Abstract
Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA. Citrinin (CIT) is another important mycotoxin, too, and its research turns towards nephrotoxicity. Both additive and synergistic effects have been described in combination with OTA. OTA is produced in foodstuffs by Aspergillus Section Circumdati (Aspergillus ochraceus, A. westerdijkiae, A. steynii) and Aspergillus Section Nigri (Aspergillus carbonarius, A. foetidus, A. lacticoffeatus, A. niger, A. sclerotioniger, A. tubingensis), mostly in subtropical and tropical areas. OTA is produced in foodstuffs by Penicillium verrucosum and P. nordicum, notably in temperate and colder zones. CIT is produced in foodstuffs by Monascus species (Monascus purpureus, M. ruber) and Penicillium species (Penicillium citrinum, P. expansum, P. radicicola, P. verrucosum). OTA was frequently found in foodstuffs of both plant origin (e.g., cereal products, coffee, vegetable, liquorice, raisins, wine) and animal origin (e.g., pork/poultry). CIT was also found in foodstuffs of vegetable origin (e.g., cereals, pomaceous fruits, black olive, roasted nuts, spices), food supplements based on rice fermented with red microfungi Monascus purpureus and in foodstuffs of animal origin (e.g., cheese).
Highlights
Ochratoxin A (OTA) is a very important mycotoxin
CIT was found in foodstuffs of vegetable origin, food supplements based on rice fermented with red microfungi
A recent concern, not related to CIT as a Penicillium toxin, is the presence of CIT in food colorings traditionally made in Asia from rice fermented with Monascus purpureus (“red mold rice”), which have been used for centuries for meat preservation and food coloring [51]
Summary
OTA is a nephrotoxic, hepatotoxic, embryotoxic, teratogenic, neurotoxic, immunotoxic, genotoxic and carcinogenic mycotoxin [1,2]. OTA exposure may lead to the formation of DNA adducts, resulting in genotoxicity and carcinogenicity (human carcinogens of the 2B group). It seems that OTA could be “a complete carcinogen” ( an initiator, and a promoter) and that its mutagenicity has been revised, obliging reinforcement of its monitorization in food [3,4,5,6]. In the Czech Republic, one of the EU Member States, a new assessment of dietary exposure and health risk characterization of OTA is currently taking place for 10 population groups of both sexes aged 4–90 years The low levels of CIT in processed foods may result from the fact that CIT is heat-sensitive and decomposes during heat treatment to form other complex compounds, such as CIT H1 and CIT H2, whose cytotoxicity, compared to the original CIT, is higher and lower, respectively [31,32,33]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
