Comprehensive Reviews in Food Science and Food Safety最新文献_第2页

A systemic review on Liubao tea: A time-honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities 六宝茶是一种历史悠久的黑茶，具有独特的原料、工艺、化学特征和生物活性

IF 14.8 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-10-18 DOI: 10.1111/1541-4337.13254

Xinyu Feng, Ming Chen, Haizhao Song, Shicheng Ma, Cansong Ou, Zeqing Li, Hao Hu, Yunyun Yang, Su Zhou, Yani Pan, Fangyuan Fan, Shuying Gong, Ping Chen, Qiang Chu

{"title":"A systemic review on Liubao tea: A time-honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities","authors":"Xinyu Feng, Ming Chen, Haizhao Song, Shicheng Ma, Cansong Ou, Zeqing Li, Hao Hu, Yunyun Yang, Su Zhou, Yani Pan, Fangyuan Fan, Shuying Gong, Ping Chen, Qiang Chu","doi":"10.1111/1541-4337.13254","DOIUrl":"10.1111/1541-4337.13254","url":null,"abstract":"Liubao tea (LBT) is a unique microbial-fermented tea that boasts a long consumption history spanning 1500 years. Through a specific post-fermentation process, LBT crafted from local tea cultivars in Liubao town Guangxi acquires four distinct traits, namely, vibrant redness, thickness, aging aroma, and purity. The intricate transformations that occur during post-fermentation involve oxidation, degradation, methylation, glycosylation, and so forth, laying the substance foundation for the distinctive sensory traits. Additionally, LBT contains multitudinous bioactive compounds, such as ellagic acid, catechins, polysaccharides, and theabrownins, which contributes to the diverse modulation abilities on oxidative stress, metabolic syndromes, organic damage, and microbiota flora. However, research on LBT is currently scattered, and there is an urgent need for a systematical recapitulation of the manufacturing process, the dominant microorganisms during fermentation, the dynamic chemical alterations, the sensory traits, and the underlying health benefits. In this review, current research progresses on the peculiar tea varieties, the traditional and modern process technologies, the substance basis of sensory traits, and the latent bioactivities of LBT were comprehensively summarized. Furthermore, the present challenges and deficiencies that hinder the development of LBT, and the possible orientations and future perspectives were thoroughly discussed. By far, the productivity and quality of LBT remain restricted due to the reliance on labor and experience, as well as the incomplete understanding of the intricate interactions and underlying mechanisms involved in processing, organoleptic quality, and bioactivities. Consequently, further research is urgently warranted to address these gaps.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 6","pages":"5063-5085"},"PeriodicalIF":14.8,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41230812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation 虚拟，增强和混合现实作为食品消费者行为评估的通用工具:香气，味道和质地结合的最新进展

IF 14.8 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-10-13 DOI: 10.1111/1541-4337.13248

B Bhavadharini, V Monica, R Anbarasan, R Mahendran

{"title":"Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation","authors":"B Bhavadharini, V Monica, R Anbarasan, R Mahendran","doi":"10.1111/1541-4337.13248","DOIUrl":"10.1111/1541-4337.13248","url":null,"abstract":"The perceptual behavior of consumers on a product displayed in the market has a vital role in analyzing the importance given to that product. Therefore, various strategies have been developed to understand this consumer behavior in the selection of products. Immersive technologies like virtual, augmented, and mixed reality are among them. With the foremost feature of immersion in the virtual world and interaction of users with virtual objects, virtual reality, and augmented reality have unlocked their potential in research and a user-friendly tool for analyzing consumer behavior. In addition to these technologies, mixed reality also has a significant role in investigating consumer behavior. Studies on immersive technologies in food applications are vast, hence this review focuses on the applications of virtual, augmented, and mixed reality in the food selection behavior of consumers. The behavioral studies are elicited to develop new products based on consumer needs, to understand the shopping behavior in supermarkets for real-time usage, and to know the influence of emotions in a selection of products. The findings suggest that virtual, augmented, and mixed reality induce immersion of the users in food selection behavioral studies. Information on the technological advancements in the tools used for bringing immersion and interaction are discussed for its futuristic applications in food. Though immersive technology gives users a realistic virtual environment experience, its application in food systems is in the budding stage. More research on human response studies would contribute to its innovative and inevitable application in the future.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 6","pages":"4925-4956"},"PeriodicalIF":14.8,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41186544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives 减少微生物氮源代谢危害作为更安全酒精饮料选择的驱动因素:基于证据的回顾和未来展望

IF 14.8 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-10-12 DOI: 10.1111/1541-4337.13253

Hui Liao, Hussain Asif, Xinlei Huang, Yi Luo, Xiaole Xia

{"title":"Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives","authors":"Hui Liao, Hussain Asif, Xinlei Huang, Yi Luo, Xiaole Xia","doi":"10.1111/1541-4337.13253","DOIUrl":"10.1111/1541-4337.13253","url":null,"abstract":"Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 6","pages":"5020-5062"},"PeriodicalIF":14.8,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41186542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances in whiskey analysis for authentication, discrimination, and quality control 威士忌酒鉴定、鉴别和质量控制分析的最新进展

