Review on the natural co-occurrence of AFB1 and FB1 in maize and the combined toxicity of AFB1 and FB1

Hove, Maxwell G.M.; Poucke, Christof Van; Njumbe-Ediage, E.; Nyanga, Loveness K.; Saeger, Sarah De

doi:10.1016/j.foodcont.2015.06.053

Cited by 41 publications

(21 citation statements)

References 63 publications

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“…All AFB2-contaminated samples contained AFB1, however, AFB2 concentrations were significantly lower (157 ± 165 µg/kg, max = 602 µg/kg). This phenomenon was also observed in other studies, and is explained by the fact that AFB2 is the dihydro-derivative of AFB1 (Hove, Van Poucke, Njumbe-Ediage, Nyanga, & De Saeger, 2016;Rodrigues & Chin, 2012). The analysed samples in this study showed AFG1 and AFG2 were less common (< 40 %), nonetheless, they could be present in large concentrations as we found in one analysed sample (max.…”

Section: Aflatoxin Content Of Maize Samplessupporting

confidence: 90%

“…AF occur in a wide range of staple crops and raw food commodities including cereals, nuts, spices, figs and dried fruits. The presence of AF in cereals such as maize has been extensively described (Andrade & Caldas, 2015;Hove, Van Poucke, Njumbe-Ediage, Nyanga, & De Saeger, 2016;Huong, Tuyen, Do, Madsen, Brimer, & Dalsgaard, 2016;Jager, Tedesco, Souto, & Oliveira, 2013). Weather extremes associated with climate change further deteridorate and complicate the situation on AF occurrence (Medina, Rodriguez, & Magan, 2014;Miraglia, Marvin, Kleter, Battilani, Brera, Coni, et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content

et al. 2018

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Aflatoxins are the most potent genotoxic and carcinogenic mycotoxins. To date, research has only focused on the presence of free aflatoxins in agricultural commodities. Therefore, the main objective of this study was to investigate the occurrence of possible modified aflatoxins in maize. Different hydrolysis methods were applied to convert modified mycotoxins into their free aflatoxins. Eighteen aflatoxin-contaminated maize samples were incubated with potassium hydroxide, trifluoromethanesulfonic acid and several enzymes to induce hydrolysis. Potassium hydroxide caused a total reduction of aflatoxins, while trifluoromethanesulfonic acid did not lead to an increase in free aflatoxins, neither did treatment with a protease. However, α-amylase and cellulase incubation caused significant increases in the total free aflatoxin content, 15 ± 8% and 13 ± 5%, respectively. These results show that a small proportion of aflatoxins could be associated to matrix substances in plants. Consequently, hydrolysis could occur during food processing and during mammalian digestion, leading to an underestimation of the total aflatoxin content.

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Section: Aflatoxin Content Of Maize Samplessupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content

et al. 2018

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“…Mycotoxins occur in foodstuffs, seldom alone, and they may have synergistic effects exacerbating the risk of adverse effects on human and animal health. Thus, grains consumed as staple diet could pose an increased risk to human [30]. Total aflatoxins have been classified as known carcinogens to humans [31], while fumonisin B1 and OTA have been classified as possibly carcinogenic substances to humans [32,33].…”

