02377nas a2200217   4500008004100000022001400041245011500055210006900170260000800239300001400247490000700261520161400268653001601882653002101898653002501919653001501944653001401959100002701973700003002000856012902030       2022                        eng d  a0141-549200aToxicity and preventive approaches of Fusarium derived mycotoxins using lactic acid bacteria: state of the art0 aToxicity and preventive approaches of Fusarium derived mycotoxin  cOCT  a1111-11260 v443 a<p>
	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' detoxification using LAB have been highlighted in this review.</p>
10aFood safety10aFusarium species10aLactic acid bacteria10amanagement10aMycotoxin1 aNavale, Vishwambar, D.1 aVamkudoth, Koteswara, Rao  uhttps://library.ncl.res.in/content/toxicity-and-preventive-approaches-fusarium-derived-mycotoxins-using-lactic-acid-bacteria02468nas a2200229   4500008004100000022001400041245009600055210006900151260000800220300001400228490000700242520169800249653001401947653001601961653002901977653001402006653001802020100002702038700002102065700003002086856012202116       2023                        eng d  a1415-475700aGenetic diversity of toxigenic Fusarium verticillioides associated with maize grains, India0 aGenetic diversity of toxigenic Fusarium verticillioides associat  cMAY  ae202200730 v463 a<p>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.</p>
10adiversity10aFood safety10aFusarium verticillioides10aMycotoxin10apathogenicity1 aNavale, Vishwambar, D.1 aSawant, Amol, M.1 aVamkudoth, Koteswara, Rao  uhttps://library.ncl.res.in/content/genetic-diversity-toxigenic-fusarium-verticillioides-associated-maize-grains-india