Article
Food Science & Technology
Eva M. Mateo, Andrea Tarazona, Rosa Aznar, Fernando Mateo
Summary: The occurrence of fungi and mycotoxins in foods is a serious global problem. This study aimed to assess the antifungal activity of selected lactic acid bacteria (LAB) strains against the main toxigenic Fusarium spp. isolated from cereals. Various machine learning (ML) algorithms were applied to develop models for predicting fungal growth inhibition caused by the LAB strains, and the ability of the LAB strains to reduce mycotoxin production was studied using UPLC-MS/MS.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Agronomy
Siti Nur Ezzati Yazid, Wan Jing Ng, Jinap Selamat, Siti Izera Ismail, Nik Iskandar Putra Samsudin
Summary: Malaysia has started cultivating grain corn locally to reduce import dependency for animal feed industries. Fungal isolates were collected from two pioneer grain corn farms, revealing a predominance of Fusarium verticillioides, with several other fungal species present, some of which could produce mycotoxins in vitro. This research provides a baseline for further studies on fungal contamination and mycotoxin accumulation in Malaysian grain corn agroecosystems.
Review
Plant Sciences
Gary P. Munkvold, Robert H. Proctor, Antonio Moretti
Summary: Fusarium is a significant genus of plant-pathogenic fungi and one of the most important mycotoxin-producing genera in the world. Understanding the mycotoxin potential of individual species is crucial for assessing toxicological risks, but efforts to summarize mycotoxin production have been complicated by various classification systems.
ANNUAL REVIEW OF PHYTOPATHOLOGY, VOL 59, 2021
(2021)
Article
Chemistry, Multidisciplinary
Alina Mihalcea, Sonia Amariei
Summary: Crops can be contaminated by fungi producing mycotoxins, with over 400 different mycotoxins described so far. This study evaluates the prevalence of mycotoxins in corn and corn-derived products in Romania. Fumonisins were found to be the most prevalent mycotoxin, while zearalenone had the lowest presence. The levels of these mycotoxins were within the legal limits.
APPLIED SCIENCES-BASEL
(2022)
Article
Agronomy
Piotr Ochodzki, Adriana Twardawska, Halina Wisniewska, Tomasz Goral
Summary: The study identified winter wheat lines with low levels of head infection and kernel damage as well as low levels of grain contamination with mycotoxins.
Article
Agronomy
Tomasz Goral, Halina Wisniewska, Piotr Ochodzki, Adriana Twardawska, Dorota Walentyn-Goral
Summary: The study identified triticale lines with resistance to Fusarium head blight that combine low head infection with low toxin contamination. Triticale was found to be more resistant to head infection compared to wheat.
Article
Food Science & Technology
Michelangelo Pascale, Antonio F. Logrieco, Vincenzo Lippolis, Annalisa De Girolamo, Salvatore Cervellieri, Veronica M. T. Lattanzio, Biancamaria Ciasca, Anna Vega, Mareike Reichel, Matthias Graeber, Katarina Slettengren
Summary: This study evaluated the effectiveness of grain cleaning in reducing levels of co-occurring Fusarium toxins in maize at an industrial scale using mechanical and/or optical sorting technologies. Results showed that grain cleaning can significantly reduce contamination levels of DON, ZEA, and FBs in maize, with reduction rates of up to 2670%.
Article
Chemistry, Analytical
Ines Jedidi, Eva M. Mateo, Patricia Marin, Misericordia Jimenez, Salem Said, Maria T. Gonzalez-Jaen
Summary: This study detected the presence of fumonisins, trichothecenes, and ZEN, along with their potentially producing Fusarium species in wheat, barley, and maize in Tunisia. The high levels of fumonisins in cereals, especially maize, underscore the importance of controlling and regulating these mycotoxins for food safety.
JOURNAL OF AOAC INTERNATIONAL
(2021)
Review
Food Science & Technology
Shabir Ahmad Mir, B. N. Dar, Manzoor Ahmad Shah, Sajad Ahmad Sofi, Afshan Mumtaz Hamdani, Carlos A. F. Oliveira, Motahareh Hashemi Moosavi, Amin Mousavi Khaneghah, Anderson S. Sant'Ana
Summary: Emerging decontamination technologies play a crucial role in addressing the demand for high quality and safe food products, with novel techniques developed to meet industry needs and overcome limitations of conventional methods. These new technologies vary in efficiency but can effectively reduce mycotoxins in food products.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Food Science & Technology
Valentina Scarpino, Francesca Vanara, Michael Sulyok, Rudolf Krska, Massimo Blandino
Summary: The study investigated the co-occurrence of various mycotoxins and fungal metabolites in maize food products and their fate during the dry-milling process. It was found that grain cleaning significantly reduced fungal metabolites, with different maize products showing varying levels of contamination.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Sabrina Locatelli, Valentina Scarpino, Chiara Lanzanova, Elio Romano, Amedeo Reyneri
Summary: This study investigated the occurrence of regulated mycotoxins in maize grain samples from Italy over an 11-year period and explored the impact of different fungal species and meteorological conditions on mycotoxin contamination.
Article
Plant Sciences
Ana Cao, Noemi Gesteiro, Rogelio Santiago, Rosa Ana Malvar, Ana Butron
Summary: Fusarium verticillioides is a threat to maize production due to its ability to infect maize kernel and produce fumonisins. Metabolic studies were conducted to uncover pathways involved in maize resistance to Fusarium ear rot and fumonisin contamination. Differences in membrane lipid homeostasis, methionine metabolism, and indolacetic acid conjugation were found to be relevant in distinguishing between resistant and susceptible inbreds. Specific metabolites such as spermidine and isoquinoline showed potential as indirect selection traits for improving resistance to Fusarium ear rot and reducing fumonisin accumulation.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Plant Sciences
Ana Cao, Maria de la Fuente, Noemi Gesteiro, Rogelio Santiago, Rosa Ana Malvar, Ana Butron
Summary: In this study, QTLs and bulk-segregant RNA-seq approaches were used to identify genomic regions and pathways associated with resistance to Fusarium ear rot and fumonisin accumulation in maize kernels. The study found several genomic regions related to resistance and/or reduced fumonisin levels, as well as differentially expressed genes involved in metabolic processes, signaling, cell division, secondary metabolism, and defense. Candidate genes involved in resistance and/or reduced fumonisin accumulation were also identified. These findings provide insights into the mechanisms of resistance to Fusarium ear rot and fumonisin accumulation in maize.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Renata Belisario, Alison E. Robertson, Lisa J. Vaillancourt
Summary: Anthracnose stalk rot (ASR) of maize causes significant economic losses annually in the United States. Current management strategies focus on host resistance and reducing plant stressors. Future management may rely more heavily on host resistance, though effective sources are limited.
Article
Food Science & Technology
Elizabet Janic Hajnal, Jovana Kos, Bojana Radic, Mislav Anic, Radmila Radovic, Nina Kudumija, Ana Vulic, Sanja Dekic, Jelka Pleadin
Summary: Ongoing climate change affects the susceptibility of plants to mycotoxigenic fungi and increases the presence of mycotoxins. This study focused on the impact of weather parameters on the occurrence of Fusarium mycotoxins in maize samples from Serbia and Croatia. The results showed that the frequency and contamination level of these mycotoxins varied by year of production and were influenced by weather conditions. FUMs were found to be the most common contaminants in maize from both countries, while DON and ZEN contamination was highest in 2014 due to extreme precipitation.