Mycotoxins in Food: New Determination Methods, Toxic Mechanisms, and Control Strategies
• 大类 : 工程技术 - 2区
• 小类 : 食品科技 - 1区
• 小类 : 毒理学 - 2区
Mycotoxin contamination in food is a big problem in many countries. Many mycotoxins, including aflatoxins, T-2 toxin, deoxynivalenol (DON), Penicillium toxins, ochratoxins, and their varied modified forms (masked forms) are usually detected in food and food materials including bread, noodles, fruits, and beer. Importantly, mycotoxins are highly toxic to humans and cause many diseases. For example, aflatoxins can cause liver cancer, and Furarium toxins, including T-2 toxin and DON, exhibit immunotoxicity, neurotoxicity, hematotoxicity, and even carcinogenesis. Most mycotoxins generate free radicals, including reactive oxygen species, which induce lipid peroxidation, and lead to apoptosis. However, up to date, the underlying molecular mechanisms of these toxicities are still not fully explored. On the other hand, how to control mycotoxin contamination in food is another hot topic in the field of mycotoxins, and since most mycotoxins are hot stable, which facilitates them to escape from the cooking processes and still toxic people. However, increasing lines of evidence show that some natural compounds such as quercetin, selenium, antimicrobial peptides, and plant extracts can be used to reduce the toxicity of mycotoxins.
The aim of this Special Issue "Mycotoxins in food: new determination methods, toxic mechanisms, and control strategies" is to assemble review and original research articles on mycotoxins including: new determination methods; mode of action; metabolism and toxicology; toxic mechanisms; exposure and assessment; control strategies, etc. We welcome researchers to submit their relevant research articles and excellent work on mycotoxins to this Special Issue with the aim of sharing the latest ideas and progresses in this field with the readers of Food and Chemical Toxicology.