Nanoparticles as a Solution for Eliminating the Risk of Mycotoxins.
Nanoparticles as a Solution for Eliminating the Risk of Mycotoxins.
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DOI：
10.3390/nano8090727
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发表时间：
2018-09-14
期刊：
影响因子：
--
通讯作者：
Skladanka J
中科院分区：
文献类型：
--
作者：
Horky P;Skalickova S;Baholet D;Skladanka J
真菌毒素是由某些丝状真菌产生的有毒次级代谢产物。食品和饲料中霉菌毒素的出现对人类和动物的健康造成负面影响。粘土粘合剂、酵母细胞壁或抗氧化添加剂是最广泛使用的霉菌毒素消除产品，以减少其影响。虽然传统方法在不断改进，但目前的研究趋势是寻找创新的解决方案。纳米技术方法似乎是一种有前途的，有效的，低成本的方法，以尽量减少霉菌毒素对健康的影响。这篇综述旨在阐明纳米技术消除真菌毒素的关键知识差距。主要有三种策略：霉菌抑制，霉菌毒素吸附和通过纳米颗粒降低毒性作用。最有前途的方法之一是使用碳基纳米材料。石墨烯已被证明具有巨大的表面和对真菌毒素的高结合能力。聚合物纳米颗粒也引起了人们的注意;它们可以替代吸附剂或包裹任何物质，这将改善生物体的健康状况。鉴于这些发现，这篇综述为未来可能的研究提供了新的见解，这些研究可能会克服与利用纳米技术消除农产品中霉菌毒素相关的挑战。
Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi. The occurrence of mycotoxins in food and feed causes negative health impacts on both humans and animals. Clay binders, yeast cell walls, or antioxidant additives are the most widely used products for mycotoxin elimination to reduce their impact. Although conventional methods are constantly improving, current research trends are looking for innovative solutions. Nanotechnology approaches seem to be a promising, effective, and low-cost way to minimize the health effects of mycotoxins. This review aims to shed light on the critical knowledge gap in mycotoxin elimination by nanotechnology. There are three main strategies: mold inhibition, mycotoxin adsorption, and reducing the toxic effect via nanoparticles. One of the most promising methods is the use of carbon-based nanomaterials. Graphene has been shown to have a huge surface and high binding capacity for mycotoxins. Attention has also been drawn to polymeric nanoparticles; they could substitute adsorbents or enclose any substance, which would improve the health status of the organism. In light of these findings, this review gives new insights into possible future research that might overcome challenges associated with nanotechnology utilization for mycotoxin elimination from agricultural products.
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影响因子：
4.3
作者：
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通讯作者：
Nielen, Michel W. F.
影响因子：
2.8
作者：
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影响因子：
3.4
作者：
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通讯作者：
Abid-Essefi, Salwa
影响因子：
4.1
作者：
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通讯作者：
Akhter, Masood
影响因子：
3.5
作者：
Boxi, Siddhartha Sankar;Mukherjee, Khushi;Paria, Santanu
通讯作者：
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