Masked mycotoxins: A review

Molecular Nutrition and Food Research - Tập 57 Số 1 - Trang 165-186 - 2013
Franz Berthiller1, Colin Crews2, Chiara Dall’Asta3, Sarah De Saeger4, Geert Haesaert5, Petr Karlovský6, Isabelle P. Oswald7, Walburga Seefelder8, G.J.A. Speijers9, Joerg Stroka10
1Christian Doppler Laboratory for Mycotoxin Metabolism Department for Agrobiotechnology (IFA-Tulln) University of Natural Resources and Life Sciences Vienna Tulln Austria
2Food and Environment Research Agency, York, UK
3Department of Organic and Industrial Chemistry, University of Parma, Parma, Italy
4Laboratory of Food Analysis Department of Bioanalysis Ghent University Ghent Belgium
5Faculty of Applied Bio‐Engineering University College of Ghent Ghent Belgium
6Molecular Phytopathology and Mycotoxin Research Section, University of Goettingen, Goettingen, Germany
7INRA, UMR 1331 ToxAlim, Research Center in Food Toxicology, Toulouse, France
8Quality and Safety Assurance Department Nestlé Research Center Nestec Ltd. Lausanne Switzerland
9General Health Effects Toxicology Safety Food (GETS), Nieuwegein, The Netherlands
10Institute for Reference Materials and Measurements (IRMM), European Commission, Joint Research Centre, Geel, Belgium

Tóm tắt

The aim of this review is to give a comprehensive overview of the current knowledge on plant metabolites of mycotoxins, also called masked mycotoxins. Mycotoxins are secondary fungal metabolites, toxic to human and animals. Toxigenic fungi often grow on edible plants, thus contaminating food and feed. Plants, as living organisms, can alter the chemical structure of mycotoxins as part of their defence against xenobiotics. The extractable conjugated or non‐extractable bound mycotoxins formed remain present in the plant tissue but are currently neither routinely screened for in food nor regulated by legislation, thus they may be considered masked. Fusarium mycotoxins (deoxynivalenol, zearalenone, fumonisins, nivalenol, fusarenon‐X, T‐2 toxin, HT‐2 toxin, fusaric acid) are prone to metabolisation or binding by plants, but transformation of other mycotoxins by plants (ochratoxin A, patulin, destruxins) has also been described. Toxicological data are scarce, but several studies highlight the potential threat to consumer safety from these substances. In particular, the possible hydrolysis of masked mycotoxins back to their toxic parents during mammalian digestion raises concerns. Dedicated chapters of this article address plant metabolism as well as the occurrence of masked mycotoxins in food, analytical aspects for their determination, toxicology and their impact on stakeholders.

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Molecular Nutrition and Food Research

Tập 57 Số 1

165-186

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