Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Kateryn Aguilar-Zuniga, V. F. Laurie, R. Moore-Carrasco, Bryan Ortiz-Villeda, veronica Carrasco-Sanchez
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引用次数: 2

Abstract

ABSTRACT Mycotoxins are secondary metabolites produced by filamentous fungi, which grow as contaminants of a variety of food and feed products. Exposure to these toxic chemicals may cause acute or chronic health problems in humans and animals. Several strategies have been proposed to decrease the amounts of these toxins in crops and food, but they have not been entirely effective, and consumption of contaminated food remains a public health threat. In animal husbandry, adsorbent compounds have been used as part of the animal diet to adsorb parts of these metabolites, promoting their elimination through the fecal route. However, these adsorbent agents are mostly non-biodegradable compounds and have been shown to have adverse effects; therefore, their use in humans is not predicted, and new materials are being investigated. Some residues of agro-industrial products have shown promising potentials to adsorb mycotoxins, such as aflatoxins (AFs), zearalenone (ZEN), and ochratoxin A (OTA). The present study aimed to critically review different types of agro-industrial wastes that have been used as potential adsorbents of mycotoxins in in vitro and in vivo studies. Such information is useful for improving the effectiveness of these treatments and their potential implementation in the animal feed production.
农业工业废弃物作为霉菌毒素的生物吸附剂:体外和体内研究综述
真菌毒素是丝状真菌产生的次生代谢物,是多种食品和饲料产品的污染物。接触这些有毒化学物质可能会导致人类和动物出现急性或慢性健康问题。已经提出了几种策略来减少作物和食品中这些毒素的数量,但它们并不完全有效,食用受污染的食品仍然是一种公共健康威胁。在畜牧业中,吸附剂化合物已被用作动物日粮的一部分,以吸附部分这些代谢物,促进其通过粪便途径消除。然而,这些吸附剂大多是不可生物降解的化合物,并已证明有不利影响;因此,无法预测它们在人类中的应用,新的材料正在研究中。一些农工产品的残留物已显示出吸附霉菌毒素的潜力,如黄曲霉毒素(AFs)、玉米赤霉烯酮(ZEN)和赭曲霉毒素A (OTA)。本研究旨在严格审查在体外和体内研究中用作真菌毒素潜在吸附剂的不同类型的农工废物。这些信息有助于提高这些处理的有效性及其在动物饲料生产中的潜在实施。
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍: Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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