Fumonisin: Difference between revisions

Latest revision as of 03:37, 13 February 2025

Fumonisin[edit]

Fumonisins are a group of mycotoxins produced by several species of Fusarium, a type of filamentous fungi. These toxins are primarily found in maize (corn) and maize-based products. Fumonisins are known to cause a variety of health issues in both humans and animals, and they are a significant concern in food safety.

Chemical Structure[edit]

Fumonisins are characterized by their long-chain hydrocarbon structure. The most studied and prevalent fumonisin is Fumonisin B1, which is depicted in the image to the right. Fumonisin B1 consists of a 20-carbon backbone with two tricarballylic acid groups and an amine group, which contribute to its biological activity.

Biological Effects[edit]

Fumonisins interfere with the metabolism of sphingolipids, which are essential components of cell membranes. This interference can lead to a disruption in cell signaling and cell growth. In animals, fumonisins have been linked to diseases such as equine leukoencephalomalacia in horses and porcine pulmonary edema in pigs.

In humans, there is evidence suggesting that fumonisins may be associated with an increased risk of esophageal cancer and neural tube defects in populations consuming large amounts of contaminated maize.

Sources and Occurrence[edit]

Fumonisins are primarily produced by the Fusarium verticillioides and Fusarium proliferatum species. These fungi thrive in warm and humid conditions, which are conducive to the growth of maize. As a result, fumonisin contamination is more prevalent in regions with such climates.

Prevention and Control[edit]

To reduce the risk of fumonisin contamination, several strategies can be employed:

Agricultural Practices: Implementing crop rotation and using resistant maize varieties can help reduce fungal growth.
Storage Conditions: Proper drying and storage of maize can prevent fungal proliferation.
Regulatory Measures: Many countries have established maximum allowable levels of fumonisins in food and feed to protect public health.

Related Pages[edit]

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-'''Fumonisin''' is a type of [[mycotoxin]] produced by certain species of the [[Fusarium]] genus of fungi. These toxins are commonly found in maize (corn) and other cereals, and can pose serious health risks to both humans and animals.
+== Fumonisin ==
-== History ==
+[[File:Fumonisin_B1.svg|thumb|right|Chemical structure of Fumonisin B1]]
-The discovery of fumonisins dates back to the late 1980s, when researchers identified them as the cause of equine leukoencephalomalacia (ELEM), a fatal disease in horses. Since then, fumonisins have been linked to various other diseases in animals and humans.
-== Production and Occurrence ==
+'''Fumonisins''' are a group of mycotoxins produced by several species of [[Fusarium]], a type of filamentous fungi. These toxins are primarily found in [[maize]] (corn) and maize-based products. Fumonisins are known to cause a variety of health issues in both humans and animals, and they are a significant concern in [[food safety]].
-Fumonisins are produced by several species of Fusarium fungi, including [[Fusarium verticillioides]] and [[Fusarium proliferatum]]. These fungi are commonly found in the soil and can infect crops, particularly maize, under favorable conditions. The production of fumonisins is influenced by environmental factors such as temperature and humidity.
-== Health Effects ==
+== Chemical Structure ==
-Fumonisins can cause a variety of health problems in animals, including ELEM in horses, pulmonary edema in pigs, and liver and kidney damage in rats. In humans, consumption of fumonisin-contaminated food has been associated with increased risk of [[esophageal cancer]] and neural tube defects in newborns.
-== Detection and Control ==
+Fumonisins are characterized by their long-chain hydrocarbon structure. The most studied and prevalent fumonisin is [[Fumonisin B1]], which is depicted in the image to the right. Fumonisin B1 consists of a 20-carbon backbone with two tricarballylic acid groups and an amine group, which contribute to its biological activity.
-Various methods are available for the detection of fumonisins in food and feed, including [[high-performance liquid chromatography]] (HPLC) and [[enzyme-linked immunosorbent assay]] (ELISA). Control strategies for fumonisins involve good agricultural practices, such as crop rotation and the use of resistant maize varieties, as well as post-harvest measures like proper storage and processing.
-== Regulation ==
+== Biological Effects ==
-Due to the health risks associated with fumonisins, many countries have established maximum allowable levels for these toxins in food and feed. The [[World Health Organization]] (WHO) and the [[Food and Agriculture Organization]] (FAO) have also provided guidelines on fumonisin levels.
+Fumonisins interfere with the metabolism of [[sphingolipids]], which are essential components of cell membranes. This interference can lead to a disruption in cell signaling and cell growth. In animals, fumonisins have been linked to diseases such as [[equine leukoencephalomalacia]] in horses and [[porcine pulmonary edema]] in pigs.
+In humans, there is evidence suggesting that fumonisins may be associated with an increased risk of [[esophageal cancer]] and [[neural tube defects]] in populations consuming large amounts of contaminated maize.
+== Sources and Occurrence ==
+Fumonisins are primarily produced by the [[Fusarium verticillioides]] and [[Fusarium proliferatum]] species. These fungi thrive in warm and humid conditions, which are conducive to the growth of maize. As a result, fumonisin contamination is more prevalent in regions with such climates.
+== Prevention and Control ==
+To reduce the risk of fumonisin contamination, several strategies can be employed:
+* '''Agricultural Practices''': Implementing crop rotation and using resistant maize varieties can help reduce fungal growth.
+* '''Storage Conditions''': Proper drying and storage of maize can prevent fungal proliferation.
+* '''Regulatory Measures''': Many countries have established maximum allowable levels of fumonisins in food and feed to protect public health.
+== Related Pages ==
+* [[Mycotoxin]]
+* [[Fusarium]]
+* [[Maize]]
+* [[Food safety]]
 [[Category:Mycotoxins]]
 [[Category:Food safety]]
-[[Category:Toxicology]]
+[[Category:Fusarium]]
-{{mycotoxin-stub}}
-{{food-safety-stub}}