Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China.
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China.
Crit Rev Food Sci Nutr. 2024;64(29):10626-10642. doi: 10.1080/10408398.2023.2227260. Epub 2023 Jun 26.
Mycotoxins, secondary metabolites produced by mycotoxigenic fungi, are a major problem affecting food safety and security, because of their adverse health effects, their socio-economic impact and the difficulty of degradation or removal by conventional food processing methods. Plant-sourced natural products are a novel and effective control method for fungal infestation and mycotoxin production, with the advantages of biodegradability and acceptability for food use. However, development of resistance, low and inconsistent efficacy, and a limited range of antifungal activities hinder the effective application of single plant natural products for controlling mycotoxin contamination. To overcome these limitations, combinations of plant natural products have been tested extensively and found to increase efficacy, often synergistically. However, this extensive and promising research area has seen little development of practical applications. This review aims to provide up-to-date information on the antifungal, anti-mycotoxigenic and synergistic effects of combinations of plant natural products, as well as their mechanisms of action, to provide a reference source for future research and encourage application development.
真菌毒素是由产毒真菌产生的次生代谢物，是影响食品安全和保障的一个主要问题，因为它们会对健康产生不利影响、造成社会经济影响，而且常规的食品加工方法难以降解或去除它们。植物源天然产物是一种控制真菌侵染和真菌毒素产生的新颖而有效的方法，具有可生物降解性和可接受性的优点，可用于食品。然而，抗药性的发展、低效率和不一致、以及有限的抗真菌活性范围阻碍了单一植物天然产物有效控制真菌毒素污染的应用。为了克服这些限制，已广泛测试并发现组合使用植物天然产物可提高功效，通常具有协同作用。然而，在这个广泛而有前景的研究领域，实际应用的发展却很少。本文旨在提供关于植物天然产物组合的抗真菌、抗产毒和协同作用的最新信息，以及它们的作用机制，为未来的研究提供参考资料，并鼓励应用的发展。
