Fungos de armazenagem e micotoxinas em dieta para ovinos (Ovis aries L.): Estudo de caso

Soares, Carlos E.; Martins, Camila Siedlarczyk; Maria, Giovana Sousa; Scussel, V. M.

doi:10.22256/pubvet.v11n12.1210-1219

Cited by 3 publications

(5 citation statements)

References 6 publications

(6 reference statements)

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“…According to Soares, Abrunhosa, and Venâncio (2013), aflatoxins have cytotoxic, mutagenic, hepatotoxic, carcinogenic, teratogenic and immunosuppressive effects. OTA, commonly found in coffee, has cytotoxic, nephrotoxic, teratogenic and hepatotoxic effects; while fumonisins have cytotoxic, carcinogenic, teratogenic and hepatotoxic effects (ARRUDA; BERETTA, 2019;MINAMI, 2004).…”

Section: Resultsmentioning

confidence: 99%

“…Mycotoxins, in general, are thermo-resistant metabolites, which means that mycotoxins such as OTA and aflatoxin, produced by Aspergillus sp., can remain in coffee beans even after the roasting process (IAMANAKA, 2010). Thus, it seems to be unfeasible to try to eliminate these compounds, although it is possible to reduce their presence to the maximum so that they do not present a risk to human health (BORGES et al, 2009;SOARES;WILD;Venancio, 2013).…”

Section: Occurrence Of Mycotoxin-producing Fungi In Coffee Beans Mark...mentioning

confidence: 99%

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Occurrence of mycotoxin-producing fungi in coffee beans marketed in Goiás

Lima¹,

Blanco²,

Falcão³

et al. 2023

Development and Its Applications in Scientific Knowledge

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Fungi constitute a heterogeneous group of microorganisms with diverse ecological activity. Many fungi are useful to mankind, while others are quite harmful. Besides being spoilage organisms, some genera of fungi are toxigenic and produce dangerous secondary metabolites called mycotoxins. Mycotoxins are low molecular weight, thermo-resistant compounds that can be found in various components of human food. Coffee is one of the foodstuffs with the highest incidence of toxigenic fungi, and the presence of these organisms can cause serious health problems in those who consume the beverage prepared. The absence of good practices along the production chain facilitates the development of these fungi, especially species of Aspergillus, Fusarium, and Penicillium. Some studies show that the mycotoxins produced by these fungi are not eliminated during the process of roasting the beans or after boiling the coffee, which shows the importance of detecting their presence, in a preventive way, before the roasting stage. The present work evaluated the occurrence of mycotoxin-producing fungi in coffee beans, commercialized in the raw form, dry, unshelled, and ready to be roasted, of five different brands commercialized in Goiás. Coffee beans were inoculated in a BDA medium and after the formation of colonies, microcultures were performed on slides for further identification. The results showed high levels of fungal contamination, with a predominance of Aspergillus niger, a species commonly found in soils, which produces one of the most potent mycotoxins known, ochratoxin A.

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Section: Resultsmentioning

confidence: 99%

Section: Occurrence Of Mycotoxin-producing Fungi In Coffee Beans Mark...mentioning

confidence: 99%

Occurrence of mycotoxin-producing fungi in coffee beans marketed in Goiás

Lima¹,

Blanco²,

Falcão³

et al. 2023

Development and Its Applications in Scientific Knowledge

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“…When the yeast was inoculated in peptone water, no elimination was observed at any of the evaluated times, only a tendency towards reduction indicating that the presence of organic matter in the cheese brine may interfere with the antimicrobial action (Table 2). Most of the fungi have developmental capacity under low water activity (Soares et al, 2017) which can be achieved of addition of sodium chloride as carried out in this research. However, in the evaluation of the effect of natamycin 0.025% on an association of C. albicans with E. coli, no development of the yeast was observed after 24 hours, either when inoculated in saline solution or in peptone water (Figure 2A and Table 3).…”

Section: Resultsmentioning

confidence: 99%

Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture

et al. 2020

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The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different saline and peptone water concentrations and received natamycin treatments. These solutions were maintained at 12 °C and the behavior of the microorganisms evaluated at 0, 24 and 48 hours (T0, T1 and T2). Each microorganism was assessed in isolation as well as the association of C. albicans and E. coli. Under the conditions proposed by the research, it was possible to conclude that 0.025% natamycin has no efficacy on C. albicans inoculated at saline concentrations below 5%. The results obtained in E. coli counts suggest that natamycin may interfere with its development even at concentrations that may be considered low (0.1%) and at salinity conditions of 7.5% to 10%. The association of natamycin with sodium chloride potentiates its antimicrobial action, which can represent an economy and its use is amplified by the industries.

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“…As fumonisinas são metabólitos biossintetizados por espécies do gênero Fusarium, preferencialmente, Fusarium verticillioides, Fusarium proliferatum (SOARES et al, 2013), embora a espécie Alternaria alternata do gênero Alternaria spp. também seja capaz de produzir esta toxina em menores proporções (RHEEDER, 2002).…”

Section: Fumonisinaunclassified

“…Geralmente, surge de forma simultânea com o DON, em função de ser biossintetizada pelo mesmo gênero fúngico. No entanto, quando comparada ao DON é encontrada em menores concentrações (SOARES et al, 2013).…”

Section: Zearalenonaunclassified

Viabilidade Ecônomica Na Produção Da Cultura Do Alho Em Áreas Infectadas Por Fitonematóides

Duarte,

Rodrigues,

Neto

et al. 2022

Desenvolvimento Da Pesquisa Científica, Tecnologia E Inovação Na Agronomia

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Direitos para esta edição cedidos à Atena Editora pelos autores. Open access publication by Atena Editora Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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Fungos de armazenagem e micotoxinas em dieta para ovinos (Ovis aries L.): Estudo de caso

Cited by 3 publications

References 6 publications

Occurrence of mycotoxin-producing fungi in coffee beans marketed in Goiás

Occurrence of mycotoxin-producing fungi in coffee beans marketed in Goiás

Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture

Viabilidade Ecônomica Na Produção Da Cultura Do Alho Em Áreas Infectadas Por Fitonematóides

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