Research Topic: fungal toxins

A comprehensive review of mycotoxins, their toxicity, and innovative detoxification methods

mycolabadmin

Mycotoxins are poisons produced by molds that commonly contaminate foods like grains, nuts, and spices, causing serious health problems in people and animals. This comprehensive review examines how these toxins affect our health, how to detect them in food, and various methods to remove or destroy them. Traditional approaches using biological agents and chemicals work well but are only partially effective, while newer innovative methods using nanoparticles and plant extracts show greater promise for more complete protection of our food supply.

Read More »

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

mycolabadmin

This research studied yellow-colored fungal species that contaminate crops and can produce harmful toxins called ochratoxins. Scientists identified four different species of these fungi and found that tiny zinc oxide particles made from plant extract could reduce toxin production. The study shows promise for using these nanoparticles to protect food and agricultural products from fungal contamination.

Read More »

Citric acid impairs type B trichothecene biosynthesis of Fusarium graminearum but enhances its growth and pigment biosynthesis: transcriptomic and proteomic analyses

mycolabadmin

Citric acid, a compound found in plant roots, has an interesting dual effect on a dangerous fungus called Fusarium graminearum that destroys grain crops worldwide. While citric acid helps the fungus grow better, it actually prevents the fungus from producing dangerous toxins called trichothecenes. This finding suggests that citric acid could potentially be used in farming to reduce the harmful toxins that contaminate wheat and corn while maintaining reasonable fungal control.

Read More »
Scroll to Top