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
Plant Sciences
Laura Righetti, Chiara Dall'Asta, Luigi Lucini, Paola Battilani
Summary: The study found that under the same environmental conditions, there was higher activation of lipid signaling systems in hybrid H22 compared to H21, suggesting that less susceptible hybrids may have other pathways to limit fumonisin B accumulation. The results highlight the crucial role of oxylipin and sphingolipid signaling in modulating the complex maize response to F. verticillioides infection.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Food Science & Technology
Victor Kagot, Marthe De Boevre, Sofie Landschoot, George Obiero, Sheila Okoth, Sarah De Saeger
Summary: This study assessed the levels of mycotoxins in maize from Kenyan households and compared different varieties for their susceptibility to mycotoxin contamination. The findings revealed the presence of multiple mycotoxins in Kenyan maize, most of which are not regulated in the country. It was also observed that local open-pollinated maize varieties showed higher resistance to mycotoxin contamination.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Food Science & Technology
Aldrey Nathalia Ribeiro Correa, Cristiano Dietrich Ferreira
Summary: This article introduces the regulations and maximum tolerated limits for mycotoxins in Brazil, and discusses the findings of recent studies indicating that several grains intended for human consumption in Brazil exceed the mycotoxins limits. The co-occurrence of mycotoxins in different grains grown in Brazil is also addressed.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Plant Sciences
Trang Minh Tran, Maarten Ameye, Frank Devlieghere, Sarah De Saeger, Mia Eeckhout, Kris Audenaert
Summary: This study demonstrates the biocontrol efficacy of Streptomyces rhizobacterial strain ST03 against F. verticillioides, showing its ability to suppress fungal growth and fumonisin production while promoting plant growth. ST03 also influences plant hormone and defense-related gene expression to inhibit the pathogen, highlighting its potential as a biocontrol and growth-promoting candidate for Fusarium ear rot.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Environmental Sciences
Elodie Lassallette, Pi Nyvall Collen, Philippe Guerre
Summary: This study investigated the effects of the mycotoxin fumonisins on different types of sphingolipids. The results showed that fumonisins had significant effects on m18:0, m18:1, d18:2, and corresponding ceramides, while the t18:0 forms were less affected. In addition, d18:1 and d18:0 sphingolipids were important variables for explaining the grouping of chickens fed with fumonisins, while other sphingolipids did not have an effect. The C22-C24:C16 ratios may have potential as biomarkers, but further study is needed.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2023)
Article
Food Science & Technology
Patrick G. Telmer, Megan J. Kelman, Justin B. Renaud, Mark W. Sumarah, Christopher P. Garnham
Summary: This study reported an amine oxidase (AnFAO) from a fumonisin-producing Aspergillus niger strain, which can reduce the concentrations of intact fumonisins in maize and maize products. The researchers found that AnFAO effectively deaminated fumonisins in milled maize flour, whole kernel maize, and dried distillers' grains with solubles (DDGS). They also engineered the yeast Pichia pastoris to produce functional AnFAO in both secreted and intracellular forms. These results support the further development and application of AnFAO as a promising tool to remediate fumonisin-contaminated maize and maize products.
Article
Food Science & Technology
Buket Er Demirhan, Burak Demirhan
Summary: The study analyzed 85 cereal-based baby foods with or without milk for mycotoxins, TAMB, and Enterobacteriaceae contamination. At least one mycotoxin was found in 69.41% of the samples, with STE and HT-2 being the most frequently detected. AFM1 was not detected in any baby foods with milk. TAMB and Enterobacteriaceae were isolated from 30.59% and 10.59% of the samples, respectively. The mycotoxin levels in the analyzed samples were compliant with the Turkish Food Codex.
Article
Food Science & Technology
Sylvanus Odjo, Amos Emitati Alakonya, Aldo Rosales-Nolasco, Aide L. Molina, Carlos Munoz, Natalia Palacios-Rojas
Summary: This article discusses the issues of fungal infestation and mycotoxin contamination on maize and other crops in Mexico and Central America. It emphasizes the pre- and post-harvest strategies for maize production and the importance of processing methods in reducing mycotoxin contamination.
