Article
Food Science & Technology
Darina Pickova, Jakub Toman, Vladimir Ostry, Frantisek Malir
Summary: This study evaluated the presence of ochratoxin A (OTA) in 54 types of spices on the Czech market, finding that 31% of samples from 19 spice types were contaminated, with turmeric having the highest level of contamination. Most spices lack regulation, highlighting the need for further monitoring of mycotoxins in different types of spices.
Article
Food Science & Technology
Christopher Mair, Michael Norris, Carol Donnelly, Dave Leeman, Phyllis Brown, Elaine Marley, Claire Milligan, Naomi Mackay
Summary: This study developed and validated clean-up methods for spices and infant cereals, enabling reliable quantification of citrinin. Some products such as nutmeg and infant multigrain porridge showed higher levels of citrinin contamination than expected, suggesting potential public health concerns.
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, Multidisciplinary
Najmeh Yazdanfar, Trias Mahmudiono, Yadolah Fakhri, Amir Hossein Mahvi, Parisa Sadighara, Ali Akbar Mohammadi, Mahmood Yousefi
Summary: This study detected ochratoxin A (OTA) in coffee using high-performance liquid chromatography with fluorescence detectors and calculated the OTA content, Margin of exposure (MOEs), and Hazard quotient (HQ) in different types of coffee. The results showed that the OTA concentration in classic and instant coffee was below the maximum limit defined by the European Union legislation. The daily intakes of OTA through classic and instant coffee were also lower than the proposed tolerance daily intake. However, consumers of instant coffee are at a cancer risk based on neoplastic effects.
ARABIAN JOURNAL OF CHEMISTRY
(2022)
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
Mycology
Laetitia Buchicchio, Laurent Asselborn, Serge Schneider, An van Nieuwenhuyse, Gilbert Moris, Claude Schummer
Summary: With the legalization of recreational cannabis in more countries, there is an emerging need to determine contaminants, including mycotoxins. This study analyzed 142 samples of illegal cannabis, revealing low levels of aflatoxins (AF) and moderate levels of ochratoxin A (OTA). These findings suggest that if cannabis consumption remains moderate, it is unlikely to pose a health risk.
MYCOTOXIN RESEARCH
(2022)
Article
Food Science & Technology
Zsuzsanna Szoke, Bianka Babarczi, Miklos Mezes, Istvan Lakatos, Miklos Poor, Eszter Fliszar-Nyul, Miklos Oldal, Arpad Czeh, Kornelia Bodo, Gyorgy Nagyeri, Szilamer Ferenczi
Summary: Mycotoxins are bioaccumulative contaminants that affect animals and humans. There is a need for dedicated, sensitive, reliable, and practical assays to detect and quantify the accumulated mycotoxin levels. In this study, we successfully developed and modified assays, such as high-performance liquid chromatography with fluorescence detection, enzyme-linked immunosorbent assay, and flow cytometry assays, to measure the accumulated mycotoxin levels in mice exposed to Ochratoxin A. The results showed positive correlations between the exposure doses and accumulated mycotoxin levels. Among the assays, high-performance liquid chromatography had the highest sensitivity. Blood samples contained higher levels of mycotoxins than liver and kidney samples.
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
Chemistry, Applied
Sokunvary Oeung, Piyada Songsermsakul, Supatra Porasuphatana
Summary: This survey investigated OTA contamination in roasted coffee samples sold in Phnom Penh and assessed the potential health risk. The results showed that 7.5% of the samples had detectable levels of OTA, with an average content of 0.26 µg/kg. The calculated risk of OTA exposure indicated a low health risk for coffee consumers in Cambodia.
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
(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
Chemistry, Analytical
Theodora Ijeoma Ekwomadu, Toluwase Adeseye Dada, Stephen Abiola Akinola, Nancy Nleya, Mulunda Mwanza
Summary: The study evaluated the occurrence of mycotoxins in commercial and small-scale maize, with fumonisin B(1) found to be the most contaminant mycotoxin. Maize, especially from small-scale farmers, may contribute significantly to dietary exposure to mycotoxins. It was also found that HPLC method is more specific for mycotoxin detection compared to ELISA.
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
Food Science & Technology
Catalina Acuna-Gutierrez, Steffen Schock, Victor M. Jimenez, Joachim Mueller
Summary: This study evaluated the feasibility of detecting fumonisin B-1 (FB1) in beans using NIRS technology and demonstrated the effectiveness of this method through controlled contamination experiments. The results showed that using the spread contamination method and grinding the sample achieved better linear adjustment, potentially serving as an important approach for future rapid detection techniques.
Article
Food Science & Technology
Matthias Behrens, Sabine Huewel, Hans-Joachim Galla, Hans-Ulrich Humpf
Summary: Recent studies suggest that environmental toxins like mycotoxins may be risk factors for neurodegenerative diseases. However, the neurotoxic effects of mycotoxins such as ochratoxin A depend on their ability to penetrate or affect the integrity of the blood-brain barrier.
