Probiotics and Mycotoxins
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Mycotoxins have been a relevant issue worldwide for decades, becoming an emerging health concern and present a substantial economic loss in several countries. Mycotoxins produced by fungi may influence human health negatively due to their carcinogenic, mutagenic, estrogenic, nephrotoxic, hepatotoxic, neurotoxic, and immunosuppressive effects. Mycotoxins are heat-stable compounds that are resistant to conventional food process technologies, although detoxification by microorganisms has been proposed for their control for maintaining the quality and safety of foods. The potential of probiotics to reduce the availability of mycotoxins in foods has been extensively studied, with a special focus on lactic acid bacteria (LAB) species. In this chapter, a comprehensive description of the most important LAB is presented, along with a discussion of the various approaches used for the microbiological detoxification of the main mycotoxins. The proposed mechanistic mode of action of LAB for the decontamination of mycotoxins is also presented.
Original language | English |
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Title of host publication | Probiotics and Prebiotics in Foods : Challenges, Innovations, and Advances |
Publisher | Academic Press |
Publication date | 2021 |
Pages | 309-328 |
Chapter | 17 |
ISBN (Electronic) | 9780128196625 |
DOIs | |
Publication status | Published - 2021 |
Bibliographical note
Publisher Copyright:
© 2021 Elsevier Inc.
- Adsorbing, Aflatoxins, Detoxification, Fumonisins, Lactic acid bacteria, Mycotoxins, Ochratoxins, Probiotics, Trichothecenes, Zearalenone
Research areas
ID: 307008342