Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Food contamination with mycotoxins is a worldwide concern, because these toxins produced by several fungal species have detrimental effects on animal and/or human health. In maize, fumonisins are among the toxins with the highest threatening potential because they are mainly produced by , which is distributed worldwide. Plant breeding has emerged as an effective and environmentally safe method to reduce fumonisin levels in maize kernels, but although phenotypic selection has proved effective for improving resistance to fumonisin contamination, further resources should be mobilized to meet farmers' needs. Selection based on molecular markers linked to quantitative trait loci (QTL) for resistance to fumonisin contamination or/and genotype values obtained using prediction models with markers distributed across the whole genome could speed up breeding progress. Therefore, in the current paper, previously identified genomic regions, genes, and/or pathways implicated in resistance to fumonisin accumulation will be reviewed. Studies done until now have provide many markers to be used by breeders, but to get further insight on plant mechanisms to defend against fungal infection and to limit fumonisin contamination, the genes behind those QTLs should be identified.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404995 | PMC |
| http://dx.doi.org/10.3390/toxins12070431 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Kinetics of Fumonisins B and B, Deoxynivalenol, and Deoxynivalenol-3-β-d-glucoside during Baking of Wheat-Maize Bread.
J Agric Food Chem
September 2025
Applied Mycology Unit, Food Technology, Engineering and Science Department, University of Lleida, AGROTECNIO-CERCA, Av. Rovira Roure 191, 25198 Lleida, Spain.
Deoxynivalenol (DON), B-type fumonisins (FBs), and deoxynivalenol-3-β-d-glucoside (DON-3-Glu) are mycotoxins synthesized by species that infect wheat and maize. Mycotoxins pose a food safety problem due to their toxicity. This work studied the evolution of DON, FBs, and DON-3-Glu levels, alongside their kinetics, to develop predictive tools for their fate during baking.
View Article and Find Full Text PDFThe Emerging Mycotoxin 2-Amino-14, 16-Dimethyloctadecan-3-ol (AOD) Alters Transcriptional Regulation and Sphingolipid Metabolism and Undergoes -Acylation by HepG2 Cells.
Toxins (Basel)
August 2025
Jiangxi Key Laboratory of Aging and Disease, Sphingolipid Metabolism and Aging, Human Aging Research Institute (HARI) and School of Life Science, Nanchang University, Nanchang 330031, China.
2-Amino-14,16-dimethyloctadecan-3-ol (AOD) is commonly found in foods contaminated with , particularly cereals or fruits, and is structurally related to mycotoxins (fumonisins) and mammalian sphingoid bases, especially 1-deoxysphinganine (m18:0); therefore, it might enter systemic circulation and tissues upon dietary intake. Knowledge about what happens when cells are exposed to AOD is limited, but it has been reported to be cytotoxic and to induce vacuolization in HepG2 cells. We also found that AOD is cytotoxic for HepG2 cells, but even at a concentration where cell viability remained above 85% (5 μM), it altered 24 differentially expressed genes based on RNA sequencing-based transcriptomic profiling.
View Article and Find Full Text PDFDetermination of Fumonisins B1 and B2 in Food Matrices: Optimisation of a Liquid Chromatographic Method with Fluorescence Detection.
Toxins (Basel)
August 2025
Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain.
Fumonisins, primarily produced by spp. and , are common contaminants in maize, cereal grains, and other processed and derived products, representing a significant risk to food safety and public health. This study presents the development and optimisation of a high-performance liquid chromatography method with fluorescence detection (HPLC-FLD) for the quantification of fumonisin B1 (FB1) and B2 (FB2) in various food matrices.
View Article and Find Full Text PDFMycotoxin-Caused Intestinal Toxicity: Underlying Molecular Mechanisms and Further Directions.
Toxics
July 2025
State Key Laboratory of Veterinary Public Health and Safety, Key Laboratory for Detection of Veterinary Drug Residues and Illegal Additives of Ministry of Agriculture and Rural Affairs, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China.
Mycotoxins represent a group of highly toxic secondary metabolites produced by diverse fungal pathogens. Mycotoxin contaminations frequently occur in foods and feed and pose significant risks to human and animal health due to their carcinogenic, mutagenic, and immunosuppressive properties. Notably, deoxynivalenol, zearalenone, fumonisins (mainly including fumonisins B1, B2, and FB3), aflatoxin B1 (AFB1), and T-2/HT-2 toxins are the major mycotoxin contaminants in foods and feed.
View Article and Find Full Text PDFEffect of Aflasafe TZ01 on Aflatoxin Reduction and Emerging Challenges with Mycotoxins in Maize from Rural Tanzania.
Toxins (Basel)
August 2025
Centre of Excellence in Mycotoxicology and Public Health, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, B-9000 Ghent, Belgium.
Aflatoxins are carcinogenic secondary metabolites produced by species and are common contaminants of many crops including maize. Atoxigenic strains, formulated as biocontrol products such as Aflasafe TZ01, that comprises a mixture of four native atoxigenic strains, are used as pre-harvest agents to suppress toxigenic strains and reduce aflatoxin levels. This study assessed the intended and potential unintended impacts of Aflasafe TZ01 on mycotoxin contamination in maize.
View Article and Find Full Text PDF