Journal
TOXINS
Volume 13, Issue 12, Pages -Publisher
MDPI
DOI: 10.3390/toxins13120852
Keywords
fatty acids; oxylipins; antifungal; anti-mycotoxin
Categories
Funding
- National Natural Science Foundation of China (NSFC) [31871898]
- Guangdong Provincial Special Fund for Modern Agriculture Industry Technology Innovation Teams [2021KJ149, 2021KJ151]
- Characteristic innovation project of colleges and universities in Guangdong Province [2020KQNCX025]
- Zhanjiang Competitive Allocation Project of Science and Technology Development Special Fund [200915134541577, 2020A03009]
- Guangdong Provincial key research and development program [2021B0202060001]
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Fungal contamination of food poses a major food safety challenge, and exploring natural antifungal agents like fatty acids and oxylipins is crucial. These compounds have been found to inhibit fungal growth and mycotoxin production, but further research is needed to fully understand their potential as antifungal preservatives in food.
Fungal contamination of food, especially by mycotoxigenic fungi, not only reduces the quality of the food, but can also cause serious diseases, thus posing a major food safety challenge to humans. Apart from sound food control systems, there is also a continual need to explore antifungal agents that can inhibit fungal growth and mycotoxin production in food. Many types of fatty acids (FAs) and their oxidized derivatives, oxylipins, have been found to exhibit such effects. In this review, we provide an update on the most recent literature on the occurrence and formation of FAs and oxylipins in food, their effects on fungal growth and mycotoxin synthesis, as well as the genetic and molecular mechanisms of actions. Research gaps in the field and needs for further studies in order to realizing the potential of FAs and oxylipins as natural antifungal preservatives in food are also discussed.
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