Pleurotus eryngii Culture Filtrate and Aqueous Extracts Alleviate Aflatoxin B1 Synthesis

Mycotoxins in food and feed are a significant health risk, even more so than pesticides and synthetic waste. These toxic secondary metabolites are produced by various fungal species, particularly after fungal colonization of crops. Aflatoxins produced mainly by Aspergillus flavus and Aspergillus parasiticus are among the most concerning mycotoxins. These fungi can colonize a range of crops, including maize and wheat, and produce aflatoxins both in the field and during post-harvest. Aflatoxin B1 (AFB1) is the most toxic and carcinogenic, with demonstrated genotoxic, immunosuppressive, teratogenic, and hepatotoxic effects. Aflatoxins are stable in food and feed and can persist in the food chain, potentially appearing in milk as AFM1. Due to their toxicity, aflatoxins are strictly regulated globally, including in the European Union under Commission Regulation 2023/915. Climate change is increasing the frequency and concentration of mycotoxins in crops. The current control methods, including antifungals and synthetic chemicals, are ineffective and harmful, leading to the need for "greener" solutions. Recent research suggests that mushroom metabolites, particularly polysaccharides from species like Pleurotus eryngii, have potential in inhibiting aflatoxin synthesis. This study explores the effects of mycelial culture filtrates and aqueous extracts from two varieties of Tunisian Pleurotus eryngii on the growth and aflatoxin production of Aspergillus flavus.