Department of Chemistry, University of Coimbra, P-3004-535, Coimbra, Portugal.
Agri-Food Safety and One Health Agency (AFS1HA), Yaounde, Cameroon.
Mycotoxin Res. 2024 Nov;40(4):519-534. doi: 10.1007/s12550-024-00562-1. Epub 2024 Sep 14.
Mycotoxins, secondary metabolites produced by various fungi, pose a significant threat to food and feed safety worldwide due to their toxic effects on human and animal health. Traditional methods of mycotoxin management often involve chemical treatments, which may raise concerns about residual toxicity and environmental impact. In recent years, there has been growing interest in exploring natural alternatives for preventing mycotoxin contamination and detoxification. This review provides an overview of the current research on the use of natural products for mitigating mycotoxin risks in food and feed. It encompasses a wide range of natural sources, including plant-derived compounds, microbial agents, and enzymatic control. The mechanisms underlying the efficacy of these natural products in inhibiting mycotoxin synthesis, adsorbing mycotoxins, or enhancing detoxification processes are discussed. Challenges and future directions in the development and application of natural products for mycotoxin management are also addressed. Overall, this review highlights the promising role of natural products as sustainable and eco-friendly alternatives for combating mycotoxin contamination in the food and feed supply chain.
真菌产生的次生代谢物——霉菌毒素，对人类和动物健康具有毒性作用，对全球的食物和饲料安全构成了重大威胁。传统的霉菌毒素管理方法通常涉及化学处理，但这可能会引起人们对残留毒性和环境影响的担忧。近年来，人们越来越关注探索天然替代品，以防止霉菌毒素污染和解毒。本综述概述了当前利用天然产物减轻食物和饲料中霉菌毒素风险的研究。它涵盖了广泛的天然来源，包括植物衍生化合物、微生物制剂和酶控制。讨论了这些天然产物在抑制霉菌毒素合成、吸附霉菌毒素或增强解毒过程方面的功效的作用机制。还讨论了天然产物在霉菌毒素管理方面的开发和应用所面临的挑战和未来方向。总的来说，本综述强调了天然产物作为可持续和环保替代品的有前途的作用，可用于对抗食物和饲料供应链中的霉菌毒素污染。
