Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
LABBELS-Associate Laboratory, 4710-057 Braga, Portugal.
Toxins (Basel). 2022 Mar 3;14(3):188. doi: 10.3390/toxins14030188.
Fungal contamination presents several problems: in humans, health issues arise from infections with opportunistic filamentous fungi and yeast, while in food, fungi cause spoilage and, in particular, in the case of mycotoxigenic fungi, can cause serious health issues. Several types of fatty acids and their derivatives, oxylipins, have been found to have inhibitory effect towards fungal growth and the production of mycotoxins. The use of fatty acids as antifungals could fulfil consumer's requests of more natural and environmentally friendly compounds, while being less likely to promote fungal resistance. In addition, due to their nature, fatty acids are easily used as food additives. In this work, we review the most relevant and recent studies on the antifungal ability of fatty acids. We focused on saturated fatty acids, unsaturated fatty acids, and oxylipins, their different impact on fungal inhibition, their proposed modes of action, and their ability to impair mycotoxin production. Applications of fatty acids as antifungals and their limitations are also addressed.
在人类中，由机会性丝状真菌和酵母引起的感染会引发健康问题，而在食品中，真菌会导致变质，特别是在产毒真菌的情况下，可能会导致严重的健康问题。已经发现几种类型的脂肪酸及其衍生物——氧化脂类，对真菌生长和霉菌毒素的产生具有抑制作用。将脂肪酸用作抗真菌剂可以满足消费者对更天然、更环保化合物的需求，同时不太可能促进真菌耐药性的产生。此外，由于其性质，脂肪酸很容易用作食品添加剂。在这项工作中，我们综述了关于脂肪酸抗真菌能力的最相关和最新研究。我们重点关注饱和脂肪酸、不饱和脂肪酸和氧化脂类，它们对真菌抑制的不同影响、它们的作用模式以及它们抑制霉菌毒素产生的能力。还讨论了脂肪酸作为抗真菌剂的应用及其局限性。
