Toxicological interactions between mycotoxins from ubiquitous fungi: Impact on hepatic and intestinal human epithelial cells

Sobral, M. Madalena C.; Faria, Miguel A.; Cunha, Sara C.; Ferreira, Isabel M. P. L. V. O.

doi:10.1016/j.chemosphere.2018.03.122

Cited by 68 publications

(42 citation statements)

References 68 publications

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“…Furthermore, rainbow trout appear to be more sensitive to DON than Nile tilapia (Hooft et al 2019). Generally, interactions of mycotoxins may have antagonistic, agonistic and synergistic characteristics (Sobral et al 2018). As a consequence, if several mycotoxins occur in the diet, the observed effects on the treated animals cannot be assigned to the presence and action of a single mycotoxin in this mixture, since the effects of different mycotoxins in these experiments might be too unspecific or overlapping with each other.…”

Section: Uncertaintiesmentioning

confidence: 97%

Risk assessment for mycotoxin contamination in fish feeds in Europe

Pietsch

2019

Mycotoxin Res

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Mycotoxins are difficult to monitor continuously, and a tool to assess the risk would help to judge if there is a particular risk due to the inclusion of certain feed ingredients. For this, the toxin contents of 97 commercial fish feeds have been estimated, and the most prominent toxins in fish feed are calculated to be deoxynivalenol, zearalenone, fumonisins and enniatins. These pose a risk to fish well-being, as can be calculated by the Bayesian models for determining the critical concentrations 5% (CC5) for the different toxins. Besides fishmeal, wheat, soybean products and corn are regularly used as fish feed ingredients. The calculated scenarios show that fish are at high risk of toxin contamination if feed ingredients of low quality are chosen for feed production. Due to this, specific maximum allowable levels for several mycotoxins in fish feeds should be established.

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Section: Uncertaintiesmentioning

confidence: 97%

Risk assessment for mycotoxin contamination in fish feeds in Europe

Pietsch

2019

Mycotoxin Res

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“…They may cause cardiotoxicity, central nervous system disorders, gastrointestinal tract damage, nephrotoxicity, and hepatotoxicity. The mechanisms of mycotoxin toxicity have been studied for many years [ 4 , 5 , 6 , 7 , 8 , 9 ]. Currently, there are about 500 species of mycotoxins and it is estimated that another 1000 have yet to be discovered.…”

Section: Introductionmentioning

confidence: 99%

Nanoparticles as a Solution for Eliminating the Risk of Mycotoxins

et al. 2018

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Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi. The occurrence of mycotoxins in food and feed causes negative health impacts on both humans and animals. Clay binders, yeast cell walls, or antioxidant additives are the most widely used products for mycotoxin elimination to reduce their impact. Although conventional methods are constantly improving, current research trends are looking for innovative solutions. Nanotechnology approaches seem to be a promising, effective, and low-cost way to minimize the health effects of mycotoxins. This review aims to shed light on the critical knowledge gap in mycotoxin elimination by nanotechnology. There are three main strategies: mold inhibition, mycotoxin adsorption, and reducing the toxic effect via nanoparticles. One of the most promising methods is the use of carbon-based nanomaterials. Graphene has been shown to have a huge surface and high binding capacity for mycotoxins. Attention has also been drawn to polymeric nanoparticles; they could substitute adsorbents or enclose any substance, which would improve the health status of the organism. In light of these findings, this review gives new insights into possible future research that might overcome challenges associated with nanotechnology utilization for mycotoxin elimination from agricultural products.

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“…The co-occurrence of toxic compounds in feed and food is of increasing interest in the scientific community [29][30][31]. The knowledge available is still limited, but it suggests synergistic effects of mycotoxin mixtures, with an impact on consumer health possibly more severe compared to the addition of single mycotoxin effects [32,33].…”

Section: Discussionmentioning

confidence: 99%

Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

2020

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No information is available in the literature about the influence of temperature (T) on Penicillium and Aspergillus spp. growth and mycotoxin production on cheese rinds. The aim of this work was to: (i) study fungal ecology on cheese in terms of T requirements, focusing on the partitioning of mycotoxins between the rind and mycelium; and (ii) validate predictive models previously developed by in vitro trials. Grana cheese rind blocks were inoculated with A. versicolor, P. crustosum, P. nordicum, P. roqueforti, and P. verrucosum, incubated at different T regimes (10–30 °C, step 5 °C) and after 14 days the production of mycotoxins (ochratoxin A (OTA); sterigmatocystin (STC); roquefortine C (ROQ-C), mycophenolic acid (MPA), Pr toxin (PR-Tox), citrinin (CIT), cyclopiazonic acid (CPA)) was quantified. All the fungi grew optimally around 15–25 °C and produced the expected mycotoxins (except MPA, Pr-Tox, and CIT). The majority of the mycotoxins produced remained in the mycelium (~90%) in three out of five fungal species (P. crustosum, P. nordicum, and P. roqueforti); the opposite occurred for A. versicolor and P. verrucosum with 71% and 58% of STC and OTA detected in cheese rind, respectively. Available predictive models fitted fungal growth on the cheese rind well, but validation was not possible for mycotoxins because they were produced in a very narrow T range.

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Toxicological interactions between mycotoxins from ubiquitous fungi: Impact on hepatic and intestinal human epithelial cells

Cited by 68 publications

References 68 publications

Risk assessment for mycotoxin contamination in fish feeds in Europe

Risk assessment for mycotoxin contamination in fish feeds in Europe

Nanoparticles as a Solution for Eliminating the Risk of Mycotoxins

Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

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