文献类型：期刊文献

英文题名：Fatty Acids and Oxylipins as Antifungal and Anti-Mycotoxin Agents in Food: A Review

作者：Qiu, Mei[1,2,3,4];Wang, Yaling[1,2,3,4];Sun, Lijun[1,2,3,4];Deng, Qi[1,2,3,4];Zhao, Jian[5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Prov Key Lab Aquat Product Proc & Safet, Zhanjiang 524088, Peoples R China;[3]Guangdong Higher Educ Inst, Key Lab Adv Proc Aquat Prod, Zhanjiang 524088, Peoples R China;[4]Guangdong Prov Engn Technol Res Ctr Marine Food, Zhanjiang 524088, Peoples R China;[5]Univ New South Wales, Sch Chem Engn, Sydney, NSW 2052, Australia

年份：2021

卷号：13

期号：12

外文期刊名：TOXINS

收录：SCI-EXPANDED(收录号：WOS:000737205900001)、、Scopus(收录号：2-s2.0-85120790339)、WOS

基金：FundingThis work was funded by the National Natural Science Foundation of China (NSFC) [31871898], Guangdong Provincial Special Fund for Modern Agriculture Industry Technology Innovation Teams [2021KJ149, 2021KJ151], Characteristic innovation project of colleges and universities in Guangdong Province [2020KQNCX025], Zhanjiang Competitive Allocation Project of Science and Technology Development Special Fund [200915134541577, 2020A03009] and Guangdong Provincial key research and development program [2021B0202060001].

语种：英文

外文关键词：fatty acids; oxylipins; antifungal; anti-mycotoxin

外文摘要：Fungal contamination of food, especially by mycotoxigenic fungi, not only reduces the quality of the food, but can also cause serious diseases, thus posing a major food safety challenge to humans. Apart from sound food control systems, there is also a continual need to explore antifungal agents that can inhibit fungal growth and mycotoxin production in food. Many types of fatty acids (FAs) and their oxidized derivatives, oxylipins, have been found to exhibit such effects. In this review, we provide an update on the most recent literature on the occurrence and formation of FAs and oxylipins in food, their effects on fungal growth and mycotoxin synthesis, as well as the genetic and molecular mechanisms of actions. Research gaps in the field and needs for further studies in order to realizing the potential of FAs and oxylipins as natural antifungal preservatives in food are also discussed.