Article
Chemistry, Analytical
Maria Guerrero-Chanivet, Dominico A. Guillen-Sanchez, Manuel Jose Valcarcel-Munoz, M. Valme Garcia-Moreno, Ofelia Anjos
Summary: This study analyzed Brandies de Jerez with different aging times and seasoning types using FT-Raman spectroscopy and chemical analysis. The results showed significant differences in the Brandies de Jerez due to aging time and seasoning type.
Review
Food Science & Technology
Enrique Duran-Guerrero, Remedios Castro-Mejias, Maria de Valme Garcia-Moreno, Maria del Carmen Rodriguez-Dodero, Monica Schwarz, Dominico Guillen-Sanchez
Summary: The Jerez (Sherry) region in southern Spain produces well-known oenological products with unique aroma characteristics, influenced by factors such as climate, grape varieties, vinification, and aging techniques. These characteristics have been extensively researched due to their impact on the aromatic profile of wines, vinegars, and brandies from the area.
Article
Chemistry, Analytical
Yijian Zhao, Tianyue Liu, Jinghui Gao, Qiaojuan Zhang, Mengyu Liao, He Cheng, Jingsheng Tian, Zhiyi Yao
Summary: A nanoassembly was constructed by coupling a cationic perylene diimide derivative (PdE-PDI) and sodium dodecyl sulphate (SDS), which showed high-density charges and a specific surface area for rapid sensing of Aflatoxin B-1 (AFB(1)). The proposed PdE-PDI/SDS exhibited excellent specificity to AFB(1) with a low detection limit of 0.74 ng mL(-1). This fluorescent strategy for AFB(1) determination holds great promise for the wide applications of perylene diimide derivative in food safety.
ANALYTICAL CHEMISTRY
(2023)
Article
Chemistry, Multidisciplinary
Qingbao Yang, Yanhua Qi, Jingming Zhou, Yumei Chen, Chao Liang, Zhanxiang Liu, Xiaoli Zhang, Aiping Wang
Summary: A novel fluorescent immunochromatographic assay based on quantum dots was developed for the detection of fleroxacin residues in pork meat, showing good accuracy and specificity.
Article
Food Science & Technology
Ruifen Kang, Honglei Qu, Yanxin Guo, Mengjie Zhang, Tianze Fu, Shimeng Huang, Lihong Zhao, Jianyun Zhang, Cheng Ji, Qiugang Ma
Summary: Ochratoxin (OTA) is found in various foods and feeds, causing harmful effects on animals and humans. This study investigates the toxicokinetics of OTA-contaminated materials in Dezhou male donkeys. Donkeys were orally administered a single dose of 2500 μg OTA/kg BW from Aspergillus ochraceus culture material. The concentration of OTA in plasma was measured at different time points, and the excretion of OTA in urine and feces was quantified. The results showed that the maximum concentration of OTA in plasma was observed at 12 hours after administration, with an average value of 10.34 μg/mL. The total excretion in urine and feces accounted for approximately 10% of the intake within 120 hours.
Article
Medicine, General & Internal
Tijana Serafimovska, Sasho Stefanovski, Joachim Erler, Zlatko Keskovski, Gjoshe Stefkov, Marija Mitevska, Marija Darkovska Serafimovska, Trajan Balkanov, Jasmina Tonic Ribarska
Summary: The study aimed to investigate whether cannabis extracts with the maximum allowed level of mycotoxins could affect human safety and health. A novel LC/MS/MS method was developed to detect aflatoxins and OchA in cannabis extracts. Results showed that mycotoxins in the final extract were much higher than in the starting material, posing potential health risks to consumers.
FRONTIERS IN MEDICINE
(2021)
Article
Medicine, Research & Experimental
Indra Dev, Saurabh Pal, Onila Lugun, Neha Singh, Kausar Mahmood Ansari
Summary: This study investigated the role of exosomes in OTA-mediated nephrotoxicity. The results showed that OTA treatment caused histopathological changes in kidney tissue and an increase in exosome secretion in rat's urine. Additionally, exposure of NRK57E cells to exosomes from OTA-treated rats resulted in increased cell proliferation, cell growth, and activation of the TGF-beta(1)/smad2/3 pathway. These findings are significant for a deeper understanding of OTA-induced nephrotoxicity.
Article
Food Science & Technology
Marcin Bryla, Edyta Ksieniewicz-Wozniak, Sylwia Stepniewska, Marta Modrzewska, Agnieszka Waskiewicz, Krystyna Szymczyk, Anna Szafranska
Summary: The study investigated the stability of OTA during rye bread and pizza wheat base production processes. Changes in OTA concentration were not significant after dough kneading and fermentation during bread production. After baking, OTA concentrations in the crumb of the baked products were similar to those in fermented dough, but decreased in the crust with partial degradation and racemization.
