Mycotoxin patulin in food matrices: occurrence and its biological degradation strategies.

Mycotoxin patulin in food matrices: occurrence and its biological degradation strategies. Drug Metab Rev. 2019 Mar 11;:1-48 Authors: Sajid M, Mehmood S, Yuan Y, Yue T Abstract Patulin is a mycotoxin produced by a number of filamentous fungal species. It is a polyketide secondary metabolite which can gravely cause human health problems and food safety issues. This review deals with the occurrence of patulin in major food commodities from 2008 to date, including historical aspects, source, toxicity, and its regulatory limits. Most importantly, an overview of the recent research progress about the biodegradation strategies for contaminated food matrices is provided. The physical and chemical approaches have some drawbacks such as safety issues, possible losses in the nutritional quality, chemical hazards, limited efficacy, and high cost. The biological decontamination based on elimination or degradation of patulin by using yeast, bacteria, and fungi have shown good results and it seems to be attractive since it works under mild and environment-friendly conditions. Further studies are needed to make clear the detoxification pathways by available potential biosorbents and to determine the practical applications of these methods at a commercial level to remove patulin from food products with special reference to their effects on sensory characteristics of foods. PMID: 30857445 [PubMed - as supplied by publisher]
Source: Drug Metabolism Reviews - Category: Drugs & Pharmacology Tags: Drug Metab Rev Source Type: research