Aflatoxins in food system: recent advances in toxicology, biosynthesis, regulation and mitigation through green nanoformulations

J Sci Food Agric. 2022 Oct 12. doi: 10.1002/jsfa.12265. Online ahead of print.


Aflatoxins are hepatocarcinogenic and immunosuppressive mycotoxins mainly synthesized by Aspergillus flavus, A. parasiticus, and A. nomius in food systems causing negative health impacts to humans and other organisms. Aflatoxins contaminate most of the agri-products of tropical and subtropical regions due to hot and humid conditions and persist in food items even after food processing steps causing major threat towards food security. Different physical and chemical strategies have been applied to mitigate aflatoxin contamination. However, negative impacts of chemical preservatives towards health and environment limit their practical applicability. In this regard plant based preservatives due to their economical, eco-friendly and safer profile considered as sustainable approach towards food safety. Incorporation of nanotechnology would enhance the bio-efficacy of green preservatives by overcoming some of their major challenges like volatility. The present review deals with recent information on toxicology and molecular and enzymatic regulatory pathways in biosynthesis of aflatoxins in food systems. Proper understanding of the role of different genes and regulatory proteins may provide novel preventive strategies for aflatoxin detoxification and also in development of aflatoxin resistant food items. The review also emphasizes the role of green nanoformulations as a sustainable approach towards the management of aflatoxins in food system. In addition, some technological challenges of green nanotechnology have been also discussed in this review along with highlighting some future perspective. This article is protected by copyright. All rights reserved.

PMID:36222734 | DOI:10.1002/jsfa.12265

Source: Industry