Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes
Fermented pastes are some of the most popular traditional products in China. Many studies reported a strong possibility that fermented pastes promote exposure to mycotoxins, including aflatoxins, ochratoxins, and cereulide, which were proven to be carcinogenic and neurotoxic to humans. The primary m...
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MDPI AG
2020-01-01
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| Series: | Toxins |
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| Online Access: | https://www.mdpi.com/2072-6651/12/2/78 |
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| author | Guozhong Zhao Yi-Fei Wang Junling Chen Yunping Yao |
| author_facet | Guozhong Zhao Yi-Fei Wang Junling Chen Yunping Yao |
| author_sort | Guozhong Zhao |
| collection | DOAJ |
| description | Fermented pastes are some of the most popular traditional products in China. Many studies reported a strong possibility that fermented pastes promote exposure to mycotoxins, including aflatoxins, ochratoxins, and cereulide, which were proven to be carcinogenic and neurotoxic to humans. The primary mechanism of pathogenicity is by inhibiting protein synthesis and inducing oxidative stress using cytochrome P450 (CYP) enzymes. The level of mycotoxin production is dependent on the pre-harvest or post-harvest stage. It is possible to implement methods to control mycotoxins by using appropriate antagonistic microorganisms, such as <i>Aspergillus niger</i>, <i>Lactobacillus plantarum</i>, and <i>Saccharomyces cerevisiae</i> isolated from ordinary foods. Also, drying products as soon as possible to avoid condensation or moisture absorption in order to reduce the water activity to lower than 0.82 during storage is also effective. Furthermore, organic acid treatment during the soaking process reduces toxins by more than 90%. Some novel detection technologies based on magnetic adsorption, aptamer probes, and molecular-based methods were applied to rapidly and accurately detect mycotoxins in fermented pastes. |
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| institution | Directory Open Access Journal |
| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-04-11T12:42:26Z |
| publishDate | 2020-01-01 |
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| series | Toxins |
| spelling | doaj.art-c348f9f1ce4d466098a5f8d38a969fa82022-12-22T04:23:28ZengMDPI AGToxins2072-66512020-01-011227810.3390/toxins12020078toxins12020078Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented PastesGuozhong Zhao0Yi-Fei Wang1Junling Chen2Yunping Yao3State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, 300457 Tianjin, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, 300457 Tianjin, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, 300457 Tianjin, ChinaFermented pastes are some of the most popular traditional products in China. Many studies reported a strong possibility that fermented pastes promote exposure to mycotoxins, including aflatoxins, ochratoxins, and cereulide, which were proven to be carcinogenic and neurotoxic to humans. The primary mechanism of pathogenicity is by inhibiting protein synthesis and inducing oxidative stress using cytochrome P450 (CYP) enzymes. The level of mycotoxin production is dependent on the pre-harvest or post-harvest stage. It is possible to implement methods to control mycotoxins by using appropriate antagonistic microorganisms, such as <i>Aspergillus niger</i>, <i>Lactobacillus plantarum</i>, and <i>Saccharomyces cerevisiae</i> isolated from ordinary foods. Also, drying products as soon as possible to avoid condensation or moisture absorption in order to reduce the water activity to lower than 0.82 during storage is also effective. Furthermore, organic acid treatment during the soaking process reduces toxins by more than 90%. Some novel detection technologies based on magnetic adsorption, aptamer probes, and molecular-based methods were applied to rapidly and accurately detect mycotoxins in fermented pastes.https://www.mdpi.com/2072-6651/12/2/78mycotoxinsfermented pastepathogenicitycontrol measuresdetection |
| spellingShingle | Guozhong Zhao Yi-Fei Wang Junling Chen Yunping Yao Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes Toxins mycotoxins fermented paste pathogenicity control measures detection |
| title | Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes |
| title_full | Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes |
| title_fullStr | Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes |
| title_full_unstemmed | Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes |
| title_short | Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes |
| title_sort | predominant mycotoxins pathogenesis control measures and detection methods in fermented pastes |
| topic | mycotoxins fermented paste pathogenicity control measures detection |
| url | https://www.mdpi.com/2072-6651/12/2/78 |
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