Related Experiment Video

Updated: May 24, 2026

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products
06:47

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Published on: December 5, 2020

[Mould and mycotoxin contamination of medicinal materials]

Xiaomao Qin1, Shunxing Guo

  • 1Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Institute of Medicinal Plant Development, Peking Union Medical College, Beijing 100193, China.

Zhongguo Zhong Yao Za Zhi = Zhongguo Zhongyao Zazhi = China Journal of Chinese Materia Medica
|February 29, 2012
PubMed

Insights

Medicinal materials can be contaminated by fungi and harmful mycotoxins, impacting their use and human health. This review examines contamination sources and influencing factors to improve protection strategies.

Area of Science:

  • Mycology
  • Food Science
  • Pharmacognosy

Context:

  • Medicinal materials are susceptible to contamination by diverse fungal species, including Aspergillus, Penicillium, and Fusarium.
  • Fungal contamination leads to the presence of mycotoxins (e.g., aflatoxins, ochratoxins, fumonisins), posing risks to human health.
  • Contamination occurs throughout cultivation, storage, and manufacturing, limiting the efficacy and safety of medicinal products.

Purpose:

  • To review the prevalence of fungal and mycotoxin contamination in medicinal materials.
  • To identify factors contributing to fungal and mycotoxin contamination.
  • To highlight the need for effective contamination control strategies throughout the production chain.

Summary:

  • Fungi like Aspergillus spp. and Penicillium spp. contaminate medicinal materials, producing toxic compounds such as aflatoxins (AFTs), ochratoxins (OTA), and fumonisins (FBs).
  • Contamination sources include agricultural practices, post-harvest storage, and manufacturing processes.
  • Current disinfection methods show limited efficacy, necessitating a focus on preventative measures.

Impact:

  • Enhances understanding of fungal and mycotoxin risks in medicinal materials.
  • Provides a basis for developing improved quality control and safety protocols.
  • Contributes to safeguarding public health by ensuring the integrity of medicinal resources.

More Related Videos

Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.09:21

Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.

Published on: February 15, 2019

Related Concept Videos

Fungal Group Zygomycota01:29

Fungal Group Zygomycota

Zygomycota, previously classified as a distinct fungal group, are primarily terrestrial, saprophytic molds that play a crucial role as decomposers. Recent phylogenetic studies have revealed that these fungi are now divided into two major clades — Mucoromycota, which includes many symbiotic species, and Zoopagomycota, which primarily consists of parasitic and pathogenic fungi. These groups exhibit distinct ecological roles and reproductive strategies while sharing key structural and...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Fungal Phylum Basidiomycota01:26

Fungal Phylum Basidiomycota

Basidiomycota is a diverse phylum of fungi that includes ecologically significant decomposers such as white rot fungi, symbionts like mycorrhizal fungi, plant pathogens such as rusts and smuts, and edible species like Agaricus bisporus (the common button mushroom). These fungi play crucial roles in nutrient cycling, symbiotic relationships, and even human health. Their defining feature is the basidium, a microscopic club-shaped structure responsible for producing basidiospores.Fruiting Bodies...
Fungal Phylum Ascomycota01:28

Fungal Phylum Ascomycota

Phylum Ascomycota, a major division within the subkingdom Dikarya, comprises a diverse range of fungal species, including both unicellular yeasts and filamentous molds such as Aspergillus and Penicillium. These fungi thrive in a variety of habitats, from aquatic ecosystems to terrestrial environments, playing crucial ecological and economic roles.Morphology and ReproductionThe defining characteristic of Ascomycetes, commonly referred to as sac fungi, is the ascus—a sac-like structure that...
Biodeterioration01:28

Biodeterioration

Biodeterioration refers to the unwanted alteration of materials caused by microorganisms—especially fungi—which damage both organic substrates (paper, wood, textiles) and inorganic ones (stone, plaster, glass). Unlike abiotic decay, biodeterioration results from biological activity that produces physical disruption and chemical degradation.Physical deterioration occurs as fungal hyphae penetrate pores, cracks, and surface irregularities. Hyphal turgor pressure, thigmotropic growth along...