Simultaneous analysis of mycotoxins in corn flour using LC/MS-MS combined with a modified QuEChERS procedure

Amirahmadi, Maryam; Shoeibi, Shahram; Rastegar, Hossein; Elmi, Mehdi; Khaneghah, Amin Mousavi

doi:10.1080/15569543.2017.1354306

Cited by 65 publications

(35 citation statements)

References 42 publications

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“…Moreover, the consumption of nutritive products such as meat and milk obtained from animal sources, which were fed by aflatoxin‐containing feed, can cause adverse effects on the health of consumers (Fowler, Li, & Bailey, ; Grace et al, ). Mycotoxicosis (the toxic effect of mycotoxin) could pose some adverse impact on human's health such as dermal irritation, teratogenicity, genotoxicity, hepatotoxicity, oestrogenicity, mutagenicity, carcinogenicity, estrogenicity, dermatotoxicity, hepatotoxicity, nephrotoxicity, immunosuppression neurotoxicity, carcinogenicity, and reproductive disorders (Amirahmadi et al, ; Khaneghah et al, ; Khaneghah et al, ). AF have been categorized as a Group 1 (carcinogenic to humans) by the International Agency for Research on Cancer (Ostry, Malir, Toman, & Grosse, ).…”

Section: Introductionmentioning

confidence: 99%

“…Among the 300 identified secondary metabolites, ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON), total AFs, patulin (PAT), and fumonisins (FBs) can be considered highly significant type of mycotoxins in food products (Amirahmadi, Shoeibi, Rastegar, Elmi, & Mousavi Khaneghah, 2017;Heshmati, Zohrevand, Khaneghah, Nejad, & Sant'ana, 2017). The mycotoxins can be formed by some genera of fungi depending on different factors such as rain, appropriateness between crop type and agricultural climate and activities, the stress of dryness, and illness due to the insect (Khaneghah et al, 2018a).…”

Section: Introductionmentioning

confidence: 99%

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Aflatoxins in cereals: State of the art

Khaneghah

Eş

Raeisi

et al. 2018

Journal of Food Safety

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Recently, the contamination of food products, particularity cereals with aflatoxins (AF) as secondary metabolites generated by some of fungal genera species raised serious concerns. AF as the highly toxic compounds could pass through metabolic processes in unaltered forms and consequently accumulate in the tissues of humans and animals. The consumption of AF contaminated cereal, cereal‐based products as both food and feed is considered as a serious issue, which should be controlled through conducting prevention strategies and legislation. However, in some cases, the detoxification or elimination process also can be approached. The current article took an overview regarding physicochemical properties of AF, as well as their absorption, digestion, metabolism, and excretion in cereals. Also, the chronic and acute aflatoxicosis along prevention strategies and control mechanisms were discussed. Practical applications Cereal and cereal‐based products can be considered as one of the most important sources of food as well as energy in many countries. Despite this, cereals and cereal‐based foods may present contamination by several mycotoxins, as one of the challenging issues in cereal‐based products. The adverse effects of contamination by mycotoxins on food safety and food quality are reserved huge concerns. The knowledge regarding the physicochemical properties of aflatoxins as well as their control can aid the food industry to keep the quality of food products in an acceptable level.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Aflatoxins in cereals: State of the art

Khaneghah

Eş

Raeisi

et al. 2018

Journal of Food Safety

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“…One of the most concerning issues is the contamination of food products by mycotoxins, which have been recognized as serious threats for human health (Ahlberg, Joutsjoki, & Korhonen, 2015; Amirahmadi, Shoeibi, Rastegar, Elmi, & Mousavi Khaneghah, 2017;Khaneghah et al, 2018;Mousavi Khaneghah et al, 2017;Rastegar et al, 2017). Aflatoxins as one of the most studied types of mycotoxins could pose carcinogenic properties by cross-linking DNA and guanine (Bren, Guengerich, & Mavri, 2007).…”

