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Literature DB >> 30772433

Review: Biotechnology of mycotoxins detoxification using microorganisms and enzymes.

Fadia Ben Taheur¹, Bochra Kouidhi², Yasir Mohammed A Al Qurashi³, Jalila Ben Salah-Abbès⁴, Kamel Chaieb¹.

Abstract

Mycotoxins are secondary metabolites produced by various toxigenic fungi belonging to the genera Aspergillus, Fusarium and Penicillium. They have mutagenic, teratogenic, carcinogenic, immunosuppressive and endocrine disrupting effects on both humans and animals. The ubiquitous occurrence and heat stability of these mycotoxins during food and feed processing pose serious health problems in human and animals. Therefore successful biotechnological detoxification tools are in great demand. Recently, the use of bacteria, yeast, moulds and enzymes to mitigate/bind or biodegrade various mycotoxins is a novel strategy used for mycotoxins removal. In this review, recent development in biological control of mycotoxins removal and detoxification will be discussed.

Entities: Disease Species

Keywords: Bacteria; Binding; Detoxification; Enzymes; Fungi; Mycotoxins; Yeast

Mesh：

Substances：
Mycotoxins

Year: 2019 PMID： 30772433 DOI： 10.1016/j.toxicon.2019.02.001

Source DB: PubMed Journal: Toxicon ISSN： 0041-0101 Impact factor: 3.033

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Cited

27 in total

Review 1. Toxicity and preventive approaches of Fusarium derived mycotoxins using lactic acid bacteria: state of the art.

Authors: Vishwambar D Navale; KoteswaraRao Vamkudoth
Journal: Biotechnol Lett Date: 2022-08-25 Impact factor: 2.716

2. Protective effects of dietary Kefir against aflatoxin B1-induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus.

Authors: Fadia Ben Taheur; Chalbia Mansour; Sondes Mechri; Houcine Laaouar; Sihem Safta Skhiri; Mohamed Bouricha; Bassem Jaouadi; Ridha Mzoughi; Nacim Zouari
Journal: Food Sci Nutr Date: 2022-03-29 Impact factor: 3.553

Review 3. Role of Lactic Acid Bacteria in Food Preservation and Safety.

Authors: Agnieszka Zapaśnik; Barbara Sokołowska; Marcin Bryła
Journal: Foods Date: 2022-04-28

Review 4. RES transformation for biosynthesis and detoxification.

Authors: Jin-Quan Huang; Jia-Ling Lin; Xiao-Xiang Guo; Xiu Tian; Ye Tian; Xiao-Xia Shangguan; Ling-Jian Wang; Xin Fang; Xiao-Ya Chen
Journal: Sci China Life Sci Date: 2020-06-08 Impact factor: 6.038

5. Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B₁, Ochratoxin A, and Zearalenone in vitro.

Authors: Cleide Oliveira de Almeida Møller; Luisa Freire; Roice Eliana Rosim; Larissa Pereira Margalho; Celso Fasura Balthazar; Larissa Tuanny Franco; Anderson de Souza Sant'Ana; Carlos Humberto Corassin; Fergal Patrick Rattray; Carlos Augusto Fernandes de Oliveira
Journal: Front Microbiol Date: 2021-04-22 Impact factor: 5.640

Review: Biotechnology of mycotoxins detoxification using microorganisms and enzymes.

Review 1. Toxicity and preventive approaches of Fusarium derived mycotoxins using lactic acid bacteria: state of the art.

2. Protective effects of dietary Kefir against aflatoxin B1-induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus.

Review 3. Role of Lactic Acid Bacteria in Food Preservation and Safety.

Review 4. RES transformation for biosynthesis and detoxification.

5. Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B₁, Ochratoxin A, and Zearalenone in vitro.

Review 6. Mycotoxins Biocontrol Methods for Healthier Crops and Stored Products.

Review 7. Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds.

Review 8. Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods.

Review 9. Aflatoxins: History, Significant Milestones, Recent Data on Their Toxicity and Ways to Mitigation.

10. Enzymatic Degradation of Multiple Major Mycotoxins by Dye-Decolorizing Peroxidase from Bacillus subtilis.

Review: Biotechnology of mycotoxins detoxification using microorganisms and enzymes.

Review 1. Toxicity and preventive approaches of Fusarium derived mycotoxins using lactic acid bacteria: state of the art.

2. Protective effects of dietary Kefir against aflatoxin B1-induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus.

Review 3. Role of Lactic Acid Bacteria in Food Preservation and Safety.

Review 4. RES transformation for biosynthesis and detoxification.

5. Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B1, Ochratoxin A, and Zearalenone in vitro.

Review 6. Mycotoxins Biocontrol Methods for Healthier Crops and Stored Products.

Review 7. Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds.

Review 8. Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods.

Review 9. Aflatoxins: History, Significant Milestones, Recent Data on Their Toxicity and Ways to Mitigation.

10. Enzymatic Degradation of Multiple Major Mycotoxins by Dye-Decolorizing Peroxidase from Bacillus subtilis.

5. Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B₁, Ochratoxin A, and Zearalenone in vitro.