Article
Food Science & Technology
D. Tardieu, A. Travel, C. Le Bourhis, J-P Metayer, A. Mika, D. Cleva, C. Boissieu, P. Guerre
Summary: The study found that alpha-zearalanol (alpha-ZOL) and FB1 were the most abundant metabolites in the livers of turkeys and chickens, and their concentrations decreased over time. The concentration of FB1 in turkeys and chickens decreased linearly with time, while the concentration of alpha-ZOL decreased exponentially.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Review
Chemistry, Multidisciplinary
Yordin D. Ocampo-Acuna, Enrique Salazar-Rios, M. Angeles Ramirez-Cisneros, Maria Yolanda Rios
Summary: This article provides a compilation of liquid chromatography methods for the analysis of fumonisins. It categorizes the methods based on the matrix, analytes, instrument, and method conditions, and discusses their application in various matrices such as food, beverages, and biological samples. The review also includes information on legislation, extraction, cleanup methods, derivatization procedures, and limits of detection and quantification for fumonisins.
ARABIAN JOURNAL OF CHEMISTRY
(2023)
Article
Food Science & Technology
Pierre Schambri, Sophie Brunet, Jean-Denis Bailly, Didier Kleiber, Cecile Levasseur-Garcia
Summary: This study investigates the effects of different popcorn processing methods on mycotoxin levels, showing that hot oil popping significantly reduces levels of fumonisins and deoxynivalenol. Hot oil popping provides the most important reduction for both types of popcorn, with an average reduction of 98% for fumonisins and 58% for deoxynivalenol.
Article
Food Science & Technology
Smigic Nada, Tomic Nikola, Udovicki Bozidar, Djekic Ilija, Rajkovic Andreja
Summary: This study evaluates food safety management systems for wheat and maize and their derived products, and suggests prevention and practical intervention measures for storage and processing. The findings highlight the importance of combining traditional production steps with different intervention strategies to control mycotoxins in the final food products.
Article
Food Science & Technology
William Stafstrom, Julie Wushensky, John Fuchs, Wenwei Xu, Nnenna Ezera, Rebecca J. Nelson
Summary: Researchers developed a novel, low-cost grain sorting device called DropSort, which proved to be effective in reducing fumonisin content in maize through experiments with plastic kernel models and fumonisin-contaminated maize. The device was able to sort maize into different fractions based on bulk density and 100-kernel weight, with the heaviest fractions showing lower levels of fumonisin compared to unsorted samples. This low-cost device (around $300 in materials) could potentially improve food safety in resource-limited areas with fumonisin contamination issues.
Article
Food Science & Technology
Maria Arias-Martin, Miriam Haidukowski, Gema P. Farinos, Belen Patino
Summary: Bt maize is an effective method to control the most damaging corn borers in southern Europe, reducing the risk of Fusarium mycotoxins to human and animal health. Non-Bt maize ears with borer damage showed significantly higher presence of Fusarium species and mycotoxin contamination compared to Bt maize ears, with fumonisins being the most frequently found mycotoxins.
