Smaoui Slim, Agriopoulou Sofia, D'Amore Teresa, Tavares Loleny, Mousavi Khaneghah Amin
Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia.
Department of Food Science and Technology, University of the Peloponnese, Antikalamos, Kalamata, Greece.
Crit Rev Food Sci Nutr. 2023;63(32):11125-11152. doi: 10.1080/10408398.2022.2087594. Epub 2022 Jun 16.
Global crop and food contamination with mycotoxins are one of the primary worldwide concerns, while there are several restrictions regarding approaching conventional physical and chemical mycotoxins decontamination methods due to nutrition loss, sensory attribute reduction in foods, chemical residual, inconvenient operation, high cost of equipment, and high energy consumption of some methods. In this regard, the overarching challenges of mycotoxin contamination in food and food crops require the development of biological decontamination strategies. Using certain lactic acid bacteria (LAB) as generally recognized safe (GRAS) compounds is one of the most effective alternatives due to their potential to release antifungal metabolites against various fungal factors species. This review highlights the potential applications of LAB as biodetoxificant agents and summarizes their decontamination activities against growth and mycotoxins released into food/feed. Firstly, the occurrence of and the instrumental and bioanalytical methods for the analysis of mycotoxins were in-depth discussed. Upgraded knowledge on the biosynthesis pathway of mycotoxins produced by offers new insightful ideas clarifying the function of these secondary metabolites. Moreover, the characterization of LAB metabolites and their impact on the decontamination of the mycotoxin from besides the main mechanisms of mycotoxin decontamination, are covered. While the thematic growth inhibition of and decontamination of their mycotoxin by LAB is very complex, approaching certain lactic acid bacteria (LAB) is worth deeper investigations.
全球农作物和食品受霉菌毒素污染是全球主要关注的问题之一，然而，由于营养损失、食品感官特性降低、化学残留、操作不便、设备成本高以及某些方法能耗大等原因，传统的物理和化学霉菌毒素去污方法受到多种限制。在这方面，食品和粮食作物中霉菌毒素污染的总体挑战需要开发生物去污策略。使用某些被普遍认为安全（GRAS）的乳酸菌（LAB）是最有效的替代方法之一，因为它们有释放抗真菌代谢产物以对抗各种真菌种类的潜力。本综述强调了乳酸菌作为生物解毒剂的潜在应用，并总结了它们对食品/饲料中霉菌生长和霉菌毒素释放的去污活性。首先，深入讨论了霉菌毒素的发生情况以及分析霉菌毒素的仪器和生物分析方法。关于霉菌产生霉菌毒素的生物合成途径的最新知识提供了新的深刻见解，有助于阐明这些次生代谢产物的功能。此外，还涵盖了乳酸菌代谢产物的特性及其对霉菌毒素去污的影响，以及霉菌毒素去污的主要机制。虽然乳酸菌对霉菌生长的抑制作用及其霉菌毒素的去污作用非常复杂，但研究某些乳酸菌仍值得深入探讨。
