular challenge is furthermore the combined action of multiple mycotoxins (see also Feijó Corrêa, Orso, Bordin, Hara, & Luciano, 2018; Fernández‐Blanco, Elmo, Waldner, & Ruiz, 2018).…”

Section: Implications and Recommendationsmentioning

confidence: 99%

The fate of mycotoxins during secondary food processing of maize for human consumption

Schaarschmidt

Fauhl-Hassek

2020

Comp Rev Food Sci Food Safe

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Mycotoxins are naturally occurring fungal metabolites that are associated with health hazards and are widespread in cereals including maize. The most common mycotoxins in maize that occur at relatively high levels are fumonisins (FBs), zearalenone, and aflatoxins; furthermore, other mycotoxins such as deoxynivalenol and ochratoxin A are frequently present in maize. For these toxins, maximum levels are laid down in the European Union (EU) for maize raw materials and maize‐based foods. The current review article gives a comprehensive overview on the different mycotoxins (including mycotoxins not regulated by EU law) and their fate during secondary processing of maize, based on the data published in the scientific literature. Furthermore, potential compliance with the EU maximum levels is discussed where appropriate. In general, secondary processing can impact mycotoxins in various ways. Besides changes in mycotoxin levels due to fractionation, dilution, and/or concentration, mycotoxins can be affected in their chemical structure (causing degradation or modification) or be released from or bound to matrix components. In the current review, a special focus is set on the effect on mycotoxins caused by different heat treatments, namely, baking, roasting, frying, (pressure) cooking, and extrusion cooking. Production processes involving multiple heat treatments are exemplified with the cornflakes production. For that, potential compliance with FB maximum levels was assessed. Moreover, effects of fermentation of maize matrices and production of maize germ oil are covered by this review.

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“…The toxins are linked with several health issues like cancer of the esophagus as evident from different regions of the world. Fumonisins are a very sensitive issue all around the world, which occur in Europe (51%) and Asia (85%) [13]. The occurrence of fumonisins with other related toxins in feed and food is reported in various countries like Argentina [14], Brazil [15], China [16], Italy [17], Portugal [18], Spain [19], Tanzania [20], and Thailand [21].…”

Section: Introductionmentioning

confidence: 99%

Fumonisins: Impact on Agriculture, Food, and Human Health and their Management Strategies

Kamle

Mahato

Devi³

et al. 2019

Toxins

190

119

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The fumonisins producing fungi, Fusarium spp., are ubiquitous in nature and contaminate several food matrices that pose detrimental health hazards on humans as well as on animals. This has necessitated profound research for the control and management of the toxins to guarantee better health of consumers. This review highlights the chemistry and biosynthesis process of the fumonisins, their occurrence, effect on agriculture and food, along with their associated health issues. In addition, the focus has been put on the detection and management of fumonisins to ensure safe and healthy food. The main focus of the review is to provide insights to the readers regarding their health-associated food consumption and possible outbreaks. Furthermore, the consumers’ knowledge and an attempt will ensure food safety and security and the farmers’ knowledge for healthy agricultural practices, processing, and management, important to reduce the mycotoxin outbreaks due to fumonisins.

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Toxicological effects of fumonisin B1 in combination with other Fusarium toxins

Cited by 37 publications

References 147 publications

Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn

Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn

The fate of mycotoxins during secondary food processing of maize for human consumption

Fumonisins: Impact on Agriculture, Food, and Human Health and their Management Strategies

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