REVIEW Bioinspired recognition elements for mycotoxin sensors Riikka Peltomaa 1 & Elena Benito-Peña 1 & María C. Moreno-Bondi 1 Received: 27 July 2017 /Revised: 5 October 2017 /Accepted: 10 October 2017 /Published online: 10 November 2017 # Springer-Verlag GmbH Germany 2017 Abstract Mycotoxins are low molecular weight mole- cules produced as secondary metabolites by filamentous fungi that can be found as natural contaminants in many foods and feeds. These toxins have been shown to have adverse effects on both human and animal health, and are the cause of significant economic losses worldwide. Sensors for mycotoxin analysis have traditionally applied elements of biological origin for the selective recognition purposes. However, since the 1970s there has been an exponential growth in the use of genetically engineered or synthetic biomimetic recognition elements that allow some of the limitations associated with the use of natural receptors for the analyses of these toxins to be circumvented. This review provides an overview of recent advances in the application of bioinspired recognition el- ements, including recombinant antibodies, peptides, aptamers, and molecularly imprinted polymers, to the de- velopment of sensors for mycotoxins based on different transduction elements. Keywords Mycotoxin . Recognition element . Recombinant antibody . Peptide . Aptamer . Molecularly imprinted polymer Introduction Mycotoxins are low molecular weight (approximately 700) natural products produced as secondary metabolites by fila- mentous fungi mainly, although not exclusively, when they reach maturity [1]. Unlike primary metabolites, these com- pounds are believed to have no function in the life cycle of the producer cell [2]. They can be found as natural contami- nants in many vegetal foods or feeds, including nuts (almonds and walnuts), cereals (rice, wheat, and maize), oilseeds (soy- bean, peanuts), fruits, dried fruits, spices, beans, forage, wines, and grape juices, or in foods of animal origin, such as milk, eggs, and meat [1, 2]. Alternatively, exposure to these toxins can be by inhalation of dust containing mycotoxigenic fungal spores [1]. Regardless of the way they come in contact with humans or domestic animals, including birds, they may cause lowered performance, sickness, or even death even at very low concentrations [3, 4]. Their range of actions includes cy- totoxic, nephrotoxic, hepatotoxic, teratogenic, mutagenic, car- cinogenic, immunosuppressive, and estrogenic effects [1, 2]. In any case, their effect on health depends on factors such as the concentration in the contaminated food and the exposure time, the synergistic effect of other mycotoxins, and environ- mental factors associated especially with the storage condi- tions of the foodstuff [1]. The word Bmycotoxin,^ a combination of the Greek word for Bfungus^ mykes and the Latin word toxicum, meaning Bpoison^ [5], was established in 1962 after the Bturkey X disease^ responsible for the death of approximately 100,000 turkey poults near London, due to the intake of feed infested with secondary metabolites from Aspergillus flavus (aflatoxins) [6]. Nowadays, approximately 400 compounds are recognized as mycotoxins, although only about 30 Published in the topical collection celebrating ABCs 16th Anniversary. * María C. Moreno-Bondi mcmbondi@ucm.es 1 Department of Analytical Chemistry, Faculty of Chemistry, Universidad Complutense de Madrid, Av. Complutense s/n, 28040 Madrid, Spain Anal Bioanal Chem (2018) 410:747–771 https://doi.org/10.1007/s00216-017-0701-3