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Fumonisins
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
Alicia Rodríguez, Agustín Ariño, Marta Herrera, Juan J. Córdoba
The Fusarium genus belongs to the Ascomycete phylum, Ascomycetes class, Hypocreales order, and encompasses a large number of species that occur in all climate zones and parasitize agriculturally important crops.14 The main fumonisins producers are F. verticillioides (syn. Fusarium moniliforme) and F. proliferatum,15 along with Fusarium anthophilum, Fusarium dlaminii, Fusarium fujikuroi, Fusarium nygamai, and Fusarium oxysporum.14 The ability of Fusarium subglutinans and Fusarium temperatum to produce fumonisins is ambiguous.16,17
Biosensors for the detection of mycotoxins
Published in Toxin Reviews, 2022
Akansha Shrivastava, Rakesh Kumar Sharma
Fusarium toxins are produced by over 50 species of Fusarium and have a history of infecting developing grains such as wheat and maize. Fusarium intoxication leads to leukoencephalomalacia (related to necrotic lesions in the cerebrum) in horses and pulmonary edema in swine, hepatotoxicity (liver damage), and nephrotoxicity (kidney damage) (Shi et al. 2016, Fraeyman et al. 2017). The most-reported toxins of this range include fumonisins, trichothecenes, ZEN, and other major toxins include beauvericin (Fusarium sambucinum, Fusarium poae, Fusarium langsethiae, Fusarium verticillioides, and Fusarium subglutinans), enniatins (Fusarium trincinctum, Fusarium sporotrichioides, and Fusarium langsethiae), fusaproliferin, and moniliformin (Fusarium avenaceum, Fusarium tricinctum, and Fusarium proliferatum). The fungal species responsible for producing fumonisins are Fusarium verticillioides, Fusarium proliferatum, Fusarium napiforme, Fusarium dlamini, Fusarium nygamai, and for ZEN are Fusarium graminearum, Fusarium culmorum, Fusarium cerealis, Fusarium equiseti, and Fusarium incarnatum; while for trichothecenes Fusarium sporotrichioides, Fusarium langsethiae, Fusarium culmorum, and Fusarium cerealis (Liuzzi et al. 2017, Bertero et al. 2018). Barley, corn, oat, rye, and wheat were reported to be contaminated with Fusarium toxins being maximum in wheat (50 mg/kg) (Döll and Dänicke 2011). In another report, a maximum concentration of DON (6682 µg/kg) has been reported in corn products (Schollenberger et al. 2006).