The present study examined the effects of mesoporous silica nanoparticles (MSNs) on its adsorption capacity of aflatoxin B (AFB). Moreover, the study evaluated the toxicity of MSNs with AFB using NIH3T3 cells and hemolysis test. The obtained MSNs were spherical, irregular-like in shape, having a mean size of 39.
View Article and Find Full Text PDFDeveloping environmentally friendly alternative strategies to reduce the damage caused by fungi in agriculture has been widely investigated. In this study, we evaluated using mesoporous silica nanoparticles (MSNs) incorporated with zinc oxide (MSNs-ZnO) as a potential antifungal agent against and strains, as well as their antimycotoxin properties. The MSNs that synthesized and characterized could release abundant ZnO in the first 24 h.
View Article and Find Full Text PDFInt J Food Microbiol
May 2021
We assessed the mycobiota diversity and mycotoxin levels present in wild rice (Oryza latifolia) from the Pantanal region of Brazil; fundamental aspects of which are severely understudied as an edible plant from a natural ecosystem. We found multiple fungal species contaminating the rice samples; the most frequent genera being Fusarium, Nigrospora and Cladosporium (35.9%, 26.
View Article and Find Full Text PDFThe bats usually inhabit shelters with favorable conditions for fungal proliferation, including pathogenic and opportunistic species. The fungal diversity present on bats is little known and the studies are scarce in Brazil, which only a work has been performed in Cerrado and Pantanal biomes. Therefore, the objective of this study was evaluating the occurrence of filamentous fungi on the rostral region of Molossus molossus in an Atlantic Forest remnant of Brazil.
View Article and Find Full Text PDFMycotoxins are widely studied by many research groups in all aspects, but the stability of these compounds needs further research for clarification. The objective of this study is to evaluate deoxynivalenol and zearalenone stability during all steps of the malting and brewing processes. The levels of these compounds decreased significantly during the production process (barley to beer).
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