Review
Food Science & Technology
F. Berthiller, C. Brera, C. Crews, M. H. Iha, R. Krska, V. M. T. Lattanzio, S. MacDonald, R. J. Malone, C. Maragos, M. Solfrizzo, J. Stroka, T. B. Whitaker
WORLD MYCOTOXIN JOURNAL
(2015)
Article
Chemistry, Analytical
Maria H. Iha, Isaura A. Okada, Rita C. Briganti, Camila A. Mini, Mary W. Trucksess
JOURNAL OF AOAC INTERNATIONAL
(2016)
Review
Food Science & Technology
F. Berthiller, C. Brera, C. Crews, M. H. Iha, R. Krska, V. M. T. Lattanzio, S. MacDonald, R. J. Malone, C. Maragos, M. Solfrizzo, J. Stroka, T. B. Whitaker
WORLD MYCOTOXIN JOURNAL
(2016)
Article
Biochemical Research Methods
Maria Helena Iha, Camila Alessandra Mini, Isaura Akemi Okada, Rita de Cassia Briganti, Mary W. Trucksess
JOURNAL OF CHROMATOGRAPHY A
(2017)
Review
Food Science & Technology
F. Berthiller, C. Brera, M. H. Iha, R. Krska, V. M. T. Lattanzio, S. MacDonald, R. J. Malone, C. Maragos, M. Solfrizzo, M. Stranska-Zachariasova, J. Stroka, S. A. Tittlemier
WORLD MYCOTOXIN JOURNAL
(2017)
Review
Food Science & Technology
F. Berthiller, B. Cramer, M. H. Iha, R. Krska, V. M. T. Lattanzio, S. MacDonald, R. J. Malone, C. Maragos, M. Solfrizzo, M. Stranska-Zachariasova, J. Stroka, S. A. Tittlemier
WORLD MYCOTOXIN JOURNAL
(2018)
Review
Food Science & Technology
S. A. Tittlemier, B. Cramer, C. Dall'Asta, M. H. Iha, V. M. T. Lattanzio, R. J. Malone, C. Maragos, M. Solfrizzo, M. Stranska-Zachariasova, J. Stroka
WORLD MYCOTOXIN JOURNAL
(2019)
Article
Chemistry, Analytical
Maria H. Iha, Mary W. Trucksess
JOURNAL OF AOAC INTERNATIONAL
(2019)
Review
Food Science & Technology
S. A. Tittlemier, B. Cramer, C. Dall'Asta, M. H. Iha, V. M. T. Lattanzio, C. Maragos, M. Solfrizzo, M. Stranska, J. Stroka, M. Sumarah
WORLD MYCOTOXIN JOURNAL
(2020)
Article
Biotechnology & Applied Microbiology
Maria Helena Iha, Matheus Leandro Rodrigues, Mary Wat Trucksess
Summary: The modified multitoxin method was successfully used to analyze aflatoxins and ochratoxin A in various spices, with low detection limits and good recovery rates. The single laboratory validation study confirmed the method's performance met acceptability criteria, with no differences in toxin detection in robustness testing.
JOURNAL OF FOOD SAFETY
(2021)
Article
Biology
Maria Helena Iha, Matheus Leandro Rodrigues, Rita de Cassia Briganti
Summary: The study investigated the occurrence of aflatoxins and ochratoxin A in spices purchased from Sao Paulo State, Brazil, with ginger, nutmeg, and paprika samples showing relatively high toxin levels, potentially posing a food safety issue.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Sergio Dovidauskas, Isaura Akemi Okada, Maria Helena Iha, Alvaro Gennari Cavallini, Maria Aparecida De Oliveira
PERIODICO TCHE QUIMICA
(2018)
Article
Health Care Sciences & Services
Sergio Dovidauskas, Isaura Akemi Okada, Maria Helena Iha, Alvaro Gennari Cavallini, Marina Miyuki Okada, Rita de Cassia Briganti
VIGILANCIA SANITARIA EM DEBATE-SOCIEDADE CIENCIA & TECNOLOGIA
(2017)
Article
Health Care Sciences & Services
Sergio Dovidauskas, Isaura Akemi Okada, Maria Helena Iha, Alvaro Gennari Cavallini, Marina Miyuki Okada, Rita de Cassia Briganti, Alzira Maria Morato Bergamini, Maria Aparecida de Oliveira
VIGILANCIA SANITARIA EM DEBATE-SOCIEDADE CIENCIA & TECNOLOGIA
(2017)
Article
Health Care Sciences & Services
Sergio Dovidauskas, Isaura Akemi Okada, Maria Helena Iha, Alvaro Gennari Cavallini, Marina Miyuki Okada, Rita De Cassia Briganti
VIGILANCIA SANITARIA EM DEBATE-SOCIEDADE CIENCIA & TECNOLOGIA
(2017)