Section: Introductionmentioning

confidence: 99%

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Fashandi

Abbasi

Khaneghah

2018

J Food Process Preserv

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One of the most studied mycotoxins is Aflatoxin M1 (AFM1), which as a carcinogen should be eliminated or limited from food products especially dairy products. Among different detoxification methods of AFM1, several strains of lactic acid bacteria (LABs) (particularly Lactobacillus acidophilus and Bifidobacterium spp.) can bind Aflatoxin M1 and furthermore, eliminate them. The principal mechanism of detoxification by LABs is the physical binding to peptidoglycan and polysaccharides present in the bacterial cell wall. This paper reviews the detoxification capability of some LABs strains and the critical roles of factors affecting the binding procedures including LAB strains, optimum incubation time, and the cell concentration of LABs. Practical application This study reviewed the impact of lactic acid bacteria on detoxification of aflatoxin M1. As the high toxicity effect of aflatoxin M1 in food is proved, finding a safe method in order to remove them is crucial. Lactic acid bacterias (LABs) are vastly applied in food science and technology due to their various beneficial effects, being easy manageable and safe technique. LABs were completely efficient in the elimination of aflatoxins in food besides having no potential adverse health/toxic effects.

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“…A recent study on the fungal mycofl ora associated with maize kernels in some maize-producing areas of Iran revealed that F. verticellioides and F. proliferatum are prevalent species in Iranian maize [8][9][10], since they are both the main producing species of the carcinogenic fumonisins in maize [8]. Moreover, there are other reports in the literatures on the Fusarium incidence, FBs production and levels of fumonisin in Iranian maize and maize -based products [11][12][13] . Trichothecenes is other important group of…”

Section: Introductionmentioning

confidence: 99%

Mycotoxins produced by fusarium species associated with maize ear rot in Iran

Fallahi

Saremi

2020

Biomed Sci Eng

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Mycotoxins contamination is one of the most important problems worldwide in maize that can cause serious threat for human and animal health. The aim of this study was to determine the ability of Fusarium species associated with maize ear rot to produce diverse mycotoxins. The results showed, One out of three isolates of F. subglutinans produced detectable level of Beauvericin (BEA); the only isolate of F. temperatum produced 302 μg/g of BEA. Two out of fi ve isolates of F. redolens produced enniatin B1and four isolates of this species produced high levels of BEA. As well, 21 isolates of Fusarium incarnatum-equiseti species complex (FIESC) and one isolates of F. brachygibbosum were evaluated for production of trichothecens (T-2 toxin, HT-2 toxin, Diacetoxyscirpenol (DAS), nivalenol (NIV) and deoxynivalenol (DON)), zearalenone (ZEN), enniatins (ENN A, A1, B and B1) and BEA by HPLC. Production of trichothecens, ZEN and BEA with one, three and four isolates of FIESC, respectively were observed and one isolate of F. brachygibbosum only produced detectable level of DAS and ENN B1. Analyzing of moniliformin production of F. proliferatum (26 isolates), FIESC (21 isolates) and F.thapsinum (10 isolates) showed none of them produce this toxin. These results revealed the ability of Fusarium spp. from maize to produce a varied range of mycotoxins which are harmful to human and animal's health. Therefore, the occurrence of such broad number of different species on Iranian maize could be reason of great concern because of the toxigenic risk associated to these species.

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Simultaneous analysis of mycotoxins in corn flour using LC/MS-MS combined with a modified QuEChERS procedure

Cited by 65 publications

References 42 publications

Aflatoxins in cereals: State of the art

Aflatoxins in cereals: State of the art

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Mycotoxins produced by fusarium species associated with maize ear rot in Iran

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Simultaneous analysis of mycotoxins in corn flour using LC/MS-MS combined with a modified QuEChERS procedure

Cited by 65 publications

References 42 publications

Aflatoxins in cereals: State of the art

Aflatoxins in cereals: State of the art

The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Mycotoxins produced by fusarium species associated with maize ear rot in Iran

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The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review