Possibilities for the Biological Control of Mycotoxins in Food and Feed

Seeking useful biological agents for mycotoxin detoxification has achieved success in the last twenty years thanks to the participation of many multidisciplinary teams. We have recently witnessed discoveries in the fields of bacterial genetics (inclusive of next-generation sequencing), protein encod...

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Bibliographic Details
Published in:Toxins 2021-03, Vol.13 (3), p.198
Main Authors: Nešić, Ksenija, Habschied, Kristina, Mastanjević, Krešimir
Format: Article
Language:English
Subjects:
Adsorption
Agricultural commodities
Animal feed
Animal Feed - microbiology
Animals
Barley
biodetoxification of mycotoxins
Bioinformatics
Biological control
Biological weapons
Climate change
Competition
Crop Protection
Crops, Agricultural - genetics
Crops, Agricultural - growth & development
Crops, Agricultural - microbiology
Detoxification
detoxifying enzymes
detoxifying microorganisms
Environmental factors
Environmental impact
Feeds
Food
Food contamination & poisoning
Food Contamination - prevention & control
Food safety
Food security
Food Supply
Fungi
Fungi - metabolism
Genetics
Harvest
Humans
Inactivation, Metabolic
Meat
Microorganisms
Mycotoxins
Mycotoxins - metabolism
Mycotoxins - toxicity
Next-generation sequencing
Pathogens
Pest Control, Biological
Plants, Genetically Modified - genetics
Plants, Genetically Modified - growth & development
Plants, Genetically Modified - microbiology
Review
Yeasts
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Summary:Seeking useful biological agents for mycotoxin detoxification has achieved success in the last twenty years thanks to the participation of many multidisciplinary teams. We have recently witnessed discoveries in the fields of bacterial genetics (inclusive of next-generation sequencing), protein encoding, and bioinformatics that have helped to shape the latest perception of how microorganisms/mycotoxins/environmental factors intertwine and interact, so the road is opened for new breakthroughs. Analysis of literature data related to the biological control of mycotoxins indicates the ability of yeast, bacteria, fungi and enzymes to degrade or adsorb mycotoxins, which increases the safety and quality of susceptible crops, animal feed and, ultimately, food of animal origin (milk, meat and eggs) by preventing the presence of residues. Microbial detoxification (transformation and adsorption) is becoming a trustworthy strategy that leaves no or less toxic compounds and contributes to food security. This review summarizes the data and highlights the importance and prospects of these methods.
ISSN:2072-6651
2072-6651
DOI:10.3390/TOXINS13030198