Article
Food Science & Technology
Celine Meerpoel, Arnau Vidal, Mirjana Andjelkovic, Marthe De Boevre, Emmanuel K. Tangni, Bart Huybrechts, Mathias Devreese, Siska Croubels, Sarah De Saeger
Summary: The study assessed dietary exposure to citrinin and ochratoxin A in the Belgian population, finding potential health risks for children from rice consumption and for various food categories with ochratoxin A exposure at higher percentiles. Combined exposure to both toxins showed a potential health risk, particularly in relation to rice consumption, indicating a need for further research on multiple mycotoxin exposure in young children.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Food Science & Technology
Daniel Ojochenemi Apeh, Omachoko Mark, Victor Ojogbane Onoja, Michael Awotunde, Taiwo Ojo, Precious Christopher, Hussaini Anthony Makun
Summary: The research conducted in Anyigba, Nigeria found that cassava products such as cassava flour, fufu, and gari contain toxins like hydrogen cyanide, total aflatoxins, ochratoxin A, and fumonisins. Residents are mainly exposed to these toxins through the consumption of cassava flour, fufu, and gari, with cassava flour having the highest toxin concentrations.
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
Food Science & Technology
Shahzad Zafar Iqbal, Amna Mumtaz, Zahid Mahmood, Muhammad Waqas, Abdul Ghaffar, Amir Ismail, Wajeeha Pervaiz
Summary: The study investigated the levels of aflatoxins and ochratoxin A in chili sauce samples from central cities of Pakistan, finding that a majority of the samples exceeded legal limits, posing potential health risks for the local population.
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.
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)
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
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
Ricardo Ignacio Castro, V Felipe Laurie, Carlos Padilla, Veronica Carrasco-Sanchez
Summary: This study demonstrated that encapsulating L. plantarum in an alginate-PVA matrix can effectively remove ochratoxin A from wine without affecting the concentration of total phenols.
Article
Chemistry, Multidisciplinary
Shih-Wei Wu, Jiunn-Liang Ko, Biing-Hui Liu, Feng-Yih Yu
Summary: A commercial kit and immunostrip for screening CTN in red yeast rice were established in this study. The sensitivity and specificity of the kit were optimized, and the stability of the components was evaluated. Analysis of red yeast rice samples using the kit revealed high levels of CTN contamination, and rapid detection with the immunostrip showed consistent results.
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
Stefanos I. Testempasis, Nathalie N. Kamou, Emmanouil-Nikolaos Papadakis, Urania Menkissoglu-Spiroudi, George S. Karaoglanidis
Summary: The study investigated the impact of conventional and organic farming systems on Black Aspergilli population structure in Greek vineyards and found that farming system may affect the species composition within the vineyard, with a higher risk of selection of Aspergillus strains with higher mycotoxigenic capacity in conventional vineyards.
Article
Biochemistry & Molecular Biology
Agnieszka Zapasnik, Marcin Bryla, Agnieszka Waskiewicz, Edyta Ksieniewicz-Wozniak, Grazyna Podolska
Summary: This study aimed to assess the contamination of ochratoxin A (OTA) and 2'R-OTA in grain coffee, roasted coffee, instant coffee, and cocoa purchased in local markets, finding that OTA levels were below the maximum limits set by the European Commission. Consumption of these mycotoxins through coffee or cocoa would be below the TDI value even at the highest contamination levels observed in the study, making this the first study of its kind in Poland.
Article
Food Science & Technology
Noemi Bervis, Susana Loran, Teresa Juan, Juan Jose Carraminana, Antonio Herrera, Agustin Arino, Marta Herrera
Summary: Aflatoxin M1 (AFM1) is a metabolite of aflatoxin B1 (AFB1) that can be excreted in cow's milk. The study found higher contamination levels of AFB1 in compound feed compared to unifeed, with AFM1 levels in milk samples being higher in spring milk production. The overall transfer ratio of aflatoxins from feed to milk was 3.22%, with some samples exceeding the European Food Safety Authority estimated threshold for high-yielding dairy cows.
