“…As a secondary metabolite, OTA can cause nephrotoxicity in animals and humans . The mechanism underlying OTA-induced nephrotoxicity mainly focuses on oxidative stress, MAPK signal pathway, and pyroptosis. , It has been reported that lipid peroxidation and FXR deficiency could induce ferroptosis responses .…”
“…As a secondary metabolite, OTA can cause nephrotoxicity in animals and humans . The mechanism underlying OTA-induced nephrotoxicity mainly focuses on oxidative stress, MAPK signal pathway, and pyroptosis. , It has been reported that lipid peroxidation and FXR deficiency could induce ferroptosis responses .…”
“…The existing studies suggest that the control of OTA by yeast and lactic acid bacteria are mainly carried out via adsorption; while that for bacteria and fungi are primarily degradation. During the degradation, OTA can be converted into less toxic metabolites in mild reaction conditions, which is environmentally friendly and no damage to nutrients ( Gu et al, 2021 ). The drawback of microbial approach is the long processing time, which may take several days for degradation or adsorption.…”
Section: The Shortcomings Of Various Methodsmentioning
confidence: 99%
“…At the same time, similar metabolites of OTA are also proved in the urine of rats. The results indicated that some fungal systems and animal had similar enzyme systems, which mainly dominated the hydrolysis and hydroxylation of OTA ( Gu et al, 2021 ). Fig.…”
Section: Control Of Ota Contamination By Biological Approachesmentioning
confidence: 99%
“…Ochratoxin A (OTA) is a secondary metabolite produced by several fungi of Aspergillus and Penicillium ( Bryła et al, 2021 ; Chen et al, 2018 ; Gu et al, 2021 ). The chemical structure of OTA consists of a 7-carboxy- 5-chloro -8-hydroxy-3, 4-dihydro- 3- methylcoumarin, linked through the 7-carboxy- group to L-β- phenylalanine by an amide bond.…”
“…Gu et al [ 168 ] investigated the thermal stability of OTA in the presence of sugars (glucose, fructose, and sucrose). The addition of fructose (1 mg/mL) resulted in significantly greater losses of OTA in comparison with the process with no added sugar at 150 °C for 50 min or 60 min [ 168 ].…”
Ochratoxin A (OTA), a potent nephrotoxin, is one of the most deleterious mycotoxins, with its prevalence in agricultural crops and their processed foods around the world. OTA is a major concern to food safety, as OTA exposure through dietary intake may lead to a significant level of accumulation in the body as a result of its long half-life (about 35 days). Its potent renal toxicity and high risk of exposure as well as the difficulty in controlling environmental factors OTA production has prompted the need for timely information on practical strategies for the food industry to effectively manage OTA contamination during food processing. The effects of various food processes, including both nonthermal and thermal methods, on the reduction in OTA were summarized in this review, with emphasis on the toxicity of residual OTA as well as its known and unknown degradation products. Since complete removal of OTA from foodstuffs is not feasible, additional strategies that may facilitate the reduction in OTA in food, such as adding baking soda and sugars, was also discussed, so that the industry may understand and apply practical measures to ensure the safety of its products destined for human consumption.
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