@article {48035, title = {Toxicity and preventive approaches of Fusarium derived mycotoxins using lactic acid bacteria: state of the art}, journal = {Biotechnology Letters}, volume = {44}, year = {2022}, month = {OCT}, pages = {1111-1126}, type = {Review}, abstract = {

Mycotoxin contamination of food and feed is a serious food safety issue and causes acute and chronic diseases in humans and livestock. Climatic and agronomic changes helps in the proliferation of fungal growth and mycotoxin production in food commodities. Mycotoxin contamination has attracted global attention due to its wide range of toxicity to humans and animals. However, physical and chemical management approaches in practice are unsafe for well-being due to their health-hazardous nature. Various antibiotics and preservatives are in use to reduce the microbial load and improve the shelf life of food products. In addition, the use of antibiotic growth promotors in livestock production may increase the risk of antimicrobial resistance, which is a global health concern. Due to their many uses, probiotics are helpful microbes that have a significant impact on food and nutrition. Furthermore, the probiotic potential of lactic acid bacteria (LAB) is employed in various food and feed preparations to neutralize mycotoxins, antimicrobial activities, balance the gut microbiome, and various immunomodulatory activities in both humans and livestock. In addition, LAB produces various antimicrobials, flavouring agents, peptides, and proteins linked to various food and health care applications. The LAB-based processes for mycotoxin management are more effective, eco-friendly, and low-cost than physical and chemical approaches. The toxicity, novel preventive measures, binding nature, and molecular mechanisms of mycotoxins{\textquoteright} detoxification using LAB have been highlighted in this review.

}, keywords = {Food safety, Fusarium species, Lactic acid bacteria, management, Mycotoxin}, issn = {0141-5492}, doi = {10.1007/s10529-022-03293-4}, author = {Navale, Vishwambar D. and Vamkudoth, Koteswara Rao} } @article {48298, title = {Genetic diversity of toxigenic Fusarium verticillioides associated with maize grains, India}, journal = {Genetics and Molecular Biology}, volume = {46}, year = {2023}, month = {MAY}, pages = {e20220073}, type = {Article}, abstract = {

In the present investigation, prevalence, genetic diversity, and mycotoxin producing potential of Fusarium species associated with maize grain samples were studied from different geographical regions of India. The highest prevalence of Fusarium verticillioides was recorded as 88.52\%, followed by F. coffeatum, F. foetens, and F. euwallaceae, 6.55\%, 3.27\%, and 1.63\%, respectively. We isolated 54 strains of F. verticillioides, and their genetic diversity was studied by inter simple sequence repeats (ISSR). The ISSR fingerprints (AG) 8C and (AG) 8G showed 252 and 368 microsatellite sites in the genome of F. verticillioides and resulted in 99-100\% repeatability and reproducibility. The Simpson (SID) and Shannon (H) indices (0.78 and 2.36) suggest that F. verticillioides strains exhibit moderate to high diversity. Molecular detection of fumonisin B1 (FB1) biosynthetic genes (FUM1 and FUM13) involved in FB1 production in F. verticillioides was confirmed by polymerase chain reaction (PCR). Furthermore, 91\% of the strains were positive for FB1 production, which was affirmed by liquid chromatography with tandem mass spectrometry (LC-MS-MS). In-vitro appurtenance of F. verticillioides spores exhibited a high to moderate effect on the growth and development of the maize. The current finding demonstrated that most F. verticillioides strains showed a wide range of genetic diversity with varied toxigenic and pathogenic potentials. In conclusion, for the first time, F. coffeatum, F. foetens, and F. euwallaceae species were reported from maize grain samples in India. They were positive for FB1 and negatively affecting grain quality, which is a major concern in food safety.

}, keywords = {diversity, Food safety, Fusarium verticillioides, Mycotoxin, pathogenicity}, issn = {1415-4757}, doi = {10.1590/1678-4685-GMB-2022-0073}, author = {Navale, Vishwambar D. and Sawant, Amol M. and Vamkudoth, Koteswara Rao} } @article {49272, title = {Unlocking the potential of lactococcus lactis subsp. lactis BIONCL17752 strain on fumonisin B1 production by fusarium verticillioides}, journal = {Food Control}, volume = {168}, year = {2025}, month = {FEB}, pages = {110910}, type = {Article}, abstract = {

Mycotoxins are the potent toxic chemical agent{\textquoteright}s linked to food safety, pose a serious risk to human and animal health globally. The management of toxigenic fungi is a challenging task in food and feed industries. The present investigation aimed to use probiotic potentials of lactic acid bacteria (LAB), and fermented cell-free broth as antifungal agents and neutralization of carcinogenic mycotoxin, fumonisin B1 (FB1) in food and feed considered as {\textquoteleft}{\textquoteleft}turned waste into treasure{\textquoteright}{\textquoteright}. We strived to investigate the probiotic potential of Lactococcus lactis subsp. lactis BIONCL17752 strain on prevention of growth and neutralization of FB1 produced by Fusarium verticillioides BIONCL4 strain to emulate as as a food grade bio-preservative. The BIONCL17752 strain exhibited excellent inhibitory activity against BIONCL4 strain. It was cultivated in MRS medium, and obtained cells pellet (CP) and cell-free supernatant (CFS) was lyophilized, and used for their antifungal activity against BIONCL4 strain. The minimum fungicidal concentration (MFC) determined as 12.5 mu g/mL. Nevertheless, CFS assessed for neutralization of FB1 production which exhibited complete inhibition and downregulation of FB1 encoding FUM1 gene expression using quantitative real-time PCR (qPCR). Furthermore, CFS induced transcriptomic studies against BIONCL4 strain endorsed a significant downregulation of virulence, FB1, fusaric acid, fusarin, and chitin biosynthetic pathway genes. The CFS and cells reticent spore germination and FB1 production in the range of 40-61\% and 74-85\%, respectively under stored maize for 60 days. The current findings suggest BIONCL17752 strain apprehend the fungal growth and inhibit the FB1, and other toxigenic molecules biosynthesis, and can be employed as food grade preservative in the food industries to ensure the food safety and human health.

}, keywords = {Food grade preservative, Food safety, Fumonisin B-1, Fusarium verticillioides, lactis, Lactococcus lactis subsp., Maize}, issn = {0956-7135}, doi = {10.1016/j.foodcont.2024.110910}, author = {Navale, Vishwambar D. and Vamkudoth, Koteswara Rao} }