Article
Food Science & Technology
Susana Loran, Juan Jose Carraminana, Teresa Juan, Agustin Arino, Marta Herrera
Summary: This study evaluated the in vitro effect of four essential oils and four natural phenolic acids on the growth and aflatoxins production by Aspergillus parasiticus. The results showed that the essential oils inhibited mold growth and significantly reduced aflatoxins production. The phenolic acids completely inhibited aflatoxins production at a certain concentration, but stimulated it at low concentrations.
Review
Food Science & Technology
Paula Llorens, Marta Herrera, Ana Juan-Garcia, Juan Jose Paya, Juan Carlos Molto, Agustin Arino, Cristina Juan
Summary: This review provides the latest information on ZEN biomarkers in humans, animals, and cell line cultures, highlighting the importance of determining specific biomarkers for estimating dietary intake and characterizing severity of ZEN exposure. The study also reveals the cytotoxic effects of oc-ZEL and beta-ZEL, as well as the oxidative stress effect and membrane integrity changes caused by ZEN exposure.
Article
Agriculture, Dairy & Animal Science
Raul Bodas, F. Javier Giraldez, Sara Olmedo, Marta Herrera, Susana Loran, Agustin Arino, Secundino Lopez, Alberto Benito, Teresa Juan
Summary: This study investigated the transfer of aflatoxin B1 (AFB1) to Assaf ewes' milk and its effect on animal performance and health. The results showed that AFB1 was converted to aflatoxin M1 (AFM1) and the conversion rate depended on the dose of AFB1 and milk yield. There was no significant effect on milk yield and health of the ewes.
Article
Agronomy
Marta Herrera, Jose Cavero, Samuel Franco-Luesma, Jorge Alvaro-Fuentes, Agustin Arino, Susana Loran
Summary: In addition to weather, agronomic practices can greatly affect maize yield and contamination with mycotoxins. This study evaluated the impact of different irrigation systems, irrigation management, and tillage practices on crop yield and contamination with aflatoxins, fumonisins, and deoxynivalenol in maize grain. The results showed that irrigation performed at nighttime and low irrigation frequency led to higher levels of deoxynivalenol and fumonisins. Sprinkler irrigation resulted in higher deoxynivalenol concentrations compared to flood irrigation. Mycotoxin contamination was not affected by different soil tillage practices.
Article
Food Science & Technology
Yamina Ben Miri, Ahmed Nouasri, Marta Herrera, Djamel Djenane, Agustin Arino
Summary: In this study, menthol, eugenol, and their combination were tested for their contact and fumigation toxicity against Aspergillus ochraceus and Aspergillus niger. The compounds significantly reduced mycelial growth and spore germination, showing dose dependence. They also exhibited more than 50% protection against the fungi in stored cereal grains. The binary mixture of menthol and eugenol showed synergistic effects against both fungi in both contact and fumigation trials, providing a scientific basis for the application of natural antifungals in food preservation.
Article
Food Science & Technology
Azem Belasli, Marta Herrera, Agustin Arino, Djamel Djenane
Summary: This study investigated the occurrence and levels of mycotoxins in cereal-based products, nuts, and dried fruits in Algeria. Aflatoxins were found in a significant percentage of the samples, while ochratoxin A and zearalenone were only detected in some cereal-based products. Some samples exceeded the EU maximum level for aflatoxin B1, posing a potential risk to the Algerian population.
Article
Food Science & Technology
Djamel Djenane, Yamina Ben Miri, Agustin Arino
Summary: This study evaluated the effect of using Ras El-Hanout spices and a marinade solution on the quality, shelf life, and safety of whole rabbit carcasses under low-O-2 modified atmosphere packaging. The results showed that the marination process improved the water-holding capacity of the meat and delayed spoilage and undesirable changes. The combination of low-O-2 packaging, Ras El-Hanout, and marinade solution extended the shelf life and improved the tenderness and microbiological safety of the rabbit carcasses.
