Review of mycotoxin reduction in food and feed: from prevention in fields to detoxification by adsorption or transformation
2011
Jard, Gwénaëlle | Liboz, Thierry | Mathieu, Florence | Guyonvarch, Alain | Lebrihi, Ahmed | Laboratoire de Biotechnologie de l'Environnement [Narbonne] (LBE) ; Institut National de la Recherche Agronomique (INRA)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | École nationale supérieure agronomique de Toulouse (ENSAT) ; Institut National Polytechnique (Toulouse) (Toulouse INP) ; Université de Toulouse (UT)-Université de Toulouse (UT) | InVivo NSA ; InVivo NSA
International audience
显示更多 [+] 显示较少 [-]英语. Mycotoxins are secondary metabolites present worldwide in agricultural commodities and produced by filamentous fungi that cause a toxic response (mycotoxicosis) when ingested by animals. Prevention of mycotoxicoses includes pre- and post-harvest strategies. The best way to reduce the mycotoxin content in food and feed is the prevention of mycotoxin formation in the field but this is often not sufficient so that other methods are needed. To decontaminate and/or detoxify mycotoxin-contaminated food and feed, the most prevalent approach in the feed industry is the inclusion of sorbent materials in the feed thus obtainig more or less selective removal of toxins by adsorption during passage through the gastrointestinal tract. Another reliable approach is to add enzymes or microorganisms capable of detoxifying some mycotoxins. Through a comprehensive review of published reports on the strategies for mycotoxin removal, this present work aims to update our understanding of mycotoxin removal. It could provide insight in the detoxification in mycotoxin present in food and feed. In the future, more emphasis should be placed on adsorption of mycotoxins in the gastrointestinal tract. Concerning the enzymatic transformation of mycotoxins, further effort is required in understanding detoxification reactions, the toxicity of transformation products and in the characterization of enzymes responsible for the transformations.
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