METHODOLOGIES TO PREVENT AND CONTROL THE BIOSYNTHESIS OF DIFFERENT MYCOTOXINS IN FOOD AND FEEDS

Mycotoxins are harmful secondary metabolites produced by several widespread environment-contaminating fungi mainly belonging to Fusarium, Aspergillus and Penicillium genera. These compounds can be mutagenic, teratogenic and carcinogenic for animals and humans. In our diet we experience a quite harmful daily consumption of mycotoxin-contaminated foods. Recently, many natural-based antioxidant or biocontrol-related strategies have been assessed as environment-friendly approaches for controlling the production of many mycotoxins in feed and foodstuffs. Some basidiomycetes (e.g., Trametes versicolor), are known for their healthy effects on animals and human. Here we show that raw, semi-purified and purified exo-polysaccharides and some secreted hydrolytic enzymes (e.g., ligninolytic enzymes) from these mushrooms have demonstrated the ability both to inhibit the biosynthesis or (and) to degrade different mycotoxins (aflatoxins, ochratoxin A, Fusarium toxins) already present in several feed- and foodstuff such as wheat and maize seeds. The results obtained are promising in view to apply a more environmental friendly strategy in order to achieve an improved control of different toxins which often are present at the same time in foods and feeds.