Further mycotoxin effects from climate change

Paterson, R. R. M.; Lima, Nelson

doi:10.1016/j.foodres.2011.05.038

Cited by 178 publications

(172 citation statements)

References 73 publications

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“…The results of visual culture method were confirmed by high performance liquid chromatography (HPLC) method and analysis of aflatoxin production in red chilli samples were shown (Figure 3(a) & Figure 3(b)) [32].…”

Section: Detection Of Aflatoxin By Hplcmentioning

confidence: 64%

“…The colony morphology of the isolates is summarized at Table 1. Different types of media were being used for growth and culture preservation but Malt Extract Media (MEM) gave the best possible growth of A. flavus strains [32], [33] and [34]. The Rose Bengal chloramphenicol agar medium has been used to isolate A. flavus group fungi numerous samples such as nuts, peanuts, corn, cereal, spices and diverse soil samples.…”

Section: Morphological Identification Of Aflatoxin Producing Aspergillusmentioning

confidence: 99%

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Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (<i>Capsicum annuum</i>) Samples Using Direct Cultural Method and HPLC

Hossain¹,

Talukder²,

Afroze³

et al. 2018

AiM

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Aflatoxins are the potential lethal toxin produced by Aspergillus sp. important health hazard throughout the world. In this study, 26 Aspergillus sp. have been isolated from 50 samples of red chilli collected throughout the country. These 26 isolates were grown primarily on agar media to identify the aflatoxin producing species. It is possible to distinguish A. flavus strains from other Aspergillus sp. developing orange colour on the reverse of the plates. The Coconut Cream Agar (CCA) is used to detect aflatoxin producer strains having blue fluorescence when exposed to a UV-light. Several other media were used for morphological characteristics of Aspergillus sp. Out of 26 isolates, four isolates were confirmed as Aspergillus sp. These isolates were subjected to cross contamination with freshly ground, sterile maize and after 15 days of incubation the contaminated maize were analyzed by HPLC and found aflatoxin in each of the sample containing 186 ppb (max.). This study was conducted to assay the ability to produce aflatoxins by the Aspergillus spp. isolated from red chilli (Capsicum annuum L. Solanaceae) available throughout the country. The results found in the experiment are much more behind the acceptable limit according to some international standard. As red chilli is a widely used spice in Bangladesh, the proper controlling measures may be taken for controlling the surveillance of aflatoxinic fungi like as use of bio-pesticides, proper drying method and storage conditions.

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Section: Detection Of Aflatoxin By Hplcmentioning

confidence: 64%

Section: Morphological Identification Of Aflatoxin Producing Aspergillusmentioning

confidence: 99%

Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (<i>Capsicum annuum</i>) Samples Using Direct Cultural Method and HPLC

Hossain¹,

Talukder²,

Afroze³

et al. 2018

AiM

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“…Fertilized eggs were transferred into a 1-L container (TECNIPLAST, Buguggiate, Italy) with static water conditions and the following parameters: temperature 28 ± 0.1 • C, pH 7.6 ± 0.1, conductivity 700 ± 50 µS, NH 3 and NO 2 lower than 0.1 mg L −1 , NO 3 at 5 mg L −1 and a photoperiod of 14-10 h light-dark. Fish water was prepared by adding a salt mixture (Instant Ocean, Blacksburg, VA, USA) and sodium bicarbonate to reverse osmosis treated water in order to maintain stable pH and conductivity.…”

Section: Experimental Modelmentioning

confidence: 99%

“…The presence of mycotoxins produced by Fusarium spp. is expected to increase due to climate change [1][2][3]. However, quantitative estimates are scarce.…”

Section: Introductionmentioning

confidence: 99%

Preliminary Evaluation of Moniliformin as a Potential Threat for Teleosts

Gonçalves¹,

Tarasco

Schatzmayr³

et al. 2018

Fishes

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Aquaculture feed manufacturers and producers increasingly recognize the importance of mycotoxins, which contaminate plant-based meals used in compound aquafeeds, and their potential to negatively impact production. Though data on the worldwide occurrence of legislated mycotoxins e.g., trichothecenes and zearalenone (ZEN) are well documented, relatively little information is available regarding other mycotoxins also produced by Fusarium, notably moniliformin (MON). Given that MON is known to affect the survival, growth, skeletal formation and bone mineralization in terrestrial species, its widespread occurrence on maize and maize by-products typically used in aquaculture makes it relevant to study these parameters in teleost fish. In the present work we have tested the effect of MON exposure on survival, bone development and mineralization using zebrafish (Danio rerio) as a model species and fish derived osteo-chondroprogenitor cell line for in vitro studies. Moniliformin exposure did not decrease bone mineralization in zebrafish larvae or extracellular matrix mineralization in the mineralogenic cell line VSa13. Here, the minimal in vitro cytotoxicity concentration was found to be 1000 µg L −1 MON. Incidence of deformities was also not altered by MON at the concentration tested (450 µg L −1 ) although larval growth was affected, as shown by a decrease in the standard length of exposed specimens at 20 days post fertilization. Survival decreased significantly in larvae exposed to MON concentrations higher than 900 µg L −1 . Influence of MON on survival and growth might be relevant for aquaculture industry. As MON is a water-soluble mycotoxin, its leaching from feed is highly probable, so MON assimilation into the surrounding aqueous environment should also be considered. Tested levels in fish larvae are within the reported occurrence levels of MON in commercial feed and plant meals.

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“…Neuere Studien zum Auftreten in Nahrungs-und Futtermitteln bestätigen die globale Bedeutung dieser Kontaminanten und zeigen in verschiedenen Ländern und Klimazonen deutliche Unterschiede im Muster der analysierten Mykotoxine [3]. In Zeiten des weltweiten Handels mit Lebensmitteln und des Klimawandels, der auch den Schimmelpilzbefall von Erntegut und gelagertem Getreide beeinflussen kann, werden Fragen der Lebensmittelsicherheit noch weiter an Bedeutung gewinnen [4,5]. Eine große Herausforderung für die Forschung und den Verbraucherschutz stellen daher die sehr hohe Zahl an Mykotoxinen (>400 Substanzen) und deren strukturelle Vielfalt dar sowie das breite Spektrum möglicher toxischer Wirkungen der wichtigsten Gruppen der Schimmelpilzgifte.…”

Section: Einleitung/problemstellungunclassified

Mykotoxine in Lebensmitteln

Degen

2017

Bundesgesundheitsbl

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Further mycotoxin effects from climate change

Cited by 178 publications

References 73 publications

Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (<i>Capsicum annuum</i>) Samples Using Direct Cultural Method and HPLC

Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (<i>Capsicum annuum</i>) Samples Using Direct Cultural Method and HPLC

Preliminary Evaluation of Moniliformin as a Potential Threat for Teleosts

Mykotoxine in Lebensmitteln

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Further mycotoxin effects from climate change

Cited by 178 publications

References 73 publications

Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (&lt;i&gt;Capsicum annuum&lt;/i&gt;) Samples Using Direct Cultural Method and HPLC

Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (&lt;i&gt;Capsicum annuum&lt;/i&gt;) Samples Using Direct Cultural Method and HPLC

Preliminary Evaluation of Moniliformin as a Potential Threat for Teleosts

Mykotoxine in Lebensmitteln

Contact Info

Product

Resources

About

Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (<i>Capsicum annuum</i>) Samples Using Direct Cultural Method and HPLC

Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (<i>Capsicum annuum</i>) Samples Using Direct Cultural Method and HPLC