Microbial transformation of trichothecene mycotoxins

Abstract

Trichothecene mycotoxins produced by the Fusarium genus are highly toxic to humans and animals. They are commonly found in cereals worldwide, which is not only a concern for food safety, but also highly relevant to the livestock industry. Controlling trichothecenes in food and feed has been a challenge since the toxins are markedly stable under different environmental conditions. Thermal processing is usually ineffective, and chemical treatments generally are expensive and often result in side effects. Previous studies on innovative biological approaches, such as the use of microorganisms and enzymes, to convert the toxins into non or less toxic compounds have shown promise. This review will briefly describe the chemical structures and toxicity of trichothecenes, and examine the microorganisms, including both bacteria and fungi, from various natural sources that are able to detoxify the toxins as either mixed cultures or a pure culture of single isolates. Finally, challenges and innovative strategies in the development of technology to detoxify trichothecenes by microorganisms are described.