IF 14.8 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-10-12 DOI: 10.1111/1541-4337.13249

Chioke A. Okolo, Kieran N. Kilcawley, Christine O'Connor

{"title":"Recent advances in whiskey analysis for authentication, discrimination, and quality control","authors":"Chioke A. Okolo, Kieran N. Kilcawley, Christine O'Connor","doi":"10.1111/1541-4337.13249","DOIUrl":"10.1111/1541-4337.13249","url":null,"abstract":"In order to safeguard authentic whiskey products from fraudulent or counterfeit practices, high throughput solutions that provide robust, rapid, and reliable solutions are required. The implementation of some analytical strategies is quite challenging or costly in routine analysis. Qualitative screening of whiskey products has been explored, but due to the nonspecificity of the chemical compounds, a more quantitative confirmatory technique is required to validate the result of the whiskey analysis. Hence, combining analytical and chemometric methods has been fundamental in whiskey sample differentiation and classification. A comprehensive update on the most relevant and current analytical techniques, including spectroscopic, chromatographic, and novel technologies employed within the last 5 years in whiskey analysis for authentication, discrimination, and quality control, are presented. Furthermore, the technical challenges in employing these analytical techniques, future trends, and perspectives are emphasized.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 6","pages":"4957-4992"},"PeriodicalIF":14.8,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13249","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41186543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world–A comprehensive review 全球不同国家对昆虫作为人类食物的法律状况和消费者接受程度综述

IF 14.8 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-10-12 DOI: 10.1111/1541-4337.13243

Shahida Anusha Siddiqui, Elizabeth Tettey, Bello Mohammed Yunusa, Norhayati Ngah, Shadrack Kwaku Debrah, Xi Yang, Ito Fernando, Sergey Nikolaevich Povetkin, Mohd Asif Shah

{"title":"Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world–A comprehensive review","authors":"Shahida Anusha Siddiqui, Elizabeth Tettey, Bello Mohammed Yunusa, Norhayati Ngah, Shadrack Kwaku Debrah, Xi Yang, Ito Fernando, Sergey Nikolaevich Povetkin, Mohd Asif Shah","doi":"10.1111/1541-4337.13243","DOIUrl":"10.1111/1541-4337.13243","url":null,"abstract":"Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 6","pages":"4786-4830"},"PeriodicalIF":14.8,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41186541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

A review on plasma-activated water and its application in the meat industry 等离子体活化水及其在肉类工业中的应用综述

IF 14.8 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-10-06 DOI: 10.1111/1541-4337.13250

Koentadi Hadinoto, Brendan A. Niemira, Francisco J. Trujillo

{"title":"A review on plasma-activated water and its application in the meat industry","authors":"Koentadi Hadinoto, Brendan A. Niemira, Francisco J. Trujillo","doi":"10.1111/1541-4337.13250","DOIUrl":"10.1111/1541-4337.13250","url":null,"abstract":"Meat is a nutritious food with a short shelf life, making it challenging to ensure safety, quality, and nutritional value. Foodborne pathogens and oxidation are the main concerns that lead to health risks and economic losses. Conventional approaches like hot water, steam pasteurization, and chemical washes for meat decontamination improve safety but cause nutritional and quality issues. Plasma-activated water (PAW) is a potential alternative to thermal treatment that can reduce oxidation and microbial growth, an essential factor in ensuring safety, quality, and nutritional value. This review explores the different types of PAW and their physiochemical properties. It also outlines the reaction pathways involved in the generation of short-lived and long-lived reactive nitrogen and oxygen species (RONS) in PAW, which contribute to its antimicrobial abilities. The review also highlights current studies on PAW inactivation against various planktonic bacteria, as well as critical processing parameters that can improve PAW inactivation efficacy. Promising applications of PAW for meat curing, thawing, and decontamination are discussed, with emphasis on the need to understand how RONS in PAW affect meat quality. Recent reports on combining PAW with ultrasound, mild heating, and non-thermal plasma to improve inactivation efficacy are also presented. Finally, the need to develop energy-efficient systems for the production and scalability of PAW is discussed for its use as a potential meat disinfectant without compromising meat quality.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 6","pages":"4993-5019"},"PeriodicalIF":14.8,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13250","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41097122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives 代谢组学在茶叶科技中的综合应用:机遇、障碍和前景

IF 14.8 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-10-02 DOI: 10.1111/1541-4337.13246

Mingchun Wen, Mengting Zhu, Zisheng Han, Chi-Tang Ho, Daniel Granato, Liang Zhang