Article
Chemistry, Applied
Manuel J. Valcarcel-Munoz, Daniel Butron-Benitez, Maria Guerrero-Chanivet, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study investigates the influence of alcohol content on the characteristics of aged Brandy de Jerez, finding that brandies with 65% ABV exhibit higher concentrations of polyphenolic compounds, stronger color intensity, and greater preference from tasters.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Ignacio Canas, Eduardo G. Navia-Osorio, Cesar Porras-Amores, Fernando R. Mazarron
Summary: This study analyzed the hygrothermal environment of prestigious warehouses producing sherry wine, focusing on temperature and relative humidity variations. The results showed significant temperature variations and relatively stable relative humidity, and proposed a reference psychrometric comfort diagram. The findings are valuable for controlling the sherry wine industry and designing new wineries.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Review
Food Science & Technology
Fahimeh Nourbakhsh, Elahe Tajbakhsh
Summary: Ochratoxins, especially OTA, are common contaminants in human food. OTA has been proven to be teratogenic, genotoxic, carcinogenic, immunotoxic, and a potent neurotoxin, mainly through oxidative damage to DNA, proteins, and lipids, as well as apoptosis. Further research is needed to fully understand the neurotoxic mechanisms of OTA and develop strategies to reduce its harmful effects.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2021)
Article
Biotechnology & Applied Microbiology
Juan Carbonero-Pacheco, Maria-Dolores Rey, Jaime Moreno-Garcia, Juan Moreno, Teresa Garcia-Martinez, Juan Carlos Mauricio
Summary: This study analyzed the microbial diversity in mites and flor biofilms in Sherry wine wineries and discovered unexplored biofilms with potential biotechnological interest. Furthermore, the role of flies and mites as vectors for transporting microorganisms among different niches was discussed.
Review
Food Science & Technology
Mikela Vlachou, Andreana Pexara, Nikolaos Solomakos, Alexander Govaris
Summary: Ochratoxin A (OTA) is a mycotoxin that is produced by fungi in feeds or foods, and it has been proven to have nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic, and immunotoxic effects on animals and humans. Pork meat and pork meat products are important sources of chronic dietary exposure to OTA, and establishing maximum limits for OTA in pork meat and meat by-products is necessary to protect human health.
Article
Chemistry, Physical
Milica Spasojevic, Aleksandra Dakovic, George E. Rottinghaus, Milena Obradovic, Danina Krajisnik, Marija Markovic, Jugoslav Krstic
Summary: The natural kaolin was modified with different amounts of ODMBA to create organokaolinites, and their adsorption of mycotoxins OCHRA and ZEN was studied at varying pH levels. The adsorption capacities of both mycotoxins increased with higher levels of surfactant on the kaolin surface, but varied at different pH values.
APPLIED CLAY SCIENCE
(2021)
Article
Chemistry, Applied
Kseniya Serebrennikova, Alexey Samokhvalov, Anatoly Zherdev, Boris B. Dzantiev
Summary: A novel immunosensor based on fluorescence resonance energy transfer (FRET) was developed to detect the harmful toxin ochratoxin A (OTA) in food samples. The immunosensor showed a linear correlation between OTA concentration and fluorescence intensity with a detection limit of 0.02 ng/mL. Successful validation of the immunosensor was achieved by analyzing wheat and wine samples.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Beatriz Arce-Lopez, Elena Lizarraga, Reyes Lopez de Mesa, Elena Gonzalez-Penas
Summary: This study focused on the levels of mycotoxins in plasma samples from healthy and sick children in Spain, revealing the prevalence of OTA and STER in all children, with potential differences in OTA metabolism pathways leading to variations in OTA levels.
Article
Food Science & Technology
Julen Sanz-Serrano, Ariane Vettorazzi, Damian Muruzabal, Amaya Azqueta, Adela Lopez de Cerain
Summary: This article provides a complete in vitro genotoxicity assessment of three nutrients widely used in the European market, demonstrating that they did not show genotoxicity in any of the conditions tested. This study contributes to the limited evidence available and complements EFSA recommendations for in vitro genotoxicity testing of nutrients.
Article
Toxicology
Damian Muruzabal, Julen Sanz-Serrano, Sylvie Sauvaigo, Bertrand Treillard, Ann-Karin Olsen, Adela Lopez de Cerain, Ariane Vettorazzi, Amaya Azqueta
Summary: The field of mechanistic toxicology is becoming increasingly important for human health risk assessment. Researchers have successfully increased the sensitivity and specificity of detecting DNA damage by modifying the comet assay.
ARCHIVES OF TOXICOLOGY
(2021)
Article
Food Science & Technology
Maria Izco, Ariane Vettorazzi, Raquel Forcen, Javier Blesa, Maria de Toro, Natalia Alvarez-Herrera, J. Mark Cooper, Elena Gonzalez-Penas, Adela Lopez de Cerain, Lydia Alvarez-Erviti
Summary: Research indicates that oral exposure to low levels of the mycotoxin ochratoxin A (OTA) can lead to pathological changes associated with Parkinson's disease (PD) in mice, such as loss of dopaminergic innervation and cell dysfunction. These findings suggest a potential role of OTA in the pathogenesis of PD.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Food Science & Technology
Beatriz Arce-Lopez, Lydia Alvarez-Erviti, Barbara De Santis, Maria Izco, Silvia Lopez-Calvo, Maria Eugenia Marzo-Sola, Francesca Debegnach, Elena Lizarraga, Adela Lopez de Cerain, Elena Gonzalez-Penas, Ariane Vettorazzi
Summary: The study found that only OTA, OTB, and STER were detected in the samples, and there were significant differences in OTA and STER levels between healthy companions and patients. However, these differences were more related to gender rather than the disease itself.
