Enniatins, 'emmerging mycotoxins'

Gautier C., Pinson-Gadais L., Richard-Forget F. (2020) The Fusarium Mycotoxins Enniatins: an updated review of their occurrence, the producing Fusarium species and the abiotic determinants of their accumulation in crop harvests. Journal of Agricultural and Food Chemistry. In Press :    DOI: 10.1021/acs.jafc.0c00411

Abstract

Cereal grains and their processed food products are frequently contaminated with
mycotoxins produced by the Fusarium genus. Enniatins (ENNs) which belong to the so-called
“emerging mycotoxins” family are among the most frequently found in small grain cereals. Health
hazards induced by a chronic exposure to ENNs or to an association of ENNs with other major
mycotoxins is a risk that cannot be excluded given the current toxicological data. Thus, efforts must
pursued to define efficient control strategies to mitigate their presence in cereal grains. A key
condition for achieving this aim is to gain a deep and comprehensive knowledge of the factors
promoting the appearance of ENNs in crop harvests. After an update of ENNs occurrence data, this
review surveys the scientific literature on the Fusarium species responsible for ENNs contamination
and covers the recent advances concerning the abiotic determinants and the genetic regulation of
ENNs biosynthesis.