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The Potential of Fatty Acids and Their Derivatives as Antifungal Agents: A Review
Ana Guimarães1,2, Armando Venâncio1,2
1Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
Abstract:
Fungal contamination presents several problems: in humans, health issues arise from infections with opportunistic filamentous fungi and yeast, while in food, fungi cause spoilage and, in particular, in the case of mycotoxigenic fungi, can cause serious health issues. Several types of fatty acids and their derivatives, oxylipins, have been found to have inhibitory effect towards fungal growth and the production of mycotoxins. The use of fatty acids as antifungals could fulfil consumer's requests of more natural and environmentally friendly compounds, while being less likely to promote fungal resistance. In addition, due to their nature, fatty acids are easily used as food additives. In this work, we review the most relevant and recent studies on the antifungal ability of fatty acids. We focused on saturated fatty acids, unsaturated fatty acids, and oxylipins, their different impact on fungal inhibition, their proposed modes of action, and their ability to impair mycotoxin production. Applications of fatty acids as antifungals and their limitations are also addressed.
Insights
Fatty acids and oxylipins show promise as natural antifungals, inhibiting fungal growth and mycotoxin production. Their use as food additives offers a safer, eco-friendly alternative to conventional treatments.
Area of Science:
- Food Science
- Mycology
- Biochemistry
Background:
- Fungal contamination poses health risks to humans and causes food spoilage.
- Mycotoxigenic fungi produce toxins that can lead to serious health issues.
- Current antifungal strategies may promote fungal resistance.
Purpose of the Study:
- To review recent studies on the antifungal properties of fatty acids and oxylipins.
- To analyze their impact on fungal growth and mycotoxin production.
- To discuss their potential applications and limitations as natural antifungals.
Main Methods:
- Literature review of studies on saturated fatty acids, unsaturated fatty acids, and oxylipins.
- Analysis of their antifungal mechanisms of action.
- Evaluation of their efficacy in inhibiting fungal growth and mycotoxin formation.
Main Results:
- Fatty acids and oxylipins demonstrate significant antifungal activity.
- These compounds inhibit both fungal growth and the production of harmful mycotoxins.
- They offer a more natural and environmentally friendly approach compared to synthetic antifungals.
Conclusions:
- Fatty acids and oxylipins are effective natural antifungals with potential as food additives.
- Their use aligns with consumer demand for natural and sustainable products.
- Further research is needed to fully explore their applications and overcome limitations.
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