Ochratoxin A, a Toxic Metabolite produced by Aspergillus ochraceus Wilh.

Merwe, K. J. van der; Steyn, Pieter S.; Fourie, L.J.; Scott, D. B.; Theron, Jacques

doi:10.1038/2051112a0

Cited by 746 publications

(322 citation statements)

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“…Ochratoxin A (L-phenylalanine-N-[(5-chloro-3,4-dihydro-8-hydroxy-3-methyl-1-oxo-1H-2-benzopy rane-7-yl)carbonyl]-(R)-isocoumarin) ( Figure 5, OTA) is a mycotoxin that was discovered to be a metabolite of Aspergillus ochraceus in 1965 during a large screen of fungal metabolites designed specifically to identify new mycotoxins [135]. Subsequent studies revealed that a variety of mold fungus species, including Aspergillus carbonarius [136], A. niger [137] and Penicillium verrucosum [138] were able to produce ochratoxins.…”

Section: Historical Perspective and Producing Fungal Speciesmentioning

confidence: 99%

Mycotoxins: Producing Fungi and Mechanisms of Phytotoxicity

2015

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Abstract:Mycotoxins are secondary fungal metabolites, toxic to humans, animals and plants. Among the hundreds of known mycotoxins, aflatoxins, citrinin, patulin, penicillic acid, tenuazonic acid, ochratoxin A, cytochalasins, deoxynivalenol, fumonisins, fusarin C, fusaric acid, and zearalenone are considered the types that most contaminate cereal grain. The majority of the mycotoxins in these groups are produced by three fungal genera: Aspergillus, Penicillium and Fusarium. These metabolites primarily affect the seed quality, germination, viability, seedling vigour, growth of root and cleoptile. Additionally, since the fungi responsible for the production of these mycotoxins are often endophytes that infect and colonize living plant tissues, accumulation of mycotoxins in the plant tissues may at times be associated with development of plant disease symptoms. The presence of mycotoxins, even in the absence of disease symptoms, may still have subtle biological effects on the physiology of plants. Several studies highlight the toxic effects of mycotoxins on animals and cell lines but little is known about the mode of action of most of these metabolites on plant cells. The most important mycotoxins with phytotoxic effects and their producers in addition to their discovery are briefly outlined below and will be addressed in this article.

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Section: Historical Perspective and Producing Fungal Speciesmentioning

confidence: 99%

Mycotoxins: Producing Fungi and Mechanisms of Phytotoxicity

2015

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“…The past decade, however, has witnessed considerable progress in biological determination of mycotoxins. A few immunological methods such as ELISA and biosensors have been developed for the estimation of mycotoxins (Schneider et al 1995;van der Gaag et al 2003). In recent years, the bioluminescent assays have gained increased attention for highly sensitive and specific analytical purposes (Girotti et al 2001).…”

mentioning

confidence: 99%

“…Ochratoxin A (OTA), a fungal secondary metabolite, is one of the most common and dangerous mycotoxins in foods and feeds, naturally produced by three main species of mould, Aspergillus ochraceus, Penicillium verrucosum, and Aspergillus section Nigri, especially Aspergillus carbonarius (van der Merwe et al 1965;Eskolar et al 2001). OTA has been extensively documented as a global contaminant of a wide variety of foods such as cereals and cereal products, pulses, coffee, beer, grape juice, dried vine fruits, wine, cocoa products, and nuts as well as spices (Visconti et al 1999;Blesa et al 2004).…”

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confidence: 99%

Improved detection of Ochratoxin A by marine bioluminescent bacteria V. harveyi BA

Wang¹,

Zhang²,

Fang³

et al. 2013

Czech J. Food Sci.

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Wang W., Zhang M., Fang J., Zhang L., Zou X., Wang X. (2013): Improved detection of Ochratoxin A by marine bioluminescent bacteria V. harveyi BA. Czech J. Food Sci., 31: 88-93.We applicate the bioluminescent assay system for evaluating the toxicity of Ochratoxin A (OTA). The optimum conditions for the growth and bioluminescence of V. harveyi BA were investigated, including NaCl concentration and pH in the medium, incubation temperature, and OTA action time. The growth and luminescence reached the perfect phase with the NaCl concentration in the range of 1% to 2%, pH 8-9, incubation temperature 25-30°C, and OTA acting for1 hour. Based on these optimum conditions for bioluminescence, the inhibitory effect of OTA on luminosity was pursued. When OTA concentration fell into the range of 0.1-1.0 µg/l, bioluminescence inhibition followed a linear pattern with a good correlation coefficient (R 2 = 0.944). The calculated recovery percentages fell into the range of 81-102% within the spiking range of 20-200 µg/kg. This system provided a screening method for the measurement of toxic OTA by monitoring the changes in luminescence.

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“…Ochratoxins A was discovered in 1965 by South African Scientists as a toxic secondary metabolite of Aspergillus ochraceus (Van der Merwe et al, 1965). Other species of A. ochraceus group and several Penicillium species, including Penicillium viridicatum, have been shown to form ochratoxin A.…”

Section: Ochratoxinsmentioning

confidence: 99%

Mycotoxins in animals: Occurrence, effects, prevention and management

Zaki¹

2012

J. Toxicol. Environ. Health Sci.

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Globalization of the trade in agricultural commodities has contributed significantly to the discussion about potential hazards involved and has increased in particular the awareness of mycotoxins. Safety awareness in food and feed production has also risen due to the simple fact that methods for testing residues and undesirable substances have become noticeably more sophisticated and more available at all points of the supply chain. Mycotoxins comprise of a family of fungal toxins, many of which have been implicated as chemical progenitors of toxicity in man and animals. There are four classes of mycotoxins of major concern namely aflatoxins, zearalenone, ochratoxins, and fumonisins. Formation of mycotoxins varied between species as well as within a given species. A variety of physical, chemical, and biological methods to counteract the mycotoxin problem have been reported, but large-scale, practical, and cost-effective methods for detoxifying mycotoxin-containing feedstuffs are currently not available. Detoxification strategies for the contaminated foods and feeds should be done to reduce or eliminate the adverse actions of mycotoxin to improve food safety and prevent economic losses. The most recent approach to the problem has been the addition to the animal's diet of nonnutritive sorbents that sequester mycotoxins, reduce their gastrointestinal absorption and avoiding their toxic effects on livestock and toxin carryover into animal products. This review comments on the potential hazards of several mycotoxins together with prevention strategy for fungal and mycotoxin contamination.

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Ochratoxin A, a Toxic Metabolite produced by Aspergillus ochraceus Wilh.

Cited by 746 publications

References 1 publication

Mycotoxins: Producing Fungi and Mechanisms of Phytotoxicity

Mycotoxins: Producing Fungi and Mechanisms of Phytotoxicity

Improved detection of Ochratoxin A by marine bioluminescent bacteria V. harveyi BA

Mycotoxins in animals: Occurrence, effects, prevention and management

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