The Biosynthesis of Mycotoxins: A Study in Secondary Metabolism focuses on the biosynthetic analysis of mycotoxins, which are inherently a heterogeneous group of metabolites that are formed along the terpene route and the route polyketide, as well as from amino acids. This book discusses the unique biological properties and structural complexity of the highly specialized secondary microbial metabolites. Organized into 12 chapters, this book starts with an overview of the characteristics of secondary metabolites, including their problematic function and the combination of their structural diversity with their restricted biological occurrence. This text then explains the sporadic occurrence of the mycotoxins as fungal metabolites. Other chapters explore ergochromes, which are a group of light yellow mycotoxins that are isolated from ergot, mold fungi, and lichens. The final chapter discusses the biosynthesis of several unrelated fungal metabolites for which toxicological data are reported. Biochemists, organic chemists, mycologists, enzymologists, plant pathologists, toxicologists, and graduate students will find this book useful.

Mycotoxins are made by different biosynthetic pathways, and they have an extremely wide range of pharmacological effects. This book will update readers on several cutting-edge aspects of mycotoxin research, including topics such as: new analytical methods for detection; the adoption of an ancient Mexican process for detoxification of aflatoxins; mycotoxin management in Ireland, Lithuania and South America; mycotoxin reduction through plant breeding and integrated management practices; and natural aflatoxin inhibitors from medicinal plants. Further contributions examine ochratoxins, selected trichothecenes, zearalenone, and aflatoxin-like gene clusters, as well as sclerotial development in Aspergillus flavus and A. parasiticus. Of particular interest are the chapters on the potential use of mycotoxins as bioweapons. This book will stimulate new thinking on the need to develop therapeutic as well as preventative interventions to reduce the toxicological threat of mycotoxins.

Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Mycotoxin contamination in food and feed cause acute and chronic mycotoxicosis, including teratogenic, carcinogenic, oestrogenic, neurotoxic, and immunosuppressive effects and several others health issues. Mycotoxins in Food and Feed presents an overview of all the major mycotoxins, sources of production, chemistry and biosynthesis, occurrence in food and feed, effect on agriculture, effect on human health, detection technique, masked mycotoxins, and management and control strategies. Key Features Provides broad coverage of mycotoxins and their effects on food and feed Includes comprehensive information of occurrence, chemistry, detections methods and management strategies for each toxin Discusses the recent development in detection technologies for major mycotoxins Explores agricultural practices and post-harvest management strategies for managing mycotoxin infestations

The biological activity of mycotoxins ranges from weak and/or sometimes positive effects, such as antibacterial activity (see penicillin derivatives derived from Penicillium strains) to strong mutagenic (e. g. aflatoxins, patulin), carcinogenic (e. g. aflatoxins), teratogenic, neurotoxic (e. g. ochratoxins), nephrotoxic (e. g. fumonisins, citrinin), hepatotoxic, and immunotoxic (e. g. ochratoxins, diketopiperazines) activity. Nowadays, many laboratories around the world are specialized in the detection of mycotoxins in food products and contaminated material found in housing. In this volume, a focus on the most important classes of mycotoxins is provided and their chemistry of the last ten years is discussed. In each Section, the individual biological impact is outlined. Sections are arranged according to mycotoxin classes (e. g. aflatoxins) and/or structural classes (e. g. resorcinyl lactones, diketopiperazines). The biology of mycotoxins is also described.

This new book presents the most important data relating to mycotoxins giving basic information on their taxonomic classification, production and biosynthetic pathways, physical and chemical properties, biological effects and biochemical modes of action as well as the threat they pose to animal and human health. The first six chapters present general discussions involving toxigenic fungi and their toxins, the chief biosynthetic pathways of mycotoxins, their biological activities, modes of action, structure-activity relationships, and environmental aspects of mycotoxins and mycotoxicoses. More than 200 individual mycotoxins are then described in detail in the remaining twelve chapters. Extensive tables and indexes as well as a full bibliography for each chapter make this an invaluable reference text. The book is written for students and researchers in the fields of microbiology, mycology, biochemistry, chemistry of natural products, toxicology, pharmacology, human and veterinary medicine, food and agriculture, and environmental sciences.

