Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food
文献类型： 外文期刊
作者： Fan, Kai 1 ; Qian, Shenan 1 ; Zhang, Zhiqi 1 ; Huang, Qingwen 1 ; Hu, Zheng 1 ; Nie, Dongxia 1 ; Meng, Jiajia 1 ; Guo, Wenbo 1 ; Zhao, Zhihui 1 ; Han, Zheng 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Inst Agrofood Stand & Testing Technol, Shanghai, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China
关键词： mycotoxins; mycotoxigenic fungi; plant-sourced natural products; combination effects; synergy; prevention
期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：10.2； 五年影响因子：11.8 ）
ISSN： 1040-8398
年卷期： 2023 年
页码：
收录情况： SCI
摘要： Mycotoxins, secondary metabolites produced by mycotoxigenic fungi, are a major problem affecting food safety and security, because of their adverse health effects, their socio-economic impact and the difficulty of degradation or removal by conventional food processing methods. Plant-sourced natural products are a novel and effective control method for fungal infestation and mycotoxin production, with the advantages of biodegradability and acceptability for food use. However, development of resistance, low and inconsistent efficacy, and a limited range of antifungal activities hinder the effective application of single plant natural products for controlling mycotoxin contamination. To overcome these limitations, combinations of plant natural products have been tested extensively and found to increase efficacy, often synergistically. However, this extensive and promising research area has seen little development of practical applications. This review aims to provide up-to-date information on the antifungal, anti-mycotoxigenic and synergistic effects of combinations of plant natural products, as well as their mechanisms of action, to provide a reference source for future research and encourage application development.
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