Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds
There is a need to develop food-compatible conditions to alter the structures of fungal, bacterial, and plant toxins, thus transforming toxins to nontoxic molecules. The term ‘chemical genetics’ has been used to describe this approach. This overview attempts to survey and consolidate the widely scat...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2013-04-01
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| Series: | Toxins |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2072-6651/5/4/743 |
| _version_ | 1828348583456276480 |
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| author | Reuven Rasooly Mendel Friedman |
| author_facet | Reuven Rasooly Mendel Friedman |
| author_sort | Reuven Rasooly |
| collection | DOAJ |
| description | There is a need to develop food-compatible conditions to alter the structures of fungal, bacterial, and plant toxins, thus transforming toxins to nontoxic molecules. The term ‘chemical genetics’ has been used to describe this approach. This overview attempts to survey and consolidate the widely scattered literature on the inhibition by natural compounds and plant extracts of the biological (toxicological) activity of the following food-related toxins: aflatoxin B1, fumonisins, and ochratoxin A produced by fungi; cholera toxin produced by Vibrio cholerae bacteria; Shiga toxins produced by E. coli bacteria; staphylococcal enterotoxins produced by Staphylococcus aureus bacteria; ricin produced by seeds of the castor plant Ricinus communis; and the glycoalkaloid α-chaconine synthesized in potato tubers and leaves. The reduction of biological activity has been achieved by one or more of the following approaches: inhibition of the release of the toxin into the environment, especially food; an alteration of the structural integrity of the toxin molecules; changes in the optimum microenvironment, especially pH, for toxin activity; and protection against adverse effects of the toxins in cells, animals, and humans (chemoprevention). The results show that food-compatible and safe compounds with anti-toxin properties can be used to reduce the toxic potential of these toxins. Practical applications and research needs are suggested that may further facilitate reducing the toxic burden of the diet. Researchers are challenged to (a) apply the available methods without adversely affecting the nutritional quality, safety, and sensory attributes of animal feed and human food and (b) educate food producers and processors and the public about available approaches to mitigating the undesirable effects of natural toxins that may present in the diet. |
| first_indexed | 2024-04-14T00:56:28Z |
| format | Article |
| id | doaj.art-a7054b6e408a42f89c83e72ae0376301 |
| institution | Directory Open Access Journal |
| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-04-14T00:56:28Z |
| publishDate | 2013-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Toxins |
| spelling | doaj.art-a7054b6e408a42f89c83e72ae03763012022-12-22T02:21:35ZengMDPI AGToxins2072-66512013-04-015474377510.3390/toxins5040743Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural CompoundsReuven RasoolyMendel FriedmanThere is a need to develop food-compatible conditions to alter the structures of fungal, bacterial, and plant toxins, thus transforming toxins to nontoxic molecules. The term ‘chemical genetics’ has been used to describe this approach. This overview attempts to survey and consolidate the widely scattered literature on the inhibition by natural compounds and plant extracts of the biological (toxicological) activity of the following food-related toxins: aflatoxin B1, fumonisins, and ochratoxin A produced by fungi; cholera toxin produced by Vibrio cholerae bacteria; Shiga toxins produced by E. coli bacteria; staphylococcal enterotoxins produced by Staphylococcus aureus bacteria; ricin produced by seeds of the castor plant Ricinus communis; and the glycoalkaloid α-chaconine synthesized in potato tubers and leaves. The reduction of biological activity has been achieved by one or more of the following approaches: inhibition of the release of the toxin into the environment, especially food; an alteration of the structural integrity of the toxin molecules; changes in the optimum microenvironment, especially pH, for toxin activity; and protection against adverse effects of the toxins in cells, animals, and humans (chemoprevention). The results show that food-compatible and safe compounds with anti-toxin properties can be used to reduce the toxic potential of these toxins. Practical applications and research needs are suggested that may further facilitate reducing the toxic burden of the diet. Researchers are challenged to (a) apply the available methods without adversely affecting the nutritional quality, safety, and sensory attributes of animal feed and human food and (b) educate food producers and processors and the public about available approaches to mitigating the undesirable effects of natural toxins that may present in the diet.http://www.mdpi.com/2072-6651/5/4/743aflatoxin B1ochratoxin Afumonisincholera toxinShiga toxinStaphylococcal enterotoxinricinα-chaconine, inhibitionnatural compoundsplant extracts |
| spellingShingle | Reuven Rasooly Mendel Friedman Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds Toxins aflatoxin B1 ochratoxin A fumonisin cholera toxin Shiga toxin Staphylococcal enterotoxin ricin α-chaconine, inhibition natural compounds plant extracts |
| title | Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds |
| title_full | Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds |
| title_fullStr | Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds |
| title_full_unstemmed | Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds |
| title_short | Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds |
| title_sort | review of the inhibition of biological activities of food related selected toxins by natural compounds |
| topic | aflatoxin B1 ochratoxin A fumonisin cholera toxin Shiga toxin Staphylococcal enterotoxin ricin α-chaconine, inhibition natural compounds plant extracts |
| url | http://www.mdpi.com/2072-6651/5/4/743 |
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