MICOTOXINAS DO FUSARIUM spp NA AVICULTURA COMERCIAL

Abstract

RESUMOMicotoxinas são metabólitos tóxicos produzidos por fungos, de natureza heterogênea e com variados princípios farmacológicos, que podem atuar sobre o organismo animal prejudicando o seu desempenho e desenvolvendo alterações patológicas graves. Nos últimos anos, as micotoxicoses têm recebido especial atenção devido às enormes perdas que vem causando na avicultura mundial. Fungos do gênero Fusarium são descritos como produtores de diversos tipos de toxinas. Assim sendo, as intoxicações causadas por essas micotoxinas, dificilmente ocorrerão devido a uma substância isolada, de forma que se faz necessário obter maiores informações sobre o efeito interativo dessas toxinas.Palavras-chave: Fusarium, micotoxinas, aves. SUMMARY Mycotoxinsare fungi toxic metabolites, heterogeneous in their nature and with varied pharmacological actions. They can cause injuries to animals, resulting in decreased performance and serious pathologic lesion. In the last years, the mycotoxicosis has received special attention worldwide due to losses in poultry industry. Fusarium fungi are reported as producers of diverse mycotoxin. Therefore, intoxication caused by Fusarium mycotoxins will hardly be due to one separate substance and more information is needed about the interaction effect of these.

Incidência fúngica e contaminações por micotoxinas em grãos de híbridos comerciais de milho em função da umidade de colheita

“…Nas análises toxicológicas realizadas com as amostras de grãos colhidos na 'safrinha' de 2007, não foram detectados quaisquer traços de contaminação por micotoxinas, independente das umidades de colheita. Dessa forma, os resultados sugerem que os patógenos não foram favorecidos pelas condições climáticas desta estação de cultivo (Figura 1), no que tange à produção de micotoxinas, sobretudo pelas baixas temperaturas noturnas observadas no período (ALMEIDA et al, 2000, SANTIN et al, 2000, SILVA et al, 2008.…”

“…Isso, provavelmente, pode ser atribuído à ocorrência de precipitações pluviais (Figura 2), durante o período de colheita, o que resultou em acréscimos de tempo entre as colheitas, fato que não ocorreu na 'safrinha'. Além disso, o patógeno pode ter sido favorecido pelas altas temperaturas, características do período de verão (ALMEIDA et al, 2000, SANTIN et al, 2000SILVA et al, 2008).…”

Identification of Fusarium oxysporum Fungus in Wheat Based on Chemical Markers and Qualitative GC-MS Test

“…Mass spectra of these peaks (Figure 3) allowed to do the peaks attribution to 13-docosenamide (m/z 337), fusaric acid (m/z 179), 5-(4-hydroxybutyl)-2-pyridinecarboxylic acid (m/z 195), and cyclopentane 1,1'-[3-(2-cyclopentyl ethylidene)-1,5-pentanediol]-bis (m/z 302), respectively, as the mass spectrum of the peak with retention time of 33.99 min presented the base peak the ion of m/z 135 assigned to the C 8 H 9 NO fragment, and the ion of m/z 149 indicating the loss of a CO molecule from the ion of m/z 177, according to fragmentation proposals in the literature for the compound. 5,8,[19][20][21][22] Furthermore, the loss of CH 2 is evident by the difference of m/z 14 between the ions of m/z 149 and 135, which show the highest intensity. The mass spectrum of the peak with retention time of 34.96 min was attributed to the mycotoxin fusaric acid (m/z 179), as the ion of m/z 164 indicated the loss of methyl fragment and the ion fragment of m/z 136 indicated the loss of C 2 H 4 .…”

“…Among the main mycotoxins produced by this genus are the fumonisins, trichothecenes (vomitoxin, T-2, among others), zearalenone, moniliformin, and fusaric acid. 5 The species Fusarium oxysporum is responsible for at least 20 different diseases, occurring in more than 120 species of plants. It invades the water conductive vessels of the plant and promotes vascular wilting, leading to premature death of the plant.…”

“…In humans, Fusarium is known as an etiologic agent of opportunistic infections, such as onychomycosis, locally invasive infections or in the case of immunocompromised individuals, disseminated infections, including mycotoxicosis and allergic diseases (sinusitis), 6 making the control of fungi in foods a necessity; furthermore, food contamination leads to economic losses, which justify the development of fungus identification methods in food. 5 Conventional microbiological methods used for the identification of F. oxysporum require a long time for analysis, mainly due to the need to cultivate the fungus, usually for 15 days in culture media for subsequent macroscopic and microscopic analysis, which requires specialized people with practice in the identification of fungal agents. 7 Thus, the possibility of identifying the fungus chemically through the development of analytical methods that can relate the presence of certain substances and chemical markers to fungus contamination becomes attractive, mainly because there is no need to cultivate the fungus, leading to a shorter analysis time, no need to rely on highly specialized people in the identification of macroscopic and microscopic characteristics of fungi, and having greater sensitivity and accuracy.…”