mycotoxin biosynthesis

The phenol-2-monooxygenase FgPhm1 regulates DON synthesis, pathogenicity and environmental stress response in Fusarium graminearum

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Researchers studied a fungal protein called FgPhm1 in a wheat-infecting fungus that produces harmful toxins called DON. By deleting this gene, they found that the fungus became unable to infect plants and produce toxins, making it less dangerous. The protein also helps the fungus handle stress conditions, and removing it makes the fungus sensitive to oxidative stress while paradoxically tolerant to phenol.

The Effect of Mushroom Culture Filtrates on the Inhibition of Mycotoxins Produced by Aspergillus flavus and Aspergillus carbonarius

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Researchers tested extracts from 42 different mushroom species to find ones that could prevent harmful toxins produced by mold from contaminating our food and animal feed. They discovered that two mushroom species—turkey tail mushroom and a species called Schizophyllum commune—produced compounds that blocked over 90% of toxin production. These mushroom compounds work by boosting the mold’s natural defense systems, essentially making it unable to produce the dangerous toxins.

Phylogeny of Aspergillus section Circumdati and inhibition of ochratoxins potential by green synthesised ZnO nanoparticles

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Researchers identified four types of Aspergillus fungi that contaminate crops and produce a toxic substance called ochratoxin. They tested whether tiny zinc oxide particles, created using plant extracts, could stop these fungi from making toxins. The green-synthesized nanoparticles successfully reduced toxin production in some fungal species, offering a promising natural approach to protecting food crops.

Editorial: Aspergillus-Derived Mycotoxins in the Feed and Food Chain

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Aspergillus fungi produce harmful toxins called mycotoxins that can contaminate our food and animal feed at various stages from farm to table. Climate change is making this problem worse by helping these fungi spread and produce more toxins. Scientists are working on multiple solutions including using harmless fungi strains to compete with the harmful ones, using natural plant compounds to stop toxin production, and developing better ways to detect and remove these toxins from food and feed.

Transcriptome analysis of Ochratoxin A (OTA) producing Aspergillus westerdijkiae fc-1 under varying osmotic pressure

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Researchers studied how salt levels affect the production of Ochratoxin A (OTA), a harmful toxin made by a fungus commonly found in foods like coffee and dried meats. Using genetic analysis techniques, they found that different salt concentrations trigger different genes in the fungus, affecting how much toxin it produces. This research helps explain why OTA contamination is worse in high-salt foods and could lead to better ways to prevent food poisoning from this fungus.

In Vitro Screening of the Antifungal and Antimycotoxin Effects of a Stilbenoids-Rich Grapevine Cane Extract on Fusarium graminearum, Aspergillus flavus and Penicillium expansum

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This study tested a natural extract from grapevine pruning waste to see if it could stop three dangerous fungi that produce harmful toxins in crops. The extract worked well at stopping both fungal growth and toxin production, with effects that lasted even after the extract was removed. These results suggest that grapevine waste could be turned into a natural fungicide to protect crops from contamination.

Inhibition Mechanism of Cinnamomum burmannii Leaf Essential Oil Against Aspergillus flavus and Aflatoxins

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Researchers found that cinnamon leaf essential oil is highly effective at stopping a harmful fungus called Aspergillus flavus from growing and producing dangerous toxins called aflatoxins that contaminate stored foods like peanuts. The essential oil works by damaging the fungus’s cell membranes, disrupting its energy production, and triggering harmful stress responses within the fungal cells. This natural approach offers a safe, environmentally friendly alternative to chemical fungicides for protecting stored food crops from fungal contamination.

Mycotoxins: An ongoing challenge to food safety and security

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Mycotoxins are poisonous substances produced by fungi that contaminate crops and threaten both human and animal health. Climate change is making the problem worse by creating conditions that favor toxic fungi growth. Scientists are developing better detection methods and recommending integrated farming approaches to reduce contamination and protect food safety globally.

Modulation of Growth and Mycotoxigenic Potential of Pineapple Fruitlet Core Rot Pathogens during In Vitro Interactions

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Pineapple Fruitlet Core Rot is a disease caused by multiple fungi that live together inside pineapple fruit. This study showed that different fungi compete with each other in ways that change how much toxin they produce. One fungus, Talaromyces stollii, was particularly good at limiting the growth of Fusarium species. Understanding how these fungi interact could help prevent disease and keep pineapples safer to eat.

Pleurotus eryngii Culture Filtrate and Aqueous Extracts Alleviate Aflatoxin B1 Synthesis

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This research demonstrates that extracts from oyster mushrooms (Pleurotus eryngii) can effectively reduce dangerous aflatoxin contamination in food and feed by up to 94%. Aflatoxins are toxic compounds produced by mold fungi that can cause serious health problems including cancer. The study shows that mushroom compounds work through multiple mechanisms including antioxidant activity and enzyme production, offering a natural and environmentally friendly alternative to harmful synthetic chemicals for protecting our food supply.

Research Keyword: mycotoxin biosynthesis