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Polysaccharides: A natural solution for mycotoxin mitigation and removal.

Xitao Wang¹, Jiansong You², Xiaoyu Li³

¹College of Life Sciences, Dalian Minzu University, Dalian 116600, China.

|November 1, 2025

Summary

This summary is machine-generated.

Natural polysaccharides like chitosan, beta-glucan, and alginate show promise in binding harmful mycotoxins in food and feed. Further research into modification and in vivo studies is recommended for effective mycotoxin control.

Keywords:

Chitosan Food safety Mycotoxin binding Mycotoxin mitigation Polysaccharides

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Area of Science:

Food Science
Toxicology
Biochemistry

Background:

Mycotoxins are toxic fungal metabolites posing risks to human and animal health.
Contaminated food and feed result in significant agricultural economic losses.
Natural polysaccharides offer a potential solution for mycotoxin mitigation.

Purpose of the Study:

To review the efficacy of natural polysaccharides in mitigating mycotoxins.
To explore the interaction mechanisms between polysaccharides and mycotoxins.
To identify future research directions for enhanced mycotoxin control.

Main Methods:

Literature review of studies on polysaccharide-mycotoxin interactions.
Analysis of binding mechanisms including electrostatic interactions, hydrogen bonding, and gel trapping.
Evaluation of polysaccharide properties like structural complexity and gel-forming capabilities.

Main Results:

Chitosan effectively binds mycotoxins via electrostatic interactions and hydrogen bonding.
Beta-glucan's complex structure enhances mycotoxin adsorption.
Alginate traps mycotoxins through its gel-forming properties.

Conclusions:

Natural polysaccharides are effective in mycotoxin mitigation in food and feed.
Optimized extraction, modification, and combination strategies are needed.
Further in vivo studies and development of advanced materials like nano-encapsulation are crucial for food safety.