Control of mycotoxins in feeds by novel more environmental friendly strategies

Mycotoxins, secondary metabolites produced by some filamentous fungi during their growth on food and feed commodities, represent a serious health hazard due to their possible cytotoxic and genotoxic effects for human and animals. The presence of some mycotoxins in foods and feeds can induce tumours, immune suppression and lowering of animal production. The levels of different mycotoxins, like aflatoxins, ochratoxin A and fusarium toxins in food and feed commodities are limited by law. Up to day the control of the mycotoxins in foods and feeds is mainly achieved by the use of chemical compounds. This strategy could arise environmental problems and select fungal strains resistant to their effects. Some natural compounds like mushroom β-glucans and plant derived antioxidants have demonstrated the ability to provide a long lasting control of the biosynthesis of different mycotoxins, both in vitro and on stored maize and wheat seeds. Furthermore, mushroom' β-glucans have proven a significant immune-enhancing effects on human and animal cells. Thus, their use in a challenge against mycotoxins could provide not only the control of these secondary metabolites but also an improvement of animal well-being.