Mycotoxin detoxification of food by lactic acid bacteria
Abstract Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with minimum use of chemicals and preservatives. Among...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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BMC
2022-01-01
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| Series: | International Journal of Food Contamination |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s40550-021-00087-w |
| _version_ | 1797719368918892544 |
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| author | Ahmad Nasrollahzadeh Samira Mokhtari Morteza Khomeiri Per Saris |
| author_facet | Ahmad Nasrollahzadeh Samira Mokhtari Morteza Khomeiri Per Saris |
| author_sort | Ahmad Nasrollahzadeh |
| collection | DOAJ |
| description | Abstract Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with minimum use of chemicals and preservatives. Among all the fungal inhibition and mycotoxin detoxification methods so far developed for food, biopreservation and biodetoxification have been found safe and reliable. Nowadays, lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and mycotoxin detoxification capability. The occurrence of fungul growth in the food chain can lead to health problems such as mycotoxicosis and cancer to humans due to producing mycotoxins such as aflatoxins. Biopreservation is among the safest and most reliable methods for inhibition of fungi in food. This review highlights the great potential of LAB as biodetoxificant by summarizing various reported detoxification activities of LAB against fungal mycotoxins released into foods. Mechanisms of mycotoxin detoxification, also the inherent and environmental factors affecting detoxifying properties of LAB are also covered. |
| first_indexed | 2024-03-12T09:04:48Z |
| format | Article |
| id | doaj.art-83d50a6952ad42769a9df413cd9eee95 |
| institution | Directory Open Access Journal |
| issn | 2196-2804 |
| language | English |
| last_indexed | 2024-03-12T09:04:48Z |
| publishDate | 2022-01-01 |
| publisher | BMC |
| record_format | Article |
| series | International Journal of Food Contamination |
| spelling | doaj.art-83d50a6952ad42769a9df413cd9eee952023-09-02T15:26:10ZengBMCInternational Journal of Food Contamination2196-28042022-01-01911910.1186/s40550-021-00087-wMycotoxin detoxification of food by lactic acid bacteriaAhmad Nasrollahzadeh0Samira Mokhtari1Morteza Khomeiri2Per Saris3Department of Food Science and Technology, Urmia UniversityDepartment of Microbiology, Faculty of Agriculture and Forestry, University of HelsinkiDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural ResourcesDepartment of Microbiology, Faculty of Agriculture and Forestry, University of HelsinkiAbstract Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with minimum use of chemicals and preservatives. Among all the fungal inhibition and mycotoxin detoxification methods so far developed for food, biopreservation and biodetoxification have been found safe and reliable. Nowadays, lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and mycotoxin detoxification capability. The occurrence of fungul growth in the food chain can lead to health problems such as mycotoxicosis and cancer to humans due to producing mycotoxins such as aflatoxins. Biopreservation is among the safest and most reliable methods for inhibition of fungi in food. This review highlights the great potential of LAB as biodetoxificant by summarizing various reported detoxification activities of LAB against fungal mycotoxins released into foods. Mechanisms of mycotoxin detoxification, also the inherent and environmental factors affecting detoxifying properties of LAB are also covered.https://doi.org/10.1186/s40550-021-00087-wSynthetic preservativesDetoxification yieldPreservation enhancementMetabolitesSupplementation with LAB |
| spellingShingle | Ahmad Nasrollahzadeh Samira Mokhtari Morteza Khomeiri Per Saris Mycotoxin detoxification of food by lactic acid bacteria International Journal of Food Contamination Synthetic preservatives Detoxification yield Preservation enhancement Metabolites Supplementation with LAB |
| title | Mycotoxin detoxification of food by lactic acid bacteria |
| title_full | Mycotoxin detoxification of food by lactic acid bacteria |
| title_fullStr | Mycotoxin detoxification of food by lactic acid bacteria |
| title_full_unstemmed | Mycotoxin detoxification of food by lactic acid bacteria |
| title_short | Mycotoxin detoxification of food by lactic acid bacteria |
| title_sort | mycotoxin detoxification of food by lactic acid bacteria |
| topic | Synthetic preservatives Detoxification yield Preservation enhancement Metabolites Supplementation with LAB |
| url | https://doi.org/10.1186/s40550-021-00087-w |
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