Mycotoxins bacteria effect

Molds also produce complex products of secondary metabolism. These secondary metabolites include chemicals used to ensure that the molds maintain their niche within their current habitat. These chemicals may suppress the growth of bacteria or other molds (antibiotic effect), or may be toxic to other eukaryotic cells (mycotoxic effect),. Mycotoxins may function as inhibitors of DNA, RNA, and protein synthesis. The production of secondary metabolites... 

Biological weapons Microorganisms or toxins produced by living organisms that have been enhanced or modihed to more effectively and efficiently cause morbidity or mortality in other living organisms and include bacteria, mycotoxins, rickettsia, toxins, and viruses. 

This chapter will describe some natural antifungal compounds produced by LAB, the factors that influence their production by this group of bacteria, and some practical applications of such antifungal compounds. In addition, the effect that these bacteria have on the production of mycotoxin by toxigenic fungi will be discussed, along with their potential as mycotoxin binders (by adsorption) in Uquid systems. 

Effect of lactic add bacteria on the production of mycotoxins by toxigenic molds... 

Lowe, D., Arendt, E. (2004). The use and effects of lactic acid bacteria on malting and brewing with their relationship to antifungal activity, mycotoxins and gushing a review. Journal of the Institute of Brewing, IIO, 163-180. 

Unfortunately, the knowledge about the effects of mycotoxin exposure on the human microbiome is still limited and reported studies mainly refer to the role played by intestinal microflora in mycotoxin detoxification in animals. Nonetheless, mycotoxins may actually affect the gut microflora, as some of them exhibit antimicrobial activities in animals. In addition, it has been proven that chronic exposure to low doses of DON may induce a shift towards intestinal aerobic bacteria in pigs. Since the number and composition of intestinal microflora are significantly modified in inflammatory bowel diseases in humans, with an increase in the number of aerobic bacteria and a parallel decrease in the number of anaerobic bacteria, mycotoxin exposure might represent a potential risk factor for chronic intestinal inflammatory diseases. Since data supporting or contrasting these hypothesis are still poor, further studies should be addressed to better understand the role played by mycotoxins in the imbalance of intestinal microflora in humans. 

Many well-accepted traditional foods contain, as integral components, toxic or anti-nutritional factors, in addition to the possible presence of bacteria, mycotoxins and adventitious contaminants. The object of processing is not only to improve palatability, keeping quality and microbiological safety, but to destroy toxic factors or to minimise their effects. 

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