Section: Co-occurrence Of Mycotoxinsmentioning

confidence: 99%

Occurrence of mycotoxins in farm-stored wheat in Ethiopia

Worku¹,

Merkuz²,

Kalsa³

et al. 2019

AJFAND

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In recent years, food safety has become an integral component of ensuring food security. Mycotoxin development in staple cereals is a principal threat to realizing food safety in developing countries. With the objective to investigate incidences and levels of mycotoxins in farm-stored wheat from major growing districts of Ethiopia, a study was conducted based on 179 samples collected from six districts: Wenberma, Merawi, Ofla, Hetosa, Gedeb, and Lemo. Total aflatoxins (AFT), Ochratoxin A (OTA), total fumonisins (FUM), and deoxynivalenol (DON) were determined using lateral flow immunoassays. Results indicated that the most common method used by farmers for storing wheat was polypropylene bag (92.2%, n=179). Incidences of AFT, OTA, FUM, and DON were 60.3%, 20.1%, 16.2%, and 9.5%, respectively. Levels in positive samples ranged from 2.5 µg/kg to 16.7 µg/kg for AFT, 2.1 µg/kg to 148.8 µg/kg for OTA, 0.33 mg/kg to 0.71 mg/kg for FUM, and 0.35 mg/kg to 1.14 mg/kg for DON. Age of wheat grains after harvest had a significant effect (P < 0.05) on the incidence of AFT. Less AFT incidence was observed in samples aged 3 months than in the older ones. None of the wheat samples exceeded the 20 µg/kg maximum level set for AFT by the FDA of the USA. However, 50.8% (n=179) exceeded the EU maximum level set at 4 µg/kg for AFT in cereals. Ochratoxin A (OTA) levels in 4.5% (n=179) of wheat samples exceeded the 5 µg/kg maximum level set by the EU for unprocessed cereals. Deoxynivalenol levels in 3.4% (n=179) of wheat samples exceeded the 0.75 mg/kg maximum level set by the EU. Besides, co-occurrences of mycotoxins were observed, and the binary co-occurrences of AFT-OTA (7.8%, n=179) and AFT-FUM (7.3%, n=179) were the dominant ones. The result of the present investigation underscores the occurrence of mycotoxins in farm-stored wheat in Ethiopia. Appropriate measures need to be taken to enable farmers to use improved grain storage technologies such as the use of multi-layer hermetic bags, which are capable of protecting wheat from physical and biological factors that lead to mycotoxin formation.

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“…Among those mycotoxins, AFB1, OTA, ZEA, and DON have been intensively studied. AFB1 is a class of secondary metabolites produced by Aspergillus parasiticus and Aspergillus flavus (Hove, Van Poucke, Njumbe-Ediage, Nyanga, & De Saeger, 2016;Wilson & Bell, 1984). OTA is produced mostly by the species of the genera Aspergillus and Penicillium (Intl.…”

Section: Mycotoxins and Their Hazardsmentioning

confidence: 99%

The Significance of Regulatory MicroRNAs: Their Roles in Toxicodynamics of Mycotoxins and in the Protection Offered by Dietary Therapeutics Against Mycotoxin‐Induced Toxicity

Xue

Sun‐Waterhouse

Wang

et al. 2018

Comp Rev Food Sci Food Safe

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Mycotoxins are contaminants commonly found in foods and represent a worldwide threat to human health and welfare. Efforts have been undertaken to reduce mycotoxins and their toxicity, including the introduction of good agricultural practices, appropriate food processing, specific biotransformation approaches, and pursue therapeutic agents to counteract mycotoxins. Efficient and predictive tools are required for investigations on mycotoxins and their toxicodynamics, and strategies for mycotoxin reduction. Gene expression and transcriptome analysis can unravel the mode of action, transformation and combined toxicity of mycotoxins, or mycotoxin's interactions with food components including dietary therapeutics, at the cellular level and from a molecular perspective. MicroRNAs (miRNAs) regulate endogenously and posttranscriptionally the expression of target genes and enzymes involved in physiological, disease and toxicological responses, and the metabolism of therapeutic agents. Accordingly, this review aimed to collect up‐to‐date information on (1) the regulatory role of miRNAs in mycotoxin‐initiated toxicological processes and (2) the protective role of active ingredients from plants on mycotoxin‐induced toxicity. Through such a review of published evidence, we found some common signal pathways involving miRNAs shared by these two types of biological events. This finding indicates the possibility of using miRNAs as biomarkers in assessing and controlling mycotoxins in food via cellular mechanisms.

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Review on the natural co-occurrence of AFB1 and FB1 in maize and the combined toxicity of AFB1 and FB1

Cited by 41 publications

References 63 publications

Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content

Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content

Occurrence of mycotoxins in farm-stored wheat in Ethiopia

The Significance of Regulatory MicroRNAs: Their Roles in Toxicodynamics of Mycotoxins and in the Protection Offered by Dietary Therapeutics Against Mycotoxin‐Induced Toxicity

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