Mapeando micotoxinas e micotoxicoses: uma revisão de escopo

Abstract

Mycotoxins are secondary metabolites produced by filamentous fungi, responsible for mycotoxicosis—diseases resulting from acute or chronic poisoning by these substances. Modern research on food contaminated by mycotoxigenic fungi, potentially implicated in severe clinical manifestations, gained prominence in the 1960s, although historical records have existed for centuries. This research aimed to map the most current and relevant information in the scientific context regarding mycotoxins and mycotoxicosis. To achieve this, a scoping review was conducted following PRISMA-SRC standards. Results indicate that there is currently extensive knowledge about a wide variety of mycotoxins, including elucidation of their chemical structures, the estimated number of fungal species implicated in mycotoxicosis, as well as the conditions that favor mycotoxin production and their deleterious effects on human and animal health. This understanding is crucial for setting limits on mycotoxins in food, although these limits vary globally. Research has focused on improving detection techniques, exploring so-called "masked mycotoxins," developing more effective treatments, assessing how climate change may affect their production and agriculture in general, and ultimately understanding interactions and impacts of mycotoxins on unique health. In conclusion, it is evident from the information reported in the literature that the study of mycotoxins and mycotoxicosis has advanced rapidly, but many aspects still require more in-depth exploration, especially considering the climate crisis.