Development and validation of LC-MS/MS method for the determination of Ochratoxin A and its metabolite Ochratoxin α in poultry tissues and eggs

Paoloni, Angela; Solfrizzo, Michele; Bibi, Rita; Pecorelli, Ivan

doi:10.1080/03601234.2018.1431455

Cited by 20 publications

(9 citation statements)

References 17 publications

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“…Identification of 2′R-OTA in malt bread market sample supports this assumption (Sueck et al 2019). Due to the lack of a quantitative method, the OTA degradation products OTα, OTα amide and 2′R-OTA were monitored only qualitatively according to the MS parameters as published by Paoloni et al (2018), Bittner et al (2013) and Sueck et al (2019). No intense LC-MS signals were detectable in the present study, only small signals that suggest the presence of 2′ R-OTA in several visually dark crust samples.…”

Section: Bread Makingsupporting

confidence: 69%

Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A

et al. 2020

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Fungi of Aspergillus and Penicillium genus can infect peas (Pisum sativum), leading to a contamination with the nephrotoxic and carcinogenic ochratoxin A (OTA). Under unfavourable conditions, a fungus primarily found on lupines, Diapothe toxica, may also grow on peas and produce the hepatotoxic phomopsin A (PHOA). To study the effect of processing on OTA and PHOA content, two model products—wheat/rye-mixed bread with pea flour addition and pea pasta—were manufactured at small-business scale from artificially contaminated pea flour. The decrease of OTA and PHOA contents were monitored along the production process as indicators for toxin transformation. Pea bread dough was subjected to proofing for 30–40 min at 32 °C and baked at 250 °C to 230 °C for 40 min. OTA content (LODs < 0.1 μg/kg) showed a reduction in the bread crust (initially 17.0 μg/kg) to 88% and no reduction in the crumb (110%). For PHOA (LODs < 3.6 μg/kg), a decrease to approximately 21% occurred in the bread crust (initially 12.5 μg/kg), whilst for crumb, a less intense decrease to 91% was found. Pea pasta prepared with two toxin levels was extruded at room temperature, dried and cooked for 8 min in boiling water. In pea pasta, OTA was reduced from 29.8 to 13.9 μg/kg by 22% each after cooking, whilst 15% and 10% of the initial toxin amounts were found in the cooking water, respectively. For PHOA, 60% and 78% of initially 14.3 μg/kg and 7.21 μg/kg remained in the cooked pasta. As only the decrease of the initial content was measured and no specific degradation products could be detected, further research is needed to characterise potential transformation products. Heat treatment reduces the initial PHOA content stronger than the OTA content during pasta cooking and bread making. However, significant amounts of both toxins would remain in the final products.

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Section: Bread Makingsupporting

confidence: 69%

Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A

et al. 2020

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“…The occurrence of OTA in various products including cereals, coffee, grape juice, wine, spices, dried fruit, and raisins as well as several animal‐derived food products (meat, egg, and blood) was reported (Duarte et al, ; Jørgensen, ; Milani, ; Paoloni, Solfrizzo, Bibi, & Pecorelli, ; Sousa et al, ; Viegas et al, ) . OTA is one of the major problems of wheat, barley, and other small grains around the world, affecting the yield and the quality of grain, and the products achieved from these contaminated materials (Zhang & Wang, ).…”

Section: Introductionmentioning

confidence: 99%

The influence of yeast level and fermentation temperature on Ochratoxin A decrement during bread making

Mozaffary

Milani

Heshmati

2019

Food Science & Nutrition

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Ochratoxin A (OTA) occurrence in cereals is a permanent challenge in human health. In recent years, some studies have focused on the role of yeasts as adsorbing tools to eliminate OTA. The aim of the current research was to study the effects of different variables including Saccharomyces cerevisiae amount and the fermentation temperature on the reduction of OTA during bread baking. For this purpose, the OTA was spiked to the flour and then the bread was prepared. OTA levels in flour, dough, and bread were measured by the high‐performance liquid chromatography with fluorescence detector (HPLC‐FD). The results revealed that yeast level and fermentation temperature had a significant effect on OTA reduction. The increase of the amount of S. cerevisiae from 1% to 2% w/w and the fermentation temperature from 25ºC to 30ºC resulted in the increment of OTA reduction from 31.17% to 59.41%. During baking, OTA reduction was 19.21%. In general, the utilization of 2% w/w S. cerevisiae and the fermentation temperature of 35 ºC could reduce considerable amount of OTA in the wheat bread.

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“…Ruminants are less sensitive to OTA-induced toxicity because the rumen produces fewer toxic metabolites, such as OTα (ochratoxin α) [25]. However, following an alteration in the feed composition, e.g., an increase in the protein content, which may modify the hydrolytic capacity of rumen microorganisms, the ability to detoxify OTA is impaired.…”

Section: Ota's Toxicokinetic Properties and Their Consequences In Ani...mentioning

confidence: 99%

Ochratoxin A and Kidney Oxidative Stress: The Role of Nutraceuticals in Veterinary Medicine—A Review

Longobardi

Ferrara

Andretta

et al. 2022

Toxins

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The problem of residues of toxic contaminants in food products has assumed considerable importance in terms of food safety. Naturally occurring contaminants, such as mycotoxins, are monitored routinely in the agricultural and food industries. Unfortunately, the consequences of the presence of mycotoxins in foodstuffs are evident in livestock farms, where both subacute and chronic effects on animal health are observed and could have non-negligible effects on human health. Ochratoxin A (OTA) is a common mycotoxin that contaminates food and feeds. Due to its thermal stability, the eradication of OTA from the food chain is very difficult. Consequently, humans and animals are frequently exposed to OTA in daily life. In this review article, we will devote time to highlighting the redox-based nephrotoxicity that occurs during OTA intoxication. In the past few decades, the literature has improved on the main molecules and enzymes involved in the redox signaling pathway as well as on some new antioxidant compounds as therapeutic strategies to counteract oxidative stress. The knowledge shown in this work will address the use of nutraceutical substances as dietary supplements, which would in turn improve the prophylactic and pharmacological treatment of redox-associated kidney diseases during OTA exposure, and will attempt to promote animal feed supplementation.

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Development and validation of LC-MS/MS method for the determination of Ochratoxin A and its metabolite Ochratoxin α in poultry tissues and eggs

Cited by 20 publications

References 17 publications

Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A

Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A

The influence of yeast level and fermentation temperature on Ochratoxin A decrement during bread making

Ochratoxin A and Kidney Oxidative Stress: The Role of Nutraceuticals in Veterinary Medicine—A Review

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