Khan Rahim, Anwar Farooq, Ghazali Farinazleen Mohamad
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Malaysia.
Institute of Chemistry, University of Sargodha, Sargodha, 40100, Pakistan.
Heliyon. 2024 Mar 23;10(8):e28361. doi: 10.1016/j.heliyon.2024.e28361. eCollection 2024 Apr 30.
Mycotoxins, harmful compounds produced by fungal pathogens, pose a severe threat to food safety and consumer health. Some commonly produced mycotoxins such as aflatoxins, ochratoxin A, fumonisins, trichothecenes, zearalenone, and patulin have serious health implications in humans and animals. Mycotoxin contamination is particularly concerning in regions heavily reliant on staple foods like grains, cereals, and nuts. Preventing mycotoxin contamination is crucial for a sustainable food supply. Chromatographic methods like thin layer chromatography (TLC), gas chromatography (GC), high-performance liquid chromatography (HPLC), and liquid chromatography coupled with a mass spectrometer (LC/MS), are commonly used to detect mycotoxins; however, there is a need for on-site, rapid, and cost-effective detection methods. Currently, enzyme-linked immunosorbent assays (ELISA), lateral flow assays (LFAs), and biosensors are becoming popular analytical tools for rapid detection. Meanwhile, preventing mycotoxin contamination is crucial for food safety and a sustainable food supply. Physical, chemical, and biological approaches have been used to inhibit fungal growth and mycotoxin production. However, new strains resistant to conventional methods have led to the exploration of novel strategies like cold atmospheric plasma (CAP) technology, polyphenols and flavonoids, magnetic materials and nanoparticles, and natural essential oils (NEOs). This paper reviews recent scientific research on mycotoxin toxicity, explores advancements in detecting mycotoxins in various foods, and evaluates the effectiveness of innovative mitigation strategies for controlling and detoxifying mycotoxins.
霉菌毒素是由真菌病原体产生的有害化合物，对食品安全和消费者健康构成严重威胁。一些常见的霉菌毒素，如黄曲霉毒素、赭曲霉毒素A、伏马菌素、单端孢霉烯族毒素、玉米赤霉烯酮和展青霉素，对人类和动物的健康有严重影响。霉菌毒素污染在严重依赖谷物、谷类和坚果等主食的地区尤其令人担忧。预防霉菌毒素污染对于可持续的粮食供应至关重要。薄层色谱法（TLC）、气相色谱法（GC）、高效液相色谱法（HPLC）以及液相色谱-质谱联用（LC/MS）等色谱方法常用于检测霉菌毒素；然而，需要现场快速且经济高效的检测方法。目前，酶联免疫吸附测定法（ELISA）、侧向流动分析法（LFA）和生物传感器正成为快速检测的流行分析工具。同时，预防霉菌毒素污染对于食品安全和可持续的粮食供应至关重要。物理、化学和生物学方法已被用于抑制真菌生长和霉菌毒素产生。然而，对传统方法具有抗性的新菌株促使人们探索诸如冷大气等离子体（CAP）技术、多酚和黄酮类化合物、磁性材料和纳米颗粒以及天然精油（NEOs）等新策略。本文综述了近期关于霉菌毒素毒性的科学研究，探讨了各种食品中霉菌毒素检测的进展，并评估了控制和解毒霉菌毒素的创新缓解策略的有效性。
