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A Review of the Mycotoxin Family of Fumonisins, Their Biosynthesis, Metabolism, Methods of Detection and Effects on Humans and Animals.
Int J Mol Sci
December 2024
School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK.
Fumonisins, a class of mycotoxins predominantly produced by species, represent a major threat to food safety and public health due to their widespread occurrence in staple crops including peanuts, wine, rice, sorghum, and mainly in maize and maize-based food and feed products. Although fumonisins occur in different groups, the fumonisin B series, particularly fumonisin B1 (FB1) and fumonisin B2 (FB2), are the most prevalent and toxic in this group of mycotoxins and are of public health significance due to the many debilitating human and animal diseases and mycotoxicosis they cause and their classification as by the International Agency for Research on Cancer (IARC) as a class 2B carcinogen (probable human carcinogen). This has made them one of the most regulated mycotoxins, with stringent regulatory limits on their levels in food and feeds destined for human and animal consumption, especially maize and maize-based products.
View Article and Find Full Text PDFThe role of Ancestral MicroRNAs in grass inflorescence development.
J Plant Physiol
December 2024
Waite Research Institute, School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia; Joint International Research Laboratory of Metabolic & Developmental Sciences, Shanghai Jiao Tong University-University of Adelaide Joint Centre for Agriculture and Health, State Key Laboratory of Hybrid Rice, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, 200240, China.
Plant inflorescences are complex, highly diverse structures whose morphology is determined in meristems that form during reproductive development. Inflorescence structure influences flower formation, and consequently grain number, and yield in crops. Correct inflorescence and flower development require tight control of gene expression via complex interplay between regulatory networks.
View Article and Find Full Text PDFSmart pH-sensitive indicators based on rice starch/pectin/alginate loading Lambrusco pomace extract and curcumin to track the freshness of pink shrimps.
Int J Biol Macromol
December 2024
Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, Italy.
This research is focused on the formulation and testing of green visual pH-sensitive indicators based on natural extracts from Curcuma Longa (CUR) and Lambrusco wine pomace (LAM), an Italian wine variety, incorporated into rice starch/pectin/alginate matrixes for non-destructively detecting shrimps freshness in real-time. The effect of the mixed indicators and their synergic combination on the properties and performances of indicators was investigated. Both the extracts and their combination showed pronounced pH responsiveness.
View Article and Find Full Text PDFThe forgotten wine: Understanding palm wine fermentation and composition.
Int J Food Microbiol
February 2025
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Victoria 3010, Australia. Electronic address:
Palm wine is an alcoholic beverage that has existed for centuries and has important economic and socio-culture values in many tropical and sub-tropical countries. Lesser known than other types of wines, palm wine is made by spontaneous fermentation of palm sap by naturally occurring microbial communities. The palm sap ecosystem has unique microbial composition and diversity, which determines the composition of the eventual wine and is likely affected by geographical distinctiveness.
View Article and Find Full Text PDFThe Impact of Fermentation Methods on the Quality and Bacterial Diversity of Dazhu Glutinous Rice Wine.
Curr Microbiol
December 2024
College of Biomass Science and Engineering, Sichuan University, 24 South Section, First Ring Road, Chengdu, 610065, Sichuan, China.
Dazhu glutinous rice wine is a well-known traditional Chinese rice wine, and many local factories and handicraft workshops use different fermentation methods to produce it. Still, the influence of fermentation processes on glutinous rice wine is unclear. This study aimed to compare the difference between the two fermentation methods in the quality and bacterial composition of Dazhu glutinous rice wine.
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