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.
摘要：
真菌污染存在几个问题：在人类中，健康问题是由机会性丝状真菌和酵母感染引起的，在食物中，真菌会导致腐败，特别是,在真菌毒性真菌的情况下，会导致严重的健康问题。几种类型的脂肪酸及其衍生物，氧化脂素,已发现对真菌生长和霉菌毒素的产生具有抑制作用。使用脂肪酸作为抗真菌药可以满足消费者对更天然和环保化合物的要求，而不太可能促进真菌抗性。此外,由于其性质,脂肪酸很容易用作食品添加剂。在这项工作中,我们回顾了有关脂肪酸抗真菌能力的最相关和最新研究。我们专注于饱和脂肪酸，不饱和脂肪酸，和氧化脂素，它们对真菌抑制的不同影响，他们提出的行动模式，以及它们损害霉菌毒素生产的能力。还讨论了脂肪酸作为抗真菌剂的应用及其局限性。
