Synthetic Biology Approaches in Reducing Mycotoxin Contamination and Enhancing Food System Sustainability.

IF 12.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2026-04-01 DOI:10.1146/annurev-food-053124-084835

Lina Sheng, Song Gao, Yang Yang, Honglin Yan, Wancheng Ma, Xiulan Sun

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引用次数: 0

Abstract

Extreme climate events are escalating mycotoxin contamination-toxic secondary metabolites from filamentous fungi-posing severe threats to human/animal health and causing significant global food losses. Synthetic biology offers transformative solutions for mycotoxin mitigation and sustainable utilization of food and by-products from food processing. Key advances in mycotoxin control integrate artificial intelligence and multi-omics to develop recognition elements, antimicrobial agents, and degrading enzymes, which enable rapid detection and effective control of both mycotoxin-producing fungi and mycotoxins. Sustainability applications span three domains: by-product valorization via engineered microbial upcycling, new edible materials (e.g., fungal proteins), and enhancement of crop yield and disease resistance, highlighting emerging technologies like CRISPR-based multiplex editing and microbial cell factories. Collectively, this work underscores synthetic biology's critical role in mycotoxin degradation and value-added conversion of food and its by-products, driving progress toward food security and circular bioeconomy.

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减少霉菌毒素污染和提高食品系统可持续性的合成生物学方法。

极端气候事件正在加剧真菌毒素污染——丝状真菌的有毒次生代谢物——对人类/动物健康构成严重威胁，并造成重大的全球粮食损失。合成生物学为减轻霉菌毒素和可持续利用食品和食品加工副产品提供了变革性的解决方案。真菌毒素控制的关键进展将人工智能和多组学相结合，开发识别元件、抗菌药物和降解酶，从而能够快速检测和有效控制产生真菌毒素的真菌和真菌毒素。可持续性应用涵盖三个领域：通过工程微生物升级循环实现副产品增值，新的可食用材料（如真菌蛋白），以及提高作物产量和抗病性，突出了基于crispr的多重编辑和微生物细胞工厂等新兴技术。总的来说，这项工作强调了合成生物学在真菌毒素降解和食物及其副产品的增值转化方面的关键作用，推动了粮食安全和循环生物经济的进展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.