Article
Food Science & Technology
Carla Cervini, Antonia Gallo, Luca Piemontese, Donato Magista, Antonio F. Logrieco, Massimo Ferrara, Michele Solfrizzo, Giancarlo Perrone
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Review
Food Science & Technology
S. A. Tittlemier, B. Cramer, C. Dall'Asta, M. H. Iha, V. M. T. Lattanzio, C. Maragos, M. Solfrizzo, M. Stranska, J. Stroka, M. Sumarah
WORLD MYCOTOXIN JOURNAL
(2020)
Article
Food Science & Technology
Michelangelo Pascale, Antonio F. Logrieco, Matthias Graeber, Marina Hirschberger, Mareike Reichel, Vincenzo Lippolis, Annalisa De Girolamo, Veronica M. T. Lattanzio, Katarina Slettengren
Article
Food Science & Technology
F. R. Bertani, L. Businaro, L. Gambacorta, A. Mencattini, D. Brenda, D. Di Giuseppe, A. De Ninno, M. Solfrizzo, E. Martinelli, A. Gerardino
Article
Food Science & Technology
Annalisa De Girolamo, Marcia Carolina Arroyo, Salvatore Cervellieri, Marina Cortese, Michelangelo Pascale, Antonio Francesco Logrieco, Vincenzo Lippolis
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Manar Al Ayoubi, Michele Solfrizzo, Lucia Gambacorta, Ian Watson, Nada El Darra
Summary: The study reveals that there is a significant risk of Aflatoxin B-1 from spices, while the risks of Ochratoxin A and fumonisin B-1 are relatively limited, except for fumonisin B-1 from garlic and onion.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Chemistry, Applied
Annalisa De Girolamo, Marcia Carolina Arroyo, Vincenzo Lippolis, Salvatore Cervellieri, Marina Cortese, Michelangelo Pascale, Antonio Francesco Logrieco, Christoph von Holst
Article
Food Science & Technology
Donato Magista, Giuseppe Cozzi, Lucia Gambacorta, Antonio F. Logrieco, Michele Solfrizzo, Giancarlo Perrone
Summary: The study found that electrolysed oxidising water (EOW) can effectively substitute fungicides to reduce contamination of black Aspergilli and OTA in grapes.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Polymer Science
Fulvio Ciriaco, Vincenzo De Leo, Lucia Catucci, Michelangelo Pascale, Antonio F. Logrieco, Maria C. DeRosa, Annalisa De Girolamo
Article
Food Science & Technology
Massimo Ferrara, Antonia Gallo, Carla Cervini, Lucia Gambacorta, Michele Solfrizzo, Scott E. Baker, Giancarlo Perrone
Summary: Ochratoxin A (OTA) is a well-known mycotoxin found in food and feed, with fungal genome sequencing being useful for identifying secondary metabolites gene clusters. Comparative analysis reveals high synteny in the OTA-biosynthetic cluster among different fungi, with the identification of a cyclase gene, otaY, for the first time in the OTA biosynthetic pathway.
Article
Food Science & Technology
Manar Al Ayoubi, Mohammad Salman, Lucia Gambacorta, Nada El Darra, Michele Solfrizzo
Summary: The study found that OTA was present in the diets and urine of Lebanese children, with MOE values for neoplastic effects below the limit, indicating a major health threat. Further toxicokinetic studies on OTA should be conducted before using urine to measure OTA exposure.
Article
Food Science & Technology
Judit Szabo-Fodor, Maria Szeitzne-Szabo, Brigitta Bota, Tamas Schieszl, Cserne Angeli, Lucia Gambacorta, Michele Solfrizzo, Andras Szabo, Melinda Kovacs
Summary: Urinary biomarkers of mycotoxin exposure were evaluated in healthy people and coeliac patients using a multi-biomarker LC-MS/MS immunoaffinity based method. The concentrations of the biomarkers were used to calculate the probable daily intake of certain mycotoxins and compared with their tolerable daily intake. The results showed that the average OTA concentration was significantly higher in healthy people compared to coeliac patients, and piglet excretion data resulted in lower PDI values compared to human data.
Review
Food Science & Technology
Annalisa De Girolamo, Vincenzo Lippolis, Michelangelo Pascale
Summary: This article reviews the relevant literature on liquid chromatography mass spectrometry methods for the analysis of various natural toxins in food. A total of 96 papers from 2011 to 2021 were selected for review. Different approaches in sample preparation, chromatographic separation, and detection mode are discussed. The article particularly focuses on the analytical performance characteristics obtained during the validation process and the application to real samples.
Article
Chemistry, Medicinal
Leonardo Brunetti, Rosalba Leuci, Antonio Carrieri, Marco Catto, Sara Occhineri, Giuseppe Vinci, Lucia Gambacorta, Hanna Baltrukevich, Silvia Chaves, Antonio Laghezza, Cosimo Damiano Altomare, Paolo Tortorella, M. Amelia Santos, Fulvio Loiodice, Luca Piemontese
Summary: Alzheimer's disease is a widespread age-related pathology that is caused in part by cholinergic deficit. This study aimed to develop new multifunctional compounds by targeting multiple enzymes. The results showed that some compounds exhibited interesting profiles as multi-target agents, with one compound displaying stronger inhibition activity than an approved drug.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
(2022)
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%.