{"title":"Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives","authors":"Mingchun Wen, Mengting Zhu, Zisheng Han, Chi-Tang Ho, Daniel Granato, Liang Zhang","doi":"10.1111/1541-4337.13246","DOIUrl":"10.1111/1541-4337.13246","url":null,"abstract":"With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre-processing, multivariate statistical analysis, as well as maker compounds’ identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet–visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 6","pages":"4890-4924"},"PeriodicalIF":14.8,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13246","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41093315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dry fractionation process operations in the production of protein concentrates: A review 蛋白质浓缩物生产中的干法分馏工艺操作综述

IF 14.8 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-10-01 DOI: 10.1111/1541-4337.13237

Manoj Kumar Pulivarthi, Rania Marie Buenavista, Sneh Punia Bangar, Yonghui Li, Lester O. Pordesimo, Scott R. Bean, Kaliramesh Siliveru

{"title":"Dry fractionation process operations in the production of protein concentrates: A review","authors":"Manoj Kumar Pulivarthi, Rania Marie Buenavista, Sneh Punia Bangar, Yonghui Li, Lester O. Pordesimo, Scott R. Bean, Kaliramesh Siliveru","doi":"10.1111/1541-4337.13237","DOIUrl":"10.1111/1541-4337.13237","url":null,"abstract":"The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in production costs, energy requirements, and sustainability. Conventional plant-protein extraction is water and chemical-intensive, posing environmental concerns. Dry fractionation is an energy-efficient and environmentally friendly process for protein separation, preserving protein's native functionality. Cereals and pulses are excellent sources of plant proteins as they are widely grown worldwide. This paper provides a comprehensive review of the dry fractionation process utilized for different seeds to obtain protein-rich fractions with high purity and functionality. Pretreatments, such as dehulling and defatting, are known to enhance the protein separation efficiency. Factors, such as milling speed, mill classifier speed, feed rate, seed type, and hardness, were crucial for obtaining parent flour of desired particle size distribution during milling. The air classification or electrostatic separation settings are crucial in determining the quality of the separated protein. The cut point in air classification is targeted based on the starch granule size of the seed material. Optimization of these operations, applied to different pulses and seeds, led to higher yields of proteins with higher purity. Dual techniques, such as air classification and electrostatic separation, enhance protein purity. The yield of the protein concentrates can be increased by recycling the coarse fractions. Further research is necessary to improve the quality, purity, and yield of protein concentrates to enable more efficient use of plant proteins to meet global protein demands.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 6","pages":"4670-4697"},"PeriodicalIF":14.8,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41090423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancement effect of odor and multi-sensory superposition on sweetness 气味和多感官叠加对甜味的增强作用

IF 14.8 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-09-26 DOI: 10.1111/1541-4337.13245

Donghao Zhang, Fei Lao, Xin Pan, Jing Li, Lin Yuan, Meilun Li, Yanpei Cai, Jihong Wu

引用次数: 0

Insights into the intestinal toxicity of foodborne mycotoxins through gut microbiota: A comprehensive review 通过肠道菌群了解食源性真菌毒素的肠道毒性:一项全面的综述

IF 14.8 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-09-26 DOI: 10.1111/1541-4337.13242

Haonan Ruan, Ying Huang, Binyang Yue, Yuanyuan Zhang, Jianxin Lv, Kun Miao, Dan Zhang, Jiaoyang Luo, Meihua Yang

{"title":"Insights into the intestinal toxicity of foodborne mycotoxins through gut microbiota: A comprehensive review","authors":"Haonan Ruan, Ying Huang, Binyang Yue, Yuanyuan Zhang, Jianxin Lv, Kun Miao, Dan Zhang, Jiaoyang Luo, Meihua Yang","doi":"10.1111/1541-4337.13242","DOIUrl":"10.1111/1541-4337.13242","url":null,"abstract":"Mycotoxins, which are fungal metabolites, pose a significant global food safety concern by extensively contaminating food and feed, thereby seriously threatening public health and economic development. Many foodborne mycotoxins exhibit potent intestinal toxicity. However, the mechanisms underlying mycotoxin-induced intestinal toxicity are diverse and complex, and effective prevention or treatment methods for this condition have not yet been established in clinical and animal husbandry practices. In recent years, there has been increasing attention to the role of gut microbiota in the occurrence and development of intestinal diseases. Hence, this review aims to provide a comprehensive summary of the intestinal toxicity mechanisms of six common foodborne mycotoxins. It also explores novel toxicity mechanisms through the “key gut microbiota–key metabolites–key targets” axis, utilizing multiomics and precision toxicology studies with a specific focus on gut microbiota. Additionally, we examine the potential beneficial effects of probiotic supplementation on mycotoxin-induced toxicity based on initial gut microbiota-mediated mycotoxicity. This review offers a systematic description of how mycotoxins impact gut microbiota, metabolites, and genes or proteins, providing valuable insights for subsequent toxicity studies of mycotoxins. Furthermore, it lays a theoretical foundation for preventing and treating intestinal toxicity caused by mycotoxins and advancing food safety practices.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 6","pages":"4758-4785"},"PeriodicalIF":14.8,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41091307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0