Physical, Chemical and Biological Degradation of Mycotoxins in Foods and Agricultural Commodities

Doyle, Michael P.; Applebaum, Rhoná S.; Brackett, Robert E.; Marth, Elmer H.

doi:10.4315/0362-028x-45.10.964

Cited by 154 publications

(99 citation statements)

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“…Besides that, aflatoxins can be eliminated by the addition of bisulfate, strong acids, strong bases or oxidizing agent or treatment with strong acids or bases, oxidizing agents or bisulfite. Hydrogen peroxide plus riboflavin denature aflatoxin in milk (77). Chemical stability of Nivalenol, Deoxynivalenol and Zearalenone related to moisture, ph and heat was studied by Lauren and Smith (78) and the results showed that Nivalenol and deoxynivalenol are stable in buffer solutions that have the range of Ph 1-10, but with a Ph higher than 12, high salt concentration and a temperature of 80˚C for a long period of time, both Nivalenol and deoxynivalenol tend to break down.…”

Section: The Chemical and Physical Nature Of Mycotoxinsmentioning

confidence: 99%

Effects of different mycotoxins on humans, cell genome and their involvement in cancer

et al. 2017

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Abstract. The chemical nature of most of the mycotoxins makes them highly liposoluble compounds that can be absorbed from the site of exposure such as from the gastrointestinal and respiratory tract to the blood stream where it can be dissimilated throughout the body and reach different organs such as the liver and kidneys. Mycotoxins have a strong tendency and ability to penetrate the human and animal cells and reach the cellular genome where it causes a major mutagenic change in the nucleotide sequence which leads to strong and permanent defects in the genome. This defect will eventually be transcribed, translated and lead to the development of cancer. In this review, the chemical and physical nature of mycotoxins, the action of mycotoxins on the cellular genome and its effect on humans, mycotoxins and their carcinogenicity and mycotoxins research gaps are discussed, and new research areas are suggested. The research review posed various questions. What are the different mycotoxins that can cause cancer, what is the role of mycotoxins in causing cancer and what types of cancers can be caused by mycotoxins? These questions have been selected due to the significant increase in the mycotoxin contamination and the cancer incidence rate in the contemporary world. By revealing and understanding the role of mycotoxins in developing cancer, measures to reduce the risks and incidents of cancer could be taken.

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Section: The Chemical and Physical Nature Of Mycotoxinsmentioning

confidence: 99%

Effects of different mycotoxins on humans, cell genome and their involvement in cancer

et al. 2017

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“…Such actions are not always completely effective. Several possibilities are available as for the detoxification of mycotoxins, including physical and chemical methods [15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

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The aim of this work was to examine two wine strains of Saccharomyces cerevisiae (Syrena LOCK 0201 and Malaga LOCK 0173 strains) and thermally inactivated biomass of bakery yeast (BS strain) for their ability to remove ochratoxin A (OTA) from model YPG, white grape GM, and blackcurrant BM media. The media was initially contaminated by 1 lg/mL OTA. The influence of OTA on yeast growth parameters, kinetic of fermentation, and amount of ethanol, glycerol, and acids were determined. It was found that both yeast strains were able to decrease the toxin amount in YPG, GM, and BM media. Strain Malaga LOCK 0173 was able to remove 82.8 and 10.7 % ochratoxin A from grape and blackcurrant medium, respectively. In case of Syrena LOCK 0201 strain, the OTA reduction was higher: 85.1 % for grape and 65.2 % for blackcurrant media. From 54.1 to 64.4 % of initial ochratoxin A concentration was removed after the contaminated wine treatment by thermally inactivated baker's yeast strain (BS) cells. The elongation of lag phase in contaminated YPG medium compared on toxin-free medium was noted. In white grape and blackcurrant medium, the differences between the final cell number, fermentation rate, moreover the ethanol, glycerol, and acids production in the medium with OTA and the control were not statistically significant. The results showed that the application of selected strains of yeasts in winemaking involving raw material contaminated with OTA might reduce the toxin contamination as well as the health risk related to human exposure to this toxin. Moreover, the application of heat-inactivated yeast's biomass for toxin adsorption gives new possibilities in oenology.

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“…parasiticus were only able to achieve measurable degradation of aflatoxins when mycelium had been blended or fragmented. This may indicate that uptake of exogenous aflatoxins is strain-dependent (Doyle et al, 1982). The inhibitory effect of cycloheximide on the degradative effect confirmed the enzymic nature of the activity.…”

Section: Discussionmentioning

confidence: 51%

Degradation of Aflatoxin by Aspergillus flavus

Hamid

Smith²

1987

Microbiology

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2023Aflatoxin degradative activity was demonstrated in 6-to 12-d-old intact mycelium and cell-free extracts of Aspergillus Jlauus. The addition of cycloheximide, SKF 525-A or metyrapone to cultures of A . Jlavus prevented subsequent degradation of the aflatoxins, while in cell-free extracts degradation was inhibited by SKF 525-A, metyrapone and cytochrome c but not by KCN. In cell-free extracts, aflatoxin degradation was enhanced by NADPH and NaIO,. The results suggest the involvement of cytochrome P-450 monooxygenases in the aflatoxin degradative activity of A. flaws.

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Physical, Chemical and Biological Degradation of Mycotoxins in Foods and Agricultural Commodities

Cited by 154 publications

References 0 publications

Effects of different mycotoxins on humans, cell genome and their involvement in cancer

Effects of different mycotoxins on humans, cell genome and their involvement in cancer

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Degradation of Aflatoxin by Aspergillus flavus

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