Mycotoxins in gastrointestinal lumen

Mycotoxins in the gastrointestinal lumen are toxic secondary metabolites produced by fungi such as Aspergillus, Fusarium, and Penicillium that contaminate food supplies worldwide [WHO, 2018]. Upon ingestion, these toxins interact with the intestinal mucosa, where they can disrupt tight junction proteins, induce oxidative stress, and trigger pro-inflammatory cytokine release, leading to impaired gut barrier function [Ghareeb et al., 2015, Toxins]. Major classes include aflatoxins, which are potent hepatocarcinogens, and trichothecenes like deoxynivalenol, which cause acute gastrointestinal distress [NIH, 2023]. Therapeutic strategies target these toxins within the GI lumen to prevent their systemic absorption and subsequent organ toxicity. This is primarily achieved through the use of adsorbents like activated charcoal or clay minerals that sequester the toxins, or through specific enzymes that biotransform them into non-toxic metabolites [EFSA, 2017].

Other names

Fungal toxinsLuminal mycotoxinsDietary mycotoxinsFoodborne mycotoxins

Physical adsorption and sequestration to prevent systemic absorption; enzymatic degradation into non-toxic metabolites.