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Food Safety & Mycotoxins pp 79–100Cite as

Metabolism of Mycotoxins and the Potential Biomarkers for Risk Assessment

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Abstract

Currently, most metabolic research on mycotoxins focuses on four classes of toxins, aflatoxins, trichothecenes, zearalenone, and fumonisin. These types of mycotoxins are widely contaminated by food crops. Ingestion by human and animal intake can cause different types and degrees of harm. For example, deoxynivalenol from members of the trichothecene family can cause nausea, vomiting, and refusal to eat; zearalenone can cause animal infertility, miscarriage, stillbirth, and liver dysfunction; and fumonisin can cause kidney damage, etc., which have caused great losses to the animal husbandry and may even threaten human health. Till now several metabolites from a few of mycotoxins have been roughly identified. Simultaneously, the cytotoxicities of mycotoxins and related metabolites were evaluated by experimental animal and various cell tests. The molecular mechanisms of the toxicities were further explored to achieve more data of toxicities from one single or mixed mycotoxins on some occasion. This would provide some new venues or menace reminding from possible thresholds legislation of mycotoxins and related metabolites to guarantee safer foods in the future.

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  1. CAS Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological Sciences, University of Chinese Academy of Sciences, Chinese Academy of Sciences, Shanghai, People’s Republic of China

    Bingxuan Jia, Song Yu & Aibo Wu

  2. College of Life Science, Yangtze University, Jingzhou, People’s Republic of China

    Qinghua Wu

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  1. Bingxuan Jia
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  2. Song Yu
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  4. Aibo Wu
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Correspondence to Aibo Wu .

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  1. Shanghai Institute of Nutrition and Health, Shanghai Institutes for Biological Sciences, University of Chinese Academy of Sciences, Chinese Academy of Sciences, Shanghai, China

    Aibo Wu

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Jia, B., Yu, S., Wu, Q., Wu, A. (2019). Metabolism of Mycotoxins and the Potential Biomarkers for Risk Assessment. In: Wu, A. (eds) Food Safety & Mycotoxins. Springer, Singapore. https://doi.org/10.1007/978-981-32-9038-9_5

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