Pathogenic fungi and mycotoxins threaten plant and animal health and cause economic losses. This book focuses on the recent research progress into pathogenic fungi and mycotoxins in China. The molecular mechanisms of mycotoxin biosynthesis and pathogenic fungi growth and development are reported from the perspectives of transcription regulation, histone modification and enzymes, providing a theoretical basis for discovering new control targets. This Special Issue not only includes a review about the microbial degradation of mycotoxins, but also discusses several new chemical and biological methods which inhibit the biosynthesis of mycotoxin. Special attention is also given to the effect of nutrition on the production of mycotoxins. Some papers have also been collected about detection assays and the risk assessments of mycotoxins. The fundamental and applied research into mycotoxins is not only of particular interest but is also important for reducing economic losses.

Mycotoxins are toxic secondary metabolites produced by fungi. They cause deleterious effects on humans, animals, and plants. More than one hundred mycotoxins are known which contaminate food and feed raw materials. Fungal infection and mycotoxin contamination can occur directly in fields (pre-harvest stage), during storage, or during industrial processing (post-harvest stage). Given the proven toxicity of mycotoxins and their widespread distribution, it is necessary to prevent their occurrence in food and feed. To limit mycotoxin contamination, several techniques can be adopted at the pre-harvest or post-harvest stages. These techniques can reduce mycotoxin concentration through fungal growth reduction or mechanisms leading to mycotoxin degradation or mycotoxin detoxification (i.e., reduction of the toxicity). Until very recently, fungicides were favored to limit mycotoxin contamination by reducing fungal growth. Nonetheless, the sanitary and environmental impacts of these products and their effects on food quality encourage the development of alternative strategies based on biocontrol agents (BCAs) or natural compounds. Moreover, in some cases, fungal growth reduction can stimulate mycotoxin production. The focus of this Special Issue of Toxins is to gather the most recent advances related to reducing mycotoxin contamination in food and feed using BCAs and natural compounds. In this context, two main types of approaches can be proposed: Preventive methods that could be applied in the field, during storage, or during industrial processing and curative methods that detoxify contaminated matrices by eliminating the produced mycotoxin.

Climate Change and Mycotoxins highlights the importance of the continuous study of climate change impacts on mycotoxigenic fungi and their toxins in food and feed crops. Changing climate conditions across every geographical zone greatly affect rainfall, temperature and concentration of greenhouse gases leading to loss in yield and quality of food crops. In outstanding contributions, the authors compile current evidence on the influence of climate change on mycotoxigenic fungi and mycotoxins in food crops pre- and postharvest and during storage of food and animal feed. The chemistry and biology of toxin production is revised and an outlook on control and prevention of the toxin's impact on food and animal feed is given. The editors recommend this book to mycologists, mycotoxicologists, pathologists, epidemiologists, toxicologists, physicians, veterinarians, nutritionists, the food and feed industries, legislators, analytical chemists, microbiologists, or students of these fields. • Unique compilation on the impact of climate change on mycotoxins based on observed trends over the last 10 years. • Special focus on the implications for food and feed safety. • Latest advances on prediction and prevention of mycotoxin threats to human and animal health. About the Editors Luis M. Botana Is a full Professor of Pharmacology at the University of Santiago, from 2004-2012 director of the Department of Pharmacology and former Fogarty Fellow at the School of Medicine of the Johns Hopkins University. He has been director of the European Reference Laboratory for Marine Toxins from 2004 to 2009. He is author of 25 international patents, over 300 scientific papers and editor of 10 international books. María J. Sainz Is an associate Professor of Agriculture and Forage Production and Conservation at the University of Santiago de Compostela. She has been a visiting scientist at the Rothamsted Experimental Station and for ten years head of the department of Plant Production. Her research interests focus on fungal pathogen detection and diagnostics, mycorrhizal fungi in crop protection and production, and mycotoxigenic fungi and mycotoxins on forage crops and animal feed.