Article
Food Science & Technology
Julen Sanz-Serrano, Roncesvalles Garayoa, Ana Isabel Vitas, Amaya Azqueta, Adela Lopez de Cerain
Summary: The study found that none of the ten fried meat-based food extracts induced gene mutations in Salmonella typhimurium TA98, but five of them induced chromosomal aberrations in TK6 cells after 24 hours without metabolic activation. Further studies are needed to validate the biological relevance of these in vitro findings.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Food Science & Technology
Maria Alonso-Jauregui, Maria Font, Elena Gonzalez-Penas, Adela Lopez de Cerain, Ariane Vettorazzi
Summary: Humans are widely exposed to a great variety of mycotoxins and their mixtures, so it is important to prioritize mycotoxins based on their toxic potential. A strategy combining in silico tools and in vitro tests was used to classify 12 mycotoxins and evaluate their mutagenic potential, showing different mutagenic potentials and the role of metabolic activation in some mycotoxins.
Review
Chemistry, Multidisciplinary
Josefa Domenech, Adriana Rodriguez-Garraus, Adela Lopez de Cerain, Amaya Azqueta, Julia Catalan
Summary: Graphene-based materials (GBMs) are a broad family of carbon-based nanomaterials widely used in nanotechnology. The potential genotoxicity of GBMs has raised concerns in terms of human health. Existing literature suggests that certain GBMs have the potential to induce genetic damage, although the specific damage type depends on the material. However, the variability in GBMs, cellular systems, and research methods used in studies makes it difficult to identify the physico-chemical properties that drive the genotoxicity response to GBMs.
Article
Chemistry, Multidisciplinary
Adriana Rodriguez-Garraus, Amaya Azqueta, Francisco Laborda, Ana C. Gimenez-Ingalaturre, Alba Ezquerra, Luis Lostao, Adela Lopez de Cerain
Summary: The overuse of antibiotics as growth promoters is one of the causes of global antimicrobial resistance. A new material containing silver in a clay base was developed as a feed additive. In vitro genotoxicity evaluation showed that the formulation did not cause gene mutations, chromosomal aberrations, or DNA damage, suggesting its potential as an antimicrobial material in animal feed.
Article
Food Science & Technology
Maria Alonso-Jauregui, Elena Gonzalez-Penas, Adela Lopez de Cerain, Ariane Vettorazzi
Summary: In this study, an alternative S9 fraction from the kidneys was used to assess the genotoxicity of 12 mycotoxins. The results indicate that the organ used for S9 fraction preparation has an influence on the genotoxic activity of some compounds.
Article
Chemistry, Multidisciplinary
Adriana Rodriguez-Garraus, Maria Alonso-Jauregui, Ana-Gloria Gil, Inigo Navarro-Blasco, Adela Lopez de Cerain, Amaya Azqueta
Summary: A new material composed of kaolin base with silver nanoparticles was developed as an alternative to antibiotics in animal feed. In an in vivo geno-toxicological evaluation in rats, the material showed no adverse effects when administered orally at a dose of 2000 mg/kg b.w. for 28 days. The material did not induce micronuclei or DNA damage in various tissues, and silver content in target organs confirmed the negative results.
Article
Food Science & Technology
Borja Munoz-Solano, Elena Gonzalez-Penas
Summary: This study presents data on the presence and co-occurrence of nine mycotoxins in compound feed samples collected in Spain from 2019 to 2020. Although mycotoxin levels in Spanish feed generally comply with EU regulations, regular monitoring is necessary to prevent contaminated materials from entering the food chain.
Article
Food Science & Technology
Borja Munoz-Solano, Elena Gonzalez-Penas
Summary: Mycotoxins are a major concern for food safety, as their exposure in animals can lead to health problems, economic losses, and contamination of animal-derived foods. This study used a revalidated methodology to analyze mycotoxins in animal plasma samples, finding that the prevalence of STER was high but levels were low in the analyzed feed. Animal biomonitoring can be a useful tool in assessing mycotoxin exposure, but more research is needed on appropriate biomarkers and analytical methods.
Article
Food Science & Technology
Diana Ansorena, Ruben Ramirez, Adela Lopez de Cerain, Amaya Azqueta, Iciar Astiasaran
Summary: The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were subjected to different treatments and changes in peroxide values, thiobarbituric acid reactive substances values, fatty acid profiles, and volatile compounds were analyzed. Mutagenicity was not detected in any case, indicating that the three oils are safe to consume.